HC 138 - Specialty Cakes

Credit Hours: 3

In this course, the students learn a wide variety of cake decorating techniques including detailed piping techniques, French buttercream frosting, rolled fondant cake covering and decorations specifically tailored for cakes.

Course Outcomes
Upon completion of this course the student will be able to:

evaluate rolled fondant techniques to cover cakes;
identify various fillings such as butter cream, ganache, meringue, mousse, flavored whipped cream, pastry cream, and different glazes;
understand how to apply the aforementioned fillings through various methods of constructing cakes using efficient production methods;
evaluate methodologies of combining flavor, texture and taste. This comprehension will allow students to develop the ability to create their own flavor and texture combinations, as well as recipes;
demonstrate piping techniques using both buttercream and royal icing from basic to advanced piping skills; and
create professional celebration cakes.

S (C)