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 13: Unit Introduction and Objectives
  • Task 14: Complete a Self-Assessment & Pre-Assessment
Unit 2  heater  basics of sanitation
Basics of Sanitation
  • Task 15: Basics of Sanitation
  • Task 16: Understanding Bacteria
  • Task 17: Proper Cooking Temperatures, Thawing & Storing Food
  • Task 18: Cake Decorating Principles: FIFO, First In, First Out
Unit 2  heater  basics of the baking process
Basics of the Baking Process
  • Task 19: Types of Ovens
  • Task 20: Steam and Oven Vents
  • Task 21: Activity | Calibrating Your Oven
  • Task 22: Measuring with a Digital Scale
  • Task 23: Using a Scale & Volumetric Measuring
  • Task 24: Activity | Measuring Versus Scaling Flour
  • Task 25: Activity | Measuring Versus Scaling Eggs
Thumbnail heater image unit review   assessment
Unit Review & Assessment
  • Task 26: Unit Review & Quiz Preparation
  • Task 27: 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 28: Unit Introduction and Objectives
  • Task 29: Complete a Self-Assessment & Pre-Assessment
  • Task 30: Mise en Place Mindset
Unit 3  heater  rearrange your cake decorating kitchen and pantry
Rearrange Your Cake Decorating Kitchen and Pantry
  • Task 31: Take Inventory of Your Kitchen and Pantry
  • Task 32: Other Measuring Tools: Thermometers & Timers
  • Task 33: Activity | Calibrate Your Thermometer
Unit 3  heater   cake decorating   gum paste flower tools
Cake Decorating & Gum Paste Flower Tools
  • Task 34: General Cake Decorating & Gum Paste Tools
  • Task 35: Gum Paste Flower Tools
  • Task 36: Drying & Forming Flowers
  • Task 37: Floral Accessories
  • Task 38: Embellishments
  • Task 39: Conditioning Gum Paste
  • Task 40: Materials & Tools for Cake Decorating
  • Task 41: Knives & Small Hand Tools
  • Task 42: Activity | Label Basic Knives
  • Task 43: Mixing Bowls, Small Appliances, Pots & Pans
  • Task 44: Ring Molds, Cake Pans & Specialty Molds
  • Task 45: Cake Decorating Baking Tools
  • Task 46: 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 47: Activity | Create a Cake Decorating Drawer
  • Task 48: Activity | Resetting Your Kitchen Space
Unit 3  heater  the basics of piping
The Basics of Piping
  • Task 49: Introduction to Basics of Piping
  • Task 50: Fitting & Filling a Pastry Bag
  • Task 51: How to Pipe Using a Pastry Bag
  • Task 52: Paper Cones or 'Cornets'
  • Task 53: Filling a Paper Cone or 'Cornet'
  • Task 54: How to Pipe Using a Paper Cone or 'Cornet'
Unit 3  heater  unit review   assessment
Unit Review & Assessment
  • Task 55: Unit Review & Quiz Preparation
  • Task 56: 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 57: Unit Introduction and Objectives
  • Task 58: Complete a Self-Assessment & Pre-Assessment
  • Task 59: The Importance of Food Science
Unit 4  heater  general baking principles
General Baking Principles
  • Task 60: A Balanced Recipe
  • Task 61: Structure Roles
  • Task 62: Fats, Ratios & Stabilizing Water and Fat
  • Task 63: Types of Wheat Flour & Their Purpose in Baking
Unit 4  heater what is sugar
What is Sugar?
  • Task 64: What is Sugar?
