Buttercream & Ganache Cake Decorating - April 22nd @ 11:00 AM
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This 3-hour class is designed to provide participants ages 16+ with the knowledge and skills to tort, fill, and decorate a 6" cake using quality ingredients, professional techniques, and tools.
Instructed by Chef Dayleen Coleman, Le Cordon Bleu, London Alumn, and the owner of D'liteful Chocolat.
Goals:
Ingredients scaling & knowledge - Italian and Swiss Meringue Buttercream, Ganache
Equipment knowledge & decorating skills - torting, filling, crumb coating, icing, and decorating a 6" white cake.
Included:
ALL needed equipment, tools, and ingredients are provided (yes, including the cake, buttercream, ganache, and toppings!) A gluten-free cake is available upon prior notification by selecting the add-on option at checkout.
Please arrive 5-10 minutes early to allow time to check in. For health and safety, please tie long hair back and wear closed-toed non-slip comfortable shoes.
Note: At check out, please include any allergies or special requirements we should be aware of in the 'note to seller' section of the form. We will do our best to accommodate.
Please note that there are no refunds or credits for late cancelations or no-shows. A refund, less a 20% service fee, will be given if the refund is asked no later than 7 days before the workshop. WRITTEN POLICY About Us
