Chef Greeley will discuss:
- Methods for making italian, french, and swiss meringue types of buttercream as well as american buttercream
- Differences between all types of buttercream discussed in class
- Choosing the right buttercream recipe for a hot day
- Demonstrate how to make a traditional swiss meringue
- Demonstrate an easy way of making a creamy and smooth version of swiss meringue
- How to properly store buttercream
- How to restore buttercream made days in advance
- Learn to color buttercream with edible colors
- Learn how to properly prepare a piping bag
- Basic piping techniques to make a rosette, leafs, and a 5 petal flower
- How to pipe various sugar accent decorations with multiple buttercream colors
- Students will learn how to transfer their buttercream flowers and leafs to a cupcake and cookie provided to each student
Images
Date and Time
Sunday Aug 26, 2018
9:00 AM - 1:00 PM EDT
Sunday, August 26
9:00 am - 1:00 pm
Location
Vanessa's Cake Designs Studio
24 Southwyck Lane
Warwick, NY 10990
by appointment only
Fees/Admission
$55 per student
All tools/materials included
Snacks and beverages provided
For more information and to register go to www.chefgreeley.com
Website
Contact Information
Have questions? please contact Chef Vanessa Greeley
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