Manual BPP

Sector : TOURISM SECTOR
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: Prepare and Present Gateaux, Tortes, and Cakes
Module Title: Preparing and Presenting Gateaux, Tortes, and Cakes

QUARTER 3
Bread and Pastry Production 9-12

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LEARNING MATERIALS
Welcome!
The core unit of competency, "PREPARE AND PRESENT GATEAUX,

TORTES AND CAKES", is one of the competencies of BREAD AND PASTRY
PRODUCTION NC II, a course, which comprises the knowledge, skills and
attitudes, required for a TVET trainee to possess.
The module, PREPARING AND PRESENTING GATEAUX, TORTES AND

CAKES, contains training materials and activities related to produce, fill,
decorate and present a range of specialized sponges and cakes, where finish,
decoration and presentation of a high order is required. This is prepared to
help you achieve the required competency in BREAD AND PASTRY
PRODUCTION NCII.
In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning outcome
are Information Sheets and Task Sheets. Follow and perform the activities on
your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.
The goal of this module is the development of practical skills. You must
learn the basic concepts and terminology to gain these skills. For most part,
you will get this information from the Information Sheets.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace with
minimum supervision or help from your trainer.
You will be given plenty of opportunity to ask questions and practice on

the job. Make sure you practice your new skills during regular work shift. This
way you will improve both your speed and memory as well as your confidence.

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Reminder:
 Read Information Sheet, perform Task Sheet, or Operation Sheet until you
are confident that your outputs conform to the Self-Check (Answer Key) and
Performance Criteria Checklist that follows the sheet. Suggested references
are included to supplement the materials provided in this module.
 When you feel confident that you have had sufficient practice to achieve
competency, perform and submit output of the Task Sheet or Operation
Sheet to your facilitator for evaluation and recording in the
Accomplishment Chart. Output shall serve as your portfolio during the
Institutional Competency Assessment. When you feel confident that you have
had sufficient practice, ask your trainer to evaluate you. The results of your
institutional assessment will be recorded in your Progress Chart.
You must pass the Institutional Competency Assessment for this

competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.
You need to complete this module before you can perform the module on
Preparing and displaying petits fours.

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Information Sheet 3.1-1
Fillings and coating/icing, glazes and decorations for different specialized
cakes.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate the different kinds of fillings and coating/ icing, glazes and
decorations;
2. Make a cake with fillings or coating/ icing, glazes or decorations;
3. Value the importance of fillings and coating/icing, glazes and
decorations.
Time allotment: 2 hours
In LO 1 of the Module on Prepare Sponge and Cakes, you have learned the
culinary and technical terms, baking equipment, baking techniques and
temperature ranges on baking different specialized cakes. In this module, you
will learn how to prepare and use fillings.
In this section, we will discuss how will you prepare and use the
icing/fillings/coatings and decorations for different specialized cakes.
FILLINGS - any substance inside of a pastry or pastry-like food item.

Anything in between layers of cake is a filling.
●Creams – (e.g.) buttercream, whipped cream,

pastry cream, cream cheese (Fig. 1)
Figure1

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●Chocolates – (e.g.) chocolate spread, ganache (Fig.
2)
Figure 2
●Jams – (e.g.) fruit jam, fruit puree (Fig. 3)
Figure 3
ICING - a mixture of sugar with liquid or butter, typically flavored and

colored, and used as a coating for cakes or cookies.
●BUTTERCREAM – an icing made of butter and/or

shortening blended with confectioner sugar. It is
made by creaming butter until pale with icing
sugar, vanilla and milk. It can be spread over a
cake or piped into patterns. It can also be flavored
with color or chocolate and is perfect for small
cakes, like cupcakes. (Fig. 4)
Figure 4
●Boiled Icing -it is a smooth, glossy, fluffy icing. A

crust forms on the surface but the icing stays soft
inside, with a consistency of melted marshmallow.
Sugar syrup is made, poured into beaten egg
whites, and the mixture beaten again. You need to
apply it to the cake as soon as it is ready, because
it will set quickly. It sets well, even on hot days.
(Fig. 5)
Figure 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.

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Becoming rock-hard once set, it is ideal for attaching decoration to cakes and
is popular icing for piping. (Fig. 6)
Figure 6
●Fondant - this stiff and shiny icing can be kneaded

and rolled out to cover fruit or chocolate mud cake.
Since its firmness helps keep cakes fresh, it is often
used for big cakes, wedding cakes and cakes that
require travelling. (Fig. 7)
Figure 7
GLAZES - A shiny coating such as syrup, applied to a food; to make a food

shiny or glossy by coating it with a glaze or by browning it under a broiled or in
a hot oven
●Mirror Glaze - is a stunning technique to

decorate mousse cakes, entremets, and pastries.
(Fig. 8)
Figure 8
●Vanilla Glaze - This is the perfect glaze for a

dessert bread. It is so simple to whip up; you will
be adding it to all of your breads. (Fig. 9)
Figure 9
DECORATIONS
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●Flowers and leaves – cakes are decorated with candy or fresh flowers and
leaves. It is ideal for wedding cakes. (Fig. 10)
Figure 10
●Flavored and colored sugar - These are simple

tricks that makes your baking even sweeter. This
recipe is easy and can be kept in the jars for
months. (Fig. 11)
Figure 11
●Fresh and preserved/crystalized fruits – an

impressive looking cake. It is easy to make and it
is light, fluffy and healthy.(fig. 12)
Figure 12
Self- Check 3.1-1
Identification: Write the correct word that is described or referred to. Write
your answer on a separate sheet.
_______________1. Made by creaming butter until pale with icing sugar,

vanilla and milk. It hardens on refrigeration, and does not
keep for more than a few days. Buttercream
______________ 2. A shiny coating such as syrup, applied to a food; to make a

food shiny. Glaze
______________ 3. It adds color and interest to the presentation of your cakes.

It can be flowers, flavored sugar, or fresh and crystallized
fruits. Decorations
______________ 4. It is often confused with fondant but actually, it is a white

meringue like mixture made from egg whites, acetic acid
and icing sugar. Royal Icing

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______________ 5. This is a substance inside of a pastry or pastry-like food
item. Filling
______________ 6. This is an old-fashioned type of icing wherein sugar syrup

is made, poured into beaten egg whites, and the mixture is
beaten again. It is stable and fluffy. Boiled Icing
______________ 7. A stiff and shiny icing that can be kneaded and rolled out to
cover fruit or chocolate mud cake. It is often used for big
cakes, wedding cakes and cakes that require travelling.
Fondant
______________ 8. A mixture of sugar with liquid or butter, typically flavored

and colored, and used as a coating for cakes or cookies. Icing
______________ 9. This is the perfect glaze for a dessert bread and is drizzled
over cooled baked goods or dessert. Vanilla Glaze
_____________ 10. Adding these simple tricks will make your baking even
sweeter. Flavored and colored sugar
Ingredients used for Cakes
After reading this INFORMATION SHEET, YOU MUST be able to: be able to
understand, identify the Basic ingredients used for cakes.

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Cakes
We’ve all heard the Mother Goose nursery rhyme, “Pat-a-cake, pat-a-cake,
baker’s man; Bake me a cake as fast as you can; Roll it, and prick it, and mark
it with a ‘B’; And put it in the oven for Baby and me!” Today cakes are a symbol
of many ceremonies, from birthdays to weddings. They can be light like an
angel food cake or dense like a fruitcake, and they can come in all colors,
shapes, and sizes.
BASIC INGREDIENTS
Different cake batters are created by varying the ingredients and combining
them in a certain way to form the structure of the cake. The possibilities are
endless, but the basic ingredients of fat, sugar, eggs, flour, liquid, and
sometimes a leavening agent are the common factors. Depending how these
ingredients are combined, your cake will turn out delicious and with the
desired texture. Cake baking requires that you measure the ingredients
carefully. Varying the recipe can result in a different result than intended, so
use the specified flour or fat called for in the recipe.
FAT
Shortening, butter, margarine, and oil are all considered fats and can be
used in cakes depending on the desired texture. Besides adding flavor and
moisture, fat combines with sugar during “creaming” to add lightness by
trapping air that expands during baking. This makes the cake tender, forming
a lighter crumb in the baked cake.
SUGAR
Sugar adds sweetness and flavor but also aids in browning, tenderizing,
maintaining moistness, and preserving the shelf life of the cake. Sugar
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acts as a tenderizer by absorbing water, inhibiting flour gluten development,
and incorporating air into shortening during the creaming process. It
caramelizes under heat, providing cakes with a pleasing color and aroma. In
the case of angel food cakes, sugar helps stabilize beaten egg whites to provide
the basic structure of the cake.
EGGS
Eggs provide the structure for some cakes and help bind the ingredients
together. Eggs also act as an emulsifier. By surrounding small particles of fat,
the egg helps make the cake batter smoother, contributing to volume and
texture. In addition, when eggs are beaten, they incorporate tiny air bubbles
that expand with heat in the oven, contributing to volume. Eggs should be left
at room temperature for about 30 minutes before use, as more air can be
incorporated during mixing. Eggs also add moisture, color, flavor, and
nutritional value. Generally, recipes call for large eggs. Additional eggs in a
recipe produce a denser cake.
LIQUID
Cake batters may call for water, milk, juice, or extracts to add flavor and
moisture. These ingredients are usually added with the eggs. A liquid is needed
to dissolve the sugar and also contributes moisture.
FLOUR
Although the structure of cakes is affected by the flour used in your recipe, a
more tender cake is made when little gluten development occurs. Most modern-
day recipes call for all-purpose flour. Self-rising flour may also be used in
recipes, but because it has added baking powder and salt, these ingredients
must be eliminated from the original recipe. Some cake recipes call for cake or
pastry flour. This flour has low protein content. To make your own cake flour,
sift together ¾ cup plus 2 tablespoons of all-purpose flour and 2 tablespoons
of cornstarch. The use of pastry or cake flour will make for a more tender
cake. Since measurement is so important, spoon the flour into the measuring
device and level off for greatest accuracy.
BAKING POWDER AND SODA
Baking powder is a mixture of baking soda plus an acid. Most consumers use
double-acting baking powder. It contains a fast-acting baking powder that
reacts with the moisture in the recipe and a slowacting baking powder that
reacts with the addition of heat. If moisture is present, the acid reacts, causing
the release of carbon dioxide, which causes the cake to rise. Too much
leavening agent will cause air bubbles to be too big. They combine and burst,
leading to a flat cake. Too little leavening agent will lead to a heavy cake.

