LEARNING OUTCOME NO.

DECORATE CAKES AND

PRESENT BAKERY PRODUCTS

CONTENTS:
1. Identify the specific decoration appropriate for the cake
2. Identify the standard recipes of icing and decorations
ASSESSMENT CRITERIA:
1.Cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
2. Suitable icing and decoration are used according to standard recipes
and/or enterprise standards and customer preferences
CONDITIONS:
Students/trainees must be provided with the following:
Decorative tools:
Spatula
Parchment paper
Piping bag
Pastry brush
pastry bag
turntable
serrated knife
grater

ASSESSMENT METHOD:
Lecture/Discussion
Demonstration/Application
Oral Presentation

LEARNING OUTCOME SUMMARY

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
No.

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Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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LEARNING EXPERIENCES
Learning Outcome No. 3 DECORATE CAKES
Learning Activities

Special Instructions

1. Read Information Sheet No.3.3-1 Read

entitled

Decorating

Cakes

and

and

understand

the

information sheet.

Sponges
2. Answer Self-Check No.3.3-1

Compare your answer with the

answer sheet No. 3.3-1. Getting a
75% correct answer entitles them
to proceed to the next Information

3. Perform Job Sheet No.3.3-1- A/C

Sheet.
Compare performance with the

entitled Prepare Buttercream

performance

Icing

No.3.3-1- A/C.

4. Perform Job Sheet No.3.3-1- B/C

Compare performance with the

entitled Icing a Cake.

performance

5. Perform Job Sheet No.3.3-1- C/C

No.3.3-1- B/C.
Compare performance with the

entitled Decorate Cake.

performance

criteria

criteria

criteria

checklist

checklist

checklist

No.3.3-1- C/C.

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

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INFORMATION SHEET No. 3.3-1

DECORATING CAKES AND SPONGES
Learning Objectives:
After reading this Information Sheet, you should be able to:
1. Define the words/terms related in decorating cakes and sponges.
2. Determine the Icing/Frosting Tips used in decorating cakes.
3. Enumerate the types of icing.
In the previous topics you learned how to select and prepare fillings,
assemble cakes and select coatings used as coverings. In this module, you
will determine the types of icing and frosting and the different decorating
tips used in decorating cakes and sponges.
LET US STUDY!

Frost- to coat or cover the cake with icing

Fondant icing soft icing

Lard semisolid oil

Whip to beat rapidly to incorporate air

Fluffy being light, soft, or airy

Cakes, frosted or unfrosted, have been popular for thousands of years.

Highly decorated cakes have long been associated with holidays and special
events such as birthdays, weddings, and Christmas.
Cake Decorating
A finished cake is often enhanced with icing, or frosting, and toppings
such as sprinkles. The frosting on the cake is the proverbial extra bit of
goodness. Frosting is usually made from powdered sugar, milk or cream,
and often flavorings such as vanilla extract or cocoa powder. Some
decorators use a rolled fondant icing. Commercial bakeries tend to use lard
for the fat, and often whip the lard to introduce air bubbles. This makes the
Form 4.1 to Form
4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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icing light and spreadable. Home bakers either use lard, butter, margarine
or some combination. Sprinkles are small and colored pieces of sugar.
In the 20th century, new cake decorating products become available to
the public. These include several specialized sprinkles and even methods to
print pictures and transfer the image onto a cake.
Icings and Frostings
Icings and frostings are mixtures spread all over the cake to make it
more appealing. Though icings and frostings serve the same purpose on
cakes, they are different in their respective preparations and ingredients.
An icing is either a fluffy or thin mixture. Fluffy icing is a cooked sugar
mixture containing egg whites or yolks, stiff enough to spread in swirls on
cakes. Thin icing contains only sugar and liquid, cooked or simply spread
with a plastic brush.
A frosting is a thick mixture which either cooked or uncooked, used only
on cakes.
Comparison chart
Frosting

Icing

Uses

Coating outside of cake

Glaze on cakes and pastry

Appearance

Fluffy, like buttercream

Glossy

Ingredients

Cream or butter base

Sugar base, or egg whites,

butter or cream

Consistency

Thick and gooey

Thin

Types of Frostings
1. Uncooked icings is a mixture made by creaming butter, sugar, small
amount of liquid and flavoring. It is also known as butter icing.
2. Cooked frosting is a combination of sugar and liquid. It is cooked like
candy and requires some temperature attention. A good example of
cooked frosting is fudge frosting.
Types of Icing
1. Buttercream is made by creaming butter until pale with icing sugar,
vanilla and milk. This soft, buttery icing can be spread over a cake or
piped into patterns. It can also be flavored with color or chocolate and
Form 4.1 to Form
4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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is perfect for small cakes, like cupcakes.

