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Sector : Tourism
Unit of Competency:
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
Welcome!
The unit of competency, “Prepare and Present Gateaux, Tortes and Cakes”, is
one of the competencies of BREAD AND PASTRY PRODUCTION NC II, a course
which comprises of knowledge, skills, and attitudes required for a TVET trainee
to possess.
The module, Preparing and Presenting Gateaux, Tortes and Cakes, contains
training materials and activities related to identifying the fillings appropriate in a
specific cakes, identifying the consistency and appropriate flavor of fillings,
identifying how to fill and assemble cakes according to the standard recipe
specification, and classifying coating and siding based on the required recipe
specification for you to complete.
Remember to:
Read information sheets and complete the self-checks. Suggested
references are included to supplement the materials provided in this
module.
Perform the Task Sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.
Submit outputs of the Task Sheets to your trainer for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your
portfolio during the Institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.
You need to complete this module before you can perform the module on
Prepare and Display Petit Fours
CBLMs on Bread and Date Developed: Document No. BPP 103.2
Pastry Production NC II July 2013 Issued by:
Date Revised:
Page 2 of 56
Preparing and Presenting Training Dept.
Developed by:
Gateaux, Tortes and Genie E. Balaguer
Cakes Revision # 00
Bread and Pastry Production NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
TRS741343
5. Present desserts Presenting desserts
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according recipe
requirements, enterprise practices and customer practices
3. Shortened cakes and foam type cakes are prepared according to recipe
specification and desired product characteristics
4. Differentiate the mixing methods used for shortened cakes and foam-
type cakes
8. Slice or layer cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preference
10. Cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
11. Suitable icing and decoration are used according to standard recipes
and/or enterprise standards and customer preferences
Contents:
3. Identify how to fill and assemble cakes according to the standard recipe
specification.
Assessment Criteria
2. Filling are prepared and selected in accordance with required consistency and
appropriate flavors
3. Slice or layer cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preference
4. Coatings and sidings are selected according to the product characteristics and
required recipe specifications
Conditions
Assessment Method:
1. Oral Recitation
2. Written Examination
3. Direct Observation
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the fillings appropriate in a specific cake.
2. Enumerate the different kinds of cake fillings.
INTRODUCTION
Some cakes come out of the oven, cool, and are good to go. But many benefit from
(and some require) "finishing," meaning that they need to be combined with other
components to taste and look their best. For many cakes, this means stacking
layers on top of each other, sandwiched with a filling. But cakes can also be baked
in long, thin sheets and rolled up with a filling. And even cakes without layers are
often topped with a glaze or frosting. Finally, lots of cakes are made more beautiful
with the addition of edible decorations.
Fillings are sometimes used instead of icings between cake layers. Fillings are also
used in such products as jelly rolls, Danish, and other pastries.
Cream Cheese Frosting: This is another easy medium for both filling and
covering a cake: Cream cheese and butter are beaten together with confectioners'
sugar and a flavoring such as vanilla extract. This type of frosting is quite sweet,
though the tanginess of the cream cheese cuts the sugar a bit. It's the classic
pairing for American oil cakes such as red velvet and carrot cakes.
Ganache: This is a rich mixture of chocolate and cream that can be paired
with many different types of cakes. You can change the impact of a ganache by
varying the ratio of chocolate to cream—at one-and-a-half parts chocolate to one
part cream it makes a thick, luxurious filling for cake layers. If you use equal
amounts of chocolate and cream—known as "ordinary ganache, "though it tastes
pretty extraordinary—the result will be a bit thinner. At room temperature, this
mixture will be a pourable glaze. Or, if chilled briefly, it will thicken slightly and can
be spread on the outside of a cake.
Cooked fruit fillings are chopped or puréed fruits or fruit juices thickened with
starch or eggs. They are prepared somewhat like pie fillings.
Uncooked fruit fillings include jellies and preserves and dried fruits that have
been ground and flavored. Jams and jellies are also best in combination with other
fillings such as buttercream or ganache. To use a jam or jelly as a cake filling,
simply stir it to soften, or heat it slightly if it's too thick. You may also want to
strain jams to remove the seeds for a smoother texture.
Fresh fruits, such as the strawberries in strawberry shortcake, are also used.
I. TRUE OR FALSE. Write True if the statement is true and False if the
statement is false. Write your answers on the answer
sheet provided.
_______________5. You cannot use more than one type of filling in a cake,
II. ENUMERATION:
Enumerate the at least 5 different kinds of fillings.
1.
2.
3.
4.
5.
