Cake Classes by Sugarbliss Cake Company

We are really excited to be finally releasing our new cake class schedules for 2012. Our Sugarbliss Cake Decorating Studio is fully finished and ready to go! Please find listed below our new schedule for August & September 2012. We will be adding shortly further course dates for our advanced decorating classes, 1 day & 3 day workshops and individual speciality classes which will be held in October & November 2012. All our classes are held at our cake craft shop, 1707 High Street Knowle, Solihull, West Midlands B93 0LN.

SUGARBLISS CAKE COURSES FOR AUGUST/SEPTEMBER 2012

BEGINNERS CAKE DECORATING COURSE:

This is a six week course.  During this course, SugarBliss will be showing you the tricks of the trade.   These will enable you to build up your own repertoire of decorations that can be applied to so many cake designs.  The six week course will include how to cover cakes in marzipan and icing, hand piping, hand moulding, the use of cutters to get dramatic effects, hand painting and finally ribbon techniques.

Tuesdays  7pm-9pm. Starts Tuesday 7th August 2012 (and the following 5 Tuesdays). Total Cost £90

To book your course please contact SugarBliss on 01564 774 223 or email us at cakeclasses@sugarblisscakecompany.co.uk

SUGAR FLOWER COURSE

In this 4 week floral workshop course, students will learn how to make a number of beautiful sugar flowers, including the over-sized Open Peony (with stamens) and stunning open roses. Other flowers such as gerberas, sweet peas and hydrangea will be created. Corresponding buds and leaves will also be covered where appropriate. During the course, students will use modelling techniques to make flower centers, and then use cutters, veiners and specific techniques to create buds, leaves, and the many wired petals needed to form their large blooms. Once all of the components are dry, students will also learn colouring and dusting techniques, as well as taping, assembling, and finishing touches to complete their flowers.

Learning outcomes:
Modeling flower centers and using stamens
Creating buds using layers of petals
Creating leaves
Creating wired petals
Dusting and coloring techniques
Coloring and glazing leaves
Taping and assembling large flowers
Favorite finishing touches

Thursdays and Fridays (September 2012) – 3 hours per session for 4 weeks running (times to be confirmed) 
Starts 6th September 2012. Total Cost £188

To book your course please contact SugarBliss on 0156477 4223 or email us at cakeclasses@sugarblisscakecompany.co.uk

CHILDREN’S CAKE DECORATING CLASS (1Day)

Children’s cake classes – here we will teach simple cupcake icing techniques and demonstrate basic sugarpaste modelling to make decorations for cakes. We’ll provide 4 already baked chocolate and vanilla cupcakes and be on hand to help throughout the class. Many already made icings and sprinkles will be available to ensure each cake is different than the previous one to take home in a box. The children’s cupcake decorating classes are 1.5 hours long and we will teach the whole decorating process from start to finish SugarBliss style. All ingredients and materials are supplied by sugarbliss Cake Company for the childrens class.
Individual Class Dates are: Wednesday 15th August 4pm-5.30pm, Wednesday 22nd August 4pm-5.30pm & Wednesday 29th August 11am-12.30pm 2012. Cost £15 (1.5 hour Class.)

To book your course please contact SugarBliss on 01564 774 223 or email us at cakeclasses@sugarblisscakecompany.co.uk

Classes are on a first come first serve basis so please contact us as soon as possible to book your space for August/September. 

On booking the course, we will send through more details about each weeks class. We provide general equipment for all of our classes but edibles must be brought to class by yourselves i.e.  cakes, sugar paste, marzipan and flower paste.  You will also need to bring boards, boxes, ribbons and dowels.  A list will be given for each weeks class requirements at the beginning of the course so that you can prepare.  Everything needed can be pre-ordered at our shop (5% discount will be applied) and it can all be ready for you at the start of your class if this is easier for you. Freshly baked Victoria Sponge cakes can also be pre-ordered for use at our classes if you don’t feel like baking them yourself!

WE LOOK FORWARD TO SEEING YOU SOON!

Welcome to Sugarbliss Cake Decorating Classes, where nyree regular hosts classes throughout the year for Kids and beginners who want to learn the basic skills of cake decoration, to advanced classes for those who want to enhance and learn new skills in cake decoration. At Sugarbliss we have classes which cater for all skill levels that will enhance and inspire you.

Following requests over the years to Sugarbliss Cake Company for cake classes, we have created project-based classes to suit a variety of proficiency levels, from those wishing to start a career in cakes, to those looking for a fun and enriching day out.

