Helen Mansey

Elegant Techniques for Flawless Cakes

Helen Mansey

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  • In-depth Instruction; over 112 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
Begin by learning the importance of using ganache under fondant for a flawless finish and super-sharp edges. Then, find out how to keep chocolate within temper when melting, for ganache that consistently sets up smooth and firm. Plus, get troubleshooting tips for saving your ganache if it becomes separated.
Discover how to trim your cakes, the key to creating a perfect shell of ganache. Then, Helen demonstrates how to stack and fill your cake with buttercream without affecting the integrity of the ganache. And, find out how to apply a perfectly smooth foundation layer of ganache in preparation for a beautiful layer of fondant.
Get expert tips for preparing your ganache-covered cake for fondant. Then, Helen demonstrates how to apply fondant smoothly, to avoid tearing or pleating. And, learn how to achieve a professional finish and sharp edges using Helen's specially designed flexi-smoothers.
Find out how to transfer any design onto a cake using an embosser created by piping onto acrylic. Plus, experiment with using embossers to imprint the cake with your design, whether embossing a single image or a repeating design.
Helen shows you how to pipe and over-pipe precise letters for meaningful personalized messages. Master pressure-piping techniques for beautiful flowers, leaves and even quilled textures. And, use brush embroidery on repeating lace designs.
Expertly create delicate lace pieces for your cake and make custom formers to shape your lace prior to piping. Plus, find out how to attach each piece of lace to your cake for a polished look.
Finally, Helen shows you how to make an elegant cake topper using pastillage. Then, cut out letters for an on-trend, custom topper, and add dimension to your cakes with molded beads.
 
 
7 Lessons
1  hrs 52  mins

Description

Learn techniques for clean, consistent, elegant celebration cakes. Professional cake decorator Helen Mansey starts by revealing the importance of using ganache under fondant for a beautiful finish and sharp edges. And, discover how to expertly troubleshoot broken ganache. Then, learn the key to creating a perfect ganache shell and find out how to apply fondant smoothly to get razor-sharp edges. You won’t believe how professional your cakes will look! Next up, find out how to transfer any design onto your cake using an embosser. And, experiment with pressure piping and over-piping techniques to create custom messages on your cakes for meaningful results. Finally, learn how to create and attach delicate lace pieces to any cake, and make an elegant topper using pastillage.

Helen Mansey

Helen Mansey's background in fashion design and cookery were the keys to fueling the conception of her successful wedding cake business, Bellissimo Cakes. She is a regular contributor to Wedding Cakes, Cakes & Sugarcraft and Bake School magazines, and she served as a contributing author to The Gourmand Best UK Cookbook for Professionals 2014. She is the author of Bellissimo Wedding Cakes and creator of Bellissimo Flexi Smoothers, a cake smoother set for producing crisp edges on cakes. Helen also teaches at Squires Kitchen International School in Surrey.

Helen Mansey

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