UH, oh. If you mean those big, artsy-fartsy architectural cakes you see in cooking magazines and 100-year-old cake books from the Victorian English era, you are barking up the wrong tree.
Do not despair, however. What you seek can be achieved, but by experience and demonstarted skill, and NOT education. I do have a suggested course of action:
1) go to cooking school, and earn the B&P certificate
2) get work as a pastry cook, then pastry chef, then specialize in cakes
3) contact the owner/founder of Katrina Rozelle in the SF/Bay area; she blazed a trail similar to what you seek.
4) offer to her an apprenticeship, and LEARN.
5) be prepared to spend YEARS before you achieve your goal. |