BAKE 133: Cakes and Cake Decorating

This course provides an in-depth study of cake formulas and assembly techniques. Topics include knowledge of different cake-making methods, ingredients for icings, fillings, coatings, glazes, and the production of finished cakes. It gives attention to the production of layered and component cakes using an assortment of creams, including creme patisserie, Bavarians, and mousses. Students will receive additional knowledge and will practice their skills and techniques during the filling, assembly, and decoration of classic cakes.