FEBRUARY
Wednesday 3rd
1 DAY |
Pressure Piping
Come and learn from the master of royal icing. On this one-day course, Eddie Spence MBE will guide you through the real secrets of pressure piping, so you can leave this course with the confidence to add this skilful and beautiful technique to your cakes.
This course is suitable for beginners and no previous experience is required. |
ZS100203-ES |
FOUNDATION FOCUS |
Eddie Spence MBE |
£150 |
FEBRUARY
Saturday 6th
to
Sunday 7th
2 DAYS
|
Sugarpaste for Beginners
An essential course for those looking to learn the key skills for covering cakes to achieve a professional finish.
Bring a 6” round fruit cake and Paddi will teach you how to cover it with marzipan and sugarpaste, decorate it with a fabric-effect drape and bows, and use moulds to make decorations such as simple unwired flowers.
You will leave this course with the confidence and ability to create simple and impressive cakes. |
ZS100206-SG |
FOUNDATION CORE
12 Credit points towards Squires Kitchen’s Master Certificate |
Susan Griffiths |
£185 |
FEBRUARY
Tuesday 9th
1 DAY |
Beginners’ Chocolate
Join Mark Tilling, the UK’s Chocolate Master 2006- 2009, on one of our new and very exciting courses.
Learn how to make beautiful chocolates for Valentines Day, that could be given as gifts or just kept for yourself!
Mark will give you a brief history of chocolate and about the transition from bean to bar.
You will then get to temper chocolate and work piping chocolate hearts and flowers, moulding with Cocoform, decorating small heart shaped chocolates and using transfer sheets with a Valentine’s theme to create amazing chocolate decorations.
Mark’s teaching style is relaxed and fun, and you will go home with the knowledge and skills to make your very own chocolate creations. |
ZS100209-MT |
FOUNDATION FOCUS |
Mark Tilling |
£150 |
FEBRUARY
Wednesday 10th
to
Thursday 11th
2 DAYS |
Moulded Chocolates and Truffles
Your tutor Mark Tilling Squires Kitchen’s Master Chocolatier and UK Chocolate Master 2006-2009 will teach you how to make the most tasty chocolates and truffles.
The course will include how to temper chocolate in two different ways, how to make butter and cream ganaches, marzipan, caramels and lots more. You will learn how to use chocolate moulds, how to dip chocolates and roll truffles. Learn how to decorate using cocoa butter colours and different piping techniques. Throughout the course, the finest chocolates and ingredients from around the world will be used. Take home all that you make and recipes with all your new skills.
|
|
ADVANCED |
Mark Tilling |
£250 |
FEBRUARY
Thursday 11th
to
Friday 12th
2 DAYS |
Royal Icing for Beginners
If you have never tried this technique before or you wish to improve your royal icing skills, then join us on this course.
Talented Ceri will teach you the basic techniques to marzipan and royal ice a cake to a smooth, professional-standard finish, and then how to decorate with simple run-outs and piping designs.
You will leave the course with a real sense of achievement and the confidence to decorate any celebration cake. |
ZS100211-CG |
FOUNDATION CORE
12 Credit points towards Squires Kitchen’s Master Certificate |
Ceri Griffiths |
£185 |
FEBRUARY
Monday 15th
to
Saturday 20th
6 DAYS |
Professional Intensive Week of Cake Decorating
A fast-track, intensive and professional six-day course designed to cover the key skills in sugarcraft.
Over these six days, you will undertake in-depth theory and practical work, learning about marzipan, royal icing, sugarpaste, sugar flowers and pastillage.
On completion of the course, you will have a very good understanding of the craft and the confidence to further your sugarcraft abilities, whether it is for personal or professional purposes.
This course is informative, fun and rewarding.
All students attending will achieve their SK FOUNDATION MASTER CERTIFICATE.
Module 1 – Monday: Marzipan
Module 2 – Tuesday: Royal Icing
Module 3 – Wednesday: Royal Icing
Module 4 – Thursday: Pastillage
Module 5 – Friday: Sugarpaste
Module 6 – Saturday: Sugar Flowers |
ZS100215-PC |
FOUNDATION CORE
Students will complete Squires Kitchen’s Master Certificate |
Paddi Clark |
£650 |
FEBRUARY
Monday 22nd
1 DAY |
Novelty Character Modelling
Novelty characters are very popular on celebration cakes, and whether you are making cakes for your friends and family or running your own cake decorating business, novelty modelling is an invaluable skill to have.
Author and novelty modelling expert Jan will teach you the secrets of modelling and the basic skills and techniques needed to create amazing novelty people and animals. |
ZS100222-JC |
FOUNDATION CORE
6 Credit points towards Squires Kitchen’s Master Certificate |
Jan Clement-May |
£99 |
FEBRUARY
Tuesday 23rd
to
Wednesday 24th
2 DAYS |
Chocolate dessert course
Lean how to make the most out of chocolate in plated desserts from using the finest ingredients.
Your tutor Mark Tilling Squires Kitchen’s Master Chocolatier and UK Chocolate Master 2006-2009 will teach you how to make different mousses, sauces, cream and lots more. He will also show you the different ways of plating chocolate desserts. |
|
ADVANCED |
Mark Tilling |
£250 |
FEBRUARY
Wednesday 24th
to
Friday 26th
3 DAYS |
Professional Wedding Cake Course
Whether you make cakes professionally or for friends and family, this course will guide you through all aspects of making a wedding cake from the initial design, through to the final assembly.
Paddi will work with you to design your own individual tiered sugarpasted cake of your choice with a colour coordinated wired spray of Calla Lilies, jasmine and foliage.
You will learn a variety of techniques to decorate the top and sides of the cake, with skills that include appliqué, piping, embroidery, and moulds.
This course will give you the confidence to create your very own wedding cakes.
Some previous experience in cake decorating would be an advantage. Early booking is advisable. |
ZS100224-PC |
FOCUS COURSE
Students should be confident covering a cake with sugarpaste |
Paddi Clark |
£375 |
