Cake Baking and Decorating Arts Course

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Unit 1: Welcome to Your Cake Baking and Decorating Arts Course
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It’s important first to learn the basics; we start with the principle of making cakes, fillings, and coverings. Understanding the science and the ingredient interactions will strengthen your basic knowledge and transcend to your own personal recipe development later.
Thumbnail header shot course orientation
Course Orientation
  • Task 1: Welcome to Your Cake Baking and Decorating Arts Course
  • Task 2: About the French Pastry School
  • Task 3: Program Layout & Objectives
  • Task 4: Course Expectations
  • Task 5: Course Evaluations and Assessments
  • Task 6: Our Expert Chef Support System
  • Task 7: Key Course Resources & Master Equipment Lists
  • Task 8: Cake Decorating Principles
  • Task 9: The Sense of Taste
  • Task 10: Set Realistic Goals & Practice Self-Discipline
  • Task 11: Program Welcome Survey
End of Unit 1
Unit 2: Basics of Baking & Baking Skills
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This unit contains several areas of focus: food safety, the basics of baking, and the importance of scaling. We consider these topics an essential aspect of your baking foundation. We will start with food safety or sanitation.
Unit 2  header  unit introduction
Unit Introduction
  • Task 12: Unit Introduction and Objectives
  • Task 13: Complete a Self-Assessment & Pre-Assessment
Unit 2  heater  basics of sanitation
Basics of Sanitation
  • Task 14: Basics of Sanitation
  • Task 15: Understanding Bacteria
  • Task 16: Proper Cooking Temperatures, Thawing & Storing Food
  • Task 17: Cake Decorating Principles: FIFO, First In, First Out
Unit 2  heater  basics of the baking process
Basics of the Baking Process
  • Task 18: Types of Ovens
  • Task 19: Steam and Oven Vents
  • Task 20: Activity | Calibrating Your Oven
  • Task 21: Measuring with a Digital Scale
  • Task 22: Using a Scale & Volumetric Measuring
  • Task 23: Activity | Measuring Versus Scaling Flour
  • Task 24: Activity | Measuring Versus Scaling Eggs
Thumbnail heater image unit review   assessment
Unit Review & Assessment
  • Task 25: Unit Review & Quiz Preparation
  • Task 26: Unit Assessment
End of Unit 2
Unit 3: Prepare Your Cake Decorating Studio
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One of the essential pieces of advice we can offer is to use the right tool for the right job. Using the right tool can mean the success or failure of a recipe, so this lesson introduces you to some of the most commonly used tools in the baking kitchen.
Unit 3  heater  unit introduction
Unit Introduction
  • Task 27: Unit Introduction and Objectives
  • Task 28: Complete a Self-Assessment & Pre-Assessment
  • Task 29: Mise en Place Mindset
Unit 3  heater  rearrange your cake decorating kitchen and pantry
Rearrange Your Cake Decorating Kitchen and Pantry
  • Task 30: Take Inventory of Your Kitchen and Pantry
  • Task 31: Other Measuring Tools: Thermometers & Timers
  • Task 32: Activity | Calibrate Your Thermometer
Unit 3  heater   cake decorating   gum paste flower tools
Cake Decorating & Gum Paste Flower Tools
  • Task 33: General Cake Decorating & Gum Paste Tools
  • Task 34: Gum Paste Flower Tools
  • Task 35: Drying & Forming Flowers
  • Task 36: Floral Accessories
  • Task 37: Embellishments
  • Task 38: Conditioning Gum Paste
  • Task 39: Materials & Tools for Cake Decorating
  • Task 40: Knives & Small Hand Tools
  • Task 41: Activity | Label Basic Knives
  • Task 42: Mixing Bowls, Small Appliances, Pots & Pans
  • Task 43: Ring Molds, Cake Pans & Specialty Molds
  • Task 44: Cake Decorating Baking Tools
  • Task 45: Activity | Label Cake Decorating Tools
Unit 3  heater  student activity   setting up your cake decorating studio
Student Activity | Setting Up Your Cake Decorating Studio
  • Task 46: Activity | Create a Cake Decorating Drawer
  • Task 47: Activity | Resetting Your Kitchen Space
Unit 3  heater  the basics of piping
The Basics of Piping
  • Task 48: Introduction to Basics of Piping
  • Task 49: Fitting & Filling a Pastry Bag
  • Task 50: How to Pipe Using a Pastry Bag
  • Task 51: Paper Cones or 'Cornets'
  • Task 52: Filling a Paper Cone or 'Cornet'
  • Task 53: How to Pipe Using a Paper Cone or 'Cornet'
Unit 3  heater  unit review   assessment
Unit Review & Assessment
  • Task 54: Unit Review & Quiz Preparation
  • Task 55: Unit Assessment
End of Unit 3
Unit 4: Cornerstone Ingredients
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This Unit presents an overview of some of the basic food science principles used in cake baking, filling, and frosting making while helping you comprehend what factors make a baked product succeed or fail.
