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.
Bookings
Bookings are now closed for this course.
