Cake Pasteries and Desserts

Canterbury Business College
CRICOS Code – 01899K RTO Code - 6554
ASSESSMENT 2
Unit description:
Cluster PREP 3
Unit of Competency SITHCCC019 - Produce cakes, pastries and breads
Qualification Title SIT40516 - Certificate IV in Commercial Cookery
Assessment Tool Knowledge test
Student must fill this section:

Candidate Name: Alisha Nepali
Candidate ID: 6515
“I give my permission for my assessment material to be used in the auditing,
Privacy Release Clause: assessment validation & moderation Process”
Plagiarism and
“I acknowledge that entire assessment work is done by me”
Collusion:
Student signature: ______Alisha___________ Date: ___14/02/2021_______
Feedback to student:
Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature
Initial attempt ☐ ☐
2nd attempt/Re-assessment ☐ ☐
CBC-SITHCCC019-A2-V2021.1 Page 1 of 20
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“I acknowledge that I have understood all the above rules and guidelines for the assessment
Alisha Nepali Alisha 14/02/2021
Full Name Signature Date (dd/mm/yyyy)
Instructions to Learner
Assessment instructions
Overview
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Written work
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overall unit of competency. When undertaking any written assessment tasks, please ensure that you address
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 Read the instructions for each question very carefully.
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cards, workflow plans etc, the student must attach its own work formatted in double space, Arial 12
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Competency outcome
There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more training
and experience).
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded
“Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and will be
given another chance to resubmit your assessment task(s).
What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in
elements and performance criteria of this unit:
culinary terms and trade names for:

o ingredients commonly used to produce cakes, pastries and breads
o a variety of classical and contemporary cakes, pastries and breads
contents of stock date codes and rotation labels
food safety practices for handling and storing cakes, pastries and breads
classical and contemporary:
o cakes:
 basic aerated sponge
 cold set cake and mousse cake
 friands
 fruit cake
 Genoise sponge
 Madeira cake
 meringues
 muffins
 Swiss roll
o pastries:
 choux pastry
 croissant
 Danish pastry
 puff pastry
 short crust
 sweet pastry
 strudel
o sweet and savoury breads:
 baguette
 bath or fruit bun
 bread rolls
 hot cross buns
 unleavened breads
characteristics of a variety of classical and contemporary cakes, pastries and breads:
o appearance
o colour
o consistency
o moisture content
o shape
o taste
o texture
historical and cultural derivations of a variety of cakes, pastries and breads
basic aspects of yeast fermentation and dough development processes
nutritional value of classical and contemporary cakes, pastries and breads
indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
cookery methods for cakes, pastries, breads and fillings:
o adding fats and liquids to dry ingredients
o chilling ingredients and work surfaces
o cutting, shaping and moulding
o kneading and handling
o preparing and using fillings
o preparing and using pre-bake finishes and decorations
o resting
o rolling
o selecting and preparing appropriate cake tins and moulds
o stirring and aerating to achieve required consistency and texture
o using required amount of batter according to desired characteristics of finished products
o weighing or measuring and sifting dry ingredients
o whisking, folding, piping and spreading
main types, culinary characteristics and uses of fillings for cakes, pastries or breads:
o savoury:
 bacon
 cheese
 fish
 ham
 meat
 poultry
 vegetable
o sweet:
 chocolate
 cream
 custard
 fresh or crystallised fruit and fruit purées
 meringue
 whole or crushed nuts.
main types, culinary characteristics and uses of decorations for cakes, pastries or breads:
o chocolate
o coloured and flavoured sugar
o fresh, preserved or crystallised fruits
o fruit purées
o glazes
o icings
o jellies
o sprinkled icing sugar
o whole or crushed nuts
appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings
appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their
preparation to:
o ensure food safety
o optimise shelf life
mise en place requirements for producing cakes, pastries and breads and fillings
safe operational practices using essential functions and features of equipment used to produce cakes, pastries
and breads.
Your Tasks:
You are required to complete all questions and tasks for this assignment.
1. Explain the historical and cultural derivations of a variety of cakes, pastries and bread.
Variety of cakes, pastries, bread Historical and cultural derivations
Sponge cake They are common in Europe, first invented by the Italian pastry chef
Govan Battista cabana
Friands A friand is a small almond cake, popular in Australia and New Zealand,
closely related to the French financier.
Meringues Meringue, mixture of stiffly beaten egg whites and sugar that is used in
confections and desserts. The invention of meringue in 1720 is
attributed to a Swiss pastry cook named Gasparini.
Muffins The word is first found in print in 1703, spelled moofin; it is of

