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Rene Mac Royal Icing Cake with Cold Porcelain Flower Spray

£600.00

Payable in instalments

What a wonderful opportunity to learn from two amazing cake artists and tutors; Alyson Reynolds and Linda Garnham.

This will be a super experience with both tutors on hand throughout the course. Sharing their skills and creativity this is an excellent way to catapult your skills to the next level!

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Come along and join us for a full week of fabulous creative fun with Linda Garnham and Alyson Reynolds. There certainly won’t be a dull moment in this one!

Whether you are a beginner or more experienced, throughout the 5 day course Linda will be by your side to show you how to develop your skills in the delicacy of Royal Icing.

From beginning to end you will learn the values of varied consistencies of icing, building up layers of very fine coverings to creating a perfectly smooth surface, run outs to bring to life a Rene Mackintosh design and harnessing your skills of
piping by hand to dress the cake.

Along side this, Alyson will lead you on a journey to discover your hidden talents creating rustic and naturally beautiful flowers in cold porcelain to complement the design and display to your own preference.

Both Alyson Linda and will be on hand throughout the five days to share with you their enthusiasm, skills and top tips
bringing out the best in you – without pressure, just pleasure!

Be prepared for a few surprises along the way …. We look forward to seeing you!

Rene Mac Cake course

You are getting two for the price of one!

Linda Garnham

Linda gained her City and Guilds and Centra qualifications in the Design and Decoration of Sugarcraft and Sugar flowers under the tuition of Lesley Herbert, renowned Author,Tutor and Judge.

She went on to train as a college tutor herself and continued to teach sugarcraft whilst also entering competitions at national and international levels, gaining Gold, Silver and Bronze awards.

Competitions entered included the British Sugarcraft Guild (BSG), Le Salon Culinaire de Londres, Heart of England Culinaire, Le Festival International de la Gastronomie A Malteand Squires Kitchen International Exhibitions.

Currently a Judge herself, she has judged a variety of competition classes for the BSG, National Sugarart, Salon Culinaire, Cake International and Squires Kitchen along with many Exhibitions held in Ireland.

Becoming a member of The British Sugarcraft Guild she began demonstrating and teaching her skills which include: Royal Icing, Sugarpaste, Pastillage and Sugar Flowers, to many branches across the country, including groups of The National Sugarart Association and also overseas including Ireland and Sweden.

Linda has also taught classes at Squires Kitchen International School of Sugarcraft and became a co author on the collaboration book ‘The Art of Sugarcraft’ along with many other renowned Tutors.

Training didn’t stop with college and Linda has herself joined classes with many well known tutors and sugar crafters and continues to learn new skills when time permits and to teach and work commercially and privately.

Alyson Reynolds

Alyson set up her Perfect Petals business in 2002, specialising in making bridal bouquets, cake decorations and many other bespoke floral arrangements in cold porcelain and sugar. She has run workshops and demonstrations in the UK, Scandinavia, Europe, Brazil, India and exhibited in Toronto, Canada, New York and Washington DC. Alyson is entirely self taught, bar a two day ‘Introduction to Sugarcraft’ course where she found that she ‘couldn’t ice a cake to save my life’ (Alyson’s words) – but there was potential with the flowers!  Her style is to create floral arrangements which are as natural as possible to make a stunning first impression.

Although Alyson still enjoys creating her cold porcelain flowers with a passion, due to other commitments she has taken a step back from running her own workshops at the moment.  However, we are delighted to say she has agreed to be one of our guest tutors so she may continue to share and inspire others with her floral creations … or as she calls it “Flower Therapy”!”

Linda and Alyson

Strathardle Lodge has 8 en-suite letting rooms plus a 3 Bedroom letting apartment. Rates are from £75 per night on a BnB basis.

Since taking the property on Paul and David have embarked on a renovation project to bring the former hunting lodge back to life.

On the ground floor there is the Honesty bar, which doubles up as the breakfast room. The bar offers licensed and soft drinks with a selection of crisps, chocolate bars and microwave meals should you get peckish. You simply add them to your room sheet and they are tallied up and paid at check-out.

