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Learn the art of cake decorating, including Royal Icing work, piped flowers, covering a cake, sugar moulding and flood work. By the end of this course you will be impressing family and friends with your new skills.

Entry Requirements

None.

Student Instructions

Please bring all of these items for the first lesson: Please bring an apron, washing up cloth, drying towel, plastic dinner mat-no design, small glass mixing bowls, small hand whisk, small butter spatula or palette knife, flat bladed sharp medium size knife, sharp scissors, corn flour and a piece of stocking cut into a 15cm section.1 egg white, 250g icing sugar, extra icing sugar, teaspoon 250 g castor sugar, plastic wrap, bake and glide and wax wrap, notepad and pen. Plus a flat ended dusting brushes and one #0 paint brush which is not required until the end of the course. Non skid rubber matting and a large box to carry things home in.
You will also need to bring a box with a non skid mat to carry your cake in.
Equipment Sales: A basic equipment kit will be available for purchase from the teacher at the first lesson (due to some availability shortages from suppliers in the past). This will also help if you are uncertain as to what to get. The cost is approximately $100 and is to be paid to teacher on the first night.
Kit includes: cake smoothers, tubes – all the ones you will be using, piping bag paper, flower nails, polystyrene dummie, boards, small whisks and pettinice/plastic icing.
All powder colours are available for purchase throughout the course.
Equipment Suppliers on the Gold Coast

• Spotlight – Nerang-Southport Rd, Ashmore
• Sugarartcreations – 0406–110-803- Helen Dissell

Topics

• Hygiene
• Royal icing work including: Piped Flowers, decoration and presentation and covering a cake
• Base and side borders, sugar moulding and flood work
• Technique
• Decorating with piped flowers and leaves.

Career Prospects

Yes.

Delivery Style

Hands-on tuition.

Outcome

Personal development and skills growth. Understanding the fundamentals in working with sugar medium, including design, proportion and balance and the ability to move on to more advanced techniques with knowledge learnt and applied.

Learn the fundamentals of royal icing piping techniques. The course includes bridge and extension work, lace points, floating collars, tulle lace butterflies, brush embroidery and oriental string work. With skills learnt in this course you too can make a royal wedding cake!

Entry Requirements

Some experience with piping required

Student Instructions

Please bring all of these items for the first lesson (unless stated otherwise): Please bring an apron and the following:

• Royal icing made and sifted through a stocking/muslin -recipe on www.sugarartcreations.com.au
• Glycerine
• Writing tubes 1,0 & 00
• Small glass mixing bowls.
• Tube stand
• Piping bags
• Turntable
• Square 6 inch polystyrene dummy already covered in white Pettinice and hardened. Dummy to be placed on a 9 inch 4mm deep board and secured.
• 6 inch round thin board
• Powder colours
• Cotton wool balls.
• Egg white
• Pettinice ½ kg
• Glass sheet or Perspex sheet 7–8 inch square or round.
• Wax proof paper
• Wet cloth
• Spatula
• Icing sugar- sifted
• Glad wrap
• Cotton tulle- fine grade ¼ metre.
• Fine scissors
• Sticky tape
• Petal base
• 3–4 wiping up cloths-dishcloths or facecloths- white facecloths
• sponge
• Polystyrene wine dividers- to be explained in class before purchasing.

All powder colours are available for purchase throughout the course
Equipment Suppliers on the Gold Coast

• Spotlight – Nerang-Southport Rd, Ashmore
• Sugarartcreations – 0406–110-803- Helen Dissell

Topics

• Bridge and extension work
• Lace points
• Floating collars
• Tulle lace butterflies
• Brush embroidery.
• Oriental string work.

This photo shows the advanced piping work that will be covered in this course. The flowers (and horseshoe) are made of icing. Making flowers like thos pictured is part of the Floral sugar arts courses.

Career Prospects

Yes

Delivery Style

Hands-on tuition.

Outcomes

Personal development and skills growth. Understanding the fundamentals in working with sugar medium, including design, proportion and balance and the ability to move on to more advanced techniques with knowledge learnt and applied. With skills learnt in this course you too can make a royal wedding cake!

Learn the art of moulding in sugar paste, creating comic and cartoon characters in sugar. By the end of this course you will be creating delicacies for the table and delightful party decorative ideas so you can deliver the prefect character cake.

Entry Requirements

None.

Student Instructions

Please bring following items to first lesson:
Apron, washing up cloth, drying towel, plastic dinner mat- no design, small glass mixing bowl, small butter spatula or palette knife, 1 egg white, 250g icing sugar, Ready made Mexican paste recipe available on the sugarcreations website
Plastic wrap, notepad and pen, spaghetti, marzipan, suckers on sticks, small grater, slurpy straw, confectioners glaze for cake decorating, toothpicks, pettinice, frymaster or copha, cornflour, powder colours, plastic ziplock bags, 8” cake board, embroidery scissors or fine sharp scissors, clay gun, thin small sock needle, basic tool set including balling tool and veining tool, small rolling pin tool like an inside of a fax roll about 15 cm long-bathroom rail is also very good, bubble sponge 10” piece or rippled sponge, flat ended paint brushes soft nylon , No 2 and 000 fine paint brush, miniature jam container or empty nail polish bottle, hardened plastic tile for rolling out on i.e. rolling out cake decorators board nylon stocking or muslin cloth, cornflour, shoe box, Non-skid mating, white tissues
Calyx and blossom cutters, required metals cutters to be used in course – all available for purchase in the class. Please bring the cutters you have already.
Tylose powder (available for purchase at the class) please purchase this at class as there are different grades. You can also purchase the superior grade at the listed shops – It is called Tylose C1000P Superior grade from Sugarartcreations.