uncertain origin-but possibly derived from the Low German Muffin, the
plural of Muffle meaning a small cake, or possibly with some
connection to the Old French muffled meaning soft, as said of bread.
Croissant People often think of France when they hear mention of the croissant,
but Austria is the true country of birth for this famous pastry.
Danish pastry The origin of the Danish pastry is often ascribed to a strike
amongst bakery workers in Denmark in 1850. The strike
caused bakery owners to hire workers from abroad, among them
several Austrian bakers, who brought along new baking traditions
and pastry recipes.
Strudel Strudel is part of cuisine but also common in the other Central
European cuisines.
Baguette It is first recorded as a kind of bread in 1920. Outside France, the

baguette is often considered a symbol of French culture
It is commonly made from basic lean dough
Hot cross buns Hot Cross Bun originates from St Albans, in England,
Hot Cross Buns are eaten every Good Friday in Christian communities.
Bread rolls According to history, the earliest bread was made in or around 8000 BC
in the Middle East, specifically Egypt.
Bread is one of the earliest heat prepared food, maybe because it is
one of the simplest.
Unleavened bread Unleavened bread is any of a wide variety of breads which are not
prepared with raising agents such as yeast. Unleavened breads are
generally flat breads; however, not all flat breads are unleavened.
Unleavened breads, such as the tortilla and roti, are staple
foods in Central America and South Asia, respectively.
2. Which piece of equipment would you use to ice a cake?

 Ladle
 Fluted wheel
 Cooks knife
 Palette knife
3. List five (5) signs that ingredients for cakes, pastries, desserts, and bread are fresh and of high
quality?
 Quality of gluten forming proteins

 Structure of yeasted doughs
 Loaf volume and texture
 size of baked products
 Taste of the product
4. List some of the culinary and trade names for ingredients commonly used to produce cakes,
pastries, breads, and desserts and explain these.
Baking Powder
Made from Cream of tartar and starch, baking powder is a leavening agent, which causes your batter to rise.
It has a built-in acidic ingredient, so you do not need to add anything else (unlike with baking soda). Too
much baking powder results in a bitter tasting product, while too little results in a tough cake with little
volume.
Baking Soda
Baking soda is pure sodium bicarbonate and needs to be paired with an acidic ingredient like honey,
chocolate, or yogurt. Like baking powder, it is a leavening agent. Use too much, and you will have a soapy,
coarse cake.
Butter
As a solid fat, butter is better suited for baking than any other fat product. Butter adds flavour, with a
melting point just below body temperature, which is why some cookies and baked goods tend to “melt in
your mouth.” It also helps in leavening and adds moisture.
Corn-starch
This ingredient has multiple purposes depending on the type of dish it is being used in. Corn-starch is
usually either a thickener or a binder but can also be an anti-caking agent. It is great to use in gluten-free
cooking instead of flour to thicken sauces, custards, or cake fillings.
5. Discuss the major faults relating to short pastry. Suggest the measures to resolve the issues.
1. Pastry can get hard and has a tough texture
2. Pastry gets blistered
3. Pastry is fragile and crumbly
4. Shrunk during cooking
Suggestions are as follows:

