Lesson 1
Learning Objective: To understand the design brief and identify the target
market.
Design Brief
To design and make a cake for a special
occasion which will
• Be sold in the ‘Healthy Option’ Cakes
section
• Have a variety of flavours
• Include a decorative coating
• Reflect the theme of the special
occasion
Copy down
the Brief
Lesson 1
Learning Objective: To understand the design brief and identify the target
market.
-
The first thing to do is to think of the client you will make it for:
What occasion might this be for?
What type of cake would they like?
Think about themes:
Film and TV
Sports
The Natural World
Occupations
Hobbies
The occasion the cake is made for
Gender
Age
Lesson 1
Learning Objective: -To understand the design brief and identify the target
market.
Who could
these be for?
Lesson 1
Learning Objective: -To understand the design brief and identify the target
market.
A
B
What occasion could
these be for?
D
Lesson 1
Learning Objective: -To understand the design brief and identify the target
market.
What interests do
these people
have?
Lesson 1
Learning Objective: -To understand the design brief and identify the target
market.
What age group are these
aimed at?
Lesson 1
Learning Objective: -To research celebration cakes
There are three pieces of research you need to do
Prior Knowledge - this shows the examiner what you know about
the subject already
What do I know about
cakes and cake making?
What do I need to find
out?
Where will I find the
information?
Task Analysis
This is a mind map of all the things you need to think about when
designing and making a celebration cake
Existing Examples
This is where you show examples of cakes that could give you inspiration
for your own cake. Usually this is done with pictures of cakes which are
annotated to show which features you think are suitable.
Lesson 1
Learning Objective: -To show the examiner what you know about the
subject already
Task: Copy and complete the task below
What do I know about
cakes and cake making?
What do I need to find
out?
Where will I find the
information?
Lesson 2
Learning Objective: - To complete a Task Analysis
Target market
Size
Occasion
Celebration
cake
Decoration
Homework
Find three pictures of
existing cakes which you
think would fit your brief
Ingredients
Task: Complete a Task
Analysis
Lesson 2
Learning Objective: -To understand the design brief and identify the target
market.
Target Markets
Your target market is the
group of people your
product is aimed at – the
one who will buy the
product.
You need to think
carefully about what they
need from the product
http://www.youtube.com
/watch?v=cj2KxI2wBTc
Lesson 2
Learning Objective: -To understand the design brief and identify the target
market.
What do I include?
The group of people identified as the Target market
Gender (s)
Age (s)
Lifestyle
Disposable Income
Nutritional Needs
Interests/Hobbies/Type of work
TASK : Write a paragraph which describes the people in your target market
and what their needs and requirements are for this cake.
Lesson 2
Learning Objective: -To understand the design brief and identify the target
market.
How would you mark it?
 Target market identified and the intended
consumer/user profiled (7-8)
 Target market for product has been identified (5-6)
 Some consideration has been taken of the likely
consumer/user (3-4)
 Limited understanding of the target market/user
evident (0-2)
Lesson 2
Learning Objective: -To research existing celebration cakes
A
Discrimination is shown when
selecting research.
Comprehensive analysis of relevant
and focussed research undertaken
and context.
B
Good analysis of existing products,
relevant research and context.
C
Some analysis of existing products,
relevant research and context.
D
Made a superficial analysis of
existing products, most of the
research material and the context.
E
Made a superficial analysis of
existing products, most of the
research material and the context.
F
Minimal analysis of other products
or systems undertaken. Provided
little evidence of research and
analysis of context.
G
No evidence of analysis.
AND THIS IS HOW IT
IS MARKED
Lesson 3
Learning Objective: - To research existing examples of celebration cakes
This is an example of a Christmas cake in the
shape of a stocking. The basic cake is a vanilla
sponge cut into shape with a buttercream
filling. The cake is covered with rollout red
icing with a frill of white icing for the top.
The presents could be made from pieces of
sponge covered in icing. This would be
suitable for my target audience which is a
family who want a simple Xmas cake.
Task : Use the examples of existing cakes which suit
your target market and brief and annotate them
Lesson 4
Learning Objective: - To understand how to Analyse Research and write a
Design Specification
In order to select ideas suitable for the project we need to
ANALYSE the research and write a DESIGN SPECIFICATION.
What do these words mean? Write a definition of each in
your book
Research
What I found out
Point for my
specification
Target market
My target market will be….
The celebration will be…..
They like ……
It must be suitable for …
It should be …….
It could be……
It might be……..
Existing Products
The style of the cakes ….
The type of cake …….
The decoration on the cakes …
Lesson 4
Learning Objective: To be able to write a Design Specification from
analysing research
Point for my
specification
It must be suitable for …
It should be …….
It could be……
It might be……..
Now we take the points from the
analysis and put them into a Design
Specification.
Design Specification
In order to be successful my product should
fulfil the following criteria.
Essential Criteria
It must ………
Desirable Criteria
It should (or could) ……….
Lesson 5
Learning Objective: - To make a Victoria sponge using the creaming
method
Jam for filling
Pour equal amounts into two lined tins and bake in
the middle of the oven for 20-25 mins or until risen
and golden brown
6.
Homework
For next lesson
find any pictures
of cakes which
inspire you for
your celebration
cake
6 marks
Lesson 7
Learning Objective: To produce 3 design ideas which fit the design
specification.
How is the
cake made ?
Design Ideas for a Penguin Cake
Idea 1
The cake would be a plain
sponge made with flour,
butter, sugar and eggs and
using the creaming method
for lightness. It would be
cooked in a pyrex basin to
give it a dome shape.
This is an igloo cake because igloos are
associated with the idea of a snowy
landscape and it looks as though the
penguins might be living in the igloo.
