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Cake Decorating

February 26, 2019

This is your online resource for the 4-H Cake Decorating project. The record sheet and exhibit sheets are located below. 

If you have any questions, please refer to the 4-H Handbook or contact the Extension Office.

*If you have trouble accessing any of these documents below because of a disability, please contact the Jackson Co. Extension Office at (812) 358-6101 or send an email to mille330@purdue.edu.

 

Here are the requirements for this project:

CAKE DECORATING

  1. 4-H member must fill out a record sheet to be turned in with the green/white record book.

    Exhibit Introduction

    The cake decorating subject provides skills-based educational experiences that provide an opportunity for mastery before building on that experience to develop more advanced skills.  This subject area is divided into three levels: Beginner (Grades 3-5), Intermediate (Grades 6-8), and Advanced (Grades 9-12).  While the defined grades are intended to be a guide, older youth enrolled in this subject for the first time may start in a lower grade skill level with permission by the county extension educator.  The Wilton Method of Cake Decorating student guides and their supporting materials will be used as the educational framework.

     

    Skills and techniques demonstrated should be age/grade appropriate.  While it is not to say a beginner level member cannot master an advanced level skill, it would be rare and unique.  Therefore, exhibited cakes must demonstrate the minimum five techniques from their given level outlined in Indiana 4-H Cake Decorating Skills and Techniques, 4-H 710A, but may also include higher/lower level techniques that have been mastered.  Any higher/lower level techniques will not be counted as part of the minimum five, but nevertheless will be evaluated for quality. All cakes must be created using a Styrofoam, foam, or other solid dummy.  Unless specified otherwise, cakes are to be iced using Royal icing.  Youth may practice skills using buttercream, but this type of icing will not withstand environmental conditions when being displayed an extended period of time.  When displaying a cut-up cake or tiered cake, the exhibitor must include a diagram and description indicating how the cake was assembled.  This diagram and description can be attached to or written on the skills sheet.  All exhibits must include a completed Cake Decorating Skills Sheet (4-H 710).  This sheet may be attached to the cake board.

     

    Beginner Level (Grades 3-5)

    Cakes must be on a cake board approximately 3/8” thick and 3” larger than the cake. For example, if the cake is 8” round, then the cake board must be 11” round.  The cake board must be neatly covered and well taped or otherwise attached underneath.  Cakes exhibited in the beginner level are to be a single tier/layer, no more than 5” tall, and may be round, square, or rectangular and the cake board is to be no more than 12”x12”.  Tips and skills demonstrated are limited to those explained in The Wilton Method of Cake Decorating Student Guide 1.  A minimum of five skills are to be demonstrated.  NOTE – While nail flower creation is explained in student guide 1, the difficulty level may be too high and not educational for some beginner level youth.

    Intermediate Level (Grades 6-8)

    Cakes must be on a cake board approximately 3/8” thick and 3” larger than the cake.  For example, if the cake is 9”x13” rectangular, then the cake board must be 12”x16” rectangular.    The cake board must be neatly covered and well taped or otherwise attached underneath.  Cakes exhibited in the intermediate level are to be a single or double tier/layer, no more than 12” tall and may be any shape.  Youth may choose to decorate an inverted (upside down) character pan, create a 3-dimensional cake.  It is also permissible to cut-up pieces of Styrofoam, foam, or other solid material to create a new shape, like a butterfly or castle for example.  The cake board is to be no more than 24”x24”.  Tips and skills demonstrated are limited to those explained in The Wilton Method of Cake Decorating Student Guide 1 and 2.  A minimum of five skills from student guide 2 are to be demonstrated.  NOTE – While applique creation is explained in student guide 2, the difficulty level may be too high and not educational for some intermediate level youth.

     Advanced Level (Grades 9-12)

    Cakes must be on a cake a cake board approximately ½” thick and 4” larger than the base cake.  For example, if the cake is 26” round, then the cake board must be 30” round.    The cake board must be neatly covered and well taped or otherwise attached underneath.  Cakes exhibited in the advanced level may be multiple layer and/or tiered and may include multiple cakes, like a wedding cake.  Youth may choose to create a character or 3-dimensional cake by cutting-up pieces of Styrofoam, foam, or other solid material to create a new shape.  Dowel rods, plates, etc. should be used to support multiple layers and tiers.  Fondant icing and gum paste is permissible.  Cakes may be any shape, no more than 36” tall and the cake board is to be no more than 36”x36”.  Tips and skills demonstrated are limited to those explained in The Wilton Method of Cake Decorating Student Guide 1, 2 and 3.  A minimum of five skills from student guide 3 are to be demonstrated.

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