4 CBLM
4 CBLM
Sector : Tourism
REMEMBER to:
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.
After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.
List of Competencies
MODULE DESCRIPTION : This module covers the knowledge and skills required
by bakers and pastry cooks (patissiers) to produce,
fill, decorate and present a range of specialized
sponges and cakes, where finish, decoration and
presentation of a high order is required.
CERTIFICATE LEVEL : NC II
ASSESSMENT CRITERIA
3.1. Sponges and cakes are decorated suited to the product and occasion and in
accordance with standard recipes and enterprise practices.
3.2. Suitable icings and decorations are used according to standard recipes and/or
enterprise standards and customer preferences .
CONTENTS
ASSESSMENT CRITERIA
1. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
CONDITION
Students/trainees must be provided with the following:
Personal Protective Equipment
Commercial mixers and attachments
Gas Range
Bowls
Measuring Tools
Decorative Tools
Whisks
Beater
Spatulas
Piping bags and attachments
Turntable
Pastry Brush
Hand outs
ASSESSMENT METHOD
1. Written Exam
2. Oral Questioning
3. Demonstration
Learning Outcome 3
Decorate Cakes
Learning Activities Special Instructions
1.Read Information Sheet 3.3-1 on Specific
decorations appropriate for sponges and cakes. Read and understand the
Information Sheets 3.3-1,
2. Answer self check 3.3-1 3.3-2, 3.3-3 and Information
Sheet 3.3-4, where you must
3. Read information sheet 3.3-2 on Standard answer all the questions
recipes of icings for sponges and cakes. before proceeding to the next
4. Perform Job Sheet 3.3-2 activity.
5. Read Information Sheet 3.3-3 on Identification Compare your answers to
Answer Keys 3.3-1, 3.3-3 and
and application of steps and procedure in icing a
Answer Key 3.3-4.
cake.
The Performance Criteria
6. Answer self check 3.3-3 Checklist help you to guide
7. Perform Job Sheet 3.3-3 on how to apply and evaluate your work as
you are practicing your skills.
icing on cake.
8. Read information sheet 3.3-4 on Types of
icing/frosting and their uses.
9. Answer self check 3.3-4
Learning Objectives:
Decorations
Icings - frosting in the United States, is a sweet, often creamy glaze made of sugar
with a liquid, such as water or milk, that is often enriched with ingredients like
butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate baked
goods, such as cakes or cookies. When it is used between layers of cake, it is called
filling.
Fruit purees – a cooked food, that has been ground, pressed, blended or sieved to
the consistency of a creamy paste or liquid.
Marzipan coatings
MULTIPLE CHOICE.
Direction: Read the question below. Choose the correct letter which represents the
best answer. Write your answer on the space provided.
_______________1. A cooked food, that has been ground, pressed, blended or sieved
to the consistency of a creamy paste or liquid.
_________________3. A food preparation in the form of a paste or solid block made from
roasted and ground cacao seeds, typically sweetened.
a. Glazes b. Jellies
c. Chocolates d. Icings
a. Glazes b. Marzipan
c. Jellies d. Chocolates
1. B
2. A
3. C
4. D
5. C
6. D
Learning Objectives:
Buttercream Icing
Ingredients:
Procedures:
1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat
until smooth.
2. Add the remaining icing sugar and one tablespoon of the milk and beat the
mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the
mixture.
Ingredients:
Procedures:
1. Boil sugar, corn syrup, and water for 5 minutes or upon reaching the soft thread
stag. Allow to cool slightly.
4. Pour gradually the syrup into very thin stream into egg whites.
Royal Icing
Ingredients:
Procedures:
2. Add ½ of confectioner’s sugar, adding little by little while beating the egg white.
4. Continue adding the remaining half of the sugar until the mixture holds small
peaks.
Ingredients:
Procedures:
3. Soak gelatin in small bowl. Place this bowl over hot water until gelatin dissolves.
4. Melt shortening.
5. Make a well on the remaining sugar. Add glucose, fat, and gelatin.
6. Stir well to combine. Knead the icing and adjust its consistency by adding the
reserved sugar or an egg white until it becomes pliable and smooth.
7. Store in a plastic bag, tightly closed. Do not store in the refrigerator. This icing is
good for coating cakes and sweets.
Ingredients:
Procedures:
1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10
minutes to chill.
2. Prepare the whipped cream. Pour the heavy cream into the chilled bowl
and use an electric or stand mixer to beat the heavy cream on medium-high
speed until the cream starts to thicken.
3. Slowly add the powdered sugar and continue beating on hig h speed until
stiff peaks form.
Note:
Whipped cream must stay refrigerate. Hot or humid climates are no good
for whipped cream.
Instruction:
1. Perform proper hygiene and wear the proper PPE.
2. Read information sheet 3.2-2.
3. Perform the Boiled Icing.
Step 1. Boil sugar, corn syrup, and water for 5 minutes or upon reaching
the soft thread stag. Allow to cool slightly.
Step 2. In a separate bowl, beat egg whites until soft peaks form.
Step 4. Pour gradually the syrup into very thin stream into egg whites.
