Coming Soon...

12th March 2017


Are you ready to take your buttercream skills to a professional level? In this course you will learn how to make your own buttercream, torte, fill and frost your cakes at a professional level. Various and modern buttercream techniques will be used in such a way that there will be very little need for the use of fondant. This course is highly recommended for everyone before moving onto Level 2- Fondant.


-Apron, hair net and closed shoes

-M1 Tip

-Off-set Spatula


-6 (four 8” circle and two 6” circle) cakes and 6 cupcakes


Module 1

  1. Introduction

  2. Making buttercream frosting.

  3. Learn how to achieve the perfect consistence for different buttercream techniques that will hold up in our country’s climate.

  4. Learn how to Torte, Fill and Crumb Coat all cakes the right way.

Module 2

  1. Learn how to frost a cake Lee-Ann’s way. A technique that she has mastered and is willing to share! Fool proof for getting smooth buttercream cakes and lump free fondant cakes.

  2. Learn how to tie dye a cake using the buttercream technique which is perfect for any classy event such as weddings and anniversaries.

Module 3

  1. Learn to create the perfect Buttercream Ombre Effect Cake that’s eye catching to any event.

  2. Create the perfect Rosette cake while learning some tips and tricks with confidence.

  3. Learn how to create different boarders using piping tips to complete your cake.

  4. Learn how to properly frost and stack a 2 tier cake


  1. Learn how to make simple yet beautiful fondant flowers to accent your cake for a refreshing look.

  2. Learn how to use different techniques to frost cupcakes.

  3. Demonstration how to frost a square cake.

A certificate of participation will be given to all students after completion of course.

Add on- Cost: $500.00

  1. Learn how to make Italian Meringue Buttercream Frosting.

  2. Learn how to properly frost a semi-naked cake.

  3. Learn different techniques on how to frost beautiful Rustic buttercream cakes.

*(Requirements: small off-set Spatula, two 8” cakes).

NB: Kindly email us for payment method, deadline and all other inquiries.