Two days of instruction of how to decorate your own Christmas cake.
Learn to create stunning desserts with Shona Sutherland.
Techniques included are: Mousses, joconde and sable bases, choux with craqueline, gianduja, fruit inserts, compotes and you will learn some professional decoration techniques with chocolate and caramel/tuile.
Finally you will focus on glazing finishes and chocolate velvet effect spraying.
Not only do you get to take home a variety of the stunning creations, you'll have the recipes, new skills and confidence to tackle them in the future.
Please note that although you don't need prior experience of the particular skills, general kitchen know how is required for this intensive and busy course.
Recipes will include use of allergens: SOY, MILK, NUTS, EGGS, GLUTEN/WHEAT - and perhaps PEANUTS, SULPHITES AND SESAME. AZO colours and small amounts of alcohol will be used in some recipes.
White card boxes will be provided but you are encouraged to bring something more substantial, eg, several Tupperware boxes.