TRUE OR FALSE:
1. True
2. True
3. False
4. True
5. False
ENUMERATION:
1. Fruit Fillings
2. Cream Fillings
3. Whipped cream
4. Sugar syrup
5. Buttercream
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
INTRODUCTION
The special cake for your Big Day can be made with dozens of different types of
fillings. Celebrity wedding cakes have been filled with Grand Marnier buttercream,
imported chocolate fudge and other premium ingredients to create an unforgettable
masterpiece. Ganache, pastry cream and even custard are some other filling
options to consider for your one-of-a-kind cake. How do you decide what will be
the best match for your cake? This information sheet will give you some tips on
choosing the best filling for your cake.
Some of the most common types of fillings available for your cake include:
Custard or pastry cream: Custard and pastry cream are among the
most popular cake fillings available, and can be made in vanilla, chocolate, cream
cheese, lemon and other fruit flavors. Custards may also be flavored with almond,
Grand Marnier and other liqueurs to add a distinctive taste to your cake. Custards
and pastry creams complement.
Pastry cream is made by bringing the milk almost to a boil, then tempering a
mixture of eggs, sugar and cornstarch with the hot milk. The mixture is returned to
the stovetop and cooked, stirring constantly, over a low heat until it has thickened,
as pictured above. Vanilla beans can be infused into the milk at the beginning of
the cooking process, or extract can be stirred in at the end. The use of cornstarch
(or flour) is what sets pastry cream apart from other custard sauces, giving it is
very thick consistency that makes it so versatile.
Instructions:
1. In large bowl, cream shortening and butter with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape
sides and bottom of bowl often. When all sugar has been mixed in, icing will appear
dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered
with a damp cloth until ready to use.
2. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in
an airtight container, this icing can be stored 2 weeks. Rewhip before using.
3. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup,
water or milk.
4. For Pure White Icing (stiff consistency), omit butter; substitute an additional
1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add
up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Ganache: Ganache is made with heavy cream and dark chocolate, and is a
great complement to light pound cakes, airy chocolate cake layers or even to top off
cupcakes with. Ganache is one of the very dense filling options available, so you
need to be careful about using this type of filling in a warm setting.
Mousse: Mousse can be a rich but light filling for a chocolate, yellow or red
velvet cake. A cream cheese mousse may be used to balance out a rich carrot cake,
while a dark chocolate mousse can complement a tuxedo cake or a milk chocolate
cake. Mousse fillings are a great alternative to a heavier buttercream and ganache.
Fruit jams and jellies: Fruit jams and jellies are most appropriate for cakes
that have a sponge or pound cake base. This type of filling and cake
combination is suitable for the classic Victorian-style wedding, and can be
decorated with simple and elegant icing.
One of the most important things to consider when selecting a cake filling is
what type of cake your are planning on serving. Is the cake recipe light and airy?
Or will you be serving a more decadent, heavier dessert-style cake? The filling will
need to complement the cake, not overpower it, so you will need to be very selective
about whether you choose a mousse, buttercream or rich pastry cream as your
filling.
1. Chocolate Mousse
2. Jam
3. Ganache
4. Pastry cream
5. Buttercream
Steps/Procedure:
1. Wear your personal protective equipment (clean apron, hairnet,
safety shoes).
2. Select, measure, and weigh ingredients according to recipe
requirement.
3. Organize your work area by preparing your ingredients and tools
needed for the task before starting your performance.
4. Combine milk and half of the sugar and bring to a simmer.
5. Meanwhile, combine the sugar, flour and eggs with a whisk until
smooth.
6. Temper the egg mixture with the milk.
7. Bring the mixture to a boil and stir continuously until consistency
is thick.
8. Transfer to a mixing bowl and place over ice bath to cool.
Assessment Method:
Direct observation, oral questioning, written exam
CRITERIA
YES NO
Did you….
1. Follow the standard procedures in personal hygiene of
a food service worker (clean apron, wearing of hairnet,
wearing of safety shoes)?
2. Select, measure, and weigh ingredients according to
recipe requirement?
3. Organize your work area by preparing your
ingredients and tools needed for the task before starting
your performance?
4. Follow the step by step procedure of the recipe?
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify how to fill and assemble cakes according to the standard recipe
specification.
2. Enumerate the four basics of building a multi-level cake.
INTRODUCTION
While there are pastry artists who take the design of the cakes to the next level,
have been schooled in the art of cake decoration, or who literally can create a
sugarpast orchid perfectly with their eyes closed, for everyone - it really all starts
with a plain cake, a filling, and a frosting or buttercream.
