Buttercream in Bloom: Luscious Piped Flowers
Liz Shim
Class Preview
1:37
- In-depth Instruction; over 123 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Buttercream Basics & Blossoms
30:57
Meet Liz Shim and start class by discovering the perfect consistency of buttercream to achieve smooth and stable piped flowers. Then bring natural colors to life and get comfortable with ideal piping pressure, speed, spacing and more.
Classic Rose
20:24
Create a sturdy base for your flower and build standing petals with ease. Liz will show you how to build layers of petals for a variety of rose sizes, and how to successfully transfer flowers from nail to board.
English Rose
12:31
Experiment with two variations of English rose centers and pipe wide petals to encompass the center of each for distinct results.
Chrysanthemum
13:50
Master a new type of petal! Learn how to pipe upward, instead of side to side, as you create a full chrysanthemum. Then have fun creating the young buds and open-centered styles of this beautiful bloom.
Carnation & Hydrangea
16:09
Mix colors and stripes to create flowers with depth and dimension. And bring carnations to life by piping ruffled petals in gorgeous freeform movements. You'll also learn how to pipe hydrangea clusters to highlight their unique shape.
Building a Bouquet
29:08
Finally, structure the top of your cake to help create the shape of your bouquet. You'll learn how to arrange your piped flowers and bring your bouquet to life by adding details including leaves, buds and baby's breath.
Amaze your guests with intricate, elegant buttercream bouquets. Design jaw-dropping cakes with beautifully piped buttercream flowers. Award-winning cake designer Liz Shim shares her secrets to help you master a variety of delicate blooms and create a bouquet that’s as appealing to the eye as it is to the taste buds.
Liz Shim
Liz Shim discovered her love of edible art as a teenager and went on to graduate from the prestigious Le Cordon Bleu program at the California Culinary Academy in San Francisco. Today, Liz is the owner and head designer of Eat Cake Be Merry, a cake studio serving the New York City area. Her work has been featured in magazines such as Brides, The Knot, People and Martha Stewart Weddings. Liz's cakes also have been named America's Most Beautiful Cakes by Brides magazine on multiple occasions, and she's been named one of Martha Stewart Weddings' Top Pastry Pros in America.
Bonus materials available after purchase