Year 10

Creative Cakes

Research
Due date: 1st December 2023

To be completed individually
-10% deducted for each day it is late after due date

1
INVESTIGATE & DEFINE
(25 marks)
Choose one of the three scenarios and answer the following questions:

Question 1 (4 marks)

Explain the task requirements in order for you to be successful, include your client’s needs
in your response.
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Question 2 (2
marks)

Describe Two (2) constraints that you need to consider when completing this task. For
example, you have limited ingredients to choose from.

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2
Question 3 (4
marks)

Discuss the difference between an allergy and an intolerance. Identify the similarities and
differences in your response.

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Question 4 (6
marks)

Explain two (2) health and lifestyle choices that you need to consider when producing a
cake for your client’s. For example, diabetes, vegetarian, gluten intolerance, allergies etc.

Consideration one: _______________________________________________________

Explanation:
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Consideration two: _______________________________________________________

Explanation:
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3
Question 5
Research and explain the difference between Swiss and American Buttercream Icing.

SWISS: (2 marks)

AMERICAN: (2 marks)

Outline the icing that you will be choosing for your Naked Cake Assessment. Also include if you will
be using food colouring, what piping nozzle and decoration etc :

Question 6
Research different events (10) that you would see an elegant naked cake at. Circle your chosen event
that you will design a Naked Cake for: (5 marks)

Check off which off which techniques you will use to show your learning from class recipes:
 Piping
 Macarons

4
  Spun Sugar Decorations
 Chocolate Decorations
 Meringue Kisses
DESIGN (20 marks)
Question 7: Vision Board (5 marks)

Research some photos of different Naked Cake designs, outline the techniques
used and possible theme to start giving you some ideas.
(Think about chocolate decorations, piping techniques and nozzles, spun sugar and macarons!!).

5
 Question 8: Draw a plan for your cake (5 marks)

Label your cake for eg base cake recipe, colour of icing and any decorations

List all the specifications for your Naked Cake. Please include any additions you will bring in
to enhance the theme and design.

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Question 9
Create a time plan for each day you will be cooking/decorating, including setting up and packing
away. This is an example, if you have a better way of laying it out, please do so. (10 marks)

Time What to do

7
PRODUCE AND IMPLEMENT (40 marks)
Individually you have to produce the food items for your theme. You have 4 x 55 minute lessons to
complete your producing and implementing. You need to have all items ready for the cake by the
final lesson. You will need to take a photo/s to provide evidence of your final product as well as
submit this document via SEQTA.

EVALUATING (10
marks)
Question 10
Complete a Sensory Analysis to describe the food items you produced. (3
marks)

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Question 11
Discuss the successes and challenges you experienced when producing your cake (3 marks)

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Question 12
Explain two (2) production skills you needed to produce your cake effectively. (2
marks)

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Question 13
Explain how your finished product resembles your design ideas (2 marks)

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9
Topic – Process & Production Mark
Organisation 5
 All ingredients and equipment collected before starting
 Detailed recipe/plan written in advance
 Hygiene routine complete at the start/end
 All equipment cleaned and put back where it belongs
Time management 5
 Started on time
 Finished on time
 Enough time allowed for preparation and cooking
Cake creation 5
 Cake ingredients were creamed until pale and fluffy
 Correct measurement of ingredients
 Correct equipment used in making the cake
 Tin lined
 Correct time
 Skewer test
Piping 5
 Student demonstrated a neat piping technique using a piping bag and nozzle
 Piping bag was not over filled and was able to be twisted at the top
 Piping bag was held correctly
 Piping nozzle cleaned correctly and returned at end of lesson
Crumb coating 5
 A thin layer was applied to the top side of the cake
 The coating was even
Decoration/Design 5
A simple and cost-effective decoration used
Matches the research booklet
Has a common theme that is relevant and effective.
Sustainability 5
 Student brought their own container
/40
Design
 Vision board 5
 Design detail 5
 Time Plan 10
Investigate & Define 20
Journal
 Scenario 16
 Butter Cream Research 4
 Theme and Explanation 5
Response /25
Evaluation
 Evaluation 10

/10
Total /95

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