Review of Lesson 3 of Intensive PME Professional Diploma in Sugarpaste

This is my review of Lesson 3 of Intensive 5 Day Course for the PME Professional Diploma Course in Sugarpaste. 

The opening talk in Lesson 3 of Intensive 5 Day Course for the PME Professional Diploma Course in Sugarpaste covered the basics of establishing portion sizes and the cake size required to produce a set number of portions. We were also tutored on how to price up cakes, taken into account costs in addition to ingredient costs, such as other consumables, power, advertising and costing in your time.

In the practical session, we produced another technique cake (in other words, I’m not showing you a photo of the overall cake as it is a patchwork of different techniques) – but we covered the following techniques:

• covering a marzipaned, square cake with sugarpaste in order to achieve crisp edges
• making an inlaid plaque
• creating borders
• fabric effects and swags
• ribbons and bows
• creating patterned sugarpaste including stripes and polka dots

Sugar Paste Swags, Bows, Ribbons & Borders

In the lesson, we learnt how to make bows by cutting out 5 lengths of sugarpaste ribbon (2x loops, 2x tails and 1 middle section). However, when I made bows for my Presentation Board, I found it easier to make them from 4 pieces (1x loops, 2x tails and 1 middle section).

I loved making the bows and ribbons, creating polka-dots and learning the different creative borders. I was surprised at how much I liked the inlaid plaque technique. Whilst I relay enjoyed learning how to give sugarpaste a fabric-like appearing I did not like creating swags again this currently this seems to be a very old-fashioned style.

You may also be interested in my other reviews of the Intensive 5 Day Course for the PME Professional Diploma Course in Sugarpaste: Lesson1, Lesson2, Lesson4, Lesson5 and Final Presentation Board and Presentation Celebration Cake.

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