🧁 Lesson Plan: Cupcake Decorating Duration: 2 and half hours
Activity Name: Cupcake Decorating
Objective:
Learn the basics of piping techniques.
Practice using piping bags and different piping tips.
Create colorful and neat cupcake designs.
Materials Needed:
4 cupcakes per student
Piping bags
Assorted piping tips (star, round, leaf, etc.)
Food coloring gel (green, pink, yellow, blue)
Mixing bowls
Small spatulas or spoons
Toothpick
Icing Ingredients (for Demo/Preparation):
2 cups sugar
3/4 cup water
1/4 teaspoon cream of tartar
6 eggs (whites and yolks separated)
Note: This icing will be a boiled frosting or meringue-style icing.
Lesson Flow:
Introduction (10 minutes)
Brief talk about the different types of icings used for cupcakes.
Introduction to the prepared icing (show texture and consistency).
Show how to color small batches of icing with gel colors.
Demonstration (15 minutes)
Demonstrate basic piping techniques:
o How to fill a piping bag properly.
o How to hold the piping bag at the right angle.
o Basic piping patterns: swirl, rosette, stars, shells.
Show how different piping tips create different effects.
Hands-On Activity (45 minutes)
Students are given 4 cupcakes each.
They fill their piping bags and practice different piping techniques on their cupcakes.
Encourage them to use at least 2 different piping tips.
Encourage creativity with color combinations.
Wrap-Up (10 minutes)
Display all decorated cupcakes.
Group feedback: What was fun? What was hard?
Optional mini-awards: "Best Piping Skill," "Most Creative Color Use," "Neatest Work."
🎂 Lesson Plan: Fondant Decorating Using Dummy Layer (Styro) Duration: 4 hours
Activity Name: Fondant Decorating Using Dummy Layer
Objective:
Learn the basics of fondant preparation and cake covering techniques.
Practice using fondant modeling tools for basic summer-themed decorations.
Apply consistency and uniformity in decorating.
Materials Needed:
Styrofoam dummy cake (6-inch round)
Pre-made fondant (1 tub)
Fondant modeling tools
Food color gels
Cornstarch (for dusting)
Cisco or lard (to grease hands/tools if sticky)
Small paint brush (for applying water/adhesive to fondant)
Small rolling pin
Hand towel
Fondant smoother
Preparation (Before Class):
Make sure pre-made fondant is portioned and ready.
Set up each student's station with materials.
Prepare sample summer-themed decorations for inspiration (ex: sun, flowers, sunglasses, beach
balls).
Lesson Flow:
Introduction (15 minutes)
Brief discussion on what fondant is and its uses.
Quick demo:
o How to color fondant with gel colors.
o How to knead and soften fondant properly.
o How to prepare a Styro dummy (lightly dampening if needed).
Demonstration (15 minutes)
Show basic cake covering:
o Dust work surface with cornstarch.
o Roll out fondant evenly.
o Cover the dummy smoothly (no pleats or air bubbles).
Show basic decoration techniques:
o Cutting shapes using tools.
o Shaping small figures.
o Attaching pieces using a brush and a bit of water.
Hands-on Activity (45 minutes)
Students cover their 6-inch Styro dummy with fondant.
Students create summer-themed decorations.
Remind students: All decorations should be uniform (same size/style) and stick to the summer
theme.
Wrap-Up (15 minutes)
Display all dummy cakes.
Quick feedback session: What did they find easy? What was challenging?
Optional mini-competition: award for "Most Uniform," "Most Creative," or "Best Summer Vibe."
Mechanics:
Know the basics: fondant handling, cake covering, simple modeling.
Work clean and neat: use cornstarch to avoid sticking, use lard if fondant cracks.
Decorations must be uniform in size and theme (summer).
FONDANT INGREDIENT: FOR DEMO
Powder Sugar 8-12 cups
Gelatin Powder 1 and ½ Tbsp
Cold Water ¼ and 1/8 c
Glucose ¾c
Glycerin 1 and ½ Tbsp
Shortening 1 and ½ Tbsp
Tylose 1 Tbsp
Cornstarch ½ cup for sprinkling
Prepared by:
Sheila Marie C. Zuniga
