Cake decorating details class
These are the photos of the finished cake that will be made in the three day class to be held in February. The class covers everything from stenciling, embossing, piping, piped flowers, wired hydrangeas, lace detailing, quilting, brush embroidery, shimmering and more.
This cake will be foam underneath the fondant so you will be able to keep this as a display cake to show clients different finish effects.
You can find more details about the class and the dates by heading to the class tab or clicking here.
Please do not hesitate to contact me with any questions about the class. It will be quite intense as we have a lot to cover but really it’s about how easy some of these design effects really are so please do not be intimidated at all.
The class also includes a fabulous heavy duty transport box and your own set of hydrangea cutters to keep.
cake decorating details class Inspired by Michelle Cake Designs
Bye for now, Michelle
Michelle Rea
Inspired by Michelle Cake Designs
60 Old Northern Road Baulkham Hills NSW Sydney Australia.
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{ 4 comments… read them below or add one }
hi michelle,
i am interested in sending one of my decorators up to sydney to do this course. do you think you will run this course at other times throughout the year? Cheers, Megan
Hi Megan, thank you for your interest. To be honest at this stage I do not know when or if I will be running this class again. Sorry I have been of no help to you. I have found that weekend classes are more popular and this is a three day class. I do have spaces in the current classes if that helps. Bye for now, Michelle
Hi Michelle,
I might be doing a white whip cream cake with white covered strawberries. my question is how do
you hold the strawberries in place on the cake. They are in place of flowers.
Need some help.
Thanks
Hi Janie, you could dip the strawberries on candy/cake pop stick or skewers then push these into the cake to hold the strawberries in place. I was going to suggest use melted chocolate but that will not work if there is a lot of whipped cream – they will just slide down the sides!! Have fun. Bye for now, Michelle