Course overviewDuring the course learners will develop their creativity and practical making skills to produce very detailed sugarcraft objects. Learners will be initially assessed to establish their starting points and what they would like to cover in the short course. Topics may include - covering all shapes of cake with marzipan and fondant icing, building up of 3D plaques using patchwork cutters of all designs, making models, producing flowers and leaves both single and multi-flower sprays using flower paste, dusts and paste colours, glazing and wiring together. Due to the complex and fine detail of sugar craft, some of the topics may take the whole of the short course to produce. Topics will be broken down into small components to ensure learners fully understand how to produce objects and will have the confidence to continue outside of the classroom. There will be additional costs for equipment.
What else do I need to know?Lessons are on Thursday evenings. Please note that courses run subject to minimum viable class sizes. Please note there may be additional costs for books, materials or other expenses.
What are the entry requirements?
Suitable if you have an interest in the subject and want to learn a new skill or continue to develop your existing skills without exams or assessment.
How is it assessed?
You will be taught in a friendly and supportive environment with ongoing feedback from your tutor. There are no formal assessments, just a tracking of your progress.
What financial support is on offer?
Courses with a duration over 12 weeks and costing in excess of £150 (including exam fees) can be paid for in instalments over the duration of the course or one year (whichever is shorter). While the College can not guarantee this arrangement in every case, we will do our best to accommodate requests to pay by instalments. In order to pay by instalments you must come into the college, we cannot take payment online.
What can I do next?
You will be able to use your sugarcraft skills to create unique cake decoration.