Unit 4  heater unit introduction
Unit Introduction
  • Task 56: Unit Introduction and Objectives
  • Task 57: Complete a Self-Assessment & Pre-Assessment
  • Task 58: The Importance of Food Science
Unit 4  heater  general baking principles
General Baking Principles
  • Task 59: A Balanced Recipe
  • Task 60: Structure Roles
  • Task 61: Fats, Ratios & Stabilizing Water and Fat
  • Task 62: Types of Wheat Flour & Their Purpose in Baking
Unit 4  heater what is sugar
What is Sugar?
  • Task 63: What is Sugar?
  • Task 64: Sugar and Sugar Syrups - Simple Syrup
  • Task 65: Solid Content & Sweetening Power of Sugars
  • Task 66: The Role of Sugar In Recipes
  • Task 67: The Maillard Reaction
Unit 4  heater  the basics of eggs
The Basics of Eggs
  • Task 68: The Basics of Eggs
  • Task 69: The Role of Eggs in Baking
Unit 4  heater butter and fats
Butter and Fats
  • Task 70: Basics of Butter
  • Task 71: European Butter
  • Task 72: Alternative Fats & Oils
Unit 4  heater  basics of milk   cream
Basics of Milk & Cream
  • Task 73: Basics of Milk & Cream
Unit 4  heater student activity   make your own
Student Activity | Make Your Own Cake or Cupcake
  • Task 74: Activity | Make Your Own Cake or Cupcake
Unit 4  header  unit review   assessment
Unit Review & Assessment
  • Task 75: Unit Review & Quiz Preparation
  • Task 76: Unit Assessment
End of Unit 4
Unit 5: Sponges
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In this unit, we’ll introduce the types of sponges, beginning with hot and cold process Génoise and American-style sponges, like dark chocolate, red velvet, and white cakes.
Unit 5  header  unit introduction
Unit Introduction
  • Task 77: Unit Introduction and Objectives
  • Task 78: Complete a Self-Assessment & Pre-Assessment
Unit 5  header  cake decorating principles   sponges
Cake Decorating Principles | Sponges
  • Task 79: Cake Decorating Principles | Sponges
  • Task 80: Introduction to Hot Process Sponge
  • Task 81: Introduction to Cold Process Sponge | Recipes & Resources
  • Task 82: Introduction to American-Style Sponges
Unit 5  header student activity   make two sponges
Student Activity | Make Two Sponges
  • Task 83: Activity | Make Two Sponge Cakes, Store for Later Units
Unit 5  header unit review   assessment
Unit Review & Assessment
  • Task 84: Unit Review & Quiz Preparation
  • Task 85: Unit Assessment
End of Unit 5
Unit 6: Fillings & Frostings
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In this Unit, we’ll explore various types of fillings in this unit, like lemon cream and crème légère, then move onto five kinds of frostings, including buttercream, cream cheese, and chocolate glaze.
