Jan 28, 2022  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

Add to Portfolio (opens a new window)

Basic and Classical Cakes (BAKE-123)

3.0 credits
A review of 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 and modern preparations; classical cakes (such as gâteaux, St. Honoré, Dobosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream-filled cakes; tortes; and bombes. Prerequisite(s): Baking and Pastry Techniques (BAKE-105).



Add to Portfolio (opens a new window)