31314388Advanced Cake Decorating
Course Information
Description
Hands-on practice with advanced cake decorating techniques is provided. Techniques highlighted in this class include air brushing, buttercream flowers, dimensional design and layout, and tiered cake assembly.
Total Credits
2
Course Competencies
  1. Ice and decorate a cake with rolled fondant
    Assessment Strategies
    in the production of a cake iced and decorated with rolled fondant
    using a rolling pin and tools designed for fondant work
    Criteria
    you prepare rolled fondant
    you roll out fondant to size to cover cake
    you apply rolled fondant to cake smoothly and evenly
    you decorate cake using fondant tools
    you ice and decorate cakes with rolled fondant to meet all criteria stated for the finished product
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group

  2. Create flowers and cake designs with gum paste
    Assessment Strategies
    in the creation of three types of gum paste flowers
    in the creation of three types of gum paste cake designs
    in the decoration of a cake using gum paste flowers and designs
    using gum paste tools
    Criteria
    you prepare gum paste
    you roll out gum paste smoothly and evenly
    you cut out gum paste patterns evenly
    you create flowers out of gum paste
    you decorate a cake with gum paste flowers and designs
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group

  3. Create flowers and designs with royal icing
    Assessment Strategies
    in the creation of three types of royal icing flowers
    in the creation of three types of royal icing cake designs
    in the decoration of a cake using royal icing flowers and designs
    Criteria
    you prepare royal icing
    you create flowers out of royal icing
    you create designs out of royal icing
    you decorate a cake with royal icing flowers and designs
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group

  4. Create figures and flowers with marzipan
    Assessment Strategies
    in the creation of two types of marzipan flowers
    in the creation of three types of marzipan figurines
    in the decoration of a cake using marzipan flowers and figurines
    using marzipan tools
    Criteria
    you prepare marzipan
    you roll out marzipan smoothly and evenly
    you create figurines out of marzipan
    you create flowers out of marzipan
    you decorate a cake with marzipan flowers and figurines
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group

  5. Decorate cakes using seasonal designs
    Assessment Strategies
    in the production of four cakes using four different seasonal themes
    using standard cake decorating equipment
    Criteria
    you create seasonal cake designs
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group

  6. Ice and decorate a tiered cake
    Assessment Strategies
    in the icing and stacking of cakes to form a three- tiered cake
    decorated with any of the methods learned in class
    using a turntable and a variety of pillars and supports
    Criteria
    you fill and assemble cake layers so that cakes are level
    you apply icing smoothly and evenly to cake layers
    you stack cakes using a variety of types of pillars and supports with each layer being proportional to the others
    you decorate cakes according to the occasion
    you complete own share of tasks necessary when working in a group
    you follow safety and sanitation procedures