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, piping is a great way to fancy up any of your bakes from shortbreads to cookies, cupcakes and of course, cakes!
Learn a few basic techniques and take home (or most possibly eat on your way out) a pretty mini cake piped by yourself!
What will we cover?
We’ll get started with some basic tips for preparing the ideal piping buttercream including how to get the best consistency, ingredients and colouring. Then, we’ll swoon over some great cakes around the internet and a few great websites for inspiration and techniques.
We’ll go over the different piping tips, brands and what they are used for (with some more photos of cakes and some more swooning) as well as how to set up your piping bag. We’ll cover basic techniques like swirls, shells, writing and basket weave and 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…) You will be able to practice your skills on some baking paper before tackling a mini cake to take home.
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! Now she teaches workshops, themed classes and runs a cupcake blog, Cupcaketeer, where she posts about her latest baking creations.
By the way, she loves cupcakes the most because the ratio of icing to cake is much better (way more buttercream!).