A well presented display increases eye appeal and may persuade costumers to order a slice or buy a whole cake when they see it.
It is important to keep your cakes seasonal as rich chocolate and cream cakes will sell well in winter but in summer light cakes with fresh fruits sell better.
When displaying cakes for any situation it is important to keep everything clean, neat and tidy.
When you are displaying a cake you don’t want to leave it in the display if 1/3 of the cake is left and crumbs are lying around the plate.
Appropriate silver cake servers can also be used to make an impression on the customer.
To be carried away, the cake need to be rested on a cake board slightly larger than the actual cake.
A lace doyley placed under the cake adds to the visual pleasure but make sure the cake is cut before hand as not to damage the doyley.
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed to with your Trainer.
The student will need to produce a diagram of a gateaux that they will be decorating:
A brief history of the style will need to be presented