BASIC SWISS MERINGUE BUTTERCREAM

Learn how to make Gigi’s ultra-creamy & silk smooth SWISS MERINGUE BUTTERCREAM.

No bubbles, super stable, and very easy to work with.

This course we will cover:

- Levelling and trimming cake layers

- How to make Swiss meringue buttercream (FULL RECIPE)

- Assembling and icing a one-tier cake

- Achieving sharp edges on a semi-naked cake finish

- Extra of how to “treat” flowers before decorating a cake

- Extra details about buttercream

- Extra Buttercream Flavours RECIPES

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Course Content (100% digital)

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Giovana Falanga - by GIGI
1 Hotmarter Year

Behind the scene of the art of baking is Gigi Falanga, accomplished pastry chef & cake decorator that built her career by top Australians pastry chefs as well as awards winning venues.

Her cake design skills were also honed on respected patisserie schools around the country and overseas combined with her family passion for flowers, architecture & art.

Gigi decided to set up her own studio due to her intention to create edible arts using great quality ingredients.

Her goal has been to develop artistic and unique sweets but always thinking about the flavor.

Now she is sharing her secrets with you...

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