Royal Icing Techniques
Poppy Plaque: One day workshop
Exploring different royal icing techniques such as hand piped flowers, run-out flowers, brush embroidery and drop line work
A one day class where students learn how to pipe and suspend floating lines of royal icing around a cake
A two hour workshop at the Fernhurst Centre where participants learn how to perfectly ice a biscuit, pattern the royal icing and finish with a variety of decorative techniques.
While Tessa’s particular expertise lies in decorating with royal icing she tutors on a wide range of sugarcraft techniques including:
Covering with sugarpaste, buttercream and ganache
Creating sugar flowers
Making bows, frills, edible lace, wafer paper flowers
Iced and decorated biscuits
Making the most of moulds and simple modelling
Royal icing including: piped flowers, piped pearls, Oriental Stringwork
Tessa gives workshops for local communities, including the Fernhurst Centre and groups such as The British Sugarcraft Guild. Group classes last from one or two days to week-long intensive courses, including at Squires Kitchen International School Or contact Tessa for private one-to-one or small group bespoke classes. Some examples of class topics below.