Creative Cake Production Time line
Lesson
Week 1
1
Pupil Activities
Read sheets contribute to
discussion
Pupils practise and prepare tin
for following day ie Swiss Roll
Teaching Approaches
Resources
Introduction to course, assessment
etc Issue descriptors for cake
production and cake decoration.
Discuss: - Safety, hygiene,
weighing and measuring
Demonstration of lining tins e.g.
Swiss roll Victoria sandwich, Fruit
round and square tins
Pupil information
booklet, descriptors for
cake production and
cake decoration and
pupil worksheets
Pupil information
booklet, descriptors for
cake production and
cake decoration and
pupil worksheets
Recipe book
Ingredients
2
Homework/
Assessment
Safety Hygiene sheets -H
Weighing and measuring
sheets-H
3/4
Pupils make two Swiss RollsSeparate batches (store for later
use)
Demonstrate basic Swiss Roll
Principles of whisked sponge,
method of rolling. Facilitate
Assess Swiss Roll (two
opportunities) -Assessment
5
Pupils make a batch of butter
icing (use a small amount for
piping and the rest to be stored
till next lesson)
Demonstrate making butter icing
and piping stars, shell.
Week 2
6
Decorate Swiss roll with butter
cream i.e. coat and pipe
introduce colours and flavours
Discuss the introduction of colours Recipe book
and flavours e.g. chocolate, orange, Ingredients
lemon etc
Facilitate
Assess butter cream
(if possible) -Assessment
Complete Swiss Roll
worksheet-H
7
Decorate Swiss Roll chocolate
coating (melted chocolate)
Demonstrate chocolate coating of
Swiss Roll using melted chocolate
the addition of a small amount of
butter or margarine- helps to keep
the chocolate from being too firm
Facilitate
Assess chocolate coating
(If possible) -Assessment
Recipe book
Ingredients
Information book
Recipe book
Ingredients
Creative Cake Production Timeline
Lesson
Pupil Activities
Teaching Approaches
8/9
Make Victoria sponge – marble
fairy cakes (1egg qty - use
wooden spoon to cream ½ qty
chocolate)
Make Victoria sponge
(2X15cm cake tins - 2/3 egg qty
use electric whisk to cream)
Demonstrate Victoria Sponge and
discuss basic principles, test for
readiness + appearance, resting and
cooling times and how to remove
from tin and storage.
Revise preparation of tin
Facilitate
Recipe book
Ingredients
10
Make batch of butter cream
Decorate fairy cakes – butterfly
Support pupils as required
Recipe book
Ingredients
Small sponge cakes
Week 3
11
Jam Victoria sponge together and
decorate top with butter cream
Sides can be decorated with
buttercream or dream topping
and coated with coconut or
vermicelli
Demonstrates coating of sides.
Discuss various coatings for sides
e.g. toasted coconut /almonds etc
Facilitate
Victoria Sponge
Cake Illustration
Ingredients
Pupils prepare cake tin for next
lesson i.e. Madeira cake
Demonstrate Madeira Cake -revise
lining tin
Pupil information
booklet
Ingredients
Make Madeira Cake
Discuss testing for readiness and
correct storage.
Demonstrate splitting of cake- jam,
covering the cake with sugar paste.
