Sugar Paste Workshop by Stefi Jakab

Le Cordon Bleu-trained cake artist Stefi Jakab has announced the launch of her private masterclass service.

Sharing the trade secrets behind her unique creative designs & intricate creations, Stefi will offer tutorials in both private homes and in the work place.

Suitable for novices and pro cake decorators, created for both one-to-ones and small groups, these events will offer a step-by-step guide to producing miniature works of art inspired by the latest trends, not only in baking, but fashion and culture.

They can be tailor-made for any occasion, whether it’s a bride-to-be wanting to produce something extra special for her nuptials or for a corporate team building exercise with a difference.

Your's truly, was invited to learn the art of sugar paste. After a demonstration from the lovely Stefi we were on our way, icing our own lemon cakes which Stefi had baked for us that day. Take a look below for your guide to sugar paste.

 Covering a Cake with Sugarpaste

• Pop your cake onto a thin cake board the same size as your cake.

• First you will need something for your sugarpaste to stick to, so mask your chosen cakewith two thin layers of buttercream, chilling in the fridge for at least 30 minutes between each covering. Chill again after the second covering of buttercream.

• Dust your work surface with icing sugar and knead the sugarpaste until smooth,soft and pliable.

• Roll it out into a size big enough to cover your cake on the top and down the sides, aswell as a little extra to allow you to neaten the bottom edges...When rolling remember not keep moving the icing around, but don't turn it over.

•  Lift the sugarpaste onto the cake using either your rolling pin, or your hands, whichever you are more comfortable with.

• Gently press the sugarpaste against the cake with your hands whilst also smoothing atthe same time. Don’t pull the sugarpaste “down”, as this will cause it to tear, merely push it into the cake, and slightly upward.

• Use an icing smoother to give a really smooth finish. Any air bubbles will need to be “chased” out using a pin.

• Pop the cake onto a turntable, or hold it in your hand, and neatly trim away the excess sugarpaste which falls below the line of the cake, keeping it flush with the cake board...Remember if this goes a bit wonky you could always cover it with ribbon. 

Stefi’s workshops also make a great gift idea for that special birthday or anniversary