Foundation Sugarcraft Diploma

Course photo(s) are illustrative and do not necessarily represent the actual course topic - please see the course description for specific topics covered on the course.

An important 6-day modular course introducing you to all the essential techniques to give you complete confidence in the principles of cake decoration and sugarcraft.

Course tutor: Tessa Whitehouse

Course date and times:
  • Monday 27th July: 9:30am to 4:00pm
  • Tuesday 28th July: 9:30am to 4:00pm
  • Wednesday 29th July: 9:30am to 4:00pm
  • Thursday 30th July: 9:30am to 4:00pm
  • Friday 31st July: 9:30am to 4:00pm
  • Saturday 1st August: 9:30am to 4:00pm

Our friendly team of tutors will give you the confidence to tackle all practical projects while you develop a familiarity with a broad range of materials and equipment. You will learn how to prepare and cover cakes and biscuits and make a range of impressive decorations to create two stunning cakes and a biscuit collection.

The Essential Sugarcraft Diploma course includes: making sugar flowers, both wired and hand-pulled, modelling sugar figures, preparing a sponge cake for covering with buttercream and sugarpaste, and coating both a fruit cake and biscuits in royal icing together with a range of decorative techniques such as edible lace, wafer paper, moulds and piped decoration in royal icing. In parallel you will gain a solid understanding of how to use various pastes, sugars, colours and how to make the most of basic sugarcraft equipment. You will also benefit from the tutors’ top tips and shortcuts.

Course Details

Sorry, fully booked
6 day course
9:30am to 4:00pm
Suitable for beginners
Type: Foundation

Fully booked

Learn about our Diploma

Skill Prerequisites:


Diploma modules
Sponge Cake Preparation, Buttercream and Sugarpaste
Monday 27th July 9:30am - 4:00pm
What you will learn:
• How to expertly split, trim, fill and crumb-coat a pre-baked sponge cake with buttercream
• How to cover a cake and presentation board with sugarpaste to a smooth, professional finish
• How to achieve the perfect round edge to the sugarpaste covering
• How to colour, marble, pleat and ruffle with sugarpaste
• How to make hand modelled flowers, leaves and berries

Claire Fitzsimons
Sugar Flowers
Tuesday 28th July 9:30am - 4:00pm
What you will learn:
• How to use essential equipment including stamens, wires, cutters and florist tape
• How to work with sugar flower paste
• How to use cutters and veiners to make wired leaves and petals
• How to make a wired, full blown flower
• How to make quick and simple one-cutter flowers
• How to make hand-pulled flowers
• How to use dusts and glazes for realistic effects
• How to arrange the minimum of flowers for the maximum effect
• How to assemble the finished flowers and leaves into a simple posy
• How to attach arrangements to a cake

Claire Fitzsimons
Sugar Modelling
Wednesday 29th July 9:30am - 4:00pm
What you will learn:
• How to use different modelling and sugar pastes, including those best suited to fine detail
• How to make basic modelling shapes and adapt them to create simple figures
• How to use easy proportioning methods for successful repeat-sized figures
• How to create different faces and expressions
• How to use different methods of support for sugar figures
• How to use colours for maximum design effect
• How to texture and colour modelling paste to create various effects
• How to use moulds to best effect

Vicky Teather
Royal Icing: Consistencies, Coating and Piping
Thursday 30th July 9:30am - 4:00pm
What you will learn:
• How to make, colour and store royal icing
• How to adapt the consistency of royal icing for different uses such as coating, piping flowers, piping a shell border
• How to prepare a fruit cake with marzipan
• How to coat a cake with royal icing, building up layers for a flawless finish
• How to choose the correct nozzles for and practice piping lines, pearls, shells and flowers
• How to use runout icing to finish a cake drum professionally and create a simple plaque

Tessa Whitehouse
Royal Iced Biscuits
Friday 31st July 9:30am - 4:00pm
What you will learn:
• How to ice biscuits with runout icing
• How to create patterns in runout icing for instant impact (the wet-in-wet technique)
• How to finish biscuits with decorative piped borders, including lace effects
• How to develop and combine piping techniques directly onto a cake to create a range of decorative effects such as hearts, tear drop pearls, delicate loops and brush embroidery
NOTE: Coating the cake will be completed on this day

Tessa Whitehouse
The Wow Factor: The Latest Techniques and Dramatic Effects
Saturday 1st August 9:30am - 4:00pm
What you will learn:
• How to make, store and apply edible lace to cakes and biscuits
• How to create stunning contemporary decorations with wafer paper
• How to create dramatic metallic finishes with paints, dusts and gold leaf pieces
NOTE: How to deal with cake practicalities including health and safety, stacking and dowelling cakes, transportation

Tessa Whitehouse