Studio in Glasgow
I’m delighted to announce that we will be running courses, one to one lessons and filming the online tutorials from our new studio at 36 Ingram Street in Glasgow City Centre.
Courses will continue to be run at Cupcake Cafe Bar, Torphichen.
The aim is to allow a permanent filming studio to increase the number of tutorials available.

Online Tutorial Library
Is continuing to grow with the Pirate Ship above being the latest addition. There are a number of enhancements we are having developed for members i.e. a Q&A page, a members forum which I will be available on at certain published times and to create ingredients and tools lists.
You can sign up to be a part of this exciting new way of learning HERE.

Debbie Brown
We are delighted that Debbie Brown is coming to Scotland again this Spring.
With the huge success of Debbie’s latest book it’s an excellent opportunity to see Debbie in action and learn at the hands of the guru.
Courses are available 3rd to 6th May and really shouldn’t be missed for those looking to master their trade.
With Debbie teaching in the new log cabin this will be an experience not to be missed.
Cucina Chic Italian Cake and Sugarcraft Magazine
We have been delighted by the feedback from our step by step guides in the Cucuina Chic magazine. Off the back of this we have been invited to Italy to run a number of training workshops which is all very exciting. Coupled with an invitation to Seoul, South Korea, next year promises to be an exciting time and hopefully see some air miles clocked up.

New Book in the Pipeline
November saw the International Cake Show at the NEC and with it the launch of our online Tutorial Library. Among the many interesting and enthusiastic visitors to the stand was the one and only Eddie Spence MBE. You can image the feeling being paid a compliment by a man of such stature….simply amazing. It was at the NEC where we were approached by a publisher who loved the designs and passion behind the cakes and after a number of discussions we are soon to sign up to create an exciting 130 page book bursting full of new designs.

Course Satisfaction Guarantee
We are so sure that you’ll enjoy the courses we are happy to offer a full no quibble money back guarantee if you don not enjoy the course. Simply let a member of staff know by lunchtime on the day of the course and you’ll be refunded.

What Our Customer Say –
Have a look at the foot of our Home Page for quotes straight from clients facebook pages – “What a fantastic course. If you’ve ever thought of attending one of Paul’s courses stop thinking and book now.”

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Paul Bradford Sugarcraft School
Westerwood Farm
Torphichen
Torphichen, West Lothian EH48 4NQ

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A message to Paul Bradford Message Body: Hi there, my names Maxine hill I’m a mum of four amazing boys, who mean the world to me. I just wanted to say a very big thankyou to paul who has inspired me to go into cake making. I have been an hairdresser/nails technician for a few years now up until my 13 year old boy Joshua was diagnosed with prostatic rhabdomyosarcoma (cancer of the prostate) in 2009. I couldn’t work as Joshua was in hospital for a whole 10 months having operation after operation and being really poorly with the treatment. Also in September Joshua was in intensive care fighting for his life with septicaemia. When we finally came home from hospital and I had a moment spare I was looking on the internet and for some reason your site came up. I went on it and was absolutely amazed at how breathtaking your beautiful cakes are, I have now registered on your site and get the tutorials on a monthly subscription. So I thought I would have a go at making the me to you bear, I have never done anything like this before and was amazed how it turned out. I put a picture up on my Facebook account and had lots of people asking me if I could make them one too. I am now in the process of setting up my own business and it’s all down to you. I have made a few other cakes and getting more orders in everyday. I am so thankful as everyday since Josh took poorly it’s been a traumatic day for us there’s been days I feel I can’t go on as I relive each day my son was poorly, and this has changed my life. Now I’m making cakes it’s taking my mind off what devastating 2 years we had and giving us something to look forward too. I just feel I should tell you this and to say thankyou so much. I continue to view your tutorials online everyday as I find them very relaxing to watch. Thankyou again. Yours truly Maxine x

We welcome all feedback to help us improve our service and we are currently working on tool and ingredient lists and a members Q&A forum where Paul will be available on live chat at certain times.

Ceri was born in Cardiff and trained as a Master Baker and Confectioner at the South Glamorgan Institute of Higher Education. After three years of studying he achieved his City & Guilds certification, obtaining distinctions for all cake decoration and design qualifications. During this period Ceri’s creations won several categories and acknowledgements at competition level within the bakery field. Living in America and Australia for several years, he has taken on some of their own unique decorating qualities which can be seen in the designs he produces today. Ceri is regularly seen on courses and at demonstrations improving his skills to keep abreast of developments within the sugarcrafting community. He is also a regular contributor to Cakes & Sugarcraft magazine

Based just 15 miles from Edinburgh airport Paul Bradford Sugarcraft School is ideally located to serve those looking for cake decorating courses in Edinburgh, surrounding area or further afield.

The School based in idyllic countryside surroundings just 1 mile from the village of Torphichen and 4 from the town of Bathgate.

However its from much further afield that most students come from. Especially on the 5 Day Intensive courses the majority of students come from outside Scotland with most landing at Edinburgh airport where they are collected by Paul’s Dad Tom and taken to the School or nearby Hollyhouse B&B accommodation.

The B&B is just 10 minutes walk away and with their friendly service and many repeat customers it makes it a pleasant place to spend time relaxing after the busy days at the School. On any week there are normally 3 or 4 students staying there so there’s always company in the evenings.

