Assignment 3: Special Dietary Requests
Introduction
This is a project that draws on the student’s knowledge of cake design and allows them to practice translating a customer’s requests into a custom cake. You will complete this assignment in pairs.
The assignment is to be submitted no later than Sunday at 11:59 EST during Module 12 to the eCentennial Assessment Folder.
The student will be provided with a marking rubric to assist in meeting the learning outcomes and objectives of the assignment.
Purpose
You will design and cost a wedding cake for clients that addresses their special requests for serving size, flavour, dietary requests and total cost.
Tasks
Review the Customer Profile provided.
Size
What is the size of each tier for this cake?
Is there a shape to this cake?
Provide the width and height of each cake.
Baking and Flavour
Given the special requirements, provide recipes for the vegan dark chocolate cake and filling and the carrot cake and cream cheese filling.
Provide a diagram labelling each tier’s flavour.
Design
Provide a drawing for this new cake. It must be in colour.
Provide inspiration pictures for your design.
Provide a detailed method of how to execute this wedding cake design. Include method of cake covering, fondant, gum paste, cake toppers, etc
Materials
Provide a list of cake and fondant tools needed to prepare this cake. Be sure to include the materials needed for structural stability.
Cost
Provide a costing breakdown for the flavour and design you have chose.
Be sure to consider how long it will take you and your partner to make this cake with a $20 per hour minimum wage.
Your quote needs to be as close to the budget as possible.
Be sure to add a 20% profit for your quote.
Complete the invoice template for your customer.
BAKE 320 CENTENNIAL COLLEGE Cake and Fondant Fundamentals
Requirements
A detailed Word document report with all of your information:
Cover Page: Name, group members, student numbers
Size of their cakes
Design of the cakes
Flavours (Flavours of each cake in a diagram)
Flavours description of each tier.
Materials
Costing Breakdown: Completed Costing Template
Costing Breakdown cont.
References
Completed Invoice Template
A PowerPoint Presentation with a maximum of 10 slides to capture the key points from the above ten (10) sections.
Customer Scenario
Amber and Louis are a happily engaged couple who are looking for a beautiful wedding cake to serve 250 guests at their summer wedding.
Flavour Requests:
20 guests are vegan (no meat, eggs, dairy, or butter).
10 guests are allergic to nuts. The entire cake must be nut-free.
Do not want alcohol since there are kids in attendance.
The Bride’s would like a vegan dark chocolate cake to accommodate their guests who are vegan.
The Groom’s favourite flavour is carrot cake with cream cheese buttercream.
They would like a portion to save for their one-year anniversary. Design Requests:
The theme for their wedding is “tropical paradise.”
They’d like a modern wedding cake
Fondant or buttercream can be used.
Flowers can be used in the design of the cake.
Cake must be at least 5 feet tall.
Their colour scheme is white, pastel blue, turquoise, peach, and a hint of gold
Cost:
The budget for the wedding cake is $2,500 CAD.
2
Criteria
5
4
3
2
0-1
Criterion
Score
REQUIREMENTS
All requirements are met and exceeded.
All requirements are met.
One requirement was not
completely met.
Missing more than one component, incomplete.
Has not met or minimal requirements
/10
CAKE DESIGN ORIGINALITY
Shows large amount of original thought. Ideas were creative and inventive.
Provided pictures for
examples of the cake design.
Shows great amount of original thought and creativity of cake design.
Shows expected original thought, ideas and creativity of cake design.
Shows minimal thought, no creativity.
Shows no thought or creativity.
/5
UNDERSTANDING OF RESOURCES AND CRITICAL THINKING
Group understood the requirements of the assignment and provided information in-depth. Cake production knowledge and terminology is excellent.
Group understood fair amount of the requirements of this assignment. Cake production knowledge and terminology is good.
Group shows some understanding, but inconsistent among the group.
Group shows minimal understanding of this assignment.
Group did not understand concept of this assignment.
/5
COSTING
Costing is well organized with considerations of labour, ingredients, materials, overhead
and delivery. Cost of cake is realistic.
Costing is fairly organized with fair amount of costing breakdown. Cost of cake is realistic.
Costing is somewhat organized. Missing the cost of one item.
Costing is minimal. No proof of costing breakdown in detail.
Costing is not submitted.
/5