DBES 3Q TLE 9 Bread and Pastry

THIRD QUARTER MODULE
BRIEF INTRODUCTION:
Hello students! Welcome to the new phase of your lives as a High School student. To be in your
9th grade is an exciting journey that you have yet to experience as we continue the school year. I
hope your enthusiasm and passion for learning is still there despite our new mode of learning
amidst this COVID-19 outbreak. In our Cookery I class, we will focus on preparing sponges and
cakes, Cake preparation, Preparing and using fillings for cakes, Decorating cakes and Presenting
cakes.In this subject, your prior knowledge in your previous Home Economic classes will still be
used for you to be able to cope with given tasks/ activities which will further enhance your skills
and innovative mind. I hope you will enjoy and learn a lot from our lessons!
Thus, in this first quarter learning module, you are expected to acquire the essential
knowledge and develop the basic skills prescribed by DepEd’s learning standards aligned with
the MELCs as shown in the table below.
God bless and let’s get into it!
WEEK 1: PREPARING SPONGES AND CAKES

The learner demonstrates understanding of the core concept and
Content Standard underlying theories in preparing and presenting gateaux, tortes and
cakes.
The learner demonstrates competencies in preparing and presenting
Performance Standard
gateaux, tortes and cakes.
Most Essential Learning LESSON 1-2
Competencies (MELCs) - Ingredients are selected, measured and weighed according to
recipe requirements, enterprise practices and customer
preferences.
-Required oven temperature is selected to bake goods in
accordance with desired characteristics, standard recipe
specifications and enterprise practices.
LESSON 3
- Prepare and select fillings in accordance with required consistency
and appropriate flavors.
- Select coatings and sidings according to the product characteristics
and required recipe specification.
LESSON 4
- Decorate sponges and cakes suited to the product and occasion and
in accordance with standard recipes and enterprise practices.
- Use suitable icing and decorations according to standard recipes
and/or enterprise standards and customer preferences.
LESSON 5
- Present cakes in accordance with customer’s expectations and
established standards and procedures.
- Select and use equipment in accordance with service requirements.
- Maintain product freshness, appearances and eating qualities in
accordance with established standards and procedures.
- Mark cakes or cut portion control to minimize wastage and in
accordance with enterprise specifications and customer
preferences.
- Store cakes in accordance with establishment’s standards and
procedures.
- Identify storage methods in accordance with product specifications
and established standards and procedures.
21st Century Learning Skills Critical Thinking and Productivity
Core Values Critical Thinking and Productivity
REFERENCES: (Please be guided with the given references to help you perform the given
activities.
Click the given links and hyperlinks to access the suggested learning
resources.)
A. Printed:
Nieves, Grace R., (2016), TLE-TVL Series: Bread and Pastry Production,
Phoenix Publishing House., pp. 152-158
B. Online:
Dessert Toppings: Frosting, Icing, Filling and Glaze Retrieved from
www.imperialsugar.com
www.collinsdictionary.com
Life, Love and Sugar. (Nov. 29, 2018) How to frost a smooth cake with
buttercream frosting. Retrieved from
https://www.lifeloveandsugar.com/2015
(https://www.youtube.com/watch?v=vAHu89tIvJ0)
C. Offline: (Downloaded materials: soft copy pdf form, youtube, video, etc…)
D. Online links: Journals/ Articles/ YouTube/ Video clips
TOPIC: PREPARING SPONGES AND CAKES
INTRODUCTION:
Cakes are all-time favorite dessert and known as the richest and sweetest of all
baked products. Most people love to have cakes as their dessert every meal time. Bakers produce
cake with passion and with the purpose of bringing happiness to all people that loves sweets. On
the other hand, breads are lean products that require strong gluten development and careful
control of yeast action during the long fermentation and proofing periods. The baker’s job is to
create a structure that supports these ingredients and yet keeps it as light and delicate as possible.
Producing cakes in bulk is relatively easy if the baker follows a good and well-balanced formula,
scales the ingredients accurately, and understands basic mixing methods as well.
Cakes are popular not only because of their richness and sweetness but also due to their
versatility. They can be presented in various forms, from simple cakes to an elaborately
decorated works of art for weddings and other occasions. With only few basic formula and a
variety of icings and fillings, the chef or baker can construct the perfect dessert for any occasion
or purpose.
Below are the Learning Targets/ Specific Objectives:

1. Define cake and its components.
2.Identify and discuss appropriate ingredients used in making cakes.
3. Evaluate the importance of cakes in celebrating special occasions.
4. Identify the factors that affects the setting of oven temperature.
5. Evaluate the importance of preheating the oven and following required oven
temperature
Exploration of Prior Knowledge
Directions: Fill in the K-W-H-L Chart below to assess your prior knowledge and
understanding of the topic, Preparing sponges and cakes.
What I Want to How I Can Learn

What I Know What I Have Learned
Find Out More
Skills I expect to use:
PROCESS QUESTIONS/ FOCUS QUESTIONS:
Below are the key guide questions that you should remember as you perform all the
activities in this lesson. You should be able to answer them at the end of the week.
1. What is a cake?
2. What are the components of a cake?
3. What is the essence of a cake in every celebration?
SHORT EXERCISES/DRILLS:
LABELING: Label the components of a cake based on your prior knowledge.
CONTENT DISCUSSION:
What is a cake?
- A cake is a sweet dessert made by baking a mixture of flour, eggs, sugar, and fat in an oven
and is usually decorated or covered with icing.
- Cake is a form of sweet food made from flour, sugar and other ingredients, that is usually
baked. In their oldest forms, cakes were modifications of bread. However, cakes today cover
a wide range of preparations.
- A cake is a sweet food, made from a combination of ingredients, baked and then usually
decorated.
Cakes can also be referred to other names.

In French, a cake is called “GATEAUX”. In German, a cake is called “TORTE”. Gateaux
and torte are considered cakes but cake, gateaux and torte have different characteristics.
American Cake
- Cakes are made with a variety of flavors, topped with a variety of icing types to
complement the cake’s flavor. The centerpiece of the dessert is the cake itself, with the
best cakes layered with minimal icing itself.
- Most layered cakes are made up of just two layers, except for the special occasion cakes
like wedding cakes that come in multiple tiers.
- Generally, if kept properly stored, cake can stay fresh for a week or more and lasts much
longer than gateaux.
French Gateaux
- - a very light sponge cake, with rich fillings in between

layers.
- It is often filled with lots of fresh fruit decorations and fillings like thick cream, mousse,
or ganache.
- Because of spoilage factor, gateaux are generally created and often eaten on the same
day.
German Torte
- - It is made up of
multiple layers of very thin sponge cake and variety of fillings including fruit, jam,
whipped cream or mousse. It is usually heavier compared to cakes.
- Some tortes substitute some of the flour for finely ground hazelnuts for added flavor and
texture. It also adds crushed almonds to the sponge cake mix.
- Adding sweetness (chocolate glaze) to the torte extends its shelf life even if the filling
contains fruit.
- Tortes may become more expensive depending on the type and quality of the ingredients
that make up the layers.
In addition, cakes can also be in the form of petit fours.
Petit Fours (French)
- These are bite-size decorative cakes, typically of sweet variety.

- It includes savory bite-size appetizers and other small pastries like macarons.
- Petit fours are translated as “small oven”.
Selecting Ingredients in Baking Cakes
There are two major ingredients in baking cake – the fat or butter and liquid ingredients.
These two should not be mixed by nature. However, since these are basic ingredients, careful
attention should be given to them. Following the recipe properly should also be noted.
Here are the proper ways in combining wet and dry ingredients:
1. Use a spatula or wooden spoon when combining dry ingredients such as flour, salt
and leavening agents. Stir the dry ingredients and make a well.
2. Make sure that the wet ingredients are thoroughly combined before pouring them into
the well. Use a rubber scraper to scrape around the edge until reaching the bottom of
the bowl, pulling dry ingredients over ad into the wet ingredients.
Basic Ingredients in Baking Cakes
According to standard procedure, cake is created by combining ingredients such as flour,

leavening agents and liquid ingredients. Generally, the texture of the baked cake is influenced by
proper mixing and having a firm and good texture.
The amount of fat or butter, sugar, and acid ingredient allows the cake to develop a tender
texture. Remember that in baking, accuracy is most important. If there is any incorrectness on the
amount or proportion of the ingredients, the product quality will suffer. Take for example, if
flour and eggs are in excess amount, the result of the cake will be dry or tough.
1. Flour – it is the primary ingredient in baking. It holds the ingredients together and adds
texture, shape and strength.
2. Sugar or sweetener – sugar makes the cake taste sweet, and affects the texture by making
soft, moist, or tender.
3. Fat – its function is to tenderize the product, enable browning, provide moistness, add flavor,
and aerate the baked product among others.

