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Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: Prepare and Present Cakes

Module No.: 4 Module Title: Preparing and Presenting Cakes

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 TABLE OF CONTENTS
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Module Title: Preparing and Presenting Cakes Page

What is the module about?…………………………………………………….……………1

What will you learn? ………………………………………………………………………….1
What do you already know? ……………………………………………………………….1
Lesson 1 – Preparing and Baking Basic and Specialized Cakes …………..……….4
What is the lesson about?.................................................................................4
What will you learn? ……………………………………………………………………...….4
Let us study……………………………………………………………………………………..4
Let us remember ………………………………………………………………………….…13
How much have you learned?..........................................................................13
Let us apply what you have learned ……………………………………………….……14
References……………………………………………………………………………………..14
Lesson 2 – Preparing and Using Fillings………………………………………...………16
What is the lesson about?...............................................................................16
What will you learn? ………………………………………………………………………..16
Let us study…………………………………………………………………………………...16
Let us remember …………………………………………………………………………….20
How much have you learned?.........................................................................20
Let us apply what you have learned ……………………………………………………21
Resources………………………………………..…………………………………………….21
References …………………………………………………………………………………….21
Lesson 3 – Decorating Cakes………………………………………………………..………22
What is the lesson about?...............................................................................22
What will you learn? ……………………………………………………………………….22
Let us study…………………………………………………………………………………..22
Let us remember …………………………………………………………………………….27
Let us apply what you have learned ……………………………………………………27
Resources………………………………………..……………………..…………………….27
References ………………………………………………………….……..…………………27

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Lesson 4 – Presenting Cakes………………………………………………………..………28

What is the lesson about?...............................................................................28
What will you learn? ……………………………………………………………………….28
Let us study…………………………………………………………………………………..28
Let us remember …………………………………………………………………………….29
Let us apply what you have learned ……………………………………………………29
Resources………………………………………..……………………..…………………….29
References ………………………………………………………….……..…………………29
Lesson 5 – Storing Cakes……………………………………………………………..………30
What is the lesson about?...............................................................................30
What will you learn? ……………………………………………………………………….30
Let us study…………………………………………………………………………………..30
Let us remember …………………………………………………………………………….32
Let us apply what you have learned ……………………………………………………32
Resources………………………………………..……………………..…………………….32
References ………………………………………………………….……..…………………32
Post Test……………………………………………………………………………………....33
Key to Corrections……………………………………………………………..…………...35
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Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: Prepare and Present Cakes

Module No.: 4 Module Title: Preparing and Presenting Cakes

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WHAT IS THE MODULE ABOUT?

The module covers the knowledge, skills, and attitudes required

in preparing, baking, and presenting cakes.

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

1. prepare and bake basic and specialized cakes;
2. prepare and use fillings;
3. decorate cakes;
4. present cakes; and
5. store cakes.

WHAT DO YOU ALREADY KNOW?

Let us find out how much you already know in preparing and
baking cakes.
Read and understand the questions below. Choose the letter of
the correct answer and write it in your answer sheet.

1. This is cooking by dry heat in an oven with the temperature

ranging from 250oF – 500oF.
a. Baking c. Drying
b. Cooking d. Heating

2. Which of the following is a mixture of batter, usually containing

a leavening agent and coated into icing and frosting?
a. biscuits c. cakes
b. breads d. cookies

3. What type of flour is commonly used in baking cakes?

a. all-purpose flour c. cake flour
b. bread flour d. cassava flour

4. Which of must be done first when baking cakes?

a. apply icing c. cream butter
b. blend ingredients d. sift flour

5. What kind of ingredient is used as binding agent?

a. egg c. liquid
b. flour d yeast

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6. Which of the following ingredients is used as leavening in making
cakes?
a. baking powder c. sugar
b. egg d. yeast

7. What type of cake is made without additional fat?

a. butter cake c. sponge cake
b. cheese cakes d. yeast cake

8. The following are mixing techniques in making cakes except

a. blending c. folding
b. creaming d. chopping

9. What is the result of a sponge cake baked at improper

temperature?
a. light brown c. free from cracks
b. poor volume d. tender

10. What causes the cracking of cakes?

a. over creaming c. too hot oven
b. over folding d. too much beating

11. Which of the following is a mixture of sugar, egg white, fat,

and flavoring of various kinds used to coat or cover a cake?
a. filling c. frosting
b. flavoring d. ingredients

12. How is fudge frosting classified?

a. cooked c. thick
b. soft d. uncooked

13. What kind of sugar is used in the preparation of icing?

a. brown c. granulated
b. confectioners d. refined

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14. After baking cakes, what would be the next procedure?
a. apply frosting c. mix ingredients
b. heat oven d. sift flour

15. What tools are used to measure dry ingredients?

a. assorted cups c. measuring spoons
b. glass measuring cups d. nested measuring cups

