CUA 165 - Cake Decorating and Design

3 Hours: 2T, 1L

This course focuses on preparing cakes, tortes, individual Viennese cakes, and piping skills. Emphasis is placed on piping different mediums such as chocolate, buttercream, and royal icing, as well as assembling cakes with different batters or dough such as genoise, Japonaise, Bavarian, mousse, and marzipan. Upon completion the student should be able to plan, execute, and evaluate whole cakes, dessert platters, and a showpiece.