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Cake Decorating

Cake Decorating:

 This year, I modeled my cake decorating unit after the SkillsUSA Competition Cake.

 In the Commercial Baking and Pastry Competition, the students receive two pre-baked cake rounds (I have the students bake their own and bring them in) and whipped topping and/or pre-made commercial icing.

 The requirements for the cake are two different borders, spray of "roses" (I have a mental block on buttercream roses so my students make ribbon roses), and Happy Birthday. This is not exactly SkillsUSA but it its close.
*In class we go over three types of icing (American Buttercream, Swiss Buttercream and Italian Buttercream) and whipped topping, but for my cake decorating project we by commercial grade from local restaurant suppliers. 

 This is a three day lab. In groups of two.

 Day 1: Demo

  • How to torte.
  • How to  cover a cake using a piping bag. *This allows you to skip dirty icing your cake and keeps your students from messing up their cake.
  • How to level the icing using the angle of the straight edge spatula. 
  • How to use hot water to smooth your cake for a final finish.
  • How to pipe shell boarder, reverse shell boarder, and an e-motion boarder.
  • How to pipe stars, ribbon roses directly on the cake, writing technique, and leaves. 
  • Then give students bags, tips, and parchment paper and allow them to practice all the piping techniques at their table.
  • Once a student shows some skill allow them to pip on the demo-cake for practice on a real cake. 
         

 Day 2 and Day 3: Half the Class Cake/ Half the Class Cake Boss
  • Students will completely decorate their cake with your direction and supervision. 
  • I give student creative license, but going off rubric is on them. Do not go crazy. Let them have fun. It is their first cake.!!!!!!!!!!






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