Colorado State University, U.S Department of Agriculture and Colorado counties cooperating.  Colorado State University Extension programs are available to all without discrimination. To simplify technical terminology, trade names

or products and equipment occasionally will be used. No endorsement of product names is intended nor is criticism implied of products not mentioned.

#InspireKidsToDo

Related ProjectsFoods and NutritionSpecialty FoodsPhotographyGardening

Cake Decorating

Project Units 1-6 are designed formembers 8-18 years old.

Bake and frost a single layer cake Develop skills using cakedecorating equipment, such aswriting, leaf and star tips on asingle-layer cake

Frost a two-layer cake using threetips: writing, leaf and star

Cake Decorating Units 1-3 Inspiring youth to:

Use a character pan and decorate usingrecommended tipsDecorate cupcakes to create differentthemes or charactersDecorate cookies to create differentthemes or cookie structuresUse a cut-up cake to create differentshapes or forms and decorate usingdifferent tips.

Cake Decorating Units 4-6 Inspiring youth to:

Project units are designed formembers 11-18 years old.

Using advanced decorating tips (dropor flat surface flowers, flowers madeon a flat flower nail, borders and sidetrims) to create a two-layered cakeUsing fondant to decorate a two-layered cakeUsing advanced decorating skills tocreate a flower on a lily nail todecorate a cake

Cake Decorating Units 7-8 Inspiring youth to:

Project units are designed formembers 14 and older

Create and decorate tiered cakes ofthree or more tiersDecorate using advanced skills Create mold of different shapesusing different edible materials Create your own project

Cake Decorating Units 10-12Inspiring youth to:

Growing Career PathwaysCake DecoratorBakerCulinary Arts Designer

Cake Decorating

Resources:Exhibit & Judging

Requirements

Record Books

Manual Information

Located at: Colorado4h.org

Put 5 drawings or pictures of your required (4) and exhibit (1) cakes into a binder Cakes will not be cut for judging4-H Members placing in top 10 or Grand Champion must move to a new unitIf a member repeats a unit, member must show what new skill is learned Have fun telling your storyExhibit at county fairSuperintendent approval required for exhibits larger than 2' x 2'

Unit Tips:Members select & learn the basic skillsbefore moving to advanced units (1-3) Base frosting can not be Royal Icing orRolled Fondant. Fondant decorationsaccepted (1) Tip work is required (2)Real cakes, batter, cookie dough and ediblematerial are required (1-6)Cake forms hold better and are preferred. 2cakes must be real (7-10)Fondant covered cake required for 2 of 4cakes (8)Required border at base of cake, givesfinished appearance (1-12)Show smooth base on the ¼ top of cake (1-3,& 5)

Specific Unit

DetailsPlace cake on a firm, disposablesurface. Using 1 ½” on each side fromborder base, cut parallel to the shape.Surface should be covered with afood safe material (ex. foil). Ifdecorative gift-wrap paper or fabric isused, a food quality plastic wrap isrequired. Freezer paper is not advisedUnits 4-6 can be taken in any orderfor all 4-H ages. Units 7-9 can betaken in any order and are for 4-Hages 11 and up. Units 10-12 are forages 14 and up onlyTwo cakes of same size place on topof each other (two-layered 3, 7, 8 & 9)3 molds required plus exhibit mold for4 total (11)75% judging score based onnotebook completion (12)