Agnieszka Bobel

Agnieszka Bobel

Culinary & Food Service Management
LaSalle College Vancouver

European Cakes and Tortes

Previously learned skills are applied into new products to create more elaborate tortes and cakes using complex finishing methods by applying glazes, using decorative sponges, and building multi-component cakes. Topics to be covered include comparison of classical and modern preparations, classical cakes; glazed, iced, molded, and cream filled cakes, and bombes.

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Culinary & Food Service Management/LaSalle College Vancouver/qxdeppnfv96473t0nd99vkiq2aw1mstj
Culinary & Food Service Management/LaSalle College Vancouver/6pc5j68ul0ozmwwf5ik7t8fxc0qjm3jv
Culinary & Food Service Management/LaSalle College Vancouver/mt8bm55xab3wy1zd9yc1tvm4la5i0bsm
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