1. Maintaining the temperature of the oven and avoiding the over kneading.
2. Making sure the fat is evenly mixed into flour and not adding water more than required.
3. Too much fat, over mixing of fat and insufficient water level should be avoided strictly.
4. Should not over work on the pastry while kneading and rolling.
6. Describe the production steps of choux pastry. Provide some menu examples. Mention some
potentials faults while cooking choux pastry.
1. Bring the water, milk, butter, and any salt or sugar (for sweet or savory) to a boil.
2. Dump in the flour all at once and stir to form a dough.
3. Cook, stirring, until a thin film forms on the pan.
4. Remove the pan from the heat and stir in the eggs, one at a time.
5. Pipe onto greased or parchment-lined sheets and bake.
Menu examples:
This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St.
Honoré cake, Parisian gnocchi, dumplings and gougères. Choux pastry is usually baked but for beignets it is
fried.
Faults:
1. Profiteroles or eclairs can collapse. They might look flat or look deflated.
2. Choux pastry can get too soft and soggy. Usually, profiteroles or eclair shells should have a crisp
shell.
3. Profiteroles or eclair shells can have a lot of cracks on top.
4. Choux pastry shell can get too dry, doughy, or crumbly.
7. Discuss the production methods of puff pastry. Provide some potential major faults relating to making
puff pastry with solutions. Provide at least 5 menu examples of using puff pastry.
Methods of puff pastry:
1. Ingredient scaling/metering
2. Mixing for 4-5 minutes until all ingredients are well incorporated. Full development of gluten occurs
during the lamination process.
3. Resting of the dough for about 1 hour.
4. Sheeting the dough to the desired thickness.
5. Laminating into 5-6 single folds, two folds at a time followed by 30 minutes of rest between each
folding set.
6. Once the desired number of layers has been achieved, the dough is then sheeted down to around
0.6-0.8 inches to be baked or packaged.
Potential faults with relative solutions:

Crust burned in spots:
The crust may get burned if it is not rollout even that is why the crust should be rolled evenly.
Crust losing its shape:

While going into the oven the crust should be cold enough and the oven should be hot enough to avoid
the crust losing its shape.
Pastry is crumbly and hard to roll

Measurement the ingredients is particularly important for the perfect crust as unbalanced ingredients can
make crust hard to roll and crumbly.
Menu examples:
1. Spinach and feta tarte soleil
2. Apricot tart
3. Crispy cheese twist
4. Apple pandowdy
5. Spinach puffs
8. What is sponge? Discuss three production methods of sponge. Provide menu examples from each
of the groups?
Sponge is a light cake made with egg whites, flour, and sugar, sometimes leavened with baking
powder.
Production Methods of sponge:
Biscuit (Pronounced ‘bees – kee’ = French)
This type of sponge cake contains both the egg white and yolks in the recipe.
Example: swiss rolls.
Genoise
This type of sponge cake is made with whole eggs (no separation); this technique is a bit more involved as
opposed to the Biscuit.
They are also used as layer cakes (e.g., in making a cake called Frasier)
Angel Food Cake
This type of sponge cake is made with egg whites alone, no egg yolks.
Chiffon Cake
This is a cross between a sponge cake and an oil cake. We refer to it as a sponge cake that ‘cheats’ ^_^
Examples are as follow
Chocolate chiffon cake
9. List 3 production methods for meringues and provide an example for the use of each type:
Preparation Method Application for use
1. French meringue 1. French meringue is customarily spooned or piped into

different forms, including dessert shells (such as
vacherins) and cake layers (as in a dacquoise), and baked,
later to be topped with fruit, mousse, or whipped cream.
2. lemon meringue pie, pavlova, and Eton mess.

