BPP Q3 Module 8 - Bread and Pastry Production

Quarter 3
Bachelor of Technical and Vocati
FFonoarrl TGearcahdereEd9u/c1a0tion (Carlos Hilado
Memorial State College)

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 Repu6lic of the Philippines
Department of Education
Regional Office IX, Zamboanga Peninsula

9/10/11/12
Z est for P rogress

Z eal of P artnership

Bread and Pastry Production

Quarter 3 - Module 8
Prepare and Present Gateaux, Tortes and Cakes
LO5: Store Cakes

Name of
Learner: Grade &
Section: Name of
 School:
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 TLE/TVL – Bread and Pastry Production – Grade 9/lO/ll/l2
Alternative Delivery Mode
Quarter 3 – Module 8
First Edition, 2O2O

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Published by the Department of Education

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

Development Team of the Module

Developer: Nova Sheila Marjorie F. Montilla
Editor: Luzbella G. Moay
Reviewer: Nilda Y. Galaura, Evelyn C. Labad
Illustrator: Nova Sheila Marjorie F. Montilla
Layout Artist: Monique Remegele F. Montilla
Management Team: SDS: Ma. Liza R. Tabilon EdD, CESO V
ASDS: Judith V. Romaguera
OIC-ASDS; Ma. Judelyn J. Ramos
OIC-ASDS: Armando P. Gumapon
CID Chief: Dr. Lilia E. Abello
EPS-LRMS: Dr. Evelyn C. Labad
ESP-TLE – Nilda Y. Galaura
PSDS: Rey Teotimo B. Tambolero
Principal/School Head: Gerardo R. Montilla Jr. Ed. D

For inquiries or feedback, please write or call:

Department of Education
Schools Division of Zamboanga del Norte
Capitol Drive, Estaka, Dipolog City
Fax: (065) 908 0087 | Tel: (065) 212 5843, (065) 212 5131
zn.division@deped.gov.ph

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 What I Need to Know

Welcome to the course of Bread and Pastry Production!

This Module consists the Third Quarter Lesson l. Prepare and Present
Gateaux, Tortes and Cakes: Learning Outcome- 5. Store Cakes – Code:
TLE_HEBP9-l2TC-IIIj-ll
LO5. 5.1 Store cakes in accordance with establishment’s standards and
procedures
5.2 Identify storage methods in accordance with product specifications
and established standards and procedures.
This module is designed to equip TLE/TVE learners with essential Knowledge,
Skills, and Attitude in Bread and Pastry Production in accordance with the industry
standards which lead to National Certificate Level II.
Further, this is a self-paced Module for the achievement of the prescribed
learning competencies. It also prepares you to be the forefront of the fast- growing
world of industry and in your quest for higher education, middle-skills development,
employment and entrepreneurship.

The following are some reminders in using this module:

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

Lesson Learning Outcome- 5. Store Cakes

Definition of Terms

Heat - hot weather or temperature

Humidity - the amount of moisture in the air.

Refrigerate - to put or keep foods in a refrigerator in order to make it cold or keep it

fresh.

Store - to collect and put into one location for future use.

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 What’s In
Let us determine how much you have learned from the previous lessons:

Directions: Answer the questions briefly and use separate sheet for your answer. (5
points)

1. Why do we have to keep the cakes fresh and flavorful?

What’s New

Activity

Directions: Identify the given words whether they are cakes, frostings/ toppings and
fillings. Write your answer on your answer sheet.

1. Butter Cake 5. Jelly 9. Fondant

2. Boiled Icing 6. Whipped Cream 10. Butter Cream

3. Custard 7. Glazes 11. Angel Food

4. Sponge Cake 8. Ganache 12. Royal Icing

What is It

Lesson Information l

Storing Your Cake

Factors which can affect the appearance of your decorated cake:

 Sunlight and florescent lighting – will alter icing colors. Keep your cake stored in
a covered box and out of direct sunlight and florescent lighting.

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 Humidity – can soften royal icing and gum paste decorations. If you live in a climate
with high humidity, prepare your royal icing using only pure cane confectioner’s
sugar (not beet sugar or dextrose), add less liquid and add 1 more teaspoon
Meringue Powder to the recipe.

