April’s Baker: Coquette Cake

I learned how to decorate a ‘Coquette Cake’ with Roxy and Corinne at one of April’s Baker’s in-person classes in London. Using pre-stacked chocolate sponges and Swiss meringue buttercream, we learned how to pipe in vintage and coquette styles, resulting in these luscious and flirty creations.

This class introduced me to the principles of piping (which is definetly a practice makes perfect thing) and Swiss meringue buttercream, which is far more stable then it’s American cousin and my new favourite icing.