It’s happened to all of us: we see a photo of a beautifully decorated cake online and think, “I can definitely do that.” Fast forward to a few hours later and your kitchen is covered in icing, you’re frazzled and the cake is a lopsided mess that looks nothing like the picture. It turns out, cake decorating does require some foundational techniques, a few simple tools and a bit of practice. Guest chef Bronwen Wyatt, creator of Bayou Saint Cake and its devoted following, is here to show you the way at this pre-recorded Zoom class. We start with a lemon semolina cake that is tender enough to be delectable but sturdy enough to stand up to trimming, stacking and frosting. We make Bronwen’s go-to buttercream together. A far cry from sickly-sweet American buttercream, this Swiss Meringue buttercream is silky and fluffy. With our cakes, jam and buttercream at the ready, it’s time to decorate. You’ll learn why your frosting should be a different temperature for your crumb coat than for your final coat. You’ll learn how to wield a pastry bag with confidence. You’ll see the difference that an offset spatula makes. And you’ll get Bronwen’s tips on how to achieve that picture-perfect rustic-yet-elegant finish. The cherry on top is that you’ll get expert advice on how to use fresh fruit, herbs and flowers to make your cake truly stunning. Bronwen will demonstrate three tried-and-true arrangements that you can turn to again and again: the crescent, the wreath and the terrazzo. Join us to become a confident and creative maker of beautiful cakes.
Known for her whimsical layer cakes garnished with edible flowers, Wyatt is constantly inspired by the Louisiana seasons, using local produce to create inventive, contemporary sweets. She lives with her wife and two cats in a 100-year old house in New Orleans.
At the Milk Street Online Cooking School you can choose from bundled livestream classes or our self-paced pre-recorded lessons.
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