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DECORATING TECHNIQUES - 3rd June to 7th June 2019
DECORATING TECHNIQUES - 3rd June to 7th June 2019
DECORATING TECHNIQUES - 3rd June to 7th June 2019
DECORATING TECHNIQUES - 3rd June to 7th June 2019
DECORATING TECHNIQUES - 3rd June to 7th June 2019
DECORATING TECHNIQUES - 3rd June to 7th June 2019
DECORATING TECHNIQUES - 3rd June to 7th June 2019

DECORATING TECHNIQUES - 3rd June to 7th June 2019

£1,095.00

PRODUCT DESCRIPTION

A comprehensive five-day course designed to establish and enhance fundamental decorating techniques.

This intensive five-day module will provide you with a strong foundation in key decorating techniques. We cover the principles of working with a variety of elements, such as royal icing, marzipan, liquid fondant, sugar paste, flower paste and modelling paste. You will then put these lessons to practical use in order to complete the projects we assign you, which include piped flowers, Fondant Fancies, cookies and a two-tier cake. By the end of the week, you will have a deeper understanding of the art of cake decorating and the confidence to apply your new skills to your own creations, whether on a personal or professional level.

All students will receive a certificate upon successful completion of the module.

Completion of the Decorating Techniques Module is essential for all students seeking to achieve the Peggy Porschen Academy Diploma.

Day 1: Piping Techniques

Making parchment piping bags

Principles of making and using royal icing; adjusting consistency (line & stiff peak)

Introduction to piping techniques on a pre-iced dummy: practical skills include piping dots, borders, fleurs de lis, lines, corners, loops & swags, Victorian scrolls, letters & inscriptions

Day 2: Advanced Piping Techniques

Making flowers with royal icing: flowers include simple 5-petal blossoms, daisies, pansies, daffodils and violets

Colouring royal icing; adjusting consistency (line & flooding)

Using templates to create butterfly run-outs; incorporating simple & effective decorative elements such as wet-on-wet patterns

Preparing Fondant Fancies: trimming sponge and covering with marzipan; weighting down the cake

*Please note there is no baking in this module*

Day 3: Fondant Fancies

Dividing sponges into identical, bite-sized squares

Completing run-outs with overpiping

Working with liquid fondant: adjusting colour and consistency; dipping Fondant Fancies

Decorating Fondant Fancies with royal icing techniques and creations covered during the module

Day 4: Two-Tiered Cake

Introduction to flower paste, sugar paste and modelling paste

Making moulded roses

Icing dummies and boards

Trimming, layering and icing a 6-inch sponge (real cake)

Stacking cake tiers with dowels

Adding professional decorative elements to a stacked cake

*Please note there is no baking in this module*

Day 5: Cookies

Using royal icing skills to decorate (flooding, overpiping, brush embroidery and stencilling) a selection of Peggy’s seasonal cookies

*Please note there is no baking in this module*

 

Details:

Times: 10am to 4pm

(Due to the nature of the work involved, end times of some days may vary -- i.e. some days will finish earlier, and some later. This will not affect the overall content of the course.) 

Duration: 5 Days

Skill Level: Intermediate to Advanced

Class Size: 6 students

Tutors: TBC

Fee: £1095

 

Additional Information: 

International Students: If you are coming from abroad and require a visa, we recommend you book at least three months in advance to allow for ample time to process your visa application. We do not offer a letter of invitation to assist with your visa, although we are happy to send a letter confirming your course booking. We do not offer refunds under any circumstances other than those specified in our Cancellation Policy, even if visa applications are rejected.

Student Discounts: All Peggy Porschen Academy students receive a 10% discount on any purchases made at the Academy and Parlour for the duration for the class.

Food & Drink: Students are invited to join us at the Academy about 10 minutes before the start of class. We will also provide complimentary snacks, coffee, tea and water at the Academy throughout the day. While the Academy must remain closed to students during the lunch break, there are plenty of restaurants and cafes in the area and some offer reduced prices to Peggy Porschen students.

Kitchen Attire: The Peggy Porschen Academy will provide students with aprons for use throughout the course. The aprons remain property of the Peggy Porschen Academy and must be returned on laundry collection days and/or at the end of the course. All students are required to wear solid, comfortable shoes with closed toes, such as trainers (no high heels or sandals, please). We recommend students avoid wearing warm and bulky clothing, as the classroom may get quite hot (especially during baking courses).

Code of Conduct: Due to health and safety regulations, students are required to neatly tie back long hair at all times. They are also advised against wearing jewellery. Students are not permitted to use mobile phones in the classroom, with the exception of using the camera function. Videos are strictly prohibited.

Tools, Equipment & Ingredients: The Peggy Porschen Academy will provide students with all required tools, equipment and ingredients for the duration of the class. The tools and equipment remain property of the Peggy Porschen Academy and must be returned at the end of the course. Certain items are available for purchase at the Academy, at the Parlour or through our online store.

Transportation Boxes & Bags: The Peggy Porschen Academy will provide suitable boxes for the products created in class, however students are responsible for bringing their own heavy-duty carrier bags.