And just like that, our March cake decorating class came and went! At this class, we learned techniques such as leveling, crumb coating, smoothing buttercream and simple piping techniques to make buttercream cakes with rosette floral crowns. What made this class even more special was that everyone came with a friend or family member (or both)! It was a super fun day and all of the attendees left with beautiful cakes!
As with any cake, the most important part of building our masterpieces was to create a sturdy base. This included preparing our buttercream, leveling our cake layers and then stacking the cake.
Once the layers were leveled, stacked and crumb coated, it was time to frost them! Bench scrapers look like a simple tool but they are especially useful when trying to achieve a smooth finish.
To make the floral crowns, we zeroed in on our piping skills. Each attendee was given a star tip and a leaf tip along with buttercream and food color to bring their flowers and greenery to life. We used a rosette technique to create the flowers and simple pressure for the leaves.
So many skills were involved in making these cakes that it's safe to say that this was the hardest class to date. That didn't stand in the way of this group though! All of the cakes were absolutley gorgeous!
Special thanks to this girl - Anne with Anne Peyton Photography. She has been with us for almost all of our cake classes and delivered the most gorgeous images that anyone could ask for!