Summary Fondant Fun with Steven Carter-Bailey

This new all-day course offers the chance to perfect the skills needed to create a beautiful fondant covered cake.

Anyone who watched the 2017 Bake Off will have been wowed by Steven's ability to create the most stunning illusion cakes and original designs. His efforts were often rewarded with the coveted 'Hollywood Handshake'. Since appearing on the 8th series, Steven has been known for his love of fondant and his creative cake designs; his teaching technique is relaxed with a great emphasis on encouraging creativity.

In this Leiths class, students will begin by baking a cake and preparing it for decoration by stacking and crumb coating it. Alongside this, students will learn to handle sugar paste and make various decorations to accompany their cakes.

A day at Leiths is always an enjoyable and sociable experience. Half-way through the class you will put down your palate knife and adjourn to our new dining room to enjoy a specially prepared Mezze lunch with your fellow students, before returning to the turntable to complete your personalised cake.

Students will leave the class feeling confident enough to create their own designs and to try their own techniques at home.

This class is ideal for beginners right through to advanced students who just need a few extra techniques to perfect their cakes. The environment is fun and relaxed, with lots of useful hints and tips for those with little time.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided).

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

Practical info Fondant Fun with Steven Carter-Bailey

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).


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