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SALT
Salt is used in cakes to enhance the flavor of the other ingredients. There is
not a specific ratio for home baking, and the recipe may need to be adjusted if
salted butter is used. Leaving salt out completely will leave your cake tasting a
little off.
SPICES, FLAVORINGS, EXTRACTS, AND OPTIONALS
Spices, flavorings, and extracts, add flavor to cakes. Spices such as

cinnamon, flavorings such as orange zest, and vanilla extract are usually
added in small amounts. If adding nuts, raisins, or chopped fruits, toss them
in flour first. This step helps prevent them from sinking to the bottom of the
pan.
Self-Check 3.1-1
“Basic Ingredients used for Cakes”
Identification
Direction: Identify the correct word referred by the given statements below.
Write your answers on the space provided
1. ____________ used in cakes to enhance the flavor of the other ingredients.

Salt
2. ____________ provide the structure for some cakes and help bind the
ingredients together. Egg
3. ____________ adds sweetness and flavor but also aids in browning,
tenderizing, maintaining moistness, and preserving the shelf life of the
cake. Sugar
4. ____________ makes the cake tender, forming a lighter crumb in the
baked cake. Fat
5. ____________ needed to dissolve the sugar and also contributes moisture.
Liquid

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Types of Cakes
After reading this INFORMATION SHEET, YOU MUST be able to classify types
of cakes
CAKE TYPES

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Cakes can be divided into two main types: foam and butter (sometimes referred
to as shortened). The differences in these types are how they are leavened or
combined.
A foam cake or Unshortened cake has a high egg-to flour ratio that allows
the cake to rise from air beaten into the eggs, egg whites, or whipping cream.
Foam cakes are light and fluffy, and examples include angel food, chiffon and
sponge cakes.
Butter cakes or shortened cake require a chemical leavening agent such as

baking powder or baking soda. These differences in leavening cause differences
in textures. Butter cakes are more moist and dense. Butter cakes can be
divided further by their mixing method. Three different methods are commonly
used for butter cakes: creaming, mixing (or the one-bowl method), and a
combination.
FOAM TYPE
Characteristics of Some Standard Foam (Unshortened) Cakes:

Thin, golden brown crust
Uniform crumb color
Appearance Rough, slightly cracked top crust
Symmetrical
Optimum volume
Light in weight in proportion to
size
Well aerated
Texture
Finer, even, oval-shaped cells with
thin cell walls
Sugary, slightly sticky crust
Moist
Soft crust and crumb
Tenderness
Delicate crumb that is easily
broken apart
Pleasant, well blended
Flavor
Not egg

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Sponge Cake comes in different shapes, sizes and flavours. They may be iced
or frosted, or just dusted with sugar, or left plain. They may be served as a
layered cake. What they have in common making them a “sponge” is their
texture, and the ingredients.
Angel cake is a type of sponge cake, made from egg whites, cream of tartar,
flour, and sugar. Often baked in a tube pan which resembles a bundt pan. The
cake is often drizzled with some glaze or fruity syrup.

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A Genoise, aka Butter Sponge Cake, is also a type of sponge cake, but it uses
fat in the form of melted butter, so it is less airy than true sponges.
A chiffon cake combines methods used with sponge cakes and conventional
cakes. It includes baking powder and vegetable oil, but the eggs are separated
and the whites are beaten before being folded into the batter, creating the rich
flavor like an oil cake, but with a lighter texture that is more like a sponge
cake.
Butter cakes or shortened cake
Characteristics of Shortened (Creamed) Cakes:

Slightly rounded or flat top, free of cracks
Uniform, characteristic color
Appearanc
throughout crust and crumb
e
Thin crust
High volume
Texture Soft, velvety crumb
Even grain
Small, thin-walled air cells
Free of tunnels
Moist, smooth mouth feel
Not sticky
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Light — but not crumbly
Handles easily, yet breaks apart
without difficulty
Tenderness
Seems to “melt in the mouth,”
offers no resistance when bitten
Delicate, sweet flavor
Flavor
Well blended
Types of shortened cakes
AMERICAN BUTTER CAKE

The American butter cake is an example of shortened cakes leavened with
baking powder and/or baking soda.

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POUND CAKE
The traditional English pound cake is a compact, shortened cake leavened
only by air and steam.
BUNDT CAKE – This shortened cake is baked in a Bundt pan, and was hereby
named the Bundt cake, that did not really sell well until the late 1960s, when
a Bundt cake won second place in a Pillsbury baking contest.
CAKE POPS – are the latest trend in dessert culture. They are a form of cake in
many shapes, sizes, flavors, and colors, made from cake balls styled as a
lollipop.

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German Chocolate Cake is a layered chocolate buttermilk cake topped and
filled with a coconut-pecan frosting and is an American creation.
Red Velvet Cake is a type of American chocolate butter cake, made with cocoa
powder and buttermilk that has a dark-red color that comes from beets or red
food dye and is typically frosted with cream cheese icing.

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Brownies are flat cakes baked square in a shallow dish. They are often made of
flour, eggs, chocolate, cocoa powder, sugar, and butter. They may also contain
nuts and chocolate chips. Brownies can be enjoyed with chocolate syrup and a
sprinkling of powdered sugar.
Tortes are a round, rich, dense cakes that are infused with ground nuts and
fruit puree. Unlike cakes, tortes are not layered and are often glazed and
topped with fresh fruits and whipped cream

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Self-Check 3.1-2
“Different Types of Cakes”
Identification
Direction: Identify the correct word referred by the given statements below.
Write your answers on the space provided.
1. _________________ Round, rich, dense cakes that are infused with ground
nuts and fruit puree. Tortes
2. ________________ Flat cakes baked square in a shallow dish. Brownies
3. ________________ A type of American chocolate butter cake, made with
cocoa powder and buttermilk that has a dark-red color that comes from
beets or red food dye and is typically frosted with cream cheese icing.
Red Velvet Cake
4. _______________ combines methods used with sponge cakes and
conventional cakes. Chiffon Cake
5. _______________ Type of sponge cake, made from egg whites, cream of
tartar, flour, and sugar. Often baked in a tube pan which resembles a
bundt pan. The cake is often drizzled with some glaze or fruity syrup.
Angel Food Cake
INFORMATION SHEET 3.1-3

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“Mixing Method used for shortened cakes and foam type cakes”
Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be

able to: Enumerate mixing method used for shortened cakes.
There are so many ways to mix up cake batter. Maybe you've always
wondered why the many methods; maybe you never thought about it until
now. But each technique is based on specific ingredients, and results in a
different final product: from a light as air cake, to one that's sturdy enough
to hold up in wedding tiers.
Common ways you might see cake mixing methods written in a recipe:
"Cream the butter and sugar together."
"Combine dry ingredients. Add butter and mix until it resembles sand."
"Put all of the ingredients in a bowl and stir together."
Which way is "best"?

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CREAMING METHOD
The creaming method involves beating the fat and sugar until a fluffy texture
and light color is obtained. At this point, eggs are beaten into the mixture. The
final step is to add the dry ingredients and remaining liquids alternately in
smaller amounts until all the ingredients are combined. As the cake bakes, the
leavening agent, the trapped carbon dioxide from mixing, and the production of
steam, allows the cake to rise. The creaming method is the most traditional
method. Pound cakes are made by this method.
THE MIXING OR ONE-BOWL METHOD
The one-bowl method is faster than the creaming method but produces a
denser product. Dry ingredients are combined in one mixing bowl and the
liquid ingredients are added. After mixing, the dry ingredients and fat, the eggs,
and the remaining liquid ingredients are added. The fat coats the flour, helping
to produce a “melt-in-your-mouth” cake or a more open and less fine texture
than a creamed cake.
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COMBINATION METHOD
The combination method begins with eggs whipped in a separate bowl and then
combined with the other creamed ingredients. The combination method allows
for a lighter texture by adding additional volume from the whipped eggs.
WHISKING METHOD
Often the whisking method is used for sponge cakes. First, eggs, and sugar are
whisked together for at least 10 minutes until the mixture has tripled in

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volume. Air provides the leavening agent, providing for a “lighter-than-air”
texture. To prevent any loss of air, the flour is folded into the mixture.
RUBBING METHOD
The rubbing method is used for light fruitcakes. Fat is cut into small pieces
then rubbed into the flour with the fingertips until the mixture resembles fine
breadcrumbs, then the other ingredients are stirred in. Having cold but not too
firm butter is important in this method.
MELTING METHOD

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The melting method is used for moist cakes like gingerbread. The fat, sugar,
and syrup are gently heated in a saucepan until just melted. When the mixture
is cooled, the eggs and dry ingredients are stirred in.
CUT AND FOLD METHOD
To cut and fold is to blend a mixture by using one of two motions;
1) Cutting through the mixture with the edge of a spoon or other implement,
or;
2) Sliding the implement along the bottom of the bowl and bringing it up at the
side so as to lift the lower portion of the mixture and fold it over the upper
portion.
These motions are repeated until blending is complete. The object is to mix
without loss of air, as when blending stiffly beaten egg whites into a cake
batter.

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Self-Check 3.1-3
Direction: True of False, Write TRUE if the statement is correct. FALSE if the
statement is wrong.
1. To cut and fold is to blend a mixture by using one of three motion. False
2. Rubbing method is used for light fruitcakes. True
3. The combination method begins with eggs whipped in a separate bowl
and then combined with the other creamed ingredients. True
4. Beating method involves beating the fat and sugar until a fluffy texture
and light color is obtained. False
5. Sliding the implement along the bottom of the bowl and bringing it up at
the side so as to lift the lower portion of the mixture and fold it over the
upper portion. True

Filling
After reading this INFORMATION SHEET, YOU MUST be able to: Identify and
familiarize Filling.

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Filling – is a thick mixture which is used between the layers of cake. There are
many cake filling types that can be used. There are some points that should be
taken into consideration when choosing a filling for a cake. Some of these
points are listed below.
 Consider the flavor of the cake and be sure the filling will complement
the cake's flavor.
 Take into account the storage of the cake. Do not select a filling that
requires refrigeration when it will not be possible to refrigerate the cake
because of its size.
 If the cake will be exposed to warm temperatures, such as at a summer
picnic, do not choose a filling that will melt or be a safety threat under
those conditions, unless it can be stored in a cooler or refrigerator.
 If the cake has to be made a day or so ahead of when it will be eaten, be
sure the filling will hold up for that period of time.
 For information on storing different cake filling types, see Cake Storage
Requirement - Filling Storage.
 The amount of filling you need will vary depending on the type of filling,
the type of cake, number of layers, and personal preference. Generally
1/2 cup of filling per layer should be sufficient. This may be too much if
the filling is very rich or you may prefer a little more than 1/2 cup of
some fillings but be careful not to add too much, causing the cake to
become unstable.
Cake Fillings
1) Custard – is a smooth, creamy type filling similar to pudding.

The custard is a cooked filling containing cornstarch, flour, and egg yolks.
Any filling that contains cornstarch or flour must be brought to a boil
slowly, to prevent scorching and then boiled for at least a minute to
thicken to its fullest. If it is not boiled long enough, it may thin out when
it cools. It can be flavored with many different ingredients but the most
common are vanilla, lemon, and chocolate. The surface of the custard
should be covered with plastic wrap or wax paper to prevent a film from
forming while it is cooling. The custard filling can be stored in the
refrigerator for up to 3 days but is best when used the day it is made. A
custard type filling should not be frozen.

