CUL 253 : The Art of the Cake
This course focuses on the history of decorated cakes such as tiered wedding cakes and theme cakes. Students learn a variety of decorating and finishing techniques using media such as rolled fondant and gum paste. The course also covers the pricing, selling, decorating, and displaying of these cakes. It requires the preparation of a multi-tiered wedding cake and a theme cake. Prerequisite: CUL 152 or permission of the program director. Two lecture hours and three lab hours per week. Instructional Support Fee applies. 3 credits Fall; Day only
- Demonstrate the ability to design, create, build and decorate a three-tiered wedding cake.
- Demonstrate the ability to make a variety of flowers using gum paste and pastillage.
- Demonstrate the ability to cover a mini-tiered cake and traditional tiered wedding decorating with coverings such as buttercream, royal icing, fondant and marzipan.
- Demonstrate the capability to create a decorative piece using pastillage as a decorating medium.