Transcript title

Advanced Specialty Cakes

Credits

4

Grading mode

Standard letter grades

Total contact hours

80

Other hours

80

Prerequisites

BAK 220.

Course Description

Practice advanced principles of baking, assembly, piping, and decorating of specialty cakes and wedding cakes. Learn design theory; including theme, color, texture, and flavor. Learn basic cake business practices such as selection of ingredients, equipment, tools, retail pricing, consumer trends, delivery, on site construction and client consultation. Produce several single layer and tiered cakes, incorporating advanced techniques; including buttercream, rolled fondant, pastillage, royal icing piped decorations and gum paste flowers. Utilize other techniques such as over-piping, bridgework, stringwork, smocking, painting, embossing, airbrushing, applique and stenciling.

Course learning outcomes

1. Demonstrate advanced decorating techniques using buttercream, fondant, gum paste, gel paints, royal icing, airbrushing, transfer sheets, sugar and chocolate.
2. Implement advanced decorating skills that include appliqué, string-work, painting, ruffling, marbling, drapery and gum paste floral work.
3. Create extravagant and elegant cakes combining unique, highly-skilled design and baking techniques practiced during the term.
4. Apply contemporary pastry design theory using equipment and tools specific to the industry.
5. Produce a collaborative final cake project.

Content outline

• Cake Design
• Royal Icing
• Piped Flowers
• The Consumer
• Pastillage Plaques
• Cake Size and Cost
• Cake Painting
• Cake Assembly and Finishing
• Bridge and Extension Work
• Fondant Techniques
• Gumpaste Techniques
• Cake Design

Required materials

Requires textbook and baking and pastry tool kit available at the COCC Bookstore.