Santa Surprise Red Velvet Cake

This cute Santa Cake comes with a surprise inside and we promise that it will be a showstopping centrepiece for your Christmas dinner celebration. This cake is made up of 3 layers of moist Red Velvet cake and 1 layer of Black Velvet cake. In this class, we will be teaching you the technique on how to achieve the santa belt effect upon slicing the cake. The cake is also filled and enveloped with a delicious Cream Cheese Swiss Meringue Buttercream. Students will get to work with some gumpaste elements and buttercream to create the features of Santa himself. Lastly a Santa hat topper will be provided to complete the final look! Come join us for this exciting class this Christmas!

About the Course

By attending this course, you will learn the following:

  • How to prepare 3 layers of moist red velvet cake
  • Technique to achieve the santa belt surprise
  • How to prepare a Cream Cheese Swiss Meringue Buttercream
  • How to assemble and frost a cake
  • How to roll out gumpaste and cut out the shape of Santa's face and nose
  • How to pipe Santa's beard and eyes using buttercream

*Santa hat topper will be provided
*Red velvet layers will be baked by students. One Black velvet layer will be pre-made and provided
*Buttercream for decoration of beard and eyes will be pre-made and provided
*Gumpaste will be pre-coloured

Details:

  • Duration: 4 Hours
  • Type: Full Hands-on
  • Recommended age: 16 Years Old and Above
  • Equipment, ingredients and packaging will all be provided

*Students will work in PAIRS to bake the cake layers but will frost and decorate their own 6" 4 Layer Santa Surprise Cake INDIVIDUALLY

$178.00

Santa Surprise Red Velvet Cake 2

Justin Hee (Head Instructor)NoviceCake BakingParagon (Orchard)
15 Dec 2018 (Sat)
2.30 pm - 6.30 pm
Fully Booked
$138.00

Santa Surprise Red Velvet Cake 3

Rebecca YeoNoviceCake BakingUpper Thomson
21 Dec 2018 (Fri)
9.30 am - 1.30 pm
Fully Booked
$158.00

Santa Surprise Red Velvet Cake 4

Rebecca YeoNoviceCake BakingUpper Thomson
25 Dec 2018 (Tue)
9.30 am - 1.30 pm
Fully Booked