Sharp as Shit Basics - Swiss Meringue Buttercream Online Course

In this course I will take you through

• making swiss meringue buttercream
• prepping your boards
• levelling and trimming your cake layers
• layering and icing your cake
• bonus trouble shooting video on fixing the top of your cake if the icing pulls off

I’m using an 18cm (7in) 3-layer cake that is chocolate, I am icing it with vanilla bean swiss meringue buttercream and salted caramel

The recipes for the cake and caramel can be found in my cook book titled Magnolia Kitchen - Inspired Baking with Personality OUT NOW

You will receive a link with unlimited access to a full video showing you step by step instructional on how to achieve those sharp as shit edges with my swiss meringue buttercream. Play, rewind and pause.

Download the written course content to reference for additional info, recipes, tips and trouble shooting