You may have a better way to build your cakes, but through trial and error, this
information sheet will give you tips and guidelines that help prevent mistakes on
how to fill and assemble cakes.
The guidelines below also will help with the basic goals for any finished cake:
Goals of a Finished Cake
Have a cake that is firm, and too airy or open celled. A cake that is too soft,
spongy or open celled will not be up to the task of holding the layer's filling.
The layers must be cut evenly. This is not just meaning a perfect cut with no
dips, divots or 'flaps' from the knife cuts on the cake, but having each slice
from the cake being even with each other (for example if you cut an inch
thick layer for the first cut, make each subsequent layer an inch; if it's 2
CBLMs on Bread and Date Developed: Document No. BPP 103.2
Pastry Production NC II July 2013 Issued by:
Date Revised:
Page 24 of 56
Preparing and Presenting Training Dept.
Developed by:
Gateaux, Tortes and Genie E. Balaguer
Cakes Revision # 00
inches, make sure each other sliced layer is 2 inches, too). The result of
evenly cut cake: when the slices are cut from the finished and decorated
cake, the neat and even layers of cake and filling will show.
The top and bottom of the cakes should be trimmed off. The top may be
bowed inward or outward, depending on the baking, and the bottom may
hold a shell or two from the eggs. This also makes sure each cake slice is
uniform in color for each layer; no tell-tale brown from the top or bottom.
Make sure there is an even spacing of the cake layer diameters; otherwise
when assembled, there will be a noticeable difference in diameters between
the tiers, which especially stands out when stacked.
Syrups:
o Do not over-moisten. While moistness is key, there is such a thing as
over doing it. If too much syrup is added, it will lead to leaking on the
bottom, and can make the cake layers unstable.
o It is important to note that syrups not only add moisture to a cake,
but can add dimension to the cake when flavored, which can
compliment or highlight a filling or internal garnish.
Fillings:
o Choose one that will set up if making fresh, and choose one that isn't
liquid or runny when assembling (think: freshly made mousse - make
sure it is firm enough to spread).
o Choose one that is appropriate: if the cake will be sitting out for
extended periods for decorating OR for serving, a light whipped cream
and strawberry filling will not be the best choice.
Internal Garnishes and Spreads:
o If using berries, make sure they are not so over-ripe that they seem to
'smoosh' by just looking at them. (For example, raspberries and
blueberries - ripe ones are best, but don't use ones that should just
be pureed and made into sauce.)
o If cut up fruit is needed, do not use for a cake that will sit out for
extended periods. They may weep, bleed or the juices may run.
o If chopped bananas are being used and you have tossed them in an
acidic liquid to help prevent browning (like lemon or pineapple juice),
be sure they are carefully drained before putting with the fillings.
Spreads:
o If a spread (like preserves, jams, ganache, curds, etc.) will be used
before the filling is placed or piped on the layers, make sure it is thin.
You don't need much, and they are usually soft and don't readily set
up on their own (except a traditional ganache). If using a very thick
layer of a plain curd for example, there is a possibility a tier can 'shift'
after setting up, where a layer literally slides or shifts since the filling
and the cake will not adhere to it. A spread is used mostly to add
flavor or color. An example of flavor would be dark chocolate ganache
used with a mocha buttercream and an example of color would be
raspberry jam used with a white chocolate mousse. Note that is
different from the actual filling.
Fill a decorating bag with medium consistency icing and use tip 12 or use
the coupler without adding a tip. Start with the bottom layer, leveled side
up. Create a dam or circle of icing just inside the edge of the cake. This
will prevent any filling from seeping out when the next layer is added.
Squeeze a circle about 3/4 in. high and 1/4 in. from the outside edge of
the cake.
step 1
step 2
Place the next layer on top, making sure it is level. The weight of the
layer will cause the circle of icing to expand just right. Place the top
layer, leveled side down, so the top of the cake is perfectly smooth
and level.
step 3
CBLMs on Bread and Date Developed: Document No. BPP 103.2
Pastry Production NC II July 2013 Issued by:
Date Revised:
Page 26 of 56
Preparing and Presenting Training Dept.
Developed by:
Gateaux, Tortes and Genie E. Balaguer
Cakes Revision # 00
Basic Four: First Coat and Final Coat
If you have piped the buttercream around the edges, the filling is encased
and the sides will be easily straightened as they're being built.
If your mousse has not set up and you still want it for assembly - it will be
very loose when put between the layers. When this happens, instead of
putting on a cake wheel and twirling to do the first coat, use an offset or
straight spatula (whichever you are more comfortable using) and finish the
crumb coat on the work bench: make the sides even and smooth with the
buttercream and smooth out the tops. Then carefully lift and place on flat,
even surface in the cooler until chilled and set. Better yet, do this on sheet
pans. Twirling seems to make the soft fillings run.