The cake would be sliced and
layered with butter icing to add
moisture and flavour to the cake and
then a thin layer of apricot jam
spread over the top to help the white
icing to stick.
How is the cake
assembled ?
How is the idea suitable
for your target market
You can use a picture
of a similar cake from
the internet OR draw
it yourself
The icing is standard component
roll out icing. This type of
moulding icing is also used for
the penguins.
White icing can be coloured
using food colourings.
I would not do the spiky icing
underneath.
How would you adapt the
idea and what will you use
on the cake?
BE CREATIVE !
Lesson 7
Learning Objective: Designing
A
B
C
D
E
F
Imaginative and innovative ideas have
been suggested . One has been
developed, demonstrating creativity,
flair and originality through the
annotation
Imaginative ideas have been suggested.
Final idea annotation demonstrates a
degree of creativity and taking account
of on-going research.
Design ideas show some degree of
creativity and are well annotated
A range of different designs are
presented with annotation, although the
final idea does not show much creativity.
Ideas show some variation in approach
or concept. Final idea shows simple
changes through annotation.
Ideas are lacking in imagination and are
simply annotated.
G Simple designs are produced with little
annotation.
AND THIS IS HOW IT
IS MARKED
Lesson 8
Learning Objective: - To compare the design ideas with the specification
The specification tells us what we need to consider for our target
market. We now need to compare our design ideas with these
criteria to see which one will best suit our target market.
The best way to do this is by using a table – Copy and complete
the one below
In here you put the main criteria for
your specification
Criteria of
Suitable
specification for ……..
Idea 1
Yes
Idea 2
No
Theme is ….
Idea 3
Which is your best idea for development?
Lesson 9
Learning Objective: -To complete the planning of the final product to
ensure it is successful and fulfils the brief set
Final Idea
You now need to
1. Draw the final idea in detail showing exactly HOW you will assemble the
cake and decorate it.
2. Draw up a table of ingredients with their functions and provenance.
Eg
Ingredients
Function of Ingredients
200g Flour
200g Fairtrade Sugar
Bulk ingredient, structure, carbohydrate
Sweetness, aerates mixture
3. Complete a plan of making with Safety and Quality Controls
Lesson 10
Learning Objective: -To complete the planning of the final product to ensure it is
successful and fulfils the brief set
Project Checklist
 Brief
 Mind map of special occasions
 Target Market identified and profiled
 Three existing examples
 Analysis of Research
 Design Specification
 Three ideas for cakes drawn in 3d and annotated fully
 Final idea drawn out
 A list of ingredients and their functions
 Draw a plan of production including quality control
points and safety points
 An evaluation of the final product including a picture
and objective testing.
Lesson 11
Learning Objective: - To evaluate the final product
Evaluation of my Present Cake.
The ingredients I am going to use in my cake are:
Fair-trade Flour- the bulk ingredient, a carbohydrate and gives
structure to the cake.
Low Fat Spread- Flavour and colour and holds air for volume.
Organic Eggs- Binding ingredient, it coagulates and traps air
when whisked to help the cake rise. It also adds protein.
Fair-trade Sugar- Sweetness and flavour, and when creamed
with butter, it traps air in to help the cake rise.
Locally Produced Jam- Help hold the cooked cakes together
and it also gives flavour.
Skills and specialist equipment:
 I used an electric whisk for my cake mixture, and used
special Christmas cutters to make the stars and holly shaped
pieces of icing for decoration.
Tester
1
Tester
2
Tester
3
Moist
Sponge
Smooth
Icing
Sweet
Cake
Attractive
Decoration
Overall
Appeal
5
4
4
4
4
5
4
4
4
4
5
5
5
4
4
4
4
Aerated,
Fluffy
Sponge
4
1 2 3 4 5
Learning Objective: - To evaluate the final product
Evaluation:
I think that my sponge turned out quite well in the end, but I did have a few difficulties with getting my cakes
cooked in time and also with the rolling of the icing. When looking at my tester feedback in the table above, I
noticed that the testers had said my sponge was very aerated, fluffy and also very moist. They also said the
icing was relatively smooth, and had an attractive decoration. Although the sweetness of the cake was rated a
4, that’s how I would expect a cake to be. Quite sweet but not too sweet so that it ruins the entire flavour of the
cake. Where I had to cook 3 different sized cakes for my present to look the way I wanted it to, I found it
difficult to get my cake mix made and all 3 cakes cooked in an hour especially not knowing how long to cook
each cake for before it was ready. This meant that I had to keep checking on each cake every few minutes to
check I hadn’t overcooked them otherwise they would have been too dark in colour and a little dry. The other
issue I encountered when decorating my cake was getting all of the icing I needed dyed in the correct colours
and in the right kind of shape to use on the sponges before placing it onto them. This was an issue because I
didn’t want the icing to crack when decorating the cake because it would make the overall presentation look of
poorer quality than if it was smooth. This meant taking a lot of time to roll out the icing properly and to the right
thickness making it was a challenge to finish in the time I had.
Further developments and improvements:
If I was to make this cake again, I would either restrict myself to two layers of cake- just making it a two
present design, or make the whole cake smaller in size by using smaller tins so I would have more time for
decoration. I would also buy some labels that I could use for decoration to make the present theme more
realistic. This way I could have my client’s name on there to make the cake design feel more personal to them
and therefore happier with the final product. I think I would also use more types of decoration- maybe some
edible glitter to give a bit of a sparkle to the cake giving it a shimmer effect which would make the ‘wrapping
paper’ on the cake more realistic. One final thing I would do to change my cake would be to make sure I
added jam in between the thicker layers of cake to make sure they seem a bit more moist when eating it and
so you can taste the flavour of the jam which would make the cake taste better.