CUA 165 — Cake Decorating and Design
This course focuses on preparing cakes, tortes, individual Viennese cakes, and piping skills. Emphasis is placed on pip- ing different mediums such as chocolate, buttercream, roy- al icing; assembling cakes with different batters or doughs such as genoise, Japonaise, Bavarian, mousse and marzipan. Upon completion students should be able to plan, execute, and evaluate whole cakes, dessert platters, and a show- piece.
Prerequisites: CUA 204