Wedding Cake Course

Beginner Wedding Cakes – 32 hours

This is an excellent introduction to all the basics of cake decorating and includes:

  • Basics of piping and some more advanced piping techniques such as lace and embroidery
  • Making sugar flowers (roses, leaves, blossoms, daisies etc) and using these to make a simple bouquet
  • Covering cakes in fondant/sugarpaste
  • Basic chocolate work, including chocolate roses, leaves, chocolate collars and working with ganache
  • Working with butter icing, naked cakes, drip cakes and decorating with fresh flowers
  • Basics of business, costings, marketing and running a cake decorating business
  • A project of your choice

Equipment included in the cost


Class 1

Practical:        Make royal icing

Basics of piping including borders

Make a display board

Class 2

Practical:        Make sugar roses

Theory:           Tools and ingredients needed


Recipes (vanilla, red velvet, moist chocolate, carrot cake etc)

Fruit cakes (recipe and how to cover)

  Alternate fillings eg mousse etc with recipes

Class 3

Practical:        Cover cakes with fondant (dummy)

Theory:           Meeting with your couple

Initial meeting, understanding their needs, and designing your cake

 Dealing with difficult clients

  Keeping records of discussions

Class 4

Practical:        Make chocolate ganache

Chocolate collars

Piping with chocolate

Sharp corner ganache method

Chocolate modelling paste

Chocolate leaves

Class 5

Practical:        Finish off roses

Filler flowers, leaves and making of bouquet

 Simple fondant decorating (eg bows)

Theory:           Roleplaying exercise

Class 6

Practical:        More advanced piping (including drop lines, embroidery etc)

Theory:           Marketing

Establishing your target market

Trend spotting

Building your portfolio

Assembling wedding cakes and delivering

Dealing with industry suppliers (Wedding planners, florists, venues and photographers)

Creating a contract

Class 7

Practical:        Naked cakes, drip cakes and working with fresh flowers

Working with butter icing

Piped butter icing effects and flowers

Preparation for project cakes (your design)

Theory:           Charging for your services

Class 8

Practical:        Setting up, and supporting a tiered cake

Project day and graduation