Jan 27, 2023  
2019-2020 Archived Catalog 
    
2019-2020 Archived Catalog

BAKE-105 Wedding Cakes & Sugar Work

Credits 4 / 4 Contact Hours
Pre-requisite: Placement into RDNG-016  (ACSR-016); BAKE-104 . Note: Approved uniform required.
This course is designed to give the student an overall understanding and appreciation of developing wedding cakes and sugar centerpieces. The student will be learning to bake and decorate traditional and contemporary wedding cakes cakes for special occasions and create gum paste and cast sugar centerpieces.

Course Outcomes
1. Select ingredients for calms with 95% accuracy 2. Measure and weigh ingredients with 95% accuracy. 3. Bake cakes with 95% accuracy 4. Decorate cakes using various fillings and icings with 95% accuracy 5. Demonstrate and explain traditional wedding cakes with 95% accuracy 6. Explain the advantages of modem-style cakes in production, visual and taste appeal with 95% accuracy 7. Explain the taste of the finish product of the modem-style wedding cake with 95% accuracy 8. Explain the elements that distinguish wedding cakes from specialty cakes with 95% accuracy 9. Demonstrate how to adequately support a tiered cake with 95% accuracy 10. Explain the supports needed for stacked cakes with 95% accuracy 11. Demonstrate and explain how to add wooden dowels or pipes to support wedding cakes with 95% accuracy 12. Explain how to schedule the production of a wedding cake or specialty cake with 95% accuracy 13. Select proper packaging to transport wedding and specialty cakes with 95% accuracy 14. Demonstrate costing wedding cakes with 95% accuracy 15. Determine labor cost included in total cost of wedding and specialty cakes with 95% accuracy 16. Select proper baking pans for heart-shaped wedding cake with 95% accuracy 17. Blend and mix cream cheese frosting for a wedding cake with 95% accuracy 18. Mix rolled fondant for a wedding cake with 95% accuracy 19. Bake and decorate heart-shape wedding cake with 95% accuracy 20.  Arrange a spray of gum-paste roses and leaves on wedding cakes with 95% accuracy 21. Design and make a bell wedding cake with 95% accuracy 22. Modeling chocolate bows for wedding cake with 95% accuracy 23. Bake and decorate white butter cream magnolia wedding cake with 95% accuracy 24. Mix and blend marzipan, fondant and straw sugar, blown sugar and pastillage to produce an anniversary cake with 95% accuracy 25. Bake and decorate an anniversary cake with 95% accuracy 26. Mix and blend royal icing and poured sugar for a congratulations cake with 95% accuracy 27. Bake and decorate a congratulations cake with 95% accuracy 28. Bake and decorate a Mother’s Day cake with95% accuracy 29. Weigh ingredients for cream ganache with 95% accuracy 30. Mix simple sugar with 95% accuracy 31. Flavor simple sugar with 95% accuracy 32. Mix and produce poaching liquid and poach fruit for fillings with 95% accuracy 33. Shape candied rose petals with 95% accuracy 34. Select ingredients for pulled sugar with 95% accuracy 35. Mix and blend ingredients to produce pulled sugar with 95% accuracy 36. Select ingredient for rock sugar with 95% accuracy 37. Mix and blend ingredients to produce rock sugar with 95% accuracy 38.  Select ingredients for spun sugar ball with 95% accuracy 39. Mix and blend ingredients to produce spun sugar balls with 95% accuracy 40. Select ingredients for blown sugar with 95% accuracy 41. Mix sugar to produce blown sugar with 95% accuracy. 42. Select ingredients for pastallage with 95% accuracy 43. Mix and blend ingredients to produce pastallage with 95% accuracy 44.  Select ingredients to produce pastallage with 95% accuracy 45. Mix and blend ingredients to produce gum paste with 95% accuracy 46. Shape and bend gum paste to make flowers and leaves with 95% accuracy 47. Select ingredients for rolled fondant with 95% accuracy 48. Mix and blend ingredients to produce rolled fondant with 95% accuracy 49. Cover a cake with rolled fondant with 95% accuracy 50. Apply gum glue to cake surfaces so other ornaments will stick with 95% accuracy.