Swiss Meringue Buttercream Cake Class Melbourne


Food Voyageur Pty Ltd
Food Voyageur Pty Ltd
Instagram followers 22k followers
Facebook likes 26k followers

3 hours Class size 5 to 10 guests       $185 (PayPal Pay in 4 available)

Learn how to make silky, smooth Swiss meringue buttercream and use it to frost and finish a beautiful cake — all in one hands-on class at our Balaclava, Melbourne studio.
This popular cake decorating class is held at Food Voyageur HQ, 215 Carlisle Street, Balaclava VIC 3183. Whether you're a beginner or have tried buttercream before with mixed results, this class gives you the techniques to get it right every time.
What you'll learn:
  • Swiss meringue buttercream recipe — the easy, reliable method
  • How to fill and crumb coat a cake like a professional
  • How to achieve a perfectly smooth buttercream finish
  • How to get pure white buttercream (no yellow tones)
  • How to create sharp, clean edges on the top of the cake
  • Basic buttercream piping techniques to finish your cake
What's included:
  • All cake layers, buttercream and decorating materials provided
  • Professional tools and piping tips included
  • Cake box to safely take your finished cake home
Who is this class for?
Perfect for beginners and intermediate bakers in Melbourne looking to master buttercream. No experience necessary — all skill levels welcome.
Important information:
All classes are non-refundable except where cancelled by Food Voyageur.
What you'll get
A cake to take home
Knowledge required
No skills required
What to bring
Nothing
Location

215 Carlisle Street, Balaclava VIC

Swiss Meringue Buttercream Cake Class Melbourne location
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Your teacher

Food Voyageur Pty Ltd
Food Voyageur Pty Ltd

Instagram followers 22k followers
Facebook likes 26k followers
female Women-owned

Hi, my name is Rachi, founder of Food Voyageur. I have always been involved in food, from the time I was small, and I always wanted to be in the food industry. I was fortunate enough to be born to one of the culinary gurus in Sri Lanka. My dad, Rohan Fernandopulle, was a chef by profession all his life but is now a general manager and chairman in a five-star hotel in Sri Lanka. At the age of 18, I left my home country to pursue a career in hospitality. I left for France to do my bachelor’s degree in Gastronomy and Culinary Arts at one of the most famous hotel schools, Institut Paul Bocuse in Lyon, which is where I really learned the true art of cooking. From there, I traveled the world learning and training under the best chefs and best restaurants in the world, where I learned so many cuisines and flavors that I carry with me today. My final destination was Australia. I live in beautiful, not-so-sunny Melbourne, but I call Melbourne my home now.

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2026-09-04 15:00:00
class V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production melbourne Melbourne VIC AU melbourne