You will learn all the icing and decorating techniques to produce a perfectly smooth marzipan and fondant covered fruit cake base, with an iced and ribboned base board for a professional finish to your cake. Then you will learn everything you need to make beautiful sugar flowers teamed up with delicate brush embroidery and cake lace for a truly lovely cake, perfect for any occasion.
| Course Code | NB23 |
| Timing - start | 7:00 pm |
| Timing - end | 9:00 pm |
| Duration | 4 weeks |
| Start Date | Tuesday Nov 10, 2020 |
