The document outlines an interactive game called 'bakery decoration dash' aimed at engaging students in creative thinking about bakery products and decoration techniques using scenario coupons. It provides detailed instructions on various types of icing, fillings, and presentation methods for bakery items, including American buttercream, royal icing, and packaging options like trays and boxes. The game serves to activate prior knowledge while educating students on both practical decoration skills and product display.

2. Activity : “Bakery Decoration Dash”
Objective:
To activate prior knowledge through a fun and interactive game using
coupons and Pentel pens. This game will get students thinking creatively
about bakery products, decoration techniques, and presentation styles.
Instructions:
Distribute the Coupons:
Give each student a coupon. Each coupon should have a scenario such as:
“Decorate a birthday cake”
“Create a holiday-themed cookie”
“Design a wedding cake”
“Make a cupcake for a bakery display”
“Create a fun pastry for a café”

3. Types of
Icing,
Filling and
Glazes

4. American Buttercream:
A sweet icing made by
mixing butter, milk, and
powdered sugar. It is
used for frosting, fillings,
and decorations like
flowers and piping.

5. French Buttercream:
A rich icing made with
egg yolks and sugar
syrup, used for frosting
and filling. It needs
refrigeration.

6. Italian and Swiss Meringue
Buttercream:
Icing made with egg whites.
Italian: Hot sugar syrup is
added to whipped egg whites.
Swiss: Egg whites and sugar are
heated, then whipped.
Both are used for frosting and
filling and must be refrigerated.

7. Rolled Buttercream:
A dough-like icing made
from thick American
buttercream, rolled out
and used to cover
cookies or cakes.

8. Royal Icing:
A thick paste of egg whites
and powdered sugar, used
for decorations like piping
and cookies. It dries hard
and doesn’t need
refrigeration.

9. Whipped Cream Icing:
A light, creamy icing made
by whipping cream with
sugar. It is used for soft
decorations and must be
kept refrigerated.

10. Fillings and Glazes
Glazes:
Thin coatings of sugar
syrup or liquid that add
shine and flavor to baked
goods.

11. Jams and Jellies:
Sweet spreads used as fillings
or glazes. They can be softened
and strained if needed and
should be refrigerated after
opening.

12. Thank you for
listening!

13. Ways to
Present and
Display
Bakery
Products

14. • Trays - After taking from the
oven, product is placed onto
cooling wires, decorated and
then placed on trays or
platters.
• Cellophane Bags - Bags are
clear and transparent.
Product is placed inside the
bags to protect from outside
contamination and to slow

15. • Boxes - Product might be
placed into boxes and
displayed for sale, lots of 6 or
12. Some boxes might have
see through lids.
• Doilies - Some larger product
might be placed on a doily and
displayed individually. The role
of the doily is to have a barrier
under product and protect
from surface contamination.

16. • Labels - Packaged products will have
labels showing ingredients, name of
manufacturer and other legal
requirements. They make good
advertising.

17. • Glass Vase - Used to
graciously decorate a
tray of cookies.
• Jar - This is one of the
easiest ways to add a
twist on cookie
presentation.

18. Thank you for
listening!