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Sat, 20 Apr


Online Event

Rosie's Sugar Paste Rose Cake

This Class is Sold Out
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Rosie's Sugar Paste Rose Cake
Rosie's Sugar Paste Rose Cake

Time & Location

20 Apr 2024, 17:00 BST

Online Event

About the Event

Join the brilliant Rosie Brandreth (GBBO, series 10) live to make her stunning sugar paste roses to adorn a delicious 3-tier cake.

The class takes place on Saturday 20th April at the following times:

9am PT / 11am CT / 12pm ET / 5pm BST

Follow along with Rosie as she shows you all the tips and tricks you'll need to create the most beautiful sugar paste roses. You'll also make a delightful triple layered cake with smooth Italian meringue buttercream icing to hold your fabulous floral creations.  


All you need is access to Zoom via a computer, an iPad or a phone and you'll be connected! We’ll start off the class with an introductory welcome and some background from Rosie's time on TV, before we ask you to put on your aprons & bake along as you watch Rosie demonstrate all the skills required to make and decorate these fantastic flowers. Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Rosie.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase.

All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking.


Mixing bowls 

Thermometer (optional)  

Rolling pin

Cocktail sticks 

Small clean paintbrush  

Cake scraper or palate knife

5 teaspoons for drying petals 

Cake turntable (optional)  

Clingfilm or similar

Foam mat (or use your palm) 

Ball tool (or use a teaspoon)

3 x 5-inch or 6-inch sandwich or cake tins (greased and lined)

Stand mixer with whisk attachment or electric hand whisk

3 sizes of rose petal cutters OR hand draw yourself templates on card or paper

Florist wire or cake pop sticks or similar to build roses around – fine wire you can bend will hold the flower more securely when hanging upside down

Empty egg box to dry flowers in or clothes pegs to hand them facing downwards from string tied across the surface


For the sugar roses:

1 pack sugar paste/gum paste/flower paste  

Cornflour (cornstarch) to dust the surface

A concentrated food colour gel of your choice – or make it white!

For the sponges:

200g (~14 tbsp) margarine 

200g (1 cup) caster/superfine sugar

200g (1 ½ cups) self-raising flour 

4 eggs

1tsp baking powder 

½ tsp vanilla extract

For the Italian meringue buttercream:

70g egg whites (approx. 2 or 3 egg whites, but it varies by egg size)

140g (¾ cup) caster/superfine sugar 

40ml (2 ½ tbsp) water

225g (1 cup) unsalted butter (room temperature) 

Food colour gel if using

Flavoring of your choice – ½ tsp of an extract or 1 tbsp of any liqueur

If you have any questions regarding this class please email us at 

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements.We will, wherever possible provide alternatives to include gluten & dairy free options.


  • Individual Ticket

    Sale ended
  • Household

    This ticket is for more than one person, but using one device

    Sale ended



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