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In this one-day workshop, held at Honey Crumb's beautiful light-filled cake studio in lower Queen Anne, pastry chef Carla Schier will introduce you to the world of modern buttercream cakes. We'll start with baking a cake from scratch and demystifying the process of making Swiss meringue buttercream -- the most luxurious and legendary of all the frostings. You'll then learn how to fill and frost your cake perfectly, and create a variety of modern finishes, including edible gold splatter, watercolor gradients, and overlay textures. Youll leave the studio with a gorgeous cake of your own, and the skills to make many more just like it.
Skill Level: All are welcome, whether you're a complete beginner who has never baked a cake before, or you've done some baking before and are looking to raise your game. The class size is small enough for each person to receive the attention they need.
Date: May 5th (Sunday), 10AM to 4PM
Class Size: 10 people max
During this hands-on workshop, we'll start out by covering the following:
Baking basics
How to prep your cake pans, along with a demo on mixing cake batter and baking a cake from scratch
Cake decorating equipment & tools
The principles of modern cake design
Time planning for cake baking & decorating
Tips for transporting your cakes
Then we'll get down to the business of:
Swiss Meringue Buttercream (SMBC) demo -- We'll show you how to make your own at home, and will supply frosting for you to use on the day
Coloring your buttercream with edible gels
Splitting (torting) your cake layers evenly, and filling them with Swiss meringue buttercream
Achieving a perfect crumb-coat (aka the semi-naked finish)
Applying a final coating of frosting for a beautiful opaque look
Achieving sharp edges on your cake
Achieving various color effects, including watercolor gradients
Adding buttercream overlays to add dimension to your design
We'll provide the following:
Coffee & tea
All cake decorating equipment and tools for your use during the workshop
Two 5" round cakes (which will create one single-tiered, four-layer cake)
A batch of Swiss meringue buttercream
You will take home:
A PDF resource guide (emailed to you after the class) with recommendations for tools and equipment, plus recipes for the cake and buttercream used during class
Your beautifully frosted and decorated 5" round cake (which serves 8-10)
What to bring:
Please bring your own packed lunch and snacks to enjoy during the workshop. We'll take a quick 20-min break in the afternoon so everyone can fuel up while our crumb-coated cakes are all chilling in the fridge!
We will be supplying an apron for you to borrow during class, but please wear comfortable clothing and shoes that you don't mind dirtying with frosting, cake crumbs, or a wayward droplet of food coloring.
PLEASE NOTE: Once payment has been made, you will receive an email from us confirming your seat in the workshop. Attendees do not receive a physical ticket.
WORKSHOP FEE: $375.00
Ticket sales are final and non-refundable. If you are unable to attend, you are welcome to gift your ticket to a friend. We reserve the right to cancel the workshop at any time, in which case we will issue a full refund for all tickets purchased.
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LocationHoney Crumb Cake Studio (View)
177 Western Ave W, Suite 268-A
Seattle, WA 98119
United States
Categories
| Minimum Age: 14 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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