Course Code: BAKR 054
Academic Year: 2020-2021
Students will be guided through the design, planning and construction of a wide range of speciality cakes. Through practical application, students will demonstrate how to assemble tiered cakes in a structurally sound manner using a variety of traditional and current methods. Decorating materials will include rolled fondant, royal icing and gum paste. Students will also produce a variety of petit fours glace highlighting their piping skills from level one.