Virtual Layer Cakes & Contemporary Buttercream Designs

You will learn how to bake classic layer cakes and how to fill and stack the layers to create beautiful, delicious cakes. You will also learn basic and modern piping and decorating techniques including Rosettes, Texturing, Chocolate Drip Designs; as well as ombre coloring techniques. In this class you will make a different 6” decorated layer cake each class session.

This class happens in three sessions over three weeks. Please see the calendar below for schedule details. Total in-class instruction is 9 hours.

First Session

1. We will bake a white layer cake with chocolate buttercream filling.
2. We’ll talk about different options for filling layer cakes, as well as how to stack them.
3. We will make a classic Swiss buttercream and start talking about different modern buttercream designs.
4. We will cover texturing and start basic piping techniques in this session.

Second Session

1. We will bake a chocolate layer cake with Oreo buttercream filling.
2. You will learn more detailed piping designs, and how to do ombre color techniques.
3. We will finish this cake with a chocolate ganache drip design.

Third Session

1. We will finish this class with a classic red velvet cake with cream cheese filling.
2. You will learn how to do Rosette cakes and we will talk about variations, like how to make unicorn cakes and other similar designs.
3. We’ll talk about how to incorporate the decorating techniques learned over the three sessions and what styles are popular to mix and match to create beautiful layer cakes.

Materials Needed to Participate Fully:

Please make sure your ingredients are ready and measured out prior to the beginning of class

Session 1

White Sponge Cake:

• 1 Large (68g) Eggs
• 3 Large (88g) Egg Whites
• ½ Cup (124g) Milk
• 2½ Tsp. (10.5g) Vanilla Extract or Vanilla Bean Paste
• 2 Cups (274g) Cake Flour
• 1¼ Cup (260g) Sugar
• 2¼ Tsp. (10g) Baking Powder
• 1 Tsp. (6.5g) Salt
• 11 Tbsp. (157g) Unsalted Butter (softened)

Buttercream:

• 6 Sticks (680g) Unsalted Butter (softened)
• 1.5 Cup (333g) Sugar
• ½ Tsp. (2.25g) Salt
• 8 Large (247g) Egg Whites
• *¼ Cup (61g) Heavy Cream
• *1/3 Cup (63g) Dark Chocolate
• *1 Tbsp. (11g) Milk Chocolate
• **For the filling**
• Simple Syrup:
• 1 Cup (200g) Sugar
• 1 Cup (240g) Water

Session 2

Chocolate Sponge Cake:

• 3 Large (168g) Eggs
• 2/3 Cup (134g) Milk
• 2 Tbsp. (41g) Dark Corn Syrup
• 1½ Tsp. (7.5g) Vanilla Extract or Vanilla Bean Paste
• 1¼ Cup (168g) Cake Flour
• 1¼ Cup (252g) Sugar
• ½ Cup (56g) Cocoa Powder
• ½ Tsp. (3.5g) Baking Powder
• ½ Tsp. (3.5g) Baking Soda
• ¼ Tsp. (1.75g) Salt
• 12 Tbsp. (168g) Unsalted Butter (softened)

Buttercream:

• 6 Sticks (680g) Unsalted Butter (softened)
• 1.5 Cup (333g) Sugar
• ½ Tsp. (2.25g) Salt
• 8 Large (247g) Egg Whites
• *1 Package (8oz.) Cream Cheese (softened)
• *1 Cup (120g) Oreo Crumbs 

**For the filling**

Chocolate Drip:

• ½ Cup (88g) Chocolate
• *If using white chocolate, use 1 Cup (175g)
• 1/3 Cup (77g) Heavy Cream

Session 3

Red Velvet Cake:

• 4 Tsp. (10g) Cocoa Powder
• 2 Tbsp. (27g) Hot Water
• 1 ½ Cups (200g) Cake Flour
• ½ Tsp. (3g) Salt
• ½ Tsp. (3.5g) Baking Soda
• ¾ Cup (150g) Vegetable or Canola Oil
• ¾ Cup (155g) Sugar
• ½ Cup (110g) Buttermilk
• 1 Large (55g) Egg
• ½ Tbsp. (9g) Red Food Color
• 1 Tsp. (4.5g) Vanilla Extract or Vanilla Bean Paste
• 1 Tsp. (4.5g) White Vinegar

Cream Cheese Filling:

• 1 Stick (113g) Unsalted Butter (softened)
• 1 Package (8oz) Cream Cheese (softened)
• 2 Cups Powdered Sugar
• 1.5 Tsp Vanilla Extract or Vanilla Paste

Buttercream:

• 6 Sticks (680g) Unsalted Butter (softened)
• 1.5 Cup (333g) Sugar
• ½ Tsp. (2.25g) Salt
• 8 Large (247g) Egg Whites

Tools:

 Stand mixer is recommended, a hand mixer will work if you do not have one

 Probe thermometer

 Large and small whisks

 (2) 6” cake pans

 Silicone spatulas

 Bow knife or offset spatula

 Hard plastic or metal scraper

 Large piping bags

 Medium or large star tip  

 Turntable or lazy susan 

 (3) 8” or larger cake boards or drums. One per class.

 Pastry brush

 Serrated knife or cake leveler

 Parchment paper

 Small sauce pot

 Medium sauce pot

 Medium or large metal bowl that can fit over a medium sauce pot (for double boiler)

o A standard kitchenaid stand mixer metal bowl will work just fine

Optional for decorating:

 Food color

 Sprinkles or edible pearls

 Mini Oreo cookies

 Piping tips for practicing piping

About the Instructor:

Chef Kellyann has worked in restaurants and bakeries since she was 16; both front and back of house. After graduating from DePaul University with a Bachelor’s Degree in Hospitality and Restaurant Management, she went on to study pastries and cake decorating at The French Pastry School in Chicago. She currently works as a full-time Cake Decorator in Chicago.

Virtual Class FAQ

What will be included in my Virtual Class package?

One ticket includes an access link to your live, online class. The class will be delivered via web conferencing software and feature a live, professional instructor who will walk you through a lesson as described above. You will have the opportunity to ask questions as well as participate from home.

How many people is my purchase good for?

Each ticket is good for one "device" (i.e. one computer, phone, tablet, etc. you'll be logging in from). This ensures we don't get more people in the class than the instructor can handle. Though we understand some people live together and will be working/learning together, the intent is that each class still allows for the same attention to attendees as if students purchased separately. Please be respectful of this!

Will I need anything from home to use in the class?

You will need a reliable Internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you're able to set up your device and connection. Additionally, if the class is more than just a lecture you will likely want any materials listed in the course description as "Materials Needed to Participate Fully", though you're welcome to purchase a seat and sit in and just watch.

Am I able to ask questions or interact with the class?

Yes, you'll both be able to ask questions using the chat function in the video hosting software as well as at certain intervals during the class via voice/audio. If the class winds up being on the smaller side, more spontaneous interaction/questions will be encouraged.


Do I have to show my video or speak during class?

While we recommend you do show your video and speak when encouraged to by the instructor, video and audio participation are never mandatory. We find classes have more fun experiences when people are engaging with one another, but understand not everyone will want to do so and that's ok!