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TVL-H.E.–Bread & Pastry

Production
Quarter 2 – Module 4:
DECORATING AND PRESENTING CAKES
TVL HE Bread & Pastry Production– Grade 11
Alternative Delivery Mode
Quarter 2 – Module 4: Decorating and Presenting Cakes
First Edition, 2020

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represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Jesusa D. Paladar
Editor: Emma Concepcion S. Reso-or
Reviewer: Emma Concepcion S. Reso-or
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D. Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TVL HE – Bread &

Pastry Production
Quarter 2 – Module 4
Decorating and Presenting Cakes
Introductory Message
For the facilitator:

Welcome to the TVL-11 Bread & Pastry Production Alternative Delivery Mode
(ADM) Module on Decorating and Presenting Cakes!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to the TVL-11 Bread & Pastry Production Delivery Mode (ADM)
Module on Decorating and Presenting Cakes!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the nature of Bread and Pastry. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

The module is divided into two lessons, namely:

 Lesson 1 – Icing and Frosting
 Lesson 2 – Presenting and Plating Cakes

After going through this module, you are expected to:

1. Describe the different types of icing and frosting.
2. Prepare icing based on standard recipe.
3. Show correct practice in applying icing to the cake with patience and
creativity.

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 What I Know

Multiple Choice

Directions: Read and evaluate each item carefully. Choose the correct answer from
the choices given below. Write your answer in your notebook.

1. What coating is applied to food to make the food shiny or glossy?

A. custard B. ganache C. glaze D. syrup

2. Which is a kind of icing that is made out of butter and/or shortening blended with
confectioner’s sugar or sugar syrup
A. butter cream B. custard C. ganache D. syrup

3. Which is a rich cream made of chocolate and heavy cream?

A. butter cream B. custard C. ganache D. syrup

4. The easiest cake icing to make?

A. butter cream B. custard C. ganache D. fondant

5. Type of cake icing that dries into a hard outer shell. It is also one of the easiest
to dye with edible colorings.
A. Royal icing
B. Fondant icing
C. Butter cream
D. Cream cheese frosting

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 Lesson DECORATING AND
PRESENTING CAKES
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There are many cakes. Cakes with fillings always seem to add a little extra to
the treat. While there is a whole range of cake-fillings recipes to choose from is
Important that the type of filling you use is stable enough.

Differentiate the pictures.

Directions: Answer the following questions on your notebook.

1. Which cup cake is more attractive?

2. Have you ever tried decorating cup cakes with icing?
3. What do you think are the ingredients needed in preparing an icing?

What’s In

Directions: Re-arrange the jumbled letters to form the words being described. Write
your answer on you notebook.
1. ngici – sweet coating that covers the cake
2. gnitsorf – a term used when icing is generously applied on a cake

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3. rexim cirtcele – is used to beat & blend ingredients
4. gab yrtsap – is a funnel shaped container of icing to force thru a pastry tip
5. rebbur reparcs – is used to remove sticky ingredients and mixtures from the sides
of a bowl
You will encounter these words as you continue to read this module.

Notes to the Teacher

The following are information that would lead to the
activities and assessment. Some activities may need your
own discretion upon checking or you may use a rubric if
provided. Please review the activities and answer keys and
amend if necessary.

What’s New

Directions: Answer the following questions. Write your answer on your notebook.

1. Why is it important to plate cakes?

2. Have you tried plating cakes?
3. Would you be able to do it if given the materials?

What is It
Icing and Frosting

Meaning of Icing
Icing is a sweet coating made of sugar, butter, water, and egg whites or milk; It is
often flavored and cooked and used to cover or decorate baked goods, such as cakes
or cookies.

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Different Types of Icing

Here are the most popular kinds of cake icing that you can use to finish your cakes.
1. Butter Cream
Butter cream is made of sifted powdered sugar, milk and superior butter. The quality
of butter used will reflect on the appearance, consistency and taste of your butter
cream frosting.

2. Whipped Cream
This type of cake icing is achieved using cold heavy whipping cream and sugar. Some
would advise you to use powdered sugar but ordinary granulated sugar would work
just as well.

3. Royal Icing
This type of cake icing dries into a hard outer shell. It is also one of the easiest to dye
with edible colorings. There are two ways to make this type of frosting: using egg
whites (like a meringue icing) and powdered sugar or by using meringue powder in
place of egg whites.