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2) Fruit – There are many fruits that can be cooked into a filling for cakes
that will provide the cake with an extra special flavor. Some of the
common fruits used are strawberries, blueberries, raspberries, peaches,
apricots, and rhubarb. When using fruit fillings, a piping of frosting is
applied on top of the layer around the outer edge of the cake to act as a
dam to hold the filling in between the layers. Fresh fruit can also be
added between the layers but this type of cake should only be assembled
within a few hours of eating it. The fruit continues to ripen even when
refrigerated and its juices will begin to soak into the cake. If the cake has
a cooked fruit filling that does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer storage.
3) Butter Cream – made by creaming together fats (butter, margarine, or

vegetable oil shortening) and powdered sugar to the desired consistency
and lightness. Typically twice as much sugar as butter by weight is used.
Flavorings, in the form of extracts and oils, may also be added. Some
recipes call for cream, non-fat milk solids, flour, or meringue powder.

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4) Jelly, jam, or preserves – can be used to add an easy fruit flavored filling
to a cake. You can add flavor to the cake without any additional
preparation. When using jelly filling on a layer cake, use a piping of
frosting around the edge of the layer to keep the jelly, jam, or preserves
confined and then select your favorite flavor and spread it on the layer
inside the piped frosting. Cakes with this type of filling can be stored at
room temperature for up to 4 days as long as the frosting can be stored at
room temperature. The filling can be refrigerated if the frosting on the
cake calls for it.
5) Whipped Cream – A filling using whipped cream provides a light fluffy

filling with a delicate flavor. Whipped creams are sometimes stabilized by
adding gelatin to make them hold up better. A cake with whipped cream
filling should be refrigerated and served the same day that it is made.

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6) Glazes and Syrups – can also be used as fillings but will not provide for a
filling with any thickness. They do provide extra flavor and help seal in
the moisture of the cake. The cake can be stored at room temperature
when the filling is a glaze or syrup unless the cake or frosting requires
refrigeration.
7) Mousse – Frothy whipped filling made with a base of Belgium white

chocolate and available in flavors of Hazelnut, Lime, Mango, Mocha,
Nutella, Oreo, Passion Fruit, Pear, Raspberry, Strawberry, and Dark
Chocolate.

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8) Cream Cheese – A rich, creamy concoction of butter, powdered
confectioners’ sugar and cream cheese.
9) Chocolate Ganache – Made by simmering cream, pouring the hot cream

over chopped chocolate, and then whisking the mixture until the
chocolate is entirely melted and incorporated.

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Self-Check 3.2-1
Direction: Write the letter of the correct answer on the blank provided.

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1.____ A rich, creamy concoction of butter, powdered confectioners’ sugar and
cream cheese. D
2.____ Made by simmering cream, pouring the hot cream over chopped chocolate,
and then whisking the mixture until the chocolate is entirely melted and
incorporated. G
3.____ Frothy whipped filling made with a base of Belgium white chocolate and
available in flavors of Hazelnut, Lime, Mango, Mocha, Nutella, Oreo, Passion
Fruit, Pear, Raspberry, Strawberry, and Dark Chocolate. A
4.____ Used as fillings but will not provide for a filling with any thickness. They
do provide extra flavor and help seal in the moisture of the cake. F
5.____ A filling using whipped cream provides a light fluffy filling with a delicate
flavor. B
a) Mousse
b) Whipped Cream
c) Fruit
d) Cream Cheese
e) Custard
f) Glaze and Syrups
g) Chocolate Ganache

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Stacking and frosting a layered cake
After reading this INFORMATION SHEET, YOU MUST be able to: Identify
Stacking and frosting a layered cake.
How to Stack and Frost a Layer Cake
What You Need
 Cake layers
 Cake stand
 Parchment paper
 Frosting
 Offset spatula
Follow These Steps

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1. Put a dab of frosting on the cake stand
Dab a couple tablespoons of frosting on the stand before putting down the first
cake layer. This will prevent the cake from sliding.
Tip: If you don’t have a cake stand, turn a large, wide-bottomed mixing bowl
upside down and place a plate on top of it. Frosting is easier when the cake is
elevated and closer to eye level.
2. Place the first cake layer on the stand
put the cake layer on top of the frosting right-side up so that the flat bottom sits
on the stand.
Tip: Cool your cake layers upside down to help flatten them out, which will make
your final cake much prettier and easier to assemble.
3. Put a few strips of parchment paper under your cake
Tuck overlapping pieces of parchment paper under the edge of the cake; this will
help keep your stand clean as you frost.
4. Start with 1 to 1½ cups of frosting
Using an offset spatula, put a big dollop of frosting—about 1 to 1½ cups—on top

of the bottom layer.
5. Spread the frosting just beyond the edge of your cake
Using the spatula, start in the middle of the cake and spread the frosting evenly
over the top and just past the edge of the top surface. The overhang of frosting
will help you frost the sides of the cake.
6. Place the second layer top-side down
Place the second cake layer on top and press gently to make sure it sticks. Take a
step back and check that it is level and centered.

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7. Use 1 to 1½ cups of frosting for the second layer
Put a big dollop of frosting on the center of the cake and, using the offset spatula,
spread it to the edges. If you get crumbs in the frosting, simply scrape the dirty
frosting off your spatula into a separate bowl.
Tip: Be generous when you start to frost. You can always scrape some off if you
end up with too much, but if you start with too little, you risk pulling crumbs
from the cake into the frosting.
8. Frost the sides in sections
Think of the cake in quarters and tackle one quarter at a time, turning the cake
stand as you go. Aim to get the cake covered with frosting first.
9. Smooth out the frosting or create any look you like
Once the cake is frosted, you can go back and beautify. Smooth out the frosting
or create swirls or other textures. Remove any excess frosting. Gently pull away
the strips of parchment paper to reveal your beautifully frosted cake.
Self-Check 3.2-2
Direction: Arrange the following into correct order.

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1. ___ Use 1 to 1½ cups of frosting for the second layer
2. ___ Frost the sides in sections
3. ___ Place the second layer top-side down
4. ___ Spread the frosting just beyond the edge of your cake
5. ___ Put a dab of frosting on the cake stand
6. ___ Place the first cake layer on the stand
7. ___ Start with 1 to 1½ cups of frosting
8. ___ Put a few strips of parchment paper under your cake
9. ___ Smooth out the frosting or create any look you like
Answer Key
1. 7th
2. 8th
3. 6th
4. 5th
5. 1st
6. 2nd
7. 4th
8. 3rd
9. 9th
Information sheet 3.3-1
Decoration of Cake

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Decoration of Cake.
Cake decorating is an art form that combines tasty desserts with a visually
pleasing aesthetic. In fact, the best cake decorators are experts at using
buttercream, fondant, gum paste, and much more to conjure up inspiring cakes
that look as good as they taste. Whether creating unique wedding cakes or taking
inspiration from art and architecture, many decorators are pushing the
boundaries of what’s possible with cake.
The following are some best cake decoration that fits to all occasion:
1. OMBRE is colorful cakes where the colors used are graduated from light to
dark. Typically, this refers to the colors of the frosting on the outside of a

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cake, however the individual cake layers can also be colored to create a
gradient. It’s a fun and easy frosting technique that anyone can learn to give
your cakes a pretty and chic finish. An Ombre cakes can come in any flavor,
shape or size, but you generally want to work with a layer cake to get the look
because it gives you a lot more surface area for frosting.
2. RUFFLES This is an elegant design that can be made by cutting out strips of
fondant and applying pressure with a ball tool to the edges making them thin
out and curl. Stick on each strip of ribbon around the cake by applying some
sugar glue to the cake and overlap each piece. If you’re not a fun of fondant,
you can also create ruffles with buttercream. Use a piping bag with the petal
tip and create ruffles of any colors in any direction around the cake.
3. ANIMAL PRINT Using a thin brush, paint brown spots (or any colors you
like) of different sizes and go over the outside with black paint. You can
simply make edible paint by mixing together colored food gel and a little
vodka.

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4. BASKET WEAVE By using buttercream, a piping bag and basketweave
decorating tip, you can easily create this woven-look design.
5. TEXTURED TRIPES & SWIRLS This textured buttercream stripe design is

rustic and easy to design.
6. DAMASK To get an elegant design, you can use a stencil, which are sold in
many crafts stores or online. Spread royal icing or use an airbrush and cover
the stencil that is placed on the cake. When you lift up the stencil, you’re left
with a beautiful design.

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7. METALLIC GOLD There are a few ways to achieve this: airbrushing or
spraying the cake, painting the cake with edible gold paint or if you’re feeling
extra fancy you can splurge on edible gold leaf
8. DRIP CAKE This trendy drip design on any cake makes it look even more
appetizing! Just carefully spill semisweet or white chocolate ganache over the
top of a firm, frosted cake and let it drop down the sides. You can use a small
spatula to help the ganache drip down.
9. HAND PAINTED While this cake design takes some extra time to achieve and
tends be a little costly, the end results are unique and one-of-a-kind. Any
hand painted cake would be the talk of the party.

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10. BUTTERCREAM ROSButtercream Roses are beautiful on a tiered wedding
cake, but the look is also appropriate for any other special event like a sweet
16. All you do is pipe swirls over the cake with a star tip and you can make
them any size or color. Even better that they’re completely edible too.
11. SWISS DOTS This cake design pattern is simple to do and resembles small
pearls that are commonly found on a wedding dress or veil. Just pipe the dots
on using a piping bag and a small round tip.
12. LACE Vintage and beautiful, lace work adds an extra wow factor to any
cake. You can make your own edible lace or easily buy it at a craft store or
online.

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13. CORNELLI LACE This three form technique is piped on a cake and gives
off a more casual look that’s still fitting for a wedding or anniversary. The
curved lines continue throughout the entire cake, but do not touch or overlap
and look similar to a lace pattern.
14. PULLED DOTS This is a quick piped on design that looks fancy and almost
resembles a mermaid tail. You won’t believe how simple it is: using a piping
bag with a round tip, squeeze out circles of buttercream going from the top to
bottom. Once you have a row of circles, use a small offset spatula and gently
push down on each circle and pull.
15. SCROLLS This creative cake decorating idea is elegant and impressive and
looks beautiful on a tiered cake. It’s pretty easy to do-simply just have a
piping bag ready to go with a small round tip and create S’s and C’s all
around the cake.

