Syllabus: Cake Course - LAG - FPC210 - Sculpted Cakes | The French Pastry School

Syllabus: Cake Course - LAG - FPC210 - Sculpted Cakes

LAG - FPC210 - Sculpted Cakes

Course Description:

Personalized sculpted cakes are extremely popular and they require a lot of planning and technique. In this course, students first learn to build a strong structure to give the cake support and balance, and then build, carve, and cover a creative cake in fondant. Finally, students learn give your masterpiece its final touches by airbrushing, painting, and adding 3-D components to make it come to life.

Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.

Pre-requisites and Co-requisites:

Principals of Gateau; Buttercream Decorating Techniques; Celebration Cakes; Gumpaste, Piping, and Fondant; Cake Baking and Construction; Airbrushing and Mold Making; Sculpted Cakes; and Capstone Course

Training Objectives:

  • The student will learn a background history and general knowledge of sculpted cakes, as well as methods for making them.
  • The student will learn how to make Swiss buttercream and white chocolate ganache, and will learn the benefits of modeling chocolate.
  • The student will observe a chef demonstration on figure modeling, and then complete their own figures.
  • The student will learn pricing standards for sculpted cakes.
  • The student will create a sculpted cake and complete finishing touches such as airbrushing, painting, and attaching figures.

Student Learning Outcomes:

  • The student will be able to successfully form a balanced sculpted cake.
  • The student will be able to discuss sculpted cakes and methods for making them.
  • The student will know the benefits of modeling chocolate and be able to model figures for decorative use.
  • The student will be familiar with the standard pricing for sculpted cakes.
  • The student will be able to efficiently use fondant to act as a base for their creative sculpted cake and decorations.

Course Outline:

  • Sculpted cake
  • Cake fillings 
  • Cake structure 
  • Covering cake

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
  • Proficiency evaluations of key course recipes


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