• Learn how to line a variety of shaped cake tins.
• Professionally cut and layer your Genoese with our buttercream, then mask your cake.
• Learn how to coat, colour and shade your Sugarpaste.
• Make and use Royal Icing
• How to create confetti, animal & champagne cut-outs using flower paste (recipe supplied)
• Learn texture and embossing.
• How to Sugarpaste a cake board two ways, preferred method and why.
• How to attach tie ribbons and attach board ribbons.
• How to store your cake, How long it will keep and more.