Advancing previously introduced techniques, including the creaming and foaming methods, students will prepare cakes that range from simple to complex, filled and unfilled cakes and tortes. Topics include fillings, icings, custards, mousses, and glazing techniques, along with a comparison of classical and modern dessert preparations and presentations.
Prerequisites
Baking and Pastry Techniques (BAKE-105).
Prerequisite or Corequisite
Baking Ingredients and Equipment Technology (BAKE-110).