Marbled Buttercream and Sugar Flowers Cake

2 Day Masterclass - NEW DATES COMING SOON!

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Recreate your very own version of this marbled masterpiece on this tiered buttercream cake with delicate sugar flowers.

Using our amazingly effective marbling technique, you’ll learn how to achieve that mesmerising marbled finish, finding your own signature colour combination.

This can’t be achieved without first creating a perfectly smooth canvas. We’ll teach you how make delicious Swiss meringue buttercream for layering and filling. How to trim your cake to achieve straight sides and flawlessly buttercream icing with perfect sharp edges. Before securely stacking your two tier cake.

You’ll also learn how to make a beautiful selection of wired sugar flowers, including anemones, wired dogwood, wired blossoms and leaves to adorn your marbled cake with.

At the end of the class you’ll have a delicious creation to take home and share, and lots of 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 (* weekdays only).

(Nb. this class uses pre-baked 6” and 8” cakes)

At the end of the course you’ll receive a Rosalind Miller The Studio 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 make smooth Swiss meringue buttercream as well as American buttercream
  • How to neatly layer and fill your cakes
  • How to trim a cake for a perfect even finish
  • How to crumbcoat with buttercream
  • How to cover a cake with a final layer of smooth buttercream for a flawlessly sharp edged finish
  • How to securely dowel and stack a tiered cake
  • Making delicate wired anemones, dogwood flowers, blossoms and leaves, used in all our organic wildflower style designs
  • How to arrange your flowers and safely attach wired flowers to a cake


Max students: 12

Skill level: Beginner or Intermediate


  • Price: £435.00 incl. VAT


Timings: 10.30am – 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 delicious and beautifully decorated two tier 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 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.

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.

Classroom Location

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

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