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.
Approx. students: 6
Skill level: Beginner or Intermediate
- Price: £235.00 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, REFUNDS & TRANSFERS
We are unable to offer any refunds should you decide to cancel or are unable to attend your Masterclass or Diploma course at Rosalind Miller Cake School. If you are unable to attend and wish to book onto a different Masterclass or Diploma course this may be possible in some circumstances, dependent on availability and at the discretion of Rosalind Miller Cakes. Any transfers will incur a £25 administration fee per Masterclass or Diploma module. We recommend taking out the appropriate insurance to cover your costs in case you are unable to attend for any reason. No part of this course and its materials may be reproduced or used in any manner for commercial use. You may use course materials for personal use only.
We reserve the right to cancel a Masterclass or Diploma course under certain circumstances. In the unlikely event that this happens, we will reschedule the Masterclass or Diploma course date and offer students a transfer to the rescheduled date, or if the new date is not convenient, we will offer a transfer to an alternative class or online class. We will endeavour to advise students as far in advance as possible if we need to cancel a class.
COVID-19 – If we are required to cancel classes or close Rosalind Miller Cake School due to government restrictions surrounding COVID-19, we will issue all students with a Credit Voucher which can be used to re-book at a later date. We will endeavour to reschedule the class/es and offer students a transfer to the rescheduled date, or if the new date is not convenient, we will offer a transfer to an alternative class or online class. These students will be given first refusal for any new dates announced.
If we are still able to run classes, but you are unable to attend for any reason (for instance should any student be required to self-isolate, they will not be permitted to attend Rosalind Miller Cake School) and this will be treated as a cancellation. Students may only be transferred to another date/class if Rosalind Miller Cake School is able to resell their original place to another student.
Copyright: All content on the ‘Rosalind Miller Cakes’ and ‘Confection by Rosalind Miller’ website, our Facebook, Twitter, YouTube, Instagram, Tumblr, Pinterest and LinkedIn pages are the intellectual property of Rosalind Miller Cakes Ltd.
You may not use designs, lesson formats, photographs, handbooks, techniques, correspondence, or any other elements of the Rosalind Miller Cake School’s course(s) for your own classes or the promotion of your classes.
You may not use the items you have created during any Rosalind Miller Cake School course(s) to promote your own course(s).
If this happens you may be subject to legal action against you and your business. By attending our Masterclasses or Diploma courses you agree not to copy or imitate any Rosalind Miller content for commercial purposes.