Baking and Classical Cakes

Catalog description

A review of creaming, foaming and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gateaux, St. Honore, Doosh torte, Linzer torte and Sacher torte) glazed, iced, molded and cream-filled cakes; tortes; and bombes. Prerequisite(s): Complete BAKING-101, BAKING-108, BAKING-120, BAKING-122, BAKING-125, BAKING-130, CULMGT-112, CULART-100 and CULART-118.