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Self-Check 3.3-1
“Decoration of cake”
Direction: Fill in the Blanks
1.) ___________This creative cake decorating idea is elegant and

impressive and looks beautiful on a tiered cake. Scrolls
2.) ___________This three form technique is piped on a cake and gives off
a more casual look that’s still fitting for a wedding or anniversary.
Cornelli Lace
3.) ___________This is a quick piped on design that looks fancy and
almost resembles a mermaid tail. Pulled Dots
4.) ___________This cake design pattern is simple to do and resembles
small pearls that are commonly found on a wedding dress or veil.
Swiss Dots
5.) ___________Vintage and beautiful, lace work adds an extra wow factor
to. Lace

TOOLS AND MATERIALS USED IN DECORATING CAKES
After reading this information sheet, you must be able to:
1. Identify the different tools and materials used in cake decoration.
2. Accurately use the different tools and materials in cake decoration
according to the standard operating procedure.
Introduction
Cake decoration requires special tools, equipment and materials in
order to bring out the best results. To prepare yourself in decorating cakes,
you need to familiarize the following baking tools and materials specified
according to their use.
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TOOLS AND M ATERIALS USED IN DECORATING CAKES
SPATULA
It comes in different sizes;
small spatula are used to remove
muffins and molded cookies from
pans which is 5 to 6 inches; large
spatula for icing or frosting cakes;
flexible blade is used for various
purposes.
RUBBER SCRAPER
Used to remove bits of food in side
of the bowl, pans and electric
mixers and to gather or consolidate
batter, dough and more.

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CAKE COM B
Commonly square flat stainless

steel tool with three sets of
serrated edges, used for making
decorations in cake
frosting; also called icing comb.
DECORATING TIPS
These are small metal cones that
are used to shaped and produce
various designs when icing is
pressed through them.
PIPING BAGS
It is an often co ne- or
triangular-shaped, hand-held bag
made from cloth, p ap er,
or plastic that is used to
pipe semi-solid foods by pressing
them through a narrow opening
at one end, for many purposes
including cake decoration. It is
filled through a wider opening at the
opposite end, rolled or twisted
o extrude its contents.
CAKE BOARD
A metal or cardboard foil coated disk
on which cakes are served.

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CAKE TURN TABLE
It is a rotating circular platform

stand onto which a cake may be
placed to assist in icing and in
decoration.
M IXING BOW L
It comes in graduated sizes and has
sloping sides used for mixing
ingredients.

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SELF CHECK 3.3-1
DIRECTION: Identify the following tools or materials referred in the

statement below. Write your answer on the space
provided.
After answering this Self-check 3.3-1, compare your

answers on the answer key.
Decorating Tips 1. These are small metal cones that are used to shaped
and produce various designs when icing is pressed
through them.
C a k e t u r n t a b l e 2. It is a rotating circular platform stand onto which a
cake may be placed to assist in icing and in decoration.
Cake Comb______ 3. Commonly square flat stainless steel tool with three
sets of serrated edges, used for making decorations in
cake frosting.
Mixing Bowl______ 4. It comes in graduated sizes and has sloping sides
used for mixing ingredients.
Rubber Scrapper 5. Used to remove bits of food in side of the bowl, pans
and electric mixers and to gather or consolidate
batter, dough and more.
Cake Board_____ 6. A metal or cardboard foil coated disk on which cakes
are served.
Spatula_________ 7. It is used to remove muffins and molded cookies
from pans for icing or frosting cakes.
Piping Bags____ 8. It is an often cone- or triangular-shaped, hand-held
bag made from cloth, paper, or
plastic that is used to
pipe semi-solid foods by pressing them through a
narrow opening at one end, for many purposes
including cake decoration.
Cake Comb_____ 9. It is also called icing comb.
Piping Bags____ 10. It is filled through a wider opening at the opposite
end, rolled or twisted closed, and then squeezed to
extrude its contents.

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DECORATING CAKES
After reading this information sheet, you must be able to:
1. Familiarize the tips and steps in decorating cakes.
2. Decorate a cake using butter cream icing according to
the standard operating procedure.[
Introduction
Decorating cake is considered as an art around the world. That
is why cake decorating competitions are very popular. It is considered one of
the sugar arts using icing or frosting, including edible decoration elements
to be placed on the cake to make simple cake more visually appealing.
Well – decorated cakes may serve as centrepieces during
specials occasions, suchas birthdays/debuts,
weddings, graduations or anniversaries. The
presentation of baked products, especially cakes for special occasions,
not only adds to the cakes’ visual appeal but also contributes to its
taste.
Let us Study! Tips for Successful cake Decoration
 Choose the right type of cake to decorate. Decorating a cake

requires additional effort; hence, it makes sense for the reason to
decorate it to be a good one. It wouldn't be worth trying to decorate
cakes that are to be eaten warm from the oven, such as a cake topped
in syrup or sauce. The point of such cakes is that they're already as
good as they need to be. And some cakes are fine without decoration
or with decoration, such as fruit cakes, and it is really the occasion
that helps you to decide whether or not to decorate. Cakes that are
suitable for decorating include:
 Cupcakes
 Christmas cakes
 Wedding cakes
 Children's party cakes
 Special age birthday party cakes
 A doll cake (known in the cake decorating world as a "Dolly
Varden" cake)
 Farewell cakes
 Novelty "geek" cakes, often based on a computer, electronic,
science fiction, etc., theme; often very fiddly work!

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 Cakes for fundraising at bazaars, fairs, galas, etc.
 Photo op cakes – cakes being photographed for a special
occasion, a blog, a Flickr photostream, an instructional article,
etc.
 Cakes being entered into competitions
 Trim cake if necessary to make it smooth and symmetrical.

 Remove the crumbs of the cake first before starting to
decorate.  Cool the cake thoroughly
 Insert strips of waxed paper or aluminium foil under the
cake before starting to decorate to avoid unnecessary mess.
Remove the strips before making the boarding design.
 P ut the bottom part of the cake upward to make the cake
level.  Cover the cake board w ith fondant, foil, or
tulle/ruffles.
 Decide on the type of frosting or icing you'd like to work w ith
if icing a cake. It's important to feel comfortable with the frosting or
icing techniques required for decorating cakes; some are more
complicated than others and if you're just starting out, it's
recommended that you don't take on difficult decoration projects until
your confidence increases. Typical frosting or
icing styles include:
 Butter cream or Vienna cream – this is
an easy-to-use frosting that fills gaps and
covers up all sorts of unsightly cake bumps Buttercream
and dips! It produces a whipped cream style
of appearance and can be smoothed down
or allowed to settle in peaks. Buttercream
frosting is easy to color and flavor, with
typical flavors including chocolate, vanilla,
lemon, coffee, and strawberry.
 Fluffy frosting – this uses a frosting Fluffy frosting
created by beating in an electric mixer. This
must be applied on the day it is to be
served; it has a marshmallow type
consistency. In storage, the frosting
becomes a little crisp and loses its gloss.
 Sugar paste – sugar paste is rolled fondant.
 Royal icing – this is similar to sugar

paste and is often available ready-made. Sugar P aste

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Royal Icing P astillage P etal paste
 P astillage – this icing comes from the cake decorating supplier in

powder form and is very useful for intricate decorating work that
you need to keep in shape. It's a sugar paste dough or gum and
can also be made from scratch. The icing dries very quickly, and
once dry, it is so hard it will "snap" if bent. It has a high ability to
resist breaking down in the presence of moisture. The downside to
this icing is that you'll need to work with it very fast, before it
dries. If you want to use pastillage for modelling, you'll need to mix
it 50/50 with sugar paste.
 P etal paste – this icing is ideal for

making flowers, as it produces
extremely fine detail. It's a good idea to
slightly dampen your fingers when
working with this paste.
 Sugar glue – this isn't icing but a
"glue" that allows you to stick together Sugar glue
pieces modeled from icing.
 M odelling paste – this is a combination
of sugar paste mixed with tragacanth
gum to make an edible modelling paste.
 Pre-made icing sheets w ith printed

designs – these are popular for
children's cakes and feature such
designs as movie, cartoon, and TV show M odelling
characters. Follow the instructions paste
provided on how to apply these to the
cake's surface.
Dusted icing sugar
Pre-made icing
sheets w ith printed
designs

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 Dusted icing sugar – while very simple, this can be very effective
on the right type of cake, especially where the cake's constitution
is already sufficiently rich without adding icing or frosting (such as
flourless cakes and dessert cakes).
 Use the right consistency, flavor, and texture of the icing.

 P ut adequate icing at the center of the topmost layer.
Then, spread the icing over the cake. Using a spatula, push
the excess to the sides. M ake sure the icing on top is
smooth.
 Think beyond icing or frosting. There are many other means for
decorating a cake besides icing or frosting. You can use such items in
combination with icing, or add them direct to the cake. These
include:
 Fruit – fresh fruit pieces, dried fruit, fruit arranged into
shapes such as flowers or animals, glazed fruit (with jam, etc.),
toffee-dipped, crystallized rind, etc.
 Flowers – edible flowers can make a cake appear very elegant
 Cream – thickened cream can be shaped into
quenelles, spread
over a cake, used for filling or piped on
 Candies – all sorts of candies can make excellent cake
designs  Drizzled chocolate – either randomly drizzled, or in
a pre-
determined pattern
 Dusted cocoa or other chocolate – chocolate curls,
sprinkles, pieces, shapes, etc.
 Nuts – especially halved, slivered, or shaved nuts
 Streusel topping – baked on, no need to decorate other than
a quenelle of cream next to each serve
 Toffee strands, shards, or shapes – you'll need to practice
making these until you get the knack of it but toffee can
work well as a decorative element on a cake
 Coconut (shredded or desiccated) – coconut can be
colored using food coloring (use wet hands or wet gloved
hands to rub the coloring through); it can also be toasted
 Jam or preserves.

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Fruits Flowers Cream Candies

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Drizzled Dusted Nuts Streusel
Toffees Coconut Jam & Preserves
 For a layered cake, spread some frosting

or filling over the frost, or filling over
the fruit cake layer. Then, put the next
layer on top. Press down this layer
lightly to ensure that the cake sticks to
the filling w ith no air space in between.
 Ice the cake on the cake board to
prevent accidents in transferring.
 Hold the spatula vertically against the
sides of the cake and press lightly while
turning the cake around.
 To minimize difficulty in making
the frosting smooth, choose
any of the
following:
 Use a cake comb to create design and
smoothing out the icing.
 Use the tines of a cork to make lines or
curves.

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 Use the spatula in creating designs.
 Cover the top and sides of the cake with
chocolate curls, nuts, and cherries.
Or sprinkle with cocoa powder or
powdered sugar.
 Use the following decorating tips to pipe
out borders along the upper and lower
edges of the cake
- Tip # 67-68 or leaf tip to pipe out scallops or simple continuous
borders
- Tip # 28-30 or star tip to pipe out small roses, scallops, or
shells - Create a lattice at the top of the cake by
criss-crossing strips of frosting
 Observe pressure control through the
following techniques:
 Choosing the right decorating bag
 Filling the decorating bag correctly
 Folding grease-proof paper or parchment
pastry triangles
STEPS IN DECORATING CAKE
 Mise en place all the tools and materials needed for the procedure.
 Place the cake on the cake board and place it on the cake
turntable.  Put butter cream icing on the top of the cake and spread
the icing
towards the edge using spatula.
 Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
 Use the cake comb to improve the appearance of the cake.
 Place the colored butter cream icing in a piping bag with
decorating tip and decorate the borders.
 Add some flowerretes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to
it make more attractive.
 Write a special message with dark colored icing on the top of the
cake if desired.
 Return all the tools and equipment after washing on its proper
places.