16. Which of the following tools is used to measure liquid

ingredients?
a. assorted cups c. measuring spoons
b. glass measuring cups d. nested measuring cups

17. What tool is used to measure small quantities of dry

ingredients?
a. measuring spoon c. serving spoon
b. plastic spoon d. table spoon

18. A good cake has this quality.

a. contrast color and flavor to the frosting
b. ingredients are measured accurately
c. thick consistency
d. none of the above

19.Which of the following is appropriate for baking cakes?

a. griller c. oven
b. heater d. toaster

20. What is the secret of a delicious cake?

a. batter c. frosting
b. fillings d. ingredients

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LESSON 1

PREPARING AND BAKING BASIC AND SPECIALIZED CAKES

WHAT IS THE LESSON ABOUT?

The lesson deals with preparing and baking basic and

specialized cakes.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. follow the techniques and procedures in producing basic and
special cakes;
2. bake simple and specialized cakes; and
3. follow safe work practices in the kitchen and laboratory.

LET US STUDY!

Gateaux – a cake, often a especially sponge cake that maybe from

almond flour instead of wheat flour.
Frosting – a mixture of sugar, egg white or fat, and flavoring of
various kinds used to coat or cover a cake.

Cake – a batter mixture, usually containing a leavening agent and

coated with icing and frosting.
Batter – a mixture of dry and liquid ingredients with a pouring
consistency.
Ingredients – any substance added to give flavor to the food.
Leaven – anything that causes fermentation.
Fermentation – the conversion of sugar into alcohol by yeast
enzymes
Shortening – fats made from refined, bleached vegetable oil that
have been made solid by a process called hydrogenation.
Hydrogenation – the act or process of subjecting to the action of
hydrogen as of fats and oil.
Foamy – covered with or full of foam.
Stiff – strong/ hard
Peak – highest point
Sponge – leavened dough
Tortes – a cake made with many eggs and ground nuts or even
bread crumbs instead of or in addition to flour.

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Cakes – are special food items in every celebration. It ranges from

simple to elegant creations made from layers of cakes frosted with
icings. In baking cake, you must know the basic type of cake and from
that you can create cake by simply applying the frostings, flavoring
and presentation.
Cakes are made from some form of shortening, sweetening,
eggs, flour, milk and leavening agent.

Two classes of cakes

1. Sponge cakes – they are called foam cakes because the main
leavening agent is incorporated while beating egg whites. They are
those without fats.
2. Shortened cakes or batter cakes are cake butters containing fat.

Basic types of cake based on the ingredients used for leavening

1. Angel Food cake – Cake made from egg whites which act as
the main leavening agent, flour and sugar. It does not
contain any fat. A meringue is made from the egg whites
and sugar, then flour is folded in.

2. Butter cake – cake made of butter, sugar, eggs, flour

leavening agent (i.e. baking powder) and liquid. The butter is
creamed together with the sugar then eggs are added one at
a time. The dry and liquid ingredients are alternately added.

3. Chiffon cake – cake made of eggs, flour, liquid, sugar,

baking powder and oil. The volume and lightness of the cake
is due to the beaten eggwhites. The dry ingredients are
mixed with egg yolks, liquid and oil. The eggwhites are
beaten with sugar until stiff. The two mixtures are folded to
complete the batter.

4. Sponge cake – Cake whose ingredients are similar to a

chiffon cake except the oil. This cake does not use oil but
sometimes the recipe calls for melted butter. The eggs are
separately beaten until thick then folded together. The flour
is added last.

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A. Techniques for Cake Making

1. Pre–heat – to light over about 10 minutes in advance to

allow the oven temperature to reach a desired degree of
heat.
2. Bake – to cook by dry heat especially in oven
3. Sift – to pass through a sieve to separate coarse particles
from fine particles.
4. Beat – to manipulate a mixture rapidly in order to
incorporate air and make the mixture smooth.
5. Blend – to mix two or more ingredients together until
well-combined
6. Combine – to put ingredients together.
7. Melt – to liquefy by heat
8. Mix – to combine ingredients usually by stirring evenly
distributed.
9. Portioning – to divide into serving sizes.
10. Folding – to mix delicately textured ingredients, using a
spatula, cut down through the mixture, go across the
bottom of the bowl and up and over close to the surface
while turning the bowl frequently.
11. Cut and fold – this involves two motions : cutting
vertically through the mixture and turning it over more
than once using a spoon or spatula or rubber scraper
across the bottom of a mixture bowl at each turn.
12. Creaming - to mix fat and sugar until smooth and at the
same time incorporating air into the mixture.
13. Stirring – to mix ingredients together in a circular motion
until well blended.
14. Whipping – to beat rapidly to incorporate air.
15. Frost – to coat or cover a cake.

