Fantastic Floral Buttercream Cakes

Combine classic and modern techniques to create buttercream flower designs. A great intermediate cake decorating course.

What you'll learn
Build and frost square or rectangular cakes smooth with sharp edges.
Create re-usable surfaces to practice decorating techniques.
Learn how to pipe and use a brush to create buttercream embroidery.
Discover how to transfer templates to buttercream cakes.
Learn how to paint with buttercream and color gels.
Create natural scenes by understanding how to build layers.
Pipe small, medium, and large buttercream flowers.
Pipe leaves, stems, and filler plant material such as berries and buds.
Achieve deep and rich icing colors with Swiss Meringue Buttercream.
Build unique cake shapes to creatively display buttercream floral arrangements.
Requirements
This an intermediate level course which requires an understanding of basic cake decorating skills such as frosting a cake, simple piping, and baking cakes.
A list of equipment and resources is included with the course.
Plain, baked cakes in your choice of flavor. Size requirements are included in the course.
If you are a beginner, I recommend completing my introduction to cake decorating course before enrolling in this one.
This course demonstrates techniques with Swiss Meringue Buttercream. Recipe included in the course.
Description
I remember how I felt when I successfully piped my first buttercream rose.  I was so excited, proud, and hopeful to learn more.  My wish is that you are here for that moment too!This course is all about creating floral cake designs, with Swiss Meringue Buttercream, using a myriad of techniques.  You will acquire enough skills to comfortably design and decorate a variety of botanical inspired cakes.  If you are comfortable frosting a cake, piping simple borders, and working with gel colors, then you will fully benefit from enrolling.In this course, you will discover:How to build and frost square or rectangular cakes.How to get vibrant colors with Swiss Meringue Buttercream.Creating templates and transferring them onto a cake.Brush embroidery with buttercream.Painting with buttercream and gel colors.Working with spray luster.Piping delicate flowers, stems, and leaves.Piping large flowers and arranging them on a cake.Building a cake that's going to give you the best look with piped flowers.Concepts of design and color matchingBy the end of this course, you will be prepared to pull inspiration from floral images, real life scenes, and event designs to create edible works of art.This course also includes a resource guide and Swiss Meringue Buttercream recipe available for download.  You can print them too!  I've included my favorite suppliers for specialty cake decorating equipment and gourmet ingredients.  Should you have any questions or concerns, I'm just a message away and I respond to every inquiry.  This course is going to help you build on the skills you already have and introduce you to modern techniques that will refine your cake designs.  Are you ready?

Overview

Section 1: Introduction- Welcome!

Lecture 1 Welcome to the Course!

Lecture 2 Preparation

Lecture 3 Practice Surfaces

Section 2: Building Rectangular or Square Cakes

Lecture 4 Building

Lecture 5 Crumb Coat

Lecture 6 Frosting Smooth

Section 3: Brush Embroidery Cake

Lecture 7 Practice

Lecture 8 Pattern Design

Lecture 9 Transfer the Design

Lecture 10 Piping on the Cake

Lecture 11 Finishing Touches

Section 4: Wildflower Cake

Lecture 12 Misty Watercolor

Lecture 13 Green Meadow

Lecture 14 Painting Trees

Lecture 15 Adding Luster

Lecture 16 Painting Flowers

Lecture 17 Piping Stems

Lecture 18 Piping the Wldflowers

Lecture 19 Piping Little Leaves

Lecture 20 Piping the Crown

Lecture 21 Finishing Touches

Section 5: Piped Flowers

Lecture 22 Piped Flower Design

Lecture 23 Tools for Piped Flowers

Lecture 24 The Rose

Lecture 25 Peony Buds

Lecture 26 The Dahlia

Lecture 27 The English Rose

Lecture 28 Piped Leaves

Section 6: Piped Flower Cake

Lecture 29 Building the Cake

Lecture 30 Placing Flowers

Lecture 31 Trailing Stems

Lecture 32 Berry Clusters

Lecture 33 Adding the Leaves

Lecture 34 Final Touches

Section 7: Conclusion

Lecture 35 Thank You!

Lecture 36 Resources

Students who have mastered basic decorating concepts and wish to build on those.,Cake decorators looking to learn new skills.,Business owners searching for new looks and skills to add to their offerings.,Cake decorating career seekers wanting to build their portfolio.,Intermediate level decorators. This is not a beginner level course.