Conpetency Based Learning Material

Sector: TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: Prepare and present gateaux, tortes and cakes
Module Title: Preparing and presenting gateaux, tortes and

cakes
Governor Generoso College of Arts Sciences and Technology

Poblacion, Governor Generoso Davao Oriental
Date Developed: Document No.

September 2019 Issued by:
Breads and Pastry Date Revised:
Production NCII Page 1 of 147
Developed
by:Kerren Mae
A.Antigra Revision # 01
HOW TO USE THIS LEARNER’S GUIDE
Welcome to the learner’s guide for the module: Preparing and

presenting gateaux, tortes and cakes. This learner’s guide contains
training materials and activities for you to complete.
The unit of competency Prepare and present gateaux, tortes and
cakes contains the knowledge, skills and attitudes required for a BAKER. It
is one of the CORE Modules of National Certificate Level (NC II).
You are required to go through a series of learning activities in order
to complete each learning outcomes of the whole module. In each learning
outcomes there are Information Sheets, Self-Checks, Operation Sheets
and Task/Job Sheets. Follow and perform these activities on your own. If
you have questions, please don’t hesitate to ask for assistance from your
Instructor/Trainer.
Recognition of Prior Learning (RPL)

You may have some or most of the knowledge and skills (RPL) covered
in this learner’s guide because you have:
Been working for some time.
Already completed training in this area.
If you can demonstrate to your trainer that you are competent in
particular skill, you don’t have to do the same training again.
If you feel you have some of the skills, talk to your trainer about
having them formally recognized. If you have qualification or Certificate of
Competency from previous training, show it to your trainer. If the skill you
required is still relevant to the module, they may become the part of the
evidence you present for RPL.
At the end of this learning material is a learner’s Diary. Use this diary
to record important dates, jobs undertaken and to other workplace events
that will assist you further details to your trainers or assessors. A Record
of Achievement is also provided for your trainer to complete once you
complete this module
This module was prepared to help you achieve the required
competency in Prepare and present gateaux, tortes and cakes. This will
be the source of information for you to acquire knowledge and skills in this
particular trade, with minimum supervision or help from your instructor.

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With the aid of this material you will acquire the competency independently
and at your own pace.
Talk to your trainer and agree on how you will both organize the Training of
this unit. Read through the learning guide carefully. It is divided into
sections which cover all the skills and knowledge you need to successfully
complete in this module.
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she
is there to support you and show you the correct way to do thing. Ask for
help.
Your trainer will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and
take notes.
You will be given plenty of opportunity ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This
way you will improve both your speed and memory and also your
confidence.
Talk to more experienced workmates and ask for their guidance.
Use the self-check questions at the end of each section to test your own
progress.
When you are ready, ask your trainer to watch you perform the activities
outlined in the learning guide.
As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for this
reason. When you have successfully completed each element, ask your
trainer to mark on the reports that you are ready for assessment.
When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange an
appointment with registered assessor to assess you. The results of your
assessment will be recorded in your competency Achievement Record

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LEARNING OUTCOME # 1 Prepare sponge and cakes
CONTENTS:
1. Main ingredients used for cakes
2. Specific oven temperature used for different type of cakes
3. Different types of cakes
4. Mixing method used for shortened cakes and foam type cakes
5. Cooling temperature of cakes
6. Equipment’s in baking

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ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe

requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance with
desired characteristics, standard recipe specifications and enterprise
practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry and bakery
products and standard operating procedures
Condition: The trainee/ student must be provided with the following:

 Workplace location
1. Working Table
 Materials /Supplies
 Internet
 Books
 Computer
Reference:
Methodology:
Modular Approach/ Self-Paced
ASSESSMENT METHOD:
 Written
 Oral
 Actual Presentation

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BREAD AND PASTRY PRODUCTION NCII
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare and produce Preparing and producing

1. TRS741379
bakery products bakery products
Prepare and produce Preparing and producing

2. TRS741380
pastry products pastry products
Prepare and present Preparing and

3. gateaux, tortes and TRS741342
presenting gateaux,
cakes tortes and cakes
Prepare and display Preparing and

4. TRS741344
petit fours displaying petit fours
5. Present desserts TRS741343

Presenting desserts

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MODULE CONTENT
UNIT OF COMPETENCY Prepare and Prepare and present

gateaux, tortes, and cakes
MODULE TITTLE Preparing and presenting gateaux,

tortes, and cakes
MODULE DESCRIPTOR:
This unit deals with the knowledge, skills and application

towards preparing and presenting gateaux, tortes and cakes .Furthermore,
this is also the requirements for this competency in accordance with the
standard specifications and interest towards planning of cake designs and
the formation of icings to be used in a commercial.
NOMINAL DURATION: 10 HOURS
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare sponges and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes

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ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe

requirements, enterprise practice and customer practices
2. Required oven temperature is selected to bake goods in accordance with

desired characteristics, standard recipe specification and enterprise
practices
3. Sponges and cakes are prepared according to recipe specifications,

techniques and condition and desired product characteristics.
4. Appropriate equipment are used according to required pastry and bakery

5. Sponges and cakes are cooled according to established standards and

procedures
6. Fillings are prepared and selected in accordance with required consistency

and appropriate flavors
7. Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer preferences
8. Coatings and sidings are selected according to the product characteristics

and required recipe specifications
9. Sponges and cakes are decorated suited to the product and occasion and in
accordance with standard recipes and enterprise practices
10. Suitable icings and decorations are used according to standard

recipes and/or enterprise standards and customer preferences
11. Cakes are presented on accordance with customer’s expectations and

established standards and procedures

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12. Equipment are selected and used in accordance with service
requirements
13. Product freshness, appearances and eating qualities are maintained

in accordance with the established standards and procedures
14. Cakes are marked or cut portion-controlled to minimize wastage and

in accordance with enterprise specifications and customer preferences
15. Cakes are stored in accordance with establishment’s standards and

procedures
16. Storage methods are identified in accordance with product

specifications and established standards and procedures.

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LEARNING OUTCOME NO.1 PREPARE SPONGE AND CAKES
Contents:
1. Main ingredients used for cakes
2. Specific oven temperature used for different type of cakes
3. Different types of cakes
4. Mixing method used for shortened , unshortened and sponge type cakes
5. Cooling temperature of cakes
6. Equipment’s in baking
Assessment Criteria
1 Ingredients are selected, measured and weighed according to recipe

requirements, enterprise practices and customer practices
2 Required oven temperature is selected to bake goods in accordance with
desired characteristics, standard recipe specifications and enterprise
practices
3 Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4 Appropriate equipment are used according to required pastry and bakery

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CONDITION
The participants will have access to:
1. Personal Protective Equipment
METHODOLOGY
1. Lecture
2. Demonstration
3. Actual observation
Assessment Method:
1. Oral recitation
2. Application

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Learning Experiences
Learning Outcome 1:
Prepare sponge and cakes
Learning activities Special Instruction
1. Read information sheet 3.1-1 on Read information sheet 3.1-1 on “

“Main ingredients used for cakes” main
ingredients used for cakes in

prepare sponge and cakes”
2. Answer self-check 3.1-1 on “Main Refer your answer to answer key for
ingredients used for Cakes” the self-
check 3.1-1 on “main ingredients

used for cakes”
3. Read information sheet 3.1-2 on Read information sheet 3.1-2 on

“specific temperature used for “specific temperature used for
different types of cakes”
different types of cakes in prepare
sponge and cakes
4. Answer self check 3.1-2 on“ specific Refer self check 3.1-2 to answer key
temperature used for different types 3.1-2 on “specific temperature used
of cakes” for different types of cakes

“Different types of Cakes” “Different types of cakes in preparing
sponge and cakes”
6. Answer self-check 3.1-3 on “Different Refer self-check 3.1-3 to answer key

types of Cakes” 3.1-3 on “Different types of Cakes”

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“Mixing method used for shortened “Mixing method used for shortened
cakes and foam type cakes” cakes and foam type cakes in
preparing sponge and cakes
8. Answer self-check 3.1-4 on “Mixing Refer self-check 3.1-4 to answer key

method used for shortened cakes 3.1-4 on “Mixing method used for
and foam type cakes” shortened cakes and foam type
cakes”

“cooling temperature of cakes” “cooling temperature of cakes in
preparing sponges and cakes”
10. Answer Refer self check 3.1-5 to answer key

Self-check 3.1-5 on “cooling 3.1-5 on “cooling temperature of
temperature of cakes cakes
11. Read Read information sheet 3.1-6 on

information sheet 3.1-6 on “equipment’s in baking” in preparing
“equipment’s in baking cake sponges and cakes
12. Answer Refer self check to answer key 3.1-6

self-check 3.1-6 on “equipment’s in on “equipment’s in baking in
baking” preparing sponge and cakes”
13. Read Read information sheet 3.1-7

information sheet 3.1-7 “Baking “Baking conditions and temperature
conditions and temperature” in preparing sponge and cakes”
14. Answer Refer self check 3.1-7 to answer key

self-check 3.1-7 on “Baking 3.1-7 on “baking conditions and
conditions and temperature temperature

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INFORMATION SHEET 3.1-1
MAIN INGREDIENTS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different ingredients used for cakes.
Introduction
Ingredients play an important role in baking. Not only do they provide

the structure and flavour of all of the products produced in the bakery or
pastry shop, their composition and how they react and behave in relation to
each other are critical factors in understanding the science of baking. This is
perhaps most evident when it comes to adapting formulas and recipes to
accommodate additional or replacement ingredients while still seeking a
similar outcome to the original recipe.
DIFFERENT INGREDIENTS USED FOR CAKES
A cake's structure is created mainly from the combination of the flour's

starches, by the proteins in whole eggs, egg whites, and/or in milk. The
melt-in-your-mouth texture comes from tiny air holes left in the cake's
structure, created through mixing, serving as nuclei and enlarged through
the carbon dioxide gas from the chemical, heat and /or steam during
baking. The sugar and fat in the recipe, as well as any acids, tenderize the
cake, as well; they interfere with gluten formation and egg protein
coagulation, interrupting the network of gelated starch. But, if the recipe is
unbalanced, for example, if there's too much sugar and fat, the cake's
structure is weakened so much it cannot support its own weight and will

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collapse. Too much flour and too many eggs may make the cake tough
and/or dry.
Ingredients Functions
Baking Powder Made from Cream of tartar and
starch, baking powder is a
leavening agent, which causes
your batter to rise. It has a built-
in acidic ingredient, so you don’t
need to add anything else (unlike
with baking soda). Too much
baking powder results in a bitter
tasting product, while too little
results in a tough cake with little
volume.
Baking Soda Baking soda is pure sodium
bicarbonate, and needs to be
paired with an acidic ingredient
like honey, chocolate, or
yogurt. Like baking powder, it’s a
leavening agent. Use too much,
and you’ll have a soapy, coarse

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cake.
Butter As a solid fat, butter is better
suited for baking than any other
fat product. Butter in particular
adds flavour, with a melting point
just below body temperature,
which is why some cookies and
baked goods tend to “melt in your
mouth.” It also helps in leavening
and adds moisture.
Cornstarch This ingredient has multiple
purposes depending on the type of
dish it’s being used in.
Cornstarch is usually either a
thickener or a binder, but can also
be an anti-caking agent. It’s great
to use in gluten-free cooking
instead of flour to thicken sauces,
custards, or cake fillings.

