NEW Buttercream and Tiered Cake Course Bundle
Both the NEW Buttercream Foundations and NEW Tiered Cake Tutorial combined at a discounted price!
Enroll in CourseWe're SO excited to be welcoming you back into the Copper Fork Cakes studio for our BRAND NEW cake tutorial updates!
These course were originally released in 2019, covering every aspect of our buttercream cake methods. In the time since then, we have continued to learn and evolve in our craft, and felt it was important to bring our current and future students along on this journey. We have re-filmed every portion of our buttercream process, resulting in longer, more in-depth, documentary style tutorials. The updates also feature a focus on cake production and productivity from a business perspective, which is aimed at helping those of you who are busy making a career out of cake!
We can't wait to share this brand new cakie goodness with you!
This bundle Combines BOTH the NEW Buttercream Foundations AND the NEW Tiered Cake Tutorial at a 15% discount!
OVER 2 hours and 45 mins of video material
The video portion of The Buttercream Foundations course will cover...
- Our complete Swiss Meringue Buttercream recipe
- Ultra-white external buttercream without whiteners
- Bulk batching buttercream at the liquid meringue stage, and other ways to increase cake productivity
- Manipulating buttercream ratios for various applications
- The various buttercream consistencies: How to achieve them and when to use them
- How to stabilise buttercream for warm weather
- How to torte cakes
- What kinds of cakes you should be baking for tall and tiered cakes (does not include cake recipes)
- How to layer and fill cakes for a straight and tall build
- Crumb coating
- How to achieve a smooth finish, bubble free buttercream finish on the outside of a cake
- How to get super sharp buttercream edges
- How to achieve a smooth semi naked finish, including my game changing secret to a crumb-free semi naked!
The video portion of the NEW Tiered Cake Tutorial will cover...
- Start to finish demonstration of building a three tier buttercream cake including...
- Tiered cake board prep, including our centre doweling method
- Preparing cake layers for tiered cakes
- Discussion on the best kinds off cake recipes to be using for tiered cake (recipes not included)
- Building and crumb coating tiers
- How to determine the quantity and ideal placement of internal dowels for optimum structural support
- The Copper Fork Cakes unique method for neatly and easily stacking buttercream tiers
- Sealing the join between tiers without internal boards showing (no need for ribbon here!)
- Discussion on floral sourcing options
- How to safely prepare cake florals
- Tips for creating beautiful fresh floral arrangements on cakes
But we haven't stopped there!
Arguably the most valuable part of this tutorial is the written material provided at the end! I have included a fourteen page tiered cake handbook and a sixteen page buttercream handbook that covers everything I could think to share with you that I didn't have time to include in the video portion!
Some of the topics covered in these handbooks include:
- Recommendations for internal dowel quantities and my favourite tier size combinations
- How to stack tiers with an uneven/rough edge
- Tips on freezing, storing, and using cake layers
- How to minimise condensation on buttercream cakes
- Storage suggestions and timeframes for cake layers, liquid meringue mix and buttercream
- Returning cold buttercream to a workable consistency
- Using fondant details on buttercream cakes
- What florals you can and cant use on cakes
- How to prepare florals so that they last longer on cakes before wilting
- When you should stack tiered cakes before delivery and when to stack on site
- Everything I include in my car delivery kit
- Fourteen game-changing tips to make cake deliveries much less stressful
- The various kinds of buttercream cracks: why they happen, how to prevent them, and how to fix them
- Exactly how much buttercream I use in each of my tier sizes both internally and externally
- Methods for how to determine exactly how much buttercream YOU are using and need to make each week
- Making a baking/cake schedule that works for you, as well as my personal weekly schedule
- Some helpful cake related clauses to include in your terms and conditions
- Methods for determining the number of servings in your cakes as well as my cake serving estimations
- Where I purchase my tools and materials
- BONUS: My brown sugar cinnamon buttercream recipe
... and so much more!
Your Instructor
At the age of 21, Eliza left behind a university degree to turn her lifelong passion for baking into a small business.In January of 2017, Copper Fork Cakes came to fruition in her parents kitchen on Sydney's Northern Beaches. With a growing Instagram and a determination to develop her cake skills, Eliza quickly established and grew her reputation as a buttercream wedding cake designer in her area. By 2019, Copper Fork Cakes grew out of the home kitchen and into a cake studio, allowing her the space to dream up CFC's next big adventure! In July of that year, Eliza released her first online cake tutorials, in which she demonstrates and shares the entirety of her unique buttercream process. In 2020 Eliza created the first ever #archcake and added this fast growing cake trend to her online cakes classes Today, while also navigating the challenges of a post-pandemic events industry, Eliza is continuing to make and sell cake tutorials, host classes, speak at industry events and of course, make buttercream wedding cakes.
Courses Included with Purchase
