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There is nothing better than giving edible art!
Royal Icing Classes: icing cookie / decorative exhibit / bas-relief...
Grand Piano
Date: 4/3, 11/3, 12/3 (Sat/Sun)
Time: 10:00am - 6:30pm
Instructor: Shirley Kwan
Fee: HK$4,200
Play some sweet tunes on this little beauty...it's the perfect cake for the musician. In this 3-day workshop, you will learn how to use essential Royal Icing techniques to pipe and construct a grand piano's details, including filigree pattern on the rim and lid, music rack, and pedals, and get the ebonies and ivories placed correctly. You will also learn how to pipe exquisite musical notes extension work that appears to float right off around the cake.
*All materials and tools are provided for you to use during the class.
*It is also a certified course of the PME Five Star Sugar Artist programme. A registration fee of HK$3,500 is required for students who register for the PME Five-Star Sugar Artist Programme for the first time. Please read PME Five Star Sugar Artist page for more details.
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Rose Painting Cookie
Date: 13/3 (Monday)
Time: 10:00am - 4:00pm
Instructor: Peggy Wong
Fee: HK$780
This Rose painted on an icing cookie is created using tole painting techniques. Tole painting is the folk art of decorative painting on tin and wooden utensils, objects and furniture. In this workshop, you will learn basic petal and leaf strokes with food colouring and pipe Royal Icing scroll borders.
*All materials, tools and freshly baked cookies are provided for you to use during the classes.
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Sweet Elegance | 10 Cookie Decorating Techniques
Date: 23/3 (Thursday)
Time: 10:00am - 5:00pm
Instructor: Peggy Wong
Fee: HK$980
These ten beautifully decorated cookies are a fun part of every occasion. In this workshop, you will learn several royal icing decorating techniques, including making royal icing, flooding, filigree, cross-stitch, wet-on-wet roses, borders, lace and piped roses & flowers.
*All materials, tools and freshly baked cookies are provided for you to use during the classes.
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Filigree Box
Date: 19/4, 20/4, 24/4, 25/4 (Wed/Thu/Mon/Tue)
Time: 10:00am - 6:00pm
Instructor: Peggy Wong
Fee: HK$4,500
Filigree icing is a very intricate and elegant cake-decorating technique. In this 4-day workshop, you will learn how to control your pressure piping to create stunning panels with filigree work, overpiping, 3D butterfly and more! We will allow the piped pieces to dry and assemble those pieces into a three-dimensional design. We will also pipe flat butterfly wings and complete them as a beautiful butterfly sitting on a branch. The techniques learned in this class can be applied to design your original pieces. There are many ways to incorporate filigree work into a cake once you understand how to pipe and build vital parts.
*All materials and tools are provided for you to use during the class.
*It is also a certified course of the PME Five Star Sugar Artist programme. A registration fee of HK$3,500 is required for students who register for the PME Five-Star Sugar Artist Programme for the first time. Please read PME Five Star Sugar Artist page for more details.
Squires Kitchen International School Certificate Course - Royal Icing
Date: 21/4, 5/5, 19/5 (Friday)
Time: 10:00am - 6:30pm
Instructor: Peggy Wong (SK Accredited Tutor)
Fee: HK$5,200
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Learn how to use different nozzles for icing cakes, including piping flowers, leaves, scrolls and 3D swing
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Over-piping, Pressure-piping, Bridge extension, String work, etc.
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Runout Motifs, Panels and Collars
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Making of soft Royal Icing
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Skills in coating cake with Royal Icing
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You will be working on one multi-tiered dummy cake that you will take home upon completion of the course
*The tuition fee includes Course Notes, Certificate, and all materials.
*We will provide you with all the tools you will need to use during the lesson, and no need to bring your own to the class.
*The course includes an HK$800 cash voucher for purchasing Squires Kitchen products.
*This course has been carefully designed for beginners and all levels.
Introduction to Squires Kitchen International School Certificate Course:
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The course is divided into four completely separate modules, Sugar Flowers, Royal Icing, Sugarpaste, and Modelling.
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At the end of the course, you will receive a Certificate recognising you have completed the key skills to a required standard.
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It is not essential to begin the certificate course with which module first or complete all three modules in a row unless you wish to be awarded the Master Certificate.
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The Master Certificate will only be awarded once all four modules have been completed.