with Kathryn Cuthbertson MVO, Professional Pastry Chef


6:30pm – 9:00pm, Tuesday 12th April 2022


Online Workshop



In this fully interactive workshop, you will learn how to create Easter sugarcraft cupcake toppers perfect to delight your friends at your Easter table. This evening course will teach you the fundamentals of working with both sugar florist and sugar modelling paste.

Guiding you step by step through the process of preparing and colouring your sugar paste, you will learn a variety of different techniques that you can draw inspiration from to create toppers for various occasions.


There are 10 places available on this course.


Materials and ingredients not included. Additional cost approx. £15.

Ingredients list and recipes all supplied in advance of your course.



Kathryn Cuthbertson

Kathryn served as Royal Pastry Chef to HM Queen Elizabeth II from 2006-2017. Highlights of her time working for The Royal Family include creating and executing menus for State Occasions, Royal Weddings, and Royal Christenings. Examples of her work can be seen in the Royal Collection publications Royal Teas and A Royal Cookbook.


Kathryn was awarded a Member of the Victorian Order (MVO) by the Queen in the 2017 New Year’s Honours List.


During her thirty-year professional career, Kathryn has been fortunate to work alongside some of the industry’s leading chefs, pastry chefs and hotel general managers. She has worked in some of the world’s most prestigious five-star hotels and Michelin starred restaurants, including the Mandarin Oriental, Landmark, and Intercontinental Hotels in London and The Four Seasons Hotel in Hampshire. She held the position of Executive Pastry Chef at The Hotel Sofitel in Melbourne, Australia.


Kathryn now creates hand-crafted chocolates and bespoke occasion cakes, with world class craftsmanship, high-quality sustainably sourced ingredients, and the utmost care ensuring special occasions fit for royalty.


Kathryn also leads masterclasses with various partners across the UK,  enabling others to master the skills of classic and modern patisserie. She takes great pleasure in dispelling many of the myths that surround her profession.