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KOREAN BUTTER CREAM FLOWERS

Taught by: LUCIA IM

Class Description: 
- Introduction to Korean buttercream flower cake
- Buttercream introduction (characteristics, recipe)
- Basic Color study
- Flower tools introduction
- Flower piping techniques: 5 types of flowers (Rose, Mini rose, Peony, Hydrangea, Snowberry + flower buds and leaves)
- Basic cake icing
- Flower assembling on cake (crescent design)

Supplies Needed:

Small silicone spatula, small acrylic panel or plate for buttercream flowers, small offset spatula (5.5”), small flat spatula (5.5”-6”), round Styrofoam cake dummy 6”x4” (covered in a layer of icing), 7” cake board, 7” cake box, flower nail #7, flower scissors

Earlier Event: October 13
HOW TO DESIGN WITH SUGAR FLOWERS
Later Event: October 13
SCULPTED JACK-O'-LANTERN CAKE