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Eggs Eggs do a lot in baking, but most
importantly they’re a leavening
agent (adding volume), and are a
binder, meaning they keep the
finished product together. It also
serve as an emulsifier You can use
the whole egg, for flavour, binding,
thickening, or glazing, or you can
use egg whites and egg yolks for
separate things. Egg whites are a
drying agent, and add moisture
and stability. Egg yolks contribute
to texture and flavour.
Flour Flour holds ingredients together in
baking. When flour protein is
combined with moisture and heat,
it develops into gluten. Different
types of flours have different levels
of protein, which are suitable for
various baked goods.

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Milk The protein in milk softens,
contributes moisture, and adds
colour and flavour to baked goods.
It’s a double-whammy in terms of
function, as it gives the dough or
batter strength and structure, as
well as adds tenderness, flavour
and moisture.
Salt Salt does a couple different things
in baking. For one, it helps
preserve the colour and flavour of
flour. In bread, it controls of the
fermentation rate of yeast, and
strengthens the gluten protein in
dough. Though it seems salt is out
of place in sweet recipes, if you
skip it, your product will taste very
bland, as it also enhances flavour.
Sugar In any given recipe, sugar is
performing a number of functions
you’re probably not aware of. For

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one, it adds texture, like keeping
your baked foods soft and moist. It
is also yet another leavener,
though working in conjunction
with fat, eggs, and liquid
ingredients. Sugar sweetens by the
sugar caramelizing in the recipe,
and adds that “crunch” to the
crusts of cakes and cookies.
Powdered Sugar Granulated sugar that has been
finely ground into a powder. It is
used to make creamy frostings
and to add a decorative coating to
baked goods. Cornstarch is
sometimes added to the powdered
sugar to prevent it from absorbing
moisture and forming clumps.
Also referred to as confectioner's
sugar.
Tiny microorganisms that grow
and multiply when activated by

Yeast
the addition of warm water. As the

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microorganisms increase in size
and number, they give off carbon
dioxide, which causes the dough
to rise and produce a light and
airy loaf of bread. The addition or
removal of other ingredients, such
as sugar and salt, affect the action
of the yeast, and if less yeast is
used than called for, it will
increase the amount of time it
takes the dough to reach the
proper volume. There are three
types of yeast available, which
include active dry yeast sold in
granule form; compressed fresh
yeast sold in cake form, which is
found in the refrigerator section of
a food store; and quick-rising
yeast, which decreases the rising
time by approximately 1/3 in
comparison to active dry yeast.
Lard Lard is pork fat that has been
rendered. In rendering, the fat is

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heated, causing the connective
tissues to brown and turn crispy.
They are then strained from the
fat to purify the lard. Lard
provides a slightly nutty flavor and
because of its richness, it creates
very tender, flaky pastries and pie
crusts. It can be used in place of
butter in baking recipes, but the
amount should be reduced by
approximately 25 percent.
Oils Oils are extracted from seeds and
fruits such as corn, cottonseed,
soybean, sesame, sunflower,
safflower, olive, and avocado.
Some oils are extracted from nuts
such as peanut, walnut, almond,
and hazelnut. Oils are used to fry
and sauté foods, for making salad
dressings, and as an ingredient in
baking. Some of the common soils
used for these purposes are
vegetable oil, corn oil, canola oil,

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olive oil, sunflower oil, soybean oil,
and peanut oil. Oil is used in
recipes for breads, cakes, cookies
and muffins. Oil can be used in
place of butter or margarine in
most recipes by using 7/8 cup of
oil for each cup of butter or
margarine that is called for.
Substituting the oil will result in
the finished product having a
heavier texture. Because oil has a
higher smoke point than butter or
margarine, it works better for
sautéing, frying, deep-frying and
stir-frying.

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SELF CHECK NO.3.1-1
MAIN INGREDIENTS
Matching Type : Match Column A with the correct answer on Column B.

Write only the letter of answer on the blank provided right side of the test
paper.
A B
___1. Salt a. It has a higher smoke point than
butter and margarine

___2. Milk b. tiny microorganisms that grow
multiply when activated
___3. Oil c. it serve as an emulsifier
___4. Sugar d. adds tenderness, flavor and
moisture
___5. Egg e. provides slightly nutty
flavors
___6. Lard f. keeping the food moist and soft
___7 Yeast g. it preserve colour and flavor
___8.Baking powder h. it is a leavening agent that
causes the dough to rise
___9.Flour i. it is a multiple ingredients that
usually used as a thickener
or binder
___ 10.Starch j. it binds all the ingredients

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ANSWER KEY 3.1-1
MAIN INGREDIENTS
Matching Type: Match Column A with the correct answer on Column B.

Write only the letter of answer on the blank provided right side of the test
paper.
A B
Salt a. It has a higher smoke point than
butter and margarine
_d__2. Milk b. Tiny microorganisms that grow

multiply when activated
_a__3. Oil c. It serves as an emulsifier
_f__4. Sugar d. Adds tenderness, flavor and moisture
_c__5. Egg e. Provides slightly nutty flavors
_e__6. Lard f. Keeping the food moist and soft
_b__7 Yeast g. It preserve colour and flavor
_h__8.Baking powder h. it is a leavening agent that
causes the dough to rise
_j__9.Flour i it is a multiple ingredients that
usually used as a thickener
or binder
_i__10 Starch j. it binds all the ingredients

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SPECIFIC OVEN TEMPERATURE
Learning Objectives: After reading this INFORMATION SHEET you must be

able to:
1. Identify the different oven temperature needed in baking of different type of
cakes.
Introduction
Oven is the most important variable in determining the outcome of
your bakes.
Baking at the right temperature is important not only for determining

baking times but it will also affect the final quality of your cakes. You can
test how hot (or cool) your oven is with an oven thermometer. We swear by
this bit of kit and it can make such a difference to your bakes to know your
oven is properly calibrated to the temperature suggested in the recipe. To
use an oven thermometer, place the oven thermometer inside your oven
before you turn it on. Shut the oven door and turn your oven on and give it
time to preheat. When it is up to temperature, look at the oven thermometer
through the window.
It will give you an accurate reading so you can turn the temperature up or
down from there to get the correct temperature recommended by the
recipe.When you’re confident that the temperature reading on the
thermometer is constant and matches the one suggested in your recipe, use
oven gloves to take the thermometer out of the oven and let it cool
somewhere safe and away from kids, as it does get very hot.
Put your tins in the oven and you’re ready to start baking.
Cakes Temperature Minutes

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Cupcakes 350-375F 15-25
177-190 C
Layer cake 350-375 F 20-35
177-190 C
Loaf Cake 350 F 45-60
177 C
Angel Food and Sponge 350 50-60
177
SELF CHECK 3.1-2

FILL IN THE BLANKS: Complete the table below

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(F)
(C)
Cupcakes 1._____ 2.___
177-190 C
Layer cake 350-375 F 4.____
3.___
5.____ 6.___ 7.___
177 C
Angel Food and Sponge 8.___ 10.___
9.___
ANSWER KEY ON 3.1-2


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Cupcakes 1) 350-375F 2) 15-25
177-190 C
Layer cake 350-375 F 4) 20-35
3) 177-190 C
5)Loaf Cake 6) 350 F 7) 45-60
177 C
Angel Food and Sponge 8) 350 10) 50-60
9) 177
INFORMATION SHEET NO. 3.1-3

DIFFERENT CLASSIFICATION OF CAKES
Learning Objective: After reading the information sheet you must be able
to:

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1. Identify the classification of cakes
INTRODUCTION
There are many different types of cakes and many different

ways of dividing them into various categories, but professional bakers
categorize cakes by ingredients and mixing method. Home bakers tend to
categorize cakes by flavoring chocolate cakes, fruit cakes, and so on which is
helpful when you're trying to decide what to eat, but not as helpful when
you're trying to understand how best to make a cake. Depending on how the
batter is prepared, you will find that the final texture (and color, if it is a
yellow or white cake) varies. Here are the 3 classification of cakes
SHORTENED CAKE
They are called as conventional or creamed cake
Banana cake Banana cake is prepared
using banana as a primary
ingredient and typical cake
ingredients such as flour, sugar,
eggs, butter, margarine or oil and
baking soda. The bananas can be
mashed or puréed using a food
processor or electric mixer and
mixed into the cake batter, and the
cake can also be topped or garnished
with sliced bananas. Banana cake

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may be prepared as a use for
browned or overly-ripe bananas
Red velvet cake Red velvet cake is essentially a butter

cake, though it is frequently made
with oil instead of butter. In addition,
cocoa is added to the cake batter to
create the distinct red velvet flavor —
originally it was a reaction between
buttermilk and the raw cocoa widely
available at the time of red velvet's
inception that caused a ruddy-hued
crumb.
Chocolate brownie A chocolate brownie or simply called

a brownie is an American dessert or
snack made with chocolate. Its name

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came from its dark brown color. It
tastes like a cross between a cake
and a cookie. Unlike other cakes, it
is baked without baking powder so it
is much thicker
UNSHORTENED CAKE are cakes made without the addition of

fat/shortening.
Two basic types of un-shortened cakes are:
*Yellow Sponge Cakes made with whole eggs (egg whites separated
from egg yolks
White Angel Cakes made with egg whites only
Cake Description
Sponge round cake Sponge cake is a light cake made
with eggs, flour and sugar sometimes
leavened with baking powder.

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Sponge cakes, leavened with beaten
eggs, The sponge cake is thought to
be one of the first of the non-yeasted
cakes. This is also the example of
yellow sponge cake.
Made up with egg whites alone and

Angel Food Cake no yolks. The whites are whipped
with sugar until very firm before the
flour is gently folded in, resulting in
a snowy-white, airy, and delicate
cake that marries beautifully with
fruit. Most angel food cakes have a
spongy, chewy quality derived from
their relatively high sugar content
and the absence of egg yolks. Baked
in ungreased two-piece tube pans,
angel food cakes are cooled by being
inverted, since this type of cake
would collapse if cooled right-side-up
in the pan or if removed from the
pan while still warm. There's also no
butter here, so the cake is fat free. It
is also one of the examples of white
angel cake.

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CHIFFON TYPE CAKE is a combination of shortened and sponge type
cakes
Cake Description
Both cakes have a tall circular shape
Orange Chiffon Cake and that characteristic hole in the
center which comes from baking the
cake in a tube pan. And both cakes
have a light and spongy texture.
However, they are different in that
Chiffon Cakes contain both egg yolks
and egg whites, along with baking
powder, orange juice, and a liquid fat
(in the form of oil). It is the oil that
gives this cake its wonderful moist
and tender crumb and keeps the
cake soft even when refrigerated.
The cake has a moist, fluffy, cloud-

Vanilla chiffon cake like texture and it stands taller than
many layer cakes. It is generously
flavored with vanilla and it is just

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sweet enough that you can get away
with eating a slice without frosting –
although a scoop of whipped cream
and a pile of berries is a nice
accompaniment.
SELF CHECK 3.1-3

Identification: Write the correct answer on the blanks provided before

the number.
__1. Essentially a butter cake, though it is frequently made with oil instead
of butter.
__2. A brownie is an American dessert or snack made with chocolate. its
name came from its dark brown color
__3. It is a light cake made with eggs, flour and sugar sometimes leavened
with baking powder.
__4. Made up with egg whites alone and no yolks.
__5. A combination of shortened and sponge type cakes.
.

