![Picture](/uploads/1/6/4/6/16460548/3494009.jpg)
CU229: Advanced Patisserie and Cake Display (A1)
Week: 10| Display Cakes
Demo on rolled fondant
OBJECTIVES:
Mask all cakes, final ice all cakes, cover in fondant, stack cakes, cover drums, and apply decorations
Production:
stacking and decorating Wedding Cake tiers
TIMELINE:
Lecture on wedding cakes designs and cake consultations
Prepare rolled fondant and cover wedding cake tiers; dowel and stack tiers; Complete gum paste & fondant decorations for wedding cakes
Clean
PREP LIST:
Emulsified Shortening
Rolled Fondant
Gum Paste
Food/Candy Coloring
Cardboard rounds
Wooden dowels
RECIPES:
None
TOOLS:
Spatulas
Fondant Rolling Pins
Gum Paste and Fondant tools
SUMMARY: This week we finished up our wedding cakes with covering the tiers with rolled fondant, stacking them and decorating them. The main goal of this exercise was to practice covering cake layers with rolled fondant, and it does take some practice to do this correctly. Initially I had a great deal of problem with the fondant as it became very sticky and difficult to deal with. The fondant has to be rolled out enough to cover the entire diameter of the cake layer plus the height of the layer. Hummmm how’s that for math. I am glad that I did have the opportunity to work on some of the larger cakes so that I would clearly understand the planning and time that it takes to complete a cake of that size. I don't think I will be doing another one this large anytime soon, but I am glad that I know that I can if I needed to.
Week: 10| Display Cakes
Demo on rolled fondant
OBJECTIVES:
Mask all cakes, final ice all cakes, cover in fondant, stack cakes, cover drums, and apply decorations
Production:
stacking and decorating Wedding Cake tiers
TIMELINE:
Lecture on wedding cakes designs and cake consultations
Prepare rolled fondant and cover wedding cake tiers; dowel and stack tiers; Complete gum paste & fondant decorations for wedding cakes
Clean
PREP LIST:
Emulsified Shortening
Rolled Fondant
Gum Paste
Food/Candy Coloring
Cardboard rounds
Wooden dowels
RECIPES:
None
TOOLS:
Spatulas
Fondant Rolling Pins
Gum Paste and Fondant tools
SUMMARY: This week we finished up our wedding cakes with covering the tiers with rolled fondant, stacking them and decorating them. The main goal of this exercise was to practice covering cake layers with rolled fondant, and it does take some practice to do this correctly. Initially I had a great deal of problem with the fondant as it became very sticky and difficult to deal with. The fondant has to be rolled out enough to cover the entire diameter of the cake layer plus the height of the layer. Hummmm how’s that for math. I am glad that I did have the opportunity to work on some of the larger cakes so that I would clearly understand the planning and time that it takes to complete a cake of that size. I don't think I will be doing another one this large anytime soon, but I am glad that I know that I can if I needed to.