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Stage 3 Learning Plan

Lesson: Cake Decorating Practice Preparation: Lab/ Practice (Demo & Self Directed Cake Decorating Practice on Foam Boards/Individual complete recipe and demonstrate knowledge) FOD 2040 5.1- 5.2.3,5.2.7, 6-6.5 Lesson Essential Question(s): What is butter cream icing and how is it prepared? How to decorate a cake with piping bags and a variety of tips? Course: FOD 2040 Cake & Pastry Students expand their knowledge and skills in the production of a variety of cake and pastry products.

Lesson Knowledge:
Students will know:

Lesson Skill(s):
Students will be able to:

4.2 discuss various fillings and icings (will learn butter cream icing in this lesson)

Bridge-in: Students share their favorite decorated cake from their childhood or what they wished they could have had. Objective of the lesson: Students will be able to practice making buttercream icing and be able to use four types of piping tips when decorating a cake. Pre-Assessment: Students work as one group to see if they can match a piping tip to the image of piped icing. Participatory Learning: Teacher Activities Get students in groups of two. Briefly describe the buttercream recipe. Describe steps of filling a piping bag.

5.1 use accepted recipe language 5.2.3 decorated cake 6.1 maintain a clean and safe work area 6.2.1 personal protective equipment (PPE); e.g., hair covering, aprons, gloves 7.3 demonstrate teamwork skills Total time: 60 min Resources Time 2

Piping tips Icing images

Learner Activities Students will listen to instructions and follow along with their recipe. Demo table Recipes (5)

Let the students know they will get a few minutes to pipe as much of their demo cake as possible. The student standing on the right will go first. After you see the students get the hang of it you will let them know that the students on the right will switch to a new piping bag. The students will peer teach the new piping bag technique and so on until every student has piped all four tips.

Pair up. Complete the buttercream recipe and colour the icing. Fill piping bag and student on the right begins the piping process. When teacher says switch, the student on the right transfers to next group. The new student in the group will learn from the student who is still there. Students will continue to switch as the teacher allows until all students have been to each group.

Ingredients for recipe Food colouring Piping bags Piping tips Plastic cake demos

30

Remind students to clean up lab. Find two volunteers to wash and dry dishes in the kitchen lab and one student to wipe down demo table in the fashion lab.

Two students will wash and dry all dishes used in the kitchen lab. One student will wipe down the demo table in the fashion lab. Other students will get there laptops out and start looking for images of a decorated cake they would like to complete.

Cleaning materials Laptops and internet access

10

Teacher Name: Amanda Theroux

Post-Assessment: 10 Teacher tells students to work individually or in group to find an image of a decorated cake they would like to try and make for their project. Give the website addresses to start the process ( see extensions) Teacher will talk with the students individually about what piping tips, icing, and equipment or preparation will be needed to complete the cake chosen. Students find an image of a decorated cake they will like to create for their decorated cake project the following day on the computer. They will work with the teacher and discuss what will be needed to complete the chosen cake. Laptops and internet access.

Summary/Closure: Talk about the next class and how we will be baking our convenience cake mix and prepare our buttercream icing for our decorated cake. Other resources & Facilities: Extensions: Cake decorating ideas and tips and tricks http://www.wilton.com Decorated cake inspiration www.pinterest.com

References: http://www.education.alberta.ca/media/2205552/fod.pdf

Teacher Name: Amanda Theroux

Buttercream Icing
Ingredients:

1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 2 tablespoons milk

Makes:
About 3 cups of icing.

Instructions:
Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Teacher Name: Amanda Theroux

Teacher Name: Amanda Theroux

Teacher Name: Amanda Theroux

Teacher Name: Amanda Theroux

Teacher Name: Amanda Theroux

Teacher Name: Amanda Theroux

Teacher Name: Amanda Theroux

Teacher Name: Amanda Theroux