My Week With Paul Bradford – 5 Day Intensive Cake Decorating Course

I definitely have the cake decorating bug!
What started out, last year, as a cupcake obsession has now graduated into a fully fledged love of celebration cake decorating. So far, I have just dipped my toe in to the water of celebration cakes, and feel I still have a lot to learn.
I have found the online tutorials from Paul Bradford’s Sugarcraft School a great way to learn new techniques from home, but had been really keen to book one of the courses at the Sugarcraft School, to learn from the man himself.
So a few months ago, I bit the bullet and booked into the 5 Day Intensive Cake Decorating Course.

Paul Bradford is an incredibly ambitious and talented individual, who couldn’t be any more helpful and approachable. Along with his business partner David Brice they run Paul Bradford Sugarcraft School Ltd.

“Their mission is to ‘Empower people to achieve their cake decorating dreams’ by providing a range of cake decorating courses and online tutorials. This is backed by a wealth of business experience that can help you become a professional cake decorator.”

The course ran last week, and I am thrilled with what I have learnt.
Along with 7 other students, I spent 5 days creating three fabulous celebration cakes, was introduced to sugarcraft flowers and modelling, and to making a business out of cake decorating.

I had already made a little teddy bear for my Father’s Day Cake using Paul’s online tutorial, but this was my first time attempting people…

Room for improvement here, but I know where to start now when attempting human figures.

This little dog is just so cute…

This lion face cake was really enjoyable to make. Great for children’s parties, and I just know my nephew Struan would be thrilled with a cake like this.

This Jimmy Choo shoe cake was a labour of love. Surprisingly the difficult bit was not the shoe,  but the shoebox.
Paul makes it look so easy when he demonstrates this (as with everything he does). Mine definitely has room for improvement, but for first attempt I am happy enough with how this turned out.

Finally, the stunningly decadent Chocolate Wrap Cake. This is a beauty of a cake, perfect for any occasion.
I would dress this simply and elegantly for a wedding, or themed with gold/silver/ruby decorations for a special anniversary…

This cake also looks great adorned with mixed berries…

As well, as learning many new cake decorating skills I also met a bunch of really lovely people. Check out our lovely group and our cake creations…

Finally, a huge Thanks to Paul for all your hard work and patience. What a great week I had.

Paul & Me

If you are in any way interested in learning more about cake decorating, or you wish to recreate some of the above cakes, I would highly recommend you have a look at Paul’s online tutorials, or even better book into one of his courses in his new Glasgow premises!

Paul & Me

Happy Father’s Day Cake

Tomorrow I begin my 5 day cake decorating course at Paul Bradford’s Sugarcraft School. I am so excited to learn more about creating special celebration cakes.
I tackled my first celebration cake at Christmas just past, and since then I am pleased with what I have achieved, though am keen to improve my technique, and learn how to create a truly professional finish.

I have not done much modelling up to this point, so for Father’s Day I decided to bake a celebration cake with a little teddy bear topper.
I used Paul Bradford’s Teddy Bear Tutorial to guide me through my first attempt.
This was really quick and easy to create, and definitely one I know I will use time and time again.

I used a little strip of florist paste wrapped around 2 cocktail sticks to create a little banner and used an edible ink pen to write the message.

This post is dedicated to two wonderful Fathers; Alan, my Father, and to Alastair, my Father-In-Law.

New Home Cake

A few weeks ago, one of my work colleagues asked me if I could make her a New Home cake as a gift for friends who were moving into a new home.

As I am about to embark on a 5 day intensive cake decorating course next week at Paul Bradford’s Sugarcraft School, I was keen to take this opportunity to get more practice in before the course begins.

For cake inspiration I googled New Home cake, and this cute birdhouse design, by Manchester Tarts, stood out by far.
I made some tweaks/adjustments to the details and finishing touches of the cake design, and was thrilled with the end result.

Hope the recipients enjoy this cake, and I wish them many years of happiness in their New Home!