Decorate with bought item and
bought piping tubes
Facilitate
Recipe book
Ingredients
Pupil information
booklet
Sugar paste
Decorative itemsSupercook icing tubes
12
13/14
Resources
Homework/
Assessment
Assess Victoria sponge (two
opportunities) -Assessment
Assess butter cream Assessment
Complete Victoria Sponge
worksheet -H
Assess Madeira cake
*ref teacher’s notes Assessment
Creative Cake Production Timeline
Lesson
Pupil Activities
Teaching Approaches
Resources
Homework/
Assessment
15
Pupils split cake- jam / butter
cream fill, cover the cake with
sugar paste
Support pupils as required
Recipe book
Ingredients
Pupil information
booklet
Sugar paste
Decorative itemsSupercook icing tubes
Assess buttercream filling
Week 4
16
Decorate cake with bought items
Read information sheet
Prepare tin for Sultana Cake
Support pupils as required
Decorative itemsSupercook icing tubes
Pupil information
booklet
Complete Madeira cake
worksheet-H
17
Pupils cover board and practice
designs as desired
Read information sheet
Introduction of specialist tools
e.g. embossers, crimpers, cutters,
etc
Demonstrate covering a round cake
board and using the above tools
18/19
Make Sultana Cake
Demonstrate /make sultana cake
Facilitate
Specialist tools
Cake board
Sugar paste
Power point-Novelty
cake / information
booklet
Recipe book
Ingredients
Pupil information
booklet
Read information sheet
20
Watch power point presentation /
read paper copy
Demonstrate applying marzipan to
sultana cake (all in one piece)
Sultana Cake
Marzipan
Power point-Novelty
cake / information
booklet
Assess Sultana Cake *ref
teacher’s notes -Assessment
Creative Cake Production Time line
Lesson
Pupil Activities
Teaching Approaches
Week 5
21
Marzipan Sultana Cake
Power point presentation or
support notes
Support as required
22
Prepare simple design using
crimpers and embossers
Demonstrate /Revise coating with
sugar paste- crimping top edge /
pattern for garret frill
embossing
23/24
Cover Sultana cake with sugar
paste and decorate as planned
25
Week 6
26
27
Resources
Homework/
Assessment
Sultana Cake
Marzipan
Power point-Novelty
cake / information
booklet
Books / cake
illustrations
Sultana Cake
Sugarpaste
White alcohol
Specialist tools
Sultana cake worksheet-H
Facilitate
Books / cake
illustrations
Sultana Cake
Sugarpaste
White alcohol
Specialist tools
Assess coating with sugar
paste (marzipan assessment
is possible) -Assessment
Brain storm
Introduction to Organisation of
practical skills Outcome 1a, b, c, d
& +, Outcome 2a. Introduce list of
possible components/processes.
Course descriptor
Organisation of
Practical skills page 12
and 13.
Begin research design for
Halloween cake/ Birthday Cake
complete O of P skills booklet
(pages 12,13,15)
Continue research design for
Halloween cake/ Birthday Cake
complete O of P skills booklet
Support as required
Books / Internet
Organisation of
Practical skills booklet
Page 17
Books / Internet
Organisation of
Practical skills booklet
Support as required
Research
Research
Creative Cake Production Timeline
Lesson
Pupil Activities
Teaching Approaches
Resources
Homework/
Assessment
28/29
Continue research design for
Halloween cake/ Birthday Cake
complete O of P skills booklet
Hand in food order
Introduce sequence of work /time
plan
Books / Internet
Exemplar materials of
completed O of P Skills
page 13
30
Complete research design for
Halloween cake/ Birthday Cake
complete O of P skills booklet
Mark
O of P Skills booklet
Week 7
30
Practice small decoration using
marzipan / sugar paste
Support as required
Marzipan
Sugar paste
Food Colouring
32
Prepare tin
Support as required
Pupil information
booklet
Pupil’s own design
33/34
Make Halloween cake/ Birthday
Cake
Facilitate
Pupil’s food order
Assess either Madeira or
Sultana cake-Assessment
35
Continue following plan
Facilitate
Pupil’s cakes and
equipment as ordered
Assess correct storage of
cake -Assessment
Week 8
36
Continue following plan
Support as required
Pupil’s cakes and
equipment as ordered
37
Continue following plan
Support as required
Pupil’s cakes and
equipment as ordered
Creative Cake Production Timeline
Lesson
Pupil Activities
Teaching Approaches
Resources
38/39
Continue following plan Cake
complete
Facilitate
Pupil’s cakes and
equipment as ordered
40
Photograph completed cakes
Classroom discussion
Camera
October Week
Week 9
41
Pupil observation and making
piping bags
Demonstrate making royal icing
piping bags and piping techniques
Ingredients for Royal
icing
Greaseproof paper,
scissors, selection of
piping nozzles, icing
practice sheet
42
Make Royal icing and practice
piping
Support pupils as required
Ingredients for Royal
icing
Greaseproof paper,
scissors, selection of
piping nozzles, icing
practice sheet
43/44
Try out / practice
Demonstrate modelling of sugar
/flower paste and garret frills and
simple flowers
Sugar / Flower paste
Appropriate cutters and
specialist tools
45
Try out / practice
Support as required
Sugar / Flower paste
Appropriate cutters and
specialist tools
Homework/
Assessment
Asses learning outcome 3 of
NAB D9GN 11/001
Organisation of Practical
Skills
Photograph for record
Creative Cake Production Timeline
Lesson
Pupil Activities
Week 10
46
Pupils prepare cake tin for Rich
fruit cake
 NB newspaper etc.