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SELF CHECK 3.3-2
Direction: Identify the statement below. Write your answers on the

space provided.
Fluffy Frosting _1. It uses a frosting created by beating in an

electric mixer. This must be applied on the day it is to be
served
Decorating Cake 2. It is considered as an art around the world and one of
the sugar arts using icing or frosting, including edible
decoration elements to be placed on the cake to make
simple cake more visually appealing.
Pre-made icing 3. These are popular for children's cakes and feature
such
sheet with printed designs as movie, cartoon, and TV show characters.
designs
Petal Paste 4 This icing is ideal for making flowers, as it produces
extremely fine detail. It's a good idea to slightly dampen
your fingers when working with this paste.
Butter cream or 5. This is an easy-to-use frosting that fills gaps and covers
Vienna cream up all sorts of unsightly cake bumps and dips! It produces a
whipped cream style of appearance and can be
smoothed down or allowed to settle in peaks.
Trim Cake 6. A thing to do to make the cake smooth and symmetrical
Cake Comb 7. A tool used to create design and smoothing out the icing.
Modelling Paste 8. This is a combination of sugar paste mixed with

tragacanth gum.
Pastillage 9. The icing dries very quickly, and once dry, it is so hard it
will "snap" if bent. It has a high ability to
resist breaking down in the presence of moisture
Tip # 67-68 10. Tip # that creates a leaf structure, scallops or

continuous borders.

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SELECTION AND USAGE OF EQUIPMENT IN ACCORDANCE WITH

SERVICE REQUIREMENTS
1. Identify the usage of the equipment in accordance with the service
requirements
2. Demonstrate on how to use the proper tools and equipment.
Time Duration: 25 hrs
Introduction:
Cake is a form of sweet food that is usually baked. In their oldest
forms, cakes were modifications of breads, but cakes now cover a wide
range of preparations
Baking can be a lot of fun, but without the right equipment, it will only
cause you a lot of headaches.
Measuring Tools
Spoons, cups, bowls. Measuring tools in a number of different materials
and sizes, and it’s important that you have a set. You’re going to need
them to measure out your wet and dry ingredients. It might cost you a
pretty penny, but you should definitely purchase good quality ones that
will last you. Some great brands to consider are Cuisipro, King Arthur
Flour, Anchor Hocking, and Pyrex.
Make sure you get a whole set of cups and spoons; you’re going to regret it
if you only purchase a quarter cup especially when you have to dump in
three cups of flour to make some bread. The same can go for spoons.
Using a teaspoon to count out three tablespoons can be a pain, especially
if you end up losing track.

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Baking Pans
When putting your baked goods in the oven, you’re going to need a pan to
place them in or on. Stoneware is an excellent choice, but it does need to
be preheated for best results. Aluminum pans are another great choice.
You’re going to want a number of different pans. There are cookie sheets,
brownie pans, circular pans, square pans, rectangle pans, and specialty
shapes. Don’t forget pie pans too.
Specialty pans are great for special occasions like weddings, birthdays,
and so many other parties. You can find pans in a number of different
shapes from flowers to monkeys. Take a look at your local craft store, and
decide what specialty shapes you just can’t live without. Yes, you can
make money selling your baked goods once you get good at them.
Parchment Paper
This particular baking tool has a number of different uses. You can line
your pans to keep your baked goodies from sticking, or you can lay them
out on your counters to protect that beautiful granite top from flour and
sugar. It’s also a great way to store your baked goods so they don’t dry out
in your refrigerator. Parchment paper is grease-resistant and moisture-
resistant.

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Wax Paper
Like parchment paper, wax paper can be used for lining baking pans or
storing baked goods so they don’t dry. The only difference between the two
papers is really the fact that wax paper has a thin wax coating on both
sides, and parchment paper is really heavy paper. Wax paper is moisture-
proof and nonstick.
Oven Thermometer
If you’ve ever used an oven, you’re probably wondering what you would
need this particular tool for. After all, ovens have dials or buttons that you
push, and they’re marked with the temperature. Right? Well, the problem
is that ovens tend to become faulty over time so it’s best to check the
temperature manually. This way you have the perfect temperature every
time you bake something. Oven temperature can make a big difference in
baking so don’t consider this tool optional.

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Rubber Spatulas
Like parchment paper, this tool has different uses. You can use it to
scrape bowls so every last drop of batter ends up in the pan instead of
down your sink. You can also use them to fold your more delicate
ingredients, and they’re great when wanting to stir things gently by hand.
Be sure to get them in a variety of sizes so you have one for whatever
baking fiasco you might run into.
Icing Spatula
If you’re planning to take a course in cake decorating, you’re going to
want one of these. However, an icing spatula is quite a versatile tool. In my
household, we even use it for buttering bread and slapping mayonnaise
onto a sandwich. You can also use it for smoothing out your batter in the
pan so you end up with a flatter surface at the end (less wasted cake when
you go to level it). It’s also great for loosening your baked goods from the
pan. Any baker can tell you that even with oiling your pan, you’re going to
have some slight sticking. So, plan ahead with an icing spatula in your
arsenal.

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Whisk
Different shapes have different uses, which few people actually know. A
balloon whisk is great when you have to deal with lots of batter. You can
also use it for folding sometimes too. Narrower whisks are great for use in
your pots and pans when making curds and pastry creams on the stove
top. You’re going to want wire whisks and silicone-coated whisks. The
silicone ones have the added bonus of scraping the sides of bowls like a
rubber spatula.
Pastry Brush
Even if you haven’t baked before, you might have seen those smaller paint
brushes in the baking area and wondered what exactly they could be for.
Brushes like those actually have a lot of uses from brushing on BBQ
sauces to applying glazes to baked goods. The traditional style had natural
or nylon bristles that shed and held onto flavors and colors.
This made it difficult to use the same brush for cooking and baking. Now,
there are silicone brushes that don’t hold onto colors and flavors, and they
don’t shed. This means you can use that pastry brush you used for a
blueberry glaze the other day to give your Thanksgiving turkey a nice
rubdown in the oven.

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Bench Scraper
This tool is especially versatile. You can use it to chop up nuts or cut
dough when making large batches. You can use it to scrape down your
counters so you don’t end up with sticky dough left behind. You can also
use it to scoop up ingredients to dump into a bowl. Once you have one,
you’re going to wonder how you ever did without it.
Mixing Bowls
Is a deep bowl that is particularly well suited for mixing ingredients together
in. These come in many materials, such as stainless steel, ceramic, glass,
and plastic. If using a handheld electric mixer rather than a standing mixer,
be sure to get mixing bowls that will be usable with such a mixer, and which
have high enough sides to prevent splatter from it.
Typically one should have at least three mixing bowls of different sizes, as it
is often necessary when baking to keep mixtures of ingredients separate.
Also, prepared dough can be stored in the refrigerator directly in the mixing
bowl, so consider bowls which can handle temperature change well and/or
which have lids for such storage (if your bowls do not have lids, plastic wrap
or aluminum foil may be used to cover them).

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Mixers
If you would prefer to mix your baked goods by hand, I applaud you. Few
people mix by hand now because it can take more time and energy than
most of us have now. However, if you plan to make a lot of baked goods
you probably want to consider purchasing an electric mixer. There are two
different kinds that you can purchase – the hand mixer or the stand-up
mixer.
The hand mixer is small allowing it to be easily stored away. You simply
hold it by the handle, put it into the bowl, and turn it on. Then you just
carefully move it around without throwing your batter everywhere. Most
people nowadays prefer stand-up or table-top mixers.
Though bulkier than their handheld cousins, stand-up mixers make it

easier to just set the speed and let it do its thing. However, they are more
difficult to store. More powerful stand mixers often have special
accessories for special projects like making bread. If you plan to make a
lot of bread, consider purchasing a pricier stand mixer with dough hooks.
Otherwise, you will be kneading that dough by hand.

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Cookie Cutters
As the name obviously implies, these particular tools are designed for
cutting out cookie shapes. All you have to do is roll out some dough on the
counter and press the shapes into the flat dough. These are great for
making themed cookies beyond the traditional chocolate chip or sugar
cookie. Plus, you can decorate them just like you would a specialty cake
for even more fun.
Rolling Pin
It would be impossible for you to flatten the dough of any of your baked
goods without a rolling pin. These come in handy when baking specialty-
shaped cookies or creating pizza. They come in a number of materials and
sizes, and they also have different weights. If you’re planning to make a lot
of specialty cookies or pizzas, try to get a heavier pin because the extra
weight will help roll the dough out smoother with less effort on your part.
Pastry Blender
While it might sound like something you could make a smoothie with, it’s
not. This tool is designed with five or six U-shaped steel wires attached to
a handle at both ends. These wires run parallel to each other and are
usually evenly-spaced. They’re used to cut butter into recipes, distribute
fat without melting it, or even just for preparing your dough.

Page 64 of 83
Self- Check 3.4-1
Identification
Instruction: Identify
1. ___________ It is use it to chop up nuts or cut dough when making
large
batches. BENCH SCRAPER
2. _________This tool is designed with five or six U-shaped steel wires
attached to a handle at both ends. PASTRY BLENDER
3. __________These particular tools are designed for cutting out cookie
shapes. COOKIE CUTTERS
4. __________It is a deep bowl that is particularly well suited for mixing
ingredients
together in. MIXING BOWLS
5. __________ An elastic network of protein. GLUTEN
6. __________ Mixing two or more ingredients until evenly distributed.
BLENDING
7. __________ Most famous chef of the early nineteenth century.
CAREME
8. __________ An identifiable or distinctive quality of a food, drink or
other
substance. FLAVOR
9. __________ Beating vigorously to incorporate air. WHIPPING
10.__________ A number of different materials and sizes, and it’s
important that you have a set. MIXING TOOLS

Page 65 of 83
“Cake Presentation”
Equipment selected and used in accordance with service requirement
Equipment for Presenting Baked Products refers to containers or

packages used in presenting and serving baked products. This should create
a big impact to the costumers. It should create a huge impression that can
entice the costumer to buy the products.
Cake Drum
Cake drums measure around 12mm in thickness and are used as the base
of cakes for added support. Not only practical for transportation, cake
drums are available in a variety of shapes and are usually covered in
beautiful silver, gold or coloured foiling. Finish off with ribbon around the
edge to ensure the display of your cake is as gorgeous as the cake itself.

