HCM 357 - Cake Decorating

Credit(s) 3.00
Lecture Hours: 1.00
Lab Hours: 4.00
Clinical Hours: 0.00
Co-op Hours: 0.00

This course is to create eye-catching cakes that sell! This is a hands-on cousre where students learn to bake, build, and decorate cakes using professional techniques such as piping, borders, lettering, fondant, and gum paste design inspired by today’s most popular styles and trends. From elegant celebration cakes to retail-ready designs, students build creativity, confidence, and real-world skills used in bakeries, pastry shops, and event businesses. This course is perfect for anyone interested in turning cake decorating into a career or creative side business. No

SLOs:
Upon successful completion of this course, students will be able to:

Differentiate among common cake-decorating tools and demonstrate their correct use.
Prepare, tine, and apply a variety of frostings and icings, including buttercream, royal icing, fondant, and gum paste.
Select and execute major cake-mixing methods to produce consistent, well-structured cakes.
Perform foundational piping techniques, including lines, dots, shells, rosettes, figures, stars, and borders.
Produce a smooth-iced cake and apply a decorative design using appropriate techniques.
Construct flowers using royal icing, buttercream, fondant, and gum paste.
Cover cakes and boards with fondant and modify fondant with color and texture as needed.
Plan and assemble simple carved, sculpted, and tiered cakes.