I had so much fun at the Hello Cupcake course in June. The length of the course is just perfect to allow us to practice making our delicate creations and Sarah is such a great teacher, explaining why we do things in certain ways. I've definitely been bitten by the baking bug and will be back soon - My eye is on the Victoria Sponge course next!! xx
Swiss Meringue Buttercream Techniques
Swiss meringue buttercream (SMBC) is an amazing medium but can be tricky to make and daunting to work with, so this class is designed to get students up to speed, preparing smooth cakes and their own signature floral piping style.
During this full day class you will level a vanilla sponge cake (provided for you), then fill, crumb coat and finish before learning to pipe a range of floral designs.
Your tutor will demonstrate all the steps on how to make silky SBMC properly. You’ll then help your tutor colour the buttercream with a soft palette of complimentary shades and foliage colours. Next you’ll see demonstrations on how to pipe a range of florals before you get creative working towards your finished cake design.
Please note that to enable all the students to achieve a professional look in the time available, colours will be pre-decided by the tutor. It is ideal if students have some basic previous experience of using piping bags and nozzles.
Students will take home their delicious finished cake, a deep 6 inch SMBC filled, iced and decorated with hand-piped floral designs – perfect to share with friends and family, or to give as a gift!
Your safety is our priority – please click here to find out the steps we have taken to ensure our processes are Covid Secure to ensure your health and well-being during your time with us.
All course bookings are subject to our Terms and Conditions, including our cancellation policy. Please click here to access a downloadable PDF of this document.
On the rare occasion that we must cancel / reschedule a course students will be offered an alternative date or a full refund.
Due to the nature of our courses and the ingredients we regularly use allergens are present in our baking studio – visit our Downloads page for advice about main allergens course by course.
Preparing, filling, crumb coating & finishing a pre-baked sponge cake (no baking during this class) / floral piping / Swiss meringue buttercream demonstration
£150 per person
Who does this class suit:
Confident beginners+, though some basic experience using a piping bag is useful. This is a hands-on class less suited to under 14s, however should you wish to bring a younger guest, please contact us to discuss. Under 16s must be accompanied by an adult attending the course
10am - 5pm approximately, including a few short breaks. Please note that finish times depend on the speed of the group overall, so occasionally may finish a little earlier or later than advertised
Tuition; all equipment and ingredients; apron to use during the lesson; recipe sheets; lots of helpful hints, tips and baking advice; complimentary refreshments. Students take home everything they have made on the day. Lunch is not included - we highly recommend students bring a packed lunch
Maximum Class Size:
5 students (previously 8 students, however we are operating reduced numbers to adhere to social distancing guidelines and to prioritise the safety of our guests and team)
What our clients say about this course
The class Mastering Swiss Meringue Buttercream Techniques was gifted to me. The one day course was just perfect for me as I recently stepped into the arena of cake decorating. The tutor was good and the pace and setting of the class was perfect. Definitely coming back for more!
I did the Swiss meringue buttercream course yesterday and it was brilliant. Sarah and Diane were both very welcoming and I came away with a tonne of knowledge! Thank you both so much I will definitely recommend your bake school and no doubt do another of your courses another time.