Page 66 of 83
Cake Stand
To display your cake creation in the most extravagant way possible, cake

stands are designed to enhance and show off your show-stopper. Available
in a multitude of sizes, designs and materials, there are cake stands for
rounded cakes, tiered cakes, cupcakes and more, as well as for all manner
of celebratory occasions so that you can deliver your cakes in style
Cake Pop Stand
Buying a cake pop stand is essential if you want to bake batches of cake
pops – although cake pops are a fun idea, the sticks aren't designed entirely

Page 67 of 83
well to support themselves. Similarly to cake stands, cake pop stands are
available in a whole host of designs, materials and sizes so that you can
present and transport a huge amount of cake pops in an innovative,
elegant way
Cake Caddy
If you've ever tried to transport a decorated cake, you'll understand the pain
of finding a smudged, lop-sided design at the end of the trip. Cake caddies
are specifically designed to prevent that, allowing you to decorate, transport
and serve your creation in a secure way. Available in a variety of shapes and
sizes, you'll be able to protect a wide range of cakes over and over again.
Cake Box

Page 68 of 83
Allowing you to deliver that perfect celebratory treat in a professional
patisserie-like manner, cake boxes are generally constructed from cardboard
and can feature an abundance of different designs. Available in an
incredible range of sizes to suit smaller cupcakes or larger baked treats,
cake boxes are as practical as they are exciting, allowing you to enhance the
look of your cake creations.
Treat Bag
Perfect for presenting smaller baked goods, treat bags are a refined way to
give a scrumptious gift. Generally made from food-safe cellophane, these
bags are available either plain or patterned with pretty foil-like designs or
prints, and can be bought in a variety of sizes to suit your requirements.
Once filled, tie a bow with pretty ribbon at the top for a truly opulent look.

Page 69 of 83
Self-Check 3.4-1
“Equipment selected and used in accordance with service requirement”
Direction: encircle the correct answer.
1. Specifically designed to prevent that, allowing you to decorate,

transport and serve your creation in a secure way.
a) Cake Caddy
b) Treat Bag
c) Cake Box
d) Cake turntable
2. Are generally constructed from cardboard and can feature an
abundance of different designs.
a) Baking Cups
b) Treat Bag
c) Cake box
d) Cake Pop stand
3. Refined way to give a scrumptious gift. Generally made from food-safe
cellophane, these bags are available either plain or patterned with
pretty foil-like designs or prints, and can be bought in a variety of
sizes to suit your requirements.
a) Cake stand
b) Treat Bag
Page 70 of 83
c) Cake table
d) Cake caddy
4. Essential if you want to bake batches of cake pops.
a) Cake drum
b) Cake caddy
c) Cake box
d) Cake Pop Stand
5. Designed to enhance and show off your show-stopper.
a) Cake Stand
b) Cake Caddy
c) Cake box
d) Cake Drum
Answer Key 3.4-1
“Equipment selected and used in accordance with service requirement”
1. A
2. C
3. B
4. D
5. A

IDENTIFICATION OF THE PRODUCT FRESHNESS, APPEARANCE,
CHARACTERISTICS OF PREPARED CAKES
1. Identify the freshness, appearance, characteristics of the prepare
product cakes.
2.
Introduction:
Measure freshness when developing long shelf life cakes to ensure that they
keep their freshness characteristics along shelf-life. Sometimes, customers
may have some specific requirements about cake texture. In that case, the
goal might be to reach a certain level of moistness, reduce the crumbliness
or increase the short bite. Measuring the freshness helps us see how close
we are to meeting these goals which can also be a future guide for our
product development.

Page 71 of 83
A good cake should have the following characteristics Well a good cake
should have at least these of things-
1. A cake should be spongy and moist

2. a cake should have a nice frosting
3. A cake should be bake under right temperature no one like a
brunt cake or under baked cake.
4. A cake should look good,
5. A cake should be made with fresh ingredients
https://www.puratos.com/blog/how-do-you-measure-freshness-in-cakes
Information sheet 3.4-3

CUTTING PORTION-CONTROLLED TO MINIMIZE THE WASTAGE OF
CAKE
1.
2.
Introduction:
The bakery industry is one of the world’s major food industries and varies
widely in terms of production scale and process. Traditionally, bakery
products may be categorized as bread and bread roll products, pastry
products (e.g., pies and pasties), and specialty products (e.g., cake, biscuits,
donuts, and specialty breads). In March 2003, there were more than 7000
bakery of bakery businesses are small, having fewer than 100 employees [1].
The bakery industry has had a relatively low growth rate. Annual industry
sales were $14.7 billion, $16.6 billion, and $17.7 billion in 1998, 2000, and
Page 72 of 83
2002, respectively; the average weekly unit sales were $9,890, $10,040, and
$10,859 during the same periods. Industry sales while master bakers sell
less than 5% [1]. The principles of baking bread have been established for
several thousand years. A typical bakery process is illustrated 8.1. The
major equipment includes miller, mixer/ kneading machine, bun and bread
former, fermentor, bake ovens, cold stage, and boilers [2–4]. The main
processes are milling, mixing, fermentation, baking, and storage.
Fermentation and baking are normally operated at 408C and 160–2608C,
respectively. Depending on logistics and the market, the products can be
stored at 4–208C. Flour, yeast, salt, water, and oil/fat are the basic
ingredients, while bread improver (flour treatment agents), usually vitamin C
(ascorbic acid), and preservatives are included in the commercial bakery
production process. Flour made from wheat (e.g., hard wheats in the United
States and Canada) contains a higher protein and gluten content. Yeast is
used to introduce anaerobic fermentation, which produces carbon dioxide.
Adding a small amount of salt gives the bread flavor, and can help the
fermentation process produce bread with better volume as well as texture. A
very small quantity of vegetable oil keeps the products soft and makes the
dough easier to pass through the 271 in Figure operations in the United
States (Table 8.1) with more than 220,000 employees. More than 50%
increased 6.5%, only 1.6% ahead of the compounded rate of inflation,
according to www.bakerynet.com. Production by large plant bakers
contributes more than 80% of the market’s supply, manufacturing
processes. Another important component in production is water, which is
used to produce the dough. Good bread should have a certain good
percentage of water. Vitamin C, a bread improver, strengthens the dough
and helps it rise. Preservatives such as acetic acid are used to ensure the
freshness of products and prevent staling. The ratio of flour to water is
normally 10 : 6; while others are of very small amounts [3–6]. During the
manufacturing process, 40–508C hot water mixed with detergents is used to
wash the baking plates, molds, and trays. Baking is normally operated on a
single eight-hour shift and the production is in the early morning hours.
file:///C:/Users/AbellanaIcafe/Downloads/Bakery%20Waste
%20Treatment.pdf
BAKERY INDUSTRY WASTE SOURCES The bakery industry is one of the
largest water users in Europe and the United States. The daily water
consumption in the bakery industry ranges from 10,000 to 300,000 gal/day.
More than half of the water is discharged as wastewater. Facing increasing
stringent wastewater discharge regulations and cost of pretreatment, more
bakery manufacturers have turned to water conservation, clean technology,
and pollution prevention in their production processes. addition, other types
of pollution resulting from production are noise pollution and air pollution.
8.2.1 Noise Noise usually comes from the compressed air and the running
machines. It not only disturbs nearby residents, but can harm bakery
Page 73 of 83
workers’ hearing. It is reported that sound more than 5 dB(A) above
background can be offensive to people. A survey of bakery workers’ exposure
showed that the average range is 78–85 dB(A), with an average value of 82
dB(A). Ear plugs can help to effectively reduce the suffering. Other noise
control measures include the reduction of source noise, use of noise
enclosures, reduction of reverberation, and reduction of exposure time [2,7].
8.2.2 Air Pollution The air pollution is due to emission of volatile organic
compounds (VOC), odor, milling dust, and refrigerant agent. The VOC can
be released in many operational processes including yeast fermentation,
drying processes, combustion processes, waste treatment systems, and
packaging manufacture. The milling dust comes from the leakage of flour
powder. The refrigerant comes from the emissions leakage of the cooling or
refrigeration systems. All of these can cause serious environmental
problems. The controlling methods may include treatment of VOC and odor,
avoidance of using the refrigerants forbidden by laws, and cyclic use of the
refrigerants. 8.2.3 Wastewater Wastewater in bakeries is primarily generated
from cleaning operations including equipment cleaning and floor washing. It
can be characterized as high loading, fluctuating flow and contains rich oil
and grease. Flour, sugar, oil, grease, and yeast are the major components in
the waste. The ratio of water consumed to products is about 10 in common
food industry, much higher than that of 5 in the chemical industry and 2 in
the paper and textiles industry [3,6]. Normally, half of the water is used in
the process, while the remainder is used for washing purposes (e.g., of
equipment, floor, and containers). Different products can lead to different
amounts of wastewater produced. As shown in Table 8.2, pastry production
can result in much more wastewater than the others. The values of each
item can strength than that from bread plants. The pH is in acidic to neutral
ranges, while the 5-day biochemical oxygen demand (BOD5) is from a few
hundred to a few thousand mg/L, which is much higher than that from the
domestic wastewater. The suspended solids (SS) from cake plants is very
high. Grease from the bakery industry is generally high, which results from
the production operations. The waste strength and flow rate are very much
dependent on the operations, the size of the plants, and the number of
workers. Generally speaking, in the plants with products of bread, bun, and
roll, which are termed as dry baking, production equipment (e.g., mixing
vats and baking pans) are cleaned dry and floors are swept before washing
down. The wastewater from cleanup Bakery Waste Treatment 273 Asshown
in Figure 8.1, almost every operation unit can produce wastes and
wastewaters. In Typical values for wastewater production are summarized in
Tables 8.2–8.4 [3,8,9]. vary significantly as demonstrated in Table 8.3. The
wastewater from cake plants has higher Downloaded by [Universidade de
Sao Paulo (USP) (CRUESP)] at 13:28 16 August 2016 © 2006 by Taylor &
Francis Group, LLC has low strength and mainly contains flour and grease
(Table 8.3). On the other hand, cake production generates higher strength
waste, which contains grease, sugar, flour, filling ingredients, and
Page 74 of 83
detergents. Due to the nature of the operation, the wastewater strength
changes at different operational times. As demonstrated in Table 8.3, higher
BOD5, SS, total solids (TS), and grease are observed from 1 to 3 AM, which
results from lower wastewater flow rate after midnight. Bakery wastewater
lacks nutrients; the low nutrient value gives BOD5 : N : P of 284 : 1 : 2 [8,9].
This indicates that to obtain better biological treatment results, extra
nutrients must be added to the system. The existence of oil and grease also
retards the mass transfer of oxygen. The toxicity of excess detergent used in
cleaning operations can decrease the biological treatment efficiency.
Therefore, the pretreatment of wastewater is always needed. 8.2.4 Solid
Waste Solid wastes generated from bakery industries are principally waste
dough and out-of-specified products and package waste. Solid waste is the
loss of raw materials, which may be recovered by cooking waste dough to
produce breadcrumbs and by passing cooked product onto pig farmers for
fodder.
8 Bakery Waste Treatment

