Last updated 4/2018
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 3.33 GB | Duration: 2h 33m
Combine classic and modern techniques to create buttercream flower designs. A great intermediate cake decorating course.
What you'll learn
Build and frost square or rectangular cakes smooth with sharp edges.
Create re-usable surfaces to practice decorating techniques.
Learn how to pipe and use a brush to create buttercream embroidery.
Discover how to transfer templates to buttercream cakes.
Learn how to paint with buttercream and color gels.
Create natural scenes by understanding how to build layers.
Pipe small, medium, and large buttercream flowers.
Pipe leaves, stems, and filler plant material such as berries and buds.
Achieve deep and rich icing colors with Swiss Meringue Buttercream.
Build unique cake shapes to creatively display buttercream floral arrangements.
Requirements
This an intermediate level course which requires an understanding of basic cake decorating skills such as frosting a cake, simple piping, and baking cakes.
A list of equipment and resources is included with the course.
Plain, baked cakes in your choice of flavor. Size requirements are included in the course.
If you are a beginner, I recommend completing my introduction to cake decorating course before enrolling in this one.
This course demonstrates techniques with Swiss Meringue Buttercream. Recipe included in the course.
Description
I remember how I felt when I successfully piped my first buttercream rose. I was so excited, proud, and hopeful to learn more. My wish is that you are here for that moment too!This course is all about creating floral cake designs, with Swiss Meringue Buttercream, using a myriad of techniques. You will acquire enough skills to comfortably design and decorate a variety of botanical inspired cakes. If you are comfortable frosting a cake, piping simple borders, and working with gel colors, then you will fully benefit from enrolling.In this course, you will discover:How to build and frost square or rectangular cakes.How to get vibrant colors with Swiss Meringue Buttercream.Creating templates and transferring them onto a cake.Brush embroidery with buttercream.Painting with buttercream and gel colors.Working with spray luster.Piping delicate flowers, stems, and leaves.Piping large flowers and arranging them on a cake.Building a cake that's going to give you the best look with piped flowers.Concepts of design and color matchingBy the end of this course, you will be prepared to pull inspiration from floral images, real life scenes, and event designs to create edible works of art.This course also includes a resource guide and Swiss Meringue Buttercream recipe available for download. You can print them too! I've included my favorite suppliers for specialty cake decorating equipment and gourmet ingredients. Should you have any questions or concerns, I'm just a message away and I respond to every inquiry.*This course is going to help you build on the skills you already have and introduce you to modern techniques that will refine your cake designs. Are you ready?
Overview
Section 1: Introduction- Welcome!
Lecture 1 Welcome to the Course!
Lecture 2 Preparation
Lecture 3 Practice Surfaces
Section 2: Building Rectangular or Square Cakes
Lecture 4 Building
Lecture 5 Crumb Coat
Lecture 6 Frosting Smooth
Section 3: Brush Embroidery Cake
Lecture 7 Practice
Lecture 8 Pattern Design
Lecture 9 Transfer the Design
Lecture 10 Piping on the Cake
Lecture 11 Finishing Touches
Section 4: Wildflower Cake
Lecture 12 Misty Watercolor
Lecture 13 Green Meadow
Lecture 14 Painting Trees
Lecture 15 Adding Luster
Lecture 16 Painting Flowers
Lecture 17 Piping Stems
Lecture 18 Piping the Wldflowers
Lecture 19 Piping Little Leaves
Lecture 20 Piping the Crown
Lecture 21 Finishing Touches
Section 5: Piped Flowers
Lecture 22 Piped Flower Design
Lecture 23 Tools for Piped Flowers
Lecture 24 The Rose
Lecture 25 Peony Buds
Lecture 26 The Dahlia
Lecture 27 The English Rose
Lecture 28 Piped Leaves
Section 6: Piped Flower Cake
Lecture 29 Building the Cake
Lecture 30 Placing Flowers
Lecture 31 Trailing Stems
Lecture 32 Berry Clusters
Lecture 33 Adding the Leaves
Lecture 34 Final Touches
Section 7: Conclusion
Lecture 35 Thank You!
Lecture 36 Resources
Students who have mastered basic decorating concepts and wish to build on those.,Cake decorators looking to learn new skills.,Business owners searching for new looks and skills to add to their offerings.,Cake decorating career seekers wanting to build their portfolio.,Intermediate level decorators. This is not a beginner level course.
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