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Tilted-top Butterfly Cake Class

Monday,July 17th, 2017
6:15PM - 8:30PM


Judi shows how to cut a tilted topped cake, than ice it in buttercream so that it looks like fondant with no top border. She will give you a tool to help get a smooth top edge. A lovely butterfly stencil will be used to complete the design. Wilton basic class is helpful for taking this class.

SKU: EA71717

Availability: In stock

$25.00

Details

Details

Teacher: Judi Smith     

If you have any questions, please feel free to contact me: cakejas@cox.net or 402-291-3453

Please arrive 10 minutes prior to class with all supplies to ensure the class starts on time. All registered students receive a 15% discount on all regular priced items for the duration of the class (certain exclusions apply.) Please present your PAID Class registration sheet to use the student discount.

Supplies foR Tilted-top Butterfly Cake Class :  Please bring the following items with you to class along with your ClassPAIDReceipt:

 

  • 1 -2 layer 8” cake, your choice of flavor. (FYI- If you sift the dry cake mix before using, you will get a higher cake). After cooling completely, wrap each layer in plastic wrap and bring to class. Place on cake board to protect from breakage to class.
  • 10” cake board (2-10” boards put together and covered with fancy foil)
  • 1 10” cake board uncovered
  • 1 recipe (about 6 cups) of your favorite buttercream (medium consistency) for piping in white
  • Small amount of clear Karo for thinning to frosting consistency + bowl
  • 2-3 (about ¼ c. each) of your favorite bright butterfly colors in covered bowls, & ¼ c. green for butterfly body
  • Tips #3, 16, 19, 789- cake icer tip
  • 2-3 Decorating bags with couplers-1 large disposable bag without coupler for tip #789
  • Butterfly stencil that will fit top of 8” cake- (4”-6”size) see craft department
  • Sharp knife to cut tier-must be long enough to go through whole 8” cake layer
  • Angled spatula for frosting cake + angled tapered spatula for stenciling
  • Box -10” to take home cake
  • Cornstarch -Optional: white edible glitter
  • Trim and Turn turntable-comes in handy when icing
  • Paper towels
  • Apron
  • Scissors/tape/ waxed paper or parchment paper
  • Ziplock gallon bag
  • Optional: small amount of rolled fondant to make flowers/fondant mat/ fondant rolling pin "

Additional Info

Additional Info

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