Evening meals are available at the Kirkmichael Hotel, which is just 500m away in the village.

There is a very relaxing guests lounge and the cake training room and CakeFlix filming studio are also on the ground floor. If you still have energy left after the class, then there is a small gym that you can use to keep fit.

All rooms (with the exception of Room 6, King suite) are dog friendly. There is a secure doggie play area to the rear of the Lodge and plenty of walks from the front door.

We look forward to welcoming you to Starthardle Lodge Guest House & Cake School.

Book a Room

Strathardle Lodge is set just to the east of the village of Kirkmichael, Perthshire, which is one of the most beautiful and unspoiled parts of Scotland. Set amongst woodlands and in the foothills of the Cairngorm National Park, it is truly a spectacular place to chill-out.

While you are attending the cake course your partner could be out exploring the countryside or local distilleries, both whisky and gin!

There are numerous walking and cycling routes from the Lodge and skiing at Glenshee is just 25 mins away for the winter months.

The Lodge has 200m of river frontage with fishing rights.

Strathardle Lodge is the ideal place to relax, chill-out and get back to nature.

How to get here:

The closest train station is Pitlochry, which is 20mins away.

This is a mainline station and a main stop for the regular London to Inverness high speed services.

We offer a complimentary collection/drop-off service when you are attended a course.

Closest Airports:

Aberdeen – 1hr 45mins, but no easy access by train

Edinburgh –  1hr 45mins, easy tram ride to Waverley station to catch the train to Pitlochry

Glasgow – 2hrs 15mins, regular 500M bus service that drops at Queen Street station where you get the train to Pitlochry

What to bring

All tools, materials, lunch and refreshments are provided. You just need to turn up!

Lunch & Refreshments

Lunch and regular refreshments will be provided as part of the course. We will be in touch a week before the course starts to ask if there are any special dietary considerations.

Dinner

If you are staying and looking for an evening meal then the Kirkmichael hotel is just a 500m walk into the village, where an extensive menu is served. If you don’t fancy going out, then the former public bar at Starthardle Lodge has a selection of snacks and microwave meals from our honesty bar area.

Its a great place to unwind in front of the open fire and relax into the night.

Relax & Enjoy

Our two key objectives are that you enjoy the whole experience and have two amazing cakes to take home that you are super proud of.

Come along and join us for a full week of fabulous creative fun with Linda Garnham and Alyson Reynolds. There certainly won’t be a dull moment in this one!

Whether you are a beginner or more experienced, throughout the 5 day course Linda will be by your side to show you how to develop your skills in the delicacy of Royal Icing.

From beginning to end you will learn the values of varied consistencies of icing, building up layers of very fine coverings to creating a perfectly smooth surface, run outs to bring to life a Rene Mackintosh design and harnessing your skills of
piping by hand to dress the cake.

Along side this, Alyson will lead you on a journey to discover your hidden talents creating rustic and naturally beautiful flowers in cold porcelain to complement the design and display to your own preference.

Both Alyson Linda and will be on hand throughout the five days to share with you their enthusiasm, skills and top tips
bringing out the best in you – without pressure, just pleasure!

Be prepared for a few surprises along the way …. We look forward to seeing you!

Rene Mac Cake course

You are getting two for the price of one!

Linda Garnham

Linda gained her City and Guilds and Centra qualifications in the Design and Decoration of Sugarcraft and Sugar flowers under the tuition of Lesley Herbert, renowned Author,Tutor and Judge.

She went on to train as a college tutor herself and continued to teach sugarcraft whilst also entering competitions at national and international levels, gaining Gold, Silver and Bronze awards.

Competitions entered included the British Sugarcraft Guild (BSG), Le Salon Culinaire de Londres, Heart of England Culinaire, Le Festival International de la Gastronomie A Malteand Squires Kitchen International Exhibitions.

Currently a Judge herself, she has judged a variety of competition classes for the BSG, National Sugarart, Salon Culinaire, Cake International and Squires Kitchen along with many Exhibitions held in Ireland.

Becoming a member of The British Sugarcraft Guild she began demonstrating and teaching her skills which include: Royal Icing, Sugarpaste, Pastillage and Sugar Flowers, to many branches across the country, including groups of The National Sugarart Association and also overseas including Ireland and Sweden.

