Professional Intensive Week of Cake Decorating

Course photo is illustrative and does not necessarily represent the actual course topic - please see the course description for specific topics covered on the course.

Over the six days of this fast-track, professional course you will undertake in-depth theory and practical work, learning about marzipan, royal icing, sugarpaste, sugar flowers and pastillage.

Course tutor: Paddi Clark

Code:
ZS120709-PC
Location:
Squires Kitchen International School
Duration:
6 days
Course date and times:
  • Monday 9th July: 9:30am to 4:00pm
  • Tuesday 10th July: 9:30am to 4:00pm
  • Wednesday 11th July: 9:30am to 4:00pm
  • Thursday 12th July: 9:30am to 4:00pm
  • Friday 13th July: 9:30am to 4:00pm
  • Saturday 14th July: 9:30am to 4:00pm
Price:
£675.00

On completion of the course, you will have a good understanding of the craft and the confidence to further your sugarcraft abilities for personal or professional purposes. Students will achieve their SK Master Certificate. 

MODULE 1

Working with Marzipan

Theory: Recipes and legislation

Practical: Covering a cake ready for royal icing and sugarpaste. Modelling marzipan flowers and figures

 

MODULE 2

Working with Royal Icing

Theory: Types and uses of sugar, albumens and convenience products

Demonstration: How to make and use royal icing, how to ice a square cake (the method for flat icing a round cake will be completed the following day)

Practical: Piping skills including line work, trellis, shells and scrolls

 

MODULE 3

Royal Icing Continued

Practical: Complete and decorate a royal iced round cake with run-outs, brush embroidery, pressure piping and texturing

 

MODULE 4

Working with Pastillage

Theory: Recipes, methods and techniques for the use of templates, cutters and moulds; ideas for pre-prepared ornaments for instant use

Practical: Use of templates, cutters and moulds; colouring, painting and making plaques

 

MODULE 5

Working with Sugarpaste

Theory: Discussion of pastes available, methods and versatility of sugarpaste; decorating ideas for quick and commercial cakes

Practical: Covering a cake with sugarpaste

Practical and demonstrations of decorative techniques: Scribing, texturing, marbling, inlays, crimping, embossing, drapes, bows and frilling

 

MODULE 6

Sugar Flowers

Theory: Types of flower paste and recipes, the use of convenience products and Sugar Florist Paste; tools, equipment, materials and glazing methods

Demonstration: Quick, impressive and simple one-cutter flowers; arranging the minimum of flowers for maximum effect

Practical: Unwired and wired flowers

Book this course

Head on over to our booking request page and we will take a few credentials from you.

Fully booked

Suitable for Beginners

Skill level:

Foundation



Skill Prerequisites:

None.

This course can be used towards gaining a Squires Master Certificate and is worth the Full Master Certificate points.

Course modules
Date Time Title Tutor Location
9th July 09:30 - 16:00 Marzipan Paddi Clark Squires Kitchen International School
10th July 09:30 - 16:00 Royal Icing Paddi Clark Squires Kitchen International School
11th July 09:30 - 16:00 Royal Icing Paddi Clark Squires Kitchen International School
12th July 09:30 - 16:00 Pastillage Paddi Clark Squires Kitchen International School
13th July 09:30 - 16:00 Sugarpaste Paddi Clark Squires Kitchen International School
14th July 09:30 - 16:00 Flowers Paddi Clark Squires Kitchen International School