Swiss Meringue Buttercream | PDF containing our SMBC recipe as well as notes on flavouring, colouring, rewhipping, & storing your SMBC
Videos:
SMBC | Step-By-Step
SMBC | Basic Flavouring + Basic Colouring
SMBC | Colouring
Swiss Meringue Buttercream | PDF
SMBC | Step-By-Step
SMBC | Basic Flavouring + Basic Colouring
SMBC | Colouring
Module 2 | Cake Basics
This section includes:
PDFs:
Cake Basics | PDF containing step-by-step guides on all thinks cake construction from cutting, filling and stacking to carving, frosting, doweling and achieving sharp edges on your cake!
Videos:
Cake Basics | Cutting, Filling + Stacking
Cake Basics | Frosting + Carving
'Crumb Coating' or Semi-Naked Frosting
Carving
Doweling
Fully-Frosting
Edging
Cake Basics | PDF
Cake Basics | Cutting
Cake Basics | Filling
Cake Basics | Stacking
Cake Basics | Crumb Coating
Cake Basics | Carving
Cake Basics | Doweling
Cake Basics | Fully-Frosting
Cake Basics | Edging
Module 3 | Piping
This section includes:
PDFs:
Buttercream Floral & Regal Piping | PDF outlining the tools and nozzles required to achieve the course cake design