CA 135 - Cake Decorating Basics

2. Create a decorated birthday cake.

3. Create a decorated novelty cake.

4. Create figure piped cupcakes.

5. Demonstrate an understanding of the elementary building blocks of buttercream and royal icing in the cake decorating industry.

6. Develop a plan to implement a solution to a problem or issue. 

7. Develop specific goals and plans to prioritize, organize, and accomplish work. 
Course Outline:
I.  Week 1

1. Introduction
2. Introduction to tools and equipment.
3. List of cake suppliers for future procurement
4. Introduction to couplers, tips, and a variety of pastry bags
   1. Hand position
   2. Borders
   3. Color accents
   4. Garland
5. Introduction and demonstration of six Flowers
   1. Drop
   2. Daisy, sweet pea
   3. Hyacinth
   4. Rose bud
   5. Violet
   6. Roses/ nail or 3-d
6. Student participation to above by practicing on sheet cardboard

II.  Week 2

1. Introduction and demonstration of leaves and spray formation
2. Leaf tips, size and variation-optional use of parchment paper with angle cuts
3. Spray compositions and arrangements
4. Butter cream consistency, complementing colors, bag striping and color mixing.
5. Demonstrate the icing and combing of sheet cake with border, color accents, roses, and rosebuds in a spray formation.
6. Introduce some basic writing techniques with demonstration
7. Student participation to above by decorating Cookie sheet as instructed.

III.  Week 3

1. Demonstrate: Filling an 8-inch round layer cake
2. Demonstrate: Crumb coat on an 8-inch round.
3. Demonstrate: Final Coat and Basket Wave technique on 1/2 of 8 inches round
4. Demonstrate: Borders, Garland, Color Accents, Spray and Cornelli Lace on 1/2 8; round.
5. Students participation with icing and use of basket Wave 1/2 of an 8-inch round layer cake
6. Student complete -8-inch round layer cake with basket Wave, borders, garland, and color accent.

IV.  Week 4

1. Demonstration of writing styles
2.  Butter cream consistency
3. Piping gel
4. Tip and pastry bag option
5. Writing size and placement on a cake
6. Variety of writing styles
7. Script
8. Print
9. Beaded
10. Students participate by writing on cardboard, completing a writing exercise which includes the above writing techniques.
11. Introduction and demonstration to the use of the air brush
12. Air brush gun, compressor and care of
13. Air brush coloring
14. Air brush stroke capabilities
    1. Color blending
    2. Stencils
    3. Backgrounds for plastics, cake kits
15. Introduction and demonstration of Digital Technical Cake Imagery
16. Students participate by icing Cookie sheet. Then, choose to decorate it with either a free hand picture, stencil, or edible image, or cake kit and include the use of air brushing techniques.

V.  Week 5

1. Demonstration of figure piping with buttercream and royal icing.
   1. Booties
   2. Rattles
   3. Clown
   4. Balloon
   5. Ducks
   6. Swan
2. Students participate by decorating one dozen cupcakes with above figure piping techniques.

VI.  Weeks 6 and 7

1. Final Exam-True or False
2. 8-inch round cake decorated- see below for components.
   1. Icing and combing
   2. Top and bottom border
   3. Side garland with color accent applied
   4. Written message
   5. floWellnessr spray
3. Sheet cake decorated
   1. Icing and combing
   2. Use of cake kit
   3. Border with a color accent applied
   4. Written message and use of airbrush

Teacher demonstration: 30-40%

Lecture: 2-10%
Mandatory Course Components:
None
Equivalent Courses:
None