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ANSWER KEY 3.1-3
Identification: Write the correct answer on the blanks provided before

the number.
1. .Red velvet cake

2. Chocolate Brownie
3. Sponge cake
4. Angel food cake
5. Chiffon type cake

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INFORMATION SHEET NO.3.1-4
MIXING METHOD USED FOR SHORTENED,

UNSHORTENED AND CHIFFON TYPE
CAKE
Learning objective: After reading INFORATION SHEET you must

be able to:
1. Recognize the mixing method for shortened, unshortened and chiffon type
cake.
INTRODUCTION
Mixing is a general term that includes stirring, beating, blending, binding,
creaming, whipping and folding. In mixing, two or more ingredients are
evenly dispersed in one another until they become one product. Each mixing
method gives a different texture and character to the baked good. The

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implements used, such as blades, whisks, spoons, etc., themselves make a
difference. They have a great impact on what happens during mixing.
Mixing method Description
Stirring This method is the simplest, as it
involves mixing all the ingredients
together with a utensil, usually a
spoon, using a circular motion.
Beating The ingredients are moved
vigorously in a back and forth, up
and down, and around and around
motion until they are smooth. An
electric mixer is often used to beat
the ingredients together

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Blending Ingredients are mixed so thoroughly
they become one.
Creaming Fat and sugar are beaten together
until they take on a light, airy
texture.
Cut in or cutting in To distribute solid fat in dry
ingredients by Bench Scraper, two
knifes (in a scissor motion), a pastry

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blender, your fingertips or with a
food processor fitted with a steel
blade, until finely divided.
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 and
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.

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Whipping or whisking Whisking method. Also known as
the 'whipping' method and is
usually used for sponges, egg
whites for meringue, pavlova cakes,
and for chiffon products. When
making sponge cakes, most of the
sugar is added to the eggs before
beginning whipping. During egg
whipping, air cells are formed and
incorporated into the mix
MIXING METHOD OF DIFFERENT TYPES OF CAKE
METHOD WHEN TO USE HOW TO

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It is done with sugar beaten into
SHORTENED stick butter, margarine or
Creaming Method
(BUTTER) CAKES shortening (solid, plastic fats),
(Fat-Sugar, Cake or
until light and fluffy. Eggs are
Conventional)
then added. Finally, flour and
dry ingredients added.
Beaten eggs are one of the key's

Egg Foaming or to success in making recipes.
UNSHORTENED
Foaming Method Whipping eggs whole and or
CAKES
(Conventional Sponge) yolks only or whites only with a
portion of the sugar.
An alternate mixing technique for

butter cakes, whether dense or
light, developed by the Pillsbury
Co. It is used anytime you
have the weight of the sugar in
the batter is equal to or greater
High-Ratio Mixing
than the weight of the flour. This
Method (Two Step or
CHIFFON TYPE involves mixing all the dry
Quick-Mix;
ingredients first, then beating in
erroneously called the CAKE
cold, but softened butter. Then,
Two Stage Mixing
the eggs and liquid ingredients
Method)
are slowly added. Mixing this way
guarantees a smooth batter that
doesn't separate, thus making for
a light and delicate baked cake.
However, cakes do not rise as
high when using this method.
SELF CHECK 3.1-4 ON MIXING METHOD USED FOR

SHORTENED, UNSHORTENED
AND CHIFFON TYPE CAKE

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MULTIPLE CHOICE: Choose the letter of the correct answer.
1.It is a simplest form of mixing all the ingredients through circular motion.
a. beating b. stirring c. creaming
2.It provides other characteristics after mixing other ingredients

a. beating b. stirring c. mixing
3.It contains two motion of mixing which are the cutting and folding
a. cut and fold b. cutting in c. cutting out
4. It is the method used in unshortened cake.
a. Foaming method
b. Mixing method
c. Beating method
5.To distribute solid fat this method use two knife
a. Cut and fold b. cutting in c. cutting off
ANSWEY KEY 3.1-4
MIXING METHOD USED FOR

SHORTENED, UNSHORTENED
AND CHIFFON TYPE CAKE

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MULTIPLE CHOICE: Write the letter of the correct answer on
the blank.
_B_1.
_C_2.
_B_3
_A_4
_B_5.

COOLING TEMPERATURE OF CAKES
Learning objective: After reading the INFORMATION SHEET you

must be able to;
1. distinguish the cooling temperature of cakes.
Introduction
Depending on what type of cake you are making and how long you have
to cool it, there are several things to consider. If you cool your cake

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improperly you might end up with a cracked or soggy cake. Cooling your
cake in the refrigerator is a quicker method, but you can also cool your cake
on the countertop or in the oven. You can transfer your cake to a wire rack,
let it cool in the pan, or even cool it upside down.
Decide how much time you have.
Depending on the type of cake, cooling using this method can be done in
just a couple of hours. Here are some things to consider:
 Angel food cakes, pound cakes, sponge cakes and other light and fluffy
cakes can cool in the refrigerator in about 1-2 hours.
 This method may not be the best choice for a cheesecake, as quick changes
of temperature can upset the structure of the cake, causing cracks. For rich,
creamy cakes that are served chilled, this method may take you up to 4
hours.
 If you are cooling a traditional cake, this method will take you about 2-3
hours.
Remove your cake from the oven.
Once your cake is fully cooked, use oven mitts to carefully take it out of the
oven and place it on the kitchen counter. Let your cake sit for 5-10 minutes.
Here are some guidelines to consider:
 If you are working with a cheesecake, or other creamy cake, it is

recommended that you turn off the heat and let your cake cool in the oven
for about an hour before transferring your cake to the refrigerator. If you
don't have the time, you can put your cake in the refrigerator although it
may crack slightly.

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 If you are working with cheesecake, run a butter knife along the edge of the
cake and the pan while the cake is still warm, this will prevent the cake
from sticking to the pan later.
 You may want to place your cake pan on a wooden surface like a cutting
board to protect your countertop from heat damage.
Put your cake in the fridge.
After allowing it to cool briefly on the countertop, place your cake pan in the
refrigerator for another 5-10 minutes. This will further cool the cake without
causing it to dry out. It should be pretty cool to the touch after 5 or 10
minutes. Here are some things to consider:
 If you are cooling a sponge or angel food cake, it is recommended that you
cool the cake upside down. This can be done by turning the pan upside
down and setting the tube part over the neck of a stable bottle. Turning it
upside down for cooling helps prevent it from collapsing as it cools.
 If you are cooling a pound cake, it is recommended that you take it out of
the pan to cool it. Cooling a pound cake for too long in a pan can cause it to
become overly damp and stick to the pan. Transfer it to a wire rack and
place it in the refrigerator.
Wrap your cake in plastic wrap.
Take your cake pan back out of the fridge and seal the top of your
cake pan by wrapping it at least twice over with plastic wrap. Sealing the
cake tight will help keep it moist as it continues to cool.
 If you have removed your cake from the pan or placed it upside down, you
don't need to wrap it up.
Let your cake cool in the refrigerator for an additional 1-2 hours. If you
are chilling an angel food cake or pound cake, you may only need to cool it

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for an additional hour. If you are cooling a cheesecake, let it cool for the
entire 2 hours.
Loosen your cake from the pan.
Use a sharp knife or butter knife and run it along the edges of
the pan between the rim of the pan and the cake.
 Be sure to keep your knife vertical so you don't accidentally cut into the
sides of your cake.
Remove your cake from the pan.
Place a large plate over the cake pan. Hold the plate and the pan firmly
together and flip them upside down. Shake the pan softly to transfer your
cake from pan to platter.
 If your cake is especially delicate, gently tap the bottom of the pan a few
times until you feel your cake release and decorate your cake whatever you
like

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SELF CHECK 3.1-5
TRUE OR FALSE: Write T if the statement is true and F if

the statement is false. Write your answer
on the space provided before the number.
1. Angel food cakes, pound cakes, sponge cakes and other light and fluffy
cakes can cool in the refrigerator in about 1-2 hours
2. Once your cake is fully cooked, use oven mitts to carefully take it out of the
oven and place it on the kitchen counter. Let your cake sit for 5-10 minutes.
3. If you have removed your cake from the pan or placed it upside down and
you need to wrap it up.
4. If you are cooling a traditional cake, this method will take you about 3-4
hours.
5. Place your cake pan on a wooden surface like a cutting board to protect your
countertop from heat damage.

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ANSWER KEY TO SELF CHECK 3.1-5
TRUE OR FALSE: Write T if the statement is true and F if

the statement is false. Write your answer
on the space provided before the number.
T 1.
T 2
F 3.
F 4.
T 5 ..

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EQUIPMENTS IN BAKING OF CAKES
Learning objective: After reading the INFORMATION SHEET you

must be able to:
1. Identify the equipments used in baking
Introduction
Nowadays many modern equipments and tools are used in the

bake shop industry because the modern technology continues to develop
more and more specialized and technology advanced tools to reduce labour.
Much of our baker’s art and craft involves simple tools. Large machines like
mixtures, oven and dough kneader need a high level skill. The large
equipments help the production in large
Equipments Uses
Mixing bowls A variety of stainless steel bowls

are used for whipping eggs,
mixing of creams and storage
purpose.

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Muffin pan: The different size of baking pans
with cup shaped indentation for
baking muffins.
Spatula A spatula is a broad, flat, flexible

blade used to mix, spread and lift
material including foods, drugs,
plaster and paints.
Baking Use for baking goods. It is

tray available in various sizes.
Pastry brush Use to brush the items with egg

wash, glaze etc.
Bread knife Bread knife is a flexible rounded

tipped tool used in pastry section
for spreading cream, glaze on
cakes for mixing and bowl
scraping.

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Timers These are absolutely essential for
baking.
Wooden spoons: To stir ingredients in a bowl.
Though a toothpick often does

Cake Tester
the job just fine, a metal cake
tester has a few advantages when
it comes to doneness. First, it is
reusable and cuts down on
waste, and second, its length
makes it easier to use with thick
baked goods. Outside of baking,
many professional cooks also use
them for testing whether meat
and fish are warmed through.
Piping Bags and Tips Piping or pastry bags allow for

greater control and more
elaborate designs when
decorating. Tips are available in

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an assortment of shapes and
sizes for lines, stars, roses and
even basket weaving you can let
your imagination run wild! Pastry
bags can be disposable or made
of plastic-coated fabric; with the
latter it is important to wash and
dry thoroughly between uses.
Piping bags are also used for
shaping eclair and cream puff
dough.
Electric or Stand Mixer: : An electric mixer is sure to

make your baking life much
easier, especially when it comes
to creaming butter or whipping
cream. While they’re expensive,
stand mixers can be a great
investment for your kitchen
arsenal, making everything from
kneading dough to whipping egg
whites a breeze.

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Electric hand mixer a great tool for whipping cream or
eggs, mixing cake batter and
cookie dough, and making things
like icing and salad dressings
Refrigerator To store the food items at

right temperature

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Baking is all about precision, so
having a full set of measuring
Measuring Cups (Liquid and Dry) and cups and spoons on hand is a
must. Don’t think you can get by
Spoons with just one type of measuring
cup—you’ll need both dry and
wet measuring cups to accurately
measure all your ingredients for
pretty much any baking recipe
Whenever we’re making a recipe,

Kitchen Scissors baking or otherwise, we always
our have our kitchen shears
handy. They can be useful in so
many different ways: Snipping
fresh herbs, cutting parchment to
fit a pan, and even just opening
stubborn packages and
containers.