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B. Ingredients used for cake making

1. Dry ingredients
a. Cake flour
b. Sweetening agent
Sugar (granulated or refined, confectioner or
powdered, yellow or brown)
c. Leavening agent (baking powder, baking soda)
d. Cream of tartar
e. Salt
f. Chocolate

2. Liquid/Ingredients

a. Eggs ( binding agent ) – fresh, dried or canned

b. Fats ( butter, oil, shortening, margarine)
c. Liquid ( evaporated milk, fruit juices )
d. Water
e. Flavor ( vanilla, banana essence )

C. How To Measure Ingredients

1. Dry ingredients like flour and sugar are measured in

nested measuring cups which come in a set of ( 1 cup, ½
cup, 1/3cup and ¼ cup ). For cake flour and confectioner’s
sugar, ingredients are spooned onto the cup then leveled
off.. Sugar is measured by dipping the cups into the
ingredients, then leveling it off with spatula.

2. Liquid ingredients are poured into spouted glass

measuring cups placed on a flat surface. Measurement is
read at eye level.

3. Small quantities of dry and liquid ingredients are

measured using spoon, measuring 1 tablespoon, 1
teaspoon, ½ teaspoon, or ¼ teaspoon.
Dry ingredients are leveled off with a spatula.

4. Shortening is measured by pressing down firmly into the

measuring cup to make sure there are no air spaces.

5. Brown sugar is also packed firmly to ensure proper

measurement. When the cup is invented the measured
sugar should retain the shape of the cup.

6. Butter need not be measured in cups. One bar of butter is

already 1 cup so if you need ½ cup just divide the bar into
2 for 1/3 into 3, and so on.

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D. Tools and Equipments

1. Cooking range with oven 9. Spatula

2. Electric mixer 10. Baking pan
3. Electric beater 11. Mixing bowl
4. Working table 12. Ladle
5. Measuring cups 13. Wooden spoon
6. Measuring spoons 14. Beater
7. Kitchen scale 15. Double boiler
8. Rubber scraper 16. Cake slicer

E. Methods of Mixing Cakes

1. Muffin method – the simplest method of mixing ingredients

for

3 main steps
 Sift together dry ingredients; flour, leavening, sugar,
and salt.
 Combine the liquid ingredients and milk, beaten
eggs, and flavoring.
 Add the liquid to the dry ingredients by making a
well in the center and pouring the liquid into the
well. Then stir the ingredients vigorously until they
are well mixed.

2. Conventional method – many bakeries still claim this is the

Best method to use for batter type
cakes. But this is the most laborious
and time consuming.

Steps and sequence are as follows:

 Cream the fat until light and fluffy
 Add the sugar gradually and continue creaming
until the two blended into the fluffy mass.
 Add the yolks and beat until well blended.
 Sift the dry ingredients.
 Add the flour mixture alternately with the liquid
ingredients of milk and flavoring, beginning and
ending with the flour.
 Fold in the beaten egg whites into the mixed batter.

3. New speed method – is called as one bowl method or quick

mix, easy mix method. This is best for
“high sugar ratio” cakes. The fat
recommended is hydrogenated
vegetable shortening because it contains
emulsifying agent.

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Tips for Baking Quality Cakes

1. Use high quality ingredients.

2. Use well-tested recipes.
3. Accessibility of all ingredients.
4. Practice accurate measurement of ingredients using the standard
measures for dry and liquid ingredients.
5. Use proper mixing techniques.
6. Observe proper adjustment of the oven rack to ensure uniform
baking and pre-heating of the oven.
7. Follow the correct baking techniques by using the right size of pans
and baking temperature and the required length of time.

F. Sanitary Work Practices and Safety Rules

A. Personal Hygiene

1. Workers should be in complete cooking outfit.

2. All jewelry must be removed.

3. Hands should be washed before starting to work.

4. A comfortable pair of shoes or slippers should be worn.

B. Laboratory Preparation and Practices

1. Work in a clean place and keep working surfaces clean.

2. All the needed utensils must be assembled before

starting to work.

3. All ingredients must be labeled, easy to reach and

properly measured.

4. A copy of the recipe must be on a recipe cardholder for

easy reference.

5. The stove must be checked. Faulty stove or lack of fuel

can cause delay in cooking time or result in low quality
product.

6. Use/ handle cooking/ baking tools, utensils, and

equipment with care.

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7. Sharp utensils must have a definite safe storage.

8. Put heavy objects in the lower portion of cabinets for

easy reach and convenience. Make sure that tools and
equipment are returned to their proper places.

9. Clean up floor immediately in case of food spills to

avoid accidents.

10. Provide waste containers with tight cover and dispose

garbage regularly.

11. Always use potholders or food tong to handle hot

cooking ware or food.

12. Use separate tasting spoon.

13. Do not leave any personal belonging in your working

areas.

