Wednesday 18:30 pm - 20:30 pm - As part of the Cake Baking & Decorating Course
You will first be shown a demonstration on how to make flavoured sponge cupcakes and then progress onto piping where you will learn the techniques of how to create two-tone rose swirls and finish your design with delicate edible flowers.
You will need:
150g / 6oz Margarine
150g / 6oz Granulated Sugar
3 Medium Eggs
150g / 6oz Self Raising Flour
Muffin Cases
As an alternative, you may wish to add one of the following flavours - strawberry/lemon/orange/lime etc
You can use the zest from the fruit or buy the flavouring at the local supermarket.
CAKE TOPPINGS:
250G White Icing/Fondant or for Buttercream
125g Softened Butter
200g Icing Sugar
1 Drop Flavoured Extract -
Few teaspoons of milk.
Completed
You will first be shown a demonstration on how to make flavoured sponge cupcakes and then progress onto piping where you will learn the techniques of how to create two-tone rose swirls and finish your design with delicate edible flowers.
You will need:
150g / 6oz Margarine
150g / 6oz Granulated Sugar
3 Medium Eggs
150g / 6oz Self Raising Flour
Muffin Cases
As an alternative, you may wish to add one of the following flavours - strawberry/lemon/orange/lime etc
You can use the zest from the fruit or buy the flavouring at the local supermarket.
CAKE TOPPINGS:
250G White Icing/Fondant or for Buttercream
125g Softened Butter
200g Icing Sugar
1 Drop Flavoured Extract -
Few teaspoons of milk.
Completed
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