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you should have two of these on
Round Cake Pan hand, because you’ll need more
than one to make a stunning,
towering layer cake. Round cake
pans come in 8-inch and 9-inch
diameters, but most layer cake
recipes will work with either size
(just make sure you have two of
the same size).
An oven is a thermally insulated

Oven chamber used for the heating,
baking or drying of a substance,
and most commonly used for
cooking.

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SELF CHECK 3.1-5
1.Can we still bake without oven?

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ANSWER KEY 3.1-6
1. We don't need to depend on the modern day oven to get our carb fix. ...
Remember, bread making and primitive baking go back centuries before
electricity was even invented. ... Just like you would with an oven

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MEASURING THE INGREDIENTS CORRECTLY
Learning Objective; After reading the INFORMATION SHEET you

must be able to:
1.Measure the dry and liquid ingredients properly
Introduction:
In cooking, you can get away with simply “eyeing” the amount of ingredients
that you add to the dish that you are preparing. A dash of this, a palmful of
that and it comes together nicely. You can adjust the taste to your liking,
season as you go.
Measure the dry ingedients
Dip and Sweep Method: This is how I usually
measure out dry ingredients, like flour, sugar,
etc. Dip the measuring cup into the container
of package of your ingredient and use
something with a straight edge, like a butter
knife, to sweep off the extra from the top.

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Be careful not too “press” in more ingredients
than would naturally settle into the cup.
Spoon and Sweep:
This is a similar method. Use a spoon

to place the ingredient inside the
measuring cup, spooning enough of
the dry ingredient to have a small
mound on topSweep the excess
ingredients from the measuring cup
with a straight edge, like a butter
knife.Don’t pack the ingredients in
tightly or shake the excess off the top
of the measuring cup, etc.Some
ingredients DO need to be packed,
however. Brown sugar is one of them.
Tightly pack the brown sugar into the
measuring cup and sweep off the extra.

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When the brown sugar is within the measuring cup or spoon.
After the removal of the brown sugar
Grated cheese should also be lightly packed,
just so you don’t have gaping holes
somewhere in the middle of the measuring
cup, whiwill also make your measurement
inaccurate.
Be sure to follow the instructions exactly
how it is written in the recipe. Most of the

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time, it will have a drastic effect in the texture of the finished product. The
amount of flour that is sifted first will be much less than flour that has been
measured first and then sifted.
1 cup flour, sifted: This means that you measure out 1 cup of flour and then
sift it.
1 cup sifted flour: This means that you need to sift the flour first and
measure out a cup after it has been sifted.
Measuring liquid ingredients:
The best way to get an accurate
measurement for a liquid ingredient, is to
set the measuring cup on a level surface
and read the measurement at eye level,
not from the top.
Many times, several liquid ingredients need to be measured for the same
recipe. You can save time and utensils by measuring them all in one
measuring cup, pouring in one ingredients after another. Less dishes to
wash! For example, when making buttermilk pancakes, pour all the liquid
ingredients into one measuring cup, add the egg at the end, whisk it all
together and then pour it into the dry ingredients. Do this with many salad
dressings too.

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Measuring spoons:
This is pretty straight forward. Use actual commercial measuring spoons,

not the spoon that you use for soup or to add sugar to your coffee. Just
remember to level off the spoon, unless you need a heaping spoonful.
Extra Tips:
Don’t measure over the bowl that you are using to

combine your ingredients in. If you over pour, your
measurement will not be accurate. It’s really hard to tell
how much extra baking soda or salt went into the bowl if
you’re pouring it in over a bowl of flour. It’s the same
with liquid ingredients.
 When measuring sticky ingredients like honey or molasses, spray or grease

up the measuring cup with oil. This will help the ingredient some out of the
cup much more easily.
 Pack down lightly on the ingredients such as shortening, sour cream, etc.
Just as I mentioned about grated cheese, this is to avoid pockets of air in
the measuring cup.

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 Use a rubber spatula or a spoon to get all
of the ingredient out of the measuring cup
or tap the cup to get all of the contents
out. It destroys/beats the purpose of
measuring your ingredients correctly if
you’ll leave part of them behind in your
measuring utensils
TASKSHEET 3.1-7
TITLE: Measuring ingredients correctly
PERFORMANCE OBJECTIVE: Identify the tools and equipments in
measuring ingredients
TOOLS: Measuring cup, measuring spoon, spatula, weighing scale
EQUIPMENT: Working table
STEPS AND PROCEDURE:
Wear your PPE and wash your hands thoroughly.
Prepare the tools and follow these steps:
1. Fill the measuring cups/ measuring spoon

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2. Level it off with the spatula
3. Pour it to the desired bowl
Note Use weighing scale if necessary to the ingredients that you are
weighing of.
Assessment Method :
Demonstration, Questioning
PERFOPRMANCE CRITERIA CHECKLIST 3.1-7

MEASURING THE INGREDIENTS CORRECTLY
Trainee’sName:_______________________________ Date:___________
Criteria YES NO
Did the trainee……
1. Wear the complete PPE?
2. Prepared the tools, materials and supplies?
3. Fill the measuring cup or measuring spoon?
4. Level off the ingredients?

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5. Pour the measured ingredients into the desired bowl/s
6. Observed hygienic procedure, sanitation and safety practices

at all times?
Comments/Suggestions:

BAKING A CHOCO MOIST CAKE
Learning Objective: After reading the INFORMATION SHEET you

must be able: to perform in baking a chocolate
moist cake.
INTRODUCTION
This cake is dark, moist, rich and incredibly decadent.

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This cocoa-based cake is deeply chocolatey and incredibly moist. It
surprises every single time with how good it is for something so easy. It
is a great emergency chocolate cake
STEP 1
Prepare all the ingredients
STEP 2
Mix all the dry ingredients
First let's preheat our oven to 350
degrees F. or 176 C. Then let's
mix together our dry ingredients

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with a whisk or a sifter. We want to make sure to break up any cocoa
clumps that might be in there.
STEP 3
Add and Mix Wet IngredientNow let's add
our milk, oil, eggs, and vanilla extract. At
this point we want to switch to a wooden
spoon or a hand mixer to mix the
ingredients. The batter will be very thick at this point.
Step 4: Add Water

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Step 5: Prepare Pan
Now let's take a couple of 9 inch cake

pans and we want to use some butter
or shortening and using our fingers
push it all around the pan coating it,
then take about a tablespoon of flour
and place that in the pan, move and
tap your pan around until the flour
coats the pan, then tap our the excess
flour. The pans are ready to go. We
don't want our cakes to stick, so don't
skip this step, even if you have a nice
non-stick pan like I have here, it is still a good idea to prep the pans. Next
using a cup evenly distributes the cake batter between both pans. Bake for
30 to 35 minutes at 350 F (176 C) until when you poke the center with a
toothpick it comes out clean.
Step 6: Cake Release
Cool 10 minutes; remove from pans to wire

racks. Cool completely and frost your desired
flavor

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by:Kerren Mae
JOB SHEET 3.1-8
Title: BAKING A CHOCO MOIST CAKE
nce Objective: Given the tools, supplies and materials, you will be able to bake a
choco moist cake
 Supplies/Materials :Desired baking pan, mixing bowl, electric
 hand mixer, wooden spoon, cake tester

Equipment : Working Table ,Oven
INGREDIENTS
 2 cups sugar (400 grams)

 1 3/4 cups all-purpose flour (210 grams)
 3/4 cup unsweetened cocoa powder (64 grams)
 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
 2 teaspoons baking soda (12 grams)
 1 teaspoon baking powder (4 grams)
 1 teaspoon kosher salt (6 grams)
 2 eggs
 1 cup buttermilk (240 mL)
 1 cup strong black coffee (240 mL)
 1/2 cup vegetable oil (120 mL)
 2 teaspoons vanilla extract (4 grams)
 STEPS
1. Wear PPE
2. Wash Hands
3. Refer the procedure on the INFORMATION SHEET 3.1-8
ASSESSMENT METHOD

BAKING A CHOCO MOIST CAKE

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Criteria YES NO
3. Gather the ingredients
4. Preheat the oven
5. Mix all the dry ingredients
6. Add and mix the wet ingredients
7. Prepare a desired pan
8. Pour the batter mixture into the pan
9. Bake the choco moist cake

LEARNING OUTCOME # 2 Prepare and use fillings

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CONTENTS:
1. Types of cake fillings

2. Coatings and sidings of a layer cake
Assessment Criteria
1. Fillings are prepared and selected in accordance with required

consistency and appropriate flavors
2. Coatings and sidings are selected according to the product

characteristics and required recipe specifications
Learning Outcome 2:
Prepare and use fillings

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1.Read information sheet 3.2-1 on Read information sheet 3.2-1 on

“Types of cake fillings” types of cakes in prepare and use
fillings”
2.Answer self-check 3.2-1 on “Types Refer your answer to answer key for
of cake fillings” the self-check 3.2-1 on “Types of
cake fillings”

“Coatings and sidings of a layer cake “Coatings and sidings of a layer
cake”
4.Answer self check 3.2-2 on Refer self check 3.2-2 to answer key
“Coatings and sidings of a layer cake” 3.1-2 on “Coatings and sidings of a
layer cake” in prepare and use
fillings
5.Read information sheet 3-2-3 on Read information sheet 3.2-3 on

“ganache making “ “ganache making” in prepare and
use fillings
6.Perform task sheet 3.2-3 on “how to Refer performance criteria checklist

make a chocolate ganache” 3.2-3 on “ganache making”
7.Read information sheet 3.2-4 on” Read information sheet 3.2-4 on

Cake fillings” cake fillings “ in prepare and use
fillings
8.Perform task sheet 3.2-4 on filling Refer performance criteria checklist

choco moist cake with ganache filling 3.2-4 on filling a choco moist cake
with ganache filling

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TYPES OF CAKE FILLINGS

you must be able to:
1. Identify the different types of fillings.

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Introduction
The basic frosting or icing recipe contains butter, sugar, and a

liquid such as water or milk. More liquid is added for a glaze. Flavorings
such as extracts, fruit zest or juice, and chocolate are often added. Sugar is
the most important ingredient in all types of frostings, providing sweetness,
flavor, bulk and structure. For richer flavor, unsalted grade A butter is used
instead of margarine or shortening, but icings made with shortening will
hold up better in warmer environments. For safety, frostings containing raw
eggs should be heated to certain temperatures to kill any bacteria.
Frostings containing egg whites should be whipped with oil-free utensils.
Any oil on utensils or in the mixing bowl will prevent the egg whites from
whipping into peaks.
BEST USED SPECIAL

DESCRIPTION /
HOW MADE FOR / STORAGE INFORMATI
CONSISTENCY
COLORING ON

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7- MINUTE / BOILED
ICING
Seven minute frosting is Most
very similar to a Made by commonly Best used
meringue or homemade warming egg used both immediately. Will deflate if
marshmallow frosting, whites, sugar, between Iced cake can mixed with
which is to say… it’s like and a bit of layers and to be stored at ingredients
a cloud and totally melts water and cover a room containing
in your mouth. beating until it's devil's temperature. fat such as

fluffy and food cake. Keeps for chocolate or
glossy. Substitu / Is pure about 24 whipped
It’s made with egg
ting light brown white hours, and cream.
whites, water, sugar,
sugar for and can be then deflates.
cream of tartar, vanilla,
tinted to
and sometimes corn
syrup; you beat it with a
hand mixer in a bowl
placed over a saucepan
of simmering water, and
you beat it for… seven
minutes (or until you get granulated
beautifully glossy, stiff sugar makes
Does not
peaks). sea-foam yield pastels.
freeze well.
frosting. Sets
quickly.