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Unit Introduction
  • Task 86: Unit Introduction and Objectives
  • Task 87: Complete a Self-Assessment & Pre-Assessment
Unit 6  header cake decorating principles   types of fillings
Cake Decorating Principles | Types of Fillings
  • Task 88: Cake Decorating Principles | Types of Fillings
  • Task 89: Simple Syrup or Soaking Syrup
  • Task 90: Introduction to Lemon Cream
  • Task 91: Introduction to Crème Légère
  • Task 92: Introduction to Vanilla Pastry Cream Custard
Unit 6  header cake decorating principles   traditional ganaches
Cake Decorating Principles | Traditional Ganaches
  • Task 93: Traditional Ganaches
  • Task 94: Introduction to Bittersweet Dark Chocolate Ganache Filling
  • Task 95: Introduction to Milk Chocolate Ganache Filling
Unit 6  header cake decorating principles   types of buttercream   frostings
Cake Decorating Principles | Types of Buttercream & Frostings
  • Task 96: Types of Buttercream & Frostings
  • Task 97: Introduction to French Buttercream
  • Task 98: Introduction to Italian Meringue Buttercream
  • Task 99: Introduction to Swiss Buttercream
  • Task 100: Re-Order Activity: Swiss Buttercream Sequence
  • Task 101: Introduction to Cream Cheese Frosting
  • Task 102: Introduction to Dark Chocolate Glaze
Unit 6  header  cake decorating principles   how to flavor buttercream
Cake Decorating Principles | How to Flavor Buttercream
  • Task 103: Flavoring Buttercream
Unit 6  header  introduction   whole caramelized nuts
Introduction | Whole Caramelized Nuts
  • Task 104: Whole Caramelized Nuts
Unit 6  header  student activity   select or lemon cream  make italian meringue buttercream save for unit 7
Student Activity | Make a Filling & Buttercream
  • Task 105: Activity | Make a Filling & Buttercream
Unit 6  header  unit review   assessment
Unit Review & Assessment
  • Task 106: Unit Review & Quiz Preparation
  • Task 107: Unit Assessment
End of Unit 6
Unit 7: Buttercream Piping
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We’ll begin unit 9 by demonstrating essential piping techniques using buttercream, then teach the techniques of piping inscriptions using a cornet or parchment paper cone and chocolate. Finally, you’ll learn how to pipe buttercream flowers, an advanced piping skill that uses a flower nail and parchment paper squares.
Unit 9  header  unit introduction
Unit Introduction
  • Task 108: Unit Introduction and Objectives
  • Task 109: Complete a Self-Assessment & Pre-Assessment
Unit 9  header  cake decorating principles   basic piping with buttercream
Cake Decorating Principles | Basic Piping with Buttercream
  • Task 110: Basic Piping with Buttercream
  • Task 111: Piping Buttercream Dots, Pearls, and Bead Borders
  • Task 112: Piping Buttercream Cornelli Lace
  • Task 113: Piping Buttercream Stars
  • Task 114: Piping Buttercream Rosettes
  • Task 115: Piping a Buttercream Shell Border & Reverse Shell
  • Task 116: Piping a Buttercream Zigzag & Zigzag Garland
  • Task 117: Piping Buttercream Leaves
  • Task 118: Piping a Buttercream Basketweave Pattern
  • Task 119: Piping Buttercream Ruffles & Ruffle Garland
  • Task 120: Piping a Buttercream Swag
  • Task 121: Buttercream Piping on a Cake & Practicing
Unit 9  header  cake decorating principles   using a cornet
Cake Decorating Principles | Using a Cornet
  • Task 122: Cake Decorating Principles | Using a Cornet
  • Task 123: Writing in Chocolate & Buttercream
Unit 9  header  make buttercream piped flowers
Introduction to Buttercream Piped Flowers
  • Task 124: Introduction to Buttercream Piped Flowers
  • Task 125: Buttercream Blossoms
  • Task 126: Buttercream Ranunculi
  • Task 127: Buttercream Carnations
  • Task 128: Buttercream Mums
  • Task 129: Flower Arrangement
Unit 9  task 149  cake decorating principle   making a piping practice board  optional
Cake Decorating Principle | Making a Piping Practice Board, optional
  • Task 130: Cake Decorating Principle | Making a Piping Practice Board, optional
Unit 9  header  unit review   assessment
Unit Review & Assessment
  • Task 131: Unit Review & Quiz Preparation
  • Task 132: Unit Assessment
End of Unit 7
Unit 8: Building a Buttercream Cake
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In this unit, you will learn the fundamentals of how to build and stack a two-tiered cake with stability and accuracy.
