Q4/W2

SHS
G12 BREAD AND PASTRY
PRODUCTION

Quarter 4
Learning Activity Sheet 8
PREPARE AND USE FILLINGS
DECORATE CAKES
Negros Occidental High School

Government Property
NOT FOR SALE

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Bread and Pastry Production GRADE 12
Learning Activity Sheet No. 8
First Edition, 2021

Published in the Philippines

By the Department of Education
Division of Negros Occidental
Negros Occidental High School

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
the exploitation of such work for a profit. Such agency or office may, among
other things, impose as a condition the payment of royalties.

This Learning Activity Sheet is developed by Negros Occidental High

School, Division of Negros Occidental.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from Negros Occidental High School, Division of
Negros Occidental.
Development and Enhancement Team of Automotive Servicing Activity Sheet
Negros Occidental High School
Senior High School

Writer/Developer/Enhancer: Mary Grace H. Mamaril

Cover Page Designer: Deyru J. Morancil

Quality Assurance Team: Deyru J. Morancil

Jinky R. Cervanez
Joanne Marie C. Tan
Mary Grace H. Mamaril
Eunice A. Malala

School Management Team: Donna Bella O. Aposaga

Asst. Principal II for Academics – SHS

Josette S. Terrora
Principal IV

*adopted from the Learning Activity Sheets of the Division of Negros Occidental

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 WEEKLY HOME LEARNING PLAN
Quarter: 4 Week: 2 LAS: 8
Subject: G12 Bread and Pastry Production Section: Benevolence, LTE Time: Thursday
Docility, Politeness 8:00 am-12:00pm
Summative Mode of
Assessment Delivery
Date Formative
Mode of
and MELC/CG Learning Date
Delivery
Time task Learning of
Task Subm
ission

April Prepare and Use Filling Learning MDL Summative April MDL
11, • Prepare and select fillings in Activity Print Test 25, Print:
2022 accordance with required Sheet (LAS)
Printed Performance
2022 Printed
consistency and appropriate flavors. Activity
Activity 1 LAS Task
Work
• Fill and assemble slice or layer sheets
sponges and cakes according to
MDL MDL
standard recipe specifications,
Digital Digital:
enterprise practice, and customer Reflection
preferences. Messeng Messeng
er er
Decorate Cake
(Activity
• Decorate sponges and cakes suited Group Group
Notebook) Chat Chat
to the product and occasion and in
accordance with standard recipes FB group FB
and enterprise practices. Group
• Use suitable icings and decorations
according to standard recipes and
or enterprise standards and
customer's preferences.

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 LEARNING ACTIVITY SHEET (LAS) NO. 8 IN BREAD AND PASTRY
PRODUCTION
TOPIC: PREPARE AND USE FILLINGS
DECORATE CAKES
I. Learning Competency with Code

WEEK 2: Most Essential Learning Competencies:

Prepare and Use Filling
• Prepare and select fillings in accordance with required
consistency and appropriate flavors.
• Fill and assemble slice or layer sponges and cakes according
to standard recipe specifications, enterprise practice, and
customer preferences.
Decorate Cakes
• Decorate sponges and cakes suited to the product and
occasion and in accordance with standard recipes and
enterprise practices.
• Use suitable icings and decorations according to standard
recipes and or enterprise standards and customer's
preferences.

II. Background Information for Learners

Lesson
FILLINGS
1
There are many cakes. Cakes with fillings always seem to add a little extra
to the treat. While there is a whole range of cake fillings recipes to choose from
is important that the filling that you use is stable enough. Let us now learn the
different types of fillings.

Types of Fillings
Custard
Custard is a smooth, creamy type of filling similar to
pudding. The custard is a filling containing corn
starch, flour, and egg yolks. Any filling that contains
corn starch or flour must be brought to add oil slowly
to prevent scorching and then boiled for at least a
minute to thicken to its fullest. A custard type of filling
should not be frozen. http://bit.do/eFRmQ

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Fruit
http://bit.do/eFRmc
There are many fruits that can be cooked into a
filling for a cake that will provide the cake with an
extra special flavor some of the common fruits used
are Strawberries, blueberries, raspberry, peaches,
apricots, and rhubarb.
A pipe is used when the frosting is applied on top of
the layer around the outer edge of the cake to act
as a dam to hold the filling in between. Fresh fruit can be added between the
layers but this type of cake should only be assembled within a few hours of
being eaten.

Frosting
http://bit.do/eFRkR

Many times the same frosting used to frost the

cakes is used for filling between layers. This is a
great way to add flavor and moistness to the cake.
Some of the common frosting types that are also
used as fillings are: Buttercream, Boiled, Cream
cheese, Whip cream, and Ganache.

