Working with buttercream can be can be a bit tricky if you are unfamiliar with it. With that in mind, this class was designed to introduce you to a stable and delicious buttercream. Along with that is advice on how to handle, store and reconstitute it. Other fundamental lessons include tools, a vanilla cake recipe, cake construction, cake finishes, coloring, piping bag assembly, tip angles and more. This class is meant to get you comfortable and thoroughly equip you with the knowledge to start creating buttercream cakes.
- My Story
- Swiss Meringue Buttercream Recipe
- Swiss Meringue Buttercream Video
- Buttercream Procedure
- Advice For Making Buttercream
- Advice for Working With Buttercream - Temperature, Storage & Reconstituting
- Vanilla Cake Recipe
- Vanilla Cake Video
- Simple Syrup Recipe
- Simple Syrup Video
- Cake Construction
- Building a Layered Cake
- Cake Finishes - Freehand and Comb
- Methods and Gels
- Mixing Colors
- Color Progression
- Color Design
- Intro to Piping
- Piping Bag Assembly
- Working with a Piping Bag
- Variegated Bag Assembly
- Pressure and Speed
- Tip Angles
- Flower Nail
- Parchment Paper
- Moving Flat Flowers
- Moving Dimensional Flowers
- Congrats! Additional Resources and Discount Code
Who is this course for?
Anyone and everyone of all skill levels! If you are a beginner who has never made buttercream or picked up a piping, the first few sections review all the fundamentals such as tools, recipes, cake construction, color as well as how to hold and fill a piping bag. If you are an experienced baker looking to grow your business offerings, there are still plenty of pro tips for creating realistic hues, color composition, variegating your bag with multiple shades, design principles and more. There is literally something for everyone to learn!
Are there recipes in this course?
Absolutely! A recipe for the perfect buttercream to fill, coat and decorate is accompanied with thorough step-by-step instructions and videos. Liz's signature vanilla cake recipe that is stable and delicious is shared, as well as a simple syrup recipe designed to keep cake layers extra moist.
I need more hands-on help. Are there in-person workshops?
Yes! Cake decorating is a very hands-on skill so getting interactive instruction with personal attention is the most effective way to learn. Liz can host a private classes to accommodate your personal cake goals. Group classes are also held throughout the year in various cities. Check out the current list of in-person workshops available at www.eatcakebemerry.com/classes.
Liz Shim, owner and head designer of Eat Cake Be Merry, discovered that she loved creating edible art when she was first taught how to make sugar flowers as a teenager. She was absolutely amazed at how a simple piece of gumpaste can be transformed into a beautiful rose. After graduating from the University of Michigan, Liz moved to San Francisco where she attended the California Culinary Academy. There she cultivated her passion for cakes and graduated the LeCordon Bleu program with highest honors in baking and pastry arts. Then, she flew across the country to New York City to hone her skills with some of the finest cake designers in the industry such as Elisa Strauss of Confetti Cakes and Kate Sullivan of Cake Power. In 2009, Liz started Eat Cake Be Merry and has since been making custom cakes for NYC clients. Liz has appeared on television shows, has her works published in books and has been featured in numerous nationwide magazines such as People, Money, Brides, The Knot and Better Home and Gardens. She has been named one of Martha Stewart's Top Pastry Pros in America and has been awarded multiple times for the Best Wedding Cakes in America by Brides Magazine, as well as Best of Weddings by The Knot. She is also the instructor of three online Bluprint (formerly Craftsy) classes and teaches workshops worldwide.