Virtual Cake Baking and Decorating “The Danie”

Thank you for choosing to take a class with Le Dolci! We’re looking forward to meeting you and making delicious treats together! In the meantime, please look at our equipment and ingredient lists to prepare for class!

For this class, you will need the following equipment:

For Vanilla Cake
  • A rubber spatula
  • A digital kitchen scale or measuring cups and teaspoons
  • 2 medium size mixing bowls
  • A KitchenAid stand mixer (optional, can be mixed by hand)
  • A whisk
  • 3 x 6” cake pans, or 2 x 6″ tall pans
For Swiss Meringue buttercream
  • A rubber spatula
  • A digital kitchen scale or measuring cups and teaspoons
  • A KitchenAid stand mixer or hand held blender (this meringue CAN NOT be mixed by hand)
  • A medium size metal bowl (for double boiler)
  • A medium size pot
For Decorating ‘The Danie’
  • An offset spatula or flat metal spatula/ medium to large size
  • A cake turntable or lazy Susan (optional but strongly recommend)
  • A cake board
  • A bench scraper or flat cake scraper
  • Green gel colour
  • A variety of pink and coral gel colours
  • 3 piping bags
  • Wilton tip number 2D for rosettes
  • Wilton tip 352 or 366 ‘V tip’ for leaves
  • Small- medium size bowls for mixing buttercream colours
  • A Rubber spatula
  • 2-3 utensil spoons

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Ingredients for the vanilla cake:

  • 195g or 1 ⅓  cup all-purpose flour
  • 7g or 2 tsp baking powder
  • 1.25 g or ¼ tsp salt
  • 2 eggs room temperature
  • 120g or ½  cup oil
  • 150g or ¾  cup granulated sugar
  • 7ml or 1 ½  tsp vanilla extract
  • 150ml or ⅔ of a cup of milk room temperature

Ingredients for the buttercream:

  • 2 cups or 400g of granulated sugar
  • 4 Egg whites or 1/2 cup or 120g of Egg whites
  • 2 pounds or 908g of Butter (soft and unsalted)
  • 2 teaspoons of vanilla