Amy Doan

Amy Doan

Culinary & Food Service Management
LaSalle College Vancouver

EUOPEAN CAKES AND TORTES

I studied build on competencies previously learned and apply those skills 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.