PSTR-2350 Wedding Cakes
Ellen Sternau
Credit Spring 2024
Section(s)
PSTR-2350-001 (77392)
LEC F 9:00am - 9:50am HLC HLC2 1318
LAB F 10:00am - 1:20pm HLC HLC2 1318
Course Subjects
|
Date |
Class |
Lecture |
Lab |
Reading Homework |
Lab Recipe |
|
Day 1 1/19 |
Introduction to class/review |
Overview of class outline/ Cake Competition
Safety/Sanitation
Pick Shapes for Wedding Cake |
No Lab |
Start to think of shapes for Styrofoam Wedding Cake |
No Recipe |
|
Day 2 1/26 |
Business of designing the cake
Fondant enrobing/ Royal Icing Piping |
Understanding how to design and create a cake with a customer
Design Technology
How to calculate size and cost |
Royal Icing Piping Techniques
Rolled Fondant - Save for Next Week
|
Textbook: Basic Piping Skills p.38-51, Royal Icing Design Skills p. 133-145
https://chelsweets.com/cake-pricing-guide-how-to-price-a-cake/ |
Lab #1 Recipes: p. 347 Royal icing (full recipe)
Recipes: p. 350- 1 1/2x Rolled Fondant - by hand - individual |
|
Day 3 2/2 |
Royal icing advanced decor
|
no Lecture
|
Demonstrate Rolled Fondant Technique for covering dummy cake
Continue royal icing piping techniques/ flooding/feathering/string work/flowers |
Textbook: Covering a cake with rolled fondant p.16-32 Advanced Piping Skills p.78-105, 191-213
|
Lab #2 Recipes: Royal icing (full recipe) all teams p. 347 Gumpaste - posted in Module 2 - 1x recipe
|
|
Day 4 2/9 |
Gumpaste Flowers/decor for wedding cake |
Roses from buds to full bloom, filler flowers |
Gumpaste Flowers |
Gumpaste flowers p.237-281
Cake Designs due for Styrofoam Wedding Cakes |
Lab #3 Recipes: Gum Glue recipe- module 2 |
|
Day 5 2/16 |
Gumpaste Flower /Decor for Wedding Cakes
Modeling Chocolate & Modeling Marzipan Decor (Optional)
|
Learn proper ways to handle, work with and store Paste and finished products
|
Learn How to Create Figures, Flowers and other decor pieces with modeling paste
|
Lab #4 Recipes: provided
Modeling Chocolate - 1x -if needed
Marzipan Modeling Paste 1x -if needed
Gumpaste (full recipe) if needed
|
|
|
Day 6 2/23 |
Gumpaste Flower Styrofoam cake decor and practice |
No Lecture |
Begin making flowers for cakes |
|
Lab #5 Recipes: no recipes |
|
Day 7 3/1 |
Gumpaste flower & Modeling Chocolate/ Marzipan Decor |
No Lecture |
Continue cake decor and practice piping-individual help if needed Make Rolled Fondant for Cakes |
Lab #6 Recipes: p. 350 Rolled fondant - work individually - amount to be determined for your cake
|
|
|
Day 8 3/8 |
Enrobe and begin decor on Cakes
|
No Lecture |
Assess what is necessary to practice for your individual cake designs |
*****History of the Wedding Cake Paper Due/Trends in Wedding Cakes |
Lab #7 Recipes: p. 347 Royal icing (full recipe) if needed |
|
3/15 |
NO CLASS |
SPRING BREAK |
|
|
|
|
Day 9 3/22 |
Continue Working on Wedding Cakes |
No Lecture |
|
****Design Project for 3 Tier Buttercream Cake Due |
Lab #8 Recipes: p. 347 Royal icing (full recipe) all teams - if needed |
|
Day 10 3/29 |
Wedding Cakes - Final Day - Finish Decor |
No Lecture |
|
******Completed Styrofoam cakes due |
Lab #9 Recipes: p. 347 Royal icing (full recipe) all teams - if needed |
|
Day 11 4/5 |
Production for Practice Cakes |
|
|
Textbook: Review method for high ratio mixing method and muffin method for cakes |
Lab #10 Recipes: hand out - High Yield Yellow Cake (full recipe) Teams of 2 - 1 cake each |
|
Day 12 4/12 |
Buttercream Cake Practice |
