Cake baking and Decorating

Duhaje Lindo
 Profile page

Name: Duhaje Lindo

Age: 17

Date of Birth: January 3, 2008

School: Munro College

Club: 4H Club

Position in Club: Member

Club Advisor: Mrs. Tricia-Gaye Elliott

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 TABLE OF CONTENTS

Profile Page..................................................................................................................................... 2

Income & Expenditure.................................................................................................................... 4

Project Plan ...................................................................................................................................5

Research..........................................................................................................................................8

Summary ....................................................................................................................................... 9

Work Done ....................................................................................................................................10

Project Description........................................................................................................................ 11

Pictorial Evidence ................................................................................................................................13

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 Income & Expenditure

Income:

Item Price per slice Slices sold Total

Pumpkin cake $300.00 40 $12000.00
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Expenditure:

Ingredients
Item Cost
Flour $240.00
Sugar $600.00
Food colouring (3) $700.00
Pumpkin $600.00
Margarine $387.00
Vanilla Extract $425.00
Powdered sugar $350.00
Spices $250.00
Eggs $500.00
Vegetable Oil $1,560.00
Total Ingredients Cost $5612.00

Materials

Cake Pans $500.00

Decorating Kit (Icing Bags, Tips, Spatulas) $1,800.00
Total Material Cost $2300.00

Total cost
$7912.00

Project Plan

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This project aims to create a delicious cake that is made and decorated using fresh
and from locally sourced pumpkin. This plan will show details and provide insight
into the process of completing this project.

Objectives:

1. To bake a high-quality fruit cake using premium ingredients and various traditional
methods.

2. To design and execute visually appealing fruit decorations on top of the finished
cake.

3. To ensure food safety throughout all stages of preparation of the cake.

Scope:

The scope includes purchasing quality ingredients, preparing the batter, baking the
cake, cooling it properly, assembling the decorations, and finally presenting the
completed fruit cake. This project will not include marketing or selling the final
product but rather focus solely on its creation

Task Week done Duration of Task

Purchased ingredients, Week 1 Within a day

gathered necessary
equipment.

Prepare batter, bake Week 2 Within a day

cake, cool completely.
Assemble decorations, Week 2 Within a day
prepare tools and
materials.
Apply decorations to Week 2 Within a day

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cake, take photos.

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Quality Control Measures

To ensure that the cakes that are baked are of similar high quality some the following
measures were taken:

 All ingredients were inspected to ensure that they were of high quality. All

ingredients were bought fresh and used fresh.

 The batter was mixed to a smooth consistency. The batter was mixed

according to the desired consistency. Ingredients were mixed together

appropriately to achieve the desired consistency.

 Ingredients that were used for the decorating of the cake were chosen

prepared to ensure functionality as decretive items and a edible components

that complemented the flavour of the cake.

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 Research

For this project the vegetable pumpkin will be used here are the reasons for
choosing this vegetable for this project

 Pumpkin puree can be used as a natural sweetener in baked goods, It adds

moisture and volume to muffins, pancakes and sticky buns.

 Pumpkin is packed with nutrients that support overall health. It is rich in

vitamins A, C, and E, which boost immunity and promote healthy skin. Its high
fiber content aids digestion and supports heart health, while antioxidants like
beta-carotene help protect against chronic diseases. Pumpkin seeds are also
a great source of healthy fats, magnesium, and zinc, benefiting heart health
and immune function.

 Pumpkins pair with quite a variety of flavours. It goes well with hard spices
such as cinnamon, nutmeg, vanilla which will be used in the recipe and
toppings.

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 Summary

In this project fresh fruits and vegetables will to make a cake that is of high quality, a
cake that is not only of great flavour but of also a beautiful design, a cake that will
appeal to the pallet and eye .To begin, choose a cake recipe that complements the
flavours of the fresh fruit Once the cake is baked and cooled, prepare the fruit by
washing and slicing it into thin, even pieces. Arrange the fruit on top of the cake in a
visually appealing pattern, using a glaze or frosting to help the fruit adhere. For an
extra touch of elegance, consider adding edible flowers or a dusting of powdered
sugar. With a little creativity and attention to detail, your fresh fruit cake will be a
showstopper at any gathering.

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 Work Done

02/25/2025

1. Procured the ingredients, such as eggs, flour, pumpkin, baking pans

02/26/2025

1. I preheated the oven to 350 degrees Celsius.

2. I greased cake tins/pans with butter to prevent cake from sticking.
3. I shredded carrots using a grater.
4. I mixed dry ingredients such as flour, sugar, baking powder salt and shredded
carrots.
5. I mixed the wet ingredients, eggs, soaked raisins, vanilla, water, and
vegetable oil/butter.
6. I combined both dry and wet ingredients using a electric mixer.
7. I poured the batter into the greased cake pans.
8. I placed the baking tins into the pre-heated oven for 40-45 minutes.
9. Periodically, I checked cake for doneness, by using a toothpick.
10. I removed the done cake from the oven and let it cool.

02/27/2025

1. I made the frosting for cake.

2. I completed frosting the cooled cake.
3. I topped the cake with coconut shavings

PROJECT DESCRIPTION
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Project Title: Cake Baking and Decorating

Objective:

To create delectable and visually stunning cakes for various occasions, showcasing
creativity and craftsmanship in the art of baking and decorating cakes.

Project Overview:

This project aims to deliver exceptional cakes with a touch of personal preference.
From classic flavours like pineapple and carrot to unique and custom creations, the
project encompasses a wide range of cake options. The focus extends beyond taste
to the visual appeal, incorporating intricate designs, thematic elements, and attention
to detail in the decoration process.

Key Activities:

1. Ingredient Procurement:

• Source high-quality ingredients, prioritizing freshness, and flavour.

• Establish relationships with reliable suppliers to maintain consistency in

ingredient quality.

2. Baking Process:

• Implement tried-and-true recipes for classic flavours.

• Experiment with combinations for specialty cakes, ensuring a balance of taste

and texture.

3. Decoration and Design:

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 • Develop and refine decorating techniques to create visually appealing designs.

• Stay updated on industry trends to incorporate modern and creative elements

into cake designs.
• Ensure that I create a good frosting/buttercream to help with the decoration

process.

4. Quality Assurance:

• Implement rigorous quality checks at each stage of the baking and decorating
process.
• Ensure that the final product is the best quality and meets the project's high
standards.

5. Expected Outcomes:

• Providing delicious cakes to both family and school club

• Recognition for creativity and craftsmanship in the baking and decorating

quality cakes.

6. Budget:

• Detailed breakdown of expenses including ingredients and materials.

7. Timeline:

• Setting a time when I am going to bake and decorate cakes.

Proof of work
Icing perperation:

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