The following are the two types of fats:
a. Solid Fat – using this fat allows air bubbles to incorporate the mixture, improving the
volume. This can be achieved by beating or creaming the fat with granulated sugar.
Examples of solid fat are butter, margarine or shortening.
b. Liquid Fat – unlike solid fat, liquid fat cannot hold air. It can be used in small amounts
especially for healthy recipes. Examples of liquid fat are vegetable oil or olive oil.
4. Egg – Separated and beaten egg whites provide leavening especially foamed eggs. In using a
whole egg, structures of the cake become tender because egg yolk is rich in emulsifying
agent that facilitates the incorporation of air and also avoid wheat starch gelatinization. It
also gives color, added flavor, nutrients and retains moisture in the baked cake.
5. Leavening agent – This causes the batter to rise. It provides structure and helps tenderize the
baked product.
Cakes are leavened in three ways:
a. Incorporation of air during mixing. Proper mixing creates air bubbles in the cake batter
essential in making the air rise.
b. Chemical Leavening. Examples of chemical leaveners are baking soda and baking
powder. One must be mindful of the amount of chemical leavener added because too
much baking soda may result to an undesirable soapy taste.
c. Leavened by the vapor pressure produced in the oven. The air bubble expands when
heated.
6. Liquid – In baking cake, the usual liquid dairy used is milk. It performs various functions
such as dissolving salt and sugar, hydrating dry ingredients and allowing the reaction of
baking soda or baking powder to produce gas or carbon dioxide. It contains protein that
coagulates from the oven’s heat and aid in the formation of cake structure. Buttermilk, cream
cheese and sour cream tenderize and gives moisture and flavor to cake.

7. Flavorings – There are many ingredients that can be used as flavorings. It can be syrup
extract, citrus, fruit extracts and the like. These flavorings are added to enhance the
palatability of the baked cake. Salt is another important ingredient that gives flavor to cake.
Components of a Cake
Base Cake
Cream or Filling
Decorative Ingredients
Glazes
1. Base Cake – this refers to the foundation of the cake that is essential in assembling and
preparing the cake as a whole.
2. Cream or Filling – this refer to the mixture used to fill or cover the cake. It enhances not
just the taste of the product, but also its texture.
3. Decorative Ingredients – when the base cake has been filled or covered with cream, the
next thing to do is to decorate the cake. Decorative ingredients may include nuts, fruits
and chocolates.
4. Glazes - Aside from the filling and decorative ingredients, glazes are also applied for the
purpose of giving additional flavor and helping stimulate the product visually to the
potential customer.
How Temperature Affects Baking
Different temperature in cake produces different results. Having precise temperature

produces quality baked products. For example, if the cake is baked at a relatively low
temperature, the cake batter will slowly rise allowing the external crust to similarly react with the
inside of the cake. However, if the cake is baked at high temperature, the outside of the cake
batter will rise rapidly that the inside of the cake, which results to uneven distribution.
Remember to always follow the temperature as instructed by any recipe book.
Many factors might affect the setting of oven temperature such as the ingredients, oven,
altitude and the baking pan. Below are some of the considerations and factors before baking
cakes.
1. Type of oven. Test the accuracy of the oven by learning how to calibrate. Check if there is
any irregularity in the temperature by following these two simple methods:
a. Place an oven thermometer on a rack in the center of the oven and preheat to 350°F or
177°C. Once the oven is preheated, check the oven thermometer. Repeat the same
method after 10 minutes. If both temperature matches, then it is a good sign that the
oven is properly calibrated.
b. For others, they will preheat their oven to 350°F or 177°C. they will place an
aluminum foil in a cookie sheet with a little amount of sugar. They will place the
cookie sheet inside the oven for 15 minutes. The melting point of sugar is above
366°F. So if the sugar melts in 350°F, the oven is not properly calibrated. If the sugar
browns a little, then it is calibrated correctly.
2. Size of the baking pan. The general rule is that the bigger the baking pan, the more heat it
needs. Likewise, the smaller the baking pan, the lesser heat it needs. Baking pans can also
affect the outcome of the baked products. Baking pan made of aluminum is preferred when
baking as it produces lighter texture and more delicate crusted cake. Dark metal pans,
nonstick baking pans, and glass baking pans absorb heat quickly. It also has the tendency to
produce crisper, darker crust.
Pan Size Baking Time Temperature
9” round cake 30-35 minutes 350°F
14” pan 50-55 minutes 325°F
3. Altitude. Lower pressure affects the baking of cakes. For instance, when heat rises at the
bottom of the pan with insufficient air pressure from above to balance the upward pressure,
the cake has the tendency to expand rapidly. More, cake will fall and batter may overflow
due to rapid expansion. The higher altitude, the lower the air pressure.
4.
5. Ingredients. Adding excess ingredients in the mixture will need adjustment in baking time.
Baking Temperature and Time Duration
Time
Sponges and Cakes Temperature (F/C)
(minutes)
350-375°F 15-25
cupcake
177-190°C
350-375°F
Layer cake 20-35
177-190°C
350°F
Loaf cake 45-60
177°C
350°F
Angel food & sponge cake 50-60
177°C
350-375°F
Decadence 25-30
177-190°C
325°F
Basic chiffon cake 60-65
162°C
350-375°F
Chocolate custard cake 35-40
177-190°C
350-375°F
Lemon cake 25-30
177-190°C
Setting the Oven for Cake

 Depending on the cake size, the oven should be set to solid heat of 150°C to 180°C. Oven
should be in a solid temperature and need to have a stabilize temperature for at least 20
minutes prior to actually using it.
 To avoid premature coloring of the cake surfaces, it should be covered using a clean sheet
of paper or a baking tray for at least half of the baking time.
 Use a thermometer to determine the internal temperature of the cake.
 When the product has reached the gelatinization temperature of about 87°C-90°C, the
baking process is complete. If the baking time will continue, this may cause dryness of
the baked product or it may reduce shelf life.
 Never remove the cake from the baking pan unless it is cooled down to avoid possible
damage.
Setting the Oven for Sponges

 Sponge cake and genoise sponge cake are known to be of lighter density than the cake.
This type of cake can be cooked easily to 180°C – 200°C.
 Swiss roll sponge or sponge sheet is thin in nature and cooks very quickly. To keep the
product’s softness so it can be rolled, it must be cooked at a higher temperature.
 The coagulation or gelatinization of the product will happen quickly and the condition of
drying out is less.
 Swiss roll sponge or sponge sheet can be baked at a temperature ranging from 220°C -
230°C for about seven minutes.
REVISED KNOWLEDGE: Actual answer to the process questions/ focus questions
1. What is a cake?
- A cake is a sweet dessert made by baking a mixture of flour, eggs, sugar, and fat in an oven
and is usually decorated or covered with icing.
- Cake is a form of sweet food made from flour, sugar and other ingredients, that is usually
baked. In their oldest forms, cakes were modifications of bread. However, cakes today cover
a wide range of preparations.
- A cake is a sweet food, made from a combination of ingredients, baked and then usually
decorated
2. What are the components of a cake?

Base Cake
Cream or Filling
Decorative Ingredients
Glazes
3. What is the essence of a cake in every celebration?

-Answers may vary
FINAL KNOWLEDGE: Generalization/ Synthesis/ Summary
Cake is a form of sweet food made from flour, sugar and other ingredients, that is
usually baked. In their oldest forms, cakes were modifications of bread. However, cakes
today cover a wide range of preparations.
There are four components of a cake the; base, cream or filling, decorative ingredients, glaze.
Department of Education
Division of Nueva Vizcaya
Diocese of Bayombong Educational System (DBES)
Saint Louis School, Solano, Nueva Vizcaya
____________________________________________
Name of School
---o0o---
DBES LEARNING ACTIVITY SHEET/GAWAING PAGKATUTO
Subject: _______________________________________
Teacher: _______________________________________
Name of Learner :
___________________________________________________________________
Grade Level & Section: _________________________________ Inclusive Dates:
_______________
Week No.: 1 Score : ______________
A. Written Work/s:
Activity 1:
Write True if the statement is correct and False if otherwise. Place your answer in the space
provided.
___________ 1. Baking temperature does not vary on the type of oven you are using.
___________ 2. In baking, the higher the altitude, the higher the air pressure.
___________ 3. Baking temperature of lemon cake may range from 325ºF.
___________ 4. Sponge sheets can be baked at 220ºC to 230ºC for approximately 7 minutes.
___________ 5. During baking, a cake batter undergoes a complex process of chemical and
physical reaction that transforms it into a fluffy cake.
Activity 2: REFLECTION:
Answer the questions briefly, but completely.
1. What makes a cake special?
2. How do cakes add memories to our celebrations or special occasions?
3. What are the factors that might affect the setting of oven temperature?
Criteria 5 4 3 2 1
The idea presented Ideas are organized, The explanation is The ideas presented The output is
are well organized, meaningful and somehow are valid but not poor.
very meaningful and relevant to the topic. meaningful and meaningful and
Content/
relevant to the topic. relevant to the topic organized.
Organization
but not presented in
an organized
manner.
WEEK 2: CAKE PREPARATION

cakes.
LESSON 1-2
- Ingredients are selected, measured and weighed according to
recipe requirements, enterprise practices and customer
Most Essential Learning
preferences.
Competencies (MELCs)
-Required oven temperature is selected to bake goods in
accordance with desired characteristics, standard recipe
specifications and enterprise practices.
activities.
resources.)
E. Printed:
F. Online:
TOPIC: CAKE PREPARATION
INTRODUCTION:
Cakes come in different types containing different ingredients and can be classified into
two; shortened and unshortened cakes. The main difference between these two classifications of
cakes is that shortened cakes contains fat, whereas unshortened cakes contain no fat. On the
other hand, chiffon cake is a hybrid or is in the middle of shortened and unshortened cake. It is
leavened by both baking powder or baking soda and beaten with egg whites. Examples of cakes
under this category are chocolate chiffon cake and lemon chiffon cake.

1. Identify and differentiate the two basic classifications of cakes.
2. Distinguish the common mixing methods used for cakes.
3. Evaluate the importance of cooling baked cakes properly.
understanding of the topic, cake preparations.

