Eating it is an art form

Oks. Liz Clarke spoke to two entrepreneurs

are part of her repertoire but she admits they can be challenging. Apart from the many hours spent on decoration the biggest issue is to transport them to their destination in one piece.

“They are extremely heavy and even a small movement can be disastrous,” says Booth. Fortunately, we have found a solution, which will be sharing with our students.”

The solution is in the form of a “food friendly” plastic ring that is inserted into the cake forming a level platform.

“It’s so strong you can stand on it,” says Edgcumbe, who came up with the prototype. I am hoping this ring will make a huge difference and take away the fear factor, which any multi-tier cake designer will tell you is a real problem.”

Another issue that the course will focus on is costing and budgeting. “It’s all very well having fun making beautiful things with sugar craft,” says Booth, “but at some stage one has to look hard at how much it is costing and what is required to turn one’s skill into a workable business. Hobbies are expensive, so one has to look at money-generating possibilities.”

They are particularly excited at partnering with Rolkem, a proudly South African company that produces an international range of food colourants made from natural sources.

Booth and Edgcumbe say their three-year plan is to encourage sugar craft as an art form across