Weekly Lesson Plan
in TLE 7
I. TITLE: Baking Cakes and Cookies
II. OBJECTIVES: The student should be able to;
1. follow proper frosting and decorating procedures efficiently
III. SUBJECT MATTER:
Topic: Frosting, Icing, and Decorating Cakes
Reference: TLE 7 book from Phoenix Publishing House
Materials: PPT, television with HDMI chord, white board, white board marker,
eraser, and available baking tools in TLE Room
IV. INSTRUCTIONAL PROCEDURE:
A. Preliminary Activity:
1. Review previous lesson
2. Ask the students if they like a well decorated cake? Ask them why?
B. Lesson Proper:
1. Provide a short introduction about frosting, icing, and decorating cakes.
Cakes are usually served during special occasions. Acquiring skills in baking would
allow a future entrepreneur to engage in a profitable business.
To many people, a cake is not a cake unless it is covered with a sweet frosting or icing.
Icing and frosting are the same in terms of ingredients: sugar, liquid, and flavouring.
Nonetheless, icing is thin and pourable while frosting is thick and fluffy.
Frostings and icings are spread on cakes to improve the appearance, flavour, and
richness. They add moisture and prevent cakes from drying out.
2. Enumerate some important rules to follow in frosting and icing of cakes.
a. Use the highest quality butter or shortening
b. Use ultrafine powdered sugar
c. Use only the best flavorings
d. Color should be of pastel tints and shades to give a natural look
e. Make sure the consistency of the frosting is right
f. Use fresh fruit flavour whenever possible
3. Present a video about frosting, icing, and decorating of cakes
Decorating of Cakes
Plain cakes can be made attractive with simple cake decorations
a. Place a cooling rack over the cake. Dust liberally with icing sugar. Lift the cooling
rack carefully. Thus leaving the pattern on the cake.
b. Spread jam or jelly on the cake. Sprinkle desiccated coconut on it and decorate with
red cherries or peaches.
Kinds of Frosting and Icing
a. Uncooked icing is a smooth mixture of liquid and powdered sugar and warmed
slightly. The icing may be spread on Danish pastries or sweet rolls.
b. Creamed frosting is smooth and fluffy. It is easy to make, lends itself to decorating
and has longer shelf life. Creamed frosting may be varied by using different flavors like
chocolate, cocoa, maple, and others.
c. Decorator’s frosting uses egg whites, shortening/butter, and powdered sugar. It is too
thick to be spread on a cake, but can easily be shaped into flowers leaves, numbers, or
letters. It dries very fast.
d. Boiled frosting is also known as fluffy or marshmallow icing. Egg whites are used in
addition to sugar syrup. Flavor and color may be added.
e. Fondant icing is smooth, shiny white icing made of very fine sugar. Fondant is
sometimes thinned with simple syrup make form equal parts of sugar and water heated
and stirred until sugars has dissolved.
f. Flat icing is often used in coffee cakes and sweet rolls. It is simply prepared by
combining powdered sugar, corn syrup, flavouring, and water until smooth. Water may
be replaced with milk cream, or fruit juice and color or flavour as desired.
Frosting Cakes
Follow these steps when frosting cakes:
a. Spread a simple icing over the sides and top of the cake.
b. Hold the spatula parallel to the sides. Frost the sides first, working from the bottom
to the top.
c. When the sides are completed, heap frosting on the top and spread it evenly.
d. Try to make the top as level as possible.
e. If smooth frosting is desired, dip the spatula in warm water and smooth.
V. ASSESSMENT/EVALUATION:
Students’ will have a short quiz about frosting, icing, and decorating cakes.
