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Commercial Baker 
Cake Decorating
Rubric Code: NX96985
By dclark8
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Cake Decorating
 

20 pts


15 pts


10 pts

Butter Cookies

20

Cookies were laid out in a professional manner on the sheet tray.
Cookies had a very consistent size and shape for all 12 rosettes and shells.
15

Cookies could have been laid out in a better form on the sheet tray.
Cookies had a consistent size and shape with just a few minor inconsistencies.
10

Size and shape are not appropriate, or consistent
Icing

20

Spread evenly. Smoothly finished. No signs of crumbs.
15

Spread evenly. Signs of some crumbs.
10

Uneven icing. Signs of crumbs. Icing does not fully cover cake.
Boarders

20

Boarder was balanced and consistent throughout. Sized appropriately for the cake.
15

Boarder had areas of inconsistent size, and uniform all the way around.
10

Uneven boarder shape. A bit careless in the craftsmanship.
Roses

20

Pleasing placement of roses formation of the roses were excellent and nicely sized for the cake. Good placement of the leafs.
15

The size of roses for the cake was a bit too large or small, the formation of the roses could have been better, leafs were place ok.
10

Placement and structure of roses are not well placed or formed.
Basketweave

20

The basket weave was spaced evenly and size was uniform and consistent on the whole cake. Great attention to detail.
15

The basket weave was spaced evenly with only a few areas of concern. The overall spacing was good, but had areas that was not uniform. Could have had better attention to detail.
10

The basket weave was not spaced even around the cake and the over all work was not cosistant
Score





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