CA 138 - Gum Paste, Rolled Fondant and Royal Icing

Credits: 2
Contact Hours: 2

Prerequisites: CA 135 and CA 136

Corequisites: None

College Level Prerequisites: None

Description: A hands-on introduction to current cake finishing techniques using the decorating media of gum paste and rolled fondant. The student will establish familiarity with the tools and equipment particular to this skilled environment. Production of royal icing centerpieces and rolled fondant cakes will be required. Instruction in the creation of floral centerpieces with the use of natural and artificial materials, along with the use of the airbrush for color accents will be explored. Accent techniques such as over-piping, brush embroidery, filigree, painting, crimping and embossing will be introduced.

Department Consent: No Consent

General Education Distribution Category Met: None