 Heat – can melt icing and cause decorations to droop. Keep your decorated cake
as cool as possible and stabilize butter cream icing by adding 2 teaspoons
Meringue Powder per recipe.

Note: Cakes with thoroughly-dried royal icing decorations should be stored according
to the type of icing they are covered with. However, if royal icing decorations are to be
put on a cake that will be frozen, it is recommended that icing decorations be placed
on the cakes after thawing, so that colored decorations won’t bleed from condensation
or become soft.

Cake Storage

Plain Butter Cakes,

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

Angel Food Cake

Storage Note:
Storage:
Be sure to cover tightly but do not refrigerate. If you do
Room Temperature
not have a cake keeper, cover the cake with a large
inverted bowl or store in a large airtight container.
Store at room temperature for approximately 5 days.
Freeze for longer storage, up to 2 months.

Chiffon Cake

Storage: Storage Note:

Room Temperature Be sure to cover tightly but do not refrigerate. If you do
not have a cake keeper, cover the cake with a large
inverted bowl or store in a large airtight container.
Store at room temperature for approximately 5 days.
Freeze for longer storage, up to 2 months.

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Pound Cake

Storage: Storage Note:

Room Temperature Be sure to cover tightly but do not refrigerate. Wrap
airtight in plastic wrap or in foil unless the recipe
indicates differently. Store at room temperature for
approximately 5 days. Freeze for longer storage, up to
3 months.

Sponge Cake
Storage Note:
Storage:
Be sure to cover tightly but do not refrigerate. If you do
Room Temperature
not have a cake keeper, cover the cake with a large
inverted bowl or store in a large airtight container.
Store at room temperature for approximately 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 they
contain perishable ingredients, such as fresh fruit, whipped cream, meringue type
topping, eggs, or custard.

Frosting / Topping Storage

Boiled Icing

Storage:
Room Temperature
Storage Note:
Be sure to cover tightly but do not refrigerate. If it is
not stored airtight, it will begin to set. Once a cake
has been frosted with boiled icing it can be stored at
room temperature. Freezing is not recommended.

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Buttercream Frosting Storage Note:
Buttercream can be stored, refrigerated, in an airtight
Storage: container for up to 2 weeks before using. Remove it
Room Temperature from the refrigerator at least an hour before using so it
will warm to room temperature. It can also be frozen for
extended storage. A decorated cake with buttercream
frosting can be stored at room temperature for up to 3
days. If you want to refrigerate a decorated cake, place
it in the refrigerator unwrapped until the frosting
hardens slightly. It can then be loosely covered with
plastic. Buttercream frosting can be frozen.

Cream Cheese
Frosting Storage Note:
Cream cheese frosting can be stored in the refrigerator
Storage: for up to 2 weeks before using. Cakes frosted with
Refrigerated cream cheese frosting must be stored in the
refrigerator. The frosting will firm up when chilled but
will soften quickly when it sits at room temperature.
Cream cheese frosting can be frozen.

Dusting
Storage Note:
Storage: Many dusting ingredients are shelf stable items that
should be stored accordingly. When applied to the
Room Temperature
cake, storage time should be followed as to what is
appropriate for the type of cake. When using
powdered sugar for dusting, it is a good idea to wait
to dust the cake just before serving because the cake
can absorb the sugar, especially if it is a moist cake.

Fondant

Storage: Storage Note:

Room Temperature 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 freeze. Store cakes decorated
with fondant for up to 3 days at room temperature.

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Fresh Fruit Topping Storing Note:
Fresh fruit can also be added as a topping to the cake.
Storage: A cake with fresh fruit topping should only be
Refrigerated assembled within a few hours of eating it. The fruit
continues to ripen even when refrigerated and its juices
will begin to soak into the cake. If the cake has a cooked
fruit topping that does not contain eggs, it can be stored
at room temperature for up to 2 days. Refrigerate for
longer storage. If the cake is going to be frozen, it is best
to wait until the cake is thawed and then add the fresh
fruit topping just before it is going to be served.

