Foundation Sugarcraft Diploma
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:
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- Monday 14th September: 9:30am to 4:00pm
- Tuesday 15th September: 9:30am to 4:00pm
- Wednesday 16th September: 9:30am to 4:00pm
- Thursday 17th September: 9:30am to 4:00pm
- Friday 18th September: 9:30am to 4:00pm
- Saturday 19th September: 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
Skill Prerequisites:
None.
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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 |
Squires Kitchen International School
The Grange, Hones Yard, Farnham, Surrey
GU9 8BB
United Kingdom