Find Out More
1. What are the two basic classifications of cake?

2. What are the common mixing methods used for cakes?
3. Why is there a need to bake products properly?
CONTENT DISCUSSION:
Preparing Cakes
The tools and equipment mentioned on previous units are the same set of tools and
equipment that will be used for baking cakes. However, there are baking pans that are intended
in baking cakes like the cake pans (round or square) bundt pan and tube-center pan.
c
a k
e
pans bundt pan tube center pan
It is again reiterated that using the right tool and equipment is important to achieve the
expected quality of baked products.
Classification of Cake
Cakes come in different types containing different ingredients and can be classified in
various ways. Below is the basic type of cake:
1. Shortened cake (butter or conventional cakes)
This type of cake is leavened with baking powder or baking soda. The
characteristics of his type of cakes are tender, moist, and velvety. Examples of cake
under this category are pound cake, fruit cake, and chocolate cake.
Examples of shortened cake:
Honey Butter Cake Lemon Pound Cake Chocolate Oil Cake
2. Unshortened cake (sponge or foam cakes)
This type of cake is leavened with the beaten egg whites. The characteristics of this
type of cakes are light, airy and delicate structure. Examples of these cakes under this
category are the angel food cake and sponge cake. Angel food cake is made with beaten
egg whites, whereas sponge cake is made with whole eggs.
Example of unshortened cake:
Angel Food Cake

The main difference between these two classifications of cakes is that shortened cakes
contains fat, whereas unshortened cakes contain no fat. On the other hand, chiffon cake is a
hybrid or is in the middle of shortened and unshortened cake. It is leavened by both baking
powder or baking soda and beaten with egg whites. Examples of cakes under this category are
chocolate chiffon cake and lemon chiffon cake.
Common Mixing Methods Used for Cakes

It is important to know the type of cake being prepared and best mixing method to be
applied because quality cake products are also affected by the mixing technique used. The
common mixing techniques in baking cakes are the following.
1. Creaming method simply means combining the sugar with the fats. Do not over mix as
this will melt the fat and destroy air cells. Eggs are immediately added one at a time after
the creaming. Make sure that the eggs are at room temperature.
2. Whipping method is dependent on the success of the beaten eggs. Use eggs that are
whole, yolks, or whites only when whipping. After whipping, the rest of the liquid and
dry ingredients are folded into the whipped eggs.
3. Combination method is the combination of the creaming method and whipping method.
These may be done in two ways:
a. Procedure 1
 Apply the creaming method using the half of the sugar until light.
 Place the egg yolk beating one at a time until mixture is fluffy.
 Apply the whipping method using egg whites and the remaining sugar to a stiff
meringue.
 Fold the meringue in the creamed butter mixture.
 Dry ingredients are sifted and folded.
b. Procedure 2
 Apply the creaming method using half of the sugar until light.
 Place the egg yolk beating one at a time until the mixture is fluffy.
 ½ to ¾ amount of the flour are sifted and folded.
 Apply the whipping method using egg whites and the remaining sugar to a stiff
meringue.
 Fold half of the meringue into the cake mixture, and then fold in the remaining
sifted flour.
 Complete by folding in the remaining whipped egg whites.
Always remember that the ingredients of the batter and dough should be equally
distributed and properly mixed.
Cooling Baked Cakes
Cutting the cake that has not been cooled yet is one of the many mistakes committed by
most beginners in baking. It is not recommended to cut the cake immediately after baking
because the cake is still weak and moist, making the cut messy.
Cooling the cake is the process of allowing the cake to lower down temperature after
baking before applying any decorations such as icing or frosting. If the baker immediately
decorated the cake while it is still hot, the icings will definitely melt. To avoid such mistakes, it
is necessary to let the cake set and cool down properly by following these general procedures
below:
1. Once the baked product is removed from the oven, remove it from the pan by loosening
the sides of the pan using a metal spatula or any thin knife. Secure the release of the cake
by slightly tapping the pan.
2. Let the cake rest and cool completely using the cooling rack in a cool, dry place before
placing the decorations.
These are also other ways on cooling cakes. It is important for bakers to strictly
follow the instruction in the recipe book. If a baker placed the cake inside the refrigerator
after baking, the cake has the tendency to stick to the pan, collapse or both. Take note of
the following when cooling cake:
1. Sponge, chiffon and angel cakes are recommended to cool upside down in a cooling rack
to prevent from sagging. This type of cake has the tendency to stretch while it cools
because of the egg proteins, flour proteins and starch.
2. Pound cakes are immediately removed from the pan and transferred on a cooling rack.
Letting the pound cake rest on its pan can cause overly damp and may stick to the pan.
After letting it rest on a cooling rack, place the cake inside the refrigerator for at least 5 to
10 minutes to further cool down the cake without drying. You as the baker, also has the option to
prolong the cooling to secure that when placing the icing or frosting, it will not melt.

1. What are the two basic classifications of cake?
 Shortened cake
 Unshortened cake
2. What are the common mixing methods used for cakes?

 Creaming method
 Whipping method
 Combination method
3. Why is there a need to bake products properly?

-answers may vary
Cakes come in different types containing different ingredients and can be classified into
Shortened or Unshortened cake. Wherein Shortened is a type of cake that is leavened
with baking powder or baking soda and unshortened cake is leavened with the beaten
egg whites.
The common mixing techniques in baking cakes are; Creaming method,
Whipping method, and Combination method
____________________________________________
Name of School
---o0o---
Subject: _______________________________________
Teacher: _______________________________________
Name of Learner :
___________________________________________________________________
_______________
Week No.: 2 Score : ______________
Written Work/s:
Activity 1:
Classify the following characteristics of a butter cake. Place each characteristic on its proper
column.
Appearance Texture Tenderness Flavor

high volume soft velvety crumb thin crust handles easily
free of tunnels free of cracks sweet light but not crumbly
melts in the mouth well-blended
Activity 2: Mini Tasks
REFLECTION 1
1. Why is it important to cool baked cakes properly?
2. Supposed you were asked to bake sponge, chiffon or angel cake, how will you cool down the
baked product?
Criteria 3 2 1
ACCURACY/ The facts/information The facts/information The facts/information
CONTENT about cakes are about cakes are clearly about cakes are clearly
clearly and accurately and accurately presented presented but no
presented with with supporting supporting evidence/s
sufficient supporting evidences. presented.
evidences.
ORGANIZATION The explanation is The explanation is The explanation is not
well organized, organized, however organized and not
logically presented there are inconsistencies logically presented.
and easily
understood.
VALUE/ The information The information given The information given
IMPORTANCE given makes makes some connections makes no connections
connection to real life to real life situation. to real life situation.
situation.
WEEK 3: PREPARING AND USING FILLINGS FOR CAKES

cakes.
LESSON 3
- Prepare and select fillings in accordance with required consistency
and appropriate flavors.
- Select coatings and sidings according to the product characteristics
and required recipe specification.
activities.
resources.)
G. Printed:
H. Online:
I. Offline: (Downloaded materials: soft copy pdf form, youtube, video, etc…)
J. Online links: Journals/ Articles/ YouTube/ Video clips
TOPIC: PREPARING AND USING FILLINGS FOR CAKES
INTRODUCTION:
A beautifully decorated cake can add delight to special occasion. Various designs can be
made depending on preferred styles. When decorating, passion should be given so that it will be
appreciated by everyone.
Cake decorations such as icing and frosting give an appetizing, professional-look to any
cake product. No matter how delicious the cake is, if it will not be presentable, it is not saleable.
Therefore, knowing how to apply creative and unique designs to cake is important.
Frosting, icing, fillings and glazes for cakes are sweet in nature. Mixtures are usually soft
and sugar-based. It is used to coat, add flavor and enhance the appearance and texture of end
products. Generally, these mixtures are used for baked products such as cakes, pastries, and the
like. Fillings are applied before frosting, icing and glazes are applied.
Aside from sugar, frosting can also combine other ingredients such as butter, milk, water,
eggs and other flavorings that are appropriate for the mixture.
Icing can be cooked (boiled icing) or uncooked (with buttercream) and may vary its
thickness and thinness. In addition, fondant icing is also a popular kind of icing which is also
classified as poured, rolled and sculpting fondant. In preparing icing, flavors and colors can also
be added depending on the inside cake.
Adding frosting and glaze to a cake will make it smooth and keep crumbs out. Aside
from the appearance, it also serves as a protective shield enabling the preservation of its
freshness. As usual process, two layers of frosting are put on, adding a coat or a thin layer and
the final coat. After adding frosting, the cake will appear fresh and will stay for a couple of days.
The cake should be kept in a cool place especially if it contains perishable fillings.

1. Identify fillings appropriate for a specific cake.
2. Value the importance of adding fillings to a cake.
3.Discuss icing and frosting as cake decorations.
4. Identify tools and materials and tips in icing cakes.
5. Evaluate the importance of applying coatings and sidings to cakes.
understanding of the topic, Preparing and using fillings of cakes.

Find Out More
1. What are the possible fillings that are appropriate for cakes?
2. What is the importance of adding fillings, coating and siding to a cake?
CONTENT DISCUSSION:
Identifying Fillings Appropriate for a Specific Cake
Cake filling is a thick mixture which is used between the layers of cake. Since there are
varieties of cake filling, identifying and using the suitable filling for a cake is important because
it brings appeal and delight to consumers. Here are some reminders when choosing a filling for a
cake:
1. Make sure the filling will complement the cake’s flavor.