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Use as
Butter(and/or an frosting
AMERICAN shortening) and and filling.
BUTTERCREAM / cream or milk Can be piped
CONFECTIONERS' are beaten for smooth,
SUGAR ICING together, and borders, Does not
Several styles. Is most then confection writing. Most hold up well
popular choice for ers' sugar decorations in warm
frosting. Sweet, buttery added. Flavored including Icing can be weather,
flavor. Can be slightly with extracts roses, drop refrigerated unless
gritty. Great for most and flowers, in an airtight shortening is
decorating. chocolate. Can sweet peas container for used. Jams
ex: Tami's or Perfect be made thin to and figure 2 weeks or and ganache
Buttercream stiff piping. frozen. Iced are always
Recipeor Tami's or consistency, Flowers cake can be great
Perfect Buttercream - and fluffy or remain soft stored at cool alternatives
Not as Sweet Version smooth. enough to be side of room to
cut with a temperature buttercream
Buttercream knife. Use or for 2-3 days. fillings and
fromwww.richs. serve at hold-up well
com: whipped room in warm
buttercream temperature. weather.
icing used to / Yields all
decorate cakes colors. Most
that store colors
bakeries use. deepen
overnight.

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Some colors
may fade
sitting in
bright light.
BUTTERCREAM -
FRENCH
Is very rich.
ex: Neoclassic French
Buttercream Recipe
Due to the
egg yolks,
Uses egg yolks
this
(or whole eggs)
buttercream
and is made the Filling and Needs
is very
same way as frosting. refrigeration
perishable
Italian
and should
meringue.
be kept
refrigerated.
BUTTERCREAM - Both use only Frosting and Italian holds

MERINGUE ITALIAN egg whites, but filling on up well in
(MOUSSELINE) AND differences are cake. Needs warm
SWISS how they are Suggest refrigeration. weather (75
Fluffy and buttery. made. making a degrees plus)
Medium to thick Italian: Hot filling dam if and is more

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consistency. sugar syrup used as a dependable.
exs: Italian Meringue or is added to filling Swiss tends
Mousseline Buttercream already otherwise m to deflate a
Recipe (IMBC) whipped egg ay squish little quicker
and whites. Swiss: from cake. / and doesn't
Swiss Meringue The whites and Yields pastel hold up as
Buttercream Recipe sugar are mixed colors. well in warm
(SMBC) together over environment
heat and s.
whipped.
Then, cooled
before the
butter and
flavoring are
added. This
type of
buttercream is
the simplest.
BUTTERCREAM -
ROLLED Made from stiff
Sweet. Similar to American Covering
fondant. buttercream. cakes and Is very soft
Same as
ex: Rolled Buttercream Dough-like cookies / and can be
American
Recipe consistency Can be hard to work
Buttercream
that is rolled tinted; see with.
out before buttercream
applied to cake.

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CITRUS (LEMON) CURD
A conserve or custard
with a thick consistency.
Tart flavor. Spread on
Made with
ex: Fresh Lemon Curd bread or
lemons and
Recipe cakes. Used
butter and eggs
as a filling.
and sugar, and Keep Needs
Fold in with
cooked on the refrigerated. refrigeration.
whipped
stovetop. Can
cream or
be purchased
pastry
ready-made.
cream.
GANACHE This is a rich Glaze. Needs The better

Is a French term. Dark: emulsified filling and/or refrigeration the chocolate
decadent, rich, and very, mixture of frosting: after 2 to 3 used, the
very chocolatey. chocolate and whipped or days at room better the
White: Rich velvety taste cream. Buttercr smooth / temperature, ganache.
- a little more complex eam Natural color 2 weeks Good for
flavor than a consistency can is dark to refrigerated warm (not
buttercream. Can be be made by medium and 6 months hot) weather.

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glaze, whipped or whipping soft brown or frozen. Keep
smooth. butter into its white. Can excess with a
exs: Poured and base, resulting be piece of
Whipped Ganache in ganache flavored(oil- plastic wrap
Tutorial beurre. based). pushed on its
and White can surface.
Simple Chocolate also be Gently
Ganache Recipe, Step- tinted(oil- reheat.
by-Step based)
JAMS AND JELLIES Great for
ex: Italian Strawberry Can purchase Used as a warm or hot
Tart or Crostata di ready-made: filling alone weather.

Refrigerate
Fragole Tutorial stir it to soften, or in But, filled
after opening.
or heat with combination cakes should
Is not
small amount of with other be stored in
perishable if
liquid if it's too fillings such refrigerator
used as a
thick, and as for long-term
filling.
strain to remove buttercream storage to
the seeds. or ganache. prevent
mold.

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SELF CHECK 3.2-1
True or False: Write FALSE if the statement is true and TRUE if the
statement
1.____ Ganache is good for hot
2.____ 7 minute boiled icing is similar with homemade
marshmallow icing that melts in your mouth.
3.____Jams and Jellies are combination of different fillings such as
butter cream and ganache.
4.____ Buttercream rolled is very soft and can be hard to work
with.

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ANSWER KEY ON SELF CHECK 3.2-1
True or False: Write FALSE if the statement is true and TRUE if the
statement
1 TRUE
2. FALSE
3. FALSE .
4. FALSE

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COATINGS AND SIDINGS OF A LAYER CAKE

you must be able to :
1. Identify the proper technique on how to coat and

side the layer cake
INTRODUCTION
The number of sugar coatings has been reduced and brought

more into line with commercial practice. How many times to coat the cake
must be determined in the light of the amount of time you are prepared to
allow in relation to the price you will receive. In earlier years, sugar being
the cheapest commodity (although this has not changed today), the general
procedure was to use a larger proportion of sugar to other materials and so
make the cake more profitable. This may be one reason why cakes at one
time were so heavily decorated, to the extent of looking clumsy. However, we
have progressed a very long way and today we aim at a good clean
appearance. To some extent this has been brought about by the many
exhibitions that have taken place since the 1950S, and when all is said and
done it is the prime object of an exhibition to improve the everyday work of
the craftsman rather than the glory of winning cups and medals. The
commercial type of exhibition cake is the standard of coating we aim at. We
may not necessarily achieve this, but through these pages it will be shown
that with a minimum amount of work our standard will be very
representative.

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1. Spread a thin crumb coat over the top and
sides of the cake. Put a large dollop of frosting
onto the top of the assembled layer cake. Use an
offset spatula to spread the frosting across the top
and sides of the cake. The crumb coat should be so
thin that you can see through to the cake.
 The crumb coat will trap the crumbs in the thin
layer of frosting. This way, you can easily add
frosting without getting crumbs in it.
Chill the cake for 30 minutes and frost the top

and sides. Put the cake in the fridge to chill until
the crumb coat firms up. Then remove it and
spread the remaining frosting over the top and
sides of the cake. This layer of frosting should be
much thicker than the crumb coat.[14]
 Spin the cake turntable slowly as you work. This
will make it easier to frost the sides of the cake.
 For very smooth sides, run a bench scraper against
them so the frosting level is even.
3.Chill the cake for at least 30

minutes. Place the frosted layer cake in the
refrigerator and let it chill until the frosting

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sets. This will make it easier to pipe frosting or add other decorations
without the frosting sliding or melting.[15]
 You don't need to cover the cake as it chills. The frosting will prevent the
cake from drying out.
Decorate the cake. Once your cake has been

completely frosted, pipe frosting embellishments
on the top and sides. If you like, sprinkle cocoa or
candy sprinkles over the top. Consider garnishing
the cake with flaked coconut, mini-chocolate
chips, or chopped nuts.
 For a botanical look, place fresh flowers on the
cake. Remove the flowers just before slicing and
serving the cake.
Transfer the cake from the turntable to a

cake stand. Slide a cake lifter or large spatula
under the cardboard base for your layer cake.
Carefully lift it up in order to move the whole
cake from the turntable. Set it down on your
cake stand. Then slice and enjoy the layer
cake.
 Use a chef's knife to slice the cake into pieces.

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Store the layer cake at room
temperature for up to 3 or 4 days. For
the best texture, cover the layer cake with
an overturned bowl or plastic wrap and
keep it at room temperature. If you'd
rather refrigerate it, store it in an airtight
container for up to 1 week and let it sit
out at room temperature before you serve
it.
 If your frosting has cream cheese or
whipped cream, plan on refrigerating it
instead of storing it at room temperature.
SELF CHECK 3.2-2
True or False: Write T if the statement is TRUE and F if the
statement FALSE. Write it on the space
provided

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1.__ The crumb coat should be so thin that you can see through
to the cake.
2.__ Chill the cake for 30 minutes and frost the top and sides.
3.__ . The frosting will prevent the cake from drying out.
4.__ Place the frosted layer cake in the refrigerator and let it chill
until the frosting sets.
5.__You don't need to cover the cake as it chills.
ANSWER KEY 3.2-2
True or False: Write T if the statement is TRUE and F if the
statement FALSE. Write it on the space
provided
1. T

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2. T
3. T
4. T
5. T
CHOCOLATE GANACHE MAKING
must be able to make a chocolate ganache making
INTRODUCTION
The best chocolate for chocolate ganache is a pure chocolate baking

bar, such as Bakers or Ghirardelli brands. Pure chocolate is sold in 4 ounce

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bars in the baking aisle near the chocolate chips. Do not use chocolate
chipsbecause they will not melt into the best ganache consistency. If you
absolutely must use chocolate chips, make sure they are higher quality
chocolate such as Ghirardelli brand semi-sweet chocolate chips.
For traditional chocolate ganache, I recommend using semi-sweet chocolate.
This is the most commonly found chocolate in the baking aisle. Semi-sweet
chocolate contains 35 – 45% cacao and is usually sweeter than bittersweet
or dark varieties and darker than milk chocolate and white
chocolate.TIP: The best tool for chopping chocolate is a large serrated knife.
The grooves help chip away the hard chocolate bar texture.
How to Make Chocolate Ganache
1. Place finely chopped chocolate into a heat-proof glass or metal bowl.

2. Heat cream on the stovetop until just simmering. If it’s boiling, the cream is
too hot and could separate or even burn the chocolate. Once you see little
simmers around the edges, turn off the heat and immediately pour the
warm cream over the chocolate.
3. Let the two sit for a few minutes before stirring.
4. Stir until smooth.
After you stir the chocolate and warm cream together, use the ganache right
away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice
cream, and more. But if you wait about 2 hours and let it cool completely,

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the ganache can be scooped with a spoon, spread onto desserts, or piped
with piping tips.
TASKSHEET 3.2-3
TITLE: Chocolate ganache making
PERFORMANCE OBJECTIVE: Perform to make a chocolate
Ganache
TOOLS: Sauce pan, spoon,
EQUIPMENT: Working table, stove

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INGREDIENTS:
Chopped chocolate
Whipped cream

1. Wear your PPE and wash your hands thoroughly.
2. Prepare the tools Fill the measuring cups/ measuring spoon
3. Refer the procedure on the information sheet 3.2-3
Assessment Method :

CHOCOLATE GANACHE MAKING
Criteria YES NO

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5. 3. Place finely chopped chocolate into a heat-proof
6. glass or sauce pan
4. Heat cream on the stovetop until just simmering.

