Prepare and present gateaux, tortes and cakes hpa. C 07


Use appropriate equipment to assemble cakes for gateaux, tortes and cakes



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3.3 Use appropriate equipment to assemble cakes for gateaux, tortes and cakes


Round metal discs are invaluable in moving products around while they are being assembled.

Spatulas are used to spread creams over layers.

Knives – Long serrated knives for cutting cakes.

Piping bags and a variety of piping nozzles.

Moulds to hold mousses and soft creams in place until they have had a chance to chill and stabilise.

Storage trays to place assembled product and carry to storage area.

Cardboard bases to support and present finished product.

Stencils for marking cakes in particular designs.

Clear Acetate used to line moulds that have mousse filling on top of sponge. Different cream fillings can be high-lighted when seen through the acetate.

Blast chillers to chill product quickly so the next stage of production can be commenced.

Coolrooms for holding product with short shelf life.

Freezers to hold product in suspension for sale at a later date. Keeps production cost down.



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