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SUGAR FLOWERS - 17th June to 28th June 2019
SUGAR FLOWERS - 17th June to 28th June 2019
SUGAR FLOWERS - 17th June to 28th June 2019
SUGAR FLOWERS - 17th June to 28th June 2019
SUGAR FLOWERS - 17th June to 28th June 2019
SUGAR FLOWERS - 17th June to 28th June 2019
SUGAR FLOWERS - 17th June to 28th June 2019
SUGAR FLOWERS - 17th June to 28th June 2019
SUGAR FLOWERS - 17th June to 28th June 2019

SUGAR FLOWERS - 17th June to 28th June 2019



This comprehensive 10-day course will teach you everything you need to know to achieve a wide range of Peggy’s signature sugar flowers.

Spread out over two weeks, this 10-day module provides you with extensive guidance on the art of sugar flowers, covering all steps from rolling out flower paste to arranging flowers on a dummy cake. You will make simple blossoms, wired blossoms and large blooms – all of which will be taped, dusted and steamed for a professional finish. Sugar flowers covered in this diploma module include: petunia, violet, primrose, daisy, pansy, sweet pea, hydrangea, stephanotis, cherry blossom, freesia, dahlia, coral charm peony, moth orchid, lily of the valley, rose, anemone and parrot tulip. 

You will also learn how to work with fresh flowers on a day that includes a trip to a nearby flower market and advice from a leading London-based florist. At the end of the module, you will go home with a selection of sugar flowers, as well as the confidence to decorate a cake with a floral arrangement, whether fresh or made of sugar.

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

Completion of the Flowers Module is essential for all students seeking to achieve the Peggy Porschen Academy Professional Cake Maker Diploma.

Day 1:
Introduction to flower paste and colour mixing
Make simple blossoms: petunias, violets, primroses, daisies, pansies

Introduction to dusting/painting sugar flowers

Day 2, 3 & 4:
Make wired blossoms: hydrangeas, cherry blossoms, stephanotis, sweetpeas, and lily of the valley
Day 5, 6 and 7:
Make large blooms: wired roses, rose buds  & leaves, anemone, moth orchid, freesia, coral charm peony, parrot tulip and dahlia
Day 8
Cover dummies and cake boards with sugar paste
Gunge dummies
Stack dummies for fresh flower arrangement

Introduction to royal icing: piping dainty dots on cake for fresh flower arrangement

Day 9
Trip to New Covent Garden Flower Market with Hannah Martin
Students can choose fresh flowers for their cake

Complete fresh flower arrangement

Day 10
Finish sugar flowers: dust, steam and tape
Arrange flowers and sprays on dummy

*Please note there is no baking in this module*

Times: 10am to 4pm (except day 8 starts at 7:45am with a trip to the flower market and ends at around 2:45pm)
(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: 10 Days
Skill Level: Intermediate to Advanced
Prerequisites: Any sugar craft flower class, at a foundation level or higher
Class Size: 6 students
Tutors: TBC & Hannah Martin for fresh flowers

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 for a complimentary tea or coffee at the Parlour from about half an hour 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.

Please read our cancellation policy here: