How a wedding cake tastes is just as important as how it looks. Chef Donald Wressell, in his fourth year at The French Pastry School of Chicago, will teach Wedding Cake Construction and Tasting from Oct. 6 to 8, 7 a.m. to 3 p.m. The course will cover how to create a cake that tastes extraordinary and is well-constructed, even when you are under pressure to produce a high volume. In this three-day hands-on class, participants will focus on the baking, filling and building of wedding cakes. Chef Wressell will guide participants through flavor profiles and textures, along with a range of cakes and different filling combinations. Once you have all the components, it is time to build your cake ensuring the structure is safe and stable. Chef Wressell will share invaluable tips and tricks to producing high-volume quality cakes in the shortest time possible.

This course is accredited by the American Culinary Federation for 24 Continuing Education Hours (CEHs). For more information, visit

(photo courtesy of The French Pastry School)

And for more great opportunities to learn about wedding cakes--as well as many other topics, from pastry to savory preparations to management techniques--visit to learn more about the 2010 Foodservice Educators Network International (FENI) Educators Summit, Feb. 12 to 15, 2010, in Chicago!