Jelly
http://bit.do/eFRkx
Jelly, jam, or preserved can be used to add an
easy fruit flavour filling to a cake. You can add
flavour to the cake without any additional
preparation. When using jelly filling on a layer
cake, used piping of frosting around the edge of
the layer to keep the jelly, jam, or preserved
confined, and then select your favourite flavour
and spread it on the layer inside the piped frosting.
Whipped Cream

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 http://bit.do/eFRkd
Filing using whipped cream provides a light fluffy
filling with a delicate flavour. Whipped creams are
sometimes stabilized by adding gelatine to make
them hold up better. A cake with whipped cream
filling must be refrigerated and served the same
day that it is made.
Glazes and Syrups
http://bit.do/eFRjY

Glazes and syrups can also be used as a filling

but they will not provide any thickness. They do
provide extra flavour and help seal in the moisture
of the cake. The cake can be stored at room
temperature when the filling is a glaze or syrup
unless the cake or frosting requires a refrigerator.

Steps in assembling simple layer cakes

1. Prepare and assemble all tools and equipment.
• Cake
• Spatula
• Filling
• Bread knife
• Toothpick
• Turntable
• Pastry brush
2. Prepare all ingredients and note the proper temperature. Cool cake layers
completely before assembling and icing. Icings and fillings should be spread
out and at the correct temperature.
3. Trim cake layers if necessary. Remove any ragged edges. Slightly rounded
tops are easily covered by icing, but excessively large bumps may have to
be cut off.
4. Brush all crumbs from cakes. Loose crumbs make icing difficult.
5. Place the bottom layer upside down (to give a flat surface for the filing) on a
cardboard cake circle of the same diameter. Place the cake at the center of
a cake turntable. If a cake circle or turntable is not available, place the cake
on a serving plate; slip sheets of wax paper or parchment under the edges
of the cake to keep the plate clean.
6. Spread filling on the bottom layer, out to the edges. If the filling is different
from the outside frosting, be careful not to spread the filling over the edges.
One way to avoid spilling the filling over the edge is to pipe a row of the icing
used for the cake sides around the edge of the cake layer to form a barrier
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 to the filling that will ooze out when the top layer is put in place.
7. Place the top layer on the bottom layer, right side up.
Ice the cake. If thin or light icing is used, pour or spread the icing onto the
center of the cake. Then spread it to the edges and down the sides with a
spatula. If heavy icing is used, it may be necessary to spread the sides first,
then place a good quality of icing at the center of the top and push it to the
edge with the spatula.

Filling Cake Layers

For a classic round or rectangular cake, you may

want to put leveled cakes together, joined with the
favorite filling. This adds height and drama to your
designs.

Step 1
https://www.wilton.com/how-to-fill-and-layer-a-cake/WLTECH-
395.html

Trim the cake if necessary. Brush all crumbs from the cake. Fill a pastry bag
with medium consistency icing and use a decorating tip no.12 or use a coupler
without using a tip. Start at the bottom layer,
leveled side up. Put icing just inside the edge of
the cake. This will prevent any filling from seeping
out when the next layer will be added.

Step 2
Place the cake with icing, fruit filling, or pudding.
https://www.wilton.com/how-to-fill-and-layer-a-cake/WLTECH-
395.html

Step 3
Place the next layer on the top, making sure it is
level. Consider the bulk of the layered cake which can be the reason for the
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icing to expand. Put the top layer in a side down position, so the top of the
cake is perfectly smooth and level.
https://veenaazmanov.com/vanilla-custard-cake-filling/

Lesson
ICING
2
Icing is a sweet coating made of sugar, butter, water,
and egg whites or milk; it is often flavored and cooked
and used to cover or decorate baked goods, such as
cakes or cookies.

Different Types of Icing

1. Butter Cream – is made of sifted powdered sugar,

milk, and superior butter. The quality of butter used will
reflect on the appearance, consistency, and taste of
your buttercream frosting.

https://www.bakedbyanintrovert.com/basic-vanilla-buttercream-
frosting/

2. Whipped Cream – is achieved using cold heavy

whipping cream and sugar. Some would advise you to
use powdered sugar but ordinary granulated sugar
would work just as well.

https://sweetchatter.com/stabilized-whipped-cream-icing-
perfect-for-spring/

3. Royal cake icing dries hard in the outer shell. It is

also one of the easiest to dye with edible coloring. There are two ways to

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 make this type of frosting: Using egg whites (like
meringue icing) and powdered sugar or using meringue
powder in place of egg whites.

