Impressionist Buttercream Painting (Copy)

1 Day Masterclass


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Learn how to create a beautiful impressionist style cake, mastering the art of abstract textured floral painting with buttercream icing.

We’ll show you how make smooth Swiss meringue buttercream before layering, filling and trimming your cake for an even finish, and how to flawlessly buttercream ice with perfect sharp edges.

You’ll learn how plan out your design and a beautiful colour palette for painting with, and how to mix colours for painting with buttercream. We’ll inspire you to find your own artistic expression and use your creativity to paint your impressionist style cake with abstract backgrounds and textured flowers.

At the end of the class you’ll have a delicious creation (beautiful enough to display in a gallery!) to take home and share, or simply admire. And you’ll leave armed with the skills and techniques to make more of your own unique designs.

You’ll also take an exclusive 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, during which you can ask all your burning cake questions and learn her tips and tricks developed over 20+ years of design training.

(Nb. this class uses pre-baked cakes)

At the end of the course you’ll receive a Rosalind Miller Cake School Certificate.


What you will learn:

  • Our fool-proof TIPS on baking the perfect sponge including our signature Vanilla cake recipe (and how to adapt the recipe to different flavours)
  • How to neatly layer and fill a cake
  • How to trim a cake for a perfect even finish
  • How to crumbcoat with Swiss meringue buttercream
  • How to cover a cake with a final layer of smooth buttercream for a flawlessly sharp edged finish
  • How to mix buttercream colours for painting with and how to plan a colour palette
  • How to plan a design
  • How to paint abstract backgrounds and textured flowers in an impressionist style using your coloured buttercreams


Small Group Classes – Dates TBC

Approx. students: 4

Skill level: Beginner or Intermediate

Price: £275.00 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.


Private One to One Classes – Contact us on to arrange a date

Price: £950.00 incl. VAT


What you will take home: A delicious and beautifully decorated cake to share with friends and family.

What we provide: We will provide the pre-baked sponge cakes you will decorate during the class.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 (or two) to take your cake home in. We recommend driving or taking a cab home if possible. For lunch there are plenty of local cafes and shops within a few minutes of our studio.


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.


Classroom Location

Unit C, Ground Floor,
Emperor House, Dragonfly Place,
London, UK SE4 2FL

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