Its quite amazing that so many students come from all over the world including Ireland, USA, Spain, France, Belgium, Italy, Tanzania, Nigeria, Switzerland but to name a few. However given its proximity to Scotland’s capital city its strange that there aren’t that many students coming for cake decorating courses from the Edinburgh area.

Courses Starting in Southern Spain

From mid-May 2012 Paul will be running cake decorating courses in the Malaga area, within 1 hour of the Airport.

Given the number of students who fly to Edinburgh Airport and also in consideration of the cheap flights to Malaga it seemed like an ideal life style choice to be based in Spain.  Paul will fly back to run courses and continue to grow the Sugarcraft School in Scotland.

Courses in Spain will be run from home in an air conditioned room. Seems like an ideal opportunity to combine learning cake decorating and having a holiday in the sun.

More details will follow once dates and accommodation has been arranged which will be the first two weeks in January.

Its more expensive to make, but once you’ve started covering cakes with this you won’t want to go back to buttercream. Dark Chocolate, with a higher level of cocoa is the best for stability, however there’s a slight bitterness so check that the intended audience are happy with that.

Applying layers of ganche as seen on the Tutorial Library will ensure a very sharp and smooth covering for your cake. It removes any bulges or bubbles that can often be caused by buttercream.

Here’s the recipe Paul uses:

Ingredients:

1 Pint of Double Cream

2 lbs of chocolate (buttons are recommended)

Method:      Place the chocolate in a clean dry bowl. Bring the cream to the boil, remove from heat and pour over chocolate watching out not to splash yourself. Leave for 2 minutes then stir until blended and glossy.

Ganache will keep refrigerated for one month.

This and many more recipes and cake decorating help is available on the Tutorial Library.

This video can also be viewed along with many other hints and tips on the Tutorial Library.

There are a number of factors you must take into account:

• Compare your skill level with other cake designers within a 25 miles radius and find out what they’re charging.
• Establish how many hours a week you can devote to your cake decorating business (remember to allocate time for admin, taking orders, bookkeeping, stock management, deliveries, marketing etc).
• With the time you have left how many cakes can you realistically bake and decorate?
• Identify your business set-up costs. Include everything you will need like stock, equipment, logo, branding, stationery, phone, website, delivery means, courses etc. Remember that as a business transaction you can ‘sell’ equipment you already own to your business.
• NEVER MIX PERSONAL MONEY WITH BUSINESS MONEY. Set up a separate business account and keep things entirely separate.
• Once you’ve identified your set-up costs you need to find a means of funding them.
• Chances are that if your using savings then you’ll already had paid tax on that money. If your funding through a business loan then its straightforward in allocating repayments of the loan to your business account. Exactly the same should apply when personal funds are used. Set up a repayment plan from your business account back to your personal account. The benefit here is that you set the repayment period and amount and the loan then gets allocated to your business running costs therefore reduces your profit, which reduces your tax liability at the year end.
• You then need to work out your Fixed  Running costs. The first of these is a repayment up the set-up funding. Other things will include insurance, energy, web hosting, phone bills, marketing, delivery vehicle, professional fees etc.
• Then your variable running costs. The main one here is ingredients. At the moment we have been sitting at 32% of sales are allocated to Cost of Sales (ingredients) which represents a 68% Gross Profit. Ideally you wouldn’t want to be much below 70% GP, however you also need to be sensitive to the market place.
• You then have all the facts you need to work out how many cakes you can make, the GP and the net profit (taking off fixed running costs). Work around with some numbers and you’ll find out what you need to charge to make profit from your business.
• Other things to consider are that if you’re on holiday for two weeks you won’t be able to take any cake booking s for the time you’re away and you are not there to take orders which will also result in a further loss of sales, Make sure and factor these things in as your fixed running costs will be there whether you make a penny or not.
• Be aware of seasonality. In July and August you are likely to be around 2-3 times busier than in December / January.
• You then have to get a marketing plan together to make sure that you achieve the orders you need to make the business model work.

David will be running a one day seminar in London on the 25th September and  courses in Scotland on the 10th December and 28th April 2012. He guarantees to provide a number of hints and tips which will be worth multiples of the course fee.

Things are moving along and on schedule to have the full Cake Decorating Video Library available from 1st November.

Up until then we will be adding a number of teaser videos live on the site free to view. There will also be a number of full cake videos to show how it works. In summary every cake will have between 4-12 (approximately 10 min) videos per cake with the exception of cupcakes and models which only require one video. This allows you just to go back to watch the part you need rather than having to scan a full DVD for the bit you’re stuck on.

All videos will be hosted on our site so no need to wait on lengthy downloads either and can be accessed from anywhere with a broadband connection.

There will be a teaser for each video which everyone can view. Up until the 1st November there will loads of freeview stuff, but a lot will be being processed for the site when things really go live on the 1st November.

To access after then it will be a monthly subscription of £9.95 to view everything. By that time there will over 100 videos available, which will include all the cakes taught on Paul’s courses plus a lot more. Annual memberships will also be available with a saving from the monthly package.

In order to keep things up to date at least 2 ten minute videos will be added each week thereafter and Paul invites feedback to gage what you are most interested in.

Hope you enjoy them.