The course will assist you to make and work with soft icing and includes novelty cakes . You will also learn how to make sugar flowers and models to decorate your cakes , how to decorate cupcakes, and using royal icing and modelling . You will need to bring your own ingredients to class
What can I do next?
Improvers and Advanced cake decarating. The Spring term course includes piping with buttercream, novelty cakes, wired flowers and further modelling projects used to decorate special occasion cakes . The Summer term course is to develop skills further and includes tiered cakes, chocolate work, how to create a spray of wired flowers , lace and novelty cakes.
What will I be doing?
Make and work with soft icing and includes novelty cakes . You will also learn how to make sugar flowers and models to decorate your cakes , how to decorate cupcakes, and using royal icing and modelling . You will need to bring your own ingredients to class Starting with the basic techniques to enable you to produce beautiful edible creations for friends and family. The course includes covering a cake with soft icing, iced biscuits, cupcakes, piping, modelling and simple flowers. The last few sessions will include decorating a cake in time for Christmas.
Entry requirements
Our improvers course is designed for those who have completed our beginners class, or those with other previous cake decorating or sugar craft experience
What do I need to bring?
Ingredients for each class The courses does not include tools and equipment, these must be purchased separately. The tutor will supply you with an equipment list on enrolment. Please email the tutor Lisa Braxton-Jones on This email address is being protected from spambots. You need JavaScript enabled to view it. if you have any questions.
Fee Information
£120.00 for the 10 week block
These fees are indicative of the 2024-25 costs and may be subject to change
Further Information
How to enrol
To enrol on any of our part time courses please contact our Information Centre on 01992 411411.
For further information please contact This email address is being protected from spambots. You need JavaScript enabled to view it.
