Naked Cake Workshop

Naked cakes, baby! They are all the rage, along with there counterpart the semi naked cake.

So how exactly are these cakes stacked and filled? Christina Blaby from @BoutiqueCakeArt will not only guide you through these basics, she will also discuss what types of fillings and flavour profiles can be mixed and matched with this design. All things flowers will be discussed as well, as she shows you not only how to wire and tape flowers safely, but what flowers can and can’t be used on cakes.

*TOP SECRET recipe sharing will take place exclusively in this class. Need a super moist gluten free chocolate cake in your back pocket? Then this is the class for you.

(The recipe shared in the class is both flour and almond flour free. Yes, you heard correctly!? Just the good stuff, folks. Although the recipe we share is gluten free the premises in which we decorate does contain allergens such as; gluten, dairy, egg and nuts.)

What you will learn:

• Leveling and filling a double barrel cake: 6inch round height 6inches
• Securing your cake to the board (No more stressful deliveries wondering if your cake has slide off the board)
• Talking all things gluten free- (recipe supplied)
• Flavour pairing- (We provide a list of our favourite flavour combos)
• Wiring, taping and arranging flowers (What flowers to use and those to avoid)

Included:

• Chocolate Brownie Cake Recipe- Gluten Free
• Raspberry Buttercream Recipe- Gluten free
• Chocolate Ganache Drip Recipe- Gluten Free
• Light snacks and drinks
• Supply list- (Where do we get our cake goodies from?)
• The fully decorate cake you made in the class- 6inch round height 6inches

PLEASE NOTE THIS IS A HANDS ON, IN-PERSON CLASS ONLY (NOT ONLINE). WE ARE LOCATED AT- 23/46 GRAINGERS ROAD, WEST FOOTSCRAY, MELBOURNE, VICTORIA

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.