Tasks

1. Review the Customer Profile provided.
2. Baking and Flavour
   • Provide a 150-word description of 3 sugar-free alternatives. (50-words per alternative)
   • Provide a 150-word description of 3 gluten-free alternatives. (50-words per alternative)
   • Using the vanilla cake and swiss meringue buttercream recipe provided, substitute the granulated sugar and all-purpose flour using one sugar free alternative and one gluten-free alternative. Make your substitutions for the new recipes using the Cake Recipetemplate. Be sure to calculate the yield to the amount required.
     Vanilla and SMBC Recipe Template
   • Describe the pitfalls that may happen to the texture of the cake by substituting these ingredients.
     Refer to Lesson 3: Baking Cakes for Special Diet in Module 10.
   • What medium will you use to cover this cake? Options to consider buttercream, fondant, ganache, marzipan, modelling chocolate etc. Include the recipe (if needed) and method in the Cake Recipe template.
3. Design
   • List the design components you see in couple’s original wedding cake.
   • List the design components you will use in the new cake design.
   • Provide a drawing for this new cake. It must be in colour.
   • Provide a 150-word explanation for the inspiration behind your cake design and the design decisions you’ve made