Commercial Cooking 10, 20, 30
COOK32A
Module 32A: Icing and Cake Decorating A (Optional)
Outcome
Prepare simple icings for cakes or cookies.
Indicators
| (a) | Explain the function of icings (e.g., adds flavour, creates eye appeal and provides a protective coating to seal in moisture). |
| (b) | Identify basic varieties of icings including fondant, buttercream, foam-type, fudge-type icing, flat-type icing, royal and whipped cream. |
| (c) | Discuss ingredients, kitchen tools and techniques required to prepare icings. |
| (d) | Practise the correct procedures (e.g., cooling, trimming, brushing crumbs and filling) for icing cupcakes, cookies and sheet cakes. |
| (e) | Use the three main icing methods for cupcakes (i.e., dip, spread and piping). |
| (f) | Discuss, with peers, qualities that determine the visual appeal of a cake (e.g., colour combination, texture and type of icing). |
| (g) | Decorate cupcakes, sheet cakes or cookies with a simple buttercream, royal icing or whipped cream. |
| (h) | Demonstrate safe and proper use of bakeshop tools and equipment. |
| (i) | Demonstrate food safety standards when preparing, serving and storing icings. |
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