Lesson 1: Cake and Frosting
Duration of Days: 10
Lesson Objective
Students will be able to prepare foam style and creamed fat style batters to produce a cake. Students will prepare various icing to practice frosting and piping techniques.
What is the best mixing technique and equipment to produce a desired crumb? What is the best icing to pair with a specific cake given a desired flavor pairing? How will the temperature of ingredients and of the final product affect the final cake and frosting result?
Shortened and Unshortened cake, Creaming Method, Egg foam Mixing technique, Two-Stage Mixing method, Ribbon Stage, genoise cake, chiffon cake, crumb coat, Piping Bag, Piping Tip, Buttercream, icing, ganache, and enrobing.
8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
8.5.11 Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.
8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.
Students will work collaboratively to plan their cake and frosting recipes and shopping listing for cupcake competition.
Students will create rough drawing of their plated cupcake
Students can explain the ingredient’s function in cake batters and frosting.
Students can explain and execute the mixing methods and panning techniques for creamed fat and egg foam cakes.
Students will frost and decorate a convenience product style cake.
Students will prepare various cake types.
Students will prepare the cake and frosting of their choice.
Students will analyze, critique, and evaluate the products prepared in the cake and frosting unit.
Many cultures have a specific cake. Buttercreams vary in different countries.
Frosting a cake is easy.
Students will be given modified or simple recipes to practice their skills. Students could be given convenience products to produce in lieu of preparing a product from scratch.
Exit Tickets. Hands on Lab Assessments. Practical Assessment of Frosting a One Layer Cake. Group Assessment of Cupcake Competition. Written Summative Assessment. Cake Evaluation
Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.
McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.