Checklist 3.3-2
CRITERIA
YES NO
Did you…
Perform proper hygiene and wear the proper PPE.
Pour gradually the syrup into very thin stream into egg
whites.
Continue beating until icing is frothy and stiff.
Learning Objectives:
1. Turntable – is similar to “Lazy Susan”. It has a leg about six or more inches in
height that provides support to a round table made of wooden or other sturdy
material that rotates clockwise or counterclockwise.
2.Acetate – is a clear plastic film available in 12x18 inches size, which can be cut
according to need. Patterns or designs are piped on the acetate then allowed to dry
and then transferred to the cake.
4. Spatula – used to spread and flatten icings all over the cake.
5. Smoothers, Edgers, and Cake combs – are used to create textures, patterns, and
designs on the icing on top and sides of the cake.
7. Candy molds, cookie molds, and ice cake trays – used for shaping chocolates.
8. Pastry Bag – is a cone-shaped bag made either of muslin cloth with plastic or plain
plastic material.
10. Stencils – are made of thin plastics and available in many patterns.
The correct icing of the cake is an essential part of successful cake decorating.
Here are some easy steps to follow .
2. If cake is risen to hump or is uneven, trim it until it is leveled. Smoothens the cake
over and around with a knife and soft brush, to remove crumbs. Fill
up holes, if there are, with pieces of cakes.
3. Pile the icing (butter or boiled) at the top center of the cake.
4. Using a spatula, make a swift single circular motion to cover the top with icing.
6. Cover the sides of the cake with icing by moving the spatula sideward moving
around.
7. In case more icing is needed, apply from the base going up, smoothening the
surface as you go along. Move the cake board around to even the icing and give the
product a professional look.
_______________In case more icing is needed, apply from the base going up,
smoothening the surface as you go along. Move the cake board around to even the
icing and give the product a professional look.
_______________ Using a spatula, make a swift single circular motion to cover the top
with icing.
_______________ Cover the sides of the cake with icing by moving the spatula sideward
moving around.
________________Pile the icing (butter or boiled) at the top center of the cake.
1. 5
2. 7
3. 1
4. 4
5. 6
6. 2
7. 3
Performance Objective: Given the recipes, steps and procedures, you should be
able to perform Job Sheet 3.3-3, which is Applying icing
(boiled) on cake.
Supplies/Materials : Read information Sheet 3.3-3, Chiffon Cake
Instructions:
Step 3. Pile the icing ( boiled icing ) at the top center of the cake.
Step 4. Using a spatula, make a swift single circular motion to cover the top with
icing.
Step 6. Cover the sides of the cake with icing by moving the spatula sideward
moving around.
Step 7. In case more icing is needed, apply from the base going up, smoothening
the surface as you go along. Move the cake board around to even the icing and give
the product a professional look.
Assessment Method:
1. Observation
2. Oral Questioning
3. Actual Demonstration
CRITERIA
YES NO
Did you….
1.Perform proper hygiene and wear the proper PPE
2.Read information sheet 3.3-2.
3.Prepare the boiled icing.
4. Place the cake upside down on the cake turntable.
5. Smoothens the cake over and around with a knife and soft
brush, to remove crumbs. Fill up holes, if there are, with pieces of
cakes.
6. Pile the icing ( boiled icing ) at the top center of the cake
7. Use spatula, make a swift single circular motion to cover the top
with icing.
9. Cover the sides of the cake with icing by moving the spatula
sideward moving around.
10. Move the cake board around to even the icing and give the
product a professional look.
Learning Objectives:
Meaning of Icing
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.
Here are the most kinds of cake that you can use to finish your cakes.
1. Buttercream Icing
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.
Children love this type of frosting and are one of the most common
types used in cake decorating and the secret is whipping up the butter at the right
temperature. Also since, the type of icing melts easily in hot weather, the finished
cake must be chilled prior to serving to prevent the butter cream frosting from
losing its stiffness.
3. Royal Icing
This type of icing dries into a hard outer shell. It is also one of the
easiest to dye with edible colorings. There are two ways to make this type of
frosting: using egg whites (like meringue icing) and powdered sugar or by using
meringue powder in place of egg whites.
This type of icing is also used to “flood” or color sugar cookies by
adding a bit more water to make it pourable. The baker then uses different cake
decorating tools to draw features on plain biscuits or cookies.
5. Meringue
The basic ingredients for this frosting are egg whites, cold water and
granulated sugar and are one of the most common types of cake icing. It is
light and fluffy because air is introduced into the egg mixture to create a stiff
consistency.
7. Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icings to
make. This rich chocolate icing is made from either white of dark chocolate and
cream. Can look shiny or matte and is also used as a filling or piped into
decorations.
Read each question carefully. Write the letter of the correct and best answer in your
answer sheet.
______________3. Type of cake icing that dries into a hard outer shell. It is also one
of the easiest to dye with edible colorings.
_______________5. Is a very light and fluffy topping that looks and tastes great on
any type of cake or cupcakes.
_______________6. This type of cake icing is achieved using cold heavy whipping
cream and sugar.
1. A
2. D
3. D
4. B
5. B
6. C