Total Food Geeks Glasgow

Glasgow Coat of Arms

This post is a little different from my usual baking-related posts, but I had to share my thoughts on the first ever meeting of Total Food Geeks Glasgow.

A few months ago Graeme, of A Scots Larder, got in touch to let me know he was thinking of setting up a Glasgow branch of  Total Food Geeks.
The aim is to bring together a collective of online reviewers, bloggers, chefs and suppliers with a shared love of food.
In the same way that I was inspired by the Edinburgh Cake Ladies to start the Glasgow Baking Club, Graeme was inspired by a group of Edinburgh-based Total Food Geeks to start a Glasgow branch.
In the words of the Glasgow Coat of Arms… Let Glasgow Flourish!

So last night a group of us met in The Arches Cafe Bar & Restaurant in Glasgow, and dined from a menu, specially prepared by The Arches’ Head Chef Robbie McGuinness.

Robbie had put together a fabulous menu for us to choose from…

Starters

Coconut & Carrot Soup with Chilli Oil

Scottish Smoked Halibut with Scottish Asparagus, Caper Popcorn & Smoked Oil Emulsion

Rabbit & Ham Hough Battenberg with Sage Crisps and a Cider & Honey Jelly

Main Courses

Cairnhill Farm Roasted Chump of Lamb served with Pistachio Dauphinoise, Confit Shallots and Baby Turnips with a Bitter & Twisted Jus Ale

Pan-Seared Mackerel Fillet with Glazed Beetroots, Cauliflower & Horseradish Mousse, Seaweed and Spring Onion & Rapeseed Dressing

Pea & Broccoli Ravioli with Deep Fried Leeks, Saffron Cream and Salted Goats’ Curd

Desserts

Chocolate Nemesis with Salted Caramel Mousse and a Bee Pollen Chocolate Shard

A Selection of Scottish Cheeses

Blueberry Frangipani Tartlet with Blueberry Ice-cream and Blueberry Balsamic

With such a choice it was a difficult decision, but I decided on the Coconut & Carrot Soup to start (this was my choice of starter at my own Wedding Reception), and it certainly did not disappoint.

Coconut & Carrot Soup with Chilli Oil

For main course I had the Ravioli. It was a tough choice between the lamb and the ravioli for me, but I thought the ravioli sounded delightfully fresh, which it certainly was!

Pea & Broccoli Ravioli with Deep Fried Leeks, Saffron Cream and Salted Goats’ Curd

For me the show-stopper was my choice of dessert… Chocolate Nemesis! Wow!
This was Chocolate Heaven! The slice of cake was beautifully fudgey and rich and moist, and the salted caramel mousse was a taste sensation.
Next time Robbie, a bigger slice please… ;0)

Chocolate Nemesis with Salted Caramel Mousse and a Bee Pollen Chocolate Shard

This was a beautifully put together meal, and I whole-heartedly encourage you to visit The Arches Cafe Bar & Restaurant to try out Chef Robbie’s cuisine!
Also, I have to mention how great the waiting staff were.

As well as enjoying a night of beautiful food, I have to mention the lovely group of people who made up this first meeting.

It was great to meet fellow bloggers Briony & Graeme of The Glasgow Food Blog, the lovely Jen of Pie In Soup, and Emma & Mark of Food & Drink Glasgow.

Fellow baking fanatic Barry and I had lots of baking chat to discuss, and a shared love of Isa from Still Game ;0)

I look forward to visiting  Fromager Tanny Gill, and his assistant Simone, at Partick or Queen’s Park Farmers Market in Glasgow, or Stockbridge Market in Edinburgh…

Huge Thanks to Graeme of A Scots Larder for bringing us all together… Look forward to the next one!

Why not follow my fellow Food Geeks on Twitter…

@bakerboybaz
@cheesescotland
@chefski27
@glasgow_food
@glasgowfoodie
@samuraijen
@scotslarder