The National Bakery School Certificate in Sugarcraft (Intermediate)

Program Overview

This sugarcraft course is split into three modules: sugarpaste techniques, royal icing techniques, and wired sugar flowers. Each module takes eight weeks, runs three days a week, and culminates in a certificate from the National Bakery School in sugarcraft. The course is suitable for intermediate students with prior knowledge of basic sugarcraft techniques and covers advanced skills such as covering cakes, piping designs, and creating wired sugar flowers.

Program Outline

Outline:

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. Course dates: 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.

Assessment:

Each module will be practice based individual work, with a folder presentation of design, planning and photographic evidence.

Careers:

At LSBU, we want to set you up for a successful career. Online board where you can see a wide range of placements: part-time, full-time or voluntary. You can also drop in to see our Job Shop advisers, who are always available to help you take the next step in your search. LSBU Careers Hub offering group workshops on CVs, interview techniques and support, guidance on future careers, as well as loads of career resources, connecting you with employers, exciting events, 1-1 support and relevant workshops. This course is for intermediates and there is an assumption you will be familiar with the beginner techniques involved in sugarcraft.

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.