Northumberland County 4-H
CAKE DECORATING
PROJECT
For Levels 1—3
Name: ______________________________________________
Club: _______________________________________________
Leader: _____________________________________________
Year: ________________
Level: ________________
All levels must complete the Cake Decorating Project Record book. (You are
encouraged to keep a photo record of your cake decorating projects and attach it to your record book each year. This is helpful in determining that you
are increasing your skills each year.)
LEVEL 1: Decorate a single-layer pan form or sheet cake using all of the fol
lowing:
* At least 2 (two) complimentary colors.
* The small writing tube
* The medium star tube (for filling in the design)
LEVEL 2: Decorate a single-layer pan form or sheet cake using all of the fol
lowing:
* At least 2 (two) complimentary colors.
* The small writing tube and medium star tube
* The rose tube (for making flowers)
* The leaf tube (for making leaves)
* Edible materials such as candies and coconut may be used
to help create the design.
LEVEL 3
FREE LANCE: Design and decorate a double-layer or tier cake for a special
occasion (such as a bridal shower, wedding, retirement
party, etc.) using all of the following:
* Two or more complimentary colors
* the writing tube and the star tube
* the rose and leaf tubes or flowers and leaves made on a nail
head and transferred to the cake.
* At least one special effects tube or striping (spatula or
brush).
In addition to the decorated cake, bring to Round-Up:
* one place setting for this occasion
* a menu of what would be served with the cake
ATTENTION, LEADERS & MEMBERS!
You will note on page one that the Cake Decorating Project is divided into
three (3) levels, not years. Depending on the member’s age and skill, it may
sometimes be necessary for a 4-H’er to spend more than one project year in a particular level.
Leaders should make that decision based upon the knowledge of the member’s
ability.
JUDGING—ALL LEVELS
In addition to the specific requirements for each level as listed on page 1,
please be aware that the following will apply to judging at all levels:
* Color and design should be well-balanced and pleasing to the eye.
* Frosting should be even in thickness with a soft texture and a pleasing
flavor.
* The judge may cut the cake to check for uniform thickness of the frosting
or cake problems which made it necessary to vary the thickness of
the frosting.
PROJECT RECORD
1. List the materials you used for this project and their costs. If you used
materials from home, find out what it would cost to buy them.
Project #1
Project #2
______________________________
$__________________
$____________________
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$__________________
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TOTAL PROJECT COST:
$__________________
$____________________
Estimated value of completed item:
$__________________
$____________________
2. List special books, pamphlets, magazines you or your leader used for project
information:____________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
3. What was the most difficult thing you had to do to complete this project?
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________________________________________________________
4. For what occasions could you use this cake? ___________________________
__________________________________________________________________
__________________________________________________________________
5. List several food items and a drink that could be served with the cake at the occasions listed above: ________________________________________________
_________________________________________________________________
_________________________________________________________________
6. How many people would this cake serve? __________
7. Did you make your cake: _____from scratch
_____ prepared mix
8. What kind of icing did you use? _____________________________________
9. List the ingredients used in making icing: _____________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
10.List the equipment used in making the icing and decorating the cake:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
INSERT PHOTO OF CAKE HERE:
4-H ACTIVITIES REPORT
This report will help you keep a better record of your club activities. Fill it in as you complete each assignment. Refer to this record when you are entering county, state and national programs. As your local
leader to explain these programs to you.
My 4-H Activities Report for Year: __________ Community Service work done:
Project(s) taken: ___________________________ By myself: _____________________________
_________________________________________ With Club: _____________________________
_________________________________________
Number of club meetings held: ___________
Offices Held
Number you attended: ____________
Club: ____________________________
County: __________________________
Number of new members you encouraged to join
4-H: ___________
“Show-and-tell” given to:
Check the events you attended:
Family: _________________________________
___ 4-H Camp Brule
Friends: _________________________________
___ Day Camp
Local club: ______________________________
___ Club Picnic
County: ________________________________
___ Countywide Picnic
Regional: _______________________________
___ County Fair
___ Round-Up
State: __________________________________
___ Presentation Night
News Article: ____________________________
___ Teen Retreat
________________________________________
___ State Days
Radio ___________________________________
___ 4-H Leadership Conference
TV _____________________________________
___ Capital Days
___ Other: _________________________________________
This publication is available in alternative media on request.
Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing
any type of accommodation or have questions about the physical access provided, please contact Sam Nicola in advance of your participation or visit.
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an academic and work environment free of discrimination, including harassment. The Pennsylvania State University
prohibits discrimination and harassment against any person because of age, ancestry, color, disability or handicap, national origin, race, religious creed, sex, sexual orientation, or veteran status. Discrimination or harassment against faculty, staff, or students will not be tolerated at The Pennsylvania State University. Direct all inquiries regarding the nondiscrimination policy to the Affirmative Action Director, The Pennsylvania State University, 328 Boucke Building, University
Park, PA 16802-5901, Tel 814-865-4700/V, 814-863-1150/TTY.