14. Leave the laboratory clean and safe.

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SUGGESTED RECIPES

SPONGE CAKE

Ingredients:
1 C. cake flour 6 eggs
1/2 C. sugar ½ lemon rind grated
1 T. lemon juice ½ salt
2 T. water ½ t. cream of tartar

Procedure:
1. Heat oven to 330 to 335oF or 165oC.
2. Combine lemon juice, lemon rind, water and salt to half
of the sugar, stirring until well-mixed.
3. Add unbeaten egg yolks, then beat until mixture is very
thick (light and foamy )
4. Sift one-fourth of the flour over mixture
5. Fold with a spatula, using 8-10 strokes. All of the flour
need not to be blended each time. Perfect until all of the
flour is added. Continue folding until it is completely
blended.
6. Beat the egg whites until foamy.
7. Add cream of tartar and the remaining half of the sugar
by tablespoonful, beating well between each addition.
Beat until the peaks become stiff.
8. Spread the yolk – flour mixture over egg whites. Fold
gently.
9. Bake until the cake is springy to touch. Remove from
the oven and invert in a cake rack until cool.

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SPONGE CAKE

Ingredients :
 1c butter
 1c sugar
 2 eggs
 2 c sifted cake flour
 2 tsp baking powder
 ½ tsp salt
 ¾ c milk
 1 tsp vanilla

Procedure:
1. Cream the butter until very light.
2. And continue beating until mixture is light and fluffy.
3. Add flavoring and eggs one at a time, beating each thoroughly.
4. Add sifted dry ingredients alternately with milk and again beat
until smooth.
5. Turn the batter into greased cake pan and bake in moderate
temperature (350°- 375°F) for 25 minutes.

ANGEL CAKE RECIPE

Ingredients:
 1 ½ c superfine granulated sugar
 1c cake flour
 10 whites of eggs
 2 tsp water or (1c. water and
1c. lemon juice)
 1 tsp cream of tartar
 ½ tsp vanilla
 ½ tsp almond extract
 ½ tsp salt

Procedure:
1. Separate egg whites.
2. Sift sugar
3. Sift flour before measuring. Add salt and resift three times to
incorporate air to lighten the cake.
4. Beat egg whites with water or juice until foamy.
5. Add cream of tartar and resume beating until stiff and shiny.
6. Beat in dry ingredients, adding 1 tsp at a time. Add vanilla
almond extract.
7. Fold gently until sugar and flour are well-blended with the egg
whites. (If overmixed, the cake will be heavy and if under mixed
the grain will be coarse.)
8. Pour batter into an ungreased 9-inch tube pan and bake in a low
to moderate temperature (300°- 375°F) for about an hour.

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G. Characteristics of a Good Sponge Cake

Outside Characteristics:

1. Shape: uniform free from cracks

2. Size: lightweight in proportion to size
3. Color: light brown
4. Crust: tender, free from spots or moist, shiny
appearance

Inside Characteristics:

1. Color: uniform, characteristics of the cake

2. Grain: small, uniform thin-walled cells, no large air
spaces, or compact layer; springy crumb
3. Texture: tender; velvety moist; light not compact or
soggy.
4. Flavor: pleasing delicate uniform

LET US REMEMBER!

A cake is always considered a delicacy whether there is no

occasion. Cakes range from simple to special depending where it is
intended. In order to produce a good cake, we must take into
consideration the following: Correct measurement of ingredients
should be followed, proper mixing of ingredients, following the correct
techniques involved and using appropriate tools, utensils, and
equipment in baking.

HOW MUCH HAVE YOU LEARNED?

On a separate sheet of paper, answer the following questions:

1. How does over mixing affect each of the following?

a. butter cake
b. sponge cake

2. What are the differences between sponge and butter cakes?

3. How do you test the doneness of the cake?

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LET US APPLY WHAT YOU HAVE LEARNED!

Plan for the laboratory activity, prepare:

a. Sponge cake
b. Butter cake

Tools and Equipments Ingredients for sponge Cake

Oven Cake flour
Measuring cups/ spoon Sugar
Mixing Bowl Lemon rind
Sifter Water
Wooden Ladle Eggs
Spatula Salt
Rubber scraper Cream of tartar
Baking pan
Electrical beater
Cake knife

REFERENCES :

Llagas, Avelina T. et al., Home Technology Culinary Arts I,

pp.68 – 73

Sandoval Maria Theresa G., Culinary Arts III and IV,

pp37 – 39

Principe, June B., Technology and H.E III, Baking Cakes,

Copyright 2000, pp.60-62

Principe, June B. and Co. or et al., Technology and H.E. IV –

Revised Edition, Cakes, Copyright 2000, pp.32-34

Cruz, Rosario C., Ph.D., T.H.E. in the 21st Century,

Copyright 2003, pp.36-57

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Standard Score Sheet for Cake

