Learn how to make stunning piped buttercream flowers with our piping and decorating expert, Marianne Stewart. Marianne is a qualified pastry chef with a professional background, and a regular baking & decorating tutor. With numerous recipes and cake projects in print, including Wedding Cakes, The Telegraph Magazine, Cakes & Sugarcraft and Vegan Living, she is a seasoned food writer and recipe developer. Marianne also works on specialist food styling projects, using her creative and expert decorating & baking skills to create stunning cake and sugarcraft projects for commercials, stills & online marketing campaigns.
On this one day course, you will learn how to make the most delicious, creamy and pipeable Swiss Meringue Buttercream, and work with petal and leaf nozzles to create a range of different flowers in your choice of colours. You will learn to pipe with a flower nail, how to store, manoeuvre and assemble flowers for a beautiful arrangement. Flowers may vary according to season, but you will typically learn how to pipe ribbon roses, rosebuds, medium roses, blossoms and leaves. If time allows, we can include succulents as well. Suitable for beginners to intermediate level.
The day includes a wonderful sit down lunch with wine.
You will leave with an amazing, semi naked chocolate sponge, adorned with your piped flowers. This cake will last for up to 2 days boxed in the fridge, so can be kept for the weekend. You will also receive the recipe for the moist and fudgey chocolate sponge, Swiss meringue buttercream and a set of instructions for piping the flowers.
Please note: the photograph shows examples of the types of flowers you will be piping.