https://www.walmart.com/ip/Wilton-Royal-Icing-White-
14oz/181344982

4. Cream Cheese Frosting - is made with part buttercream frosting and a good
quality cream cheese. This type of frosting is usually perfect for carrot cakes,
red velvet, and as a filling for doughnuts and cupcakes
because of its consistency.
It’s a bit heavier to spread than most types of cake icing.
Some would even
put cream cheese frosting on their bread as a stand-
alone spread.
https://www.youtube.com/watch?v=kmgw1cU7rmg

5. Meringue - the basic ingredient for this frosting

are egg whites, cold water, and granulated sugar and it
is one of the most common types of cake icing. It is light
and fluffy because of the air introduced into the egg
mixture to create a stiff consistency.
http://wholetarian.com/marshmallow-frosting

6. Fondant - This is popular heavy frosting among

celebration cakes because it is easy to sculpt and work
out. Basic fondant ingredients include gelatin, glycerine, water, icing or castor
sugar (lighter than powdered sugar), and shortening.
Fondant is made by melting marshmallows (or heating
the gelatin mixture) and adding the rest of the
ingredients until it reaches its desired consistency,
which ideally, should stretch but should not tear easily.
https://www.wilton.com/rolled-marshmallow-fondant

7. Chocolate Ganache and glazing are probably the

easiest cake icing to make. It is made of whip cream chocolate.
https://www.bakefromscratch.com/dark-chocolate-cake-caramelized-white-chocolate/

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Steps and Procedures in Icing a Cake
You will need:
• Cake cardboard
• Turntable
• Cake decorating knife or icing spatula
Note: if these tools are not available, you can use a plate, table, and ordinary knife.
Procedure in Icing a cake

1. Start by taping a dolly to your cake

board, or kitchen plate. Place on the
revolving cake stand.

2. Trim the cake layers and brush the

crumbs

3. Divide the cake into 2.

4. Put icing just inside the edge of the

cake. This will prevent any filling
from seeping out when the next layer
will be added.

5. Place the cake with icing, fruit filling,

or pudding.

6. Place the second layer, frosting side

down on the filling. Make sure that
the top of the cake is fairly even.
Gently push the cake down a bit if
one side is higher than the other.
Place a cup of frosting on the center
of the cake. Using the icing spatula,
spread the frosting out towards the
edges of the cake. Smooth the
center letting frosting accumulate at
the edges of the top of the cake if you
find you have extra. The extra
frosting at the edge of the cake can
be used to frost the sides of the cake.
https://thecakeblog.com/2014/04/how-to-
build-a-cake-like-a-pro.html

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III. ACTIVITIES

Activity 1

Direction: Describe the characteristics of the following cakes.

Cake Qualities
Sponge cake

Butter type cake

Chiffon cake

Cheesecake

Torte

Activity 2

Direction: Enumerate the steps in making chiffon cake.

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IV. REFERENCES
• Technical-Vocational and Livelihood Home Economics Bread and Pastry Production
NC II Manual
• Basbas, Leonora. Bread and Pastry Production Volume I
• G11 BPP SLM Region 10
• Universal Rubina
Recipe Book for the Bread and Pastry Production Course for Philippine Senior High
Schools

V. REFLECTION

1. How does cake differ from bread?

2. If you were to ask, which is more complicated, bread or cake? Why?

VI. KEY ANSWER

Activity 1
Answer may vary

Activity 2
Refer to page 8

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 BREAD AND PASTRY PRODUCTION LAS NO.8
Q4/W2 Required Output to be Submitted

Name: _____________________________ Grade &Sec: ______________ Date: _______

PERFORMANCE TASK 2
MDL Digital or MDL Print: For those who have tools and equipment at home:

Demonstration on icing a cake.

Directions:
1. You are allowed to work in pairs or a group of 3 members.
(do not forget to observe proper health protocol while doing the activity)
2. Demonstrate how to ice a cake by making a video or taking pictures. (make sure
that your face is shown in the video or pictures)
3. You can you either butter cake or chiffon cake.
4. Fill the cake. You can use any filling you want or any available that you can use as
filling suitable for cakes. (observe the correct proportion of filling and steps in filling
the cake)
5. Ice the cake. You are also free to use any icing available or you are comfortable
with. (observe the correct proportion of icing and steps in icing the cake)

MDL Digital or MDL Print: For those who do not have tools and equipment at home:
Directions:
1. Draw a cake with icing and label the parts (kind of cake and icing).
2. Write the recipe for the cake and icing used in the drawing.
3. Color the drawing to make it colorful.

Rubrics for Scoring the output

Points Description (cake, filling, icing)
20 The student’s work/performance is exemplary (strong) He/she goes
beyond what is expected of him/her to complete the task
15 The student’s work/performance is good (acceptable). He/she does what is expected of him/her to
complete the task.
10 The student’s work/performance is satisfactory (almost there but
acceptable). He//she may or may not complete the task with limited understanding.

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