2.italian meringue
3. Use it in your favourite’s recipes for meringue cookies,

3.swiss meringue Swiss buttercream, pavlova, and any meringue-topped
pie.
10. Illustrate the production methods of fruit cakes. Provide some menu examples.
Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices,
and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes
are most often consumed on their own, as opposed to with condiments (such as butter or cream).
Some examples are as follows:
Autumn cake
chocolate walnut strawberry cake
Vanilla fruit cake
11. What are the two rules for mousse like preparations? What is the consequence if you do not follow
the rules?
 The binder: egg whites and/or gelatine

 The lightening agent (aerator)—the component that gives mousse its light, airy texture
If you do not follow the rule your mousse temperature will be incorrect. Mousse will not set properly, and
the cream will go incredibly soft.
12. Choose a recipe for a bread (yeast) dough of your choice and list the steps for the production in
order. Provide the key criteria for evaluating the external and internal quality characteristics and
explain what the desired eating characteristics should be in general:
Recipe
 450g (3 cups) plain bread flour (see note)

 1 tablespoon (12g/2 sachets) dried yeast
 2 teaspoons caster sugar
 1/2 teaspoon salt
 250ml (1 cup) warm milk
 2 tablespoons melted butter
Production Steps
Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and
butter.
Step 2
Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough
together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough
is smooth and elastic.
Step 3
Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea
towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has
almost doubled in size.
Step 4
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2
minutes or until the dough is elastic and has returned to its original size. Continue following your
recipe (see related recipes).
TAS T E. C O M . A U 0:5
Internal Characteristics External Characteristics Eating Characteristics

For best results, use a plain The outer part of bread must be The bread must be cooked while
bread flour (also known as crunchy and cooked in golden eating
bakers’ flour). This has a high brown colour.
The bread must give the kick of all
protein content, which helps to
the ingredients like salt and yeast.
create the elasticity the dough
needs to rise.
The temperature of dough must

be maintaining properly.
13. Provide a recipe for unleavened bread and list the production steps.
Recipe Production steps
 Step 1: Preheat oven to 425 degrees F (220

 1 cup all-purpose flour
degrees C). Line a baking sheet with
parchment paper.
 ⅓ cup vegetable oil
 ⅛ teaspoon salt
 Step 2: Mix flour, oil, and salt together in a
 ⅓ cup water bowl; add water and mix using a pastry

cutter until dough is soft. Form dough into
6 balls and press into disks onto the
prepared baking sheet using your hands.
 Step 3: Bake in the preheated oven until

bread is cooked, 8 to 10 minutes.
14. Provide an overview for the storage requirements of pastries, cakes and yeast goods including the
appropriate provisions to meet food safety requirements and explain how these storage areas must
be checked and maintained.
It is best to have a separate refrigerated storage area for all pastry products. This is not only important to
prevent contamination from other foodstuffs, but also because the cream in many items absorbs strong smells
easily.
When storing pastries and pastry products you should follow some general rules: Perishable items such as
dairy products must be refrigerated between 0°C and 5°C
•Be aware of the danger zone and apply relevant temperature controls, e.g., cook any meat products such as
pies above an internal temperature of 65°C
•Soft and ripe fruit should be refrigerated
•Opened cans, jars and buckets must be well-sealed and are best stored in the cool room
•Semi-perishable items like couverture and marzipan must be checked for use by date and rotated when new
stock comes in – use FIFO procedures
•Dry ingredients should be stored away from heat and moisture.
Proper storage practices help to create a superior product every time! When storing pastry products consider
the various parts as shown in the table at the bottom of the tile. The shelf life of a finished pastry product is
always determined by the item that deteriorates fastest. In a cream cake it would be the cream; in profiteroles
it would be the custard; in a fruit tart it would be the fruit. Bases can be prepared well in advance and even
frozen. This in turn requires planning to ensure that the bases are thawed and ready for the addition of fillings
and toppings. Proper storage practices also extend to the equipment used. The cool room or fridge must have
a steady temperature between 0°C and 5°C.Labelling is an especially important step as it will ensure that FIFO
principles are followed, and it also helps to monitor the lifespan of your products. Using labels is an ideal way
to be organised and to remember what was done and when.
15.
a. You arrive at work to start your shift. List 5 methods you could use to identify the mise en place and
preparation requirements for your shift:
b. You are assigned to make 3 different kind of cakes for 2 separate bookings with 20 and 30 guests,
respectively. Following the templates below prepare the SRC (Standard recipe card), production
requirements, cooking methods, presentation, and garnish. You must mention about the menu
adjustment for the gusts who are coeliac, vegan in a separate footnote.
(NB- You do not need to prepare separate SRC for the coeliac and vegan guests. Only footnote relating
to adjustment is enough.)
Methods to identify mise en place and preparation requirements

