Our courses

Join Mark Tilling, UK Chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. In an updated 2019 version of this course, Mark will take you through five days of professional techniques including tempering, colouring chocolate and using chocolate moulds. You will enjoy this course whether a beginner in chocolate or if you have previous experience of working with chocolate and will take home a Squires Kitchen Certificate to illustrate your achievements.

Join Mark Tilling, the UK's chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. You will enjoy this course whether a beginner or if you have previous experience of working with chocolate.

Fast-track your buttercream piping skills in this techniques class with Marianne Stewart. You will first learn how to make a smooth and stable Swiss Meringue Buttercream as well as English/American Buttercream so that you can compare and work with both types to see what works best for you. Marianne will guide you through a wide variety of nozzles and the different effects you can achieve, including borders, frills and lettering on both a flat board and a dummy cake.

Macaroons feature in the chicest bakeries and pâtisseries all over the world, but can be very difficult to master. Join Marianne Stewart and learn how to make these intricate delicacies in a variety of flavours and colours following the professional method.

Mark Tilling, Squires Kitchen’s Master Chocolatier and UK Chocolate Master 2006-2010, will take you through the intricate art of making delicious, professional-standard moulded chocolates and truffles. You will be awarded with a Squires Kitchen Certificate to illustrate your achievements.

Whether you royal ice your cakes using traditional techniques or opt for a modern sugarpaste covering, piped greetings add a professional touch to any celebration cake. This class will cover royal iced piped inscriptions and run outs, along with new modern techniques to include brushtroke lettering, painting with cocoa butter and working with Tappitts and stencils.

Learn how to make this modern stripped-back wedding cake with a fresh flavour combination where the bake itself is the star attraction. Masked and semi-masked tiers with exposed piping are wrapped in a wash of pretty ‘Tiffany blue/green’ pastel buttercream and a sheer wafer paper fantasy flower – the perfect alternative to a traditional wedding cakes.

Join Mark Tilling, the UK's chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. You will enjoy this course whether a beginner or if you have previous experience of working with chocolate.

Over two days, learn to work with on trend wafer paper to create gorgeous blousy blooms with Naomi Lee from 'The Cake Botanist'. Naomi will teach you how to create a delicate English rose, ranunculus, striking anemones and pretty hydrangeas all arranged in a eye catching cascade over two dummy tiers which you will cover in marble sugarpaste. Naomi will also share with you how to paint your tiers to give a popular worn finish and also how to work with wafer paper border cutters for stunning results.

Individual miniature cakes are a popular and versatile choice for many occasions. Join Master Chocolatier, Mark Tilling to learn how to make and decorate delectable chocolate miniature cakes that would be perfect for wedding tables, dinner parties and more.

High-end, handcrafted chocolate bars with enticing flavour combinations and texture contrasts are a popular trend. Join Master Chocolatier, Mark Tilling, on this exciting course and learn how to make and decorate chocolate bars that are both delicious and visually stunning. As a returning favourite, the flavour combinations and textures will be updated on this revised course.

Buttercream finishes are increasingly in demand from brides and grooms who are looking for better flavour and a fresher finish to their cakes. Your tutor, Marianne, will take you through all you need to know about baking, layering and stacking buttercream finish cakes, including advice on storage and transportation options.

Join Mark Tilling, the UK's chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. You will enjoy this course whether a beginner or if you have previous experience of working with chocolate.

In this special Summer edition of Buttercream Flower Cupcakes, buttercream expert Marianne Stewart will show you how to hand pipe Swiss meringue buttercream flowers including hydrangea, chrysanthemum, rose, succulents and cacti in vibrant reds, peach pinks, greens.

Fast-track your buttercream piping skills in this techniques class with Marianne Stewart. You will first learn how to make a smooth and stable Swiss Meringue Buttercream as well as English/American Buttercream so that you can compare and work with both types to see what works best for you. Marianne will guide you through a wide variety of nozzles and the different effects you can achieve, including borders, frills and lettering on both a flat board and a dummy cake.

Macaroons feature in the chicest bakeries and pâtisseries all over the world, but can be very difficult to master. Join Marianne Stewart and learn how to make these intricate delicacies in a variety of flavours and colours following the professional method.

A great opportunity to learn with not one but two leading sugarcraft tutors – royal icing expert Tessa Whitehouse and expert cake artist, Natasha Collins. On this special one-day course, you will learn how to achieve amazing painted effects with edible colours and a wide range of royal icing techniques on cookie canvases to create your own edible mini masterpieces.

Individual miniature cakes are a popular and versatile choice for many occasions. Join Master Chocolatier, Mark Tilling to learn how to make and decorate delectable chocolate miniature cakes that would be perfect for wedding tables, dinner parties and more.

Join Mark Tilling, the UK's chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. You will enjoy this course whether a beginner or if you have previous experience of working with chocolate.