Unit 7  header  unit introduction
Unit Introduction
  • Task 133: Unit Introduction and Objectives
  • Task 134: Complete a Self-Assessment & Pre-Assessment
Thumbnail 9391 unit 7  header
Cake Decorating Principles | Building a Buttercream Cake
  • Task 135: Building a Buttercream Cake
  • Task 136: Torting the Cakes
  • Task 137: Filling Each Cake
  • Task 138: Applying the Crumb Coat
  • Task 139: The Final Buttercream Coat
  • Task 140: Stacking the Cakes
  • Task 141: Finishing the Details
Unit 7  header  student activity   assemble a buttercream cake
Student Activity | Assemble a Buttercream Cake
  • Task 142: Activity | Assemble a Buttercream Cake
Unit 7  header   unit review   assessment
Unit Review & Assessment
  • Task 143: Unit Review & Quiz Preparation
  • Task 144: Unit Assessment
End of Unit 8
Unit 9: Rolled Fondant Making & Covering a Cake
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In this unit, you’ll practice all things fondant. First, you’ll learn a quick rolled fondant recipe, then practice applying this covering on a cake. We also include a recipe that teaches how to modify rolled fondant to manipulate it for future cake decorating projects.
Unit 8  header  unit introduction
Unit Introduction
  • Task 145: Unit Introduction and Objectives
  • Task 146: Complete a Self-Assessment & Pre-Assessment
Unit 8  header  cake decorating principles   rolled fondant making
Cake Decorating Principles | Rolled Fondant Making
  • Task 147: Making Rolled Fondant Making & Coloring
Unit 8  header  cover a cake   cake board in rolled fondant
Cover a Cake & Cake Board in Rolled Fondant
  • Task 148: Cover a Cake & Cake Board in Rolled Fondant
Unit 8  header  cake decorating principles   modified fondant.jpg
Cake Decorating Principles | Modified Fondant
  • Task 149: Cake Decorating Principles | Modified Fondant
Unit 8  header  student activity   make rolled fondant
Student Activity | Make Rolled Fondant
  • Task 150: Activity | Make Rolled Fondant
Unit 8  header  unit review   assessment
Unit Review & Assessment
  • Task 151: Unit Review & Quiz Preparation
  • Task 152: Unit Assessment
End of Unit 9
Unit 10: Royal Icing Floodwork
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In this unit, you will learn two new shortbread dough making techniques; the sanding method & how to fraser a dough. You’ll also learn how to master making royal icing and adjusting its consistency to fill in, sometimes called “flooding,” large areas of the cookie.
Unit 10  header  unit introduction
Unit Introduction
  • Task 153: Unit Introduction and Objectives
  • Task 154: Complete a Self-Assessment & Pre-Assessment
Unit 10  header  cake decorating principles   butter   vanilla shortbread cookies
Cake Decorating Principles | Butter & Vanilla Shortbread Cookies
  • Task 155: Introduction | Butter & Vanilla Shortbread Cookies
  • Task 156: Cake Decorating Principles | Butter & Vanilla Shortbread Cookies
Unit 10  header  royal icing for decorated cookies
Royal Icing for Decorated Cookies
  • Task 157: Introduction | Royal Icing for Decorated Cookies
  • Task 158: Cake Decorating Principles | Egg White Powder Royal Icing & Fresh Egg White Royal Icing
  • Task 159: Cake Decorating Principles | Royal Icing for Flooding Decorated Cookies
Unit 10  header  student activity   royal icing for decorated cookies
Student Activity | Royal Icing for Decorated Cookies
  • Task 160: Activity | Make and Bake Shortbread & Decorate the Cookies
Unit 10  header  unit review   assessment
Unit Review & Assessment
  • Task 161: Unit Review & Quiz Preparation
  • Task 162: Unit Assessment
End of Unit 10
Unit 11: Flood Work on Cakes
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Our focus for this unit is all about teaching royal icing flooding techniques. Royal icing flood work dries smooth and makes ornate decorations on cakes or cookies. For this technique, you’ll learn to dilute royal icing to a fluid consistency and distribute it within an outlined shape.
