Hosted by Martha's baker and decorator, Maria Moran, we got to practise a range of simple yet effective chocolate decorating techniques.We began by making a piping bag out of baking paper. Luckily, Maria had taught me how to do this a few years ago when I learned cupcake decorating at Tempt so I had a slight advantage. It is a really useful skill to have; chocolate filigrees have became my emergency decorating solution when time is tight and chocolate melts are in the pantry.
|A potentially dodgy gingerbread man|
We finished up with Maria effortlessly showing us how to cut a cake into three horizontal layers before filling and icing it with a deliciously glossy dark chocolate ganache. She made it look so simple, but I can assure you from experience that there is no way I can cut a cake into straight layers without making a terrible mess and/or breaking one or more pieces, meaning I have to glue it together again with buttercream or ganache. I look forward to my cake leveller arriving from Kiwi Cakes!
|Maria expertly piping chocolate onto a biscuit|
Many thanks to Donna from Feast and Vine for organising another great foodie event and Martha's Pantry for being such welcoming hosts.