Classes and Workshops
SCHOOL HOLIDAY CLASSES ARE HERE! – Belmont location, address supplied on booking.
Monday 23rd April 2018. 10am – 12noon. BUTTERCREAM PIPING $30 pp
Suited to ages 8-13 years BRING A FRIEND FOR FREE – just added!
A little more of a structured class, kids will learn how to make and colour buttercream icing, prepare and fill a piping bag. They’ll understand piping nozzles and how they work, creating unique designs for their cupcakes with simple techniques. If they’d like a challenge, they can also learn how to pipe buttercream flowers!
Each person will take home a box of 6 delicious vanilla bean cupcakes that they’ve decorated. They’ll also learn how to clean up at the end of this messy hands-on class
Email Paula [email protected] to book.
Tuesday 24th April 2018. 1pm – 3.15pm. CHOCOLATE FEATHER CAKE CLASS $50 pp
This is a class for the aspiring little cake decorator in our lives!
Suited to ages 8-13 years. BRING A FRIEND FOR FREE – just added!
In this class kids will re-create a mini single tier version of my 2 tier feather cake. They will learn how to melt, colour and prepare chocolate feathers for adorning their chocolate mud cake.
They’ll also learn how to cut, fill and cover a 6” round cake with buttercream icing which they will take home, fully decorated, to show off their new skills.
Email Paula [email protected] to book. Places are limited and class sizes are kept small.
A little more you should know..
We cannot guarantee 100% allergy friendly at any of these classes.
Paula and Charles and Violet have insurance and a Working with Children permit.
Parents are welcome to stay for the duration of the class, if your child is comfortable, you may leave them at class and have a wander to Belmont forum and coffee shops near by. Each child will be signed in at the start of the class with a contact number provided by parent/guardian and signed out when leaving.
The main door to the venue will be locked while classes are on, please keep Paula’s mobile handy if you’d like to get back in. Paula 0419197709
Your child may be in our photos to advertise future kids classes, I’ll do my best to protect their privacy, but please let me know if you’d prefer no photos of your child on social media.
To book any of the school holiday classes above, please email Paula at [email protected] with your preferred class, child’s name, age and parent contact name and phone number. An invoice for the class will follow.
Bookings for these classes will close on Saturday 21st April to allow sufficient baking and preparation time
Look forward to seeing you there! Paula x
Butter cream flower piping – My favourite ever class to teach! You will surprise yourself at the beautiful cupcakes you will produce in this class. Techniques you learn here are the building blocks to decorating whole cakes and cupcakes with confidence and artistic creativity in buttercream icing.
Oh cheese and whiskers! No classes available right now, please check back later or contact us for a private class.
Our Favourite Vanilla Cupcake Recipe ( Makes 1 dozen )
150g unsalted butter, softened
150g caster sugar
175g self-raising flour
1t vanilla extract or vanilla bean powder
♥ Preheat oven to 170c.
♥ Place 12 patty pans into a muffin tray
♥ Simply place all ingredients in a mixing bowl, starting on the lowest speed, so you don’t cover yourself in flour, then mix on high for 2 minutes until light and creamy, scraping down the sides of the bowl. Divide mixture into cases evenly using two tablespoons or an ice-cream scoop. Bake 17-20 minutes, until slightly domed and firm to touch.
Let them cool before topping with lashings of our favourite ‘ Good ol’ Classic Buttercream’
→ Good Ol’ Classic Buttercream
A classic buttercream icing should have only a few ingredients, and have a taste that takes you right back to your friends party in the local park when you were 8 years old. Sweet and a little grainy with the smell of nostalgia.. This is the recipe you want!
150g salted butter, softened
250g icing sugar
1t vanilla extract
2t hot water
♥ Put the butter and icing sugar in a mixing bowl and beat with the paddle attachment until smooth and creamy. Start of slow, scraping down the sides once or twice. This is where you want to get most of your volume, so beat until pale.
Put the kettle on, make yourself a cuppa – you deserve it!
♥ Add the vanilla extract and the hot water. The hot water gives the icing a lovely mouth feel, and adding the vanilla here now, keeps the taste on point.
This makes enough to generously cover 1 dozen cupcakes. Replace the vanilla extract with the zest and juice of one lemon for the perfect icing for carrot cake..
If you’d like to colour your icing, I’d suggest good quality gel colours. The vibrancy surpasses anything you can find at a grocery store. To make pastel colours, I’d also advise making your icing “white” first. Adding a toothpick point touch of violet gel colouring will hide the pale yellow tinge you get from using real butter. This means that you can make pale blue icing instead of accidentally turning it a lovely shade of green.
With any leftover icing, give these piped buttercream roses a try..
Buttercream Piping Classes in April by Kitchen Warehouse – Enjoy!
Tips for buttercream piping