Blog

Here’s another flower in the series that will go to creating the Cottage Wedding Cake shown here. In this lesson Paul’s showing how to create a sugar daisy using a...

Looks like lots of painstaking time has been spent on creating these patterns, which in some cases it could be, but for most, and especially cake decorating businesses, they use...

Another flower in the series used to create the cottage wedding cake. The primrose is a great filler flower as it naturally comes in many colours so easy to match to your theme....

There is so much more to our courses than Paul showing you how to recreate his cake designs. Each course is planned to include a wide range invaluable and highly transferable...

It’s been a busy time which last week had the filming of Merida for this week’s Online Course, which will be published on Thursday. Taken from the film Brave it was...

The following blog was kindly provided by Howard Fox, husband of Roshan (madeitwithlove) and clearly illustrates how to manage baking for diabetics. Before you start baking cakes...

As most of you are aware, Paul Bradford Sugarcraft School is located in Scotland. A country often associated with a cold climate; green landscapes, haggis, and of course people...

Lavender is a a very quick and effective way to bring a woodland scene to life. As Paul demonstrates here its extremely quick to make and as you’ll see from the image looks...

No matter where you are in the world right now, it is easy to guess what the most talked about sporting event is. The Olympic Games.  This presents a great opportunity for us...

How to make an Irish Wolf Hound: Paul often gets asked to make model dogs and with so many breeds to choose from it’s hard to have a dedicated technique to capture all....

Suggest a name for our Tatty Teddy cake and you could win a place on the Teddy Bear course on Saturday the 18th of...

One of the challenges faced by many home bakers appears to be knowing how much recipe to use when baking a different sized cake. If you know the recipe and proportions for a cake...