Excellent Very Good Fair Poor

Characteristics
5 Good 4 3 2 1

Outside characteristics:
1. Shape : Uniform; free from
cracks (sponge);
slightly rounded top
(chiffon)
2. Size : Very lightweight
in proportion to size;
large volume
3. Color : Uniform golden
brown (chiffon); light
brown (sponge)
4. Crust : Tender; free from
spots or moist, shiny
appearance (sponge);
cracked on surface
(chiffon)
Inside characteristics:
5. Color : Uniform ;
characteristic of the
kind of cake
6. Grain : Small, uniform
thin-walled cells; no
large air spaces, or
compact layer;
springly crumb
7. Texture : Tender; velvety
moist; light; not
compact or soggy
8. Flavor : Pleasing delicate;
uniform
Score: (Maximum – 40 pts.)
Comments:

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LESSON 2

PREPARING AND USING FILLINGS

WHAT IS THE LESSON ABOUT?

The lesson deals with the selection and preparation of fillings,

use of fillings, assembling cakes and selecting coatings used as
coverings.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. identify cake fillings
2. prepare and cook fillings for cakes
3. fill and assemble cakes

LET US STUDY!

Filling - a custard, jelly or fruit and nuts mixture placed between

layers of cake.
Custard – a mixture of milk, eggs, sugar, and flavoring either baked
or boiled.
Mousse – a light frozen dessert made of whipped cream, white of
eggs, sugar and flavoring extract.
Puree – a thick pulp, usually of vegetables, boiled and strained.
Flavoring – a substance as an essence extract which gives flavor to
anything.
Jelly – the coagulated gelatinous juice of fruit cooked with sugar.
Jam – chopped, pulp of fruit cooked with sugar.
Chop – to cut into small pieces with a knife.
Whip – to beat rapidly to incorporate air.
Ream – to skim as cream
Reamer – a finishing tool with a rotating cutting edge for reaming.

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Fillings and flavoring come in different ways; depending upon the
kinds of fillings that you prepare and the kind of flavoring to be added.

A. Kinds of Fillings

1. Fruit, fresh
2. Fruit purees
3. Jams
4. Nuts
5. Butter cream (mocha, orange, lemon, raspberry, chocolate,
almond extract)

B. Flavorings

1. Alcoholic Flavor
a. Liquor which can be brushed on the cake
b. Almond coffee
c. Lemon juice
d. Hazelnut
e. Orange
f. Raspberry

2. Non alcoholic flavor

a. Water melon
b. Bubblegum
c. Banana
d. Black cherry
e. Chocolate peanut butter
f. Macadamia nut
g. Peach
h. Mango
i. Kiwi

C. Techniques For Making Fillings

1. Boiling – to cook food until bubbles break up on the surface

2. Stirring – to mix ingredients in circular motion
3. Spreading – to scatter over the surface
4. Frosting – a mixture of sugar, egg white and flavoring of
various kinds used to coat or cover a cake

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D. Ingredients Used for Fillings

1. cornstarch
2. water
3. sugar
4. fruits
5. milk
6. butter
7. chocolate
8. flavoring

E. Tools and Equipment

1. measuring cup
2. measuring spoons
3. cutting board
4. sharp knife
5. wooden spoon
6. sauce spoon
7. lemon reamer
8. spatula
9. bowl
10. Burner

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SUGGESTED RECIPES

FRUIT FILLING
( 2-Layer Cake )

Assemble these utensils:

Assemble these supplies:
Measuring cup 1 tablespoons cornstarch
Measuring spoon 2 tablespoons cornstarch

Cutting board ¼ cup sugar

Sharp knife ½ cup raisins
Wooden spoon 3 tablespoons dried apricots
Sauce spoon ¼ cup dates, chopped
Lemon reamer 2/3 cups boiling water
Spatula 1 tablespoon lemon juice
Burner

Steps in Preparing Fruit Filling:

1. Dissolve the cornstarch in cold water, add sugar and fruits,

stir constantly, and add boiling water gradually.
2. Cook until thickened, stirring constantly, cool and add lemon
juice.
3. Spread between layers when thoroughly cooked.

A good filling has these qualities:

1. excellent flavor
2. thick consistency to avoid soaking the layers
3. contrast in color and flavor to the frosting.

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GOLDEN SPONGE CAKE

Assemble these utensils:

Assemble these supplies:
Measuring cups 1 cup sugar
Measuring spoons 1 cup sifted cake flour
Sifter ¼ tsp. salt
Knife 6 eggs
Grater 1 tablespoon lemon juice
Lemon reamer 2 teaspoons lemon
2 large mixing bowls rind grated
Wire whip or rotary beater
Spoon
Tube pan (10 – inch)
Toothpick
Spatula

Steps
1. Set the oven at 325oF.
2. Sift the sugar, measure, sift again. This second sifting
incorporates more air.
3. Separate the flour, measure and add the salt.
4. Separate the yolks and whites of the eggs. Beat the egg yolk for
at least 5 minutes until they are yellow. Add the lemon juice and
lemon rind and gradually beat in ½ cup sugar.
5. Wash the egg beater carefully to remove all the egg yolks. Beat
the whites until stiff. Gradually add the remaining sugar.
6. With a large spoon, whip or fold gently the beaten yolk mixture
into the egg whites.
7. Sift about 2 tablespoon flour on top of the mixture and gently
fold it in. Continue until the flour is all added.
8. Pour into an ungreased tube pan and bake for 1 hour.