5.Stir until it smooth
6.Warm the ganache
7. Observed hygienic procedure, sanitation and safety

practices at all times?
FILL A CAKE
Learning objective: After reading the INFORMATION SHEET
you must be able to perform on filling a
choco moist cake with ganache fillings
INTRODUCTION

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Adding filling between layers holds the layers together, giving
yourcake flavor as well as height. Using a decorating bag filled with icing
and fitted with tip 12, pipe a line of icing just inside the outer edge of the
layer. This will create a dam that will prevent the filling from seeping out.
STEP 1
Once the cakes have cooled use a sharp serrated

knife to torte them in half, lengthwise, so you have
four thin layers of chocolate cake.
STEP 2
Place the first cake layer on

your serving tray. Smooth a thin
layer of chocolate ganache over it,
and top with the next layer of cake.
Repeat to assemble a cake with
chocolate ganache between each
layer.When placing the top layer of
cake on, make sure to flip the cake upside down so the bottom of the cake is
now on the top. This helps reduce crumbs in the crumb coat.You can
smooth any extra chocolate ganache you have over the outsides of the
entire cake to make a”crumb” coat and seal in all of the crumbs

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STEP 3
Refrigerate the cake for at least 30 minutes (or
up to 1-2 days, covered) while you make the
chocolate frosting.
TASKSHEET 3.2-4
TITLE: FILL THE CAKE
PERFORMANCE OBJECTIVE:
Given the tools, supplies and materials, you
will be able to fill the cake.
TOOLS:
 Turntable
 Cake board the size of your cake

 Off-set spatula
 Piping bag filled with the ganache
 Large round tip #12 or no tip, just the coupler on the piping bag
 Ganache
 At least two layers of cake

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2. Prepare the tools
3. Follow the procedure to Information Sheet 3.2.4
Assessment Method :

FILL THE CAKE
Criteria YES NO
1.Wear the complete PPE?
2.Prepared the tools, materials and supplies?
7. 3.Cooled and half the cake
8.
4. Place the first cake layer on your serving tray

5. Repeat to assemble a cake with chocolate ganache
between each layer.
6. Flip the cake upside down

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7.Refrigerate the cake
8. Observed hygienic procedure, sanitation and safety

practices at all times?
LEARNING OUTCOME # 3 DECORATE CAKES
CONTENTS:
1. Decorating cakes
Assessment Criteria
1. Sponges and cakes are decorated suited to the product and

occasion and in accordance with standard recipes and enterprise
practices.

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Learning Outcome: 3
Decorate Cakes
1. Read information sheet 3.3-1 on “ Read information sheet 3.3-1 on

Decorating cake “Decoratingcake”
Refer your answer to answer key for
3. Answer self-check 3.3-1 on the self-check 3.3-1 on “Decorating

cake
“Decorating cake”

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DECORATING CAKES
Learning Objective: After reading the INFORMATION

SHEET you must be able to perform
Decorating chocolate moist cake.
Cake decorating is one of the sugar arts that uses icing or frosting
and other edible decorative elements to make plain cakes more visually
interesting. Alternatively, cakes can be molded and sculpted to resemble
three-dimensional persons, places and things.
Cakes are decorated to mark a special celebration (such as

a birthday or wedding). They can also mark national or religious holidays, or
be used to promote commercialenterprises. However, cakes may be baked
and decorated for almost any social occasion. We shove frosting in our soul
mates’ faces on our wedding days and sing over flaming cakes on birthdays.
No matter how many tiers are stacked or candles are lit, there’s something
innately celebratory about a slice of homemade cake. As far as we’re
concerned, there are so many reasons both official and unofficial to get
together and party. Feast your eyes on our loveliest, fluffiest, most crowd-
pleasing cakes, each fit for a special occasion

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OCCASIONAL CAKES DESCRIPTION
A type of cake that has rainbow

colored sprinkles baked into
the batter. It is called confetti cake
because when baked, the rainbow
sprinkles melt into dots of bright
color that resemble confetti.
Typically the batter is either white
or yellow to allow for a better visual
effect. The cake's unique look was
Fluffy Confetti Birthday Cake meant to target the demographic of
children.
Pound cake is made with a pound

each of butter, sugar, eggs, and
flour according to so many
traditions pound cake is used as a
symbol of purity and virginity.
Pound Cake with white icing
(WEDDING CAKE)

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The seventh cake of Christmas
gives a shout-out to the vegetable
kingdom, which is just so under-
represented in the dessert category.
Topped with cream cheese and
pecans, it's a moist, marvelous
cake.
Carrot cake (CHRISTMAS CAKE)
It is undoubtedly why chocolate

cake tops the list of most suited
Valentine’s Day cakes. Chocolate
cakes are ultimate mood lifters and
have several health benefits as well.
Chocolate contains
phenylethylamine (PEA) which is
the same chemical that your brain
creates when you feel like you’re
falling in love.
CHOCOLATE CAKE
(VALENTINES CAKE)

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The red velvet cake is a very
traditional cake. This is a beautiful
layered cake, mostly found in
colours like dark red, bright red or
reddish-brown. The red colour is
mostly attained by adding colour or
beetroot. The cream cheese frosting
makes the cake most delighting.
Red Velvet Cake
(ANNIVERSARRY CAKE)
TYPES OF CAKE DECORATIONS

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TYPESOF CAKE DESCRIPTION
DECORATION
Fondant Known as sugar paste or ready

roll icing, exists in many
different colors, and it is usually
easy to handle once prepared
properly. It must be rolled out
with cornstarch to avoid
sticking to any surface and to
smooth it out. Once completely
smooth and thin enough, cake
decorators are able to mold
fondant into many different
artistic expressions. Many of
these expressions are also
taught in professional cake
decorating classes. Fondant is
primarily used to cover cakes,
but it is also used to create
individual show pieces for
cakes.
Sweet white icing made by

whipping fresh egg whites (or
Royal icing
powdered egg whites, meringue
powder) with icing sugar. Royal

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icing produces well-defined icing
edges especially when
decorating biscuits/ cookies
and is ideal for piping intricate
writing, borders, scrollwork and
lacework on cakes. It dries very
hard and preserves indefinitely
if stored in a cool, dry place, but
is susceptible to soften and wilt
in high humidity.
Marzipan often used for modeling cake

decorations and sometimes as a
cover over cakes, although
fondant is more preferred.
also known as florist paste, is

an edible, brittle material that
Gum paste,
dries quickly and can be
sculpted to make cake
decorations such as flowers or

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molded designs
is a chocolate paste made by

Modeling chocolate
melting chocolate and
combining it with corn
syrup, glucose syrup, or golden
syrup. The chocolate is formed
into a variety of shapes and
structures that cannot be easily
accomplished with other softer
edible materials such
as buttercream
frosting, marzipan, or fondant.
Modeling chocolate
used in decorating cakes. After

breakthroughs in nontoxic inks
Edible ink printing
and printing materials in the

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early 1990s, it became possible
to print images and
photographs onto edible sheets
for use on cakes. It is the
process of creating preprinted
images with edible food colors
onto
various confectionery products
such as cookies, cakes,
or pastries. Designs made with
edible ink can be created with
an edible printer, a specialty
device which transfers an image
onto a thin, edible paper. Edible
paper is made of starches and
sugars and printed on with
edible food colors. Originally
introduced as a specialty service
provided by bakeries, this
technology can now be used by
home consumers using the
specialized paper, ink and
printers

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HOW TO DECORATE CAKE WITH FONDANT
If you're trying to make your homemade cakes look extra spectacular or

professional, learn how to decorate with fondant. Fondant is a thick sugary
paste that can be rolled to smoothly cover a cake. You can also make a
variety of three-dimensional fondant decorations to apply to your cake.
Since fondant is handled and stored differently than traditional frostings,
learn how to effectively use fondant for your next dessert.
1.Frost your cake with ganache. Set your cake on a work surface like
parchment paper or a silicone mat. Make sure the top of the cake is level
before you begin. Frost the top and sides of your
cake with a ganache frosting of your choice.
 Using an all-butter ganache will help the fondant

stick to your cake and can hide imperfections in
the baked cake.
 You may want to place the cake on a lazy susan
so you can frost it while rotating it.
2.Refrigerate the frosted cake. Move the frosted

cake to the fridge for 15 to 20 minutes. The
ganache frosting should set up so the surface is
firm and easy to work with. Just make sure you
have enough space in your refrigerator to set the
cake so that things in your fridge don't bump or jostle the cake.

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 If you live in a warm climate or it's a hot time of year, you may need to
refrigerate your cake longer. Keep it in the refrigerator until the frosting has
hardened a little and your finger doesn't leave an impression when you
touch it.
3.Knead and roll out the fondant. Take

your ready-made fondant icing and knead it
with your hands till it's pliable like a dough.
Dust your work surface with cornstarch or
powdered sugar and set the fondant on it.
Use a heavy rolling pin and roll the fondant
out in all directions. Lift up the fondant every
few turns to make sure it's not sticking to
your work surface. If it is, scatter a little more
cornstarch or powdered sugar. Continue
rolling until you reach the size you need for
your cake.
 Always roll more fondant than you'll actually put on your cake. For example,
for a double-layered 8" cake, you'll need to roll out 2 1/2 pounds of fondant,
but will only use 1 1/2 pounds.
 If you notice tiny air bubbles, carefully pop them using a needle or pin.
 Kneading is important to break down sugar crystals in the fondant which
will give it a smooth texture.

4.Drape the fondant over a rolling pin

or long cylinder. Remove your frosted
cake from the refrigerator and spray it all
over with fresh water. This will help the

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fondant stick to the cake and keep it from drying out. Gather up your thinly
rolled fondant by holding a light rolling pin or long cylinder a few inches
above the center of your fondant. Use your other hand and carefully drape
half of the fondant over the rolling pin so it drapes down onto the other
side.[5]
 You could also lift and transfer the fondant with your hands, but you risk
tearing the fondant by handling it more.
 Using a rolling pin or cylinder will also ensure that the cornstarch side
remains on the bottom. This way, the shiny side will be exposed on the top
and sides of your cake.
5.Drape the fondant over the cake. Hold

the rolling pin with fondant over the center of
your cake and lower it towards the cake.
Unroll the fondant off the rolling pin so it
gradually falls across the entire cake.[6]
 The fondant should cover the top and extend

down and past the sides of the cake.
6.Smooth the fondant. Use a plastic

fondant smoother tool and gently rub or
buff the sides of the cake covered in
fondant. Apply gentle pressure as you
work around the entire side of the cake.
This will smooth out any irregularities in

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the fondant while helping it stick to the cake.[7]
 It may help to have the cake on a lazy suzan while you smooth the sides of
the cake.
7.Trim the fondant. Take a sharp

pizza cutter and trim the fondant along
the base of the cake. Be sure to leave a
very little bit of an edge (about 1/4") so
you can make sure you have enough
fondant on the sides of the cake.
Smooth the sides of the cake again and
re-trim the bottom, cutting right along
the base of the cake this time.[8]
 Take this time to check over the cake

for any air bubbles. If you find them, pop them with pins or a fine needle.
Use your finger to gently smooth out the mark left by the pin.
8.Create a fondant rose. Pinch off a few

coin-sized pieces of fondant and set them on
a sheet of wax paper. Set one ball of fondant
on the end of another sheet of wax paper
and fold the opposite end of paper over the
ball. Squish the ball with the wax paper and
use your finger to smooth out one tip of the
squished fondant. This will make the tip of
your rose petal. Do this for all the balls to
make petals. To assemble the rose, roll one

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petal into a cylinder and begin applying the petals to the base of the cylinder
till you shape a rose
 The more pieces you use, the more petals you'll make. Roll each piece into a
ball.
9.Make fondant lace. Buy a lace stencil

from any craft supply or cake supply
store. Roll out your fondant into a large
rectangle so that it's thin. Set the stencil
over your fondant. Use a small rolling pin
to firmly press against the fondant while
you roll across the stencil. Remove the
stencil. You should see the appearance of
the lace impressed on the fondant.[10]
 The thinner you roll the fondant, the
more delicate the lace will appear.
 Make sure your stencil stays in place as
you roll the fondant or the lace pattern
will blur.

