Commercial Cooking 10, 20, 30
COOK32B
Module 32B: Icing and Cake Decorating B (Optional)
Outcome
Create fondant, foam and fudge icings to decorate layered cakes.
Indicators
| (a) | Differentiate between fondant, foam and fudge icings. |
| (b) | Prepare foam or fudge icing to ice an appropriate cake or cupcakes. |
| (c) | Compare a convenience fondant to a homemade fondant, considering cost, taste, time and quality. |
| (d) | Use a fondant to cover cakes and cupcakes. |
| (e) | Decorate cakes or cupcakes with piped icing using a pastry bag and a variety of pastry tips. |
| (f) | Identify and use the correct procedure for assembling, filling and icing a layer cake. |
| (g) | Create a paper cone to decorate a layer cake with royal icing and melted chocolate. |
| (h) | Demonstrate proper filling and decorating techniques using a piping bag for common decorations including shells, rosettes, scrolls, bead border, basket weave, rose, leaves and drop string. |
| (i) | Pipe script lettering on a cake using a pastry bag. |
| (j) | Assess the process and product, identifying strengths and areas for improvement. |
| (k) | Practise safe and proper use of bakeshop tools and equipment. |
| (l) | Practise food safety standards when preparing, serving and storing icings. |
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