2. Choose a filling that complements the required storage of the cake.
3. Consider the occasion where the cake will be used. If it is consumed during summer,
choose a filling that is not sensitive to warm temperature.
4. The amount of filling depends on the type of filling, type of cake, number of layers
and personal preference.
Types of Filling
The following are the different types of filling that may be used for cakes.
1. Buttercream is a mixture of fat or butter and sugar that can be used as filling or
decorative to cake or cupcake.
2. American buttercream is a mixture of milk, sugar, butter, and vanilla. It is known to be

the simple buttercream because it is easy to produce. All ingredients are mixed together
using a mixer.
3. French buttercream can also be made with butter, egg yolk and sugar syrup. This cream
is similar to Swiss buttercream except with the egg yolks. French buttercream has soft,
pale butter color because of the egg yolk.
4. Italian buttercream can be prepared with butter, egg whites, sugar syrup and white sugar.
This cream is also similar to Swiss buttercream, except for the syrup except for the syrup
that is added to whipped egg whites and sugar.
5. Swiss buttercream is made from a mixture of light corn syrup, egg whites, softened
butter and white sugar.
6. Crème chiboust is a cream used for filling cakes and sponges. This type of cream is a
mixture of Italian meringue crème patisserie. This is also a rich buttercream added to
cakes.
7. Crème patisserie is a cream that can be used for gateaux where flavors and other
ingredients can be added when necessary. Fruit fillings can also be combined with the
creams.
8. Boiled creams include custards, bavarois, winecreams chiboust. Also commonly used in
modern patisserie are poached creams like crème caramel or crème brule.
9. Chocolate can be ganache either with butter or fresh cream, flavors and/or liquor or
baked (mudcake).
10. Fresh fruits can serve as fillings, poached, as a pulp, boiled and/or thickened with pectin,
gelatin or starch.
11. Fresh and cooked cheese fillings may include sweet mixtures of cottage cheese, cream
cheese, ricotta, mascarpone and quark.
12. Fresh cream and/or imitation cream-based are used for filling cakes to stabilize with
agar-agar.
13. Marzipan and nougat are filling made of marzipan paste may be used by itself or with
the addition of liquors and/or other flavors.
In making fillings for cake, moisture level should be guarded. It should not emerge into
the
cream or disrupt the cream filling stability. Cake can be filled with variety of filling but needs
proper selection of the type of cake, cake flavor and texture.
VS.
Bare and unfrosted layered cake decorated cakes
Dessert Toppings
Frosting, icing, fillings and glazes are sweet in nature. These mixtures are usually soft
and sugar-based. These mixtures are used to coat, add flavor and enhance the appearance and
texture of the end products.
1. Icing - a sweet and sugar-based mixture of
confectioners powdered sugar and liquid used to
coat or fill baked products. Icing can be cooked
or uncooked and may vary in its consistency.
2. Filling - a thick mixture which is used between the

layers of cake. It maybe some of the frosting to
which nuts, marshmallow or fruits are added.
Whipped cream and custard are also used as filling.
3. Glaze - a mixture of sugar and liquid thin enough to be poured – about the consistency of
corn-syrup. Glazes are used to coat fruit cakes, cupcakes and pieces of cake which are to
be used for tea cakes or petit fours.
4. Frosting - a thick and opaque mixture used for topping and covering the outside (and
sometimes filling the inside) of cakes. It has a creamy texture and tastes more like butter.
Frosting serves the following functions:

a. It contributes richness and flavor to the cake and provides a smooth
surface for decorating
b. It gives an improved appearance of the cake. Cakes become more

festive with frostings and decorations.
c. It improves the qualities of the cake by performing as protective coating around the cake,
sealing the cake in moisture and flavor, allowing it to be eaten over a couple of days.
Using Pastry Bags and Tips

The first thing that any cake decorator should learn is the different piping tips. The three
most basic piping tips are round, star and drop flowers.
1. Round Tip – gives a simple, smooth and classic finish to cakes. It works great with applying
buttercream, adding detailed dots, piping names, and piping filling.
2. Star Tip – gives loose waves to small ridges. Open and closed star tips create lightly textured
ruffles when swirled continuously.
3. Drop Flower Tip – gives impressive flower designs. It gives more swirl finish, producing
either ruffled or clean edges depending on the
size.
Filling a Pastry Bag
There are different ways on how to use and fill icing in a pastry bag. Some cake decorators use a
reusable piping bag, while others prefer plastic or releasable bag. Some cake decorators use
coupler, while others do not. The important thing to remember is to use a pastry bag you are
most comfortable with.
Using a plastic or resealable piping bag.

a.Open the resealable bag.
b. Use a spoon or spatula to scoop the icing and place it in the resealable bag.
c.Zip or close the resealable bag.
d. Cut off one corner tip of the resealable bag. Make sure that the hole is fairly small.
*Cake decorators have the option to cut a small portion of the corner tip and place the piping
tip before putting the icing.
TIPS IN ICING CAKES
1. PLAN. Plan what you want your cake to look like.
2. PRACTICE. For beginners, it is important to first practice how to hold and pipe with even
pressure.
3. CONSISTENCY. Let no air bubbles be visible in your pastry bag. Air bubbles destroy the
shape of your icing.

1. What are the possible fillings that are appropriate for cakes?
 Buttercream  Swiss buttercream
 American buttercream  Crème chiboust
 French buttercream  Crème patisserie
 Italian buttercream  Boiled creams
 Chocolate  Fresh cream and/or imitation
 Fresh fruits cream-based
 Fresh and cooked cheese fillings  Marzipan and nougat
2. What is the importance of adding fillings, coating and siding to a cake?

- Answers may vary
Cake filling is a thick mixture which is used between the layers of cake. Since there are
varieties of cake filling, identifying and using the suitable filling for a cake is important
because it brings appeal and delight to consumers.
Adding frosting and glaze to a cake will make it smooth and keep crumbs out. Aside
from the appearance, it also serves as a protective shield enabling the preservation of its
freshness.
The three most basic piping tips are round, star and drop flowers.
____________________________________________
Name of School
---o0o---
Subject: _______________________________________
Teacher: _______________________________________
Name of Learner :
___________________________________________________________________
_______________
Week No.: 3 Score : ______________
Written Work/s:
Activity 1:
Give your insight about the following reminders when choosing fillings for cakes. Give
examples if you may.
1. Choose a filling that complements the required storage of the cake.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_______________
2. Consider the occasion where the cake will be used. If it is consumed during summer, choose
a filling that is not sensitive to warm temperature.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
_______________
Activity 2: PERFORMANCE TASK
a. Using the most available materials at home, make your own improvised piping bag.
b. Document yourself doing the piping bag by making a flow chart with photo and proper
captions of the steps taken.
c. Your flowchart should be put in a short bond paper with the title, “How to Make a Pastry
Bag”
NOTE: Put your piping bag into safekeeping in preparation for your succeeding activity.
RUBRIC:
RESOURCEFULNESS- 50%
CONTENT- 30%
CREATIVITY – 20%
WEEK 4: DECORATING CAKES

cakes.
LESSON 4
- Decorate sponges and cakes suited to the product and occasion and
in accordance with standard recipes and enterprise practices.
- Use suitable icing and decorations according to standard recipes
and/or enterprise standards and customer preferences.
activities.
resources.)
K. Printed:
L. Online:
M. Offline: (Downloaded materials: soft copy pdf form, youtube, video, etc…)
N. Online links: Journals/ Articles/ YouTube/ Video clips
TOPIC: DECORATING CAKES
INTRODUCTION:
A person who design, decorate and embellish cakes is called cake decorator. Cake
decorating is an art that uses icing, frosting, or any other edible decorative to make the cake more
attractive. It can be done by both beginners and experts. Decorated cakes are prominent in any
events such as birthday, wedding, banquets, among others. That is why cake decorators should
be very creative and have manual dexterity.
Much effort should be given when choosing a filling for assembly. Following proper
process will make every cake appealing to the customer.

1. Identify procedure in filling and assembling cake.
2. Enumerate the different base cake that a baker can use.
3. Evaluate the importance of decorating cakes.
4. Value the important steps before decorating cakes.
understanding of the topic, Decorating cakes.
Find Out More
1. What are the different base cake that a baker can use?
2. What is the importance of decorating your cake?
SHORT EXERCISES/DRILLS:
SHORT ESSAY. Explain why does cake design must be suitable in the theme of the occasion.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_____________________________________________________________________________.
CONTENT DISCUSSION:
PROCEDURE IN FILLING AND ASSEMBLING SLICED OR LAYERED CAKES
Filling and Assembling Cake
Mise en place is a French term that means putting everything in place. Bakers should
definitely practice mise en place before baking anything to efficiently maximize their time in
preparation, baking, and clean up.
Fillings should be ready once the cake is cooled.

