“Cake Baking, Constructing and Decorating” was the name of a hands-on, four-day seminar taught by Certified Master Pastry Chef Albert Imming for 12 Food Services staff members. The 12 received two Continuing Education Units from the American Culinary Federation upon completing the training. Staffers received instruction in the proper preparation, baking, unmolding and storing of yellow, chocolate and pound cakes; making white butter cream and European butter cream icing; cake slicing, building, filling and icing along with techniques for making marzipan flowers.
The bakers also learned Imming’s techniques for cake decorating. Each participant was required to produce three decorated cakes: one decorated with butter cream, one covered with rolled fondant and one covered with marzipan flowers, ending with a competition for the best-decorated marzipan cake. Laura Johnson, Food Services baker, won the competition.