PBFI

From the humble pound cake to the classic génoise, students go beyond the recipes to explore the theory and technique of cake making and expand their abilities to create original cakes. This course covers: Butter-based and egg-foam cakes, including layered and rolled versions. The theory of batter balance as they prepare cakes using various mixing 14 techniques including: one-stage, high-ratio, and creaming method. Cakes prepared include carrot, pound, white, yellow, crumb, and chocolate along with muffins. Egg- foam cakes such as angel food, chiffon, and génoise are also included. Icings and fillings such as curds and ganaches as well as both Swiss and Italian meringue-based buttercreams. A wide variety of piped, dropped, molded, bar, and sheet cookies including biscotti, brownies, madeleines, macarons, spritz, Florentines, and rainbow cookies.

Subject

PBFI

Credits (min)

1

Credits (max)

2

Credit unit

Credit Hours

Type

course

Edition

2025-2026

Source

www.ice.edu

Batters produce more than the familiar cakes we often see: more complex techniques give us an international assortment of cakes and plated desserts. Covered here are: Complex layered baked goods including plain and chocolate- nut sponges, génoise, and biscuit joconde. A classic assortment of cakes, including opera, miroir, tiramisu, crepe, mousse, and charlotte royale. Our plated dessert section includes theory, preparation, and presentation of multi-element, contemporary plated desserts. Students recreate and prepare recipes by award-winning chefs

Subject

PBFI

Credits (min)

2

Credits (max)

2

Credit unit

Credit Hours

Type

course

Edition

2025-2026

Source

www.ice.edu