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Lemon Meringue Pie Cake

  • 12 Plumer Street Wellington Point Australia (map)

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.

Earlier Event: 12 June
Mini Cupcake Workshop - Intermediate