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 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

Reading Material:

Professional Cake Decorating

Edition: 2nd

Publisher: Wiley

ISBN: 9780470380093

 


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 p133-145

 

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 appointment

Published: 01/19/2024 08:30:06