The workshops programme at CI are second to none, we will once again line up world class tutors who will provide you with hands on tutorials in a small group setting. This is your chance to learn to skills, tips and tricks from the very best cake artists in the industry.
Enjoy a once in a lifetime opportunity to learn close-up from the world greatest tutors. Hands-on tutorials in intimate classroom settings, teaching you the very latest trends and techniques. Book now as places are VERY limited.
As each student works at a different speed and/or level, we cannot guarantee you will complete the finished piece in the allotted time.
Workshops include lunch and refreshments. All equipment is provided (to be returned at the end of your session). Workshop tickets give you entry to the main show.
Main Hall
Riela the Elf by Emma Jayne
Friday 5th November 2021 08.30 – 18.00hrs (9.5 hours)
Learn how to make “Riela the Elf”. A beautiful Elf Bust with striking Green eyes, red hair and Celtic knot headpiece. She is 30cm tall, 19 cm wide, 20cm deep on an 18cm base board and is made with modelling chocolate and Renshaw modelling paste with Rainbowdust pro gels and edible dust colours.
In this workshop you will learn –
How to construct the armature frame and build her head with RKT,
Construct and proportion the face with modelling chocolate, and make realistic facial features.
Hand painting, hair, dragee application and demonstrate how to make her headpiece to be attached as her finishing piece.
An itemised materials list will be included.
Skills taught: Sculpting facial features,creating realistic facial tones with edible colours
Price: £250.00
Coming from a background in fine art as a portrait artist, Emma Jayne Cake Design was founded in 2012. Emma Jayne soon discovered working with edible mediums was her passion.
Emma Jayne is a resident feature artist for Cake International, creating incredible features such as War Horse and most recently “Iorek The Armoured Bear”
Emma Jayne was awarded “Cake Hero” at 2019 Cake Masters Awards.
The Legendary Yeti by Gary Pollard
Saturday 6th November 2021 08.30 – 18.00hrs (9.5 hours)
Learn how to reconstruct the face of the legendary, and extremely elusive, Yeti using modelling chocolate ! Each person will have a skull model to work on and take home, made by Gary.
Discussions will start with the legendary Abominable Snowman or Yeti aka Sasquatch/Bigfoot and apply the muscles of the face, followed by skin and hair.
Students will be asked to bring their own basic sculpting tool set to include a knife (not sharp). All other equipment will be provided including a sturdy box to carry your skull model home.
Skills taught: Character design, anatomy and expression, skin and fur finishing (these could be subject to time constraints).
Price: £290.00
Gary Pollard graduated with a B.A. (Hons) Degree in 3D design at Nottingham University in England in 1982.
He accepted his first professional engagement as a sculptor on the fantasy film “Labyrinth” in 1983. For more than three decades he has contributed work to an extensive list of films, television programmes, themed environments, advertisements and exhibitions, progressing to team supervisor positions and following his creations through design, construction and installation.
Buttercream Flowers by Jane Taylor
Saturday 6th November 2021 09.30 – 17.30hrs (8 hours)
Jane Taylor Founder of Taylor Made Cakes of Tenterden™️ and Taylor Made Cake Courses™ is joining Cake International for her debut live show.
Jane will be demonstrating The Taylor Made Way, how to pipe buttercream flowers with true botanical realism in a live setting.
Jane will be starting right at the beginning and progressing through colours, tips and tricks and finally the more intricate blooms and Jane’s signature flowers.
Exclusive Taylor Made Cakes goodie bags and vouchers for an online wrapping tutorial are gifted to all students!
Skills taught: Piping buttercream, colours, styles of blooms
Price: £290.00
Jane Taylor created Taylor Made Cakes of Tenterden from home before expanding and relocating to The Taylor Made Head Quarters.
Whilst Jane enjoys baking for her customers, the natural progression for her brand was to branch out into teaching other budding bakers, nothing is more rewarding than watching her students flourish and getting to see their progress as they learn. Jane thoroughly enjoy her work and revels in the satisfaction of her customers, she wants to share this success with others and teaching is now one of the main focuses.
Trying new styles and creating new designs is one of her favourite aspects of the business, she is never secretive about her tips and tricks.
Parrot and Passion Flowers by Emily Hankins
Friday 5th November 2021 09.30 – 17.30hrs (8 hours)
Learn to hand paint this striking parrot and passion flower design using cocoa butter paint.
Come and join Emily and learn how to get to grips with cocoa butter painting from scratch,
In this workshop you will learn –
How to properly mix cocoa butter paint and how to apply it directly onto sugar paste to get the best results.
You will also learn how to cut and apply the parrot applique panel and how to hand paint the vibrant parrot and climbing passion flowers from scratch using templates with some freehand work!
You do not need to be a proficient artist to do this course. Emily will take you through all elements of the design in easy to follow, detailed steps
An itemised materials list will be included.
Skills taught: Painting, colour mixing, using templates, applique
Price: £245.00
Emily Hankins is a UK based artist and designer with a passion for creating unique, hand painted wedding cakes. Emily started her hand painted wedding cake business in 2012 and is now regarded as one of the UK’s leading cake painting specialists, using her preferred medium of cocoa butter paint to capture her instantly recognizable signature blooms. Alongside creating bespoke wedding cakes Emily teaches sought after cake painting classes nationally and internationally. She regularly writes for Cakes and Sugarcraft Magazine and her work and step by step tutorials have been featured in a number of national and international magazines. She is also co-author of ‘Designer Cake Decorating’ – an exciting, up to date bible for cake decorating techniques.
