Syllabus: Cake Program - FPC130 - Gumpaste, Piping, and Fondant | The French Pastry School

Syllabus: Cake Program - FPC130 - Gumpaste, Piping, and Fondant

FPC130 - Gumpaste, Piping, and Fondant

Course Description:

In this course, students will learn a wide variety of piping techniques using both buttercream and royal icing that will add a great level of detail to work products.  After making and coloring gumpaste from scratch, students craft a garden of botanically accurate flowers, berries, and leaves then arrange them tastefully.


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 and execute rolled fondant techniques to cover cakes that meet saleable production standards.
  • The student will learn and apply different decorating techniques such as crimping, embossing, quilting, embroidery, and appliqué work, as well as use various molds in creating quick cake decorations, pearls, borders, drapes and bows, ribbons, ropes, and tassels.
  • The student will learn gumpaste decorating techniques including how to make and color gumpaste, how to dust gumpaste flowers for lifelike accents, how to airbrush, and how to create lifelike arrangements.
  • The student will learn about the botany of flowers and how to construct different types of botanically correct flowers.
  • The student will learn pastillage techniques and other sugar decorating techniques including pressed sugar, pulled sugar, ribboning, and blown sugar.
  • The student will learn chocolate decorating techniques used in cake decorating.
  • The student will learn piping techniques using both buttercream and royal icing, progressing from basic to advanced piping skills.


Student Learning Outcomes:

  • The student will cover cakes using rolled fondant, meeting saleable production standards.
  • The student will apply different decorating techniques such as crimping, embossing, quilting, embroidery, and appliqué work, as well as use various molds in creating quick cake decorations, pearls, borders, drapes and bows, ribbons, ropes, and tassels, to dummy cakes they create.
  • The student will make gumpaste decorations, create different colors of gumpaste, employ dusting techniques, airbrush, and create lifelike arrangements that meet saleable production standards.
  • The student will construct a variety of different types of botanically correct flowers.
  • The student will demonstrate proficiency in using pastillage and other decorating techniques such as pressed sugar, pulled sugar, ribboning, and blown sugar.
  • The student will prepare chocolate decorations that meet saleable production standards.
  • The student will apply piping techniques, using both buttercream and royal icing, that demonstrate a range of proficiencies from basic to advanced.


Course Outline:

  • The foundation of fondant, buttercream, royal icing, and modeling chocolate. 
  • The foundation of gumpaste decorations and piping skills. 


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.