  • Task 65: Sugar and Sugar Syrups - Simple Syrup
  • Task 66: Solid Content & Sweetening Power of Sugars
  • Task 67: The Role of Sugar In Recipes
  • Task 68: The Maillard Reaction
Unit 4  heater  the basics of eggs
The Basics of Eggs
  • Task 69: The Basics of Eggs
  • Task 70: The Role of Eggs in Baking
Unit 4  heater butter and fats
Butter and Fats
  • Task 71: Basics of Butter
  • Task 72: European Butter
  • Task 73: Alternative Fats & Oils
Unit 4  heater  basics of milk   cream
Basics of Milk & Cream
  • Task 74: Basics of Milk & Cream
Unit 4  heater student activity   make your own
Student Activity | Make Your Own Cake or Cupcake
  • Task 75: Activity | Make Your Own Cake or Cupcake
Unit 4  header  unit review   assessment
Unit Review & Assessment
  • Task 76: Unit Review & Quiz Preparation
  • Task 77: 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 78: Unit Introduction and Objectives
  • Task 79: 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 84: Activity | Make Two Sponge Cakes, Store for Later Units
Unit 5  header unit review   assessment
Unit Review & Assessment
  • Task 85: Unit Review & Quiz Preparation
  • Task 86: 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.
Thumbnail u6  header
Unit Introduction
  • Task 87: Unit Introduction and Objectives
  • Task 88: 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 97: Types of Buttercream & Frostings
  • Task 98: Introduction to French Buttercream
  • Task 99: Introduction to Italian Meringue Buttercream
  • Task 100: Introduction to Swiss Buttercream
  • Task 101: Re-Order Activity: Swiss Buttercream Sequence
  • Task 102: Introduction to Cream Cheese Frosting
  • Task 103: Introduction to Dark Chocolate Glaze
Unit 6  header  cake decorating principles   how to flavor buttercream
Cake Decorating Principles | How to Flavor Buttercream
  • Task 104: 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 106: Activity | Make a Filling & Buttercream
Unit 6  header  unit review   assessment
Unit Review & Assessment
  • Task 107: Unit Review & Quiz Preparation
  • Task 108: Unit Assessment
End of Unit 6
Unit 7: 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 109: Unit Introduction and Objectives
  • Task 110: Complete a Self-Assessment & Pre-Assessment
Thumbnail u7  header
Cake Decorating Principles | Building a Buttercream Cake
  • Task 111: Building a Buttercream Cake
  • Task 112: Torting the Cakes
  • Task 113: Filling Each Cake
  • Task 114: Applying the Crumb Coat
  • Task 115: The Final Buttercream Coat
  • Task 116: Stacking the Cakes
  • Task 117: Finishing the Details
Unit 7  header  student activity   assemble a buttercream cake
Student Activity | Assemble a Buttercream Cake
  • Task 118: Activity | Assemble a Buttercream Cake
Unit 7  header   unit review   assessment
Unit Review & Assessment
  • Task 119: Unit Review & Quiz Preparation
  • Task 120: Unit Assessment
End of Unit 7
Unit 8: 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 121: Unit Introduction and Objectives
  • Task 122: Complete a Self-Assessment & Pre-Assessment
Unit 8  header  cake decorating principles   rolled fondant making
Cake Decorating Principles | Rolled Fondant Making
  • Task 123: 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 124: Cover a Cake & Cake Board in Rolled Fondant
Unit 8  header  cake decorating principles   modified fondant.jpg
Cake Decorating Principles | Modified Fondant
  • Task 125: Cake Decorating Principles | Modified Fondant
Unit 8  header  student activity   make rolled fondant
Student Activity | Make Rolled Fondant
  • Task 126: Activity | Make Rolled Fondant
Unit 8  header  unit review   assessment
Unit Review & Assessment
  • Task 127: Unit Review & Quiz Preparation
  • Task 128: Unit Assessment
End of Unit 8
Unit 9: 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 129: Unit Introduction and Objectives
  • Task 130: Complete a Self-Assessment & Pre-Assessment
Unit 9  header  cake decorating principles   basic piping with buttercream
Cake Decorating Principles | Basic Piping with Buttercream
  • Task 131: Basic Piping with Buttercream
  • Task 132: Piping Buttercream Dots, Pearls, and Bead Borders
  • Task 133: Piping Buttercream Cornelli Lace
  • Task 134: Piping Buttercream Stars
  • Task 135: Piping Buttercream Rosettes
