Sugar Blowing Art. (All day class)

Sugar work Perth

Next Available: Tue, 13 Oct 9:00AM (AWST) (1 more date)
6 hours 30 minutes
Over 20 people have attended this class
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Element performance criteria

  1. Introduction to equipment.
  2. Overview on different types of sugars, different use of recipes, use of glucose, acid citric, Isomalt.
  3. How to cook your sugar using normal sugar and Isomalt.
  4. How to silk it and turn it into different shapes.
  5. Learning the basics techniques to blow sugar.
  6. Blowing apple, pear, banana, peach, apricot.
  7. Use of aerograph to paint your fruits.
  8. Make a small base using pouring sugar technique to display your finished product.
  9. Demonstration of ribbon technique.

We will tell you how to acquire the equipment to practice for yourself at a realistic cost.


Be aware that thumb blisters can occur due to lack of practice.We do use gloves , also it doesn't generaly occur. We cannot be liable for this injury. Your registration on this course indicates your agreement that you have been made aware of this problem and that we won’t accept liability for those injuries.

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What you will learn
  • Overview of different types of sugars, different use of recipes, use of glucose, acid citric, isomalt
  • Basic techniques to blow sugar
  • Making a small base using pouring sugar technique to display your finished product
What you will get
  • Students will take home their products.
  • Recipe book, apron and gloves will be provided at the beginning of the course, for students to keep.
Parking Info

Free parking at the front of the school.

What to bring
  • Just your love for baking (and baked goods!)
What to wear

Wear casual and light clothes, sneakers or shoes with thick sole are recommended. No jewellery please.

Appropriate for

No prerequisite for this course – open to public and trade.


Sweet Artist Academy

Vendor since 2015

Welcome to your school.

All our classes are designed for beginners. You will feel at ease in any of the classes with other students of the same baking level as yours.

For all our training courses we use ingredients that will be easy for you to get from your shopping place.

The courses are designed to be delivered in an intensive few hours block. You do not need to book for a series,
The training you will receive is of a very high standard – equal to European standards (without the cost of flying there!) and you will have the opportunity to learn all about Pastry using the latest equipment and techniques direct from Europe. All the courses are designed for trade and public. Most courses do not require any prerequisite – the only requirement is that you are a food fanatic. Also, all the tools are provided, so you won’t need to buy any tools that you may not use again.

To achieve these high standards whilst catering for individual learning, class sizes will range from 1 student up to a maximum of 7 students, depending on the course.

Courses can be developed and tailored to suit your needs for both individuals and small groups. Instruction, training and/or demonstrations can be done at our premises or we can come to you if you have a sufficient number of students and adequate facilities.

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Refund & Cancellation Policy

We understand that last minutes problem do happen or you may have slept in   Don't worry, just send us an email for rebooking, We don't need to know the reason. We want you to attend our class. (you can rebook but we won't refund the class).

We reserve the right to cancel a class if the minimum attendance number is not reached. (Your fee will be refunded or rescheduled, you will get the choice.

Vouchers can be passed on to another person, but cannot be refunded

Once booked, the class will not be refunded, but you will get a credit note.

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Terms & Conditions

Important Health and Safety Information

  • For safety reasons, you will need to be 16 years or older to attend our courses. 
  • Our courses are NOT SUITABLE if you are allergic to NUTS or other food ingredients.
  • For health and safety reasons, enclosed shoes must be worn during training. Long hair must be tied back, and avoid wearing loose bracelets or bangles, keep your rings at home.
  • Casual and light clothes are suitable. As you will stand up for a period of time, snickers or shoes with thick sole are recommended.

You will get a recipe folder and an apron for you to take home. Video recording and photos are permitted but do not include other students in your shots without asking them first.


  • For a full day course, you will have a 30 minutes lunch break.
    For a short class, 3 to 4 hours, we won't have time for a lunch break, but the will have a coffee break.
  • A dining room is provided for your breaks. Hot and cold drinks, cookies and breakfast bars will be available free of charge. 
  • We have ample free parking space in front of our premises. We are located just a 10 min walk from Joondalup train station, in the business park opposite the shopping centre. We encourage you to use public transport, we have a free pick up and drop off at the Joondalup train station, organise it in advance.
  • I sometimes take photos of the classes for my FB page, please let me know if you don't want to be included in the photos. 
  • Vouchers can be passed on to another person, but cannot be refunded.

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2 Reviews
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1 star

02 February 2020 • Sugar Blowing Art. (All day class)

Patisserie, in its purest form, is not merely a Trade, it is a Vocation. The art of the Patissier takes years to learn, and decades to perfect.... But if, like me, you don’t happen to have a decade to spare and just want to dip your toe into the waters, then the extraordinary range of specialist classes offered by Sweet Artist Academy are the perfect solution! Whether you want to acquire practical skills for use in your home baking, or professional secrets that will improve your work, the classes on offer will benefit you. Some classes teach the fundamentals of good patisserie, but there are also specialist classes offering training that you would be hard pressed to find anywhere else in Australia, and certainly not for the same relatively low investment of time and money. What makes a class or school successful? In my opinion it is all down to the instructor. This is especially true in anything to do with food- a really good teacher can impart more knowledge with a bowl, a pot, and a wooden spoon, than an ‘ordinary’ teacher equipped with an entire batterie de cuisine. When I want to learn to do something, whatever that skill, I want to learn it from the most accomplished person I have access to. But of course while there are many talented people in every arena, not everyone is automatically a good teacher. Finding someone to learn from who is both good at what they do AND good at passing on that knowledge is often a challenge. Patrick is not only a very experienced and talented Patissier, he is also, most importantly, a natural teacher. What makes a good teacher? •They are good natured and approachable. •They are professional without being aloof. •They have a good sense of humour and enjoy what they do. •They demand the best of their students, but are kind in the way they do it. •They have enough self-confidence that they are never arrogant or condescending. •They are highly creative and always looking for new solutions. •They make it all look easy! (Tip: it’s not as easy as he makes it look! 😂 But don’t let that scare you, you will find that you are capable of amazing things, with the right tutelage!! 😊) All in all, if you are ready to step up and challenge yourself, I recommend Sweet Artist Academy as the place to do it. You will learn the beginnings of skills you may never have expected you were capable of, that you can then take home and polish and practice. And you will learn them in an environment that is supportive, instructive, entertaining, and -importantly- fun! I look forward to attending more classes.


24 March 2016 • Sugar Blowing Art. (All day class)

I did the sugar blowing class and it was awesome. Patrick is very skilled and knowledgeable, answering any questions asked. The day was so fun and interesting that time just flew by.