Perfect Icing &
Covering Cakes
Online Masterclass
Do you wonder why your fondant covered cakes still look old fashioned?
Or what makes a cake look contemporary and on-trend?
Do your cakes still have rounded edges and distracting lumps and bumps?
There's a good chance it's because you haven’t mastered the techniques for creating super sharp edges and flawless icing which is now a MUST HAVE for all contemporary cakes.
And most importantly, what makes a cake look professional?
Design and decoration is of course a huge part, but it starts with an immaculate foundation. A perfectly iced, flawless finish is absolutely ESSENTIAL for a professional result!
You’ve probably seen lots of cakes that have great potential but the uneven icing, ‘elephant skin’ wrinkles, and wonky edges completely distract from the design.
The icing on a cake can sometimes be overlooked. But it can make or break a design.
It can certainly be the most frustrating aspect of cake-making, and demands quite a lot of know how to get it right.
A professional looking cake is only possible once the icing has been perfected. In other words, a perfectly iced cake is what will take a cake from being ‘ok’ to having your clients saying ‘stunning’, ‘amazing’ and ‘incredible’!
Perfect icing is the beautiful blank canvas which lets your decoration and design truly shine. Once you’ve mastered the icing, you can focus on your vision, your craft, AND your unique style…all those important elements of cake design that set you apart from the other cake designers and enable you to shine.
We're going to teach you how to achieve all of this and more in our Perfect Icing and Covering Cakes online masterclass
Here's exactly what you'll learn:
INCLUDING 2 different icing techniques for tiered cakes AND domed cupcakes
- an intro to fondant/sugarpaste, colouring it, and how much you need for different sized cakes
- how to correctly knead fondant/sugarpaste so that it's ready to use
- how to colour your icing to get a beautiful on-trend marbled effect
- covering a ganached cake with fondant/sugarpaste icing and how to achieve perfect sharp edges
- how to avoid common mistakes, including air bubbles and 'elephant skin' effect
- how to cover a baseboard
- panelling a double height tier
- covering cupcakes with sugarpaste for a domed
+ Our essential equipment list, portion quantities guide and cutting guide worth - £129
+ Lifetime access to our Facebook support group - Rosalind and our team on hand to answer your questions - £££ PRICELESS!
LIFETIME access to the course | Watch within the comfort of your own home | Fit it into your busy schedule
+ SPECIAL BONUS!
Our essential sugar paste icing amounts guide, showing you how much sugar paste you need for different size tiers
More than 10 years ago, Rosalind was one of the first cake designers in the UK to become well known for creating her cakes with sharp edges.
We’re now able to share this with a global audience through our online class, where we’ll be teaching you all the techniques, tips, and secrets that Rosalind developed over 10 years of creating perfectly iced fondant cakes.
And it doesn’t stop at tiered cakes…we’ve seen many weird and wonderful gadgets sold to try and help you achieve a perfectly domed fondant covered cupcake. Believe us, you DO NOT need these. From 8 years of supplying the world famous Harrods Food Halls with our domed fondant cupcakes, we know EXACTLY how to create the perfect fondant dome on a cupcake. We’re so excited to now be able to share our easy-to-master technique with you.
Previously you could only learn these techniques from us in-person at our London cake school where our classes start from £235. You can now learn all of our techniques for perfect icing with fondant in this online class, no matter where you are in the world, for only £97!
So, are you ready to learn the professional cake maker's secret ingredient and start making flawless cakes with the tastiest fillings?
Class Curriculum
- DOWNLOAD - Perfect Icing and Covering Cakes (PDF)
- Lesson 1 - Introduction to Sugarpaste or Fondant Covering/Icing (5:06)
- Lesson 2 - Covering a Ganached Cake with Marbled Sugarpaste and How To Achieve Sharp Edges (34:46)
- Lesson 3 - Covering Your Baseboard with Sugarpaste (7:35)
- Lesson 4 - Panelling a Double Height Tier (24:35)
- Lesson 5 - Covering Cupcakes with Sugarpaste (9:33)
See what Shaakira had to say about her experience with Baking Fundamentals Online
Shaakira from @lulupops_indulgent_cakes was a student on our Baking Fundamentals Online Masterclass
See what more of our students are saying...
"I made this cake for my mum's birthday. It was my first time making anything like this. Everyone commented how lovely the cake tasted. Thank you for the online course, I have really enjoyed trying out the cakes" - Grace, Baking Fundamentals Online
"Honestly the whole day was really great. Becky was really great, she explained everything so clearly" - Isra, Vegan Baking Fundamentals
"Making this cake was so satisfying know that the sponge was literally flop proof. Loved the class and can't wait for a hands on one soon." - Shaakira, Baking Fundamentals Online
"I made the lemon sponge version of your recipe with homemade lemon curd. The lightest sponge I've ever made, your recipe is amazing!" - Shakeela, Baking Fundamentals Online
“Thank you for the Baking Fundamentals - I made my cake yesterday with the Swiss meringue buttercream and my husband said it was the best cake ever. It was divine. I've already had so much outstanding feedback. Thank you" - Kookie's Kakery, Baking Fundamentals Online
"I tried the cake and it was AMAZING" - Sandeep, Baking Fundamentals Online
"My sponges are SO much better after attending this course, thank you" - JC, Baking Fundamentals Online
"Thank you Rosalind and Becky, I really gained from this class and look forward to more. Many compliments on the taste and texture of the cake and the much loved Swiss meringue buttercream which was a huge hit" - Diane, Baking Fundamentals Online
"Thank you Rosalind Miller Cake School, I am very confident baker now" - Ginesa
"Everyone commented how lovely the cakes tasted. Thank you for the online course I have really enjoyed trying out the cakes" - Grace
"I have baked the chocolate one, it's absolutely delicious, I am so happy with this course, thank you so much" - Ana
"Made the vegan lemon and blueberry cake - absolutely delicious!!" - Sarah Jane
"The vegan lemon and blueberry cake tasted AMAZING. My husband said it was my best cake yet" - Jemini
Hi, we're Rosalind and Becky,
your teachers and guides
to Perfect Icing and Covering Cakes!
