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For their Specialty Cake Task, Year 12 Food and Hospitality students designed and decorated their own contemporary cake. They trialed a range of techniques prior to making their final cake.

The Year 12s have used buttercream, fondant and also mirror glaze to decorate them, along with chocolate ganache, piping work, meringues and chocolate shards. They have produced cakes to an industry standard and should be extremely proud of their efforts.

 

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