An examination of modern cakes assembled and decorated with a contemporary approach using the latest technology and equipment. Topics will include travel cakes decorated as a whole; entremet cakes finished in large variety of molds, metal, and silicon; a variety of decorations are also covered, including but not limited to tempered chocolate, sugar, and meringues. Students will study and explore flavor combinations, original and timeless using seasonal products with simplicity of style in mind.
Prerequisites
Basic and Classical Cakes (BAKE-205) and Individual and Production Pastries (BAKE-215)
Corequisites
Service & Beverage Management HMFB-210