1. Assembling and preparing ingredients for menu items
2. Cleaning, peeling, and slicing fruit and vegetables to be used as accompaniments
3.Preparing simple food items such as salads, garnishes, coatings, and batters
4. Selection and handling (thawing, reconstituting, regenerating, re-thermalising) of portion-controlled products
5. Display of goods in appropriate, temperature-controlled storage facilities (if relevant-or storage of prepared
products (ready for cooking and service) in temperature-controlled Facilities
Standard Recipe Card
P
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Name of dish: :
F P
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Reference source: ra size:
Commodities
Spe Weig
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Item on nit
Dish 1: Hazelnut coffee cake

 2 cups (200g) hazelnut meal
 1 cup (150g) self-rising flour
 1/2 tsp baking powder
 3 eggs, at room temperature
 1 1/2 cups (330g) caster sugar
 3/4 cup (185ml) light olive oil
 1 cup (250ml) brewed Melitta Blue Mountain Style coffee
 200g unsalted butter, softened
 2 1/4 cups (360g) icing sugar mixture
 2 tbs brewed Melitta Blue Mountain Style coffee, extra
 200g dark chocolate, coarsely chopped
 60g unsalted butter, extra
 1 tbs golden syrup
Method:
Preparation:
 Step 1
Preheat oven to 170°C. Grease a 20cm square pan. Line with baking paper. Combine the hazelnut meal,
flour and baking powder in a medium bowl.
 Step 2
Use an electric mixer to whisk eggs and 1 cup (220g) sugar in a large bowl for 10 mins or until light and
fluffy and tripled in volume. Gradually add oil, beating on low speed to combine. Fold in hazelnut mixture.
Stir in ¼ cup (60ml) of the coffee until combined. Pour into prepared pan. Bake for 50 mins or until a skewer
inserted in centre comes out clean. Cool in the pan for 5 mins before transferring to a wire rack to cool.
 Step 3
Place remaining sugar and remaining coffee in a saucepan over medium heat. Stir for 3 mins or until sugar
dissolves. Increase heat to high. Boil for 5 mins or until the coffee syrup thickens.
Cooking:
 Step 4
Use an electric mixer to beat butter in a large bowl until very pale. Gradually add icing sugar, beating well
after each addition. Beat in the extra coffee.
 Step 5
Place the chocolate, extra butter, and golden syrup in a saucepan over low heat. Cook, stirring, until
chocolate melts and mixture is smooth. Set aside to cool.
Plating:
Cut cake horizontally into 3 layers. Place 1 cake layer on a serving plate. Brush with coffee syrup. Top with
half the icing. Continue layering with remaining cake layers, syrup and icing. Spread with chocolate mixture.
Cut into pieces.
Dish 2:Kingston cake

 200g pkt Arnott’s Kingston biscuits, plus extra, to decorate
 125g butter, chopped, at room temperature
 155g (3/4 cup) caster sugar
 2 eggs
 1 teaspoon vanilla extract
 35g (1 1/3 cup) desiccated coconut
 225g (1 1/2 cups) self-rising flour, sifted
 75g (1/2 cup) plain flour, sifted
 400ml can coconut milk
WHIPPED CHOCOLATE GANACHE

 200g dark chocolate, chopped
 25g butter
 125ml (1/2 cup) thickened cream
COCONUT CARAMEL SAUCE