Perfect Poppies Cake by Enrique Rojas
Friday 5th November 2021 09.30 – 17.30hrs (8 hours)
In this class Enrique will show you how to create this beautifully elegant wedding cake, with techniques that are a perfect addition to your portfolio for 2022. Incorporating texture, royal icing and floral work, this class is definitely great value as Enrique guides you through with many additional skills learnt along the way.
In this workshop you will learn –
How to panel a Tall Deep Tier
How to create Texture and Volume with Fondant Layers and stencils
How to create Royal Icing Texture strips
Sugar foliage, orange sugar poppies, yellow sugar berries and how to wire, arrange and apply flowers
Skills taught: texture, royal icing, floral work
Price: £250.00
ENRIQUE ROJAS is the Winner of many awards including CAKE MASTERS Wedding Cake Awards 2018 , a TOP 10 UK Cake Artist in 2018 , Silver Medalist at Cake International Competition 2017, Winner of the CAKE OFF at Cake International 2019, and International Tutor.
HAVE+SOME+CAKE by Enrique was founded in Birmingham around 6 years ago. His specialty is Modern, Eclectic, Highly Bespoke Wedding Cakes & Celebration Cakes
Enrique Trained as an Architect and have always been connected to the World of Baking and Sugarcraft , Baking and Chocolate through relatives.
Enrique’s Work is bursting with colour and pack with new ideas. He uses materials in innovative ways to mix textures and add new dimensions to his designs. The most remarkable thing is that, despite not two cakes looking the same , his style still shines through in every one
White Ball Peony by Suzanne Esper
Sunday 7th November 2021 10.30 – 15.00hrs (4.5 hours)
Learn to create this stunning white ball peony and foliage.
Join Suzanne Esper for this half day workshop (which includes lunch)
In this workshop you will learn –
How to create a realistic peony
Make the beautiful delicate petals
Complete the project with foliage
How to dust your petals and leaves for maximum impact in a confident manner.
A list of tools will be sent to all students, with an option to order the equipment or bring your own for the class.
Skills taught: petals, foliage. dusting
Price: £85.00
Suzanne runs and owns her cake school for both online and in person classes and it’s her one true passion. She love to empower others to reach their cake decorating potential fast.
Originally Suzanne started out as a research scientist with a PhD in cancer research who happened to have a secret passion for cake decorating. Following the birth of her two children, she was presented with a chance to start a new career and grasped it with both hands.
She has been making cakes for the best part of ten years. Having developed her own unique style and soon began to teach others and her tips and tricks and have never looked back.
Suzanne was recently awarded the 2019 UK’s top ten cake artist of the year award by the prestigious Cake magazine – Cake Masters and became an Ambassador for one of the UK’s largest online cake Supply companies – Cake Stuff. She also tutor for the prestigious Cake International.
Agatha by Carla Puig
Saturday 6th November 2021 08.30 – 17.30hrs (9 hours)
Learn from one of the very best sculptors in the industry, Carla Puig, who will show you how to create the beautiful “Agatha”. You will learn a huge number of techniques during this intense class.
In this workshop you will learn –
Sculpting focusing on facial features
How to achieve realistic skin
How to achieve realistic eyes
How to include expression in your sculpture
Skills taught: sculpting, facial features, expression
Price: £270.00
Carla Puig lives and works in Girona, Spain. Her artistic journey began when she was really young, from the age of 5, she would take drawing and painting classes. This lead her to pursue interior design studies, and to later develop a passion for sugarcraft and cake design.
She first started experimenting with modelling paste until she got introduced to modelling chocolate. Carla has since then improved a lot, practicing and experimenting on her own, following my sense of creativity and using everything around me as a source of inspiration.
She has since been asked to participate in many international collaborations. Her works have been published in specialized international magazines and she had the honour of winning many prizes and golden medals in various European competitions, among which the Best in Show International prize at the Cake International Birmingham 2016.
Carla has been giving courses in chocolate sculpturing and carving cake in schools around the world.
Cake International Terms & Conditions for Workshops
All reasonable steps will be taken to ensure our workshop areas are made safe, with social distancing measures in place and thorough deep cleaning between sessions.
Cake International workshops include all materials and equipment required and lunch and refreshments.
All materials and equipment required to create the piece advertised provided. You will be able to take home your finished piece (not the equipment supplied).
It might be necessary for some small items to be supplied by the student, a list will be sent to you before the workshop.
The student is responsible for their own travel costs to and from the workshop.
Please be aware that it is possible that the workshop may run over the expected finish time.
Due to such a high demand for places, the full payment is required upon booking.
Please be aware that once the full payment has been made, we are unable to refund so please double check travel arrangements before committing to a workshop.
Please inform us at the time of booking if you have any special dietary needs and/or allergies
Maximum number of students are stated in each class description.
All students must be 18 or older and are legally responsible for themselves and their actions whilst participating in the workshop.
In the unlikely event the workshop is cancelled by Cake International, you will receive a full refund. Cake International cannot be held responsible for any of your travel/accommodation costs.