  • Task 136: Piping a Buttercream Shell Border & Reverse Shell
  • Task 137: Piping a Buttercream Zigzag & Zigzag Garland
  • Task 138: Piping Buttercream Leaves
  • Task 139: Piping a Buttercream Basketweave Pattern
  • Task 140: Piping Buttercream Ruffles & Ruffle Garland
  • Task 141: Piping a Buttercream Swag
  • Task 142: Buttercream Piping on a Cake & Practicing
Unit 9  header  cake decorating principles   using a cornet
Cake Decorating Principles | Using a Cornet
  • Task 143: Cake Decorating Principles | Using a Cornet
  • Task 144: Writing in Chocolate & Buttercream
Unit 9  header  make buttercream piped flowers
Introduction to Buttercream Piped Flowers
  • Task 145: Introduction to Buttercream Piped Flowers
  • Task 146: Buttercream Blossoms
  • Task 147: Buttercream Ranunculi
  • Task 148: Buttercream Carnations
  • Task 149: Buttercream Mums
  • Task 150: 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 151: Cake Decorating Principle | Making a Piping Practice Board, optional
Unit 9  header  student activity   pipe buttercream
Student Activity | Pipe Buttercream
  • Task 152: Activity | Buttercream Piping
Unit 9  header  unit review   assessment
Unit Review & Assessment
  • Task 153: Unit Review & Quiz Preparation
  • Task 154: 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 155: Unit Introduction and Objectives
  • Task 156: Complete a Self-Assessment & Pre-Assessment
Unit 10  header  cake decorating principles   butter   vanilla shortbread cookies
Cake Decorating Principles | Butter & Vanilla Shortbread Cookies
  • Task 157: Introduction | Butter & Vanilla Shortbread Cookies
  • Task 158: Cake Decorating Principles | Butter & Vanilla Shortbread Cookies
Unit 10  header  royal icing for decorated cookies
Royal Icing for Decorated Cookies
  • Task 159: Introduction | Royal Icing for Decorated Cookies
  • Task 160: Cake Decorating Principles | Egg White Powder Royal Icing & Fresh Egg White Royal Icing
  • Task 161: 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 162: Activity | Make and Bake Shortbread & Decorate the Cookies
Unit 10  header  unit review   assessment
Unit Review & Assessment
  • Task 163: Unit Review & Quiz Preparation
  • Task 164: 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 165: Unit Introduction and Objectives
  • Task 166: 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 167: Applying Royal Icing Flood Work on Cakes
  • Task 168: Introduction to Royal Icing Runouts
  • Task 169: Introduction to Royal Icing Wings
  • Task 170: Introduction to Royal Icing Collar Techniques
  • Task 171: Preparation & Outlining the Template
  • Task 172: Flooding the Outline & Drying the Collar
  • Task 173: 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 174: Activity | Flood Work on a Cake
Unit 11  header  unit review   assessment
Unit Review & Assessment
  • Task 175: Unit Review & Quiz Preparation
  • Task 176: 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 177: Unit Introduction and Objectives
  • Task 178: Complete a Self-Assessment & Pre-Assessment
Unit 12  header   cake decorating principles   advanced royal icing piping
Cake Decorating Principles | Advanced Royal Icing Piping
  • Task 179: Advanced Royal Icing Piping
  • Task 180: Introduction | Over Piping Embellishments
  • Task 181: Introduction | Lambeth Techniques
Unit 12  header  cake decorating principles   royal icing string work
Cake Decorating Principles | Royal Icing String Work
  • Task 182: Royal Icing String Work
  • Task 183: Introduction | Basic String Work
  • Task 184: Introduction | Oriental String Work
  • Task 185: Introduction | Australian Extension String Work
Unit 12  header  student activity   advanced royal icing piping
Student Activity | Advanced Royal Icing Piping
  • Task 186: Activity | Advanced Royal Icing Piping
Unit 12  header  unit review   assessment
Unit Review & Assessment
  • Task 187: Unit Review & Quiz Preparation
  • Task 188: 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 189: Unit Introduction and Objectives
  • Task 190: 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 191: Making Gum Paste & Modified Gum Paste
Unit 13  header  introduction   edible glue
Introduction | Edible Glue
  • Task 192: Introduction | Edible Glue
Unit 13  header  introduction   50 50 paste
