We will guide you through the whole process of making your own drip cake. We will teach you about cake recipes, how to make your own Swiss Meringue buttercream, how to stack and ice your cake and achieve a smooth finish on your cake with a speckled effect and a ganache drip.  

NOTE: this course is compromised of PDF & video material. All courses are given in English. 

COURSE CURRICULUM

TEASER & THEORY

- Teaser video
- Tool list
- Introduction
- Swiss Meringue Buttercream
- Cake
- Speckled cake

MODULE 1:

SWISS MERINGUE BUTTERCREAM BASICS

1.1 Making Swiss Meringue Buttercream
1.2 Basic buttercream flavoring
1.3 Buttercream flavoring
1.4 Storage
1.5 Rewhipping

MODULE 2: 

DECORATION PREPARATION

2.1 Ganache drip
2.2 Coloring SMBC
2.3 Filling your piping bag 

MODULE 3

ASSEMBLING

3.1 Cake storage
3.2 Cutting cake
3.3 Stacking & Filling
3.4 Crumb coating
3.5 Full frosting

MODULE 4

DECORATION

4.1 Speckling
4.2 Dripping
4.3 Full decoration