Foam Cakes, Cheesecakes, and Icings

Agenda | Cancellation Policy | Enrollment and Location Information

Foam cakes, Cheesecakes and Icings teaches students function of ingredients, process controls, formulation, quality control points, shelf-life, European-style cakes and pastry, freezing, and much more.

Who should attend

  • Production Supervisors
  • Production Managers
  • R&D Managers
  • QA/QC Managers
  • Technical Service Technicians

Learning objectives

  • Learn how to calculate formulas in true and bakers percent.
  • Learn about ingredient functionality and process- ing applications for Angel Food, chiffon, sponge cakes and cheesecakes.
  • Learn about ingredient functionality for Butter- crème Icings.
  • Critique cakes made in lab and identify differences.
  • Apply different ingredients to create faults to be evaluated.
  • Learn what happens during the baking process.

Assessment methods

Instructor observation through labs and activities.

Click here for Detailed Agenda

Topics and time are subject to change

Looking for the "why" of baking cakes?

New to baking and not sure what
baking cakes is all about?

Do you want to enhance your cake troubleshooting skills?

Join us at AIB International for one or both of our cake-baking seminars, which will teach, inspire, and motivate you to dive deeper into the science of baking.

Using a proven teaching method perfected over more than 85 years, we balance the perfect mix of instructor-led classes and hands-on labs while focusing on the essential skills needed for up-and-coming baking professionals.


"I really enjoyed the lab sessions. It’s interesting to actually see the differences in the finished products when altering the ingredients."

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Enrollment and Tuition Information

  • Phone: 800-633-5137
  • Online: Add to Cart below

If you would like to pay by check, please call Customer Service at 1-800-633-5137 (and select Option 1) for an accurate amount that will include applicable taxes.


Foam Cakes, Cheesecakes, and Icings
Manhattan, KS, US

Jul 20- 24, 2015$1,800.00