Midnight Peony
Save as PDF
Students will learn:
- How to fill and crumb coat 1 round cake of 4 layers.
- How to cover a cake using buttercream with smooth surfaces and rough edges.
- How to use edible wallpaper.
- How to create wafer paper Peony.
- How to create garnishes.
Click here to download Image for printing
Available photos:
Tools and Ingredients for this class:
1 for all the class
1 for 2 students
1 per student
1 per student.
1 per student.
1 per student
1 per student. The size must be exactly as described with a 1 hole in the middle.
Quantity per student: 1
1 per student
1 per student.
1 per student.
1 per student.
1 per student.
1 per student.
1 per student.
2 for all the class (I have these)
1 per student.
1 per student.
1 per student.
1 piece per student with a hole in the center. 1/2 inch aprox.
Quantity: 2 pans per person
1 per student. The size must be exactly as described.
1 per student. The size must be exactly as described.
1 per student. Image above.
1 per student. The size must be exactly as described with a 1cm hole in the middle.
1 per student. The size must be exactly as described with a 1 hole in the middle.
1 for 2 students.
Quantity per student: 1 with a hole in the middle about 1 inch.
1 piece per student with a hole in the center. 1/2 inch aprox.
Quantity per student: 1 with a 1" hole in the middle
Quantity per student: 1
Quantity per student: 1
Quantity per student: 1
Quantity per student: 1
Quantity per student: 1
Quantity per student: 1
Quantity per student: 1
Quantity per student: 1
1 for 2 students
2 A4 Sheets per student
3 per student
1 sheet per student or 2 A4 sheets per student
1 sheet per student
1 per student
1 per student
1 per student ( I have these )
2 pieces per student. I will send the cutting template.
1 per student
Quantity per student: 2
Quantity per student: 2
Quantity per student: 2
Minimum 2 or 3 for all the class
1 roll for all the class
Level: Intermediate Techniques: Filling, stacking and covering a cake using buttercream. Marble buttercream. Marble texture on buttercream. Edible crystals. Gold details.
1 piece for 2 students
200g for each student
300g for each student
2 pots for all the class
5 trays for all the class.
1 medium size tray for 2 persons
1 medium size tray per person to place flowers
1 set per student ( I have these )
Level: Intermediate - 1 day prep Techniques: Filling and stacking a 3 layers real cake using white chocolate buttercream. Introduction to buttercream flowers: Piping methods, color mixing, 2D and 3D flowers: Roses, David Austin Rose, Hellebore, wild mini flowers, leaves, painting on cakes.
Level: Intermediate - 1 day prep Techniques: Filling and stacking a 3 layers real cake using white chocolate buttercream. Introduction to buttercream flowers: Piping methods, color mixing, 2D and 3D flowers: Peony, Ranunculus, Rose, Strawberry blossom, hellebore, anemone, daisies, wild mini flowers, leaves, raspberries and strawberries.
Level: Intermediate - 1 day prep Techniques: Filling and stacking a 3 layers real cake using white chocolate buttercream. Introduction to buttercream flowers: Piping methods, color mixing, 2D and 3D flowers: Peony, Calla Lily, Rose, Strawberry blossom, hellebore, anemone, scabiosa, daisies, wild mini flowers, leaves, raspberries and strawberries.
One per student.
1 for all the class
6 for all the class ( I have these)
5 each for all the students. Microwave safe.
200g for all the class
200g for all the class
Level: Intermediate Techniques: Buttercream demonstration. Filling, stacking and covering a cake using buttercream. Marble Buttercream. Wafer Paper Decorations. Edible Crystals. Gold details.
10 grams for all the class
I have these.
4 small por for all the class
4 pieces for all the class
300g per student
1kg per student
1 big pot for all the class
1 recipe per student at room temperature. Plus 5 spare recipes.
1 and 1/2 recipe per student at room temperature.
5 cups by student
1 recipe per student at room temperature. Plus 2 spare recipes.
2 recipes per student at room temperature. Plus 2 spare recipes.
1 and a half recipe per student at room temperature. Plus 2 spare recipes.
Level: Intermediate Techniques: Covering a dummy cake with white chocolate buttercream.Introduction to Buttercream Flowers: Peonies and delicate details.Painting on Cakes: How to create seamless designs and transfer your sketch onto the cake surface.Hand-Painting Techniques: Building layers, texture, and depth.Final Touches: Refining details for a polished finish.
Level: IntermediateIntroduction to Buttercream Flowers: Daisies and delicate details.Painting on Cakes: How to create seamless designs and transfer your sketch onto the cake surface.Hand-Painting Techniques: Building layers, texture, and depth.Final Touches: Refining details for a polished finish, 3D strawberries.
Level: Intermediate Techniques: Covering a dummy cake with white chocolate buttercream.Introduction to Buttercream Flowers: Butterfly Ranunculus and delicate details.Painting on Cakes: How to create seamless designs and transfer your sketch onto the cake surface.Hand-Painting Techniques: Building layers, texture, and depth.Final Touches: Refining details for a polished finish.
2 sheets per studen
Quantity: 1 for 2 person
Quantity: 2 for all the class
Quantity per student: 1
1 small pot for all the class
6 per student / Different colors
Quantity per student: 1
1 piece per student
1 sheet per student
2 sizes: 2.5 inch and 1.5 inch. / One each for all the class ( I have these)
2 pots for all the class
1 small roll for all the class