Let’s dive into the world of cake baking and decorating! We will explore how to bake, torte, fill, ice, stack and decorate a two tiered cake and best of all you will walk home with your very own masterpiece.
It’s flower decorating time. We will learn how to make gum paste and figure out how to make a giant gum paste hydrangea.
It’s all about the cake. We will bake a delicious moist chocolate cake from scratch, wrap and chill it for the next day. Our gum paste will be cured by then and we will make green leaves (cut from our self made stencils), many sugar daffodils and more loose hydrangea petals out of gum paste. To give these blooms life we will color each petal individually. These will be set aside to dry.
Buttercream! Participants will learn how to make swiss meringue buttercream to torte, fill, and ice their chocolate cakes. Christine will share her technique to getting straight and level cake sides. It promises to be a messy and delicious day.
On the final day, participants will bring everything together as well as learn more piping techniques to pipe ruffles - horizontally, vertically, diagonally or make swirls. The cakes will then be stacked and decorated with all the sugar flowers made on day one.
Participants will take home a masterpiece to share with family or friends.
Participants will also learn the importance of cleanliness in the kitchen. All participants will be responsible for assisting in washing up and cleaning The BARN Kitchen Studio in accordance with our restaurant permit standards.
Christine Chapman has 20 years of cake decorating experience. She is the owner of Crumbs Cakery, a custom cake studio on Bainbridge Island. Christine is a self-taught cake artist and opened her shop 6 years ago on the island. Her work is known for its realistic art projects (dragons, robots, superheroes, etc ) and has been featured in numerous magazines. Check out her Instagram account crumbs.cakery to see her latest work!