Ganache Storage Note:

Ganache can be stored at room temperature for up to
Storage: 2 days before using. If storing, be sure to cover the
Room Temperature entire surface of the ganache. Cover with plastic wrap.
Press it down so that it is covering the 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.

Glaze and Syrup Storage Note:

If a glaze will set at room temperature for a while
Storage: before being used, it should be kept loosely covered and
Room Temperature if it begins to thicken set it in a pan of warm water to
help loosen. A glaze can be frozen but its 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.

Gum Paste – Sugar Storage Note:

Paste Unused paste can be stored in an airtight container,
not refrigerated, for up to 2 months but be sure the
Storage: container is closed tight so it does not harden. Do not
Room Temperature freeze. Decorated cake can be stored at room
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.

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Meringue-Style
Frosting

Storage: Storage Note:

Refrigerated It does not store well as it deflates easily. It is
recommended to prepare close to when it is to be used.
If storing, it needs to be refrigerated.

Royal Icing

Storage: Storage Note:

Room Temperature 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 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 will bring it back to a 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

Custard Filling Storage Note:

The custard filling can be stored in the refrigerator for
Storage: up to 3 days but is best when used the day it is made.
Refrigerated A custard type filling should not be frozen.

Fresh Fruit Filling

Storage Note:
Storage: Fresh fruit can also be added in between the layers of
Refrigerated the cake but this type of cake should only be assembled
within a few hours of eating it. The fruit continues to
ripen even when refrigerated and its juices will begin to
soak into the cake. If the cake has a cooked fruit filling
that does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer
storage. It is recommended to not freeze a cake with a
fresh fruit filling because the fruit may become
watering when thawed.

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 Frosting

Storage: Storage Note:

Room Temperature / Cakes with frosting fillings should be stored according
Refrigerated to the type of frosting being used.

Jelly Fillings
Storage Note:
Storage: Cakes with this type of filling can be stored at room
Room Temperature temperature for up to 4 days as long as the frosting can
be stored at room temperature; after 4 days the jelly
will have a tendency to start to mould. The filling can
be refrigerated if the frosting on the cake calls for it.

Whipped Cream

Storage:
Storage Note:
Refrigerated
A cake with whipped cream filling should be
refrigerated and served the same day that it is made.

Glazes and Syrups

Storage Note:
The cake can be stored at room temperature when the
Storage:
filling is a glaze or syrup unless the cake or frosting
Room Temperature
requires refrigeration.

How to Wrap, Store, and Keep Cake Fresh

Unfrosted and Un-Cut Cake – Wrap these tightly in plastic, top, sides, and bottoms,
so the plastic is touching the sides of the cake (that is to say, don’t just drape the
plastic over the top). Second to this, go for a plastic bag with a <zip-lock= type seal.
Store these wrapped cakes on the counter at room temperature, and they will keep
for about a week before starting to stale. Oil-based cakes tend to keep a day or two
longer than butter-based ones.

To keep cakes for longer than a week, try freezing them.

 Frosted and Un-Cut Cake – Frosting acts as plastic wrapper where cakes are
protected from air moisture. Frosted cake can be kept at room temperature for 4-
5 days. It should be covered with a cake keeper or an overturned bowl to protect it
from dust, pet hair, and other things in the air.

 Cut Cake, Frosted or Unfrosted – When you cut a cake, moisture begins to escape
and cause the cake stale more quickly. To avoid moisture loss, cover the sliced

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 edges with more frosting or press a piece of plastic wrap directly unto the sliced
side and make sure it sticks. Cut cake keeps for a little less time, about 3-4 days.

 When to Refrigerate Cakes – Cakes frosted and unfrosted, cut and un-cut, are
perfectly fine at room temperature for several days. Refrigeration is only necessary
if your apartment gets very hot during the day (As Parks says, <High moisture +
high sugar + high temp = bacteria feeding frenzy=) or if you’re making a cake that
won’t be served for more than three days, like when baking cake ahead for a party
or special occasion.

To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird
fridge smells and to protect it from drying out, and then unwrap it to warm up on the
counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes
to harden the icing, and then wrap it in plastic wrap.