Take note that not all cakes require filling. Base cake,
filling, and the tools and equipment used are factors that
should be considered when filling a cake. Ensure that
flavor, consistency, and quantity is present in icings and
fillings.
Torting a Cake
Torting a cake means cutting the cake into

multiple layers ready for filling, adding frosting and
decoration. Remember that cutting a cake depends on
how many layers the baker wants or the recipe tells.
1. Place the cake on the turntable.
2. Trim the cake using a serrated knife.
3. Torte the cake by taking the knife to the side of the cake.
4. Slowly turn the cake while moving the knife back and forth.
Base cake
- refers to the cake used in forming a layered cake using the fillings with coating and
icing.
The following are the different base cake that a baker may use:
1. Sponge cake- a plain and light cake made by mixing/whisking

ingredients like sugar and eggs together forming a stiff and aerated
mixture and then blended with flour.
2. Butter cake – a moist and dense cake with a firm

texture compare to sponge cake. Pound cake is the
simplest type of butter cake that can be used when a
heavier base is needed. This will easily absorb and
hold flavor and sugar syrup as well.
3. Japonaise – a baked meringue with

ground nuts, sugar and egg white. It
has less sugar than the normal
meringue and also used for
assembling gateaux and torte.
4. Dacquoise
(French: [dakwaz])– a dessert cake
made of meringue base and top with
flavored cream in between on a buttery
biscuit base. It can be made with
coconut instead of nuts.
Procedure in Cake Assembly
Much effort should be given when choosing a filling for assembly. Following proper
process will make every cake appealing to the customer. Below are the steps to follow in
assembling cake using filling in between every layer.
1. Make sure that the cake layers are completely cool prior to assembly.
2. Trim the ragged edges for round cake if needed.
3. Using a turntable, place the cake for frosting or filling.
4. Using a spatula, fill the top portion of the first layer of the cake and ensure that the edges
of the cake are from any lumps. Use exact amount of filling.
5. Put the next layer on top of the other and make sure that it is leveled.
Cake Decorations
The following may be applied to the outside of the cake.
1. Nuts (ground, sliced or whole). These will add textual adversity and appeal to the
product.
(chocolate walnut cake)

(white apple cake) (banana hazelnut cake)
2. Candied fruits. These can also be used as decorative item and will enhance the color of
the product.
(Christmas cake with candied fruits) (fruits and nuts cake)
3. Nonpareils. These are colored sugar candy that can be used to cover the side of cake or
even applied on top. These sugars add visual appeal to the cake.
(happy rainbow cake) (homemade funfetti layered cake) (rainbow nonpareil wedding
cake)
4. Chocolate decors. Using chocolate as decorations include strips, curls, and shapes that
can be formed to produce decoration. These can be placed on top or at the sides of the
cake.
(chocolate explosion cake) (Oreo drip cake) (chocolate cage cake)
Steps in Decorating Cakes
Decorating a cake always starts with planning, preparing, decorating and finishing. The
primary thing to consider is the occasion the cake will be used and what flavor is requested and
appropriate.
Follow these steps before decorating cake.
1. Cake placed on the turntable should be cool. Avoid decorating cakes that are still hot.
2. Make sure that the surface of the cake is flat.
3. Flatten the cake by placing a plate on top of it and gently pushing the plate down easily.
4. Place the parchment paper on the pan before baking to ensure that the cake will be
removed from the pan easily.
5. Prior to designing the cake with icing or frosting, outline the surface with a toothpick.
Procedure in Covering Cake with Icing
1. Prepare the materials. The common tools needed are featherweight pastry bags, a set of
decorating tips, couplers, offset spatula, and basic food colorings.
2. Place the bottom layer of the cake top down on a turntable to flatten the surface.
3. Place the 1/3 of the frosting (or depending on what is written on the recipe) and put it in
the middle of the bottom cake layer.
4. Use an offset or straight spatula for spreading the frosting.
5. Push the frosting from the middle outwards. Then lift the spatula and begin again in the
middle, going out in each direction.
6. Place the second layer top side up, if there is any. Do the same steps from 3 to 5.
7. Smoothen the sides of the cake using icing smoother. Hold and turn the turntable while
holding and scraping the icing smoother. Be sure to hold the icing smoother as straight as
possible. If there is no icing smoother available, use an offset spatula.
8. Use an offset spatula to add some icing on the gaps.
9. Continue working with the gaps and continue smoothing the sides of the cake.
10. To work with the top edge corners of the cake, use an icing smoother or offset spatula.
Pull the icing in towards the middle of the cake, making the corner level with the top of
the cake. The excess icing is helpful in filling any unevenness on top corners.
11. Use paper towel to finish smoothing imperfections. Place the paper towel on the cake,
smoothest side down, and rub in small circular motions with the fondant smoother to
smooth out the icing or frosting. Press firmly and evenly, but not hard.
12. Do the same procedure with the sides of the cake.
Frosting a Cake
The following are simple designs that may be done using a fork, spoon, and knife.
1. Peaks
- Using a tablespoon or teaspoon, gently press the flat side into the frosting and
pull straight up forming a peak. Do this process until the entire cake id
decorated with peaks.
2. Zigzags
- Using a table fork, run the tines over the cake and the side of the cake creating
a wavy motion.
3. Waves
- Using the back of a tablespoon or teaspoon, create a small twisting movement

in one
direction and doing in the opposite direction until the entire area of the cake is
covered.
4. Stripes
- Using a knife, run the side of the knife starting on the edges to the center
of the cake. Repeat until the surface is covered.
Other simple designs:
1. What are the different base cake that a baker can use?
 Sponge cake
 Butter cake
 Japonaise
 Dacquoise
2. What is the importance of decorating your cake?

-answers may vary
Product consistency is very important when decorating a cake in order to yield the same
impact from the end consumer. Product consistency means producing the same quality
over the period of time by having a standardized recipe and procedures.
Decorating a cake always starts with planning, preparing, decorating and finishing. The
primary thing to consider is the occasion the cake will be used and what flavor is
requested and appropriate.
____________________________________________
Name of School
---o0o---
Subject: _______________________________________
Teacher: _______________________________________
Name of Learner :
___________________________________________________________________
_______________
Week No.: 4 Score : ______________
Written Work/s:
Activity 1:
Modified True of False. Write True on the line if the statement is correct. If not, change the
underlined words to make the sentence correct.
___________ 1. Fillings serve as binding mixture for every base cake.

___________ 2. Nuts and candied fruits can be used as filling.
___________ 3. Parchment paper is being
“A compromise used
is the art ofas under liner
dividing in in
a cake assembling
such a waycake.
that
everyone believes he has the biggest piece.”
___________ 4. In filling base cake, spatula is used to label the icing or filling.
-Duff Goldman
___________ 5. Base cake is one of the important considerations when doing cake assembly.
___________ 6. Make sure that the cake layers are partially cooled prior to assembly.
___________ 7. A cake turntable helps in assembling cake easier and faster.
___________ 8. Pound cake is an example of a sponge cake.
___________ 9. Dacquoise is a French term that means putting everything in place.
___________ 10. Japonaise are colored sugar candy that can be used to decorate cakes.

Decorating My Own Birthday Cake.
A. Make your own design of cake for your 18 th birthday. Use your creativity to make your
own design suited for the occasion. It can be one layered or multi-layered depending on
your preferences.
B. Place it on a short bond paper with your name and section. Use available art materials
applicable for your choice of design. (50 PTS)
C. On a second sheet of bond paper fill in the following information that will help explain
your choice of design.
1. Theme of the occasion. How does your cake design suit in the theme of the occasion?
2. Explain the choice of flavor of the cake.
3. What inspired you with such cake design? Explain the details of your cake
decoration.
Criteria 3 2 1
ACCURACY/ The facts/information The facts/information The facts/information
CONTENT about cakes are clearly about cakes are clearly and about cakes are clearly
and accurately accurately presented with presented but no
presented with supporting evidences. supporting evidence/s
sufficient supporting presented.
evidences.
ORGANIZATION The explanation is well The explanation is The explanation is not
organized, logically organized, however there organized and not
presented and easily are inconsistencies logically presented.
understood.
VALUE/ The information given The information given The information given
IMPORTANCE makes connection to makes some connections makes no connections to
real life situation. to real life situation. real life situation.
WEEK 5: PRESENTING CAKES

Content Standard The learner demonstrates understanding of the core concept and
underlying theories in preparing and presenting gateaux, tortes and
cakes.
LESSON 5
- Present cakes in accordance with customer’s expectations and
established standards and procedures.
- Select and use equipment in accordance with service requirements.
- Maintain product freshness, appearances and eating qualities in
accordance with established standards and procedures.
- Mark cakes or cut portion control to minimize wastage and in
accordance with enterprise specifications and customer
preferences.
procedures.
activities.
resources.)
O. Printed:
P. Online:
Q. Offline: (Downloaded materials: soft copy pdf form, youtube, video, etc…)
R. Online links: Journals/ Articles/ YouTube/ Video clips
TOPIC: PRESENTING CAKES
INTRODUCTION:
Plating is essentially important in marketing baked products because customers eat with their
eyes first. It means that cake products should be well-presented, lusciously pleasing and
mouthwatering. Plating desserts is not as simple as drizzling or piping some icings or frostings.
Like painters, pastry chefs artistically plan how to plate their dessert in such a way that their
desserts are as good as they taste.
Plated dessert presentations are commonly seen in any food establishments such as dessert
cafe. This is not usually practiced by home bakers since it consumes a lot of time, effort, and
dedication. Marketing wise, if business owners wanted to generate an increase in sales, it is best
to perfect how to present and display cake products.

1. Identify and describe the components in plating cake.
2. Evaluate the characteristics of a good cake.
3. Discuss factors that produce wastages in food establishments.
4. Cut cakes according to its proper cutting portion.
understanding of the topic, presenting cakes.