 215g (1 cup) caster sugar
 160ml (2/3 cup) coconut cream
 60ml (1/4 cup) golden syrup
Method:
Step 1
Preheat oven to 170C/150C fan forced. Grease the base of two 20cm round cake pans.
Line bases with baking paper.
Arrange the biscuits over base of 1 prepared pan in a single layer.
Step 2
Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the
eggs, 1 at a time, beating well
after each addition. Beat in vanilla. Stir in desiccated coconut. Combine self-raising and
plain flours in a bowl. Fold half the
flour mixture and milk into the butter mixture in alternating batches until just combined.
Divide the cake mixture between prepared pans. Bake for 45 minutes or until a skewer
inserted in the centres comes out
clean (cakes will still be quite pale). Set aside for 10 minutes before transferring to a wire
rack to cool completely.
Step 3
Meanwhile, to make the ganache, place all the ingredients in a small saucepan. Stir over
low heat until melted and
combined. Transfer to a bowl. Place in the fridge, stirring often, for 45 minutes or until
thickened and chilled.
Use electric beaters to beat until pale and creamy.
Step 4
To make sauce, place sugar and 60ml (1 ⁄4 cup) water in a small saucepan. Stir over low
heat until dissolved. Bring to boil.
Cook, without stirring, until golden. Remove from heat.
Gradually stir in coconut cream and golden syrup (be careful as it may spit). Return pan
to medium heat and stir to
dissolve any lumps. Set aside to cool slightly then transfer to a heatproof jug to cool
completely.
Step 5
Place the plain cake on a serving plate. Top with ganache and remaining cake, biscuit-
side up.
Decorate with extra biscuits and sauce.
Dish 3: Pink velvet watercolour cake
 675g (4 1/2 cups) Lighthouse Biscuit, Pastry & Cake Plain Flour
 1 1/2 teaspoons bicarbonate of soda
 180g butter, at room temperature, chopped
 645g (3 cups) caster sugar
 375ml (1 1/2 cups) vegetable oil
 6 eggs, at room temperature, separated
 1 1/2 tablespoon vanilla extract
 1 1/2 teaspoon white vinegar
 2 teaspoons rose pink liquid food colouring
 375ml (1 1/2 cups) buttermilk, at room temperature
 250g pkt cream cheese, at room temperature
 1 quantity Swiss meringue buttercream
 Queen Hot Pink Food Colour Gel, to tint
 50g dark chocolate melts
 25ml thickened cream
 Fresh flowers, wired, taped, to decorate
Method:
Preparation:
Step 1
Preheat oven to 180C/160C fan forced. Line base and side of three 15cm round cake pans with baking
paper. Sift flour and bicarb into a bowl.
Step 2
Use a stand mixer with paddle attachment to beat butter and sugar for 2 minutes or until well combined. Add
oil. Beat until combined and smooth. Add half the egg yolks and beat until just combined. Repeat with
remaining yolks. Beat in vanilla and vinegar until well combined. Beat in rose pink food colouring. Gradually
add flour mixture, alternating with buttermilk. Mix until just combined.
Step 3
Use electric beaters or a stand mixer with the whisk attachment to whisk egg whites in a bowl until soft
peaks form. Use a large metal spoon to fold egg whites into cake mixture until just combined. Divide among
prepared pans. Smooth surface.
Cooking:
Step 4
Bake for 1 hour 15 minutes or until a skewer inserted into the centre of cake comes out clean. Set aside in
pans for 10 minutes to cool slightly before turning each cake onto a sheet of plastic wrap. Remove paper
from side, leaving paper on base intact. Wrap each warm cake in plastic wrap. (This helps keep cake moist.)
Place cakes in the fridge overnight to chill.
Step 5
Use a serrated bread knife to trim and level the top of each cake. Cut each in half horizontally to make 6
even layers.
Step 6
Use electric beaters to beat cream cheese in a bowl until smooth and creamy. Add 1 ⁄2 cup buttercream.
Beat until well combined. Beat in another 1 cup buttercream until well combined. Set aside.
Step 7
Place remaining buttercream in a bowl. Add a little hot pink food colour gel to tint buttercream pale pink.
Spoon into a large piping bag. Cut a 1cm-wide opening.
Step 8
Pipe 1 tbs pink buttercream onto centre of a cake board. Place 1 cake layer cut side up, on buttercream and
press down gently to secure. Spread top with 1 ⁄2 cup cream cheese mixture to cover. Repeat layering
cakes and cream cheese mixture, finishing with final cake, cut side down.
Step 9
If you have a cake turntable, transfer cake board to turntable. (This will help create a more even finish.) Pipe
some pink buttercream on top of cake and spread to cover, ensuring its level. Starting from bottom of cake,
pipe a ring of pink buttercream around cake and continue piping rings to cover side all the way up
(resembling a bee hive). Run a cake scraper around side, blending rings to create a smooth finish. Use an
offset palette knife to scrape excess buttercream off scraper into a bowl and reserve. Repeat scraping the
buttercream 2-3 more times or until smooth. Use palette knife to gently push buttercream from the top edge
of cake into the centre of cake to neaten edge. Place the cake in the fridge for 1 hour or until very firm.
Plating:
Step 10
To create the watercolour effect, add more hot pink food colour gel to the bowl of excess buttercream.
Starting from bottom of the cold cake and using the palette knife, spread hot pink buttercream up side, using
less pressure as you reach the middle. Run the cake scraper around side to blend. Repeat 1-2 more times
or until desired look is achieved. Place the cake in the fridge for 2 hours or until very cold.
Step 11
Place the chocolate melts and cream in a small microwave-safe bowl. Microwave on High for 20 seconds.
Stir to combine. Microwave again on High for 10 seconds then stir. Repeat, if necessary, until smooth.
Remove the cake from fridge. (Its important cake is cold to set the chocolate drip.) Use a teaspoon to gently
pour drips of chocolate mixture from top edge of cake. Alternatively, use a disposable piping bag with a
5mm- wide opening for precision. Place in the fridge for 1 hour or until chocolate has completely set.
Decorate with flowers.

