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iRubric: 2 Layer Cake Assembly2 rubric

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2 Layer Cake Assembly2 Cake Decorating Part 1: Decorate a Swedish cake according to the photo The cake must be 2 layers. Enrobe with buttercream and apply chocolate squares & rectangles. Part 2: Pipe a Buttercream border. Using your American Buttercream, pipe a straight shell border 6" using your star tip between size 824-826 on parchment with your name. Rubric Code: M4B48C By chefmcampbell Ready to use Public Rubric Subject: Arts and Design Type: Project Grade Levels: (none)

Cake Decorating
	Good 10 pts	Basic 7 pts	Needs Improvement 5 pts
Shape of Cake Overall appearance	Good Appropriate size and shape for the best quality of design. All components, garnishes are included.	Basic Appropriate size, but quality of design could be enhanced. Slightly uneven or missing components.	Needs Improvement Size and shape are not appropriate, and quality of design needs improvement. Missing too many components. Needs to pay closer attention to details.
Icing: tube border	Good Spread evenly. Smoothly finished. Piping holds shape well, is even and consistent.	Basic Piped in line with pattern generally even. Piping holds shape well, but lacks evenness and consistency.	Needs Improvement Uneven. Piping does not hold shape and is uneven.
Chocolate Squares	Good Border is neatly aligned and uniform and resembles technique. No gaps can be found.	Basic Border is somewhat aligned and uniform. Few gaps can be found.	Needs Improvement Border is not aligned and is not uniform. Some gaps can be found and many inconsistencies.
Chocolate Rectangles	Good Border is neatly aligned and uniform and resembles technique. No gaps can be found.	Basic Border is somewhat aligned and uniform. Few gaps can be found.	Needs Improvement Border is not aligned and is not uniform. Some gaps can be found and many inconsistencies.
Sponge cake	Good Cakes were properly mixed with light and airy crumb and crumble. Flavor was appropriate.	Basic Cakes were slightly over or under mixed with some leavening problems. Crumb and crumble were slightly dense or tough. Flavor was appropriate to the cake.	Needs Improvement Cakes were not properly mixed and had dense or tough texture. Cake was improperly baked. Flavor chosen was absent or overpowering.
Iced	Good Cake was layered and leveled properly and evenly. Cake was appropriately soaked. Masking was neat and clean.	Basic Cake was leveled and/or layered slightly unevenly. Cake was slightly dry. masking was mostly even with few problem areas.	Needs Improvement Cake was leveled and/or layered improperly. Masking was uneven and messy. Cake was improperly soaked and dry.