Course curriculum

  • 1

    SWISS MERINGUE BUTTERCREAM | PDF

    • SMBC - INTRODUCTION

    • SMCB - DIFFERENT TYPES OF BUTTERCREAM

    • SMBC - TOOLS

    • SMBC - RECIPE

    • SMCB - COLORING AND FLAVORING

    • SMCB- REWHIPPING

    • SMBC - STORAGE

    • SMBC - INSPIRATION
  • 2

    SWISS MERINGUE BUTTERCREAM | VIDEO

    • SMBC BASCIS - PART 1

    • SMBC BASCIS - PART 2

    • SMBC BASCIS - PART 3

    • SMBC BASCIS - PART 4

    • SMBC BASCIS - PART 5

YOUR INSTRUCTOR

My name is Lauren, a twenty-something-year-old pastry chef from Amsterdam. After graduating from Le Cordon Bleu London in 2015, I soon realized all I wanted to do was create cake. That is how Casa de Pastel was born. Our cake studio is located in Barcelona where we bake, make, and create. Now the time has come to share the knowledge that my team and I have collected over the years. We can't wait for you to learn with us and be part of our pastry community!

FAQ

  • What can I expect when I enroll up for this buttercream recipe?

    You will learn everything you need to know about different types of buttercream, how to whip up your own batch of SMBC, how to store and reuse it, and much more.

  • How long do I have access to the course?

    If you enroll in this course, you will get your own account with unlimited access to this course for as long as you like. You can use it from your desktop, phone, or tablet.

  • Does this course have video material?

    This recipe contains video material. We find that going over the PDF theory together with following our video material will make you learn faster.

  • What if I have more questions about the course?

    We understand that learning the basics can be challenging at times. We want you to know we are here to help. Please feel free to send over any questions you have about our course to [email protected] and we’ll get back to you as soon as we can.