

PAT1204- Design
& Sugar Craft

CHEF ROIZZ

WEDDING
CAKE

ABRIANNA
MITRA
B1019000163


Assignment Mark Sheet
Course Code and Title: PAT1204 Design & Sugar Craft

Student Name and ID: (i) ABRIANNA MITRA A/P ANTHONY SANTHANAM

(B1019000163)
Presentation Title: WEDDING CAKE

Assessor/Lecturer: Mohd. Roizziddin Mohd. Razalli

Date: 25 / 11 / 2020

1 – very poor 2 – needs improvement 3 – satisfactory 4 – good 5 – very good This mark sheet
must be attached with the Assignment.

ASSESSMENT 1 2 3 4 5
INTRODUCTION
Assigned questions were answered
Introduction clarified the objectives and main theme/s
of the presentation
Points made were appropriate and relevant to the topic
Effective explanation of ideas
Conclusion
ORGANISATION
Clear organizing theme, with main ideas and overall
conclusion
Relationships between the topics were clearly
explained and made sense
Logical flow and sequencing of points in presentation
Effective layout of materials
Evidence of research and additional materials
CONTENT
Topic covered is clear and related to their own topic

History, Country of origin of selected ingredients used

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Overall planning and organization of assignment
Recipe research
Production method clearly explained
Process and technique of preparation clearly explained
Adequate information for selected ingredients clearly
provided
Conclusion / Recommendation
Clearly discuss about assignment topic
Creativity and Effort
PRESENTATION / STYLE
Use of appropriate format and diagram

TOTAL MARKS PERCENTAGE

Comment

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 Assignment Cover Sheet
This sheet must be attached to the front of all work submitted. Please write clearly and legibly and
ensure that you receive the tear-off receipt upon submission. Students are advised to keep a copy
of all assignments submitted.

Course Code and Title PAT1204 Design & Sugar Craft

Assignment Title WEDDING CAKE

Lecturer’s Name Mohammad Roizziddin Mohd Razalli

Due Date 25 / 11 / 2020

Group Members
Student Name Student ID Number Signature
ABRIANNA MITRA A/P ANTHONY SANTHANAM B1019000163

STUDENT DECLARATION:
We hereby declare that:
1. Materials in this assignment are our own work except where
there is clear acknowledgement or reference to the work of
others.
2. This work has not been submitted for assessment in any
other subject or programme within BERJAYA UC or
elsewhere
3. We have not copied the work of other students and we have not
allowed or enabled other students to copy from our work.
FOR OFFICE USE ONLY

Date
 received:……………………………….. Staff name:…………………………………………………….
Cut along dotted lines
4. We are aware of and understand BERJAYA UC plagiarism policy and the resultant
penalties.
ACKNOWLEDGEMENT SLIP – GROUP ASSIGNMENT
Student Name.....................................................................................................................
Student ID Number:……………………………………….
Course Code and Title: …………………………………………………………………
Lecturer’s Name: ………………………………………
Assignment Title: …………………………………………………………………………………………………………………………………….

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 Date Received: ……………………………………………. Staff
Name……………………………………………………………………………..
IMPORTANT: It is your responsibility to keep this acknowledgement as proof of your submission

Table of Contents
Assignment Mark Sheet...............................................................................................................................1
Assignment Cover Sheet..............................................................................................................................3
ACKNOWLEDGEMENT SLIP – GROUP ASSIGNMENT................................................................................3
Introduction.................................................................................................................................................5
Cake base....................................................................................................................................................6
Recipe......................................................................................................................................................6
Method....................................................................................................................................................7
Frosting........................................................................................................................................................8
Fondant...................................................................................................................................................8
Buttercream.............................................................................................................................................9
Cake planning sketch.................................................................................................................................10
Cake decoration and presentation ideas...................................................................................................11
Conclusion.................................................................................................................................................12
Reference..................................................................................................................................................13

