In the Classroom – Life In Sugar – Sugarcraft Classes

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An insight into our Sugarcraft Classes

If you ever wanted to dive into our fun, daring and at times outright wacky Life in Sugar world, then you are not alone.

We were all excited to find out Chris Wood from Cake International was brave enough to come alone to write the most amazing review of life in one of our classes.

The photos from the day and the magazine article itself are doted in amongst this blog, but the below is Chris’ wonderful review:

Sugarcraft ClassesSugarcraft Classes

Life In Sugar In the Classroom

Having been a keen cake baker since a young girl, I have always admired the skill required to fully decorate a celebration cake.

It has always seemed such a gigantic challenge to undertake especially when presenting the cake as a gift, so after hearing of Laura Dodimead and seeing her beautiful cake inspirations it was brought to my attention that she was running classes on cake decorating covering all skill levels, so I decided to embark on one of her classes, which was so simply to book on her website.

As a total beginner I needed to learn the simple skills required to achieve a beautiful cake,  easy for a professional cake maker but not so easy for someone starting out on the challenge of her first fully decorated cake! I chose Laura’s course aimed at beginners level, this gave the basic skills to decorate an ombré frilled cake using the correct fillings, levelling the cakes, covering them with sugar paste and the final finishing touches such as boards, ribbons and designs on the cake, not to mention storage. Who knew there was so much to cake decorating?

The course was one day and we started by filling and crumb coating ready for the most challenging part which was covering the cake in sugar paste.  Once we had our cakes coated in white sugar paste, Laura taught us how to colour flower paste in varying shades, and to use the cutter and the correct tool to frill the cut out blossom needed to make our ombré frills.

Next was leaving the frills to dry ready to attach them to our cake, three shades of pink frills and lots of fun and our cakes were taking shape, just needed to add ribbon to the board and my cake was finished.

The day felt less like a lesson and much more like a fun day out learning new skills with a great bunch of people, as well, as a delicious cabin lunch from Applegarth’s Amazing restaurant included in the price. The location was beautifully rural with lots of free parking and we had the opportunity to purchase hot drinks and snacks throughout the day.

Everything I needed for class was supplied, all equipment and materials were of the highest quality with a luxurious linen apron with the logo embroidered which was a lovely touch.  You could see that everything was thought about including our red velvet cake and vanilla fudge buttercream.

Laura was a fantastic teacher, very talented, patient, and she made the course fun throughout, can’t wait to do another course with her. More importantly I can’t wait to put my new found skills to good use.

Thank you Laura.

By Chris Wood

So like Chris, if you love cake decorating as much as me, then why not come to one of my Cake decorating workshops.

All hosted in a beautiful corner of Surrey, with all of these fab features:

  • Free parking

  • Light fresh lunch

  • All equipment supplied, no need to bring any thing

  • Excellent quality tools, aprons and materials

  • Professional photographed cakes, with a print out of your photo to take home, plus digital copies emailed to you

  • A rural, peaceful location a quant little cabin

  • Relaxed friendly and calm teaching style – but with 10 years experience to back it up

  • All classes are designed to focus on modern techniques and skills

In fact, I run a number of different courses throughout the year, all of which you can see on my Cake Decorating Courses page and if you would like to book one you can go to my Cake Decorating Classes Eventbrite Page

We are based at:

Applegarth Farm, Headley Road, Grayshott, Hampshire, GU26 6JL

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