Find Out More

1. What are the components in plating?
2. What are the characteristics of a good cake?
3. What is the proper cutting portion of cakes according to shape and size?
CONTENT DISCUSSION:
Presenting and Plating Sponges and Cakes
There are two ways of displaying cakes in food establishments, either it is displayed in a
fridge or displayed in a buffet table. The following are the key points that should be considered
in presenting cakes.
1. Presentation. A well-presented display attracts customers to buy the products.
2. Seasonal products. Consider the event of the month whether it is Valentine's Day, Christmas
holidays, summer month, among others.
3. Organized. Keep the display clean and tidy at all times.
4. Proportions. Display cakes according to size and completeness. Never allow the display of
cake with only one slice remains.
5. Accessory. Cakes should have a cake board to serve as an under liner for the cake. It should be
at least a bit bigger than the actual cake. Doily can also be used in enhancing visual presentation
of the cakes.
These key pointers should be taken into consideration in order to have a successful product
presentation that will help business owners to generate further income.
Components in Plating Cake
Techniques applied for plating dessert can be applied to all sweet cakes as well as pastries.
Below are the components of a plated cake.
1. Main item is the cake itself. Remember to be consistent with cake serving sizes. Usually, it is
being placed in the center of the plate but should not be served in a large size especially if it is
for single serving only. Also, if the cake is too tall, it is better to lay it on the side of the plate.
2. Sauce gives an extra moisture appearance to the served dessert especially dried dessert. Use
sauce up to two kinds in a plate.
3. Crunch component gives a contrasting texture and enhances the dessert being served.
4. Garnishing is known to be the final components of a dessert and will complete the total
appearance of the product. Add a focal point element in plating the cake where it draws the eyes
of the customers. However, avoid over designing the dessert plate with garnishes, it will ruin the
dessert.
5. Texture gives smoothness, creaminess, frothiness, crispiness, and many more. It adds visual
appeal and enjoyment in eating. Pastry chef gives contrast to their cake presentation by
incorporating different textures.
6. Temperature contrast means placing a hot or cold item to a cake. A cold dessert such as scoop
of ice cream or warm sauce such as caramel sauce can be placed to add richness in flavor, color,
and presentation to the cake.
7. Form and color have something to do with plates. Square plates are much popular these days
since it creates an excellent shape contrast. Plates should complement the cake and should have
uniquely fun textures and designs. Moreover, the more creative in mixing and matching colors,
the better. Colors bring an appetizing look to cakes.
Maintenance of Product Freshness, Appearance and Eating Quality
Characteristics of a Good Cake
Another important factor that a bakery or pastry owner needs to consider is how to
maintain the freshness and quality of the products. The following are some of the characteristics
of a well-baked cake.
1. It must be moist enough but not wet. Cake should not be hard and crumbling.
2. It should have good texture.
3. It must have consistent color.
4. It must have the right odor. If it is chocolate, it should smell like chocolate.
5. It is firm in the middle, but not burnt on the sides.

Shortened Cake
Appearance Tenderness Flavor Texture Icing/Decoration
 Usually has a  Shortened cake  Has a delicate,  Shortened cake  Icing is firm
rounded top, can be handled sweet flavor has soft, and does not
no cracks easily, yet velvety crumb melt
breaks apart  Well-blended
 Uniform color without  Even grain  Stable icing
throughout difficulty and decorative
crust and  Small, thin- item
crumb, thin  Seems to melt walled air cells
crust in your mouth,
offers no  Free of tunnels
 High volume resistance
when bitten  Moist, smooth
mouthfeel
 Not sticky
 Light but not

crumbly
Foam or Unshortened Cake
Appearance Tenderness Flavor Texture Icing/Decoration
 Unshortened  It is usually  Pleasant, well-  Light in weight  Firm

cake has thin, moist blended in proportion to
golden brown size  Does not melt
crust, with  Soft crust and  Not eggy
uniform crumb crumb  Well-aerated  Stable icing
color, rough, and decorative
slightly  Delicate crumb  Finer, even, item
cracked top that is easily oval-shaped
crust broken apart cells with thin
walls
 Symmetrical
 Sugary,
 Optimum slightly sticky
volume crust
The ultimate objective is to continuously attract your customer and to maintain your
product in a well-presented manner. It is further important to keep the good characteristics of
cake to ensure salability. The proper way of maintaining the quality of cake is to place it in a
refrigerator.
Cutting Portion-Controlled to Minimize the Wastage of Cake
There are several factors that generally produce wastage in any food establishments.
1. Machinery malfunction. Once the oven did not run or temperature in the oven is inaccurate,
chances are, the product quality will be reduced.
2. Inefficiency. Since baked products such as cakes are very sensitive, over baked or under
baked products results to a poor-quality production.
3. Unequal distribution. If the sizes of the sliced cakes are inconsistent in proportion, customers
might complain about it and prefer to select the larger slice of cakes.
4. Expiration date. All cake products have best-before dates. Owners of food establishments
should sell their products before the expiration date or else, they will loss profit.
5. Cancellation of order. There are times that customers tend to cancel their orders, this is
inevitable. A wise owner will make a way to sell the cancelled product to other customers.
Every business owner should have a standard operating procedure established to reduce
and avoid wastage of baked products. The focus of this lesson is to ensure that wastage will be
avoided. Cutting tools should be readily available to ensure that the slicing of cakes is evenly
divided depending on its shape and size.
Slicing a cake especially for commercial purposes is very essential to ensure that wastage
will be avoided. Cutting tools should be provided as well as the tool that will evenly divide cake
depending on the shape and size.
(cake/pie marking guide) (cake cutter and server)
Guide for Cutting Portion of Cake
When using a knife to cut slices, mark the surface for the number of pieces required by
marking cuts directly through the middle of the cake. A cake divider greatly helps when learning
how to mark even number of portions.
If a soft icing, cream, or chocolate coating is used, it may be necessary to pre-cut the sides
using a knife dipped in hot water to cut through the hard crust and to prevent the soft icing or
cream from being flattened.
Cut through the cake carefully ensuring that you submerge the blade of your knife
(preferably a long thin blade) in hot water (in a tall jug or tin), then dry the warmed blade
between each cut. It is important to cut with even motion and pressure (not to tear and squash)
and to hold the blade very straight to prevent cutting in an angle.
Use a moistened cloth or some paper towel to clean the blade from any sticky fillings or
glazes before the next cut.
Accuracy in cutting cakes is necessary in any food establishments. People who are not
trained to cut a cake tend to cut slices that are inconsistent in proportion.
Number of slices
Size of Cake (No. of inches)
Square Round
10 50 40
12 72 60
14 98 80
16 128 100
18 162 150
The best way to avoid being blamed for other people's cake cutting mistakes is to provide
customers with cake cutting instructions together with the cake. The following points are tips in
cutting cakes.
 For larger cakes, it is best to have two people to slice complex cakes. One will do the
cutting and the other will distribute the cake slices.
 For every few slices, wipe the knife with a clean damp towel. This should be done to
avoid having sticky knife, which can destroy the shape of the cake.
 For larger cakes with tiers and separators, have enough room to rest all inedible
equipment.
Tiered Cakes with Separators
1. Start the cutting of tiered cake from the top. The

smallest top tier is usually removed and
set aside as this is traditionally the bride and groom
keepsake tier.
2. Remove the second tier and place it in front of you

(never attempt to cut a cake whilst still on
top of the separators). The cutting of the cake will depend
on the shape of the cake.
3. While square and rectangular cakes are fairly straight

forwards to cut the round ones are slightly more complex.
Whatever their shape servings usually measure1" by 2"
by the depth of the tier or an equivalent.
Round Cake
Before sinking the knife in the cake, slightly mark where you intend to cut it. This is to ensure
that you are slicing the right serving sizes. In cutting a 12" round cake (to be cut in 3 concentric
circles), use the tip of your knife to mark the center of the cake, the border of the inner circle,
and the border of the middle circle. The outer circle will provide 32 servings. You should mark a
quarter of this at a time (as each quarter will provide 8 servings it will therefore be easier to
judge this smaller size by eye). Start cutting from the outer circle making sure that the slices are
no longer than 2".
60 servings
outer circle= 32 servings,

2nd circle=18 servings, central circle 10 servings
80 servings
Outer circle= 40 servings,

2nd circle= 28 servings,
central circle=12 servings
Square Cake
Square and rectangular cakes are

much easier to cut.
1. Make the markings on the cake before cutting.
2. If the cake is small, the tip of the knife is enough to leave the markings. If the cake is
large, make small markings at 2” intervals on 2 opposite sides of the cake.
3. Mark a line by stretching a thread the entire length of the cake and lowering it on the
surface of the cake until it leaves a faint line between the two predefined points.
4. Proceed to slice across 2” of the edge of the cake and then cut the 2” stripe at 1” intervals
so that a serving will measure 1” by 1” by the depth of the cake.
Each cut must be the same size for the purposes of presentation and portion control. Cakes
can sometime be semi-frozen for easier portioning. The knife must be sharp in order not to
flatten the cake and to keep the decorations from being damaged between cuts.
1. What are the components in plating?

 Main item
 Sauce
 Crunch component
 Garnishing
 Texture
 Temperature contrast
 Form and color
2. What are the characteristics of a good cake?

