Buttercream, properly: smooth sides, piped daisies, one cake home

The question in my DMs every week is how the sides get that smooth and how the daisies stay standing. One Sunday morning, ten people, and you leave knowing both. We start with Swiss meringue buttercream — why it splits, how to bring it back, how to colour it without turning it grey. Then crumb coat, chill, and the palette knife: the part everyone gets wrong by rushing. After the break, piping — daisies, a shell border, and a name on top in your own hand. Each of you decorates a six-inch cake and takes it home in a box. Sponges are baked by me the day before, so the whole morning goes on the finish. Apron, tools and coffee provided; no experience needed, only patience for the chilling.