What’s More
Activity

Complete the table below. List down the items that need to be refrigerated and
those that can be kept in room temperature. Choose the answer from the choices
given below. Write your answer on your answer sheet.

Glazes and Syrups Whipped

Royal Icing Cream Jelly
Fresh Fruit Filling Fillings
Custard Filling Gum paste – Sugar Paste

Needs to be refrigerated Keep at room temperature

What I Have Learned

 Cakes that are unfrosted and without any type of filling. Avoid storing a cake in
the refrigerator whenever possible because refrigeration causes the cake to dry
out faster and can affect its flavor. When adding frosting or a filling, the cake may
require refrigeration if they contain perishable ingredients, such as fresh fruit,
whipped cream, meringue type topping, eggs, or custard.
 To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any
weird fridge smells and to protect it from drying out, and then unwrap it to warm

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 up on the counter before serving. For frosted cakes, chill the cake uncovered for
fifteen minutes to harden the icing, and then wrap it in plastic wrap.

What I Can Do
Perform the tasks given below.

1. Think of any special occasions or celebrations.

2. Bake a special cake that you had chosen out from the type of cakes that had been
prepared. Choose from these: Butter Cake, Chocolate Cake, Chiffon Cake, Sponge
Cake or Angel Food Cake.
3. Decorate and fill the cakes according to the chosen occasion.
4. Wrap and store the cakes.
5. Document the performance at home through videos or pictures for submission.

Using the Scoring Rubrics below, check the appropriate box that corresponds to your
level of performance in doing each of the given task. Use separate sheet for your
answer.

PERFORMANCE LEVEL

4 – Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3 – Can perform this skill satisfactorily without assistance or supervision.

2 – Can perform parts of this skill satisfactorily, but requires considerable

assistance and/or supervision
1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision

PERFORMANCE CHECKLIST l 2 3 4
1. Special occasions or celebrations identified.

2. Bake a special cake that you had chosen out from the type of
cakes that had been prepared. Choose from these: Butter
Cake, Chocolate Cake, Chiffon Cake, Sponge Cake or Angel
Food Cake.

3. Fill the cakes according to the chosen types of fillings.

4. Decorate the cake.

5. Wrap the prepared cake

6. Store the cake.

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 Assessment

Multiple Choice:
Directions: Choose the best answer and write the letter of your answer on your answer
sheet.

1. Which of the following is not under the factors that can affect the
appearance of your decorated cakes?
a. Sunlight and florescent lighting c. Humidity
b. Heat d. Container

2. Which factor that can affect the icing appearance that can melt
icing and cause decorations to droop?
a. humidity b. sunlight c. heat d. none of the choices

3. Which type of cake that should be covered tightly, can be stored at

room temperature for 5 days and can be frozen for 2 months?
a. angel food cake c. sponge cake
b. chiffon cake d. all are correct

4. A type of frosting that must be stored in the refrigerator, will be

firm up when chilled but soften quickly when it sits at room
temperature?
a. boiled icing c. cream cheese
b. butter cream d. fondant

5. It is a filling that can be stored in the refrigerator for up to 3 days

but is best when used the day it is made.
a. Custard filling c. Jelly filling
b. Fresh fruit d. glazes and syrup

Additional Activities

Study for the Summative Examination.

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 Answer Keys

12. frostings 6. fillings

11. cake 5. fillings
10. frostings 4.
9. frostings 3. cfiake
llings
8. frostings/toppings 2. frostings
7. frostings 1.
cake
What’s New
5. a
4. c
3. d
2. d
1. d
Royal Icing Assessment
Glazes and syrup
Gum paste
Jelly
Keep at room temperature

Custard
Whipped Cream
Fresh Fruit
Needs to be refrigerated

What’s More

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References
Bread and Pastry Production (Manual). Department of Education

Le Cordon Blue Desserts by Laurent Duchene and Bridget Jones

Technology and Home Economics – Home Technology by Eden C. Diaz and Nora
Soriano (2000)

Good Housekeeping, Delicious Dessert Cookbook by Susan Westmoreland (1999)

Basic Foods for Filipinos by Matilde P. Guzman, Virginia S. Claudio, Sonia Y. De

Leon

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