Introduction | 50/50 Paste
  • Task 193: Introduction | 50/50 Paste
Thumbnail u13  header
Introduction | Bows
  • Task 194: Introduction | Bows
Thumbnail u13  header rose
Introduction | Simple Rose
  • Task 195: Introduction | Simple Rose
  • Task 196: Tight Bud
  • Task 197: Rosebud
  • Task 198: Mid-Size Rose
  • Task 199: Full-Size Rose
  • Task 200: Full-Blown Rose
  • Task 201: Rose Leaves
Unit 13  header  student activity   gum paste decorations
Student Activity | Gum Paste Decorations
  • Task 202: Activity | Gum Paste Decorations
Unit 13  header  unit review   assessment 1
Unit Review & Assessment
  • Task 203: Unit Review & Quiz Preparation
  • Task 204: 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 205: Unit Introduction and Objectives
  • Task 206: Complete a Self-Assessment & Pre-Assessment
Unit 14  header  cake decorating principles   advanced sugar paste decorations
Cake Decorating Principles | Advanced Sugar Paste Decorations
  • Task 207: Cake Decorating Principles | Advanced Sugar Paste Decorations
  • Task 208: Introduction | Pearls
  • Task 209: Making Pearls
  • Task 210: Making Small Pearls
  • Task 211: Making Pearl Variations
  • Task 212: Introduction | Ombré Effects
  • Task 213: Ombré Strip
  • Task 214: Peony Petal Ombré
  • Task 215: Introduction | Ruffles, Frills & Straight Frills
  • Task 216: Classic Frill
  • Task 217: Straight Frill
  • Task 218: Molded Ruffle
  • Task 219: Introduction | Bas Relief
  • Task 220: Introduction | Embossing
  • Task 221: Introduction | Stamping
Unit 14  header  student activity   advanced sugar paste decoration
Student Activity | Advanced Sugar Paste Decoration
  • Task 222: Activity | Advanced Sugar Paste Decoration
Unit 14  header  unit review   assessment
Unit Review & Assessment
  • Task 223: Unit Review & Quiz Preparation
  • Task 224: 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 225: Unit Introduction and Objectives
  • Task 226: Complete a Self-Assessment & Pre-Assessment
Unit 8  header  cake decorating principles   rolled fondant making
Cake Decorating Principles | Beginner Gum Paste Flowers
  • Task 226: Cake Decorating Principles | Beginner Gum Paste Flowers
  • Task 227: Introduction | Blossom
  • Task 228: Introduction | Daisy
  • Task 229: Making the Daisy Center
  • Task 230: Making the Daisy
  • Task 231: Making the Buds
  • Task 232: Making the Calyx
  • Task 233: Making the Leaves
  • Task 234: Assembling the Daisy
  • Task 235: Introduction | Carnation
  • Task 236: Carnation Bud
  • Task 237: Carnation Mid-Size Flower
  • Task 238: Carnation Full-Size Flower
  • Task 239: Carnation Calyx
  • Task 240: Carnation Finishing Touches
Unit 15  header  task activity   select one gum paste decoration. save for capstone.
Student Activity | Beginner Gum Paste Flower
  • Task 242: Activity | Beginner Gum Paste Flower
Unit 15  header  unit review   assessment
Unit Review & Assessment
  • Task 243: Unit Review & Quiz Preparation
  • Task 244: 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 245: Unit Introduction and Objectives
  • Task 246: Complete a Self-Assessment & Pre-Assessment
Unit 16  header  cake decorating principles   advanced gum paste flowers
Cake Decorating Principles | Advanced Gum Paste Flowers
  • Task 247: Advanced Gum Paste Flowers
  • Task 248: Introduction | Rose
  • Task 249: Unopened Rosebud
  • Task 250: Tight Rosebud
  • Task 251: Buds
  • Task 252: Rosebud
  • Task 253: Mid-Size Rose
  • Task 254: Full-Size Rose
  • Task 255: Full-Blown Rose
  • Task 256: Rose Calyx
  • Task 257: Creating the Ovary
  • Task 258: Rose Leaves
  • Task 259: Finishing Touches
  • Task 260: Introduction | Hydrangea
  • Task 261: Making the Hydrangea Flowers
  • Task 262: Hydrangea Buds
  • Task 263: Hydrangea Leaves
  • Task 264: Assembling The Hydrangea Pieces
  • Task 265: The Finishing Touches
  • Task 266: Introduction | Calla Lily
  • Task 267: Calla Lily Spadix
  • Task 268: Calla Lily Spathe
  • Task 269: Calla Lily Finishing Touches
  • Task 270: Introduction | Orchid
  • Task 271: Making the Orchid Column
  • Task 272: Orchid Throat
  • Task 273: Orchid Sepal & Petals
  • Task 274: Assembling the Orchid Pieces
  • Task 275: Dusting the Orchid
Unit 16  header  task activity   select one gum paste decoration. save for capstone.