Join Mark Tilling, UK Chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. In an updated 2019 version of this course, Mark will take you through five days of professional techniques including tempering, colouring chocolate and using chocolate moulds. You will enjoy this course whether a beginner in chocolate or if you have previous experience of working with chocolate and will take home a Squires Kitchen Certificate to illustrate your achievements.

Over four eye opening days expert tutor Claire Fitzsimons will walk you through the foundations of the four pillars of sugarcraft: sugarpaste, royal icing, pastillage and sugar flowers! Perfect for those totally new to sugarcraft and wanting to fast-track their skills on their way to a professional standard.

In this special Summer edition of Buttercream Flower Cupcakes, buttercream expert Marianne Stewart will show you how to hand pipe Swiss meringue buttercream flowers including hydrangea, chrysanthemum, rose, succulents and cacti in vibrant reds, peach pinks, greens.

Fast-track your buttercream piping skills in this techniques class with Marianne Stewart. You will first learn how to make a smooth and stable Swiss Meringue Buttercream as well as English/American Buttercream so that you can compare and work with both types to see what works best for you. Marianne will guide you through a wide variety of nozzles and the different effects you can achieve, including borders, frills and lettering on both a flat board and a dummy cake.

Join Mark Tilling, the UK's chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. You will enjoy this course whether a beginner or if you have previous experience of working with chocolate.

Learn how to make the very latest in cake trends with this out of this world mirror glaze cake! Complete with everlasting edible bubbles that will never pop, sugar sails and gold leaf this cake is perfect for any occasion - whether a modern wedding, engagement or birthday party, just switch up the colours to suit the client and surroundings.

Author of free-from baking book 'Nourish Cakes', Marianne will show you how to put a celebratory spin on free-from baking, with an emphasis on using exciting, fresh and flavourful ingredients that pack a punch to ensure it tastes better than any regular cake. This class covers some of her favourite recipes from the book, including the front cover showstopper 'Courgette, Coconut & Lime Layer Cake' and also the silky-smooth 'Vegan Chai Latte Cheesecakes'.

Join Naomi Lee of The Cake Botanist and make this super elegant textured cake complete with stunning sugar magnolias! Over two days you will first bake rich chocolate sponges before achieving crisp, sharp edges on your square cakes. You will then learn how to create an amazing natural textured crackle effect using Naomi's special technique which is on trend right now. You will then work with flower paste to make beautifully realistic wired magnolias for a real statement.

Individual miniature cakes are a popular and versatile choice for many occasions. Join Master Chocolatier, Mark Tilling to learn how to make and decorate delectable chocolate miniature cakes that would be perfect for wedding tables, dinner parties and more.

Join Mark Tilling, the UK's chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. You will enjoy this course whether a beginner or if you have previous experience of working with chocolate.

Join Mark Tilling, UK Chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. In an updated 2019 version of this course, Mark will take you through five days of professional techniques including tempering, colouring chocolate and using chocolate moulds. You will enjoy this course whether a beginner in chocolate or if you have previous experience of working with chocolate and will take home a Squires Kitchen Certificate to illustrate your achievements.

Whether you royal ice your cakes using traditional techniques or opt for a modern sugarpaste covering, piped greetings add a professional touch to any celebration cake. This class will cover royal iced piped inscriptions and run outs, along with new modern techniques to include brushtroke lettering, painting with cocoa butter and working with Tappitts and stencils.

Mark Tilling, Squires Kitchen’s Master Chocolatier and UK Chocolate Master 2006-2010, will take you through the intricate art of making delicious, professional-standard moulded chocolates and truffles. You will be awarded with a Squires Kitchen Certificate to illustrate your achievements.

In this special Autumn edition of Buttercream Flower Cupcakes, buttercream expert Marianne Stewart will show you how to hand pipe Swiss meringue buttercream flowers in gorgeous autumnal colours including red, oranges, yellows and golds.

Fast-track your buttercream piping skills in this techniques class with Marianne Stewart. You will first learn how to make a smooth and stable Swiss Meringue Buttercream as well as English/American Buttercream so that you can compare and work with both types to see what works best for you. Marianne will guide you through a wide variety of nozzles and the different effects you can achieve, including borders, frills and lettering on both a flat board and a dummy cake.

High-end, handcrafted chocolate bars with enticing flavour combinations and texture contrasts are a popular trend. Join Master Chocolatier, Mark Tilling, on this exciting course and learn how to make and decorate chocolate bars that are both delicious and visually stunning. As a returning favourite, the flavour combinations and textures will be updated on this revised course.

Get ready for Christmas with this festive edition of our Key Skills: Celebration Cakes course! If you'd like to learn the skills needed to cover celebration cakes to a professional finish with sugarpaste (fondant), this is an essential course for you. You will also learn how to create simple decorations and benefit from an introduction to a wide range of basic sugarcraft tools.