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Cake Decoration

Baking · Level 4  ·  4 Chapters

Compiled by: Elizabeth Ngugi

Can I download Cake Decoration notes as a PDF?

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What Cake Decoration covers

Work through fondant, royal icing and ganache, then packaging, in Cake Decoration for Baking Level 4. Fondant icing covers hygiene, equipment, ingredients, preparation and application on cakes. Royal icing adds preparing cake boards, storage and use on cakes. Ganache covers its equipment, ingredients, types, preparation, storage and use on cakes. The last outcome, packaging decorated cakes, deals with packaging materials, the packaging process and why effective packaging and presentation matter. With fondant and royal icing the learner decorates to the customer's specific requirements, as an order is filled.

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Careers after Cake Decoration

Cake Decoration prepares you to finish cakes to a customer's order, and to start a decoration service.

  • Custom cake studios in Naivasha - you prepare fondant, royal icing or ganache and decorate cakes to the customer's specific requirements.
  • Bakery finishing sections in Meru - you ice cakes with fondant or royal icing on prepared cake boards and keep the icing stored correctly until needed.
  • Hotel and restaurant pastry kitchens in Embu - you use ganache on cakes and present them attractively for dessert service.
  • Delivery and sales counters in Kitale - you assemble packaging materials and package decorated cakes so they travel safely to the buyer.
  • Home-based decoration businesses in Malindi - you take orders for decorated cakes, prepare the icing, decorate and package each cake, and earn from each order.

Whichever setting you work in, the unit prepares you to finish the cake, protect it and present it well.

Chapters

1
Prepare fondant icing
9 topics
Open chapter →
2
Prepare royal icing
11 topics
Open chapter →
3
Prepare ganache icing
11 topics
Open chapter →
4
Package decorated cakes
3 topics
Open chapter →
What Cake Decoration covers: 25 main topics in 4 chapters

1. Prepare fondant icing

  1. 1.1 Definition of Terms
  2. 1.2 Hygiene Practices
  3. 1.3 Fondant Icing Equipment
  4. 1.4 Identification of Ingredients for Fondant Icing
  5. 1.5 Preparation of Fondant Icing
  6. 1.6 Application of Fondant Icing on Cakes

2. Prepare royal icing

  1. 2.1 Definition of Terms
  2. 2.2 Hygiene Practices
  3. 2.3 Royal Icing Equipment
  4. 2.4 Identification of Ingredients for Royal Icing
  5. 2.5 Preparing Cake Boards
  6. 2.6 Preparation of Royal Icing
  7. 2.7 Storage of Royal Icing
  8. 2.8 Using Royal Icing on Cakes

3. Prepare ganache icing

  1. 3.1 Definition of Terms
  2. 3.2 Hygiene Practices
  3. 3.3 Ganache Icing Preparation Equipment
  4. 3.4 Identification of Ingredients for Ganache Icing
  5. 3.5 Types of Ganache
  6. 3.6 Preparation of Ganache
  7. 3.7 Storage of Ganache
  8. 3.8 Using Ganache on Cakes

4. Package decorated cakes

  1. 4.1 Packaging Materials for Iced and Decorated Cakes
  2. 4.2 Packaging Process of Iced and Decorated Cakes
  3. 4.3 Importance of Effective Packaging and Presentation for Iced and Decorated Cakes

Practise this unit

The practical 42 The assessment itself: tools, materials and the marks Step-by-step guide 42 PPE, each step, what good looks like, common mistakes

Revise this unit

Exam-style questions 56 Written to CDACC standard, with answers Test yourself 157 Multiple-choice, one at a time Practise questions 125 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 39 What the assessor asks, and how to answer out loud Worked calculations 21 Step-by-step maths with the common mistakes Quick cards 786 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 4 On site, what would you do? Workplace scenarios 60 Real site situations — what would you do? Turn this into income 36 Where this skill earns — what to charge, how to find clients

Other units in Module II