yes they are, but at very few places at this time. They were only introduced last summer.
Check with local cake classes they might be able to help you. I just found one near me but there is a waiting list. Good Luck.
take a look at the PME pages http://www.knightsbridgepmeschoolofcakedecorating.co.uk/80730/info.php?p=3
it doesn't list it, but you could email them for a list of US cake stores that hold these classes
I took that course in England, like 20yrs ago. OMG it's great. I encourage everyone to take it.
Check with local cake classes they might be able to help you. I just found one near me but there is a waiting list. Good Luck.
Have you checked with CakeCarousel, they are in Richardson and they are very friendly and I loved their basic class and hoped to build up to their PME courses.
http://cakecarousel.com/
PME classes are 3 courses that are divided into sections....royal icing...sugar paste flowers....fondant. After each course you get a certificate that says you finished that section of the course. You do all 3 levels and they give you a masters certificate. It is an advanced course...or use to be anyway. They are somewhat like wilton courses I guess.....but they are a lot more advanced. You need to know what you are doing to start with. Now that was 20yrs when I took the course, I don't really know what it's like today. Depending on your teacher, some also touch on the lambeth method also. Hope that helps. It's mostly detailed icing, crochet icing, extentions. How to do frills, crimping etc.
thatslifeca - that is very cool that you got to take the PME courses. I have to say though, there isn't any comparisons to PME and Wilton...PME is high end cake craft, while Wilton is the very basics! I wish there was a place near me that offered their classes, I would take them in a hearbeat.
thatslifeca - that is very cool that you got to take the PME courses. I have to say though, there isn't any comparisons to PME and Wilton...PME is high end cake craft, while Wilton is the very basics! I wish there was a place near me that offered their classes, I would take them in a hearbeat.
OHH I know there is no comparisons, I was just saying that it is split up into courses like wilton is. That's why I described it as an advance course, you have to know what you are doing all ready. It isn't a course for beginners. 
So each of 3 certifications are 4 classes? I still would take them in a heartbeat if they were offered anywhere close by. Well it's split into 4 courses, fondant is 5 classes each about 5 and half hrs, royal icing is 5 classes also about 5 and half hrs, and sugar flowers that are split into sugar flowers 1 and 2, both sections split into 5 classes. I wish everyone can take the pme courses, they are great. I have been using these tech. for years. I hope that it's an art that never dissappears.
Well it's split into 4 courses, fondant is 5 classes each about 5 and half hrs, royal icing is 5 classes also about 5 and half hrs, and sugar flowers that are split into sugar flowers 1 and 2, both sections split into 5 classes. I wish everyone can take the pme courses, they are great. I have been using these tech. for years. I hope that it's an art that never dissappears.
Hello !
I am also a new member. Would a newcomer be warmly welcome here? Good day you guy !
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your welcome Loucinda, glad to help. Home you can take the course someday.
donnaj867, welcome. Your gonna love CC. Members are great, and they will help with anything that you need or point you in the right direction.
Hi all, i've just finished the third and final PME here in the UK and can really recommend them. Ours were split into the 3 groups of sugarpaste (fondant), sugar flowers and royal icing with a certificate at the end of each and a masters certificate for completing all 3. Each section lasted 3 weeks with a class each week. It really was great and inspired me to start making cakes. What started out as something I'd always wanted to do has turned into a cake obsession lol. If you can get a course in the USA I would grab it! 
LOL I will try and tell them there some great ladies on Cake Central who would love to do your courses! I've only ever heard of the Wilton ones in the USA - what are they like? I was tempted at one point to travel over and do some but then the PME appeared. Its hard over here to get cake classes unless you want to do 2 years of bakery school full time. The only other option appeared to be night school but they are just so basic and only cover decorating one cake. PME is really good but I would say a beginner could start it because I was a total beginner. However I would say start with the sugarpaste (fondant) course first because that is the basics upwards. showing you how to bake and ice cakes and the different types of icing etc. Sugar flowers was hard!!!
DO NOT travel here to take the "regular" wilton classes, they are VERY basic. Now, if you were to come to the ICES convention and sign up for the classes that are offered there, that might be worth your while! (and you could hang out with cake buddies for the week too!)
i have taken the PME Royal Icing Piping class here in TX. Each course is 25hrs of class time. We meet 5 times for 5hrs each time. I would highly recommend you ask about the instructor, see samples of what is taught in the class before making the investment. These classes are about $250 per course. The tips alone are $100 if you decide to get the PME set. There is no set curriculum for these courses, although you do recieve a booklet outlining what should be in the classes. The instructors have to put their classes together them selves, so its going to differ on what you learn by who your teacher is.
That is true sweetcakes, but wow the price to take the classes has sure gone up over the years lol. For example, the teacher I had took 1 whole class and showed us how to do the lamebth design, which I believe wasn't in the program. If you purchase the books from Nicholas Lodge, The international school of Sugarcraft book 1 and book 2, he teaches in those books how to do a lot of what you learn in the pme courses. If you decide to go this route remember to use his recipe for royal icing, and of course practise, practise and practise some more.
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