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Bread and Pastry Production: Department of Education
Bread and Pastry Production: Department of Education
Department of Education
Regional Office IX, Zamboanga Peninsula
Name of Learner:
Grade & Section:
Name of School:
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TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12
Alternative Delivery Mode
Quarter 3 – Module 8
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of
such work for profit. Such agency or office may, among other things, impose as a
condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.
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What I Need to Know
Definition of Terms
Store - to collect and put into one location for future use.
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What’s In
Let us determine how much you have learned from the previous lessons:
Directions: Answer the questions briefly and use separate sheet for your answer. (5
points)
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What’s New
Activity
Directions: Identify the given words whether they are cakes, frostings/ toppings and
fillings. Write your answer on your answer sheet.
What is It
Lesson Information 1
• Sunlight and florescent lighting – will alter icing colors. Keep your cake stored in
a covered box and out of direct sunlight and florescent lighting.
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• Humidity – can soften royal icing and gum paste decorations. If you live in a climate
with high humidity, prepare your royal icing using only pure cane confectioner’s
sugar (not beet sugar or dextrose), add less liquid and add 1 more teaspoon
Meringue Powder to the recipe.
• Heat – can melt icing and cause decorations to droop. Keep your decorated cake
as cool as possible and stabilize butter cream icing by adding 2 teaspoons
Meringue Powder per recipe.
Note: Cakes with thoroughly-dried royal icing decorations should be stored according
to the type of icing they are covered with. However, if royal icing decorations are to be
put on a cake that will be frozen, it is recommended that icing decorations be placed
on the cakes after thawing, so that colored decorations won’t bleed from condensation
or become soft.
Cake Storage
Chiffon Cake
Storage Note:
Storage:
Room Temperature Be sure to cover tightly but do not refrigerate. If you do
not have a cake keeper, cover the cake with a large
inverted bowl or store in a large airtight container.
Store at room temperature for approximately 5 days.
Freeze for longer storage, up to 2 months.
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Pound Cake
Sponge Cake
Note: The information above pertains to cakes that are unfrosted and without any
type of filling. Avoid storing a cake in the refrigerator whenever possible because
refrigeration causes the cake to dry out faster and can affect its flavor. When
adding frosting or a filling, the cake may require refrigeration if they contain
perishable ingredients, such as fresh fruit, whipped cream, meringue type topping,
eggs, or custard.
Boiled Icing
Storage:
Room Temperature
Storage Note:
Be sure to cover tightly but do not refrigerate. If it is
not stored airtight, it will begin to set. Once a cake
has been frosted with boiled icing it can be stored at
room temperature. Freezing is not recommended.
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Buttercream Frosting Storage Note:
Buttercream can be stored, refrigerated, in an airtight
Storage: container for up to 2 weeks before using. Remove it
Room Temperature from the refrigerator at least an hour before using so it
will warm to room temperature. It can also be frozen for
extended storage. A decorated cake with buttercream
frosting can be stored at room temperature for up to 3
days. If you want to refrigerate a decorated cake, place
it in the refrigerator unwrapped until the frosting
hardens slightly. It can then be loosely covered with
plastic. Buttercream frosting can be frozen.
Cream Cheese
Frosting Storage Note:
Cream cheese frosting can be stored in the refrigerator
Storage: for up to 2 weeks before using. Cakes frosted with
Refrigerated cream cheese frosting must be stored in the
refrigerator. The frosting will firm up when chilled but
will soften quickly when it sits at room temperature.
Cream cheese frosting can be frozen.
Dusting
Storage Note:
Storage: Many dusting ingredients are shelf stable items that
should be stored accordingly. When applied to the
Room Temperature
cake, storage time should be followed as to what is
appropriate for the type of cake. When using powdered
sugar for dusting, it is a good idea to wait to dust the
cake just before serving because the cake can absorb
the sugar, especially if it is a moist cake.
Fondant
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Fresh Fruit Topping Storing Note:
Fresh fruit can also be added as a topping to the cake.
Storage: A cake with fresh fruit topping should only be
Refrigerated assembled within a few hours of eating it. The fruit
continues to ripen even when refrigerated and its juices
will begin to soak into the cake. If the cake has a cooked
fruit topping that does not contain eggs, it can be stored
at room temperature for up to 2 days. Refrigerate for
longer storage. If the cake is going to be frozen, it is best
to wait until the cake is thawed and then add the fresh
fruit topping just before it is going to be served.
