Floral Mocha Log Cake

$38.00

GST incl.

 

Floral Mocha Log Cake

This Christmas, spruce up a classic log cake with edible blooms! 

In this flora-scent online class, roll with us to create a perfect Mocha log cake and learn how to easily frost a log cake with Ganache. Better yet, brush up and blossom your piping skills! Explore a multitude of ways to uitilise petal and leaf tips to create Poinsettias, Carnations, Pine Cones, Pines and leaves - a sure flower way to impress!

Pine for the holidays no more and kick start your Christmas preparations once and floral!

Learning Outcomes:

How to:

  • Make a Mocha Log Cake
  • Make Dark Chocolate Ganache
  • Make Swiss Meringue Buttercream
  • Colour correct Buttercream
  • Roll a swiss roll
  • Frost a Log Cake
  • Pipe Carnations
  • Pipe Poinsettias (red Christmas flowers)
  • Pipe flat-lying Pine Cones
  • Pipe leaves

By attending this course, you will learn how to make a Floral Mocha Log Cake from scratch.

Class Duration: 2.5 hours
Class Type: Online class via Zoom


Materials & Equipment Required:

Basic Equipment
Measuring Spoons
Mixing Bowl with Whisk attachment
Oven
Piping bags x10
Spatula
Weighing Scale

Chocolate Ganache
#21 Star piping tip x1
Small Pot

Mocha Sponge
11x11” Baking Tray x1
Angle Palette Knife
Big/Medium Bowl x1
Hand Whisk
Parchment Paper
Sieve
Small Pot

Buttercream
Double Boiler

Assembly
#1 Round piping tip x1
#3 Round piping tip x3
#103 Petal piping tip x 2
#352 Small Leaf piping tip x1
#366 Big Leaf piping tip x1
10” Cake Board
Angle Palette Knife
Bench Scraper
Flower Piping Nail (Redman #2029)
Fork
Parchment Paper, 30x40cm x2
Turntable (optional)

The full ingredient list and workbook will be sent via email once the class booking is confirmed.

Please read our Terms and Conditions before you proceed to register for the class.

About Claire Lim

Claire's "give it your all" attitude has made her into the passionate baker she is today. Her love for pastries started as a child, which eventually led her to pursue her dreams in culinary school at 18.
With all her experience gained from fine dining, hotels, and artisanal bread production, Claire is now eager to share her knowledge with students.

As an instructor, Claire makes learning fun and approachable. She takes pride in making students feel at home - no matter how new you are in the kitchen. All effort is praiseworthy as long as you try!