4. Cream Cheese Frosting

Cream cheese frosting is made with part butter cream frosting and a good quality
cream cheese. This type of frosting is usually perfect for carrot cakes, red velvet cakes
and as a filling for doughnuts and cupcakes because of its consistency.

5. Meringue
The basic ingredients for this frosting are egg whites, cold water and granulated
sugar and are one of the most common types of cake icing. It is light and fluffy
because air is introduced into the egg mixture to create a stiff consistency.

6. Fondant
This is a popular heavy frosting among celebration cakes because it is easy to sculpt
and work out. Basic fondant ingredients include gelatin, glycerine, water, icing or
castor sugar (lighter than powdered sugar) and shortening.

7. Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icings to make.

Steps and Procedures in Icing a Cake

You will need:

Cake cardboard
Cake boards come in all different sizes. Use a board that is 1-inch larger than the
cake pan. If you don’t have cake boards, a kitchen plate would be just fine.

Turntable
It is used to move cake easily in making frosting and decorating.

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Cake decorating knife or Icing spatula
These are round tipped blunt knives that are essential for moving icing around and
smoothing edges. They come in bent and flat. I almost exclusively use a flat, but the
bent come in handy for smoothing the top of cakes.

Procedure in icing a cake

1. Start by taping a doily to your cake board, or kitchen plate. Place on the
revolving cake stand. .

2. Center cake on top of the cake board or kitchen plate.

3. Dollop about 3/4 cup of frosting into the center of the cake round.

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4. Pour about 1/2 cup to 3/4 cup of butterscotch filling into the center of the iced
layer. Using the back of a spoon, not your icing spatula, spread the filling until it
reaches the icing barrier that you have created.

5. Set aside the butterscotch topped layer for a moment. Place the second layer of
cake on a piece of waxed paper on the revolving cake stand, top side up. Trim the
cake with a serrated knife to even out the cake round just as you did with the first
layer.

6. Return the butterscotch layer to the cake stand and carefully place the second
layer, frosting side down, on top of the butterscotch filling.

7. Make sure that the top of the cake is fairly even. Gently push the cake down a bit
if one side is higher than the other. Place a cup of frosting onto the center of the
cake. Using the icing spatula spread the frosting out towards the edges of the cake.
Smooth the center letting frosting accumulate at the edges of the top of the cake if

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you find you have extra. The extra frosting at the edge of the cake can be used to
frost the sides of the cake.

8. Run the icing spatula under warm running water. Cleaning the knife with warm
water will help smooth the icing more easily.

9. Once the sides have been frosted and smoothed, clean the icing spatula once
again.

Now your cake is ready for decoration. You can cover the cake with fondant and go
nuts.

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PRESENTING AND PLATING CAKES

It is important to learn how to plate cakes properly. Pastry chefs in restaurants spend
a lot of their time to plate desserts so that they look as good as they taste.

Tips on how to plate and present cakes

1. Be creative with color

A splash of color can bring your desserts to life. A dark chocolate cake can go from a
brown lump to an artful concoction when garnished with vibrant berries; a lemon
tart goes from a fairly monotone palette to lively and lovely when presented with the
contrast of a violet flower and marbled raspberry coulis.

2. Combine textures
Adding different textures to the plate adds excitement to the visual appeal of cake.
Different textures excite the senses, giving an anticipatory sense of the taste
pleasures to come.

3. Compose your plate

There are many ways to compose a plate. Consider the plate as if it were a blank
canvas or as if you were composing the frame for photograph. What would fill the
space in an interesting way?

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4. Consider the vessel.
It may seem like common sense, but consider the experience of eating the dessert
when you choose the type of plate.

5. Contrast temperatures.
There’s nothing like pairing a slice of perfectly prepared cake with a cool slice of ice
cream. Combining temperatures can be a beautiful thing, but your plating does
require some consideration. Do not put your dessert on a hot plate. A slightly chilled
plate may be helpful when plating cold desserts, whereas room temperature will do
just fine for most cakes or pies.

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6. Let it be dramatic. Have a little fun with your cake. Employ tricks to add some
magic to the Presentation

7. Don’t make it too tall or wobbly.

A slice of layer cake looks fantastic standing up on a plate. But if it’s too tall, there’s
a strong chance of it toppling over even on a short journey to where it is being served.

