Jane is also offering an Easter school and a Summer school for 2012,See courses for details. Venue and accommodation for these courses to be confirmed

Jane is offering short course and one day courses at St Marys Church Hall Molsey

See details on courses

Find out what Jane’s been up to this summer with he summer newsletter Summer School 2011

Are you interested in making wired sugar flowers or improving your sugar paste skills, this October and November. Then check out our courses page for more information about Jane excellent workshops.

Click Here for more course information.

Jane’s work shop on royal icing, congratulations to a great first sugarcraft show.

Congratulations to Jiseon and Helen superb work worthy of awards.

Jiseon Gold and best in class for royal iced cake.

Helen two gold for miniature wedding cakes and silver for wired sugar flowers.
Jane also was invited to submit a piece for the Table of Honour see attached photo of a sugar dough piece a display for Easter.

Also a wedding cake using Blossom sugar art blossom cutters.

Brooklands winners from Salon Culnaire January 2011

2 silver medals and 5 bronze medals.

I was privileged to be asked to judge at the first cake decoration exhibition in Korea in October. I also did two three hour demonstrations of which has been published in the Patisserie. The standard of work was high and the experience of visiting Korea was great. A huge thank you for the hospitality given to me.

Click Here to read the feature in Patisserie

Jane2Train in association with UK2Learn

Learn the tips and techniques of the trade from award winning sugarcraft and bakery expert, Jane Hatton.

Easter Course
One Week Course
Monday 11th April – Friday 15th April 2011

Full Intensive Course

Summer Course
Two Week Course
Monday 25th July – Friday 5th August 2011

Week one, full intensive course
Week two, one day specialist workshops

Master the art of creating beautiful sugarcraft displays with hands-on residential courses

To include all tuition, materials and full-board accommodation in the inspirational setting at Prior’s Field School, Surrey.

Click Here to find out more

I was inspired to make a Spring wedding cake using the whoopies after seeing them in Harrods. Whoopies originating in America traditionally chocolate sponge filled with cream. After a long cold daffodils bring a smile. Could the whoopies replace the cup cakes?