Linda has also taught classes at Squires Kitchen International School of Sugarcraft and became a co author on the collaboration book ‘The Art of Sugarcraft’ along with many other renowned Tutors.

Training didn’t stop with college and Linda has herself joined classes with many well known tutors and sugar crafters and continues to learn new skills when time permits and to teach and work commercially and privately.

Alyson Reynolds

Alyson set up her Perfect Petals business in 2002, specialising in making bridal bouquets, cake decorations and many other bespoke floral arrangements in cold porcelain and sugar. She has run workshops and demonstrations in the UK, Scandinavia, Europe, Brazil, India and exhibited in Toronto, Canada, New York and Washington DC. Alyson is entirely self taught, bar a two day ‘Introduction to Sugarcraft’ course where she found that she ‘couldn’t ice a cake to save my life’ (Alyson’s words) – but there was potential with the flowers!  Her style is to create floral arrangements which are as natural as possible to make a stunning first impression.

Although Alyson still enjoys creating her cold porcelain flowers with a passion, due to other commitments she has taken a step back from running her own workshops at the moment.  However, we are delighted to say she has agreed to be one of our guest tutors so she may continue to share and inspire others with her floral creations … or as she calls it “Flower Therapy”!”

Linda and Alyson

Strathardle Lodge has 8 en-suite letting rooms plus a 3 Bedroom letting apartment. Rates are from £75 per night on a BnB basis.

Since taking the property on Paul and David have embarked on a renovation project to bring the former hunting lodge back to life.

On the ground floor there is the Honesty bar, which doubles up as the breakfast room. The bar offers licensed and soft drinks with a selection of crisps, chocolate bars and microwave meals should you get peckish. You simply add them to your room sheet and they are tallied up and paid at check-out.

Evening meals are available at the Kirkmichael Hotel, which is just 500m away in the village.

There is a very relaxing guests lounge and the cake training room and CakeFlix filming studio are also on the ground floor. If you still have energy left after the class, then there is a small gym that you can use to keep fit.

All rooms (with the exception of Room 6, King suite) are dog friendly. There is a secure doggie play area to the rear of the Lodge and plenty of walks from the front door.

We look forward to welcoming you to Starthardle Lodge Guest House & Cake School.

Book a Room

Strathardle Lodge is set just to the east of the village of Kirkmichael, Perthshire, which is one of the most beautiful and unspoiled parts of Scotland. Set amongst woodlands and in the foothills of the Cairngorm National Park, it is truly a spectacular place to chill-out.

While you are attending the cake course your partner could be out exploring the countryside or local distilleries, both whisky and gin!

There are numerous walking and cycling routes from the Lodge and skiing at Glenshee is just 25 mins away for the winter months.

The Lodge has 200m of river frontage with fishing rights.

Strathardle Lodge is the ideal place to relax, chill-out and get back to nature.

How to get here:

The closest train station is Pitlochry, which is 20mins away.

This is a mainline station and a main stop for the regular London to Inverness high speed services.

We offer a complimentary collection/drop-off service when you are attended a course.

Closest Airports:

Aberdeen – 1hr 45mins, but no easy access by train

Edinburgh –  1hr 45mins, easy tram ride to Waverley station to catch the train to Pitlochry

Glasgow – 2hrs 15mins, regular 500M bus service that drops at Queen Street station where you get the train to Pitlochry

What to bring

All tools, materials, lunch and refreshments are provided. You just need to turn up!

Lunch & Refreshments

Lunch and regular refreshments will be provided as part of the course. We will be in touch a week before the course starts to ask if there are any special dietary considerations.

Dinner

If you are staying and looking for an evening meal then the Kirkmichael hotel is just a 500m walk into the village, where an extensive menu is served. If you don’t fancy going out, then the former public bar at Starthardle Lodge has a selection of snacks and microwave meals from our honesty bar area.

Its a great place to unwind in front of the open fire and relax into the night.

Relax & Enjoy

Our two key objectives are that you enjoy the whole experience and have two amazing cakes to take home that you are super proud of.

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