8. Garnish with care.

Keep in mind how the garnish will function on the finished plate.

9. Be consistent.
When plating cakes, be consistent in your design and in serving size. It can be
confusing to see different presentation on each plate, and nobody likes looking over
to the plate across the table and seeing a serving double the size.

What’s More

Direction: Identify the type of icing being described by the sentences below. Write
the correct answer in your notebook.

1. The easiest cake icing to make.

2. Frosting is part butter and good quality cheese.
3. Type of cake icing that dries into a hard outer shell. It is also one of the easiest
to dye with edible colorings.
4. Made of sifted powdered sugar, milk and superior butter
5. This type of cake icing is achieved using cold heavy whipping cream and sugar.

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 What I Have Learned

When you decorate and prepare for the presentation of cakes it should be according
to the standard operating procedures and techniques.

Learn how to plate and present cake. This is your chance to develop and show your
skill and creativity

What I Can Do

Direction: With the help of a family member who has a knowledge of preparing icing,
prepare a boiled icing using the given recipe. Using a round Styrofoam or round
basin, practice and enhance your skill on icing a cake following the given steps below.
Try as many times as you can until you perfect the task.

Boiled icing

Ingredients:

4 egg whites

Procedure:

Boil sugar and water and syrup together over low fire to form a threadlike. Gradually
add to beaten egg whites. Beat until stiff.

Find out how well you performed by accomplishing the Scoring Rubric
honestly and sincerely. Remember it is our learning that is at stake.

PERFORMANCE LEVELS
4 - Can perform this skill without supervision and with initiative and adaptability
to problem situation
3 - Can perform the skill satisfactorily without assistance or supervision

2 - Can perform the skill satisfactorily but requires some assistance and/or
supervision
1 - Can perform parts of the skill satisfactorily, but requires considerable
assistance and/or supervision

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 PERFORMANCE CHECKLIST 4 3 2 1

Start by taping a doily to your cake board, or kitchen

plate. Place on the revolving cake stand.
Center cake on top of the cake board or kitchen plate.

Dollop about 3/4 cup of frosting into the center of the

cake round
Pour about 1/2 cup to 3/4 cup of butterscotch filling
into the center of the iced layer.
Set aside the butterscotch topped layer for a moment.

Return the butterscotch layer to the cake stand and

carefully place the second layer, frosting side down, on
top of the butterscotch filling.
Make sure that the top of the cake is fairly even.

Run the icing spatula under warm running water.

Cleaning the knife with warm water will help smooth
the icing more easily.
Once the sides have been frosted and smoothed, clean
the icing spatula once again.

Assessment
Direction: Arrange the following steps in decorating a cake. Write number 1 as the
first step and 9 the last step on your answer sheet.

___ A. Once the sides have been frosted and smoothed, clean the icing spatula once
again.
___ B. Run the icing spatula under warm running water.
___ C. Make sure that the top of the cake is fairly even.
___ D. Return the butterscotch layer to the cake stand and carefully place the second
layer, frosting side down, on top of the butterscotch filling.
___ E. Set aside the butterscotch topped layer for a moment.
___ F. Pour about 1/2 cup to 3/4 cup of butterscotch filling into the center of the
iced layer.
___ G. Dollop about 3/4 cup of frosting into the center of the cake round.
___ H. Center cake on top of the cake board or kitchen plate.
___ I. Start by taping a doily to your cake board, or kitchen plate. Place on the
revolving cake stand.

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 Additional Activities

There are several types of icing that you know in our previous lesson,
you may practice them as long as there is someone who can guide you in
performing the task and use the performance checklist above.

If no one can guide you, we will wait for the time in which we can have
the face to face modality.

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 Answer Key

Answer may vary

What’s New

RUBBER SCRAPER
I. 1 PASTRY BAG
H. 2
G. 3 ELECTRIC MIXER
F. 4
E. 5 FROSTING 5. A
D. 6 4. C
C. 7 ICING 3. C
B. 8 2. A
A. 9 1. D
Assessment What's In What I Know

References
Bread and Pastry – Technical-Vocational-Livelihood Track
Manual First Edition 2016.

Philippine Home Economics Baking Basics by Nancy Cameros Gonzales

Professional Baking Sixth Edition by WAYNE GISSLEN Chapter 16 p393

https://books.google.com/books?isbn=0470197528 Professional baking

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net