Commercial Cooking 10, 20, 30
COOK32C
Module 32C: Icing and Cake Decorating C (Optional)
Outcome
Create specialty icings to decorate European-style cakes.
Indicators
| (a) | Differentiate between simple buttercream, meringue buttercreams (e.g., Italian and Swiss) and French buttercream icings. |
| (b) | Create a specialty buttercream icing to ice cakes or cupcakes. |
| (c) | Practise the technique of using a turntable and palette knife to spread buttercream. |
| (d) | Differentiate between a common layer cake and a European-style cake (e.g., gateau and torte). |
| (e) | Apply the steps required to assemble and decorate a European-style cake. |
| (f) | Identify advanced cake decorations using several mediums such as pour fondant, rolled fondant, mirror-glaze, marzipan, gum paste, molding chocolate and melted chocolate. |
| (g) | Create cake decorations appropriate to European-style cakes. |
| (h) | Assess the process and product, identifying strengths and areas for improvement. |
| (i) | Practise safe and proper use of bakeshop tools and equipment. |
| (j) | Practise food safety standards when preparing, serving and storing icings. |
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