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Sponge Cake Preparation, Buttercream and Sugarpaste
Monday 14th September 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
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Claire Fitzsimons |
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Sugar Flowers
Tuesday 15th September 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
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Claire Fitzsimons |
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Sugar Modelling
Wednesday 16th September 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
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Vicky Teather |
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Royal Icing: Consistencies, Coating and Piping
Thursday 17th September 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
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Tessa Whitehouse |
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Royal Iced Biscuits
Friday 18th September 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
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Tessa Whitehouse |
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The Wow Factor: The Latest Techniques and Dramatic Effects
Saturday 19th September 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
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Tessa Whitehouse |