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Recipes & Prep Lists - PRIVATE

Lambeth Buttercream Fundamentals - Virtual

Lambeth Buttercream Fundamentals - Virtual


Please have your 3 cake layers made and cooled before the class. Vanilla Swiss Meringue Buttercream will be made during the class. Please have all ingredients measured out and ready before class.

Thank you for choosing to take a class with Le Dolci! We’re looking forward to meeting you and making delicious treats together! In the meantime, please look at our equipment and ingredient lists to see how you need to prepare for your class.

For this class, you will need the following equipment:

For  Vanilla Cake made before virtual class 

  • A rubber spatula
  • A digital kitchen scale or measuring cups and teaspoons
  • 2 medium size mixing bowls
  • A KitchenAid stand mixer (optional, can be mixed by hand)
  • A whisk
  • 3 x 6inch cake pans, or 2 x 6inch tall pans (4’’ tall)
  • Parchment 

For Swiss Meringue Vanilla buttercream made before virtual class

  • A rubber spatula
  • A digital kitchen scale or measuring cups and teaspoons
  • A KitchenAid stand mixer or hand held blender (this meringue CANNOT be mixed by hand)
  • A medium size metal bowl (for double boiler)
  • A medium size pot

For Decorating 

  • An offset spatula or flat metal spatula/ medium to large size
  • A cake turntable or lazy Susan (optional but strongly recommend)
  • A cake board 8-inch
  • A bench scraper or flat cake scraper
  •  Gel colour of your choosing (can be purchased from Bulk Barn, local cake supply store or online)
  • 1-2 piping bags
  • Wilton tip number 32, 18, 6 104, 102 
  • 1-2 couplers 
  • Small- medium size bowls for mixing buttercream colour
  • A Rubber spatula
  • 2-3 utensil spoons
  • Sprinkles of your choosing (optional) 

Please use picture above as a reference to the piping tips needed. 

Come along to our brand new Virtual Buttercream Masterclass

This class is designed for those who have a passion for baking and cake decorating, ages 16 and up. You will learn to create the most delicious swiss meringue buttercream and a beautiful lambeth style cake using a wide variety of piping techniques, all in just a couple of hours! Wow!

If in doubt about your suitability for this class, please call us to discuss before you book a place

This is a 3 hour class 

Before virtual class you will pre-bake the cakes. This needs to be done at least 1 day before class to ensure cakes are cooled and set. A chilled cake is always best! 

Making buttercream, cake decorating and white chocolate accents will be made during class.  

Your class will be taught by one of our fabulous teachers and share their love for cake!

Please use our hashtag #ledolci when posting your class creations on social media so we see your wonderful creations.

In this class, you will learn:

– How to cut and layer your cake

– The method of how to make Vanilla Swiss Meringue Buttercream

– How to prepare your cakes for decorating

- How to fill and use a piping bag and learn how to pipe a range of different styles 

– How to use essential cake decorating equipment to achieve smooth straight sides on your cake

– How to colour buttercream 

– How to use edible flourishes and sprinkles to decorate and finish your cake

 

At the end of class you will have:

– A 6 inch round Lambeth cake that you will have applied a variety of piping techniques to as well as white chocolate accents

– New understanding of swiss meringue buttercream 

– New skills in decorating using very trendy techniques and designs

– An understanding of layering cakes

- An understanding on how to replicate future piping styles on any cake design

- An understanding of colour mixing 

- A ‘How to’ guide that includes recipes that are yours to keep for your future baking projects 

The pictures are for display and inspirational purposes only. Your teacher will talk you through design elements in any picture shown, but for efficient running of this class, you will be guided by her in terms of design

 

Yield: 3 x 6 inch deep circular cake pans or 2 x 8 inch circular pans

Vanilla Cake Recipe

Ingredients:

  • 320g or 2 ½  cups of all-purpose flour
  •  4 tsp of baking powder
  •  ½ tsp of salt
  • 4 Eggs room temperature
  • 240ml or 1 cup of oil
  • 300g or 1 ½  cup of granulated sugar
  • 3 tsp of vanilla extract
  • 300ml or 1 ⅓  cup of milk at room temperature

Instructions:

  1. Using the cake pan, trace the bottom onto parchment. Cut 2 parchment circles. Place circles in the pan so that it lines the bottom. Using 1 teaspoon of butter, grease the sides of the pan.
  2. Move the rack into the middle position of the oven. Preheat the oven to 350F.
  3. In a medium mixing bowl, combine the flour, baking powder and salt, mix together with a whisk and set aside.
  4. In a separate mixing bowl, mix together the oil and sugar until it is well combined.
  5. Whisk in the eggs one at a time, beating well after each addition. Stir in the vanilla.
  6. Alternate adding the dry ingredients and milk, folding together with a spatula between each addition. Mix the batter until combined. Be careful not to over mix, which will lead to a tough dense cake.
  7. Bake the cake for approximately 20-25 minutes.  Each oven at home is different. Use your oven light to check in on the cake, instead of opening and closing your over door.  
  8. Cakes are done when you test your cake with a toothpick in the center and it comes out clean. Let the cakes cool on the counter in their pans. Once fully cool, you can remove them from the cake pans, wrap in plastic wrap and store in the freezer. Do not stack soft cakes.

 Swiss Meringue Buttercream

  • 2 cups or 400g of granulated sugar
  • 4 Egg whites or 1/2 cup or 120g of Egg whites
  • 2 pounds or 4 cups or 908g of Butter (soft and unsalted)
  • 2 teaspoons of vanilla 
  • Pinch of salt

Instructions:

  1. In a large bowl over a double boiler on medium to high heat, combine egg whites and sugar.
  2. Slowly whisk the mixture together until sugar begins to melt and egg white becomes frothy. Be careful of hot steam from the double boiler. I like to wear oven mitts while mixing.
  3. The mixture is ready when the sugar is dissolved (no gritty sugar). The mixture will also be much more runny from when you started the process of cooking.
  4. Transfer the mixture to a bowl of a stand mixer fitted with a whisk attachment. Starting on medium low, mix until mixture has cooled down.
  5. Once there's no visible steam coming from the mixture, turn the mixer to medium-high speed and continue mixing.
  6. The mixture will triple in volume and will become white, fluffy and glossy. You can now add the butter.
  7. Add softened butter gradually and whip until incorporated, then add the salt and vanilla or the flavours of your choice.
  8. Flavour the buttercream however you like, whip in extract, melted chocolate, fruit purees or even Oreo crumbs, let your creativity shine!!!

Buttercream Troubleshooting 

The number one problem with buttercream is splitting, if this happens try one of the following solutions.

With heat – Warm Buttercream slightly, this can be done by microwaving it of 10 second blasts whisking each time until it comes together.  Alternatively, remove a tablespoon of the mixture, melt it completely in the microwave and add it back to the mixture until it comes together.

With friction – Continue to whip buttercream in a stand mixer, sometimes it can take approximately 10 minutes to come back together.

With butter – Add more room temperature butter, do this 1 tablespoon at a time until the mixture comes back together.