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Introduction

Cakes have become fashionable sweet food around the world. Not just for person dishes like
cakes or bread for breakfast, however it may be eaten wherever and whenever people want.
We see the evolution of pastries from the starch, the plain or original pastry goods, and
currently established in various shapes, figures, and something that they add in to produce it
nicer, tastier, and much more attractive. A wedding cake is usually an elaborately decorated
and tiered cake made for the wedding ceremony and has been that way largely since the
Victorian era. However, nowadays, with a break from tradition, "a wedding cake" can be any
type of baking recipe, dessert or edible arrangement served in a decorative display, such as
cupcakes, cookies, chocolate and fruit, and even cheese set out in tiers to look like a cake.

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 Cake base
Vanilla Butter Cake

Recipe
(6”- top tier, 9”- middle tier, 12”- bottom tier, 100 Servings)

INGREDIENTS QUANTITY

Cake Flour 510 g

Salt ¾ tsp

Baking Powder 2 ¼ tsp

Baking Soda ¾ tsp

Butter 345 g

Sugar 500 g

Eggs 3 nos

Egg White 2½ nos

Vanilla Extract 1 ½ tbsp

Sour Cream 270 g

Milk 270 g

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 Total 2,220 g

Method
Creaming Method

1. Prepare the mixing bowl with paddle

2. Pre-heat the oven on 160℃.
3. Mix butter and sugar together until it becomes
smooth and pale. Scrap the side with spatula.
4. Add in eggs, vanilla extract and sour cream.
5. In another bowl, sieve flour, salt, baking soda and
baking powder.
6. Then, fold in the dry ingredients inside the batter
in 3 batch.
7. Pour the batter into 12”, 9” and 6”inch baking
mould.
8. Bake for 18-22 minutes in the oven at 180℃.
9. After baking, take the cake out from oven, and let
it cool

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Frosting
Rolled Fondant
Buttercream (Rosette, beads, sugar balls)

Fondant
INGREDIENTS QUANTITY

Gelatin 4 tbsp
Cold water 1/2 cup
Corn / glucose syrup 1 cup
Glycerin 2 tbsp

Shortening/butter 2 tbsp

Vanilla extract 2 tsp

Confectioners’ sugar 16 cups

Methods:

 Bloomed the gelatin in cold water until thick.

 Double boil it and add syrup, glycerin and butter. Take it off from pan and keep
stir.
 Add vanilla extract and stir until lukewarm

Add confectioner sugar in large bowl and make a center using wooden spoon. Add the
gelatin mixture and mix it. Take it out and knead until the fondant smooth and not stick
into hands. If too soft, add sugar. If too stiff, add a drop of water.

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Buttercream
INGREDIENTS QUANTITY

Unsalted butter 575 g

Castor sugar 1020 g

Whole milk/ heavy cream 135 g

Vanilla extract 2 ¼ tsp

Salt ¼ tsp

Methods

1. Beat butter with whisk attachment until light and fluffy and add castor sugar in it.

2. Add whole milk, vanilla and salt inside.

3. Continue to whisk it till medium stiff peaks forms.

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Cake planning sketch

Cake decoration and presentation ideas

Conclusion

This project has helped to increase my knowledge about wedding cakes. I have learned not only
to make a simple wedding cake, but also to satisfy our future customer with elegant, modern,
rustic, traditional and much more different varieties of wedding cake. A flavourful wedding cake
seems quite important, but appearance is more important for wedding cake, because people
feel more attracted to what catches their eyes first.

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Reference
1. CraftyBaking. “Wedding Cakes Introduction.” CraftyBaking | Formerly Baking911, 2017,
www.craftybaking.com/learn/baked-goods/crafty-baker-cake-intro-wedding Accessed
21 Nov. 2020
2. CraftyBaking. “Mixing Method - Basics.” CraftyBaking | Formerly Baking911, 2016,
www.craftybaking.com/howto/mixing-method-basics#:~:text=This%20involves
%20mixing%20all%20the. Accessed 24 Nov. 2020.

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