In this introductory class, students will learn the formulas, techniques and processes that are the foundation on which both modern and classic desserts are built. Through lecture, demonstration and hands-on participation, students will learn about ingredient functionality, cake mixing methods, pastry doughs and batters, creams and icing preparation, and layer cake assembly. Over the course of the week, students will make a variety of base products such as angel food cake, chiffon cake, genoise, devil’s food cake, Japonais and pate a choux. The cake and pastry bases will then be finished with a variety of creams and icings such as pastry cream, fruit curd, Italian butter cream and fondant. In this class, special emphasis will be placed on learning the procedures for making cake and pastry bases, proper creams and icing preparation and assembling and icing layer cakes. Some of the finished products will include Chocolate Hazelnut Cake, Lemon Curd Cake, Black Forest Cake, Napoleon Cake, Éclairs and Paris-Brest.
