Full day hands on workshop! Learn how to decorate a buttercream frosted 6” double barrel cake with ganache drip and chocolate confectionary.
*Ideal for beginners
Learn how to:
- Cut a cake to ensure it is level
- Make, flavour and colour American buttercream
- Stack a cake with buttercream layers
- Create a semi-naked buttercream finish effect and achieve sharp edges
- Make ganache drip
- Apply ganache drip
- Pipe buttercream onto a cake
- Place chocolate confectionary on to a cake
Walk away with
Take home a 6” double barrel chocolate mud-cake with, frosted with chocolate buttercream, decorated with chocolate confectionary and boxed up to take home.
Additional course content: the late night baker’s tips and tricks during the workshop along with 1 x cake recipe, 1 x ganache drip recipe and 1 x buttercream recipe per person to take home.
As a bonus, The Essential Ingredient will give each participant a 10% off voucher to use in store on the day.
All ingredients, tools, equipment and cake box supplied.
What to bring
– Wear closed in shoes
– All long hair to be tied back
Great for early childhood, primary or secondary teachers who would like to master their baking and cake decorating skills. Fantastic for beginners, or individuals wishing to improve their cooking repertoire.
Face to Face – Individual
9:00 AM – 3:00 PM
This course contributes to 5.0 professional development hours.
$339 + GST (Includes morning tea and lunch)
Completing Chocolate Overload Drip Cake Decorating with the late night baker will contribute 5 hours of NESA Registered PD addressing 6.2.2, from the Australian Professional Standards for Teachers towards maintaining Proficient Teacher Accreditation in NSW.
Teaching Standards 6.2.2 Proficient Level – Participate in learning to update knowledge and practice, targeted to professional needs and school and/or system priorities.
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