 It must be moist enough but not wet. Cake should not be hard and crumbling.
 It should have good texture.
 It must have consistent color.
 It must have the right odor. If it is chocolate, it should smell like chocolate.
 It is firm in the middle, but not burnt on the sides.
3. What is the proper cutting portion of cakes according to shape and size?
Number of slices
Size of Cake (No. of inches)
Square Round
10 50 40
12 72 60
14 98 80
16 128 100
18 162 150
cake presentation – the artistic way of presenting and displaying cake products
fresh – quality appearance of newly baked and decorated cake product
maintain product freshness – sustain the good appearance of cake product from the
time it was made
moistened – a well-prepared, presented, and maintained decorated cake that is not dry
and wet
____________________________________________
Name of School
---o0o---
Subject: _______________________________________
Teacher: _______________________________________
Name of Learner :
___________________________________________________________________
_______________
Week No.: 5 Score : ______________
Written Work/s:
Activity 1:
A. Given the following pointers, how do these factors affect in cake product presentation? Give
concrete examples or scenario to support your answer.
a. Presentation
b. Seasonal products
c. Organized
d. Proportions
e. Accessory
Activity 2: Mini Task
REFLECTION: Suppose that you are a bakeshop owner, how would you promote the
salability of your cake products?
Criteria 5 4 3 2 1
The idea presented Ideas are organized, The explanation is The ideas presented The output is
are well organized, meaningful and somehow are valid but not poor.
very meaningful and relevant to the topic. meaningful and meaningful and
Content/
relevant to the topic. relevant to the topic organized.
Organization
but not presented in
an organized
manner.
A. Using an old cardboard (karton), cut a 12-inch circle and mark the cutting portion for a 12-
inch round cake. You can use pencil on the initial markings, then use marker (pentel pen) for
the final marks. Number the slices (portions) made.
B. Following the same instructions in Letter A, show the cutting portion for a
12-inch rectangular cake.
1 1
Example: 9 0 2
8 3
Round cake cutting portion based on a 1 x 2 inch serving.
7 4
CRITERIA STANDARDS 6 5
4 3 2 1
Content
Organization
Relevance
Originality
WEEK 6: STORING CAKES

cakes.
LESSON 6
procedures.
activities.
resources.)
S. Printed:
T. Online:
U. Offline: (Downloaded materials: soft copy pdf form, youtube, video, etc…)
V. Online links: Journals/ Articles/ YouTube/ Video clips
6
TOPIC: STORING CAKES
_____________________________________________________________________________________
INTRODUCTION:
It is important to know how to store a cake properly. A decorated cake will require care
on how it is stored so that the frosting design will not be disturbed. Whereas, an undecorated
cake must be stored properly to maintain freshness. If the cake is frozen for storing. it is
important to thaw it properly.
Below is the learning target/specific objective
Identify required temperature in storing different types of cakes

Directions: Fill in the K-W-H-L Chart below to assess your prior knowledge
and understanding of the topic, TOOLS, UTENSILS AND EQUIPMENT
USED IN COOKING

Find Out More
`PROCESS QUESTIONS/FOCUS QUESTIONS:
Below is the key guide questions that you should remember as you perform all the activities in this
lesson. You should be able to answer them at the end of the week.
1. What are the Factors to Consider in Storing Cakes?
CONTENT DISCUSSION:
Storing Undecorated Cake
1. Be sure the cake to cool the before wrapping.
2 Tightly wrap the cake using a plastic wrap and then, wrap again using foil before
placing it inside the freezer.
In thawing an undecorated cake, simply remove it from the foil covering and allow to cool
at room temperature. The thawing might take two to three hours. Then when the cake is at room
temperature, remove the plastic wrap. The baker may start decorating and frosting the cake.
Storing Decorated Cake
1. If the decorated cake will be stored at room temperature or refrigeration, be sure to

properly store it in an air-tight container.
2. If the decorated cake is a single layer cake, there is no need to remove it from the pan.
Just cover the pan with pan cover or foil.
3. If the decorated cake has a fluffy frosting, insert a knife or spoon in between and under
the edge of the cover to allow some air flow. If this decorated cake is placed in an air-
tight container, moisture build up or melting of frosting may occur.
Freezing Decorated Cake
1. When placing the frosted cake in the freezer, there is no need to wrap it w foil of
plastic wrap. Frosted cake should be placed in a solid flat surface such as cookie sheet,
cake board, or cutting board.
2. Freeze the frosted cake until its frosting and decorations are frozen hard.
3. Once the frosted cake is frozen hard, remove it from the freezer. Wrap using a plastic
wrap. Make sure that the plastic will not stick to the frosted cake.
4. After covering the frosted cake with plastic wrap, wrap it again using the foil.
5. The frosted wrapped cake should be secured in an airtight rigid container.
6. Place the frosted wrapped cake inside the freezer as soon as possible
Thawing Decorated Cake
1. Once the cake is removed from the freezer, remove the foil and plastic wrap
immediately to avoid the wrap from sticking into the frosting.
2. Place the frosted cake inside the refrigerator to prevent condensation. If condensation
occurs, it will ruin the frosting and it can cause colors to run.
3. After thawing, remove the cake in the refrigerator and allow it to settle at room
temperature at least two hours before serving.
Storing Cake
To store a cake properly, consider the type of cake, frosting, and filling being used.
1. Cool room placement. Delicate products need to be stored in an area where the
possibility of damage is minimized.
2 Length of time in cool storage. Fresh products have different shell life. Cake maybe
considered unsalable or inconsumable food.
a. Unsalable food. Purchasers have the right to be able to purchase food that will
last a certain period of time past the time of purchase. This will vary from food
product to food product.
b. Inconsumable food. Food that is not fit for human consumption. This food should
not be sold.
3. Freezer temperature. Long term storage must be at-18°C or less. Storage of ice cream
for service can be at-10°C.
4. Length of time in freezer storage. Time in the freezer will vary. Patisserie products like
gateaux and tortes should only be in the freezer for weekly periods. Freezing will have a
drying effect on products. The longer the product is in frozen state the more likely quality
will diminish. Freezer space is also expensive, so the longer it is in the freezer, the more
it has cost to produce.
5. Staling. All bakery products will stale. Staling is the process where the optimum eating
fades, Staling can be in several forms:
a. Air passes through the product and dries the product out.
b. Moisture from the air enters the product so it loses some of the eating quality, crisp
product goes soft.
To maintain the eating quality of bakery items, consume it as soon as possible, store the
cake correctly, keep it chilled, and keep it dry.
Factors to Consider in Storing Cakes
Controlled storage is a term that covers, chilled, enclosed spaces, and room temperature
areas. Temperature is generally controlled to maintain freshness and quality appearance of the
cake products.
1. Cool room temperature
Most gateaux will need to be chilled because of the nature of the ingredients. All food
cool rooms must operate below 4°C. Some tortes do not need to be chilled and should not be
chilled because chilling will spoil the flavor of the product.
2. Appropriate containers
Placing gateaux and tortes into boxes when sold is the best way of ensuring that the
product travels to the place on consumption intact. When applying decorations, packages sizes
need to be taken into consideration.
3. Labelling
Labelling is required in the modern world. Labelling must be adhered to the outside
packages. It informs the customer and protects the manufacturer against unfounded complaints.
Cake storage requirement charts will help you determine the type of storage required for
different types of cake, frosting types, and fillings. The information below will help you learn
how to store cakes to keep them fresh and beautiful.
To keep cakes at the peak of their flavor and quality:
1. Store when completely cooled. Cakes with frostings or fillings containing dairy
products should be refrigerated.
2. Store under cake cover or large bowl. If a cake has a fluffy cooked frosting, insert a
knife handle under an edge of the cake cover so it will not be airtight. The frosting can be
totally absorbed by the cake when stored in an airtight container. If you do not have a
cake cover, cakes with creamy frostings can also be covered lightly with foil, plastic
wrap, or waxed paper. To keep the frosting from sticking to the protective covering,
insert several toothpicks
halfway into the cake around the edges and in the center to support the covering.
3. Freeze unfrosted cakes. For unfrosted butter cakes, cool completely, wrap in heavy-
duty foil, and freeze. Foam cakes may be frozen in the pan to prevent crushing. Cover
tightly and freeze. Unfrosted cakes may be stored in the freezer up to 6 months.
4. Freeze cakes with buttercream frosting. Frosted cakes can be frozen in a tightly
covered plastic container, or place the cake in the freezer until frosting is frozen. Then
wrap tightly in plastic wrap or foil and freeze up to 3 months. Cooked, boiled, or fruit
frostings and fillings do not freeze as well. Place layer cakes in a box or cake container to
prevent crushing, then wrap the box in foil or plastic wrap before freezing. Foam cakes
may be filled or frosted with whipped cream or whipped topping before freezing. Frosted
cakes may be stored in the freezer up to 3 months.
5. Thaw cakes at room temperature. Thaw unfrosted cakes covered and frosted cakes
loosely covered for 2 to 3 hours at room temperature.
Storage Temperature for Cake
According to www.recipetips.com, the following are the storage temperature for cake.
Cake Type Storage Note
Plain Butter Cakes, Single or

Be sure to cover tightly but do not refrigerate. If you do not
Multiple Layered Cakes, Cake
have a cake keeper, cover the cake with a large inverted bowl,
from a Mix
cover it with foil, or store in a large airtight container. Store at
room temperature for approximately 5 days. Freeze for longer
Storage:
storage up to 3 months.
Room Temperature
Angel Food Cake 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
Storage: Room Temperature store in a large airtight container. Store at room temperature for
approximately 5 days. Freeze for longer storage up to 2 months.
Be sure to cover tightly but do not refrigerate. If you do not

