Christmas Hot Chocolate Mug Cake Class

This class is designed as a person to person class using the same fundamentals as an online class where the student provides the materials, thus making the class cheaper as only tuition and overheads are costed. You are welcome to make this design as a fruit cake but will need to attend the marzipan covering class prior. A full list of requirement are given in the what to bring section of this course. Please note we can provide these at competitive prices if ordered on booking.

You will learn the following using your own sponge base

• Cut, divide, fill
• Crumb base and final preparation with butter cream
• Ice your round cake to a smooth straight edged professional finish
• Complete the Christmas Hot chocolate Mug Cake
• Complete decorating your cake with a whipped cream, gingerbread man and Marshmellow finish

This beautiful cake is an ideal small modern Xmas design

Location

This course is held in our new teaching facility The Studio. Car parking is available very nearby. We are situated within yards of the local bus station and taxi rank, with only a five-minute walk to Atherstone train station (with an hourly service seven-days-a-week to most locations including London and Crewe). Based in the heart of the Midlands Atherstone is on the main A5 national route and close to the M42 motorway, allowing easy access to Birmingham Airport. The Studio offers an informal relaxed atmosphere and as we only cater for small numbers, it ensures you will get a very close and personal teaching experience. Places are limited so book today to avoid disappointment! Don’t delay and miss out on this wonderful opportunity to attend a class with an award-winning college (Winner of best college two-years consecutively at Cake International). At our school of excellence, we focus on providing quality run courses taught by our head of school, Lynda Gilbey, experienced and highly qualified tutor, approved by Knightsbridge PME and a Senior Salon Culinaire, Lead NISE and Judge for Cake International. At the CakeArt Studio you can be sure of an excellent service in a professional environment. Our class only caters for a maximum of eight students, ensuring you get individual attention in intimate friendly surroundings.

Included

We provide the use of all professional equipment  and some misc materials to complete this design with expert professional and qualified tuition

Requirements

• A 4″ by 5″ deep Round sponge cake, or * same size marzipanned fruit cake,
• 4″ round cake drum
• 10″ round Cake drum and box
• 8oz buttercream
• Jam
• 1 kg Red extra Sugarpaste
• 500g White Extra Sugarpaste
• 250g white sugarpaste
• typo pwder
• edible glue
• green, Pink and chocolate food colouring
• teaspoon of hot chocolate powder
• 1 metre of 15mm ribbon
• tube of black and white writing icing

We ask that you bring sterilising wipes or anti bacterial spray and kitchen roll to use on your work station throughout your time with us