Lemon Meringue Pie Cake
Jun.
15
10:00 am10:00

Lemon Meringue Pie Cake

  • 12 Plumer Street Wellington Point Australia (map)
  • Google Calendar ICS

Description:
In this class students will learn how to torte and stack cake layers to form a tall celebration cake. Our focus is on perfecting the smooth finish, using ganache to form drips and preparing and torching Italian Meringue. Students will be able to take home their own 6” cake.

Skill level:
Beginner


Topics covered:
1. Torting cake layers using an Agbay
2. Stacking cake layers with lemon Swiss Meringue buttercream, lemon curd and shortbread crumbs
3. Crumb coating, frosting and smoothing
4. Ganache drips
5. Preparing and torching Italian Meringue
6. Decorating with a variety of edibles

What is supplied:
1. four pre-baked vanilla bean cake layers
2. All necessary packaging to transport your cake home safely
3. All necessary equipment, tools and ingredients
4. Petal + Peach Swiss Meringue buttercream recipe, Italian meringue recipe, ganache recipe + course notes
5. Light refreshments
6. Discount voucher for Cordie’s Cake Supplies, Capalaba

What to bring:
Lunch, an apron and a notepad, should you wish


Class size:
Our intimate classes will be restricted to a maximum of 4 students per session.

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Mini Cupcake Workshop - Intermediate
Jun.
12
6:00 pm18:00

Mini Cupcake Workshop - Intermediate

Description:
In this class students will learn how to pipe Swiss Meringue Buttercream using a 1M open star tip, 2D closed star tip, French Tip and 1A Open Tip. Students will take home their own box of 24 mini vanilla bean cupcakes

Skill level:
Beginner - intermediate

Topics covered:
1. An introduction to Swiss Meringue Buttercream – Information Session
2. How to fill a piping bag - Demonstration
3. How to pipe Swiss Meringue using four popular piping tips – Demonstration + Practical

What is supplied:
1. Twenty four pre baked vanilla bean mini cupcakes
2. All necessary packaging to transport your cupcakes home safely
3. All necessary equipment, tools and ingredients
4. Petal + Peach Swiss Meringue buttercream recipe + course notes
5. Light refreshments
6. Discount voucher for Cordie’s Cake Supplies, Capalaba

What to bring:

An apron and a notepad, should you wish.

Class size:

Our intimate classes will be restricted to a maximum of 5 students per session.

View Event →
Ganache - 101
Jun.
8
10:00 am10:00

Ganache - 101

  • Plumer Street Wellington Point Australia (map)
  • Google Calendar ICS

Description:
In this class students will learn how to torte and stack cake layers to form a tall celebration cake. Our focus is on understanding ganache and refining multiple skills using this versatile ingredient. Students will be able to take home their own 6” cake.

Skill level:
Beginner

Topics covered:
1. Torting cake layers using an Agbay
2. Stacking cake layers with Swiss Meringue buttercream
3. Crumb coating, frosting and smoothing
4. Ganache drips and piping ganache
5. Gold leaf application


What is supplied:
1. four pre-baked cake layers in the students preferred flavour (see below for flavour options)
2. All necessary packaging to transport your cake home safely
3. All necessary equipment, tools and ingredients
4. Petal + Peach Swiss Meringue buttercream recipe, ganache recipe + course notes
5. Light refreshments
6. Discount voucher for Cordie’s Cake Supplies, Capalaba


What to bring:
Lunch, an apron and a notepad, should you wish.

Class size:
Our intimate classes will be restricted to a maximum of 4 students per session.

View Event →
Cupcake Piping - Intermediate Workshop
May
15
6:00 pm18:00

Cupcake Piping - Intermediate Workshop

  • 12 Plumer Street Wellington Point Australia (map)
  • Google Calendar ICS

Description:

In this class students will learn how to pipe Swiss Meringue Buttercream using a 1M open star tip, 2D closed star tip and French Tip. Students will take home their own box of 6 vanilla bean floral cupcakes

Skill level:
Beginner to Intermediate

Topics covered:
1. An introduction to Swiss Meringue Buttercream – Information Session
2. How to fill a piping bag - Demonstration
3. How to pipe Swiss Meringue using four popular piping tips – Demonstration + Practical
4. How to prepare petite roses for food safe placement


What is supplied:
1. six pre baked vanilla bean cupcakes
2. All necessary packaging to transport your cupcakes home safely
3. All necessary equipment, tools and ingredients
4. Petal + Peach Swiss Meringue buttercream recipe + course notes
5. Light refreshments
6. Discount voucher for Cordie’s Cake Supplies, Capalaba


What to bring:
An apron and a notepad, should you wish.

Class size:
Our intimate classes will be restricted to a maximum of 5 students per session.

View Event →