Overview

An abundance of tasty and varied cakes are produced in both domestic and commercial kitchens throughout the world to cater for numerous lifestyles, tastes, climates and cultures. They may be derived from classical or contemporary recipes.

Cake varieties change depending on the country of origin, usually due to the availability of ingredients on offer or the temperate climate. Since the influx in multiculturalism and globalisation, world travel has become much easier and the ‘food world’ has become a whole lot smaller and more easily accessible. Cakes from all over the world are becoming better known and available to be enjoyed by all.

A variety of cakes can be found on display in patisserie shop windows, in menus in cafés and restaurants, at five star hotel buffets, and in large scale catering venues and pubs. There is no limit to the variety and flavours you will find and the elaborate decorations that adorn such creations.

In no other area of food production is it so important to select the correct type of fresh, high quality ingredients, accurately weigh and measure them, mix and blend them correctly with other ingredients, and then bake them at precisely the right temperature for a set period of time.

In this unit you will learn how to:

• Prepare and produce cakes.
• Decorate and present cakes.
• Store cakes.