LET US REMEMBER!

There are many kinds of fillings that we can prepare. In order to

obtain delicious fillings, we must use good quality ingredients, follow
the different techniques in the preparation, neatness in presentation
and most especially the nutritive value of the product.

HOW MUCH HAVE YOU LEARNED?

1. What is a filling?
2. How do the fillings vary?
3. Give the two kinds of flavorings.

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LET US APPLY WHAT YOU HAVE LEARNED!

Plan for a laboratory activity, prepare:

a. Baked sponge cake
b. Fillings

RESOURCES:

Tools and Equipment: Ingredients for Fillings

Measuring cup Cornstarch
Measuring spoon Milk
Cutting board Sugar
Sharp knife Unsweetened
Wooden spoon chocolate
Sauce pan Dried apricot
Lemon reamer Dates
Spatula Vanilla
Egg
Butter
Water

REFERENCES:

Lewis, Dona S. et al., Family Meals and Hospitality, 282 - 286

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LESSON 3

DECORATING CAKES

WHAT IS THE LESSON ABOUT?

The lesson deals with the use of appropriate cake decorations

and types of icing in accordance with the occasions and standard
recipes and enterprise practices.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1.Decorate cakes in accordance with occasions and standard
recipes
2.Use the suitable icings according to recipe or enterprise and
customers’ preferences.

LET US STUDY!

 Frost- to coat or cover the cake with icing

 Fondant icing – soft icing
 Lard – semisolid oil
 Whip – to beat rapidly to incorporate air
 Fluffy – being light, soft, or airy

Cakes, frosted or unfrosted, have been popular for thousands of

years. Highly decorated cakes have long been associated with holidays
and special events such as birthdays, weddings, and Christmas.

Cake Decorating

A finished cake is often enhanced with icing, or frosting, and

toppings such as sprinkles. The frosting on the cake is the proverbial
extra bit of goodness. Frosting is usually made from powdered sugar,
milk or cream, and often flavorings such as vanilla extract or cocoa
powder. Some decorators use a rolled fondant icing. Commercial
bakeries tend to use lard for the fat, and often whip the lard to
introduce air bubbles. This makes the icing light and spreadable.
Home bakers either use lard, butter, margarine or some combination.
Sprinkles are small and colored pieces of sugar.
In the 20th century, new cake decorating products become
available to the public. These include several specialized sprinkles and
even methods to print pictures and transfer the image onto a cake.

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Special Tools for Cake Decorating

Piping bags or syringe, and various piping tips. To use a piping

bag or syringe, a piping tip is attached to the bag or syringe using a
coupler. The bag or syringe is partially filled with icing which is
sometimes colored. Using different piping tips and various techniques
a cake decorator can make many different designs. Basic decorating
tips include open star, closed star, basket weave, round, drop flower,
leaf, petal and specialty tips. Fondant icing (also known as sugar paste)
and butter cream are used as covering icings and to create
decorations. Floral sugar craft or wired sugar flowers are an important
part of cake decoration. Cakes for special occasion, such as wedding
cakes are traditionally rich fruit cakes, that are covered royal icing or
sugar paste. They are finished with piped borders and adorned with a
piped message, wired sugar flowers, hand-formed fondant flowers,
piped flowers or crystallized fruits or flowers such as grapes or violets.

Icings and Frostings

Icings and frostings are mixtures spread all over the cake to
make it more appealing. Though icings and frostings serve the same
purpose on cakes, they are different in their respective preparations
and ingredients.

Types of Frostings

1. Uncooked icings is a mixture made by creaming butter, sugar,

small amount of liquid and flavoring. It is also known as butter
icing.

2. Cooked frosting is a combination of sugar and liquid. It is

cooked like candy and requires some temperature attention. A
good example of cooked frosting is fudge frosting.

An icing is either a fluffy or thin mixture. Fluffy icing is a cooked

sugar mixture containing egg whites or yolks, stiff enough to spread in
swirls on cakes. Thin icing contains only sugar and liquid, cooked or
simply spread with a plastic brush.

A frosting is a thick mixture which either cooked or uncooked, used

only on cakes.

