Professional Cake Decorating

Do you aspire to auditioning for bake off, producing your own celebration cakes for birthdays, anniversaries or even weddings? If so, this is the course for you.

The Professional Cake Decorating course provides an appropriate basis for self-employment or a progression route from or to Part-time Patisserie level 2 course.

Delivered by a highly experienced cake decorating professional, the course runs for 10 weeks and is designed to enable learners to develop their skills in cake decoration and sugarcraft.

Baking of a range of cakes, the course covers a range of traditional and contemporary techniques including crumb coating, stacking, piping, quilting, modelling and fault line techniques as well as working with fondant, flower paste and ganache.

All ingredients are supplied, although you will be required to purchase end products if you wish to take them home. Specialist personal equipment will need to be supplied by the learner.

Applicants will require a good standard of spoken English and a strong interest in artistic cake decoration.

Course Info
Other courses in this area
Course Content
The course includes:

  • Introduction to sugar paste and its uses
  • Making one of a selection of cakes using available flavours
  • Coating a cake and a board with sugar paste

You will then learn how to:

  • Assemble a tiered cake
  • Achieve contemporary fabric effects such as ruffles

Introduction to working with sugar flower paste.

You will learn how to make unwired and wired flowers using cutters and impression moulds.

Techniques will include:

  • How to colour using both paste and dust colours.
  • Wiring with different gauge wires, use of stamens and how to apply florist tape.
  • How to assemble flowers into a bouquet and attach to the cake
  • How to finish board and decorate cake with royal icing.

What Can I Do Next?

Self employment and working for established business’s. Learners can progress onto the Intermediate and Advanced Professional Cake Decoration Course within the same academic year.

How To Apply

Entry Requirements

There are no formal entry requirements for this course and as such it does not require an application form to be submitted.

How to book your place

This course is purchasable via our Online Store and as soon as a start date is confirmed a ‘Buy Now’ button will appear in the next menu, allowing you to make an online payment and book your place on the course.

Register your interest to receive notifications for when a start date is available

If you would like to be notified for when the next course is available to book you can use the ‘Register an Interest’ button in the next menu and you will receive an email update from us when a start date is confirmed.

Professional Cake Decorating

The Professional Cake Decorating course provides an appropriate basis for self-employment or a progression route from or to Part-time Patisserie level 2 or 3 certificate or diploma level courses.

LocationColchester
Duration10 weeks
Campus / Adult Skills CentreColchester Campus
Start Date01/11/2022
AttendanceTuesday 5pm - 9pm
Price£315

Disclaimer

All fees, prices and funding information shown on this page are for courses starting in the 2022-23 academic year unless stated otherwise, and are correct at the time of entering/printing information, however these may be subject to change due to factors outside of our control. The College cannot accept legal or financial liability as a result of any such changes.

Courses fees are generally not confirmed for September until June / July due to the above factors.

The course information describes programmes offered by Colchester Institute. The College takes all reasonable steps to provide courses as described, but cannot guarantee provision. The information is for guidance and does not form any part of a contract.

The College reserves the right to update and amend information as and when necessary. Colchester Institute will do its best to provide the courses shown, but may have to modify or withdraw a course depending on customer demand and other factors.