47
Watch demonstration of making
cake and depositing in cake tin
48/49
Begin research design for
Christmas Cake complete O of P
skills booklet
50
Continue research design for
Christmas Cake complete O of P
skills booklet
Week 11
51
52
Teaching Approaches
Resources
Homework/
Assessment
Demonstrating weighing out and
preparing ingredients along with
preparing of cake tin for rich fruit
cake
Make fruit cake
Pupil information
booklet, Cake tins,
paper, scissors, string,
recipe book, ingredients
Prepared cake tin,
ingredients, recipe book
Specialist tools worksheetH
Bake Rich fruit cake so that it will
be ready to be removed during
lesson therefore demonstrating
testing for readiness
Cake needs to be in oven by 8am if
class timetabled for period 1 and 2
(so they can test readiness)
Pupils to be advised to refer back
to previous OPS sheets with
teacher comments – To support
assessment of this cake
Prepared cake for
baking, O of P Skills
booklet, books/ Internet.
O of P Skills booklet,
books/ Internet.
Assess LO 1and 2 of NAB
D9 GN 11 / 001 of
Organisation and Practical
Skills
Weigh out and prepare
ingredients for next lesson
Support as required
Recipe book and
Ingredients
Make Rich fruit cake
Bake at suitable time
Support as required
Recipe book and
Ingredients, cake tin
Rich fruit cake worksheet –
H
Continue assessment for
LO4
of NAB D9 GN 11 / 001 of
Organisation and Practical
Skills
Continue assessment for
LO4
of NAB D9 GN 11 / 001 of
Organisation and Practical
Skills
Creative Cake Production Timeline
Lesson
Pupil Activities
Teaching Approaches
Resources
53/54
Watch power point presentation/
read paper copy
Demonstrate marzipan sides and
top
55
Faults in cake making
Discuss faults in cake making
Week 12
56
57
Marzipan top of cake
Support as required
Power point
Marzipan sides of cake
Support as required
Power point
58/59
Watch appropriate section of
power point on making royal
icing. Make a small amount of
royal icing and piping bags.
Practice writing techniques,
scrolls etc
Complete Cake Production NAB
Support as required
Power point.
Albumen powder, icing
sugar greaseproof paper,
selection of piping
nozzles etc
Supervise / exam conditions
NAB 1 assessment
D9GM 11/001
Week 13
61
Watch selection of available
modelling and sugar paste
techniques
Select and expand sections of
video
Videos
62
Practice making chosen items for
decoration
Support as required
63/64
Make items for cake
Support as required
Cake decorating books
Sugar paste and
colourings etc
Cake decorating books
Sugar paste and
colourings etc
60
Homework/
Assessment
Rich fruit cake
marzipan, icing
equipment, power point,
information booklet,
work booklet
Information booklet and
Pupil booklet
Coating worksheet-H
NAB 1 assessment
D9GM 11/001
Creative Cake Production Timeline
Lesson
Pupil Activities
Teaching Approaches
Resources
65
Catch up period – e.g. reassess cake production NAB; practice piping; or continue modelling etc
Week 14
66
Make up royal icing and store till
next lesson
67
Watch royal icing coating section Support as required
of power point.
Royal ice top of cake – Flat ice
on rich fruit cake
Power point made up
royal icing specialist
equipment
68/69
Apply second coat of icing to top
of cake.