J. Paul Chen, Lei Yang, and Renbi Bai National University of Singapore,
Singapore Yung-Tse Hung Cleveland State University, Cleveland, Ohio,
U.S.A.
8.1 INTRODUCTION The bakery industry is one of the world’s major food
industries and varies widely in terms of production scale and process.
Traditionally, bakery products may be categorized as bread and bread roll
products, pastry products (e.g., pies and pasties), and specialty products
(e.g., cake, biscuits, donuts, and specialty breads). In March 2003, there
were more than 7000 bakery of bakery businesses are small, having fewer
than 100 employees [1]. The bakery industry has had a relatively low growth
rate. Annual industry sales were $14.7 billion, $16.6 billion, and $17.7
billion in 1998, 2000, and 2002, respectively; the average weekly unit sales
were $9,890, $10,040, and $10,859 during the same periods. Industry sales
while master bakers sell less than 5% [1]. The principles of baking bread
have been established for several thousand years. A typical bakery process
is illustrated 8.1. The major equipment includes miller, mixer/ kneading
machine, bun and bread former, fermentor, bake ovens, cold stage, and
boilers [2–4]. The main processes are milling, mixing, fermentation, baking,
and storage. Fermentation and baking are normally operated at 408C and
160–2608C, respectively. Depending on logistics and the market, the
products can be stored at 4–208C. Flour, yeast, salt, water, and oil/fat are
the basic ingredients, while bread improver (flour treatment agents), usually
vitamin C (ascorbic acid), and preservatives are included in the commercial
bakery production process. Flour made from wheat (e.g., hard wheats in the
United States and Canada) contains a higher protein and gluten content.
Yeast is used to introduce anaerobic fermentation, which produces carbon
Page 75 of 83
dioxide. Adding a small amount of salt gives the bread flavor, and can help
the fermentation process produce bread with better volume as well as
texture. A very small quantity of vegetable oil keeps the products soft and
makes the dough easier to pass through the manufacturing processes.
Another important component in production is water, which is used to
produce the dough. Good bread should have a certain good percentage of
water. Vitamin C, a bread improver, strengthens the dough and helps it rise.
Preservatives such as acetic acid are used to ensure the freshness of
products and prevent staling. The ratio of flour to water is normally 10 : 6;
while others are of very small amounts [3–6]. During the manufacturing
process, 40–508C hot water mixed with detergents is used to wash the
baking plates, molds, and trays. Baking is normally operated on a single
eight-hour shift and the production is in the early morning hours.
BAKERY INDUSTRY WASTE SOURCES The bakery industry is one of the
largest water users in Europe and the United States. The daily water
consumption in the bakery industry ranges from 10,000 to 300,000 gal/day.
More than half of the water is discharged as wastewater. Facing increasing
stringent wastewater discharge regulations and cost of pretreatment, more
bakery manufacturers have turned to water conservation, clean technology,
and pollution prevention in their production processes.
Noise Noise usually comes from the compressed air and the running
machines. It not only disturbs nearby residents, but can harm bakery
workers’ hearing. It is reported that sound more than 5 dB(A) above
background can be offensive to people. A survey of bakery workers’ exposure
showed that the average range is 78–85 dB(A), with an average value of 82
dB(A). Ear plugs can help to effectively reduce the suffering. Other noise
control measures include the reduction of source noise, use of noise
enclosures, reduction of reverberation, and reduction of exposure time [2,7].
Air Pollution The air pollution is due to emission of volatile organic
compounds (VOC), odor, milling dust, and refrigerant agent. The VOC can
be released in many operational processes including yeast fermentation,
drying processes, combustion processes, waste treatment systems, and
packaging manufacture. The milling dust comes from the leakage of flour
powder. The refrigerant comes from the emissions leakage of the cooling or
refrigeration systems. All of these can cause serious environmental
problems. The controlling methods may include treatment of VOC and odor,
avoidance of using the refrigerants forbidden by laws, and cyclic use of the
refrigerants

Page 76 of 83
“Cake Storage”
standards and procedure of storing cake products.
Cakes are perishable. No single process is the one for properly storing all
types of cakes. It is important to know the kind of the cake before deciding
how to store it properly. You should learn the proper way of storing the cake
in the cake display cabinets. Cake display cabinets are a great way of
attracting a large number of customers. Cakes are beautiful and colorful, so
they appeal to the customers. Cake display appliances have glass fronts
which make them an efficient tool for advertisement of the cakes.
Cakes are rich desserts. It is baked, and it contains ingredients such as

sugar, eggs, flour, and oil. The storage of the cakes should be decided based
on the ingredients that it is made up of. The Proper decoration is an
important part of the cake baking and decorating process. Things that affect
the freshness of the cake are heat, humidity, and intense artificial light. The
intense light can change the color of the cake. Cake can be kept in the best
condition if it is stored away from all of these elements.
Storing Undecorated Cakes

Page 77 of 83
How to Store an Undecorated Cake
It is a good practice to bake the cake at least a day ahead of when you want
to decorate it. This allows you enough time to freeze the cake before
handling it. Freezing the cake helps tighten the crumb and keeps it moister
after decorating. A frozen cake is easier to work with also when it comes to
trimming and cutting. Leveling and torting a cake will produce fewer crumbs
when the cake is frozen and the layers are easier to handle. See the notes
below in regard to storage of the unfrosted cake.
 When freezing a cake, be sure that it is completely cooled before

wrapping.
 Wrap the cake tightly in plastic wrap and then wrap it again in foil
before placing it in the freezer.
 If you do not have time to freeze the cake overnight, freezing it for 2 or
3 hours will help when it comes time to decorate it.
 Remove the cake from the freezer just before you are ready to work
with it.
 If you elect not to freeze the cake before frosting or decorating, be sure
it is completely cool before you begin.
 Do not store in the refrigerator because this will cause it to lose some
of its moisture. Keep it at room temperature unless you decide to
freeze it first.
How to Thaw an Undecorated Cake
 Remove the frozen cake from the freezer and remove the foil covering
but leave it wrapped in the plastic wrap. Allow it to set at room
temperature until thawed; thawing may take 2 to 3 hours, depending
on the size of the cake.
 Remove the plastic wrap and begin frosting and decorating. You may
want to remove the wrapping during the last 30 minutes of thawing so
that the surface dries; the dry surface will make it easier for the
frosting to adhere.

Page 78 of 83
 It the cake needs leveling or torting, do the trimming and cutting
before the cake thaws completely.
Storing Decorated Cake
Store the decorated cake according to the information in our Cake Storage
Requirements charts to be sure you are storing the cake properly for the
different types of cakes, frostings, and fillings.
How to Store A Decorated Cake:
To store at room temperature, the cake can be stored in one of the following
manners: in an air-tight container, covered with a covered cake plate, or
covered with an inverted bowl.
 A single layer cake, such as a 9" x 13", can be stored in the pan in
which it was baked and then covered with the pans cover or with foil.
 If storing a cake with a fluffy frosting that does not hold up well, place
a knife or the handle of a spoon under the edge of the cover to allow
some air flow. If the cover is air-tight with this type of frosting, it can
cause the frosting to begin to melt or run from the moisture build up.
 Frosted cakes that require refrigeration can be covered in the same
manner as cakes stored at room temperature.
 If you need to cover a cake with plastic or foil because it is too large
for other methods or the right storage containers are not available,
you will have to be careful when the frosting is a soft type, such as
cream cheese frosting. Place the frosted cake in the refrigerator just
long enough for the frosting to set up a little, approximately 20 to 30
minutes. Then remove from the refrigerator and loosely cover with
plastic wrap or tent with foil to cover.
How to Freeze A Decorated Cake

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Our Cake Storage Requirements charts indicate the frostings and
fillings that should not be frozen.
 Place the frosted cake on a solid flat surface that can be used to hold
the cake when placed in the freezer, such as a cookie sheet, cake
board, or cutting board. Place the unwrapped cake in the freezer.
 Freeze unwrapped until the frosting and decorations are frozen hard.
 Remove the cake when the frosting is frozen and then wrap with
plastic. The plastic should not stick to the frozen frosting.
 Once the plastic wrap is secured, quickly wrap the cake with foil and
secure all of the edges tightly to protect it from air flow
 Place the wrapped cake in an airtight rigid container or cake box to

help protect it if there is potential for it to be damage when stored in
the freezer.
 Place back in the freezer as soon as possible.
Cut Cake:
As soon as you cut cake, whether frosted or unfrosted, moisture begins to

escape and the cake begins to stale. On those rare occasions when you have
leftover cake, you have two options for keeping it fresh. Cover the sliced
edges with more frosting to protect the cake from moisture loss. Or firmly
press a piece of plastic wrap directly onto the open, sliced sides. Then
continue with covering and storing the cake as outlined above. A cut cake
keeps for a little less time than an uncut cake, about three to four days at
room temperature.
Fondant and the Buttercream:
Fondant and the buttercream have the quality of sealing in the moisture.
The cake stays fresh, and it does not dry out easily if it has an icing of

Page 80 of 83
buttercream and fondant. It creates a barrier between the cake and the
outer world. They can be stored in the refrigerated cake display cabinets,
but the condensation can cause the colors to fade. To keep the icing color, it
is important that you avoid sudden temperature changes. When the cake is
taken out of the refrigerator first, transfer it to air conditioned space, so it
does not suffer from heat shock.
Whipped Cream or Cream Cheese:
If you are using whipped cream or cream cheese as icing, then it should not
be left at the room temperature for a long time. It should be placed in the
refrigerator to maintain its good texture. The cream cheese icing can be
frozen. The texture of the frozen cream icing can change.
Boiled icing:
The boiled icing can refrigerate, but it can also be stored at room
temperature. Cakes with this icing should not be frozen. If frozen the texture
of this icing can become gummy.
Ganache:
Cakes with Ganache frosting can be stored in the refrigerator. Storing this
cake is similar to storing the cakes with fondant icing. You can store it at
room temperature, and it can be frozen as well.
Self-Check 3.5-1
“Cake Storage”
Essay Test

