Buttercream Flower Cupcakes

A morning of end to end cake with Anna Adams from Kintbury’s The Kennet House Cake Company You will be baking fresh cupcakes and decorating them with edible art – delicate, piped, buttercream flowers. This beautiful technique has had a huge revival in recent years and produces gorgeous flowers which taste as fabulous as they look. With a little practice, anyone can master this lovely skill and use it time and again on all cakes large and small, classical and funky too - think the trendy unicorn cakes.

Techniques covered:

·Baking sponges, methods, trouble-shooting, tips and tricks

·Making different types of buttercream and when to use

·Colouring and flavouring buttercream

·Methods for piping toned buttercream

·Piping flowers and leaves with Swiss Meringue Buttercream

·Assembling gorgeous cupcakes and tips for using these techniques with large cakes

What you'll make

·A tray of light cupcakes to our award winning recipe.

·Light and fluffy American buttercream; smooth and silky Swiss Meringue Buttercream (SMBC)

·A variety of buttercream flowers - rose, ranunculus, five petal flowers, leaves

Course includes:

·Arrive at 9.30am for tea and coffee and course introduction.

·Break for coffee/tea and, of course, cupcakes.

·Course comes to a close at 1.30pm.

To take away: 

·All notes from the day, including recipes, tips and tricks. A beautiful box of exquisite cupcakes.

Spaces for this course are subject to minimum number of participants.