During this highly requested masterclass, we’ll teach you our tried and tested professional techniques, honed over many years of commercial cake-making, to achieve ‘The Perfect Finish’ for your cakes, each and every time. Spread across 2-days, this jam-packed class covers the foundational techniques for finishing both buttercream and fondant cakes to highest standard.
We will teach you our fool-proof techniques to get that sought after perfect finish, including clean sharp edges, flawless icing and neatly stacked tiers.
This masterclass is suitable for anyone wanting to learn how to master their cake finish, 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.
N.B. This masterclass uses pre-baked cakes and dummies.
What you will learn:
- How to achieve ‘The Perfect Finish‘ using both buttercream icing and fondant icing
- How to make and use Belgian chocolate ganache as an undercoat for flawlessly smooth icing
- How to perfect neat, sharp fondant edges
- How to make silky smooth buttercream (Swiss Meringue and American)
- How to layer, fill and trim your pre-baked sponge cakes for an even filling and smooth outer finish
- How to get a super smooth covering of buttercream with sharp edges
- Assembling a perfectly stacked buttercream iced two tier cake, safe for transport
- How to cover cupcakes with smooth fondant iced domes, ready for piping and decorating
- How to make royal icing for decorating with and stacking cakes
- How to pipe designs with both Royal icing and buttercream icing
What you will take home:
Upon completion of this Masterclass you’ll receive a Rosalind Miller Cake School Certificate of Excellence
- A two tiered buttercream iced cake to be eaten or decorated at home
- A single tier fondant iced dummy tier suitable for stacking and decorating
- A box of 6 fondant iced cupcakes ready for decorating
*Please note, the images are for illustrative purposes only and you won’t recreate the exact cake during the class, but you will create elements shown in all of the images.
Approx. students: 6
Skill level: Beginner or Intermediate
- Price: £495.00 incl. VAT
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.