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Artistic Sugar – Piece Complete
20-21-22-23 AVRIL
Recognised as the greatest sugar artist and winner of the prestigious Sucre d’Or award, Master Davide Malizia puts his experience in artistic sugar work to the service of students, offering a highly technical and immersive course. During the course, he will guide students in the design and creation of a complete artistic piece, starting from the conceptual idea and preparatory drawing on paper, through to the transformation of the project into a three- dimensional structure in sugar.
The programme includes a detailed study of the main professional techniques, including cooking and temperature control, sugar casting, satin finishing to obtain silky and shiny surfaces, and blowing, with particular attention to the management of heat, pressure and processing times.
Through guided practice, the course will allow you to develop greater confidence, manual skills and sensitivity in the handling of artistic sugar, following the direct instructions of the Master.
Learning
program
The training programme is designed as a comprehensive course dedicated to the art of sugar, intended to accompany participants from the conceptual phase to the final realization of a structured artistic piece. The course begins with the analysis of the creative concept and design on paper, during which shapes, volumes, proportions and visual balance are studied, which are fundamental to ensuring aesthetic consistency and stability of the composition.
The course then moves on to the study of isomalt, with particular attention to cooking curves and temperature control. Participants are guided in the execution of fundamental artistic techniques, such as casting for the creation of structural elements, satin finishing to obtain smooth and shiny surfaces, and blowing to create light and transparent volumes.
Master Davide Malizia constantly accompanies the participants, imparting method, precision and manual sensitivity, which are essential elements for mastering artistic sugar work.
The course concludes with the finalisation of the piece, evaluating aesthetic, technical and functional aspects, and providing useful guidance for applying the skills acquired in professional fields such as window dressing, events, celebrations and competitions. The programme aims to develop operational autonomy, confidence in execution and a structured creative vision, enabling participants to approach sugar craft with awareness and control.
Designed for
The course is aimed at professional pastry chefs, cake designers and enthusiasts who wish to perfect their skills in artistic sugar work. The course is designed for those who wish to become autonomous in the creation of sugar compositions for window displays, events, celebrations and competitions, raising their technical and creative level.
objectives
- Master the main techniques of artistic sugar work, from cooking to pouring, satin finishing and blowing
- Develop the ability to independently design and create a complete piece, from the final initial sketch on paper to the assembly
- Improve manual skills and precision to create stable, harmonious sugar sculptures suitable for professional and competitive contexts
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