Cake Pasteries and Desserts

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Canterbury Business College

CRICOS Code – 01899K RTO Code - 6554

Student must fill this section:

Student signature: ______Alisha___________ Date: ___14/02/2021_______

Assessment Completion Status

Full Name Signature Date (dd/mm/yyyy)

What will be assessed

culinary terms and trade names for:

Variety of cakes, pastries, bread Historical and cultural derivations

Muffins The word is first found in print in 1703, spelled moofin; it is of

Baguette It is first recorded as a kind of bread in 1920. Outside France, the

2. Which piece of equipment would you use to ice a cake?

 Quality of gluten forming proteins

1. Pastry can get hard and has a tough texture

Suggestions are as follows:

Methods of puff pastry:

Potential faults with relative solutions:

Crust losing its shape:

Pastry is crumbly and hard to roll

Production Methods of sponge:

Biscuit (Pronounced ‘bees – kee’ = French)

Example: swiss rolls.

Angel Food Cake

Examples are as follow

Chocolate chiffon cake

1. French meringue 1. French meringue is customarily spooned or piped into

2. lemon meringue pie, pavlova, and Eton mess.

3. Use it in your favourite’s recipes for meringue cookies,

Some examples are as follows:

 The binder: egg whites and/or gelatine

 450g (3 cups) plain bread flour (see note)

Internal Characteristics External Characteristics Eating Characteristics

The temperature of dough must

Recipe Production steps

 Step 1: Preheat oven to 425 degrees F (220

 ⅓ cup water bowl; add water and mix using a pastry

 Step 3: Bake in the preheated oven until

Methods to identify mise en place and preparation requirements

2. Cleaning, peeling, and slicing fruit and vegetables to be used as accompaniments

4. Selection and handling (thawing, reconstituting, regenerating, re-thermalising) of portion-controlled products

Standard Recipe Card

Dish 1: Hazelnut coffee cake

after each addition. Beat in the extra coffee.

Dish 2:Kingston cake

WHIPPED CHOCOLATE GANACHE

COCONUT CARAMEL SAUCE

Dish 3: Pink velvet watercolour cake

paper. Sift flour and bicarb into a bowl.

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Student signature: Alisha___ Date: _14/02/2021_______