Understand the various techniques used to ice and finish a cake with buttercream |
Learn how to cut, fill, crumb coat and ice a buttercream cake
Buttercream flowers |
Textbook: p. 6-15 - Review |
Lab #11 Recipes: p. 333 Swiss Meringue Buttercream (1x recipe) - work individually |
|
Day 13 4/19 |
Buttercream Cakes & Buttercream
Pastillage Plaques
|
Learn what Pastillage is and how it is used in Pastry for design
Basic recipe for pastillage |
Begin Buttercream Cake Production
Cut Pastillage Plaques |
Textbook: p. 232-233 Pastillage
|
Lab #12 Recipes: p. 351 Pastillage -1/2x recipe Student Recs: Bring your recipes for your Cakes |
|
Day 14 4/6 |
Continue working on Buttercream Cakes |
No Lecture |
Work On Cakes
Finish Pastillage Plaques |
|
Lab #13 Recipes: Bring your recipes |
|
Day 15 5/3 |
Finish Buttercream Cakes |
No Lecture |
Work on Cakes |
***Completed Cake Due
|
Lab #14 Recipes: Bring your recipes |
|
Day 16 5/10 |
Final Written/ Cleaning |
No Lecture |
No Lab |
|
|
Student Learning Outcomes/Learning Objectives
Course Learning Objectives
Prepare a variety of cakes to be masked; prepare a variety of specialty castings; mask wedding cakes with a variety of castings; demonstrate the construction/assembly of various wedding cakes.
By the end of the course, students should be able to:
- Set up a station for working with the various decor mediums and properly maintain the equipment used
- Demonstrate critical safety and sanitation measures used for decor work
- Identify ingredients and equipment used for decor work
- Demonstrate improvement on piping skills through varies homework assignments
- Assemble, ice, properly construct, and decorate a three tier wedding cake for service using the materials and techniques taught in class
- Produce and demonstrate the proper technique for handling a variety of rolled decor media such as pastillage, gumpaste, marzipan, modeling chocolate, and rolled fondant
- Use templates to make royal icing decor
- Apply proper storage procedures for rolled decor materials
- Produce and display a special occasion cake utilizing concepts covered and applied in precious course work
Course Outcomes
- Use baker’s scales and specialized pastry tools and ingredients.
- Work with various forms of chocolate in making desserts, candy and decorations.
- Properly utilize pastry bags, paper cornets, and decorative tips.
- Produce a range of European style custards, creams, tarts and pastries.
- Bake various sponge cakes, assemble and decorate tortes, gateau & cake pastries.
- Create individual and multi-portion European pastries using laminated & short dough.
- Prepare ice creams, ices, and frozen or gelatin based refrigerated desserts.
- Produce and work with buttercream, glazes, ganache, and fondants.
- Create decorations using sugars, chocolate transfer sheets.
- Develop professional skills and safe work habits.
- Students will develop skills of accomplishing products in a timed matter.
- Apply pastry shop techniques including recipe modifications; prepare laminated dough's, choux, pastries, meringues, creams, custards, puddings, and related sauces; and prepare a variety of hot soufflés, fritters, crepes, cobblers, crisps and assorted inlays to include sugars and chocolates.
Office Hours
M 2:00 PM - 3:00 PM Highland Campus - building 2000 Room 1317.04
NOTE Tuesday; 2:15pm-3:15pm, Wednesday; 3pm-5:00pm or by appointmentPublished: 01/19/2024 08:30:06