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1. Design decorative sugar work. 1.1.Design sugar-based decorations for cakes and desserts

01 / 10 / 2021 Essays & Coursework

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Unit Sector


Elements and Performance Criteria



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Design decorative sugar work.

1.1.Design sugar-based decorations for cakes and desserts.

1.2.Produce sketches of required forms and shapes.

1.3.Identify colours, decorations and supports.

1.4.Calculate and record required quantities of differently coloured sugar.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Boil sugar.

3.1.Select, sort and assemble ingredients according to the sequencing of food production.

3.2.Combine sugar and water and boil to required temperature.

3.3.Add required colouring and flavourings according to design requirements.

3.4.Arrest the temperature at the correct point for pulling, casting or blowing.

3.5.Safely handle boiled sugar solution according to recipe requirements.

4. Pull boiled sugar.

4.1.Cool sugar solution to appropriate temperature for pulling.

4.2.Manipulate boiled sugar to avoid crust forming.

4.3.Turn out and pull sugar to incorporate air and to achieve elasticity and sheen.

4.4.Use a suitable work surface and work safely to avoid burns.

5. Store pulled sugar.

5.1.Portion pulled sugar according to intended use.

5.2.Use correct packaging methods and vacuum seal pulled sugar pieces.

5.3.Store pulled sugar in appropriate environmental conditions .

6. Blow sugar work.

6.1.Create individual sugar pieces using appropriate blowing techniques.

6.2.Blow air through blowpipe into boiled sugar of the correct temperature.

7. Cast sugar work.

7.1.Prepare framework or moulds for individual sugar pieces.

7.2.Cast boiled sugar, shaping into desired forms or moulds.

7.3.Use appropriate techniques to achieve correct and even thickness.

7.4.Remove framework from sugar at the correct stage of hardening.

7.5.Move sugar items to cool areas to accelerate cooling.

7.6.Store cast sugar items in appropriate environmental conditions.

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