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10.Try fondant bows. Roll fondant
into a rectangular shape so it's 1/8"
thin and cut it into short strips. Each
one of these strips will make a loop in
the bow so cut as many as you'd like.
Take a strip and fold it over so you can
pinch the ends. Set the loop aside to
dry for a few days. Do this for all of
your strips. To assemble the bow,
squirt a little melted chocolate or royal
icing on a piece of wax paper. Set the loops into this edible glue, turning
some loops on their sides. Continue placing all the loops until your loops
resemble a bow. Let the bow dry overnight.[11]
 If the ends of a strip won't pinch together, moisten an end with a little water.
This time, the strip should stay together.
 Add more melted chocolate or royal icing if you make multiple rows of loops
in your bow.
11.Stamp out fondant

shapes. Roll out your fondant till
it's the thickness you want. Take
a cookie cutter in the shape you'd
like to make and stamp down into
your fondant. Repeat this until
you've cut as many shapes as you
like.
 You can use a variety of shapes or try using one shape, but making different
colors.

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 You can also buy specially designed fondant cutters that are more detailed
than traditional cookie cutters.
11.Color your fondant. Dip a toothpick into icing color of your choice. Dab
the toothpick onto your fondant before you roll it out. Knead the fondant
until the icing color is evenly distributed and the color is uniform. Go back
and add more icing color if you want a brighter color. Remember that some
colors (pink and violet) will fade under fluorescent lights and in sunlight.[12]
 To create a marbled look, dab the toothpick with icing color onto the
fondant. Hold the fondant with both hands.Twist and knead the fondant
only a little, so that the colors marble.
12.Store your fondant decorations before using them. If you're making

your fondant decorations even a little in advance, they may droop or fall by
the time you're ready to serve the cake. To remove the moisture that causes
this drooping, let your decorations dry in at least overnight (or up to 2 days)
in a muffin tin.[13]
 If you don't like the idea of drying and storing your fondant decorations,
consider using gum paste instead of fondant. Gum paste is easier to use
when rolling out flowers and they'll store longer without drooping.
13.Attach the fondant decorations to your cake. Depending on the shape

of your decoration, you may be able to insert it and apply it using ganache
For example, if you have balls of fondant that you want to apply to the base
of your cake, pipe a row of ganache and press the balls into the frosting to
anchor them. Or if you're working with thinly rolled decorations, you can

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brush the backs with water and apply them directly to the fondant covered
cake.
 For example, if you're applying stamped fondant decorations, brush the

backs with water using a pastry brush. Immediately position them onto your
cake so they dry onto the fondant of the cake.
TASKSHEET 3.3-1
TITLE: Decorate cake
PERFORMANCE OBJECTIVE:Perform to decorate fondant
TOOLS:Choco moist cake, fondant. Turntable, pastry brush, cookie
cutter,toothpick,wax paper, rolling pin
Wear your PPE and wash your hands thoroughly.
Prepare the tools and follow these steps:
1.Frost your cake with ganache
2. Refrigerate the frosted cake
3Knead and roll out the fondant
4.Drape the fondant over a rolling pin or cylinder
5.Drape the fondant over the cake
6.Smooth the fondant
7. Trim the fondant
8. Create a fondant rose

9. Make a fondant lace
10.Try fondant bows
11.Stamp out fondant shapes
12.Color your fondant

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13.Store your fondant decorations before using them
14.Attach the fondant decorations to your cake
Assessment Method :

DECORATE CAKE
Criteria YES NO
1.Wear your PPE and wash your hands thoroughly.
2. Frost the cake with ganache
3. Refrigerate the frosted cake
4. Knead and roll out the fondant
5. Drape the fondant over a rolling pin or cyli
6. Drape the fondant over the cake
7. Smooth the fondant

8. Trim the fondant
9. Create a fondant rose
10. Make a fondant lace
11. Try fondant bows
12. Stamp out fondant shapes
13. Color your fondant
14. Store your fondant decorations before using them
15. Attach the fondant decorations to your cake

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16.Observed hygienic procedure, sanitation and safetypractices
Comments/Suggestion
LEARNING OUTCOME # 4 Present cakes
CONTENTS:
1. Guidelines in serving the cakes
3. Selected materials in service requirements

4. Product freshness
5. Cutting the cake in accordance with
enterprise specification
ASSESSMENT CRITERIA
1. Cakes are presented on accordance with customer’s expectations

and established standards and procedures
2. Equipment are selected and used in accordance with service
requirements
3. Product freshness, appearances and eating qualities are
maintained in accordance with the established standards and
procedures
4. Cakes are marked or cut portion-controlled to minimize wastage
and in accordance with enterprise specifications and customer
preferences

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Learning Outcome 4:
Present Cakes
1. Read information sheet 3.4-1 on Read information sheet 3.4-1 on “

“Guidelines in serving the cakes Guidelines in serving cakes in
present cakes
2. Answer self-check 3.4-1 on Refer your answer to answer key3. 4-

“Guidelines in serving the cakes 1 on “
Guidelines in serving cakes in

present cakes ”

“Product freshness “Product freshness in present cakes”
4. Answer self-check 3.4-2 on “Product Refer to answer key 3.4-2 on

freshness” “Product freshness in present cakes”

“Slicing a cake” “Slicing a cake”
6. Perform task sheet 3.4-3 on “Slicing Refer performance criteria checklist

cake” 3.4-3

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GUIDELINES IN SERVING THE CAKES
Learning objective: After reading the INFORMATION SHEET

You must be able to:
1.Recognize the guidelines in serving the cakes.
INTRODUCTION
The fun doesn't stop after baking and decorating your cake!
Whether you want to show it off to your excited recipient on a grand scale or
wrap it up as a little surprise, there are so many simple ways to present and
transport your cake. To help out, we've put together a little list of useful
presentation and ideas to inspire you.
GUIDELINES IN SERVING THE CAKE
1. Choose the appropriate container to the product .Consider its make, size,
shape and decor. It should complement the design, shape and color of the
product.
2. Create transition between a product like a cake plate that is

smooth,minimal,or highlighted. A smooth transition can be achieved by
choosing a plate with contrasting or similar colors as the product. A minimal

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transition can be achieved by creating a simple line of a sauce that mimics a
line on a plate .A highlighted transition can be achieved by adding a heavily
piped detail to a cake slice .This creates distant separation between the cake
and the plate
3. Select plates or platters with designs around the rim instead of the center
that can serve as accent to the products that slice the center plate or platter.
4. Arrange shape combinations of cake, slice on the plate to create a sculptural

landscapes.
5. You can place thick triangular cakes on their edges. Cut a square cake into
a rectangular, cut into triangles, then serve one piece upright and the other
inverted .Pieces cakes can create a pyramid or tower by arranging them on
top of another
6. Arrange individual pieces of cakes in paper cups .Paper cups comes in

varying sizes, designs and colors. Use the size color, design appropriate for
the product.
7. For buffet, arrange individual cakes on individual plates or in proper, cups

arranged on trays. They can be also arranged in trays alone. They can also
be arranged in slices on trays with proper spacing .Plain cakes can be
accented with decors while lightly decorated ones do not need any accent.
8. Bake a cake in a new vintage bake ware .You can present it in its baking
container. You can glaze or put toppings for presentation.

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9. Wrap individual unfrosted cakes, in parchment paper, origami paper or gift
wrap
10 Serve whole cakes for dinner, parties, buffet, or in displays on cake

pedestals. They stand out, and look elegant and flawless, especially when
skillfully sliced or cut
SELF CHECK 3.4-1

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TRUE OR FALSE: Write T if the statement is TRUE
and F if the statement is FALSE.
1. ___ A smooth transition can be achieved by choosing a plate with

contrasting or similar colors as the product.
2. ___ Bake a cake in a new vintage bake ware.
3. ___ Arrange individual pieces of cakes in paper cups.
ANSWER KEY 3.4-1


and F if the statement is FALSE.

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1. T
2. T
3. T

PRODUCT FRESHNESS
Learning Objective: After reading the INFORMATION SHEET

you must be able to:
1. Identify the techniques to remain the cake freshness

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INTRODUCTION
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

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Storing the Cake before Decorating:
If the cakes that you are storing has an

elaborate decorating plan, then it is better to
divide the labor. Cake can be kept fresh if you
bake the cake in advance. It will decrease the
work as well. It will also prevent the outer layer
from becoming stale.
Let the Cake Cool:
After baking the do not put the cake in the

refrigerated cabinet before it gets cold. If a warm
cake is stored and wrapped, it can create steam. The
formation of vapor can lead to quick deterioration of
the cake. Keep the cake at room temperature until it reaches room
temperature. If you are storing is for a longer period, wrap it tightly. You can
also display them in the cake display cabinets
without wrapping.If you store it in the cake
display unit after wrapping it tightly then, it will
stay fresh for a few days. The layers of the cake
are not used then they can be kept in the freezer
for up to a month. Just thaw the layers before
using them.

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Storing the Cake after icing:
After the cake is iced the methods for cake storage also change. After
freezing the storage, the method depends on the type of icing that is used.
Here are some of the different types of icing and tips for proper storage.
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
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.

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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.
General Tips:
If the cake that you are making is a tall and elaborate one, then always
prefer to store the cake in separate layers. It is convenient and comfortable.
Assemble the cake when it needs serving. It will also allow dividing the
labor, and you would be able to do a lot of the work beforehand.If the cake
that you are decorating a cake that has tinted pieces, then it is possible that
it will bleed. The colored pieces of the cake can suffer if it is left open to the
moisture. Moisture is not okay for the tinted cake decoration at all.While
deciding the storage temperature of the cake, always consider the filling. The
room temperature depends on the ingredients that are used in the filling.
The filling will decide whether it needs to be stored at room temperature or
in the refrigerated cabinets.

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Storing the Cake Slices:
If you are storing the cut slices of

the cake, then they need to be
stored accordingly. The slices of the
cakes tend to become dry pretty
quickly. The freshness of the slices
can be maintained by placing a
plastic sheet on the piece of cake.
You can also add some more
toppings to seals the exposed side of
the slice.
SELF CHECK ON 3.4-2

PRODUCT FRESHNESS
TRUE OR FALSE: Write T if the statement TRUE and F if

the statement is FALSE .
___ 1. Always consider the filling.

