Once you have taken this hands on baking class you will have all the techniques to make Classic British cakes and decorate them beautifully. First learn a range of different sponges: tricky genoise, the perfect flavoured Victoria sponge, a whisked fatless sponge and an almond sponge. Transforming them into a Battenburg, Fondant Fancies, Swiss Roll and a Coffee and Walnut Layer Cake will require you to master tricky assembly and decorating techniques such as dipping in fondant, piping icing flowers, covering with marzipan and making and applying a frosting. Sara Stanley has made breathtaking cakes and cupcakes for some of the biggest names in the business and regularly teaches at The Bertinet Kitchen. Includes lunch with wine.
