After completing a BA (Hons) degree in Video Game Design, Vicky discovered the world of cake in 2011 and swapped computer graphics for sugar artistry. Her awards include, Cupcake Artist of the year 2016 and Best Magazine Cover 2017 at the Cake Masters awards as well as multiple awards at Squire's Kitchen Annual Exhibition, Cake International, Piece of Cake and the Cake and Bake show.
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Award-winning tutor and author Vicky Teather will teach you a whole host of essential modelling skills including hand modelling, texturing, dusting and moulding.
Whether you’re new to sugar modelling or looking to step up your skills, you’ll love creating your own festive mice scene.
As a medal winner in the prestigious Salon Culinaire competition, Claire’s expertise makes her a first class tutor. Her patience and excellent teaching experience are ideal for students wishing to learn new sugarcraft techniques.
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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.
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Much of Helen’s work is inspired by the clean lines and sharp sugarpasted edges of Australian cake design and these features are now part of her signature style along with hand-piping, a skill she learnt from Eddie Spence MBE.
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Have you ever wanted to learn the secrets of how to achieve a sharp edged cake, without using royal icing? This fail-safe method will reveal everything you need for the confidence to create your own flawless sharp edged cake using sugarpaste at home, adding an elegant twist to any celebration cake.
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Tessa learnt her expansive royal icing skills from Eddie Spence MBE, going on to win gold for her Rene Lalique-inspired wedding cake at Salon Culinaire in 2014. With a relaxed style, Tessa loves to inspire others to work with the amazing medium of sugar.
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