Unit 11  header   unit introduction
Unit Introduction
  • Task 163: Unit Introduction and Objectives
  • Task 164: Complete a Self-Assessment & Pre-Assessment
Unit 11  header  cake decorating principles   applying royal icing flood work on cakes
Cake Decorating Principles | Applying Royal Icing Flood Work on Cakes
  • Task 165: Applying Royal Icing Flood Work on Cakes
  • Task 166: Introduction to Royal Icing Runouts
  • Task 167: Introduction to Royal Icing Wings
  • Task 168: Introduction to Royal Icing Collar Techniques
  • Task 169: Preparation & Outlining the Template
  • Task 170: Flooding the Outline & Drying the Collar
  • Task 171: Applying the Collar
Unit 11  header  student activity select one floodwork decoration and save for next unit
Student Activity | Flood Work on a Cake
  • Task 172: Activity | Flood Work on a Cake
Unit 11  header  unit review   assessment
Unit Review & Assessment
  • Task 173: Unit Review & Quiz Preparation
  • Task 174: Unit Assessment
End of Unit 11
Unit 12: Advanced Royal Icing Piping
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In this unit, our next focus is advanced royal icing piping, including over piping embellishments, Lambeth techniques, and string work.
Unit 12  header  unit introduction
Unit Introduction
  • Task 175: Unit Introduction and Objectives
  • Task 176: Complete a Self-Assessment & Pre-Assessment
Unit 12  header   cake decorating principles   advanced royal icing piping
Cake Decorating Principles | Advanced Royal Icing Piping
  • Task 177: Advanced Royal Icing Piping
  • Task 178: Introduction | Over Piping Embellishments
  • Task 179: Introduction | Lambeth Techniques
Unit 12  header  cake decorating principles   royal icing string work
Cake Decorating Principles | Royal Icing String Work
  • Task 180: Royal Icing String Work
  • Task 181: Introduction | Basic String Work
  • Task 182: Introduction | Oriental String Work
  • Task 183: Introduction | Australian Extension String Work
Unit 12  header  student activity   advanced royal icing piping
Student Activity | Advanced Royal Icing Piping
  • Task 184: Activity | Advanced Royal Icing Piping
Unit 12  header  unit review   assessment
Unit Review & Assessment
  • Task 185: Unit Review & Quiz Preparation
  • Task 186: Unit Assessment
End of Unit 12
Unit 13: Gum Paste: Making & Simple Decorations
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In Unit 13, we’ll introduce a sugar dough called gum paste. Gum paste is used to embellish many cake decorating projects. In this section, we will share our recipe for making gum paste and a modified gum paste that gives you a longer working time.
Unit 13  header  unit introduction
Unit Introduction
  • Task 187: Unit Introduction and Objectives
  • Task 188: Complete a Self-Assessment & Pre-Assessment
Unit 13  header  cake decorating principles   making gum paste   modified gum paste
Cake Decorating Principles | Making Gum Paste & Modified Gum Paste
  • Task 189: Making Gum Paste & Modified Gum Paste
Unit 13  header  introduction   edible glue
Introduction | Edible Glue
  • Task 190: Introduction | Edible Glue
Unit 13  header  introduction   50 50 paste
Introduction | 50/50 Paste
  • Task 191: Introduction | 50/50 Paste
Thumbnail 9272 unit 13  header b
Introduction | Bows
  • Task 192: Introduction | Bows
Thumbnail 9341 unit 13 header
Introduction | Simple Rose
  • Task 193: Introduction | Simple Rose
  • Task 194: Tight Bud
  • Task 195: Rosebud
  • Task 196: Mid-Size Rose
  • Task 197: Full-Size Rose
  • Task 198: Full-Blown Rose
  • Task 199: Rose Leaves
Unit 13  header  student activity   gum paste decorations
Student Activity | Gum Paste Decorations
  • Task 200: Activity | Gum Paste Decorations
Unit 13  header  unit review   assessment 1
Unit Review & Assessment
  • Task 201: Unit Review & Quiz Preparation
  • Task 202: Unit Assessment
End of Unit 13
Unit 14: Advanced Sugar Paste Decorations
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In our advanced sugar paste decorations unit, we’ll demonstrate techniques using fondant, modified fondant, or 50/50 paste for six cakes or cookie decorating embellishments.
