Cake Decorating Workshop, Reindeer Cake

In this workshop Chef Alison Friedman, owner of Liberty Baking Co., will teach you how to properly fill, and ice a cake with perfectly right angled edges. Additionally you will work with gumpaste to make decorative details and piping tips to make the quintessential rosette. More specifically, this workshop includes a demonstration and hands on assistance in mastering the following subjects; * How to make silky Swiss Buttercream with no fail tricks to ensure just the right texture. * How to get clean top and bottom edges that never need a border. * How to fill cakes so that they never buckle and show through the outside layer. * How to use gumpaste and tylose powder to make quick drying details. * How to slice a cake without making a total mess of your beautiful work of art. Alison will provide the following per student: * 3, 6 inch Vanilla Pound cakes * 2 pounds Swiss Buttercream * 8” cake drum * Gumpaste for details * 8” x 8” bakery box. * Fresh flowers * Plaque cutters to share * Glitter reindeer antlers To ensure that each student attends prepared, a supply kit is provided in the cost of the class. This kit will include the following: * Large 806 round tip * Size 2 round tip * 10, 18” piping bags * 8” plastic bench scraper * Small offset spatula * Large offset spatula * Rubber spatula * Circle cutter This course is intended for beginner to moderate skilled cakers. Having said that, it’s always a fun time and you may learn something new even as an advanced caking expert. During this class Alison will provide coffee and hot chocolate for students as well as all the comedy possible. Hope to see you there! Have Questions? Email Alison Friedman Chef.Alison.Friedman@gmail.com LibertyBaking.com