This may seem like a no-brainer but always put your tiers (which are either
finished or with their first coats ready for finishing) on a flat, even surface.
I've seen cakes with beautiful, even first and final coats in walk-ins—
buttercream chilled and fully set, ready for decoration—only to be removed
from a bumpy, bowed or uneven sheet pan and placed on a cake board or
silver stand (and no surprise) it cracks. This is because the soft buttercream
around the cake tiers have conformed and set up to the curvature of the
uneven surface. Once it is placed on a flat surface, the cake levels out and
cracks as it settles.
You want to make your first coat as even and smooth as possible. If your
tiers have shifted as they are being built, simply go around with your spatula
and straighten while the buttercream is still softened (if the cakes are large
or if the filling is soft, you may need to get your hands 'dirty' and manually
shift to straighten the sides). If any curd or jam bleeds now when the first
coat is being put on, remove any large, oozing pockets and cover with
buttercream. If a berry pokes through the piping of buttercream, push it
back in now before it hardens in place since it will undoubtedly show
through the final coat. The key to a first coat is to get the tiers ready for the
final coat and decoration. You want the entire cake covered in buttercream
(thin coat, just making it smooth and removing crumbs and imperfections)
so that when it chills, it firms up resulting in a durable surface for the
finishing.
Make sure your first coat is adequate, but not overly thick. There will be a
final coat going on to finish up the cake, so it's not necessary to have, say,
two inches of buttercream on the outside.
If you are using a ganache, a butter-based or shortening frosting, or gelatin-
and-whipped-cream in place of the buttercream, the same rules apply:
o Use a plain tip for the piping of icing on the outside of the layers to
hold in the filling.
o Use a recipe for both the icing and filling that will firm up or set up
upon cooling.
o Make sure your first coating is straight and even.
In any case, the object is to present a cake that tastes good and is
structurally sound. All the decorating in the world will not help a cake that is
cracked or split, is leaning to one side or another, hasn't been leveled out properly
or given a good crumb coat, or having multi-tiers that are very varied in heights -
all of which were not intentionally done for the final design. Taking the time to do
the rudimentaries properly will make time spent decorating - time actually worth
spent.
ENUMERATION:
1.
2.
3.
1.
2.
3.
ENUMERATION:
Assessment Method:
Direct observation, oral questioning, written exam
CRITERIA
YES NO
Did you….
1. Follow the standard procedures in personal hygiene of
a food service worker (clean apron, wearing of hairnet,
wearing of safety shoes)?
2. Select, measure, and weigh ingredients according to
recipe requirement?
3. Organize the work area by preparing the ingredients
and tools needed for the task before starting
performance?
4. Follow the step by step procedure of the task sheet?
5. Brush the crumbs off the cake?
6. Create a dam or circle of icing just inside the edge of
the cake?
7. Put the right amount of filling on the cake layers, such
that it does not ooze out when the top layer is added?
8. Demonstrate the proper way of cake assembly?
9. Follow the food safety standards during your task
performance?
10. Follow the “Clean as you Go” policy?
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify how to classify coating and siding based on the required recipe
specification.
2. Enumerate the different coatings and sidings.
INTRODUCTION
Coating the sides of your cake is a great way to conceal a not-so-perfect frosting
job, and it adds dimension and fun to any cake.
CRUMB COATING
Start with a crumb coat for a smooth cake finish. It is a foundation that will
provide the perfect base for your masterpiece. Simply put: crumb coating is a very
thin layer of icing that will “glue” any crumbs down. The key is thinning your
buttercream icing to a consistency that will not tear your cake as you spread it on.
When thinning your buttercream start with small amounts of water until
you reach the desired consistency. Glazes are recommended as they tend to remain
very sticky. Be sure that your cake has completely cooled. Start by spreading a thin
layer of icing onto the cake. Don’t worry if there are crumbs in the icing, this is
expected. The icing layer is so thin that you will see the cake and crumbs. Smooth
the icing as best as you can and let it dry. The crumb coat needs to be dry to the
touch before you put the final layer of icing on.
Elements used to cover the top and sides of the cake include frosting (a soft
substance spread on the cake), icing (can be a synonym for frosting, but also
includes rolled icings such as fondant and thinner icings that are similar to glazes),
and glaze (a thinner matierial brushed on top of a cake or poured over it while
warm and allowed to cool or harden). French and Viennese pastry chefs originally
invented the idea of glazing cakes as a way of preserving them—the glaze sealed off
the cakes from the air and prevented them from growing stale.
