Cake making skills
Aims of the course
Understand the skills and knowledge of cake making
Describe:
- Different cake making methods and their application
- Different aeration techniques used in cake baking and their application
- How choice of ingredients and their preparation can affect the final product
- How cakes can be made using alternative ingredients
- How inclusions can be used to enhance cake flavour and texture
- The meaning of key terms found in recipes
Be able to produce cakes using a variety of methods and ingredients
- Produce cakes using different methods
- Prepare equipment required for baking
- Assess that the mixture is at the correct consistency at each stage of the cake making process
- Establish if cakes are cooked sufficiently
Be able to use different techniques for presenting completed cakes
- Prepare fillings for cakes
- Assess that the fillings produced in 3.1 are of the correct consistency
- Add fillings to prepared cakes
- Present cakes using different techniques including: piping, covering poured or rolled, frosting and drizzling
Understand how improvements could be made to the cake making process
- Evaluate cakes produced
- Describe how the process, taste and presentation of the cakes could be improved or enhanced
Assessment
Ongoing assessment with evidence of achieving the aims of the course.
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