In view of the government requirement for all schools, cafes, restaurants, pub and leisure facilities to close in order to help limit the spread of the corona virus, all of our classes are suspended until further notice. At this point we anticipate that will be the end of June.
Anyone who has booked and paid for sessions during this period will be contacted individually and we will discuss options for rescheduling or a credit voucher. We are currently working on getting as much of the Autumn/Winter programme on the website - and for early 2021.
Our premises are now closed but the staff team can still be contacted by phone or email between 10am and 4pm Monday to Friday so, if you have any concerns or questions, don’t hesitate to get in touch. We also will be very happy to process bookings for future sessions or for vouchers, which will now have an 18 month ‘shelf life’.
Please check our website for any updates and our social media platforms, where we will remain active and keep you entertained!
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
A simple display of edible flowers on a cake looks really pretty and is simple to do. Although they are crystallised in sugar, it is a small amount compared to that in marzipan or sugar paste flowers plus they involve far less work.
Make sure they are edible, though! We've used primroses for a lovely Spring/Easter look plus mint leaves, which taste really good done this way.
- Lightly beat the white of one egg with 1 teaspoonful of cold water.
- Paint both sides of the petals of your flowers and the leaves using a clean paintbrush that hasn't previously been used for anything toxic.
- Have a bowl of caster sugar (refined or unrefined) to hand and dip the flowers and leaves in.
- Coat as much of the surface front and back with sugar, take out and place face down on a tray lined with baking parchment.
- Leave to dry for 1-2 days.