BAK 114 - Cakes II

3 Credits
Students have the opportunity to learn more decorating techniques that include writing and figure piping. Demonstrations and hands-on practice include finishing of single layer cakes, advanced cupcakes, poured cakes and simple decorations on special order cakes for the RTC retail bakery. Students express their artistry, imagination and an eye for color combinations to produce a variety of flowers and writing techniques. Many different mediums are used including: rolled fondant, marzipan, and chocolate work. Experience and learning from others are extremely valuable in learning the subtle techniques that can make the difference between a good cake and a great cake.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Prepare a variety of cakes and cupcakes for decoration, properly split, fill and ice the layers using simple piping and decorating techniques.