Faculty Syllabus
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 Information
Section Information
Instructor Information
Course Requirements
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Course Requirements
COURSE DESCRIPTION:
Skills, concepts, and techniques for preparing wedding cakes. Includes marzipan, molding chocolate-rolled fondant, chocolate garnish, flower making, and royal icing piping work.
Readings
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Readings
Reading Material:
Professional Cake Decorating
Edition: 2nd
Publisher: Wiley
ISBN: 9780470380093
Course Subjects
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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
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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.
College Policies
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