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Meringue-Style
Frosting
Royal Icing
Filling Storage
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Frosting
Jelly Fillings
Storage Note:
Storage: Cakes with this type of filling can be stored at room
Room Temperature temperature for up to 4 days as long as the frosting can
be stored at room temperature; after 4 days the jelly
will have a tendency to start to mould. The filling can
be refrigerated if the frosting on the cake calls for it.
Whipped Cream
Storage:
Storage Note:
Refrigerated
A cake with whipped cream filling should be
refrigerated and served the same day that it is made.
Unfrosted and Un-Cut Cake – Wrap these tightly in plastic, top, sides, and bottoms,
so the plastic is touching the sides of the cake (that is to say, don’t just drape the
plastic over the top). Second to this, go for a plastic bag with a “zip-lock” type seal.
Store these wrapped cakes on the counter at room temperature, and they will keep for
about a week before starting to stale. Oil-based cakes tend to keep a day or two longer
than butter-based ones.
• Frosted and Un-Cut Cake – Frosting acts as plastic wrapper where cakes are
protected from air moisture. Frosted cake can be kept at room temperature for 4-
5 days. It should be covered with a cake keeper or an overturned bowl to protect it
from dust, pet hair, and other things in the air.
• Cut Cake, Frosted or Unfrosted – When you cut a cake, moisture begins to escape
and cause the cake stale more quickly. To avoid moisture loss, cover the sliced
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edges with more frosting or press a piece of plastic wrap directly unto the sliced
side and make sure it sticks. Cut cake keeps for a little less time, about 3-4 days.
• When to Refrigerate Cakes – Cakes frosted and unfrosted, cut and un-cut, are
perfectly fine at room temperature for several days. Refrigeration is only necessary
if your apartment gets very hot during the day (As Parks says, “High moisture +
high sugar + high temp = bacteria feeding frenzy”) or if you’re making a cake that
won’t be served for more than three days, like when baking cake ahead for a party
or special occasion.
To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird
fridge smells and to protect it from drying out, and then unwrap it to warm up on the
counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes
to harden the icing, and then wrap it in plastic wrap.
What’s More
Activity
Complete the table below. List down the items that need to be refrigerated and those
that can be kept in room temperature. Choose the answer from the choices given
below. Write your answer on your answer sheet.
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up on the counter before serving. For frosted cakes, chill the cake uncovered for
fifteen minutes to harden the icing, and then wrap it in plastic wrap.
What I Can Do
Perform the tasks given below.
Using the Scoring Rubrics below, check the appropriate box that corresponds to your
level of performance in doing each of the given task. Use separate sheet for your
answer.
PERFORMANCE LEVEL
4 – Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3 – Can perform this skill satisfactorily without assistance or supervision.
PERFORMANCE CHECKLIST 1 2 3 4
2. Bake a special cake that you had chosen out from the type of
cakes that had been prepared. Choose from these: Butter
Cake, Chocolate Cake, Chiffon Cake, Sponge Cake or Angel
Food Cake.
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Assessment
Multiple Choice:
Directions: Choose the best answer and write the letter of your answer on your answer
sheet.
__________ 1. Which of the following is not under the factors that can affect the
appearance of your decorated cakes?
a. Sunlight and florescent lighting c. Humidity
b. Heat d. Container
__________ 2. Which factor that can affect the icing appearance that can melt
icing and cause decorations to droop?
a. humidity b. sunlight c. heat d. none of the choices
__________ 3. Which type of cake that should be covered tightly, can be stored at
room temperature for 5 days and can be frozen for 2 months?
a. angel food cake c. sponge cake
b. chiffon cake d. all are correct
Additional Activities
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What’s More
Needs to be refrigerated
Fresh Fruit
Whipped Cream
Custard
Keep at room temperature
Jelly
Gum paste
Glazes and syrup
Assessment Royal Icing
1. d
2. d
3. d
4. c
5. a
What’s New
1. cake 7. frostings
2. frostings 8. frostings/toppings
3. fillings 9. frostings
4. cake 10. frostings
5. fillings 11. cake
6. fillings 12. frostings
Answer Keys
References
Bread and Pastry Production (Manual). Department of Education
Technology and Home Economics – Home Technology by Eden C. Diaz and Nora
Soriano (2000)
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