Classes are led throughout the year by Nyree and students can enroll in an intimate three day ‘Professional Tiered Wedding Cake’ master class and learn how to ice the perfect cake, securely stack and assemble tiers and pipe exquisite spring flowers, or may prefer to take a fun one day ‘Couture Cookies’ class with friends or colleagues and create their own chic collection of iced cookie treats to take home. Our evening 1-2 hour classes are designed for those who can not join a project led class.

At Sugarbliss we have a class to suit everyone. To find out more about our cake classes, schedule or to enroll on our next course date please contact us on 01564 774 223 or complete the contact form here.

Sugarpaste

We are regular asked by our customers about sugarpaste/rolled fondant. So we thought it would be a good idea to put something together to help answer some of those many questions.

Sugarpaste is a soft paste used for covering a cake or making simple models or flowers. It is ready to roll after kneading well, and can be bought in various colours and different sizes from 250g-10kg. You can also purchase chocolate and chocolate flavour (dark, milk, white & caramel) pastes for you to use when decorating a cake.

If you are making a cake with different colours, it is quicker for you to use blocks of ready coloured sugarpaste e.g. red, blue or orange rather than colouring with food colouring. Sugarpaste can also be mixed to create further different colours for example you can mix red and yellow to create orange. You can also use a white sugarpaste and add food colouring to it. When adding colour to a sugarpaste, you should use a concentrated paste colour and add a small amount each time until the desired colour is created. You should avoid using a liquid food colouring as this will alter the consistency of the paste and make it sticky and unworkable. Remember if you colour your own paste be sure to make up enough as matching the colour later on can be difficult.

Sugarpaste can also be used to create basic models and will stick without the use of glue.  Simple flowers or other shapes such as letters may also be made using any of the vast range of plastic or metal cutters available. If you are going to make more complicated modeling and shapes, you can mix together sugarpaste and flowerpaste 50/50. Alternatively you can add a powdered gum (gum traganth) to the sugarpaste  (2 tspn to every 500g of sugarpaste), or you can simply buy a ready to use modelling paste.

knead the sugarpaste until it is soft and easy to work with. This is made easier if icing sugar is used sparingly on the work surface to prevent sticking.

Roll out the sugarpaste to the shape and size of the cake and board you are covering. Roll out to a minimum thickness of 8mm you can use spacers, which are placed either side of the paste and will eliminate any guess work with the thickness and will roll the icing evenly. Keep rolling and turning the paste to prevent sticking, adding more icing sugar to the work surface if  necessary. You will always require more paste than you actually use to cover the cake for example an 8 inch round cake will require 1kg of sugarpaste. You can keep any surplus icing by placing an air tight tub and seal for future use. You can now smooth and polish the icing before lifting onto the cake.

Lift the icing and if the icing is a large piece, place over a rolling pin to manoeuvre onto the prepared cake base and carefully smooth over top and down sides, eliminating the tablecloth effect by pushing folds down and out. Finally cut off around the base of the cake or at the cake boards edge.

Polish with the palm of your hand or with a piece of spare paste, then use a smoother  to obtain a perfect, smooth surface to your cake. Any air bubbles which appear may be eliminated by using a pin to prick the bubble and smooth over. Any rough,  crazed or cracked areas can be smoothed with your fingertips or palm of hand.

A cake which is covered in sugarpaste can be decorated in many different ways. Crimpers and embossers  are quick and easy tools to create patterns  and are used on fresh icing. Cutters made from plastic or metal can be used to cut out a range of shapes such as hearts, stars and then add to the cake to create your own design.

Any unused paste can be stored for several months either in its pack or plastic bag, but must be airtight. Sugar products do not go off but do  start to deteriorate.  Once a cake is covered with paste air must be allowed to circulate around it, therefore it is best stored in a proper cardboard cake box. Do not refrigerate and do not store in a tin or airtight container. A sugarpasted cake can be stored in the freezer provided it is left to dry for 24 hours upon removal, but be aware any colours used in the decoration  of the cake may ‘bleed’ into the icing when thawing.

Finally, always practice on leftover paste when using a piece of equipment for the first time, or piping a design, to perfect the technique before using on the cake itself.

 

Wedding Cake Fever

Well, the wedding season is in full swing and we are extremely busy creating some fantastic wedding cakes for this week. We always love creating new designs but one of our most favorite and fun cake designs is our renowned wedding graffiti cake. The cake is so inspirational and such a talking point at any occasion as the whole cake is completely personalised to the clients own tastes. This week is no exception with us being asked by one of our London interior designer clients to create a Birthday Graffiti Cake with our delicious Red Velvet Cake Recipe. I am sure you will agree the cake just looks fantastic and will surely be a talking point, especially when the guests see and taste our wonderful red velvet sponge cake.