Course Description

Effective: 2016-05-01

General Course Purpose

To prepare students for the growing field of wedding and specialty cakes. Understanding the various ways of piping, scoring, basic decorating techniques. Exposes students to face-to-face customer interaction. Learn the safe transport, structure and on-site assembly. Students will learn to interpret client's desired flavor profiles and design.

Course Objectives

• Identify a wide variety of equipment and tools such as brushes and modeling tools, cutters, pastry bags, tips, color varieties, and cake support mechanisms.
• Prepare a variety of icings and coatings used to finish formal cake presentations.
• Construct an architecturally should and attractive cake for any occasion.
• Design a cake that meets budget, taste and expectation of the customer.
• Utilize color wheels, swatches, or pictures to achieve desired coloring of cake and detail.
• Understand and perform different external designs and textures on final product such as smooth sided, embossed, piping, and bordering.
• Incorporate different shapes and sizes of cakes to achieve desired number of portions and proper visual balance.
• Demonstrate knowledge of various pastry tips; perform advanced pastry bag and piping skills.
• Artistically mold and display gum paste, marzipan, and other forms of sugar decor.
• Professionally produce lettering, monograms, and borders.
• Gain an understanding of how to work with rolled fondant, butter creams, and other icings.

Major Topics to be Included

• Gum Paste decorations
• Fondant
• Icing and piping techniques
• Brush embroidery
• Cake structure and design
• Design and color theory
• Air brushing and hand-painting techniques