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Choose the recipe of a traditional American cake and text it here (after making all the necessary changes). See what your groupmates posted here and comment on the recipes you liked (disliked) the most. Say why you like/dislike them

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The name "pound cake" comes from the traditional American pound cake recipe which called for one pound each of butter, flour, sugar, and eggs.Davidson, Alan. Oxford Companion to Food. Oxford: Oxford University Press, 1999 Now that's...

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The list of ingredients for a birthday cake

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The list of ingredients for a birthday cake

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Share your list of ingredients in the comments below. The first comment is the link to the table of ingredients you should fill in. Create a copy of this template, edit it and share the link in the comments below

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Considering the formulas, calculate the accurate proportions of the ingredients you should use while baking your cake (bear in mind, you need to calculate for at least 70 portions of the cake). Quite a challenge, huh?

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Check out this Blog Graphic designed by Alla Osipenko.

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After making all the necessary calculations, edit the template (the INGREDIENTS part, to be exact) and share your recipe with the groupmates in the comments below. Analyze your the other teams' recipes. Are the calculations right? Did they manage to consider all the Granny's requirements?

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1. Prepare the sample of your team’s cake as directed in the formula. Use the following formula to convert the yield of

the recipe if needed. Create a Job Plan Sheet on a separate sheet of paper.

Step 1 desired yield ÷ existing yield = conversion factor

Step 2 existing quantity × conversion factor = desired quantity

2. In the chart below, list the steps taken to make your assigned cake type, the actions taken at each step,

and the start and stop times of each step.

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1. Bake your cake as directed in your formula. Test your cake for doneness.

2. Select and obtain an icing or sauce formula for your cake.

3. List the steps for preparing the icing or sauce and the action taken at each step in the chart that follows. Include your start and stop times for each step.

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1. Apply the icing or sauce to your cake as directed.

2. Taste and evaluate your cake. Rate your cake using the following scale (circle one):

1 = Poor; 2 = Fair; 3 = Good; 4 = Great.

Record your ratings in the Product Assessment chart on the next page. Share your results with the-class.

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This content is created by the owner of the form. The data you submit will be sent to the form owner. Microsoft is not responsible for the privacy or security practices of its customers, including those of this form owner. Never give out your password.

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1. Make photos of your cake and bring the samples to the classroom for everyone to taste it.
2. Prepare the presentation of your cake. Take into consideration:
- Give a unique name to your product:
- Describe the ingredients used (and the ways to substitute them with the cheaper or completely different ones, giving arguments to your choice):
- Explain the choice of the icing or sauce type;
- Comment on the results of your product assessment
You can make either a video presentation, or a slide show to support your speech. Every member of your team should take part in the presentation

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Now you're going to evaluate your peers' work. Study the other teams' ingredients lists, their Step 2 lists, their baking formulae and their presentation. Fill in the evaluation sheet

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Evaluate the cakes and icing or sauce presented using the Performance Checklist belowPerformance StandardsLevel 4—Performs skill without supervision andadapts to problem situations.Level 3—Performs skill satisfactorily withoutassistance or supervision.Level 2—Performs skill satisfactorily, but requi…

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Vanilla Sponge Cake Recipe | Two Stage Method | Dense & Velvety

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Susan shows you how to make a vanilla cake using the two stage method. The two stage cake turns out more velvety and denser than the creaming method cake.