Chiffon Cake
store in a large airtight container. Store at room temperature for
Storage: Room Temperature
approximately 5 days. Freeze for longer storage up to 2 months.
Pound Cake Be sure to cover tightly but do not refrigerate. Wrap airtight in
plastic wrap or in fail unless the recipe indicates differently.
Storage: Room Temperature Store at room temperature for approximately 5 days. Freeze for
longer storage up to 3 months.
Sponge Cake Be sure to cover tightly but do not refrigerate. If you do not
Storage: Room Temperature store in a large airtight container. Store at room temperature for
approximately 1 week. Freeze for longer storage up to 2
months.
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 it contains perishable ingredients, such as fresh fruit, whipped cream, meringue type
topping, eggs, or custard.
Frosting Storage Note
Boiled Icing
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.
Buttercream Frosting
Buttercream can be stored, refrigerated, in an airtight container for
Storage: Room Temperature up to 2 weeks before using. Remove it 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 Cream cheese frosting can be stored in the refrigerator for up to 2
weeks before using. Cakes frosted with cream cheese frosting must
Storage: Refrigerated 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.
Many dusting ingredients are shelf stable items that should be stored
Dusting accordingly. When applied to the cake, storage time should be
followed as to what is appropriate for the type of cake. When using
Storage: Room Temperature 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 Unused fondant can be stored in an airtight container for up to 2

months at room temperature in a cool, dry area. Do not refrigerate or
Storage: Room Temperature freeze. Store cakes decorated with fondant for up to 3 days at room
temperature.
Fresh fruit can also be added as a topping to the cake. A cake with
fresh fruit topping should only be assembled within a few hours of
eating it. The fruit continues to ripen even when refrigerated and its
Fresh Fruit Topping
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
Storage: Refrigerated
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.
Ganache can be stored at room temperature for up to 2 days before

using. If storing, be sure to cover the entire surface of the ganache.
Cover with plastic wrap. Press it down so that it is covering the
Ganache
entire surface completely. The ganache will need to be warmed
again before using. A cake covered with ganache should be stored at
room temperature. If it is exposed to warm temperatures, it will
begin to soften. A cake topped with ganache can be frozen but it
may lose some of its sheen when thawed.
If a glaze will set at room temperature for a while before being used,
it should be kept loosely covered and if it begins to thicken set it in a
pan of warm water to help loosen. A glaze can be frozen but its
Glaze and Syrup
sheen will not be the same and it will need to be reheated. A cake
with a glaze or syrup coating should not have to be refrigerated
unless the cake has a filling that requires refrigeration. Allow the
glaze to cool and harden completely before covering the cake for
storing.
Unused paste can be stored in an airtight container, not refrigerated,

Gum Paste – Sugar Paste for up to 2 months but be sure the container is closed tight so it does
not harden. Do not freeze. Decorated cake can be stored at a room
Storage: Room Temperature temperature for up to 3 days. The gum paste will hold up fairly well
on warm days but extreme heat will start to soften the paste.
Meringue-Style Frosting Does not store well, deflates easily. Recommended to prepare close
to when it is to be used. If storing, it needs to be refrigerated.
Royal icing has a tendency to dry fairly quickly so it is important to

take precautions while using it so it does not dry out before you are
finished. It can be stored up to 3 days at room temperature. Be sure
Royal Icing to cover the bowl with a damp cloth and then plastic to prevent it
from drying out. The icing may separate slightly but a good stirring
Storage: Room Temperature will bring it back to smooth texture. The royal icing on a cake does
not require refrigeration. If the cake needs to be covered, the royal
icing will be hard so you do not have to worry about disrupting the
decorations.
Filling Storage Note
Custard Filling The custard filling can be stored in the refrigerator for up to 3
days but it is best when used the day it is made. A custard type
Storage: Refrigerated filling should not be frozen.
Fresh fruit can also be added in between the layers of the cake
but this type of cakes should only be assembled within a few
hours of eating it. The fruit continues to ripen even when
Fresh Fruit Filling refrigerated and its juices will begin to soak into the cake. If the
cake has a cooked fruit feeling that does no contain eggs, it can
Storage: Refrigerated be stored at a room temperature for up to 2 days. Refrigerate for
longer storage. It is recommended to not freeze a cake with
fresh fruit filling because the fruit may become watering when
thawed.
Frosting Cakes with frosting fillings can be stored according to the type
of frosting being used.
Storage: Room Temperature/
Refrigerated
Cakes with this type of filling can be stored at room

Jelly Fillings temperature for up to 4 days as long as the frosting can be
stored at a room temperature; after 4 days the jelly will have a
Storage: Room Temperature tendency to start to mold. The filling can be refrigerated if the
frosting on the cakes calls for it.
Whipped Cream A cake with whipped cream filling should be refrigerated and
served the same day that it is made.
Storage: Refrigerated
Glazes and Syrups The cake can be stored at room temperature when the filling is a
glaze or syrup unless the cake or frosting requires refrigeration.

1. What are the Factors to Consider in Storing Cakes?
 Cool room temperature
 Appropriate containers
 Labelling
FINAL KNOWLEDGE: Generalization/ Synthesis or Summary

Proper storage of any foods will lengthen their shelf life. You should know what
are the things to consider in storing your foods.
____________________________________________
Name of School
---o0o---
Subject: _______________________________________
Teacher: _______________________________________
Name of Learner :
___________________________________________________________________
Grade Level & Section : _________________________________ Inclusive Dates :
_______________
Week No.: __________ Score :
_______________
Written Work/s:
A. Identify what is described on the following statements, Write your answer on the line.
___________________ 1. All cake products should be stored and bear this mark of information
regarding the product.
___________________ 2. The food condition where the optimum eating fades.
___________________ 3. If the gateau has reached its frozen condition, this process
should be done properly.
___________________ 4. This material can be used for making container for gateau and torte.
___________________ 5. Considering the cooling temperature of cake product, these kinds of

cakes need to be stored in an area where the possibility of damage is
minimized.
B.Fill in the table by writing the complete storage information of the given product.
Product Storage Note Length of Storage
1. Sponge Cake
2. Boiled Icing
3. Cream
Cheese
Frosting
4. Ganache
5. Whipped
Cream
6. Angel Food
Cake
7. Fresh Fruit
Toppings
8. Pound Cake
9. Meringue-
Style
Frosting
10. Buttercream
Frosting
Scoring rubrics:
Criteria 10 5
Content The facts/information are very The facts/information are
clearly and accurately clearly presented.
presented.
Organization The ideas are well organized, The ideas are organized,
and easily understood. however there are
inconsistencies in the
information given.

DBES 3Q TLE 9 Bread and Pastry

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THIRD QUARTER MODULE

God bless and let’s get into it!

WEEK 1: PREPARING SPONGES AND CAKES

TOPIC: PREPARING SPONGES AND CAKES

Below are the Learning Targets/ Specific Objectives:

What I Want to How I Can Learn

Skills I expect to use:

PROCESS QUESTIONS/ FOCUS QUESTIONS:

Cakes can also be referred to other names.

- - a very light sponge cake, with rich fillings in between

Petit Fours (French)

- These are bite-size decorative cakes, typically of sweet variety.

Selecting Ingredients in Baking Cakes

Basic Ingredients in Baking Cakes

According to standard procedure, cake is created by combining ingredients such as flour,

Cakes are leavened in three ways:

Different temperature in cake produces different results. Having precise temperature

Pan Size Baking Time Temperature

9” round cake 30-35 minutes 350°F

14” pan 50-55 minutes 325°F

Baking Temperature and Time Duration

Setting the Oven for Cake

Setting the Oven for Sponges

REVISED KNOWLEDGE: Actual answer to the process questions/ focus questions

2. What are the components of a cake?

3. What is the essence of a cake in every celebration?

FINAL KNOWLEDGE: Generalization/ Synthesis/ Summary

DBES LEARNING ACTIVITY SHEET/GAWAING PAGKATUTO

Answer the questions briefly, but completely.

1. What makes a cake special?

2. How do cakes add memories to our celebrations or special occasions?

WEEK 2: CAKE PREPARATION

TOPIC: CAKE PREPARATION

Below are the Learning Targets/ Specific Objectives:

Exploration of Prior Knowledge

What I Want to How I Can Learn

Skills I expect to use:

PROCESS QUESTIONS/ FOCUS QUESTIONS:

1. What are the two basic classifications of cake?

pans bundt pan tube center pan

Examples of shortened cake:

Honey Butter Cake Lemon Pound Cake Chocolate Oil Cake

2. Unshortened cake (sponge or foam cakes)

Example of unshortened cake:

Angel Food Cake

Common Mixing Methods Used for Cakes

REVISED KNOWLEDGE: Actual answer to the process questions/ focus questions

2. What are the common mixing methods used for cakes?

3. Why is there a need to bake products properly?

FINAL KNOWLEDGE: Generalization/ Synthesis/ Summary

DBES LEARNING ACTIVITY SHEET/GAWAING PAGKATUTO

Appearance Texture Tenderness Flavor

Activity 2: Mini Tasks

WEEK 3: PREPARING AND USING FILLINGS FOR CAKES

TOPIC: PREPARING AND USING FILLINGS FOR CAKES

Below are the Learning Targets/ Specific Objectives:

What I Want to How I Can Learn

Skills I expect to use:

PROCESS QUESTIONS/ FOCUS QUESTIONS:

Identifying Fillings Appropriate for a Specific Cake

1. Make sure the filling will complement the cake’s flavor.

2. American buttercream is a mixture of milk, sugar, butter, and vanilla. It is known to be

Bare and unfrosted layered cake decorated cakes