Cake Decorating

This course teaches the working sequence professional decorators actually use, not random frosting-slapping. You will level and torte with a serrated knife or leveller, fill with a piped dam so the filling cannot ooze, crumb-coat and chill, then smooth Swiss meringue or American buttercream to a flat top and square edges using a bench scraper and turntable; cover a cake in fondant without tears or elephant skin; load and control a piping bag to pipe stars, shells, rosettes, and a leaf; and build a simple rose and a five-petal blossom. By the end you can plan and complete a clean two-tier-ready single cake and understand why each step in the order matters.