National 5 Cake Craft Component 1: Question Paper 

Component 1: Question Paper Overview 

The purpose of this question paper is to assess the candidates’ ability to integrate and apply breadth, knowledge, understanding and skills from across the course content. The question paper will ask candidates to state, give, name, identify, describe, explain and evaluate.

This question paper will give candidates an opportunity to demonstrate the following knowledge, understanding and skills:

•  methods of cake production

•  functional properties of ingredients

•  finishing application techniques

•  finishing decoration techniques

The question paper has a total mark allocation of 25 marks. This is 25% of the overall marks for the course assessment.

The question paper requires candidates to draw on and apply knowledge and understanding of a sample of all the areas listed in the table below.

Categories of baked items

 At least one item from each of the categories listed below should be baked and finished:

•  light/medium sponge-type cakes

•  madeira-type cakes

•  lightly fruited cakes

•  heavily fruited cakes

•  tray bakes/biscuits

Candidates should be able to demonstrate knowledge of all processes involved in the production of the categories listed.

Categories of ingredients Functional properties of ingredients used in cake baking:

•  flour

•  fat

•  sugar

•  eggs

•  raising agents

Preparing for baking

• selecting baking recipes

• identifying and selecting appropriate processing

• techniques

•  planning the stages of baking in a logical sequence

•  preparing ingredients for baking

•  preparing equipment for baking

Processing techniques

•  weighing and measuring

•  whisking

•  creaming

•  rubbing in

•  melting

•  mixing

•  folding

•  incorporating

•  depositing

Baking

• following the appropriate production method for each of the baked items

• depositing the mixture appropriately

•  carrying out readiness tests and responding appropriately

•  cooling the baked items and storing them correctly, using appropriate packaging

•  evaluating the baked items in terms of their texture and appearance and, where appropriate, taste

•  working safely and hygienically

Coatings and fillings

The completed baked items must be finished appropriately and include the fillings and coatings listed below:

•  buttercream/frosting

•  cream

•  ganache/melted chocolate

•  jams/curds

•  marzipan/almond paste

•  royal icing

•  sugar-paste

Finishing application techniques

• coating

• rolling

• smoothing  spreading  trimming

• Finishing decoration techniques

• crimping

• embossing

• texturing

• modelling

• piping

• stencilling

• using commercial cutters/aids

Preparing for finishing

Identifying fillings and coatings suitable for finishing; selecting appropriate recipes for the preparation of the chosen fillings and coatings where required

•  identifying and selecting appropriate finishing techniques

•  planning the stages of finishing in a logical sequence

•  preparing ingredients for finishing

•  identifying, selecting and preparing tools and equipment for finishing

Finishing

• Trimming the prepared baked items, where applicable, to create the desired shape, using appropriate tools and/or equipment where necessary, selecting and using the appropriate coatings and fillings

•  using the appropriate application techniques, tools and/or equipment to finish the baked items

•  applying the appropriate finishing decoration techniques with creativity, flair and resourcefulness, using appropriate tools and equipment

•  storing the finished items correctly, 

• using appropriate packaging

•  working safely and hygienically

•  evaluating the finished items in terms of their overall appearance, (including shape, design proportion, texture and colour balance) and, where appropriate, taste

Component 1: Revision Resources