What’s it all about?
Have you mastered the baking process but still use the ‘splotch and spread’ buttercream technique? Are you a complete newbie and want to learn how to hide that lopsided cake that grew too much on one side? Or are you in between and want to learn how to dazzle your friends with your next cupcake batch?
Whatever your experience in the kitchen, join Maria and learn how to pipe buttercream and fancy up your baked goods from shortbreads to cookies, cupcakes and of course, cakes!
What will we cover?
- Basics for preparing the ideal piping buttercream
- Tips for how to get the best consistency, ingredients and colouring
- We’ll swoon over some great cakes around the internet and a few great websites for inspiration and techniques.
- Review the different piping tips, brands and what they are used for (with some more photos of cakes and some more swooning)
- Get practical with how to set up your piping bag.
- Cover basic techniques like swirls, shells, writing and basket weave
- Demonstrate a couple of the more complicated techniques like roses and ruffles
And then, you are ready to pipe away!
(Extra swooning at this point and possibly some finger licking…)
What will you need?
- For the buttercream:
- 250g unsalted butter, softened (room temperature)
- 380g or 3 cups sifted icing sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons of milk to soften the texture
- 1 pinch of salt
- Piping kit (available at Coles and Woolies)
- Baking paper
- Cupcake or mini cake or cookie to try your icing techniques
Who will be teaching?
Maria Yebra is a self-taught passionate baker and cupcake maker, if there is such a title… She started baking as a hobby, doing cupcakes for friends’ parties and soon she had baked her way through all the cake recipe books in her library. Then she discovered that the fun part is decorating (and eating!) such bakes and set on to learn piping techniques, gum paste decorations, fondant and pretty much any other sugar based technique.
By the way, she loves cupcakes the most because the ratio of icing to cake is much better (way more buttercream!).