The expert and award winning Emma Jayne Cake Design is back at the Academy this June teaching her brand new sculpted bust class, based on her daughter Aaliyah!
During this course spread over 2 days, you will learn a multitude of advanced cake decorating techniques. This will include how to create an internal structure from Rice Krispie Treats, and covering a sculpted figure using a combination of Renshaw Extra, along with Renshaw White and Milk Belgian Chocolate Modelling Pastes.
As well as how to use Rainbow Dust ProGels, Powder Colours and Sparkle Glitter to enhance and add detail to your design. In addition to learning how to use Karen Davies Moulds to create a knitted jumper effect.
Finally, Emma will also guide you through the process of creating intricate and life-like facial features; a highly valuable and transferable skill.
WHAT WE PROVIDE:
All equipment, materials*, a cake box and an apron to wear!
Buffet styled lunch, refreshments and afternoon tea are included.
Helpful academy staff, should you require assistance.
*All our cakes are made with a standard sponge recipe which contains wheat flour, eggs, sugar, butter and may contain nuts. Our Rice Krispie bases may contain barley, pork gelatine and sugar. Our Marzipan products contain nuts.
IS THIS COURSE SUITABLE FOR ME?
This course is suitable for Advanced Cake Decorators.
ALL attendees must be 18 years old, or over.
Not for you? Browse our other courses HERE.
WHAT YOU'LL LEARN
- How to create an internal structure from Rice Krispie Treats.
- How to cover a sculpted figure using Renshaw Extra Sugarpaste.
- How to work with the Renshaw Belgian Chocolate Modelling Paste Range.
- How to create intricate and life like facial features.
- How to use a variety of Rainbow Dust products to add detail and enhance your design.