The National Bakery School Certificate in Sugarcraft (Intermediate)Southwark Campus
This course includes three modules, covering sugarpaste techniques, royal icing techniques and wired sugar flower.
Each module will be practice based individual work, with a folder presentation of design, planning and photographic evidence.
At the end of each module you will receive a certificate from the National Bakery School in sugarcraft.
Sugar Paste Module: 1 October 2019 – 19 November 2019.
Royal Icing Module: 7 January 2020 – 25 February 2020.
Wired Sugar Flowers: 10 March 2020 – 19 May 2020.
Each module runs for 3 days a week for 8 weeks, from 10:00 to 15:00.
To apply, please get in touch with our team member, Dan Janowski, who will direct you to our payment link.
Sugar paste techniques:
Covering cakes with curved edge and sharp edge using crumb coating and ganache coating, use of colour, textures in paste, fabric effects, bas relief, modelling, cut outs, unwired flowers and carved cake.
Royal icing techniques:
Coating cakes in royal icing, use of colour, piping skills: shells, scrolls, over piping, line work, lace pieces, run outs, runout collar, centre piece in royal icing, piped flowers, string work, brush embroidery and pressure piping.
Wired sugar flowers:
A range of flowers arrangements to include Single layer, multi-layer flowers, a range of foliage, berries, succulents, hand pulled flowers, Mexican hat methods, dusting, and taping, spraying and glazing.
There are no age restrictions.
This course is for intermediates and there is an assumption you will be familiar with the beginner techniques involved in sugarcraft.