Class

Lambeth Style Buttercream Cakes

$39.99

At a Glance:

In-depth Instruction; over 122 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: W0766E

Description

Description

Lambeth cake designs are traditionally made with royal icing using an over-piping technique to create highly detailed, intricate designs. This style originated in Europe and was popular in the 1930s. Like many trends from the past, this style has reemerged with modern touches like the addition of color, adornments like cherries, and a change from using stiff royal icing to luscious flavorful buttercream.

In this class, you will learn how to create your own beautifully decorated buttercream cake using a variety of piping techniques to achieve this sought-after look. Cake designer Rachael Teufel will take you through each step of the process from layering and icing your cake to piping several styles of borders and drop strings to adding finishing touches. By the end of this class, you will have the skills necessary to create intricately piped Lambeth buttercream designs that can be customized for any occasion.

Class Sessions

Introduction

1:41

Join Rachael Teufel as she shares some of the key techniques you will be learning in this class to create Lambeth-style decorations with buttercream. She will cover everything from trimming the cake, crumb coating, and final coating to piping beautiful buttercream designs using a variety of piping tips and methods.

Making Stabilized Buttercream

Making Stabilized Buttercream

11:04

Using stabilized buttercream is important when piping Lambeth designs to ensure the designs hold their shape. In this lesson, Rachael demonstrates how to make her stabilized buttercream recipe and shares tips for achieving the perfect consistency for piping.

Crumb Coating

13:15

In this lesson, Rachael will teach you how to trim your cake boards and cakes to make space for buttercream during the crumb coating process. She will demonstrate the process of leveling and layering cakes which is an important step for making tiered cakes. Then learn the proper technique for applying buttercream to your cake to lock in those pesky crumbs. Rachael shares a few tips and tricks along the way to help you achieve the right thickness of icing to prepare for a final coat of buttercream.

Final Coating

16:16

Applying the right amount of buttercream is key when final coating a cake. In this lesson Rachael demonstrates how to apply buttercream to crumb coated cake using the double board method to guide the thickness and achieve those perfect 90 degree edges. This technique results in a perfect final coat that is ready for decorating.

Piping Basics

34:24

In this lesson, you will learn the basics of piping with buttercream. Rachael will teach you how to use a piping bag with tips and couplers, how to fill the bag with icing to keep your bags clean, and the proper way to hold a bag to prevent fatigue and maximize your strength. Then, she will show you how to pipe a variety of border styles including pearls, shells, and ruffles. Download the included template to practice piping.

Over-Piping and Drop Strings

Over-Piping and Drop Strings

37:24

Up your piping skills in this lesson as Rachael teaches you how to take basic borders and elevate them into masterpieces with over-piping techniques. Then learn how to measure and pipe drop strings with ease. Along the way, Rachael shares her tips for removing fallen buttercream and fixing mistakes.

Additional Elements

Additional Elements

7:23

Adding additional non-buttercream decor to a Lambeth style cake can take the theme from simple to over the top. In this lesson, Rachael shares a few extra decorating ideas to elevate your designs with extra decor items like cherries and bows.

Your Instructor

Rachael Teufel

Rachael Teufel was a physical therapist before she discovered cakes as a creative outlet. In 2006 Rachael started her own company, Intricate Icings Cake Design. Today her work is nationally recognized. She's been featured on the "Food Network Challenge" TV show as well as in top-tier publications such as Brides, Martha Stewart Weddings and The Knot. Rachael was also named one of the top pastry pros in the country by Martha Stewart Weddings.

Rachael Teufel

Bonus Material

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