
This two-evening course will teach you how to successfully crumb coat a sponge cake using medium buttercream. The first week you will learn how to achieve a straight and well-covered cake, ready for either sugarpaste or buttercream piping. The second week will concentrate on covering the cake with sugar paste achieving a flawless, professional finish.
An 8″ sponge cake, along with all the necessary materials and equipment, will be provided for your use during the class.