3 Tier Fondant Cake (DEMONSTRATION ONLY)

Ever wondered whether you’re dowelling and stacking your tiered cakes correctly? Wonder no more with this in depth (in-person) 3 tiered fondant cake demonstration.

No more stressful deliveries or wondering whether your cake has held up after hours of being on display.

Applying fondant is a skill we don’t often see in this Semi naked/ Buttercream bubble we all now decorate in, but don’t fall into the trap of trends. Fondant is still well and truly alive and will stand the test of time. It has been around since our parent’s generation and it still features frequently in today’s classic cake designs.

In this workshop we will demonstrate:

• Leveling, filling, stacking and doweling double barrel: 6inch, 8inch and 10inch round cakes (with internal boards)
• Masking each of these cakes with white chocolate (hard set) ganache. No more soft melty tiers!
• Applying fondant and creating crisp edges to all of these cakes
• How to stack and dowel 3 tiers using a centre dowel. (She ain’t going to move!)

Included:

• Chocolate mud cake Recipe
• White Chocolate mud cake Recipe
• Chocolate Ganache Recipe
• Hard Set White Chocolate Ganache recipe
• Light lunch and drinks
• Supply list- internal and external boards, dowels, other tools and equipment

PLEASE NOTE THIS IS A DEMONTRATION ONLY. IT’S AN OPPORTUNITY TO TAKE A SNEAK PEAK BEHIND THE SCENES. ALL YOUR CAKEY QUESTIONS ANSWERED!

When you attend one of our workshops you also get access to The Flour Shop Academy Facebook group. A community where everyone is encouraged to share tips, tricks and masterpieces created.