Decorate and store celebration cakes in bakery operations
Overview
This standard covers the skills and knowledge needed to dress, decorate, accessorise and store celebration cakes typically in craft or artisan bakery operations. Celebration cakes may include cakes designed for birthdays, anniversaries, weddings, Christmas and other special occasions like Mother’s Day or Easter.
You need to show and understand how you pipe icing, crimp and manipulate sugar paste and spray the surfaces of celebration cakes. You will need to demonstrate that you can apply decorative materials like ribbons, motifs and ornaments to the required standards as set out in a product specification. You need to know how to recognise and prevent contamination during decoration operations. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.
Performance criteria
You must be able to:
1. identify and check the condition of covered bases in accordance with specifications
2. identify and select tools and equipment for decorating in accordance with specifications
3. position bases for decorating in accordance with procedures
4. identify and adjust the condition of decorative materials in accordance with specifications
5. pipe, crimp and spray bases, and place for the next stage in cake decoration in accordance with procedures
6. take prompt action to isolate substandard bases in accordance with procedures
7. comply with health, safety, food safety, allergen and organisational requirements throughout piping and spraying operations
8. identify and check the condition of prepared bases in accordance with specifications
9. identify and select tools and equipment for applying decorations and accessories in accordance with specifications
10. position bases for applying decorations and accessories in accordance with procedures
11. identify and select decorative materials and accessories in accordance with specifications
12. apply decorations and accessories to bases in accordance with specifications
13. take prompt action to isolate substandard bases in accordance with procedures
14. store celebration cakes for despatch in accordance with procedures
15. comply with health, safety, food safety, allergen and organisational requirements throughout decorating and storing operations
16. carry out cleaning and maintenance of equipment in accordance with Food Safety requirements and procedures
Knowledge and Understanding
You need to know and understand:
1. the standards of health and safety and food safety you are required to comply with, why it is important that you do so, and what might happen if standards are not met
2. how to source and read work instructions and specifications to check and monitor processing requirements
3. why it is important to follow work instructions and product specifications or recipes throughout processing to ensure successful products
4. how to recognise and report products that do not meet specification, and the procedure for rejecting and isolating failed products
5. how to prevent contamination and cross contamination during processing and what might happen if this is not done
6. what the lines and methods of effective communication during processing are and why it is important to use them correctly
7. what the documentation requirements during processing are and why it is important to meet them
8. the correct method for loading and unloading trays in racks
9. how to maintain and adjust consistency of confectionery decorating materials
10. how to handle bases and decorate cakes efficiently without causing damage
11. how to recognise decorating materials which do not conform to specification
12. how to identify and select the correct accessories to meet specified requirements
13. how to handle and store celebration cakes efficiently without causing damage
14. how to identify and select packaging and protective materials for storage and transport of celebration cakes