UK PME Royal Icing Cake Professional Certificate

- Design Version 2 -

Royal Icing creation requires full attention on the spot, a temperament of mind and body. There is no shortcut, constant practice is the only way to move forward.

The second version of the design divides a circle into four equal parts, combining the top side which makes a total of five sides of decorative design. Each side contains more than three techniques, which is helpful for learning the application and mix-and-match of different techniques, in addition, more high-level overlapping piping flowers decorations are included as well.

Completion of the course will be issued with a UK PME certificate 

along with PME Royal Icing tool kit set

Included are: textbook, 1 cake turntable, 16 piping tubes, 3 piping tube adapters, 1 piping tube storage box, 1 piping bag stand, 4 flower nails, triangle baking paper, 7 scraping tools, 3 stencils, 1 piping bag, and each of 3 different sizes of environmentally friendly piping bags. ​

Three-days full-day course, 8 hours+ per day

Each day starts at 09:00 in the morning, and the finish time of each day depends on personal progress.  The total session time starts from 24 hours and up.

Course fee: NT$23,000​

Participants who have completed the PME Royal Icing Certificate previously at our Le Petit Bonheur studio can have a special discounted price of NT$18,800. Please bring your own set of piping tubes during the class session.

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Participants who have completed the PME Royal Icing Certificate previously elsewhere, please provide proof or a copy of your previous certificate, can have a discount price of  NT$20,000. Please bring your own set of piping tubes during the class session.

Overseas students who wish to study the PME Royal Icing certificate course, it is recommended to choose this version of the single-layer cake design course, for which it will be easier to bring back during the trip. The size is relatively small and light, decreasing the risk of unfortunate happenings for carrying while travelling abroad.

Although the work is a single-layer design, course content still includes how to make, assemble, and design a multi-layer cake, and things you should pay attention to when creating large-scale works.

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In recent years, many teachers and competitors all over the world have actively participated in cake decorating competitions. There are many competitive events taking place in various countries around the world. The skills learned in this PME Royal Icing certificate course are all professional skills that can be used in the competition. It is an introductory essential course for those who hope to embark on the path of becoming a participant in the competition.

PME is our instructor Rachel Lee's personal favourite sugar craftsmanship brand. In addition to completing the cake in this course, learning many professional techniques, and receiving a UK certificate, you can also bring back a set of competition-level professional high-quality PME Royal Icing decorating tools. ​

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We'll also provide a Mandarin translated version of the original English textbooks' rich content.

This course is more suitable for those with basic experience in Royal icing. With the basic knowledge and experience, you'll be able to learn at a more complete and faster pace during the course session.

If you are a beginner and want to learn this course, it is recommended to take our one-day basic course prior to entering this course. But as long as you have a lot of patience, are not afraid of setbacks, and prepare yourself with a strong and healthy psychological and physical state, we always welcome you to join this course.  Please keep in mind not to schedule any other activities after class finish time, prepare yourself with sufficient time to learn.

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Course Content

◆Production and preservation of Royal Icing

We'll provide Royal Icing recipes for commercial use, recipes specially made for string works, and recipes for competitions purposes that have won Gold awards and global Grand awards. At least two of the above recipes will be used in the course. Differentiate and compare a variety of powdered sugar, which enables you to freely use it on the application of cookies and cakes.

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◆Determining and adjusting the consistencies of Royal icing. How to make and determine all types of icing consistencies.  And what kind of techniques are suitable for application for different consistencies. Even with the correct technique, if unsuitable icing consistency is used, it is difficult to complete beautiful works.

◆DIY piping-bag

In addition to the commercially available disposable piping bags or environmentally-friendly piping bags, you can also make them by yourself.  The size and material can be selected according to your own preferences.

◆Dyeing of and Covering the cake with fondant,

Dye the cake with your favourite colour and quickly cover the cake. The course will cover round angles and right angles.

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◆Basic piping skills and a variety of piping tube applications

Dots, straight lines, water drops, shells, ropes, C and S scrolls, letterings. By controlling the strength of hand grip and the direction of movement, you can change a variety of different combinations. If you want to create your own unique work, start from here to lay the foundation for yourself.  Making cakes and cakes for special and important occasions. Customizing them exclusively for the client.  It is also very important to write beautiful words and good looking letters for wishful and blessing messages decorations.

◆Advanced level over piping borders and extension works.

Combining the basic piping techniques together, and stacking various arrangements repeatedly to create a more gorgeous and elegant decorative effect.

◆Five petals and leaf petals piping

The strength and speed of the handgrip matching with each other, allowing the flowers to bloom slowly. The leaves are the perfect supporting role. Whether it is decorated on cakes or cookies, the three-dimensionality and integrity are immediately improved.

◆String works, Extension work, Suspension Bridge and Border design of Extension String technique

Pulling skills are commonly used in major cake competitions. These skills are essential for the contestant which require extremely high concentration and stability.

◆Making of large icing collars.

Make a completely flat, meticulous, and elegant icing off-piece component. It has a pearl-like luster and is fully dried which will not collapse. The fragile collars can be perfectly removed and assembled on the cake.

◆Brush Embroidery

With the correct icing consistency and skilful techniques, it can perfectly present the delicate effect of gradation, which is commonly applied to various themes such as flowers, lace, feathers, etc.

◆Application of stencil

For the quick mass production of pattern or text skills, in addition to the three styles of stencils provided in the tool kit, you can also make your own exclusive templates by using simple tools at home.

◆Designing and Assembling Multi-layer Cakes

After learning how to make a cake, there will be many wild ideas. Learn to draw your favourite pattern then implement and present it to your work.

With the method of dividing into equal parts, the method of precise transfer positioning of the pattern, the symmetrical or radial design, with these skills you can create your own unique works.

◆The details and reminders of how to store, preserve, transport, and move the finished work, and how to keep the work more durable.

In order to preserve the work for a long time, styrofoam will be used instead of real cake.  A free cake paper box is provided for everyone to bring their works home. If you need a custom-made transparent acrylic display container for more secure and display purposes, please inform us in advance of your registration, we will order from our supplier, each container is NT$1,600.