Unit 14  header  unit introduction
Unit Introduction
  • Task 203: Unit Introduction and Objectives
  • Task 204: Complete a Self-Assessment & Pre-Assessment
Unit 14  header  cake decorating principles   advanced sugar paste decorations
Cake Decorating Principles | Advanced Sugar Paste Decorations
  • Task 205: Cake Decorating Principles | Advanced Sugar Paste Decorations
  • Task 206: Introduction | Pearls
  • Task 207: Making Pearls
  • Task 208: Making Small Pearls
  • Task 209: Making Pearl Variations
  • Task 210: Introduction | Ombré Effects
  • Task 211: Ombré Strip
  • Task 212: Peony Petal Ombré
  • Task 213: Introduction | Ruffles, Frills & Straight Frills
  • Task 214: Classic Frill
  • Task 215: Straight Frill
  • Task 216: Molded Ruffle
  • Task 217: Introduction | Bas Relief
  • Task 218: Introduction | Embossing
  • Task 219: Introduction | Stamping
Unit 14  header  student activity   advanced sugar paste decoration
Student Activity | Advanced Sugar Paste Decoration
  • Task 220: Activity | Advanced Sugar Paste Decoration
Unit 14  header  unit review   assessment
Unit Review & Assessment
  • Task 221: Unit Review & Quiz Preparation
  • Task 222: Unit Assessment
End of Unit 14
Unit 15: Beginner Gum Paste Flowers
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The lessons learned in this section are the cornerstone techniques used for making both beginner and advanced gum paste flowers. Once you’ve mastered these techniques, you will be able to create beautiful gum paste flowers skillfully.
Unit 15  header  unit introduction
Unit Introduction
  • Task 223: Unit Introduction and Objectives
  • Task 224: Complete a Self-Assessment & Pre-Assessment
Unit 8  header  cake decorating principles   rolled fondant making
Cake Decorating Principles | Beginner Gum Paste Flowers
  • Task 225: Cake Decorating Principles | Beginner Gum Paste Flowers
  • Task 226: Introduction | Blossom
  • Task 227: Introduction | Daisy
  • Task 228: Making the Daisy Center
  • Task 229: Making the Daisy
  • Task 230: Making the Buds
  • Task 231: Making the Calyx
  • Task 232: Making the Leaves
  • Task 233: Assembling the Daisy
  • Task 234: Introduction | Carnation
  • Task 235: Carnation Bud
  • Task 236: Carnation Mid-Size Flower
  • Task 237: Carnation Full-Size Flower
  • Task 238: Carnation Calyx
  • Task 239: Carnation Finishing Touches
Unit 15  header  task activity   select one gum paste decoration. save for capstone.
Student Activity | Beginner Gum Paste Flower
  • Task 240: Activity | Beginner Gum Paste Flower
Unit 15  header  unit review   assessment
Unit Review & Assessment
  • Task 241: Unit Review & Quiz Preparation
  • Task 242: Unit Assessment
End of Unit 15
Unit 16: Advanced Gum Paste Flowers
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In this unit, you’ll learn complex flower components and tools that help mimic fine flower details. You’ll start by making a rose with multiple petal layers, a bud, calyx, and leaves.
Unit 16  task 243  unit introduction and objectives
Unit Introduction
  • Task 243: Unit Introduction and Objectives
  • Task 244: Complete a Self-Assessment & Pre-Assessment
Unit 16  header  cake decorating principles   advanced gum paste flowers
Cake Decorating Principles | Advanced Gum Paste Flowers
  • Task 245: Advanced Gum Paste Flowers
  • Task 246: Introduction | Rose
  • Task 247: Unopened Rosebud
  • Task 248: Tight Rosebud
  • Task 249: Buds
  • Task 250: Rosebud
  • Task 251: Mid-Size Rose
  • Task 252: Full-Size Rose
  • Task 253: Full-Blown Rose
  • Task 254: Rose Calyx
  • Task 255: Creating the Ovary
  • Task 256: Rose Leaves
  • Task 257: Finishing Touches
  • Task 258: Introduction | Hydrangea
  • Task 259: Making the Hydrangea Flowers
  • Task 260: Hydrangea Buds
  • Task 261: Hydrangea Leaves
  • Task 262: Assembling The Hydrangea Pieces
  • Task 263: The Finishing Touches
  • Task 264: Introduction | Calla Lily
  • Task 265: Calla Lily Spadix
  • Task 266: Calla Lily Spathe
  • Task 267: Calla Lily Finishing Touches
  • Task 268: Introduction | Orchid
  • Task 269: Making the Orchid Column
  • Task 270: Orchid Throat
  • Task 271: Orchid Sepal & Petals
  • Task 272: Assembling the Orchid Pieces
  • Task 273: Dusting the Orchid
Unit 16  header  task activity   select one gum paste decoration. save for capstone.
