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ADVANCED SUGARWORK AND CONFECTIONERY

Sugar Baldachino

Advanced Period Sugarwork and Confectionery

SATURDAY

10 am - Welcome and Introduction to the Course. This course is for those of you who have already completed my Period Sugarwork and Confectionery Course and who would like to up their game and learn some more advanced techniques.

10.45 -13.00 - Ragged Comfits - these crinkly or pearled sweets are frequently depicted in early modern period paintings, as in the detail reproduced below from a still life by Osias Beert. This technique requires the use of a balancing pan and a special syrup funnel called a 'cot'.

13.00 - 14.00 - Lunch

14.00 - 15.30 - Preparing armatures for sugar trionfi and a piece montée. As a group, we will set about preparing wood and card armatures to make some ambitious table ornaments - a baroque sugar pavilion along the lines of the one above and a neo-gothic church using some remarkable original early nineteenth century moulds like those depicted below.

15.30 - 15.45 - Tea

15.45 - 17.00 - Ornamenting English Renaissance sugar trenchers - using sixteenth and early seventeenth century decorated wooden and printed trencher designs as models, using period pigments we will attempt to decorate some sugar roundels like that depicted below.

17.00 - 20.00 - Free

20.00 - Dinner at Wreay Farm

SUNDAY

10.00 - 13.00 - The whole day will be devoted to constructing and ornamenting our trionfo and piece montée.

13.00 - 14.00 - Lunch

14.00 - 17.00 Continue with our trionfo and piece montée

Sugar Trencher

Osias Beert

Sugar Moulds