Cake Decorating Next Step - Gateaux Style CakesInquire Now
Learn how to make Italian meringue buttercream, crème custard filling, ganaches and chocolate glaze. You’ll further your skills in layering cakes, piping technique, and flower paste decoration, as well as working with chocolate to create chocolate decoration, tiles and other decorative techniques.
This workshop will give you the skills you need to create fantastic home-made gateaux-style cakes which not only look amazing, but taste even better!
By the end of the workshop, you’ll be able to:
• Make Italian meringue buttercream icing
• Make crème patissiere
• Make ganache in a variety of different flavours
• Use different piping techniques and flower paste decorations
• Feel more confident using chocolate as decoration
• Feel confident using a variety of new recipes to create a fabulous tasting cake
Most ingredients provided as part of the fee but bring a round or square cake (20cm in diameter), two containers to take cakes home, an apron, two tea towels and a dishcloth. The cake needs to be a firm cake (e.g. fruit or chocolate – sponges won’t be suitable for this workshop).
Note: Courses need a minimum number to go ahead so if we don't have enough enrolments a few days before the start date, we have to cancel. We'll let you know by email so please check yours regularly. If you need to cancel, here are our terms and conditions: "What You Need to Know".
For those who have completed a Beginners’ Cake Decorating course or equivalent.
Community Education courses have been delivered at Wellington High School and its antecedents since 1886. The Evening Institute was established in 1964 when Wellington Polytechnic separated from the secondary school and today is known as the Wellington High School Community Education Centre (CEC).