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Cake Design Courses at Truro College, Cornwall

Donna is Cornwall's leading authority in the field of cake design, royal icing and sugarpaste art. As well as running her own business producing commissions for a wide variety of clients, she’s also widely respected as a teacher. In association with Truro College, Donna's Cake Academy offers courses for all levels from 1-day beginners lessons to 30-week intensive professional qualifications.  Please call 01872 265800 to enroll on any of the courses. 

Intensive/Professional Courses

ABC Certificate Level 1 Cake Decorating

Student's work from ABC Level 1 syllabus

Start date: Not available at the moment
Duration: 30 weeks
Where: Truro College
Class time:

This qualification has been designed for people in the catering industry, appropriate as a basis for self-employment or for bakery workers to enhance their vocational skills. It aims to;

  • Give learners a knowledge and understanding of cake decorating and sugarcraft techniques and design
  • Develop specialist skills required
  • Provide practical experience in handling tools and equipment
  • Give an understanding of the commodities used
  • Identify the Health & Safety requirements associated with the work place
  • Prepare learners for employment in this area of work

It's a fairly intensive course including royal icing, sugarpaste techniques, dipping fondant, ganache and marzipan work. The course comprises four practical units, A3 Design folder and A4 written folder:

Royal Icing Unit (Christmas cake) - Flat ice and decorate round cakes with traditional skills to include S & C scrolls, shells, rope-work, line-work, simple run-out, stenciling, dropped flowers.

Sugarpaste Unit - Cover both a round and square cake, and decorate with simple techniques to include crimping, embossing, texturing, painting, cut out shapes, simple piped decoration/lettering.

Sweet Treats Unit - Decorate cupcakes, small cakes, cookies, cake pops with a variety of coatings to include royal icing, sugarpaste, buttercream, candy melts, dipping fondant, chocolate, ganache . Designs should reflect current trends.

Modelling with Marzipan & Sugarpaste Unit - Produce simple animals and figures, moulded roses, and simple flowers etc

Students will need  own equipment