NOVEMBER
Monday 2nd
to
Tuesday 3rd
2 DAYS |
Mini showpieces course
Lean how to make an amazing showpieces with your tutor Mark Tilling Squires Kitchen’s Master Chocolatier and UK Chocolate Master 2006-2009. He will teach you all you need to know about chocolate and the different techniques from using transfer sheets, moulds, to moulding chocolate and spraying with different cocoa butter colours. |
|
ADVANCED |
Mark Tilling |
£250 |
NOVEMBER
Wednesday 4th
to
Thursday 5th
2 DAYS |
Floral Posy of Roses, Carnations, Freesias and Foliage
This course is ideal if you are looking to learn the basic techniques for making beautiful sugar flowers, including assembly, taping and wiring skills.
Paddi will teach you how to make a realistic display of roses, carnations, freesias and foliage in autumnal colours or indeed the colour of your choice. You will also learn how to wire them into a posy, the basic shape to build on for all your future sugar flower sprays. |
ZS091104-PC |
FOUNDATION FOCUS
6 Credit points towards Squires Kitchen’s Master Certificate (instead of foundation core floral course) |
Paddi Clark |
£185 |
NOVEMBER
Friday 6th
1 DAY |
Designer Side Piping in Royal Icing
Embellish the sides of your cakes with beautiful piping designs and patterns which can then be painted, dusted, gilded or just left plain.
Paddi will show you how, as you work on a square dummy to create different designs.
You will also learn how to create patterns and designs and how to transfer them to your cake.
Basic piping skills would be an advantage on this course. |
ZS091106-PC |
FOCUS COURSE – Students should have basic piping skills. |
Paddi Clark |
£99 |
NOVEMBER
Saturday 7th
to
Sunday 8th
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.
Mark Tilling 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. |
ZS091107-MT |
FOUNDATION CORE
12 Credit points towards Squires Kitchen’s Master Certificate |
Mark Tilling |
£185 |
NOVEMBER
Monday 9th
to
Tuesday 10th
2 DAYS |
Christmas Table Centrepiece
Learn how to make a stunning floral arrangement in sugar for the centrepiece of your festive table. |
ZS091109-AL |
ADVANCED |
Alyson Lilleyman |
£290 |
NOVEMBER
Tuesday 10h
to
Wednesday 11th
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 |
NOVEMBER
Wednesday 11th
to
Friday 13th
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. |
ZS091111-PC |
FOCUS COURSE
Students should be confident at covering a cake with sugarpaste |
Paddi Clark |
£375 |
NOVEMBER
Saturday 14th
1 DAY |
Flowers for Beginners: Roses, Carnations, Sweet Pea and Freesia
This course is ideal if you are looking to learn the basic techniques for making beautiful sugar flowers, including assembly, taping and wiring skills.
Susan will teach you how to make a realistic display of roses, carnations, sweet pea, freesias and foliage in the colour of your choice that would be an ideal decoration for a celebration cake.
You will also learn how to wire them into a posy – the basic shape to build on for all your future sugar flower sprays. |
ZS091114-SG |
FOUNDATION CORE
6 Credit points towards Squires Kitchen’s Master |
Susan Griffiths |
£99 |
NOVEMBER
Tuesday 17th
to
Wednesday 18th
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. |
ZS091117-PC |
FOUNDATION CORE
12 Credit points towards Squires Kitchen’s Master Certificate |
Paddi Clark |
£185 |
NOVEMBER
Thursday 19th
1 DAY |
Christmas 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 chocolate decorations for Christmas which could be given as gifts, or just kept for yourself!
Mark will give you a brief history of chocolate and the transition from bean to bar. You will then get to work tempering , piping chocolate designs (such as 3D Christmas trees and stars), moulding snowmen and trees in Cocoform, piping chocolate into shapes, using moulds and using transfer sheets 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 for Christmas. |
ZS091119-MT |
FOUNDATION FOCUS |
Mark Tilling |
£99 |
NOVEMBER
Friday 20th
1 DAY |
Only Stencils
Master the art of using this creative and simple technique on cakes.
On this one day course with resident tutor Paddi, you will learn how to make stencils using airbrushing, appliqué and 3D techniques. Mediums you will use will include royal icing, sugarpaste and flower paste. You will leave this course with plenty of inspiring ideas for decorating cakes for any occasion. |
ZS091120-PC |
FOUNDATION FOCUS |
Paddi Clark |
£99 |
NOVEMBER
Saturday 21st
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. |
ZS091121-JC |
FOUNDATION CORE
6 Credit points towards Squires Kitchen’s Master Certificate |
Jan Clement-May |
£99 |
NOVEMBER
Monday 23rd
to
Saturday 27th
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 |
ZS091123-PC |
FOUNDATION CORE
Students will complete Squires Kitchen’s Master Certificate |
Paddi Clark |
£650 |
NOVEMBER
Sunday 29th
to
Monday 30th
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. |
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ADVANCED |
Mark Tilling |
£250 |
NOVEMBER
Monday 30th
1 DAY |
Advanced Novelty Modelling
If you have experience in novelty modelling and want to learn some more advanced techniques, then this course is for you.
Best-selling author Debbie Brown will take you though some of the tricks of the trade, so you leave with the confidence to create your own novelty models using the skills you have learned. |
ZS091130-DB |
ADVANCED |
Debbie Brown |
£150 |
