Essential Buttercream Piping Techniques Workshop

On Saturday, I attended a wonderful 3-hour Essential Buttercream Piping Techniques workshop in Waalre, a suburb of Eindhoven.   It might sound far but it was about 1/2 hour from Den Bosch – so no biggie.   Lucky for me it was given in English.  Last year I took a Royal Icing course in Dutch, which was fine and I followed along perfectly, but when it’s given in your mother tongue, it’s just that much easier.

I found the course being advertised on an Expat Facebook group I belong to a few months back and after reading the description and seeing it was on a Saturday morning, I knew it would be perfect for what I wanted.  The course was €65 for 3 hours.

In this class you will learn to decorate cupcakes beautifully using buttercream and a variety of piping nozzles. You will create a classic swirl, rosettes, dots and frills.  This class is the perfect start to cake decorating.

During the class you will learn:

  • About the different types of buttercream
  • How to pipe using various piping nozzles
  • Techniques using essential Wilton 1M and 2D nozzles
  • How to pipe a rosette
  • How to pipe a classic swirl
  • How to achieve a 2-tone effect.

You will take away a set of 6 decorated buttercream cupcakes, 2 wilton piping nozzles and piping bags. You will leave with the confidence to decorate your own cupcakes at home.

I already new about the traditional American style buttercream as that is what we grew up eating and making.   But Italian Buttercream and Swiss Meringue Buttercream were new to me – in that I’ve never made them but I watch Preppy Kitchen making them so I knew how they were made.   He is a very talented baker by the way is funny so if you are looking for a new one to watch, John is your man.  We didn’t actually MAKE the icing but worked with it and got to enjoy it during our coffee break.

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There were six of us in total and we each had practice trays and our own supplies where we learned how to use the different tips.  We were given step-by–step instructions on how to do a classic swirl, rosette & how to create a 2-tone effect and so much more.   She even gave tips to each of us on how we could improve though out the course.  After each newly learned technique, we self practiced a bit until we were confident to do our real cupcakes.

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We all had individual work areas set up where we had space to practice the techniques we were learning … then when we were confident enough, we were able to do the real deal on our cupcakes.

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foto cedit: KMCakes

The six cupcakes which we decorated and took home were made using Swiss Meringue.  My kids were not the biggest fans of the taste but I’m sure it was only that they are not used it it and never had it.  They only ever had American Buttercream.   It’s the same with fondant – not fans.  It might grow on them – we’ll see… as I’ll make Swiss Meringue buttercream next time.  They tasted yummy to me.  But I normally don’t eat my own treats so I shared one with my SIL and will share the rest too….  They are just too pretty to eat.

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We even left  with a goody bag containing some piping bags, two tips, a recipe card and a yummy home-made cookie.

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Co-incidentally it is my son’s 12th birthday Monday and I’m making cupcakes for his traktatie at school.  Originally I was going to do Royal Icing cookies as that is my passion but as I did them for Sint and Kert Dinner, he wanted something different so we are doing cupcakes.

 

So perfect timing to use some of my new piping skills.   Here are the final cupcakes I whipped up last night quickly after hosting a family birthday party for my son at our house yesterday later afternoon with 6 kids & 6 adults.   Today during lunch when my kids came home for lunch, my daughter told me that a girl in S’s class said to her “tell your mom, she makes the best desserts”.

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I’ve already recommend the workshops to my friends on Facebook, but the host, Kate, from KM Cakes  is so personable and professional.  The whole experience was just so lovely – it was really a great time.  I’ll definitely keep and eye out for future workshops.  She really knows what she is doing, is very clear at explaining – HIGLY recommend!  Her work is amazing  – just have a look at her site.  If you need a cake for an event like a birthday, party or even a wedding cake or just love treats – she has a cake club too – check out her site  and see her gallery for yourself.   Trust me, you won’t be disappointed!

Let me know if you’ve tried Swiss or Italian buttercream varieties before? Any tips? I know they are tricky to make and have a lot of steps, but I’m up for the challenge.  What about another interesting cooking/baking course in the Netherlands? I took a sushi making course and Korean kimchi making course, so I’m always up for learning how to make new dishes.

*NOTE:  This is not a sponsored post – all opinions are my own and I received no compensation.  It is simply me, sharing my experiences about this workshop. 

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