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
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.
Working with Marzipan
Theory: Recipes and legislation
Practical: Covering a cake ready for royal icing and sugarpaste. Modelling marzipan flowers and figures
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
Royal Icing Continued
Practical: Complete and decorate a royal iced round cake with run-outs, brush embroidery, pressure piping and texturing
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
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
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
Head on over to our booking request page and we will take a few credentials from you.
Suitable for Beginners
This course can be used towards gaining a Squires Master Certificate and is worth the Full Master Certificate points.
|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|