Summary How to Decorate Cakes with Steven Carter Bailey

    £220.00

  • Fri 2 Nov 2018   10.00 - 16.00
    LIMITED AVAILABILITY - BOOK NOW
  • Thu 31 Jan 2019   10.00 - 16.00
    PLACES AVAILABLE - BOOK NOW

Keen bakers who want to add a little more flair to their presentation will be able to pick up a host of decoration tips from Great British Bake Off finalist Steven Carter Bailey. 

Anyone who watched last year's Bake Off will have been wow-ed by Steven's ability to create the most stunning illusion cakes and original designs. His efforts were often rewarded with the coveted 'Hollywood Handshake'.

In his Leiths class, you will start by putting together a basic sponge, along with honeycomb and a vanilla bean pod Swiss meringue buttercream. As your creations cool, Steven will show you how to construct a chequerboard cake and decorate it in three different styles.

You’ll then put your new skills to the test by decorating your own cake to take home using one of the three techniques, with additional coaching and advice from Steven as you go.

The exact details for Steven's November class will be released closer to the time.

Typical recipes/skills covered in the past include:

  • Chocolate Frangelico sponge with vanilla bean pod Swiss meringue buttercream filling
  • Multi-toned streaking decoration
  • Chocolate drip cake with honeycomb crunch
  • Ombré ruffle cake decoration 

Please note, recipes and ingredients may change.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided). 

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs,  their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info How to Decorate Cakes with Steven Carter Bailey

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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