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Tips on how to frost a cake

Frosting maybe applied whether a cake is warm or cold. If warm,

frosting should be thicker.

a. Trim cake if necessary to make it smooth and symmetrical.

b. Remove all loose crumbs.
c. Place cake on a smooth, flat surface.
d. Frost either top or bottom as desired.
e. Frosting must be cold when applied so that it will hold its
shape. If too soft, it will run off and tends to seep into the
cake.
f. Place enough frosting on the center to cover the cake top and
spread to the edges with one stroke of spatula.

SUGGESTED RECIPES

BUTTER FROSTING

Ingredients:
 ¼ cup butter or margarine
 2 cups confectioner’s sugar sifted
 1 tsp vanilla
 Pinch of salt
 3 tbsp cream or top milk
For chocolate flavor (optional)
 2 squares chocolate melted

Procedure:
1. Line the top of the double boiler with waxed paper, add the
chocolate, place over hot water to melt and remove from the
paper with spatula.

2. Cream the butter until fluffy, gradually add 1 cup of sugar, then
the vanilla, chocolate (if used), salt, cream and the remaining
sugar. Blend well. If needed, add little more cream to obtain a
consistency suitable for easy spreading.

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FUDGE ICING

Ingredients:
 1¾ cups cake flour
 4½ tsp baking powder
 ¼ tsp iodized salt
 2 squares of unsweetened chocolate
 4 egg yolks
 ½ cup milk
 1 tsp vanilla
 4 egg whites

Procedure:
1. Preheat oven to 350oF
2. Sift together flour, baking powder, and salt in a bowl. Set aside.
3. Melt chocolate over very low heat then stir in boiling water.
4. Cream butter. Add sugar gradually and beat until mixture is
light and fluffy.
5. Blend in chocolate. Stir in flour and mix alternately, first and
last with flour. Add vanilla and stir until mixture is smooth.
6. Beat egg whites with ½ tsp of cream of tartar. Fold gently the
batter mixture into the beaten egg whites until well blended.

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Design for Cake Tops

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LET US REMEMBER!

Frosting maybe cooked or uncooked. The uncooked frostings is

often used for sponge cakes.

LET US APPLY WHAT YOU HAVE LEARNED!

Decorate the cake which you prepared using the cooked and
uncooked frostings following the procedure you have studied. Your
work will be evaluated on the basis of the following criteria:

Correctness of procedure --- 30%

Quality Texture -------- 20%
Appearance -------- 15%
Flavor -------- 15%
Sanitation --------- 20%
TOTAL 100%

RESOURCES:

Equipment:
 Commercial mixers with complete attachments
 Range with oven
 Electric beater
 Refrigerator
Tools and utensils:
 Piping bags
 Decorating tips
 Coupler
 Strainer
 Rubber scraper
 Mixing bowls
 Spatula
 Double boiler
Supplies and Materials:
 Sugar
 Butter
 Eggs
 Creams
 Flavorings

REFERENCES:

Dora S. Lewis, et.al, Family Meals and Hospitality, Copyright 1955,

pp276 – 285

Maria Teresa G. Sandoval, Culinary Arts 1 and 2, Copyright 1993

pp38 – 39

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LESSON 4

PRESENTING CAKES

WHAT IS THE LESSON ABOUT?

The lesson deals with the presentation of cakes in accordance

with customers expectations, established standard procedure.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

 present cakes in accordance with customers expectations and
establish standard procedure, and
 cut portion of cakes.

LET’S STUDY

The palatability of a cake is often enhanced by its presentation. If

a cake is beautifully frosted and decorated then, it becomes more
appealing.

Presentation of Cakes

Layered cakes can be presented on pedestal cover with fresh

flowers strategically placed around the base. This can even be the
center piece for your table.

Cut/Portioning of Cakes

The art of cake-cutting requires great care and skill to ensure no

party is left feeling cheated and envious. Now, however, parents and
party hosts can approach the task with a little more confidence.
Mathematicians claim to have found the perfect way to cut a cake and
keep everyone happy.

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Cake Portions Servings Chart

Sponge Chocolate Sponge Chocolate

Size ( inches)
Round Square
6” 12 20
8” 20 25
10” 40 50
12” 60 70
14” 80 95
6” 110 128
18” 140 162
20” 160 200
22” - 220
24” - 240
1 metre 500 700

LET US REMEMBER!

No matter how you present your cake to a customer, do it with style.

You will receive many compliments from your guests on the beauty of
your table.

LET US APPLY WHAT YOU HAVE LEARNED!

Present the cake that you prepared. Be sure that it can catch
everyone’s attention with its beauty and elegance.

RESOURCES:
Equipment:
 table
 display cabinet
Tools:
 knives
 spatula
 cake holder
Supplies/ materials:
 prepared cakes
 paper plates
 microwaveable containers
 styropor

REFERENCE:

http:www.thecakestore.co.uk/acatalog/cakeportions.html

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LESSON 5

STORING CAKES

WHAT IS THE LESSON ABOUT?

