The easy solution to perfecting your
buttercream flowers

In this introductory video I welcome you to the course and explain a bit about the journey behind this buttercream.

You will receive a full list of what's included in this comprehensive course. (check my FAQ for the list!)

Step by step I will walk you through: - Equipment - The original recipe - Variations of the recipe included in this course (x4) - Extra variations for purchase - Which buttercream variation should you choose?

You will be provided with full video tutorial broken into 3 different sections: Ingredients and equipment Making the buttercream Colouring, storage and revival

This section will cover: - How to control the sweetness of your buttercream - Different stages of the buttercream - "curve of resistance" - Temperature range for piping buttercream flowers - Colouring, flavouring and storage - Using it again - Glossary - FAQ

- x4 recipe variations in PDF form for easy download and printing - PDF / downloadable copy of all written materials from the course

A BONUS mini rose piping tutorial to get you started and to pipe your first flower with this beautiful buttercream.

This course has been created for beginners and for those who have dabbled in buttercream flower piping but aren't seeing the results they're after - these 5 simple techniques could be all you need to take your buttercream flowers from same old, to completely custom! If you feel like you struggle to get your buttercream to do what you want it to do, or struggle to get the look you're after for your buttercream, then this course is for you!

No. This course is for everyone! You can easily participate if you're a complete beginner. It is accessible to students of all skill sets. If you have a bit of piping experience - great! You'll also gain so much from this course.

This course starts immediately and is self paced. You will create a login for my website where all of your course materials will appear after purchase.

For this mini course you will only need 2 piping bags and 2 piping tips, a flower nail (or something to pipe on - perhaps even a cupcake!) and some buttercream. I've kept it super simple for you! I will talk through everything you need in the course :)

There is no end date set for this course.

It's yours today for just $7 AUD!

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- introductory video - full list of equipment required to complete the course

- you will be provided with a mini tutorial where you will learn how to pipe a simple, open flower using a flower nail.

- full video tutorial on technique #1 - "angle it" - how to angle your piping tip to create a different effect when piping a flower

- full video tutorial on technique # 2 - "wiggle and jiggle it" - how to effectively move your piping tip to create fun and unique effects when piping a flower

- full video tutorial on technique # 3- "turn it" - how to create different petal shapes and sizes

- full video tutorial on technique # 4 - "hold it" - explore different ways to hold your piping tip to create different characteristics and effects when piping a flower

- full video tutorial on technique # 5 - "flex it" - explore different flower nails you can use to change up your results and be the boss of your buttercream

- celebrate your growth by reflecting on the course and uploading photos of your progress (OPTIONAL)

- thank you message and congratulations on completing the course :) WOO HOO!

Not only will you be provided with x3 in depth tutorial videos explaining how to successfully make this buttercream, but you'll also be provided with information about: what ingredients and equipment you'll need to get started how to alter the sweetness of the recipe to suit your own needs diagrams which will help to determine whether your buttercream is ready or not how to determine whether to opt for the quick version or smooth version of this recipe storage as well as how to use this buttercream again after it's been in the fridge or freezer frequently asked questions to assist you in troubleshooting x4 main versions of this recipe (x2 quick and easy / x2 super smooth) egg free, faux cream cheese and Russian style versions of the recipe You'll also be provided with a BONUS mini tutorial on how to pipe a rose!

This buttercream is a Swiss Meringue style buttercream, however it has been made in such a way so that it is nice and firm, to produce wonderful definition in your buttercream flowers.

This buttercream contains egg and butter (dairy). There are, however, a couple of egg free versions of this recipe which have been included.

One of the core ingredients in this buttercream is butter, ofcourse! Naturally, butter has a melting point. Like any buttercream, this should not be left out in incredibly warm temperatures or in direct sunlight. You will require a cold environment when making this buttercream, so the air conditioner is your friend!

No! I have made this buttercream super easy for you to make. A stand mixer is preferable, however this can be made with a hand beater (in a pinch!) Perhaps the fanciest thing you will need it a thermometer probe, and those can be picked up cheaply. I have included information on multiple ways that this buttercream can be made, so that you can easily use what you have available in the way of ingredients.

This recipe is unique because you are in control of the sweetness (within reason, ofcourse!) I have devised a "sweetness scale" to help you adapt the recipe to suit your own tastes.

This buttercream colours incredibly well, especially when it comes to rich, deep colours. It doesn't take as much colouring as traditional Swiss Meringue buttercream.

Yes - you can make this buttercream in advance so long as it is stored properly up until it's time to use it. Information on how to do this is covered in the course.

No - it is to be treated in the same manner as Swiss Meringue buttercream and will need to be refrigerated. It is not a crusting buttercream.

This course starts immediately and is self paced. You will create a login for my website where all of your course materials will appear after purchase.

There is no end date for this course.

Yes! and as I develop new versions I'll add them too :) - egg free - faux cream cheese - cake cream version - Russian style (condensed milk)

Nope - there is no shortening in this recipe. The recipe calls for butter.

I have great news for you - Whilst this recipe is a Swiss meringue style buttercream, it comes with different variations of the recipe so that you can use what's best for you and your business / circumstances. This means you can easily make this recipe with ingredient options that do not involve the use of raw eggs. All the info is included inside the course!

The recipe and the course go hand in hand - you will need to watch the thorough video tutorials in the course that accompany the recipe in order to build a strong understanding of how to make this buttercream and achieve the best results.