Page 81 of 83
Direction: Explain each question, before you begin writing, read the
passage carefully and plan what you will say. Your essay should be as well
organized and are carefully written as you can make it.
Standards and procedure of storing cake products”
1. Describe the best way to store an unfrosted cake.
--Wrap an unfrosted cake layer tightly in plastic wrap; be sure

and secure the top, sides and bottom of the layers. Then place
the wrapped layers in a plastic zip-top bag and store on the
kitchen counter at room temperature for up to five days. If you
need to keep a unfrosted layers longer than that, freeze them.
After you wrap the layers in plastic wrap, wrap them again in
aluminum foil and freeze. A word of caution: wrapping a warm
cake layer will lead to messy condensation, so wait until it is
completely cool before applying plastic wrap.
2. When to refrigerate cakes?
For starters, if you live in the Deep South and your kitchen
stays hot and humid during the summer months, cover and
refrigerate your cake. If you made a cake that won’t be served
for a few days, cover and refrigerate your cake. Lastly, if your
cake includes a fresh fruit filling or topping, or has a frosting
made with whipped cream or mascarpone, cover and refrigerate
it until you are ready to serve. Before refrigerating, wrap
unfrosted cakes in plastic wrap to protect it from drying out or
absorbing refrigerator smells. For frosted cakes, chill the cake
uncovered for 15 minutes to harden the icing, then loosely wrap
it in plastic wrap or put it in a cake keeper. Bring a refrigerated
Page 82 of 83
cake out 30 minutes to an hour before serving and let sit at
room temperature.
WRITTEN TEST
Directions:
A.True or False. Write TRUE if the statement is correct and write FALSE if
the statement is incorrect. Write your answer on a separate sheet.
______________1. Fillings are used to cover a cake or any kind of food

product.
______________2.The purpose of decoration is to make the product

presentable
and more attractive.
______________3. The best way to store icing/filling is in the refrigerator.
______________4. Royal Icing are used for general piping or delicate work
such
as elaborate "string" decorations and used in decorating
cookies and gingerbread houses.
_____________5. Jams can be used for filling cakes.
_____________6. Cakes can be covered with different icings like boiled icing,
buttercream icings, etc.
_____________7. In decorating cakes, you cannot choose on what or how to

design your product.
_____________8. Ganache can be in a form of a glaze, icing, sauce or a filling

for cakes. It is made by heating cream and then mixing it
with
chocolates.
_____________9. Piping is a technique used when applying icing for detailed

writing, borders or scrollwork onto cakes or other baked
goods.
____________10. Fondants keep the cake fresh and safe when travelled to far
places.
____________11. Creaming is also known as the 'sugar-shortening' method,

the sugar and shortening fat are blended together.
___________12. Nuts, sesame seeds, crystalized fruits are example of

decorations.
Page 83 of 83
___________ 13. A whisk is a tool that can be used for various tasks in the
kitchen, including mixing and whipping ingredients.
_______________ 14. Boiled icing is an old-fashioned type of icing wherein

sugar syrup is made, poured into beaten egg whites, and
the
mixture is beaten again. It is stable and fluffy.
________________15. Fondant is a kind of icing that you can spread on a cake
using a pastry bag.
____________________16. Examples of leavening or rising agents include

yeast,
baking powder, and salt.
____________________ 17. Confectioner sugar is a very fine or powdered

sugar.
____________________ 18. Strainer is a term used to separate or strain the

finer
from the coarser particle of a material using a sieve
or a sifter.
____________________ 19. Mise en Place translates to put everything in its
place.
____________________ 20. Parchment paper absorbs moisture from the
cooked product.
B. Matching Type. Match Column A to Column B. Write your answer on a

separate sheet.
COLUMN A COLUMN B
1. This icing is made of mixing a.) Cake Pans
together butter and confectioner sugar
with flavorings added.
2. are used for general piping and b.) Decorations

decorations and used in decorating
cookies and gingerbread houses.
3. It adds color and interest to the c.) Mixer
presentation of your displayed cakes.
It can be flowers, crystalized fruits, seeds
Page 84 of 83
or nuts.
4. A spread or cream that you can add d.) Filling

into your cake or pastry to give it more
flavor and interest.
5. It is usually poured or drizzled over the tops e.) Baking

of cakes and cookies.
6. A tool used for icing cakes. f.) Glaze
7. A table top or handheld machine that can g.) Royal icing

whip butter and eggs together with the whisk
attachment.
8. the process of cooking food by indirect heat h.) Buttercream

or dry heat in a confined space as in heated
oven using gas, electricity, charcoal, wood, or
oil at a certain temperature.
9.) A funnel shaped container of icing i.) Tbsp.

or whipped cream.
10.) Term used to work or press dough with j.) Mixing bowl
the palm of the hands.
11.) Abbreviation of tablespoon k.) Spatula
12.) Used to hold the ingredient when mixed l.) Microwave Oven
Together
13.) Comes in different sizes and shapes and m.) Pastry bag
may be round square rectangular or heart shaped.
14.) An oven that utilizes electromagnetic energy n.) Kneading

below the magnetic spectrum
15.) Is a pointed metal or plastic tube connected to o.) Pastry tip

the opening of the pastry and is used to form desired
designs
p.) Strainer
C. Multiple Choice. Write the letter of the correct answer. Use a separate
sheet of paper for your answers.
1. A shiny coating such as syrup, applied to a food; to make a food shiny.

Page 85 of 83
a. Glaze b. Molasses c. Cream d. Marmalade
2. Shiny icing can be kneaded and rolled out to cover fruit or chocolate mud
cake, often over a layer of marzipan.
a. Fondant b. Ganache c. Boiled Icing d. Buttercream
3. Made by creaming butter until pale with icing sugar, vanilla and milk. It
hardens on refrigeration, and does not keep for more than a few days.
a. Cream cheese c. Custard cream
b. Batter d. Buttercream Icing
4. Term used to beat rapidly and make light and airy.
a. Whip b. Stir c. Fold d. Mix
5. Term used to cook in an oven.
a. Bake b. Boil c. Simmer d. Saute
6. What is baking soda used for in baked goods?
a. to make cake sweeter c. to make cake bake faster.
b. used as leavening agent in cakes d. to make cake look more edible
7. What can you do if you’re making icing and run out of powdered sugar?
a. Blend 1-cup regular sugar with 1 tbsp. cornstarch in the blender 2 to 3

mins.
b. Borrow some from your most generous neighbor.
c. Serve it without frosting.
d. All of the above.
8. Term used to beat sugar and butter together until fluffy is called______
a. Creaming b. Frying c. Roasting d. Garnish
9. What are the basic steps for washing hands?
a. Wash thoroughly with water and dry.
b. Apply soap, wash thoroughly, rinse and use paper towels.
c . Apply soap, wash thoroughly.

Page 86 of 83
d. None of the above.
10. A thin layer of frosting should be applied to a cake before it is decorated

because it will:
a. Hold cracks together
b. Secure loose crumbs
c. Even layers
d. Keep the cake from tearing
11. What is the correct method to check for a cake’s doneness?
a. Insert toothpick or cake tester
b. Insert a spoon
c. Top sinks in the middle
d. When the center of the cake is pressed it does not spring back.
12. How can a smooth finish be created on a frosted cake?
a. Coat the spatula with shortening
b. Dip the spatula in a cold water
c. Dip the spatula in a warm water
d. Microwave the frosting for 30 minutes.
13. This tool is used to remove the cookies from the baking sheet.
a. spoon b. spatula c. fork d. tongs
14. I am used to roll out, and flatten dough, what am I?
a. Kitchen mallet b. Rolling pin
c. Spatula d. Pastry blender
15. The following are examples of ingredients used in baking except:
a. butter b. leavening agent c. flour d. cream
Answer Key:
TEST A. TRUE or FALSE TEST B. MATCHING TYPE

1. False 1. h

Page 87 of 83
2. True 2. g
3. True 3. b
4. True 4. d
5. True 5. f
6. True 6. k
7. False 7. c
8. True 8. e
9. True 9. m
10. True 10. n
11. True 11. i
12. True 12. j
13. True 13. a
14. True 14. l
15. False 15. o
16. False
17. True
18. True
19. True
20. False
C. MULTIPLE CHOICE
1. a
2. a
3. d
4. a
5. a
6. b
7. a
8. a
9. b
10. b
11. a
12. c
13. b
14. b
15. d

Page 88 of 83

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Sector : TOURISM SECTOR

Qualification Title: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: Prepare and Present Gateaux, Tortes, and Cakes

Module Title: Preparing and Presenting Gateaux, Tortes, and Cakes

Bread and Pastry Production 9-12

The core unit of competency, "PREPARE AND PRESENT GATEAUX,

The module, PREPARING AND PRESENTING GATEAUX, TORTES AND

In this module, you are required to go through a series of learning

You will be given plenty of opportunity to ask questions and practice on

Bread and Pastry Production 9-12

You must pass the Institutional Competency Assessment for this

Bread and Pastry Production 9-12

FILLINGS - any substance inside of a pastry or pastry-like food item.

●Creams – (e.g.) buttercream, whipped cream,

Bread and Pastry Production 9-12

●Jams – (e.g.) fruit jam, fruit puree (Fig. 3)

ICING - a mixture of sugar with liquid or butter, typically flavored and

●BUTTERCREAM – an icing made of butter and/or

●Boiled Icing -it is a smooth, glossy, fluffy icing. A

●Royal Icing - Often confused with fondant, royal

Bread and Pastry Production 9-12

●Fondant - this stiff and shiny icing can be kneaded

GLAZES - A shiny coating such as syrup, applied to a food; to make a food

●Mirror Glaze - is a stunning technique to

●Vanilla Glaze - This is the perfect glaze for a

●Flavored and colored sugar - These are simple

●Fresh and preserved/crystalized fruits – an

Self- Check 3.1-1

_______________1. Made by creaming butter until pale with icing sugar,

______________ 2. A shiny coating such as syrup, applied to a food; to make a

______________ 3. It adds color and interest to the presentation of your cakes.

______________ 4. It is often confused with fondant but actually, it is a white

Bread and Pastry Production 9-12

______________ 6. This is an old-fashioned type of icing wherein sugar syrup

______________ 8. A mixture of sugar with liquid or butter, typically flavored

Information Sheet 3.1-1

Ingredients used for Cakes

Bread and Pastry Production 9-12

BAKING POWDER AND SODA

Bread and Pastry Production 9-12

SPICES, FLAVORINGS, EXTRACTS, AND OPTIONALS

Spices, flavorings, and extracts, add flavor to cakes. Spices such as

“Basic Ingredients used for Cakes”

1. ____________ used in cakes to enhance the flavor of the other ingredients.

Bread and Pastry Production 9-12

Bread and Pastry Production 9-12

Butter cakes or shortened cake require a chemical leavening agent such as

Characteristics of Some Standard Foam (Unshortened) Cakes:

Bread and Pastry Production 9-12

Bread and Pastry Production 9-12

Butter cakes or shortened cake

Characteristics of Shortened (Creamed) Cakes:

Types of shortened cakes

AMERICAN BUTTER CAKE

Bread and Pastry Production 9-12

Bread and Pastry Production 9-12

Bread and Pastry Production 9-12

Bread and Pastry Production 9-12

“Different Types of Cakes”

INFORMATION SHEET 3.1-3

Bread and Pastry Production 9-12

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be

"Cream the butter and sugar together."