During this comprehensive Baking Fundamentals class, you will learn all the essential skills and science of baking a perfect sponge cake every time. With our expertise, we will teach you our fool-proof techniques needed to bake, cut and fill with Swiss meringue buttercream, and cover a single tier cake. You will learn a variety of different sponge and Swiss meringue buttercream recipes.
As well as learning how to bake a perfect sponge, you’ll learn how to cover your cake with a smooth professional buttercream finish, and decorate with edible petals and ingredients.
The cake you make in class is also suitable for stacking as part of a tiered cake, and you will have a delicious creation of your own to take home.
This masterclass is suitable for anyone wanting to learn how to bake the perfect cake, from professionals honing their techniques, to eager home-bakers alike.
And on top of all the skills and techniques, you’ll take a tour of our professional cake design studio and kitchen (conveniently located next to the classroom), as well as meeting Rosalind and the team for a Q&A. Plus there’ll be lots of useful hints and tips to take home, learned and developed over the years.
At the end of the course you’ll receive a Rosalind Miller The Studio Certificate.
What you will learn:
- How to bake our signature Vanilla or Raspberry & Vanilla cake recipe and bake a perfectly moist sponge every time.
- How to avoid common baking problems – a sinking sponge, a large dome, baking evenly all the way through, burnt edges.
- How to adapt the recipe for other flavours (Raspberry & Vanilla, Chocolate, Sicilian Lemon, Provence Lavender, and Rose).
- How to make deliciously flavoured Swiss meringue buttercreams.
- Layering and filling your cake with the buttercreams.
- How to colour and flavour American style buttercream to cover your cakes with.
- Crumb coating and smooth, flawless covering with American style buttercream.
- How to decorate your cake with edible petals and ingredients.
Max students: 8
Skill level: Beginner or Intermediate
- Price: £215.00 incl. VAT
Timings: 9.30am -4.30pm (with 30 mins – 1 hour for lunch). Please note, the class may run over depending on the speed of the group on the day.
What you will take home: A deliciously baked, filled and smoothly covered cake.
What we provide: We have a fully equipped, purpose-built studio, and provide all the tools and equipment you need during the class, as well as an apron to wear during the class (to be returned at the end of the class), and a box to take your cake home.
What you need to bring: Please bring a comfy pair of clean shoes (you will be standing for a large part of the class), something to tie your hair back, and a large sturdy bag to take your cake home in. We recommend driving or taking a cab home if possible. For lunch there plenty of local cafes and shops within a few minutes of our studio.
Booking Conditions: Unfortunately we cannot issue a refund on any class or course bookings. If you wish to book onto a different class or course this may be possible in some circumstances and transfers will be at the discretion of Rosalind Miller Cakes. We reserve the right to cancel a class or course under certain circumstances, including if we do not have the minimum number of students booked onto the class. In the unlikely event that we have to cancel a class or course we will offer a full refund for the cost of the class or the course, or a transfer to another class of the same price. We will endeavour to advise you as far in advance as possible if we need to cancel a class.