Date: Saturday, 18th of April, 2026

Location: Letchworth Garden City (exact location will be sent after booking)

Level: Intermediate (or Ambitious Beginner)

Duration: 5.5 Hours

Course Description

Transform a simple sponge into a professional-grade centrepiece. In this hands-on workshop, you’ll master the art of the razor-sharp buttercream stripe, a technique that often intimidates decorators but is surprisingly achievable with the right logic. Beyond the base, we will dive into the world of edible sugar work and geometric chocolate moulds to create a high-fashion, "boutique" aesthetic.

What You’ll Learn: 

1. The Foundation: Structural Integrity

• The Tall Barrel Build: How to stack tall cakes and use internal doweling so your creation doesn't lean or collapse.

• The "Crumb Coat" Secret: Achieving an ultra-stable base to prevent cake crumbs from ruining your white stripes.

2. Precision Stripes & Gold Detail

• Using the Stripe Scraper: Mastering the "two-step" icing process. You’ll learn how to pipe, chill, and fill to get clean lines without color bleeding.

• Metallic Accents: The "splatter" technique using edible gold luster dust for that effortless, organic luxe finish.

3. Advanced Garnishes (The "Wow" Factor)

• Wafer Paper Sails: How to create those translucent, glass-like toppers.

• Geometric Chocolate Popsicles: Tempering chocolate and using silicone moulds and cake to create 3D textures.

• The Gourmet Drip: Learning the perfect temperature for a thick, controlled ganache drip that stops exactly where you want it.

4. Assembly & Artistry

• Gravity-Defying Placement: How to secure heavy chocolate pops and delicate sugar sails using "edible glue" (chocolate or thick icing).

• The Rule of Thirds: A mini-lesson on cake composition, where to place decorations so the cake looks balanced from every angle.