Buttercream hardens on refrigeration, and
does not keep for more than a few days.
Remember to keep this icing cool as it
icing melts easily.
2. Fondant. This stiff and shiny icing can be
kneaded and rolled out to cover fruit or
chocolate mud cakes, often over a layer of
marzipan. Since its firmness helps keep cakes
fresh, it is often used for big cakes, wedding
cakes and cakes that require traveling. Fondant
can be made at home although it's usually
purchased in a ready-to-use block. It comes in
white and ivory shades, but can be tinted to any color.
3. Meringue. This typically American-style
frosting is made from egg whites, caster sugar
and water. It is whipped and then spread with
a palette knife onto the cake to create an
edible looking icing that looks particularly
striking when decorated with fresh flowers.
Be warned though, you must act quickly
when icing your cake as it sets within moments of coming off the heat.
4. Ganache. This rich chocolate icing is made
from either white of dark chocolate and
cream. Ganache can look shiny or matte
and is also used as a filling or piped into
decorations. White chocolate ganache can
be tinted. Avoid pairing ganache with a light
cake such as a delicate sponge as this thick
icing needs a cake that it won't overpower,
such as a mud cake or an almond bundt cake.
5. Royal Icing. Often confused with fondant,
royal icing is a white meringue-like mixture
made from egg whites, acetic acid and icing
sugar. Royal icing is easily made at home,
and has multiple uses. Becoming rockForm 4.1 to Form
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QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

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hard once set, it is ideal for attaching decorations to cakes and is a

popular icing for piping.

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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TOOLS FOR CAKE DECORATING

Piping bags or syringe, and various piping tips. To use a piping bag or
syringe, a piping tip is attached to the bag or syringe using a coupler. The
bag or syringe is partially filled with icing which is sometimes colored. Using
different piping tips and various techniques a cake decorator can make
many different designs. Basic decorating tips include open star, closed star,
basket weave, round, drop flower, leaf, petal and specialty tips. Fondant icing
(also known as sugar paste) and butter cream are used as covering icings
and to create decorations. Floral sugar craft or wired sugar flowers are an
important part of cake decoration. Cakes for special occasion, such as
wedding cakes are traditionally rich fruit cakes that are covered royal icing
or sugar paste. They are finished with piped borders and adorned with a
piped message, wired sugar flowers, hand-formed fondant flowers, piped
flowers or crystallized fruits or flowers such as grapes or violets
CAKE DECORATING TIPS GUIDE
One of the cake decorator's essential tools are cake decorating tips.
They are also called icing tips, cake tips or pastry tips. These tips are mostly
available in metal but there are some plastic ones available, too.
With just a few these tips you can magically create different effects with your
frosting. Just by varying the angle, the pressure and the way you move the
tip and you change the look of your borders.
There are two kinds of tips: one that you use directly with the pastry bag
and one that you use with a plastic coupler. Here in the picture you will
see different sizes of cake tips. The big ones, you place it directly inside the
pastry bag. The smaller ones are used with the plastic coupler.

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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By holding the bag on different angles, you can create different

designs using the same cake decorating tip.
Here as an example, a star tip was used two ways, pointing straight down
and on a 45 angle. When it was used on a 90 angle the effect was like a
star whereas when it was used on a 45 angle a shell was made. By
changing the pressure on how you squeeze the bag, you can vary the size of
the star and shell.

ROUND

Use it to make dots, vines, scrollwork, little flowers and lettering.

STAR
This tip is often used for top and bottom borders. Also used to pipe
stars, rosettes, shells, reversed shells and even leaves. Small star tips can
also be great for lettering. Shown below are two kinds of star tips - open star
and closed star.
OPEN STAR

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
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CLOSED STAR

PETAL
Used to make different kinds of flowers like roses, pansies, daisies and
blossoms. This tip is also great for making ruffles, scallops and ribbons.