Rosalind, Creative Director - "I founded Rosalind Miller Cakes because of my love of art and design, as well as cake of course! I was an artist and a lecturer at London's Central Saint Martin's College of Art and Design for many years before turning my hand to cake. I wanted to create cakes that were centre-pieces in their own right - in other words, edible works of art.
The taste of the cake has always been just as important as the design, and we take pride in our recipes and ingredients. My daughter and Managing Director of Rosalind Miller Cakes, Yasmine, has been vegan for 2 years, and has been instrumental in the development of our vegan recipes. In her words, they're the best vegan cakes she's ever tasted!"
Becky, Production Manager and Senior Teacher - "I've been a professional cake maker and baker since 2015 after studying Decorative Arts. I've always loved being creative and making others happy by baking treats for them. Before joining Rosalind Miller Cakes, I worked in a variety of different bakeries learning different skills, and since joining I discovered my passion for teaching. Unsurprisingly I have a HUGE sweet tooth (definitely a job requirement), and fun fact, I'm definitely a buttercream gal (although since working here fondant icing and I are now good pals!)"
Class Format & Requirements:
- Step-by step video tutorials taught by our own senior cake decorating team with an introduction from Rosalind
- Videos will be available to pause, rewind and rewatch unlimited times, at any time.
- Supporting PDFs with everything clearly laid out so you don't have to worry about taking notes or missing anything
- Recipes and lists of all the tools and equipment you need
- Lifetime access
- Start anytime
- Access anywhere in the world
- Return and replay again and again
Please note, this class teaches you techniques, recipes and methods for icing with sugarpaste/fondant icing. You may wish to have a ganached 7x6" cake, a ganached 8"x5" cake and un-iced cupcakes baked before the class to practice the techniques on (however this is not essential).
A full equipment and ingredients list will be provided with the downloadable resources for the class (with links for where you can buy them).
Frequently Asked Questions
Q: Can I join if I have no baking experience?
This class focuses on the icing, so you can use a pre-baked cake or use dummies to practice the techniques on.
Q: What if I have no experience using sugarpaste / fondant icing?
This class is suitable for both those who have experience and those who have no experience using sugarpaste. We teach you the techniques we have used and developed over many years from the beginning, so your level of experience is no problem.
Q: I've been struggling with getting my icing flawlessly smooth with sharp edges, will this course fix my problems?
This class is designed to be your essential guide to icing with sugarpaste, and with the techniques you learn and practice, it will iron out those problems you've been having. We're very confident it will become an invaluable resource you will return to again and again. We teach you our methods and techniques from scratch, so we 100% know they work!
Q: What else do I need to start the class?
We provide a full list of recommended tools and ingredients when you enrol. We recommend having the basic baking equipment, such as mixers, digital scales etc.
Q: Do I have to watch the class at a particular time/date?
No, you can watch the class at any time that suits you. There's no start time, and the class videos and downloadable resources are available from the release date until FOREVER! You have lifetime access and can watch and rewatch as many times as you need, whenever you need.
Q: Do I have to watch the lessons in order?
Each video is a lesson in itself, but we have structured the class in a specific order so we do recommend watching in the order of the class. However if you want to watch a particular class individually they are also suitable as standalone lessons.
Q: How long is the class?
The video duration for the whole class is roughly 1 hour 20 mins plus an intro to what our students can expect from Rosalind Miller Cake School Online. If you're following along as you watch you can take things at your own pace, so the class could take as long as you need!
Q: Will there be ongoing support?
Yes, we're here to support you throughout your whole journey. We've created a Facebook group for our online classes which you will have lifetime access to (you'll receive a link to this once you join the course). The group is for our community of students to support one another, share their questions, results and feedback, and most importantly, be able to ask our team anything cake related. We'll be on hand in the group to answer your questions and keep you informed and motivated.
Q: Is the course certified
Yes, at the end of completing this course you'll receive a Rosalind Miller Cake School Online certificate. We're also working on a digital badge that you'll be able to add to your website and marketing materials very soon.
Booking Conditions: Unfortunately we cannot issue a refund on any online class bookings. We reserve the right to cancel a class or course in advance of the release under certain circumstances. In the unlikely event that we have to cancel a class or course in advance of the release we will offer a full refund for the cost of the class or the course.
Contact Us: If you have any questions don't hesitate to contact is on [email protected] or +44 (0) 20 7635 5447
Learn more about Rosalind Miller Cakes and Rosalind Miller Cake School at: www.rosalindmillercakes.com