Professional Diploma Courses

Sugarpaste/Rolled Fondant Course

Sugarpaste is a soft eating icing also known as Fondant Icing, Plastic Icing or Roll Out Icing. This easy to use icing creates wonderful decorative opportunities for a wide range of celebration cakes and is ideal for all cake decorators including beginners, enthusiasts, professional confectioners and pastry chefs.

During each lesson your teacher will demonstrate a wide variety of techniques and ideas, as your interest grows the opportunities for creativity are endless, enabling you to personalise and develop your own design.

Basic Techniques
Coating, Crimping
Embossing
Fabric Effects, Frills Textured Drapes
Ribbons and Bows
Modelling Figures
Inlay and Applique
Stacked Cakes, Design and Handling
Designing Celebration Cakes
Colour Balance
Business Guidelines
Copyright and License

Royal Icing
& Piping Course

Royal Icing and piping skills are often considered to be the traditional skills of cake decorating and in some countries may be referred to as the Lambeth technique, taking its name from Joseph Lambeth, whose early books are highly prized, collector’s items.

During each lesson your teacher will demonstrate and explain a wide variety of techniques and ideas. As your interest grows the opportunities for creativity are endless, enabling you to personalize and develop your own designs.

Basic Techniques
Coating
Templates
Scroll Borders
Runout/Colourflow Collars and Motifs
Extension Borders Lace Designs
Cake Balance
Multi Tiered Cakes
Packaging and Transport Delivery Costs
Pricing Guidelines
Assembly
Presentation

Sugar Flowers

Course

Flowers traditionally have been an integral part of cake design and for today’s cake decorators Sugar Flower techniques, styles, colours and varieties offer greater opportunities than ever before.

With the PME Sugar Flower module you will be guided through all you need to know to become proficient with all aspects of creating and using Sugar Flowers in your cake decorating and sugar craft designs.

Basic Techniques
Wired Flowers
Unwired Flowers
Fantasy Flowers
Roses, Orchids, Lilies Blossoms, Gerberas
Freesia, Black Berries
Foliage, Carnations
Honeysuckle
Lily of the Valley
Seasonal Flowers
Alternatives to Sugar Flowers
Arranging Sugar Flowers
Decorating Cake Stands and Knives
Costing and Pricing

A Little Further Informatiom...

Each Module is a minimum of 25 hours duration and is a completely separate course. A diploma certificate will be issued at the end of the course to those students who complete all of the required techniques/projects to a required standard.

It is not essential to complete all three modules, unless you wish to be awarded the Masters Certificate. The Masters Certificate will only be awarded as and when all Three Modules have been successfully completed.

This course is designed specifically for anyone anticipating selling cakes either to Family & Friends or as a Commercial Business. A combination of Basic Techniques and Creative Styling, combined with a Professional Business Approach. Learn and understand the tricks of the trade. Pricing Guidelines, Business Essentials & Requirements.

This course is suitable for beginners when the course is taken over a period of weeks. It is not suitable for beginners where the course is run as an intensive course.

All PME Professional Diploma Courses can only be taught by our Approved Teachers/Retailers. If you are unsure whether a teacher/retailer is approved to offer our courses, you can request to see the teacher/retailers certificate of approval and/or contact us for verification. Your contact for PME Classes is our Head of School, Paula MacLeod or our Class Marketing Assistant, Resat Cekicler.

The PME Professional Diploma Course is now being taught at many locations in the UK. Please see our PME Approved Teachers submenu for more information.