Royal ice sides of cake flat or
peaked
Facilitate
Power point
70
Complete icing as required
Decorate cakes with items
previously modelled etc
Support as required
Cake design templates,
royal icing required
equipment etc
Week 15
71
Revision of cake decoration
theory.
Preparation for assessment
Support as required
Information and pupils
booklets
72
Complete the cake decoration
NAB
Supervision exam conditions
NAB D9GL /001
73/74
From today until end of week 16
pupils will complete any cake or
techniques missed
Support as required
Materials as required
Facilitate
Royal icing recipe and
ingredients
Homework/
Assessment
Assess making up of royal
icing
Assess NAB D9GL /001
Creative Cake Production Timeline
Lesson
Pupil Activities
Teaching Approaches
Resources
75
Complete any cake or techniques
missed
Support as required
Materials as required
Week 16
76
Complete any cake or techniques
missed
Support as required
Materials as required
77
Complete any cake or techniques
missed
Support as required
Materials as required
78/79
Complete any cake or techniques
missed
Support as required
Materials as required
80
Complete any cake or techniques
missed
Support as required
Materials as required
CHRISTMAS HOLIDAYS
Week17
81
Study practical assignment
proforma booklet
Practical assignment course
objective overview. Discuss all
requirement and making etc.
Information sheet for
candidates practical
assignment proforma
82
Start research for final project
Facilitate
Books, magazines etc.
Assignment proforma
83/84
Continue research
Facilitate
Books, magazines etc.
Assignment proforma
Homework/
Assessment
Creative Cake Production Timeline
Lesson
Pupil Activities
Teaching Approaches
Resources
85
Continue research
Facilitate
Books, magazines etc.
Assignment proforma
Week18
86
Complete 1st page of assignment
–Design plan
Facilitate
Books, magazines etc.
Assignment proforma
87
Complete 2nd page of assignment
–Design plan page 21.
Request items for following
lesson
Facilitate
Books, magazines etc.
Assignment proforma
Equipment ingredients
requested
88/89
Try out some possible decoration
solutions
Facilitate and support
Books, magazines etc.
Assignment proforma
Equipment ingredients
requested
90
Draw conclusions from practice
and complete rough copy of
design illustration and rationale
Facilitate and support
Check accuracy of work so far
Pupils own notes etc
Week 19
91
Complete design illustration and
rationale section of design plan
proforma P23 etc
Facilitate
Pupils own notes etc
Practical assignment
proforma
92
Research equipment etc required
to complete own design. Draw
up list of requirements
Facilitate
Specialist equipment
and pupil’s designs etc
Homework/
Assessment
Creative Cake Production Timeline
Lesson
Pupil Activities
93/94
Complete material /equipment
list section of design plan
proforma p27. Begin to develop
time scale for project
95
Complete timescale section of
proforma P25
Teaching Approaches
Provide list of stages to assist with
the time scale: - tin preparation;
ingredient preparation; baking;
marzipaning / icing; decoration
/finishing and evaluating.
Resources
Homework/
Assessment
Lesson plan 93/94
teaching approaches
information;
Practical assignment
proforma. Draw from
previous experiences
and recipes
Lesson plan 93/94
teaching approaches
information;
Practical assignment
proforma. Draw from
previous experiences
and recipes
Week 20
Facilitate pupils throughout cake production and cake decoration. Pupils must follow their personal design proforma.
* Start of
This activity will last as long as planned but MUST be completed before Easter.
February
This must include part 3 of the practical assignment booklet – project evaluation
approximately
Cakes MUST be stored until moderated. (Moderation sample of 12 candidates will be intimated by SQA)
The assessed plans and evaluation for this group will require to be sent to the assessor prior to the visit.
Refer to National Course Specification for further details.
The course is practical based and consists of three units: cake production, cake decoration and organisation of practical skills. The
units are completed between Aug- Jan. The final cake is then designed, baked, decorated and evaluated between Feb- Aril and
assessed by the verifier.