CUL 202 European Cakes and Tortes

This course teaches the fundamental concepts, skills and techniques to the production of European cakes and tortes. Through lectures and demonstrations, we learned the correct cake mixing methods, fillings, and techniques on finishing classical tortes with various ingredients such as marzipan, ganache and glazes. In addition, the usage of gelatin is greatly taught in this course to make mousse and glazes.

Blackberry Mousse Cake

Chocolate Mint Mousse Cake

Sacher Torte

Lemon Roulade

Mango Apricot Mousse Cake

Opera

Tiramisu