Student Activity | Advanced Gum Paste Flower
  • Task 274: Activity | Advanced Gum Paste Flower
Unit 16  header  unit review   assessment
Unit Review & Assessment
  • Task 275: Unit Review & Quiz Preparation
  • Task 276: Unit Assessment
End of Unit 16
Unit 17: Packaging, Cutting, and Serving Cake
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In this unit, we’ll offer some packaging and delivering tips to prevent mishaps and some basics on presenting the perfect slice.
Unit 17  header  unit introduction
Unit Introduction
  • Task 277: Unit Introduction and Objectives
  • Task 278: Complete a Self-Assessment & Pre-Assessment
Unit 17  header  cake decorating principles  packaging  cutting  and serving cake
Cake Decorating Principles| Packaging, Cutting, and Serving Cake
  • Task 279: Packaging, Cutting, and Serving Cake
  • Task 280: Introduction | Serving Cakes & Garnishing
  • Task 281: Introduction | How to Cut a Cake
  • Task 282: Introduction | How to Box & Deliver Cakes
Unit 17  header  unit review   assessment
Unit Review & Assessment
  • Task 283: Unit Review & Quiz Preparation
  • Task 284: Unit Assessment
End of Unit 17
Unit 18: Modeling Chocolate Figurines
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Unit 18 focuses on using modeling chocolate to create three-dimensional designs. Modeling chocolate is an excellent substitute for fondant because it is pliable and dries hard.
Thumbnail 9399 unit 18 header
Unit Introduction
  • Task 285: Unit Introduction and Objectives
  • Task 286: Complete a Self-Assessment & Pre-Assessment
Thumbnail 9105 unit 18 header
Cake Decorating Principles | Modeling Chocolate
  • Task 287: Cake Decorating Principles | Modeling Chocolate
  • Task 288: Introduction | Modeling Chocolate Figures
Thumbnail 9426 unit 18 header
Student Activity | Make Modeling Chocolate Figures
  • Task 289: Activity | Make Modeling Chocolate Figures
Unit 18  header  unit review   assessment
Unit Review & Assessment
  • Task 290: Unit Review & Quiz Preparation
  • Task 291: Unit Assessment
End of Unit 18
Unit 19: Intro to Sculpted Cakes - Preparing the Components
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Before you begin the sculpted cottage cake for your capstone project, you’ll prepare the mise en place. The advanced preparation for the cottage cake is extensive, so we’ve dedicated unit 19 for prep.
Unit 19  header  unit introduction
Unit Introduction
  • Task 292: Unit Introduction and Objectives
Unit 19  header  introduction   sculpted cottage cake preparation   preparing the components
Introduction | Sculpted Cottage Cake Preparation - Preparing the Components
  • Task 293: Sculpted Cottage Cake Preparation - Preparing the Components
  • Task 294: Prepare the White Cake
  • Task 295: Prepare the Swiss Buttercream
  • Task 296: Prepare the Rolled Fondant
  • Task 297: Prepare the Fresh Egg White Royal Icing
  • Task 298: Prepare the Edible Glue
  • Task 299: Prepare the Modeling Gum Paste Flower Boxes & Flowers
  • Task 300: Prepare the Rice Crispy Mixture for the Sculpted Cottage Cake
End of Unit 19
Unit 20: Capstone - Making a Sculpted Cottage Cake
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The capstone to our Cake Baking and Decorating Arts course represents the culmination of your experience and must be marked with a celebration cake. We challenge you to prepare the components and sculpt a cottage cake for a special event of your choice, like a birthday party.
