Syllabus: L'Art du Gâteau - LAG - Cake Decorating Techniques | The French Pastry School

Syllabus: L'Art du Gâteau - LAG - Cake Decorating Techniques

LAG - Cake Decorating Techniques

Course Description:

In this course module, students learn a wide variety of cake decorating techniques including elaborate gumpaste work, detailed piping techniques, French buttercream frosting, making rolled fondant from scratch and using it to cover cakes, chocolate decorations specifically tailored for cakes, pastillage and pressed sugar accents, pulled and blown sugar flowers and ribbons, mold making methods, and airbrushing skills. They also learn figurine modeling and how to create 3-D sculpted cakes.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 16-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.


Pre-requisites and Co-requisites:

The pre-requisite for this course is Food Service Safety & Sanitation. Co-requisites include Baking and Pastry Theory, Cake Baking and Construction, Cake Business Planning, and the Capstone Course: Final Buffet.


Training Objectives:

  • The student will learn and execute rolled fondant techniques to cover cakes that meet saleable production standards.
  • The student will learn and apply different decorating techniques such as crimping, embossing, quilting, embroidery, and appliqué work, as well as use various molds in creating quick cake decorations, pearls, borders, drapes and bows, ribbons, ropes, and tassels.
  • The student will learn gumpaste decorating techniques including how to make and color gumpaste, how to dust gumpaste flowers for lifelike accents, how to airbrush, and how to create lifelike arrangements.
  • The student will learn about the botany of flowers and how to construct different types of botanically correct flowers.
  • The student will learn pastillage techniques and other sugar decorating techniques including pressed sugar, pulled sugar, ribboning, and blown sugar.
  • The student will learn chocolate decorating techniques used in cake decorating.
  • The student will learn piping techniques using both buttercream and royal icing, progressing from basic to advanced piping skills.


Student Learning Outcomes:

  • The student will cover cakes using rolled fondant, meeting saleable production standards.
  • The student will apply different decorating techniques such as crimping, embossing, quilting, embroidery, and appliqué work, as well as use various molds in creating quick cake decorations, pearls, borders, drapes and bows, ribbons, ropes, and tassels, to dummy cakes they create.
  • The student will make gumpaste decorations, create different colors of gumpaste, employ dusting techniques, airbrush, and create lifelike arrangements that meet saleable production standards.
  • The student will construct a variety of different types of botanically correct flowers.
  • The student will demonstrate proficiency in using pastillage and other decorating techniques such as pressed sugar, pulled sugar, ribboning, and blown sugar.
  • The student will prepare chocolate decorations that meet saleable production standards.
  • The student will apply piping techniques, using both buttercream and royal icing, that demonstrate a range of proficiencies from basic to advanced.


Course Outline:

  • The foundation of fondant, buttercream, royal icing, and modeling chocolate. (9 hours lecture; 52 hours lab)
  • The foundation of gumpaste decorations and piping skills. (8 hours lecture; 52 hours lab)
  • The foundation of chocolate and sugar decoration. (9 hours lecture; 52 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production


*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.