PME Royal icing and piping and Sugar flowers modules.

So this is where I get a bit more serious about cake. After much to-ing and fro-ing with deciding on what career path to pursue, I came to the conclusion that it was staring me right in the face. Art/ fashion alone wasn't fulfilling me; someone with such a fickle temperament must be fulfilled to be able to get anywhere. But making cakes and creating art with sugar, which it effectively is, feels different. It has a hold on me, keeps my attention and for once I find I can complete projects.

So with that said, I looked online to find a professional, thorough and difficult course to apply myself to, in the hope that I could find the skills I knew I had and use them to create impressive pieces. If I succeeded in doing so, my career path would finally be known.

Royal icing and piping techniques. This is what is called 'brush embroidery'.
The idea is that it adds texture to flowers by creating a soft look of lace. It's a very rewarding technique but quite old fashioned.

The technique shown here uses C and S scrolls. This is very tricky to do and requires lots of practice.  It's all down to your pressure when piping.

This was one of my final pieces on the sugar flower module. I absolutely loved creating these.

Just a little gerbera flower plaque which I did right at the beginning. I feel I have come a long way after I see this!

So this is an example of my lace extension work.  It is an incredibly difficult and time consuming technique.  This would mainly be used on elaborate, intricate and traditional looking cakes. It's not a modern technique but as you can see very effective and could probably be adapted in some way to make it more current perhaps?

Final pieces of the Royal Icing and piping technique's module. I was actually meant to line the board with sugarpaste but I missed that little detail! Technique's include Run-out collar (piped and 'flooded' with runny royal icing) then lace extension work on tips of collar, run-out swan motif, wings piped in layers and colour flow initials. There is intricate piping work running around the body of cake and on base. I follow with some close up's below.