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  • Artistry Patisserie and Confectionery offer
  • Sugar Boiling,Pulling and blowing
  • Hands on courses
  • Chocolate courses
  • Qualification in Sugar Boiling
  • Pulling sugar and blowing
  • Chocolate Course workshops
  • Pastillage Courses
  • Courses in Chocolate and Confectionery
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  • Qualification in Confectionery

Artistry in Patisserie and Confectionery

09 - Sep - 2010

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Pastillage

Pastillage Modelling

Default ImagePastillage GroupPastillage Church

THE ART OF PASTILLAGE MODELLING

Pastillage; - As known as "Gum paste, plastic, modelling paste, gum tragacanth paste. We are able to introduce you to the old art of sugar pastillage paste, this art will enhance your skills in creating new modern ideas of sugar craft decorative media, suitable for cake tops, ornamental work in cake decorating as well small and large pieces for cold buffet decoration and display.

Pastillage ornaments are not very difficult to make; It mainly consist of cutting, shaping, moulding and construction. Once knowing how, and achieve a little practice, you can produce a attractive display to suit all purpose. Pastillage has also the advantage, once constructed and dried, the the completed display will store well and will last indefinitely.

As each part of cut out pieces of pastillage requires at least 24 hours to dry, before the assembling stage, the length of a pastillage course will has to be at least 3 days, depending on the type and size of the display to be produce

All the produce you make will be yours to take home.

Learning material, photographs CDs, of your work will also be available, ingredients and all tools provided, included in the fee.

Artistry in Patisserie & Confectionery's "Certificate of Competence" will be issued on the completion of the course.

Our One-to-one tuition system will extensible assist your desire to develop your own ambition and will have our complete attention for your ultimate requirements.

All courses based on an 18 hours tuition

Course programme available on request

  • Understanding the ingredients
  • Introduction to sugar modelling
  • Hygiene and safety
  • Legislation and codes of practice
  • Utensils required
  • Storage procedure

Production of

  • Production of pastillage
  • Preparation of stencils
  • Cutting procedures
  • Preparation of Royal icing
  • Decorative plaques
  • Piping skills
  • Assembling of cut-out pieces
  • Advanced piping techniques
  • Use and application of colourings
  • Pastillage basket weaving
  • Sugar run-out work
  • Flowers and leaves
  • Completion of prepared work
  • Piping and decorating completed work

  • Future planned courses in confectionery for 2010/11
  • Chocolate, Sugar Boiling, hands on courses
  • Confectionery one-to- one courses
  • Fudge and Boiled Sweets Course
  • Publication Chocolate & Sugar Art Inspirations
  • Patisserie and Confectionery Book
  • 18 hours tuition courses
  • Royal Icing Course
  • Qualification in Patisserie
  • Books on Chocolate
  • Qualification in Chocolate Confectionery