BASKET WEAVE
Make basket weave effect with the use of this tip. It can also be used to
make pleats, scallops and textured borders.

LEAF
Make leaves for your flowers with this tip. Make nice pleats, edges
and scallops.

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

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U-TIP
I usually use this to make flowers like lilies and chrysanthemums.
It can also make interesting textured borders.

DROP FLOWERS
This tip is usually used in a 90 angle. It makes stars and flowers.

As you can see, pretty much any kind of tip can be used to make borders,
edges and other creation.

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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Self-Check No. 3.3-1

I. Identification. Identify the word that is being described of the following
statement. Write your answer to a separate sheet.
______________1. This stiff and shiny icing can be kneaded and rolled out to
cover fruit or chocolate mud cakes, often over a layer of
marzipan.
______________2. It is a thick mixture which either cooked or uncooked,
used only on cakes.
______________3. It is a cooked sugar mixture containing egg whites or
yolks, stiff enough to spread in swirls on cakes.
______________4. Icing that is made from either white of dark chocolate or
cream.
______________5. It is made by creaming butter until pale with icing sugar,
vanilla and milk.
II. Matching Type. Match Column A with the correct answer on column
B. Write your answer to a separate sheet.
A.

Decorating Tips

_________1.

a. Basket Weave

_________2.

b. Leaf

________3.

c. Open Star

________4.

d. U-Tip

_________5.

e. Petal
Form 4.1 to Form
4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

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f. Drop Flowers

III. Enumerate the types of icing.

1.
2.
3.
4.
5.

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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Answer Key for Self-Check No.3.3-1

I. IDENTIFICATION
1. Fondant
2. Frosting
3. Fluppy Icing
4. Ganache
5. Buttercream
II. Matching Type
A. Decorating Tips
1.

c. Open Star

2.

e. Petal

3.

a. Basket Weave

4.

d. U- Tip

5.

f. Drop Flowers

III. Enumeration
1. Butter cream
2. Fondant
3. Meringue
4. Ganache
5. Royal icing

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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Page 15
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Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
No.

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JOB SHEET No. 3.3-1-A/C

Title:

Prepare Buttercream Icing

Performance Objective:

Given the steps and procedures in preparing

butter cream icing, you should be able to
prepare and present buttercream icing.

Ingredients in buttercream icing

cup butter or margarine
2 cups confectioners sugar sifted
1 tsp vanilla ( fruit juice or other
flavoring)
3 tbsp cream or top milk
Vegetable coloring (liquid or paste)
2 squares chocolate melted( for
chocolate flavor) optional
Knife

Bowls

Mixing Bowls

Mixer ( hand or electric)

Measuring cups and spoons

sifter

Supplies and Materials:

Equipment:

Steps and Procedure:

1. Cut softened butter into cubes and put it

into a bowl. Cutting the butter smaller will
make it easier to mix.

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

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2. Beat the butter at

low speed for at least
5 minutes until it is
light and fluffy, has
reached
a
much
lighter color (near
white)
and
has
doubled in size. You
can use a handheld
beater, an electric mixer, or a food processor
with a whisk attachment.
3. Add half of the
sugar and mix it
into the butter. You
will be adding the
rest of the sugar
later; adding the
sugar
a
small
amount at a time
will help prevent it
from flying out everywhere
4. Add the rest of the ingredients and continue
mixing at a low speed.
5. Consider adding some coloring. You can
leave the buttercream plain, or you can make
it coloring by adding a few drops of food
coloring or gel icing coloring. Keep in mind
that some flavorings, such as cocoa powder,
will already tint the icing darker, so the
coloring will not show up.
6. Add the rest
of the sugar and
beat the icing
again using a
high
speed
setting. This will
give you frosting
that is light and
fluffy. You will need to beat it for about two to
three minutes.
Form 4.1 to Form
4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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If the cream is too thick, add some more

cream, milk, or half-and-half. Start with
one tablespoon, mix, then add more if
necessary.

If the cream is too thin, add a little bit

more confectioner's sugar

7. Store or serve the buttercream. At this

point, you can spread the buttercream over
a cake or some cupcakes, or you can store it in
a plastic Ziploc bag or an airtight container
until you are ready to use it.

