Delightful Tea Bake School is amazing! I would 100% recommend. The kitchen that we baked in was spotless, the equipment supplied was brilliant and also perfectly clean. The course was very enjoyable, I learnt so many skills that I didn't think was possible to learn in a short space of time. Sarah is a brilliant teacher and very helpful from baking tips to booking the course
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 learn to level a vanilla sponge cake (provided for you), then fill, crumb coat and achieve a silky finish before learning to pipe a range of floral designs. You’ll have the option to choose the final finish of your cake too.
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!
All course bookings are subject to our Terms and Conditions, including our cancellation policy. Please ensure that you are able to attend the date you book, as transfers and refunds will not be offered, but you are most welcome to send someone in your place. This policy is to enable us to run our courses viably and therefore maintain our high quality standards – to explain, if a student cancels and transfers to a new date and we can’t resell their cancelled place then it means we lose out on making that place available e.g. that’s one student taking two spaces but only paying for one – it just doesn’t add up!
On the rare occasion that we must cancel / reschedule a course students will be offered an alternative date or a full refund without question.
Please click here to access a downloadable PDF of this document.
Due to the nature of our courses and the ingredients we regularly use allergens are present in our baking studio – visit our Downloads page to view or print our 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 demonatration
£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 recommended for under 14s, however should you wish to bring a younger guest, please contact us to discuss. All under 18s must be accompanied by an adult attending the course
Full Day - 10am - 5pm approximately, including a short break for lunch
Tuition; all equipment and ingredients; apron to use during the lesson; recipe sheets; lots of helpful hints, tips and baking advice; complimentary refreshments and home-baked treat. Students take home their finished cake. Lunch is not included but we can make suggestions for places where students can find a range of food options, or students can bring a packed lunch
Maximum Class Size:
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.