CA 186 — Pastry Skills in Cake Decorating
This course reviews creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes and tortes. Topics to be covered include comparison of classical European and modern preparations, glazed, iced, molded and cream filled cakes; tortes; and Entremets. Students will gain an understanding of a variety of cake formulas, ingredients, equipment, and production. (CSU)