Fondant & Ganache… You love it, you loathe it…I get it. Mastering Ganache & Fondant was a long rocky road for me, peppered with many rough attempts, bumpy finishes and cracked edges. But there was something about the possibilities of working with both ganache & fondant that drew me to it repeatedly and over the years, I successfully perfected the art of a flawless ganache & fondant finish to the point that it became one of the things my business was known for. The frills, the ruffles, the flowers & décor can only do so much for our decorating. What REALLY sets a cake apart from looking amateur to professional is having strong foundation skills. And this really is what this online course is about. The complete, comprehensive guide to torting, filling, stacking layers, ganaching and covering in fondant with razor sharp edges.
In this course I show you the quickest and most efficient way of ganaching both round & square cakes smoothly, as well as 2 different methods to achieving sharp edges (why 2? Simply to give you more technique options to achieving stunning results). So if you struggle with achieving a perfect cake finish and are ready to learn the secret to creating professional & “high-end” looking cakes, enrol today and start learning!
Part 1: Torting & Filling Round Cake
Amanda will take you through the Step-by-step process of torting (slicing) & filling your cake with buttercream with a special technique for ensuring structural integrity. Learn industry techniques that professional pastry chefs use to slice a cake into even layers and proportionately fill your cake with consistent layers of delicious filling.
Part 2: Trimming Round Cake
Amanda walks you through the all-important step of trimming your cakes so your cake is palatable, moist and free of any dry bits!
Part 3: Ganaching Round Cake
In this section, you’re learn Amanda’s preferred method of efficiently and swiftly ganaching a cake with a few simple tools & equipment. With this method, round cakes are perfectly round and square cakes remain perfectly square! Smooth sides & sharp ganache edges? Oh yeah!
Part 4: Covering Round Cake in Fondant
Learn how to roll and confidently cover your round cake in fondant with minimal stress. Amanda takes all the guesswork out of the equation and also shares on how to remedy air bubbles & prevent cracks.
Part 5: Sharp Edges for Round Cakes
Not one, but two different techniques to achieving razor sharp fondant edges! This is to give you every possible technique & method you need to achieve the same sleek and gorgeous sharped-edge cake finish as pro cakers. Use one, or both methods to sharpen your fondant edges and take your caking to the next level!
Part 6: Torting & Filling Square Cake
Learn the Step-by-step process of evenly torting & filling a square cake with buttercream.
Part 7: Trimming & Ganaching Square Cake
Does ganaching a square cake worry you? Fear not! Amanda will walk you through a straightforward method to trimming and covering your square cake with smooth sides & crisp edges.
Part 8: Covering Square Cake with Sharp Edges
Learn yet another method for creating sharp edges .. this time, for square cakes! No seams, not panels. Just straight up covering and sharpening for a beautifully smooth finish.
Amanda Lee is a multi-award winning cake decorator and instructor based in Adelaide, Australia. Evolving from a classical French patisserie background, she established Sugar Sugar Cakes as a means of exploring her passion for the arts through cake. Her signature style features avant-garde elements finished with a contemporary edge; best known for her painted cakes, modern wedding cakes & sculpted works. She has had the pleasure of being featured in Cake Masters, Brides of Adelaide Magazine, Cake! Magazine as well as numerous blogs and websites. Empowering cake decorators with contemporary cake skills and business knowledge is the main vision of Sugar Sugar Cakes, and Amanda sees this through by providing weekly Blog posts, live classes, online tutorials, private classes & mentorship to the vast cake community.