Student Activity | Advanced Gum Paste Flower
  • Task 276: Activity | Advanced Gum Paste Flower
Unit 16  header  unit review   assessment
Unit Review & Assessment
  • Task 277: Unit Review & Quiz Preparation
  • Task 278: 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 279: Unit Introduction and Objectives
  • Task 280: Complete a Self-Assessment & Pre-Assessment
Thumbnail header image introduction to breakfast pastries
Cake Decorating Principles| Packaging, Cutting, and Serving Cake
  • Task 281: Packaging, Cutting, and Serving Cake
  • Task 282: Introduction | Serving Cakes & Garnishing
  • Task 283: Introduction | How to Cut a Cake
  • Task 284: Introduction | How to Box & Deliver Cakes
Unit 17  header  unit review   assessment
Unit Review & Assessment
  • Task 285: Unit Review & Quiz Preparation
  • Task 286: 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 u18  header unit intro
Unit Introduction
  • Task 287: Unit Introduction and Objectives
  • Task 288: Complete a Self-Assessment & Pre-Assessment
Thumbnail u18  header cake decor
Cake Decorating Principles | Modeling Chocolate
  • Task 289: Cake Decorating Principles | Modeling Chocolate
  • Task 290: Introduction | Modeling Chocolate Figures
Thumbnail u18  header student activity
Student Activity | Make Modeling Chocolate Figures
  • Task 291: Activity | Make Modeling Chocolate Figures
Unit 18  header  unit review   assessment
Unit Review & Assessment
  • Task 292: Unit Review & Quiz Preparation
  • Task 293: 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 294: Unit Introduction and Objectives
Unit 19  header  introduction   sculpted cottage cake preparation   preparing the components
Introduction | Sculpted Cottage Cake Preparation - Preparing the Components
  • Task 295: Sculpted Cottage Cake Preparation - Preparing the Components
  • Task 296: Prepare the White Cake
  • Task 297: Prepare the Swiss Buttercream
  • Task 298: Prepare the Rolled Fondant
  • Task 299: Prepare the Fresh Egg White Royal Icing
  • Task 300: Prepare the Edible Glue
  • Task 301: Prepare the Modeling Gum Paste Flower Boxes & Flowers
  • Task 302: 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 u20  header final assessment
Sculpting a Cottage Cake
  • Task 303: Unit Introduction to Sculpting a Cottage Cake
  • Task 304: Capstone Activity | Sculpting a Cottage Cake
Unit 20  task 303  cutting the cottage cake
Preparations for the Sculpted Cottage Cake
  • Task 305: Cutting the Cottage Cake
  • Task 306: Making the Tiers
  • Task 307: Preparing the Cake for Decorations
  • Task 308: Stacking the Roof
  • Task 309: Making the Landscape
  • Task 310: Preparing the Window Trim & Rice Crispie Door
  • Task 311: Adding the Window Trim & House Number Plaque
  • Task 312: The Finishing Touches
  • Task 313: Capstone Activity | Image Upload for Sculpting a Cottage Cake
Unit 20  header  sculpting a cottage cake
Final Course Assessment & Resources
  • Task 314: Your Final Exam Preparation
  • Task 315: Final Exam Review and Preparation
  • Task 316: Final Course Assessment
  • Task 317: Survey | Share Your Overall Course Feedback
  • Task 318: 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