Assessment Method:

Buttercream will
refrigerator for 2 weeks.

Cakes and cupcakes frosted

buttercream will stay fresh for 3 days.
Observation
Checklist

using

stay

fresh

Performance

in

the
with

Criteria

PERFORMANCE CRITERIA CHECKLIST 3.3- 1-A/C

Did you . . . .

YES

NO

Sanitize the tools and utensils?

Prepare and measure accurately the ingredients?
Use the tools and equipment properly?
Use PPE?
Follow the procedures in preparing buttercream icing?
Maintain the cleanliness of working area?
Prepare buttercream icing with proper specification?

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
No.

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Page 19
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Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
No.

Developed by:
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Page 20
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JOB SHEET No. 3.3-1-B/C

Title:

Icing a Cake

Performance Objective:
Supplies and Materials:

Equipment:

Steps and Procedure:

Given the steps in icing a cake, you should be

able to icing a cake.
Materials needed in icing a cake:
Prepared Icing
Cake
Lazy Susan
Spatula/metal spatula
Spackle tool/ metal scraper
ICING A CAKE
1. Put a huge
amount of icing on
top of the cake.
Don't be hold back
on this, we will
move this icing
around and remove most of it.
2. Now, spread the
icing to cover the
top of the cake. Try
not to lift the
spatula too much
so you won't have
any crumbs. If you
do get crumbs just wipe it off on another bowl
and use those for the filling. You can spread
some of the icing towards the side of the cake
and you can take some of the extra icing off,
too.

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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3.
Take
some
icing with your
spatula hold it
against the side
on a 90 degree
angle and spread
it, covering the
cake all around.
Use your other hand to turn the lazy susan
while doing this. Make sure the edges are a
hanging little bit higher on the top of the
cake.
4. When the cake
is
covered
all
around, take the
spackle tool and
hold it against the
sides again on a 90
degree angle. Turn
the cake round
and round while leaving the spackle tool in
the same place. It may take a few round trips
before you smooth it out.
5. Using the metal
spatula
push
those overhanging
edges towards the
center of the cake.
Repeat
all
around,
wiping
the
excess
buttercream to the bowl. You should have
nice, clean edges.

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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6.
Clean
the
spatula and run it
across the top to
smooth it. What
also
helps
to
smooth the cake
is using a spatula
that was dipped in
hot water. The
buttercream a bit.
Assessment Method:

Observation
Checklist

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

heat

using

helps

melt

Performance

Date Developed:
April 18, 2016

Document
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the

Criteria

Page 23
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PERFORMANCE CRITERIA CHECKLIST 3.3-1-B/C

Did you . . . .

YES

NO

Use PPE?
Sanitize the tools and utensils?
Use appropriate buttercream icing?
Follow proper steps and procedures in icing a cake?
Use proper materials or utensils in icing a cake?
Present a cake with proper icing?

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
No.

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Page 24
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Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
No.

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Page 25
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JOB SHEET No. 3.3-1-C/C

Title:

Decorate Cake

Performance Objective:

Supplies and Materials:

Tools :

Given the decorating materials, you should be

able to decorate a cake.
Materials needed to decorate cakes :
Prepared cake with buttercream icing
Decorating Materials (Fruits, edible
flowers and different designing materials
in decorating cakes)
Lazy Susan
1. Use decorating materials and items to
decorate a cake.
2. Make your own design for your cake.

Steps and Procedure:

2. Decorate a cake within 30 minutes.

3. Use Performance Criteria Checklist no.3.1-5
to evaluate your own output.
4. Present your work to your teacher.

Assessment Method:

Observation
Checklist

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

using

Performance

Date Developed:
April 18, 2016

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Criteria

Page 26
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Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
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PERFORMANCE CRITERIA CHECKLIST 3.3-1-C/C

Did you . . . .

YES

NO

Follow the health and safety procedures relating to working

with decorating cakes?
Use PPE?
Sanitize the tools and utensils to be used in decorating
cake?
Use proper tools and materials safely when decorating
cakes?
Use different and proper decorating materials?
Finish decorated cake within a given time?
Present decorated cake with unique design?

Form 4.1 to Form

4.4
QUALIFICATION
Bread and Pastry
Production NC II

Date Developed:
April 18, 2016

Document
No.

Developed by:
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