Equipment Suppliers on the Gold Coast

• Spotlight – Nerang-Southport Rd, Ashmore
• Sugarartcreations – 0406–110-803- Helen Dissell

Topics

Modelling fairies, people, marzipan fruit, bass relief pictures and pictures or lollies in paste with characters.

Career Prospects

Yes, the skills gained are used in hospitality

Delivery Style

Hands-on tuition.

Outcomes

Personal development and skills growth understanding the fundamentals in modelling in sugar paste creating comic and cartoon characters and in sugar. Creating delicacies for the table and delightful children’s party decorative ideas.. This course will give you all the knowledge you need in delivering the perfect character cake.

In this course you will learn how to cover your Christmas cake, model Christmas novelties and decorate your cake in time for Christmas. Additional costs apply.

Entry Requirements

Students are also required to bring a fruit cake baked in a teacup or small pudding bowl or chinese tea cup.

Student Instructions

Please bring the following:

• 8 inch round fruit cake and fruit cake baked in a tea cup.
• Smooth apricot jam
• 1kg pettinice/sugarpaste fondant- bakels
• 1kg odense marzipan
• Cornflour tied into a handkerchief or stocking
• Rolling pin
• Icing sugar
• Modelling tools for sugar work available from spotlight.
• Plastic trowel
• Tile or melamine tile
• Ruler
• Long bladed sharp knife
• Cake smoothers
• Rolling out mats for fondant
• Spatula- small
• Powder colours- these will be available to purchase at the course.
• Bubble sponge or paint palette dish
• Sharp embroidery scissors.
• Schlurpy spoon
• Apron, washing up cloth and tea towel
• Writing tube and star tube medium

Topics

• Covering a fruit cake
• Theory behind principals used.
• Modelling Christmas characters and decorative items
• Assembly of Christmas cake

Career Prospects

Endless

Delivery Style

Hands-on

Outcomes

Self employment is an option

This is a hands on course where you will be supplied with a chocolate cake and everything needed to create a chocolate masterpiece which includes working with couveture chocolate to create ganache, curls, collars, chocolate paste and chocolate flowers. Organise a dinner party for the evening because you will leave with a cake that will really impress family and friends!

Entry Requirements

Nil

Student Instructions

Please bring an apron, washing up cloth and tea towel plus a large open box (bigger than 10”) that with non skid rubber matting in the bottom to carry cake home.

Students must wear closed shoes which are flat and comfortable as we are working in a commercial kitchen and this is the work place health and safety law.

Topics

• History of chocolate
• Making and applying ganache
• Cutting the cake
• Decorated couveture collars
• Tempering chocolate
• Chocolate curls
• Funky decorations
• Chocolate paste
• Chocolate flowers
• Decorating the cake
• 3D chocolate bow

Delivery Style

Endless

Outcomes

Hands on tuition where you will produce a decorated wow factor chocolate cake from cutting the cake and making and applying chocolate decorations

This course will give you all the knowledge you need in delivering the perfect arrangement suitable for any wedding cake or occasion. Gain an understanding of the fundamentals of working with sugar paste, creating flowers and sprays in sugar and modelling in sugar.

Entry Requirements

None.

Student Instructions

Please bring following items to first lesson:
Apron, washing up cloth, drying towel, plastic dinner mat- no design, small glass mixing bowl, small butter spatula or palette knife, 1 egg white, 250g icing sugar, Ready made royal icing recipe available on the sugarartcreations website.
Plastic wrap, notepad and pen, oasis for arranging flowers is available at Spotlight or florists, 24# green covered wire, 30# or 33# white covered wire, frymaster or copha, powder colours, nile green (light) green florist tape, embroidery scissors or fine sharp scissors, thin small sock needle, basic tool set including balling tool and veining tool, small rolling pin tool like an inside of a fax roll about 15 cm long-bathroom rail is also very good, bubble sponge 10” piece or rippled sponge, flat ended paint brushes, No 2 and 000 fine paint brush, miniature jam container or empty nail polish bottle, hardened plastic tile for rolling out on i.e. rolling out cake decorators board nylon stocking or muslin cloth, cornflour, shoe box, Non-skid mating, white tissues
Rose petal, calyx and leaf cutters, blossom cutters, frangipani and other required metals cutters to be used in course – all available for purchase in the class. Also edible powder colours available for purchase in the class.
Tylose powder (available for purchase at the class) please purchase this at class as there are different grades. You can also purchase the superior grade at the listed shops- It is called Tylose C1000P Superior grade from Sugarartcreations.
Equipment Suppliers on the Gold Coast:

• Spotlight – Nerang-Southport Rd, Ashmore
• Sugarartcreations – 0406–110-803- Helen Dissell

Topics

Stage I class – Flowers covered in this course will be frangipani, freesia, rose, foliage, blossom and honeysuckle
Stage II class to be offered later Flowers will be Lily, gerbera, chrysanthemum, tulip, daisy and sunflower

Career Prospects

Yes.

Delivery Style

Hands-on tuition.

Outcomes

Personal development and skills growth understanding the fundamentals in working with sugar paste creating flowers sprays in sugar and modelling in sugar. This course will give you all the knowledge you need in delivering the perfect arrangement suitable for any wedding cake or occasion.