The lesson deals with the proper storage of cakes.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. Store cake correctly according to storage conditions and

methods.

LET US STUDY!

Keeping the quality of baked products depends on the composition

of the ingredients, handling, and packaging after baking and storing
conditions.

Proper Storage of Cakes

After cooling, cakes should be stored in the refrigerator in

moisture proof wrappings. Cakes stale quickly and should be eaten
promptly. Cakes may be frozen in moisture proof wrap and kept for
several months.
Cakes with butter icing must be wrapped and refrigerated. For
longer storage, cakes may be frozen after wrapping properly in
moisture and vapor-proof materials.

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Storage Time for Cakes

Refrigerator Freezers
Product
(35-40 ºF) (0ºF)

Frosted baked cakes - 2 - 4 months

Angel cakes - 6 – 12 months
 Not necessary to refrigerate unless product cannot be used
with in 4 to 5 days or time recommended on package.

Things to remember:

Recommended
Product Overnight storage
serving temperature
Cakes with butter Keep at room Cover the cake with
cream temperature for a plastic wrap and store
minimum of 60 to 90 in the refrigerator.
minutes and
maximum of 4 hours
before serving.
Cup cakes, flat-beds, Keep at room Loosely cover with
crunchy feet with temperature for 15 to plastic cup and store
butter cream and 30 minutes before in refrigerator.
crunchy feet fruit serving.
tarts

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LET US REMEMBER!

To retain the quality and nutritive value, store baked products

properly. Storage time for cakes must be considered to assure the
palatability and quality of the product.

LET US APPLY WHAT YOU HAVE LEARNED!

Visit a cake shop and do the following:

a. names and types of cakes
b. expiration dates
c. wrappers

RESOURCES:

Equipment:
 Refrigerator
 Freezer
Synthetic Materials:
 wax paper
 Foil paper
 Plastic wrap
 Finished products/cakes

REFERENCE:

Sonia Y. De Leon, Ph.D., et.al., Basic Foods for Filipinos, Copyright

1999,
pp206-207

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POST TEST

Let us find out how much you already know in preparing and
baking cakes.
Read and understand the questions below. Choose the letter of
the correct answer and write it in your answer sheet.

1. This is cooking by dry heat in an oven with the temperature

ranging from 250oF – 500oF.
a. Baking c. Drying
b. Cooking d. Heating

2. Which of the following is a mixture of batter, usually

containing a leavening agent and coated into icing
and frosting?
a. biscuits c. cakes
b. breads d. cookies

3. What type of flour is commonly used in baking cakes?

a. all-purpose flour c. cake flour
b. bread flour d. cassava flour

4. Which of must be done first when baking cakes?

a. apply icing c. cream butter
b. blend ingredients d. sift flour

5. What kind of ingredient is used as binding agent?

a. egg c. liquid
b. flour d. yeast

6. Which of the following ingredients is used as leavening in

making cakes?
a. baking powder c. sugar
b. egg d. yeast

7. What type of cake is made without additional fat?

a. butter cake c. sponge cake
b. cheese cakes d. yeast cake

8. The following are mixing techniques in making cakes except

a. blending c. folding
b. creaming d. chopping

9. What is the result of a sponge cake baked at improper

temperature?
a. light brown c. free from cracks
b. poor volume d. tender

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10. What causes the cracking of cakes?
a. over creaming c. too hot oven
b. over folding d. too much beating

11. Which of the following is a mixture of sugar, egg white, fat,

and flavoring of various kinds used to coat or cover a cake?
a. filling c. frosting
b. flavoring d. ingredients

12. How is fudge frosting classified?

a. cooked c. thick
b. soft d. uncooked

13. What kind of sugar is used in the preparation of icing?

a. brown c. granulated
b. confectioners d. refined

14. After baking cakes, what would be the next procedure?

a. apply frosting c. mix ingredients
b. heat oven d. sift flour

15. What tools are used to measure dry ingredients?

a. assorted cups c. measuring spoons
b. glass measuring cups d. nested measuring cups

16. Which of the following tools is used to measure liquid

ingredients?
a. assorted cups c. measuring spoons
b. glass measuring cups d. nested measuring cups

17. What tool is used to measure small quantities of dry

ingredients?
a. measuring spoon c. serving spoon
b. plastic spoon d. table spoon

18. A good cake has this quality.

a. contrast color and flavor to the frosting
b. ingredients are measured accurately
c. thick consistency
d. none of the above

19. Which of the following is appropriate for baking cakes?

a. griller c. oven
b. heater d. toaster

20. What is the secret of a delicious cake?

a. batter c. frosting
b. fillings d. ingredients

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KEY TO CORRECTION
1. A
2. C
3. C
4. D
5. A
6. A
7. C
8. D
9. B
10. D
11. C
12. A
13. B
14. A
15. D
16. B
17. A
18. B
19. C
20. D

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