Ultimate Sugarcraft: Essential Skills and Techniques

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.

An intensive and professional six-day course designed to cover essential sugarcraft skills and the use of basic sugarcraft equipment, combining classic and contemporary decorative styles and techniques. This course is perfect for beginners, home decorators and anyone looking to refresh or update their knowledge of key sugarcraft materials and equipment.

Course tutor: Tessa Whitehouse

Course date and times:
  • Monday 21st October: 9:30am to 4:00pm
  • Tuesday 22nd October: 9:30am to 4:00pm
  • Wednesday 23rd October: 9:30am to 4:00pm
  • Thursday 24th October: 9:30am to 4:00pm
  • Friday 25th October: 9:30am to 4:00pm
  • Saturday 26th October: 9:30am to 4:00pm

Over these six days, you will work on hands-on, practical projects while developing a familiarity with a broad range of products. You will learn how to prepare and cover cakes and how to make a range of impressive decorations and accompaniments for the cakes, with an introduction to essential skills such as sugar flower making, modelling and biscuit decorating in addition to contemporary techniques such as the art of edible lace and wafer paper decorations. In parallel, you will gain a solid understanding of how to use the various pastes, sugars, colours and essential sugarcraft products and how to make the most of basic sugarcraft equipment. 


Preparing and covering a sponge cake with sugarpaste

Splitting, filling and crumb-coating a pre-baked sponge cake with buttercream

Covering the sponge cake with sugarpaste, with a sharp-edge finish

Preparing and covering a fruit cake with Royal Icing

Covering a dummy with marzipan and coating with Royal Icing

Decorating biscuits with Royal Icing

Smooth coating, sectional coating, wet-in-wet patterns

Embellishments such as over-piping, moulds and lace

Wired sugar flowers

Creating a simple hand-wired rose with leaves and hand-pulled filler flowers


Learning basic modelling shapes and how to adapt them to create simple animal figures (such as a rabbit and teddy bear)


Edible Lace

How to make, store and apply lace to cakes and biscuits

Silicone moulds

How to use and make the most of decorative moulds

Royal Icing

How to make run-outs, piped pearls and shells, drop lines, piped flowers

Wafer paper

How to create flowers and bows


Basic sugarcraft equipment

Working with moulds, cutters, veiners, modelling tools, smoothers, side scrapers, straight edge scrapers, piping nozzles

Basic sugarcraft products

Understanding the difference between sugarpaste, sugar dough, modelling paste, Sugar Florist Paste, pastillage and fondant sugar and how to use each product

Understanding the difference between liquid, paste and dust colours and how to use each product

Course Details

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

Fully booked

Skill Prerequisites:


Equipment list

This course requires some additional equipment which you will be able to pre-order. You will be sent an equipment list a few weeks prior to the course.

Course modules
Date Time Title Tutor Location
21st October 09:30 - 16:00 Day 1 Tessa Whitehouse Squires Kitchen International School
22nd October 09:30 - 16:00 Day 2 Tessa Whitehouse Squires Kitchen International School
23rd October 09:30 - 16:00 Day 3 Tessa Whitehouse Squires Kitchen International School
24th October 09:30 - 16:00 Day 4 Tessa Whitehouse Squires Kitchen International School
25th October 09:30 - 16:00 Day 5 Tessa Whitehouse Squires Kitchen International School
26th October 09:30 - 16:00 Day 6 Tessa Whitehouse Squires Kitchen International School