CULA 282 - Wedding Cakes

Credit(s): 3

Prerequisite(s): program director’s consent.

An introduction to the fundamental concepts, skills, techniques and theories of construction associated with wedding cakes. Lectures and demonstrations will introduce fondant, various buttercreams, gum paste, and decorating techniques to produce a variety of specialty-decorated cakes. (Summer Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Pipe borders and producing edible flowers.
Temper chocolate stencils and cutouts.
Apply the various styles and finishing techniques used in making cakes for buffets, competition and weddings.
Create specialty display cakes to be used for in-house special functions and for retail outlet.
Design and create wedding cakes using various finishing methods, such as buttercream, rolled fondant and ganache.