In addition to the items listed above that can be used both inside the cake and on
the outside, the following elements are typically used only for covering a cake:
Water Icing: This is made from confectioners' sugar and water or milk, often
with the addition of a flavoring such as citrus juice or vanilla extract. A thin water
icing may be brushed on a simple cooled cake like a pound or coffee cake. If made
thicker, it forms a white glaze that can be drizzled onto the cake—a standard finish
for many rich cakes baked in Bundt pans.
Marzipan: This almond paste is another thick material that can be rolled out
and used to cover cakes. It's quite sweet and is off-white, so it's not a good
candidate for tinting, but it has a much better flavor than fondant. Vienna's famous
rum-soaked Punschtorte conceals a paper-thin layer of marzipan under a sugar
icing. Marzipan can also be used to mold flowers and other decorations that are
then placed on a cake.
Here’s what you need to coat the sides of your cake: A frosted cake, an
edible coating, and a pastry brush. Follow these three easy steps:
You can use almost anything small and lightweight to coat your cake, but some of
the best things to use are:
colored sprinkles
shaved chocolate
mini marshmallows
crushed cookies
chocolate chips
chopped nuts
chopped dried fruit
toasted coconut
After frosting your cake, leave the overlapping pieces of parchment paper under the
cake and put some of the coating in the palm of your hand. Fill your hand quite full
so that you don’t end up smudging the frosting with your hand.
Working your way around the cake, pat the coating into the frosting. Don’t press
too hard—use just enough pressure to ensure the coating sticks to the frosting.
Use a pastry brush to brush off the excess coating. If the coating is clean and
frosting-free, you can use it again for your next cake. Gently pull away the
parchment paper to reveal the beautiful finished cake.
Tip: You can also use the same coatings to top a cake or to decorate cupcakes. Mix
and match the coatings to create different flavor and texture combinations.
2. You can use almost anything small and lightweight to coat your cake,
such as
a. Chopped nuts
b. Colored sprinkles
c. Shaved chocolates
d. All of the above
4. It is made from confectioners' sugar and water or milk, that can be used
to coat the top and sides of a cake.
a. Water icing
b. Fondant
c. Boiled icing
d. Buttercream
5. A thick material made of almond paste that can be rolled out and used to
cover cakes.
a. Buttercream
b. Marzipan
c. Fondant
d. Water icing
MULTIPLE CHOICE
1. B
2. D
3. C
4. A
5. B
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chocolate-choclate.html
http://www.pastrysampler.com/Articles/Building_Cakes.htm
Questioning
Portfolio
Written
The evidence must show that the trainee…
selects, measures and weighs ingredients according
to recipe requirements, enterprise practices and x x
customer practices
selects required oven temperature to bake goods in
accordance with desired characteristics, standard x x
recipe specifications and enterprise practices
• *prepares sponges and cakes according to recipe
specifications, techniques and conditions and x
desired product characteristics
uses appropriate equipment according to required
pastry and bakery products and standard operating x x x
procedures
cools sponges and cakes according to established
x x
standards and procedures
fills and assembles slice or layer sponges and cakes
according to standard recipe specifications, x x
enterprise practice and customer preferences
*prepares and selects fillings in accordance with x x
required consistency and appropriate flavors
selects coatings and sidings according to the
product characteristics and required recipe x x
specifications
*decorates sponges and cakes suited to the product
and occasion and in accordance with standard x x
recipes and enterprise practices
uses suitable icings and decorations according to
standard recipes and/or enterprise standards and x x x
customer preferences
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Baking ingredients,
tools and equipment 5% 5% 5% 15%
Kinds of Icings
10% 10% 20% 40%
General Instruction:
Given the necessary materials, tools and equipment, the candidate must be
able to prepare and present gateaux, tortes and cakes in accordance to the
established standards of requirements. (Allotted Time: 4 hours)
Specific Instruction:
1. Perform the tasks listed below:
Overall Performance:
Satisfactory Not Satisfactory
Trainee Signature: Date:
CBLM
Non Print Resources As per TR As per Remarks
Inventory
Wilton decorating video 0 0 For purchase
Decorating tips 20 20
Rolling pin 6 6
Pie pan sizes 6, 8, 10 6 6
Sheet pan 6 12
Rubber scraper 6 6
Palette knife 6 3 For additional
purchase
Gas range 4 8
Upright freezer 1 1
Chest type freezer 0 1
Refrigerator 1 2