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Strict Standards: Non-static method Configure::read() should not be called statically, assuming $this from incompatible context in /var/www/html/cake/libs/debugger.php on line 308 Strict Standards: Non-static method Configure::getInstance() should not be called statically, assuming $this from incompatible context in /var/www/html/cake/libs/configure.php on line 154 Strict Standards: Non-static method CakeLog::write() should not be called statically, assuming $this from incompatible context in /var/www/html/cake/libs/debugger.php on line 311 Strict Standards: Non-static method String::insert() should not be called statically, assuming $this from incompatible context in /var/www/html/cake/libs/debugger.php on line 311 Strict Standards: Non-static method CakeLog::getInstance() should not be called statically, assuming $this from incompatible context in /var/www/html/cake/libs/cake_log.php on line 230 Strict Standards: Non-static method App::import() should not be called statically, assuming $this from incompatible context in /var/www/html/cake/libs/cake_log.php on line 180 Strict Standards: Non-static method App::getInstance() should not be called statically, assuming $this from incompatible context in /var/www/html/cake/libs/configure.php on line 896 Bakery > Perfect Petit Fours – Squires Kitchen International School of Cake Design, Sugarcraft, Baking, Chocolate and Patisserie

Perfect Petit Fours

Course photo is illustrative and does not necessarily represent the actual course topic - please see the course description for specific topics covered on the course.

Small, bite-sized sweet treats, petits fours are an elegant addition to a dinner party or afternoon tea and can also accompany a celebration cake to create a themed Sweet Table.

Course tutor: Marianne Stewart

Course date and times:
  • Thursday 19th September: 9:30am to 4:00pm
  • Friday 20th September: 9:30am to 4:00pm
This course is the perfect opportunity to learn how to make a selection of tasty and visually satisfying goodies, from meringue pops and artisan marshmallows to indulgent fudge and elegant nougat. These elements have been carefully selected to showcase how they can work together to complement a celebration or wedding cake colour scheme and flavours to form an impressive dessert table.
 
Over two days, experienced pastry chef, cake decorator and author Marianne Stewart, will teach you how to make delicate rosebud meringues, indulgent white chocolate and pistachio fudge, honey and almond nougat with wafer paper decoration, raspberry and rose artisan marshmallows, pink prosecco truffles and on-trend mini baked doughnuts with a pink glaze and sprinkles.
 
You will learn all about contemporary confectionery on these days with a focus on producing flawless treats and incorporating colour and fresh flavour combinations. You’ll also get invaluable advice on presentation, stylish decoration ideas and top tips for creating a stunning selection of Perfect Petits Fours.

Course Details

£295.00
Hurry, only 1 place remaining
2 day course
9:30am to 4:00pm
Suitable for beginners
Type: Project

Places required:


Skill Prerequisites:

None.

Course modules
Date Time Title Tutor Location
19th September 09:30 - 16:00 Day 1 Marianne Stewart Squires Kitchen International School
20th September 09:30 - 16:00 Day 2 Marianne Stewart Squires Kitchen International School
ZS20190919-MS