____2. The freshness of the slices can be maintained by placing a plastic
sheet.

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ANSWER KEY 3.4-2
PRODUCT FRESHNESS
TRUE OR FALSE: Write T if the statement TRUE and F if

the statement is FALSE
1. T
2. T

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SLICING CAKE

You must be able to perform on how to slice a
cake
INTRODUCTION
it’s important that you properly clean your blade in between

each cut. Not only does this preserve the finished appearance of your

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frosting, but it also makes it easier to make each cut. Before you begin
cutting, briefly soak the blade of your knife in a container of warm water. It’s
important that the water is warm as this can help with cutting into your
cake. Then, wipe off the excess water with a towel. After you’ve made your
first cut, you’ll want to dip the blade of your knife back into the water and
move it around to remove any crumbs and frosting. Once again, take your
towel and wipe off the blade.
STEPS IN SLICING A CAKE
1. Line The Baking Tin With Baking Paper
When making slices, ensure that you always use a baking tin that has been
lightly greased and then lined with baking paper. Greasing the tin will help
the baking paper to stay put in the tin.
2. Leave Your Slice Overnight Before CuttingThis isn’t always possible,

but if you can leave your slice overnight before cutting it, you’ll find that its
SO much easier to cut into neat little pieces. Always leave your slice for at
least a few hours (minimum) before cutting to avoid breaking and
crumbling.
3. Choose The Right KnifeFirstly, make sure your knives are sharp! It’s
impossible to cut a slice neatly with a blunt knife… so sharpen those babies
up!!!The type of knife you use will be determined by the type of slice you’re
cutting. I have two main knives I like to use:

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Small serrated knife: I cut about 80% of the slices I make with a teeny tiny
Victorinox serrated knife. It’s my ‘go-to knife’. It’s tiny and yet powerful! The
serrated edge means that it cuts through chocolate topped slices easily
without any cracking.
Large flat edged knife: This knife works well on slices where you want
a very sharp edge (like fudge). The slice needs to be quite firm and without a
hard chocolate topping. Something like a lemon coconut slice or ANZAC
slice works well with this kind of knife.
4. Cut The Slice Into Long Strips & Then Smaller PiecesStart by placing
your slice into a flat chopping board. Cut the slice into long strips. Then cut
each strip into small pieces. This method gives you much more control when
cutting each little piece.
5. Wipe Your Knife CleanIn between cuts, wipe your knife on a clean,
damp cloth. This will keep your pieces free of extra crumbles or mixture.
How To Cut Chocolate-Topped Slices
Slices that have a layer of melted chocolate over the top can pose all kinds of
problems when cutting into pieces. Often the chocolate will crack or you’ll
end up with jagged edges.
Tips For Cutting Chocolate-Topped Slices:
 Add a small amount coconut oil or vegetable oil to the melted

chocolate before pouring over the slice. This helps to stop the chocolate
from cracking when sliced.
 Allow the slice to set in the fridge (preferably overnight before cutting).

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 Remove the slice from the fridge and place onto a chopping board 30
minutes before cutting. This will allow the chocolate to soften slightly
which prevents it from cracking.
 Use a knife to gently ‘score’ through the chocolate layer first. This
involves gently cutting lines in the chocolate until you’ve cut through the
entire chocolate layer.
 Then use a large flat knife and press down through the rest of the slice.
 If you attempt to cut through both the chocolate layer and the slice
underneath in one go, the chocolate will crack and break. Cutting through
the chocolate layer first solves this problem.
TASKSHEET 3.4-3
TITLE: Slicing cake
PERFORMANCE OBJECTIVE: Perform on how to slice a cake
TOOLS: serrated knife, Chopping board, damp cloth,
2. Line the baking tin with baking paper
3.Leave the slice awhile before cutting

4.Choose the right knife
5.Cut The Slice Into Long Strips & Then Smaller Pieces
6.Wipe Your Knife Clean
Assessment Method :

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SLICING CAKE
Criteria YE NO
S
1. Wear PPE and wash hands thoroughly.
2. Line the baking tin with baking paper
3.Leave the slice awhile before cutting

4.Choose the right knife
5.Cut The Slice Into Long Strips & Then Smaller pieces
6.Wipe the knife clean
7 Observed hygienic procedure, sanitation and safety
practices at all times.

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LEARNING OUTCOME # 5 STORE CAKE
CONTENTS:
1. Methods of storing
Assessment Criteria
1. Cakes are stored in accordance with establishment’s standards

and procedures

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Learning Outcome no. 5
Store Cake

“Method of storing cakes “Method of storing cakes” on store
cakes
2.Answer self-check 3.5-1 on Refer your answer to answer key for

“Method of storing cakes” the self-check 3.5-1 on “Method of
storing cakes on store cakes
METHOD OF STORING CAKES

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YOU MUST BE ABLE TO
1. Identify the methods of storing the cakes
INTRODUCTION
It is common knowledge that baked goods should be stored in
airtight containers to lengthen their shelf life and maintain their freshness
and flavor. Airtight containers should keep your cakes moist and flavorful,
your cookies crisp and chewy, and your bread fresh and tasty. But, placing
these goodies in sealed containers may not always be the right solution,
especially when ambient heat becomes a considerable factor.
During the summer season, keeping these delicious baked desserts in
sealed plastic containers and airtight jars may actually be detrimental to the
quality of the treats rather than extending their shelf life and maintaining
their flavor. Room temperature in most household typically rises to almost
unbearable levels during the summer months. And if your kitchen gets too
hot, the airtight seal for your baked goodies will turn into a sveritable food
sauna.
Heat will start to build up inside the container as your cake, pastry, or any
other baked desserts will begin to sweat out the moisture from the inside

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out, leaving you with a soggy, sorry-looking dessert. The buildup of warm air
inside the sealed container will eventually become the catalyst that speeds
up bacteria growth. So, instead of extending the shelf life of the pastry, the
warm environment will only cause it to spoil much fast
1. Refrigerate baked goods only when they’re completely cooled. Never
refrigerate cakes, cupcakes, or pastries that are fresh from the oven. Wait
until they are completely cooled before putting them in airtight containers
and into the fridge. Leftovers of baked desserts with frostings or fillings
containing dairy products should always be refrigerated. Dairy products
spoil rather quickly when left in warm environments.
2. Store creamy, frosted cakes in appropriate containers. If your cake has a
fluffy creamy frosting, place it under a cake cover. Insert a knife handle or
some type of stopper under the edge of the cover so the container is not
airtight. This is to prevent the cake from completely absorbing the creamy
frosting.
If you don’t have a cake cover available, you can use foil, plastic wrap, or
wax paper and lightly cover your sweet creation. Stick toothpicks halfway
into the cake around the edges and at the center to provide support for the
covering. This technique will keep the foil, plastic wrap, or wax paper from
pressing into the creamy frosting.

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3. The freezer is your friend, if you’re an unfrosted cake. The best way to
preserve an unfrosted cake is to keep it frozen. Place your freshly baked
cake on a counter or table and let it sit until it’s completely cooled. Wrap the
cake in heavy duty foil, place it in a rigid container like a pan, and store in
the freezer. The rigid container will keep the cake from being crushed. You
can store your unfrosted cake in the freezer for up to six months.
4. Store buttercream-frosted cakes inthe freezer. Long-term storage for
buttercream-frosted cakes is also possible. What you need to do is, again,
wait for the cake to completely cool. Then place it in an airtight
plasticcontainer before putting it into the freezer. Another option is to place
the frosted cake in the freezer until the frosting is completely frozen. Then,
take it out and cover with plastic wrap or foil before putting it back in the
freezer. This method will preserve your cake for up to three months.
Frostings and cake fillings that are cooked, boiled, or have fruit ingredients
may not freeze as well, including layer cakes. What you can do is place the
cake inside a box or cake container to keep it from being crushed. Then
wrap the entire container with heavy duty foil or plastic wrap before storing
it in the freezer. You can freeze cakes that are filled or have whipped cream
toppings for up to three months.

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There are two basic methods for thawing your frozen cakes. For unfrosted,
keep the cake tightly covered while being thawed at room temperature for at
least a couple of hours. For the frosted kind, keep the cake loosely covered
and let it sit for two to three hours at room temperature. These tips should
keep your tasty creations fresh and flavorful, even during the hot summer
months.
SELF CHECK 3.5-1
METHOD OF SRORING CAKES
and F if the statement is FALSE. Write it on the
space provided

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1. ____The best way to preserve an unfrosted cake is to keep it frozen.
2. ___ Never refrigerate cakes, cupcakes, or pastries that are fresh from the
oven.
3. ___ If you don’t have a cake cover available, you can use foil, plastic wrap, or
wax paper and lightly cover your sweet creation
ANSWER KEY 3.5-1
METHOD OF STORING CAKES
and F if the statement is FALSE. Write it on the
space provided
1. T
2. T
3. T

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by:Kerren Mae
Developed
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Sector: TOURISM SECTOR (HOTEL AND RESTAURANT)

Qualification Title: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: Prepare and present gateaux, tortes and cakes

Module Title: Preparing and presenting gateaux, tortes and

Governor Generoso College of Arts Sciences and Technology

Date Developed: Document No.

Welcome to the learner’s guide for the module: Preparing and

Recognition of Prior Learning (RPL)

Date Developed: Document No.

Date Developed: Document No.

2. Specific oven temperature used for different type of cakes

3. Different types of cakes

5. Cooling temperature of cakes

Date Developed: Document No.

1. Ingredients are selected, measured and weighed according to recipe

Condition: The trainee/ student must be provided with the following:

Modular Approach/ Self-Paced

Date Developed: Document No.

No. Unit of Competency Module Title Code

Prepare and produce Preparing and producing

Prepare and produce Preparing and producing

Prepare and present Preparing and

Prepare and display Preparing and

5. Present desserts TRS741343

Date Developed: Document No.

UNIT OF COMPETENCY Prepare and Prepare and present

MODULE TITTLE Preparing and presenting gateaux,

This unit deals with the knowledge, skills and application

NOMINAL DURATION: 10 HOURS

At the end of this module you MUST be able to:

1. Prepare sponges and cakes

2. Prepare and use fillings

Date Developed: Document No.

1. Ingredients are selected, measured and weighed according to recipe

2. Required oven temperature is selected to bake goods in accordance with

3. Sponges and cakes are prepared according to recipe specifications,

4. Appropriate equipment are used according to required pastry and bakery

5. Sponges and cakes are cooled according to established standards and

6. Fillings are prepared and selected in accordance with required consistency

8. Coatings and sidings are selected according to the product characteristics

10. Suitable icings and decorations are used according to standard

11. Cakes are presented on accordance with customer’s expectations and

Date Developed: Document No.

13. Product freshness, appearances and eating qualities are maintained

14. Cakes are marked or cut portion-controlled to minimize wastage and

15. Cakes are stored in accordance with establishment’s standards and

16. Storage methods are identified in accordance with product

Date Developed: Document No.

1. Main ingredients used for cakes

2. Specific oven temperature used for different type of cakes

3. Different types of cakes

5. Cooling temperature of cakes

1 Ingredients are selected, measured and weighed according to recipe

Date Developed: Document No.

The participants will have access to:

1. Personal Protective Equipment

Date Developed: Document No.

Prepare sponge and cakes

Learning activities Special Instruction

1. Read information sheet 3.1-1 on Read information sheet 3.1-1 on “

ingredients used for cakes in

check 3.1-1 on “main ingredients