Thumbnail 9237 unit 20 header
Sculpting a Cottage Cake
  • Task 301: Unit Introduction to Sculpting a Cottage Cake
  • Task 302: Capstone Activity | Sculpting a Cottage Cake
Unit 20  task 303  cutting the cottage cake
Preparations for the Sculpted Cottage Cake
  • Task 303: Cutting the Cottage Cake
  • Task 304: Making the Tiers
  • Task 305: Preparing the Cake for Decorations
  • Task 306: Stacking the Roof
  • Task 307: Making the Landscape
  • Task 308: Preparing the Window Trim & Rice Crispie Door
  • Task 309: Adding the Window Trim & House Number Plaque
  • Task 310: The Finishing Touches
  • Task 311: Capstone Activity | Image Upload for Sculpting a Cottage Cake
Unit 20  header  sculpting a cottage cake
Final Course Assessment & Resources
  • Task 312: Your Final Exam Preparation
  • Task 313: Final Exam Review and Preparation
  • Task 314: Final Course Assessment
  • Task 315: Survey | Share Your Overall Course Feedback
  • Task 316: Books, Websites & Other References
End of Unit 20

Course Description

Developed by The French Pastry School master bakers, Jacquy Pfeiffer and Sébastien Canonne, M.O.F., this immersive course dives into cake baking and decorating at the highest standard. Students will learn the principles of baking science and how to execute more than 80 recipes ranging from classic sponge cake to traditional buttercream.

Course Highlights

  • 180-hour | 20 Units | 300+ Tasks | 140 Videos
  • More than 140 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced with 17 Chef Graded Assignments
  • Certification upon completion

Course Objectives

  • Create and organize an environment for your cake baking & decorating course
  • Understand the fundamental role of cornerstone ingredients in cake making
  • Differentiate between the types of fats and how each is applied in recipes
  • Understand the different techniques for a hot and cold process sponge
  • Understand the different techniques for the three types of buttercream – French, Italian, and Swiss
  • Practice covering a cake and cake board in rolled fondant
  • Practice piping using buttercream and chocolate mediums
  • Learn how to flood or fill in a cookie with fluid royal icing
  • Practice flooding with royal icing runouts, wings, and collars
  • Learn three-string work techniques: basic, Oriental, and Australian Extension
  • Recognize the proper consistency of gum paste, modified gum paste, and 50/50 paste
  • Apply the advanced sugar paste decoration principles to make pearls, ombré effects, ruffles, frills, bas relief, embossing, and stamping
  • Identify the use of proper equipment and tools to make basic gum paste flowers
  • Create up to three three-dimensional figures to apply to the sculpted cake

Course Description

Developed by The French Pastry School master bakers, Jacquy Pfeiffer and Sébastien Canonne, M.O.F., this immersive course dives into cake baking and decorating at the highest standard. Students will learn the principles of baking science and how to execute more than 80 recipes ranging from classic sponge cake to traditional buttercream.

Course Highlights

  • 180-hour | 20 Units | 300+ Tasks | 140 Videos
  • More than 140 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced with 17 Chef Graded Assignments
  • Certification upon completion

Course Objectives

  • Create and organize an environment for your cake baking & decorating course
  • Understand the fundamental role of cornerstone ingredients in cake making
  • Differentiate between the types of fats and how each is applied in recipes
  • Understand the different techniques for a hot and cold process sponge
  • Understand the different techniques for the three types of buttercream – French, Italian, and Swiss
  • Practice covering a cake and cake board in rolled fondant
  • Practice piping using buttercream and chocolate mediums
  • Learn how to flood or fill in a cookie with fluid royal icing
  • Practice flooding with royal icing runouts, wings, and collars
  • Learn three-string work techniques: basic, Oriental, and Australian Extension
  • Recognize the proper consistency of gum paste, modified gum paste, and 50/50 paste
  • Apply the advanced sugar paste decoration principles to make pearls, ombré effects, ruffles, frills, bas relief, embossing, and stamping
  • Identify the use of proper equipment and tools to make basic gum paste flowers
  • Create up to three three-dimensional figures to apply to the sculpted cake