GENERALIZATION:

to
This module gave the learner's the opportunity
develop their skills in preparing, decorating and presenting
the standard
gateau, tortes, and cakes according to
them
operating procedures and techniques. This prepares
for the next set of skills: the preparation and displaying
petit fours and presenting desserts.

194
15.
which refers to getting the right number of servings from a recipe and serving
the right amount?
A. mark-up
B. portion control
C. weight
D. yield

16
nich refers to method of dividing cake into uniform pieces before serving
B
counting
C.
cutting
measuring
D. weighing

17. What method

of portioning is done with the use of food
A.
countingg scale
B. cutting
C measuring
D. weighing

T8 which is a sweet soluble organic compound that belongs to the carbonyarate

group of food?
A. flour
B milk
C. shortening
D. sugaar

19 Which is a very fine sugar which dissolves faster and is perfect for making
meringue?
A. caster sugar
B. confecioner's sugar
C. granulated sugar
D. white sugar

20. What granulated sugar is pulverized into powder to prevent caking?

A. caster sugar
B confectioner's sugar
C. granulated sugar
D. white sugar

193
 blended with coneuo
' san made of butter and/or shortening and
icing,
sugar or sugar syrup.
A. butter cream
B. custard
C. ganache
D. syrup

8. I IS a rich cream mixture made out of chocolate and heavy cream

A. butter cream
B. custard
C. ganache
D. syrup
9. What edible mixture is used to fill pastries, sandwiches, or cakGs
A. butter cream
B. custard
C. ganache
D. syrup
s0 that it
10. What type of icing is agitated
made out of boiled sugar syrup that is
would crystallize into a mass of extremely small white crystals?
A. butter cream
B. custard
C. filling
D. fondant

11. Custard filling can be stored in the refrigeratorfor up to how many dayS?
A. 3 days
B. 4 days
C. 5 days
D. 6 days

12. It refers to dry-heat cooking that is usually done in an oven.

A. baking
B. broiling
C. grilling
D. stewing
13. Which is fine white flour made from soft wheat which contains 7-9% protein?
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour

14. Which is a light cake made of meringue and flour?

A. angel food cake
B butter cake
C. chiffon cake
D. sponge cake

192
 How much have you learned?

Post-assessment
Read and analyze the statements carefullv. Choose the best answer and write the
letter in your answer sheet.

1.What basic ingredient in baking helps in attaining baked producis tenderness?

A. leavening
B liquid
C. shortening
D. sugar

2. Which refers to heating the oven to attain the required baking temperature
before baking?
A. baking
B. broiling
C. pre-heating
D. proofing

3. What type of cake contains a high percentage of fat or shortening?

A. butter type cake
B. chiffon
C. foam type cake
D. unshortened cake

Which is a combination of shortened cake and foam type cake?

A. butter type cake
B chiffon
C. foam type cake
D. unshortened cake

5 Which is also known as unshortened cake which contains less than 5% fats?
A. butter type cake
B. chiffon
C. foam type cake
D. shortened cake

Which is a coating that makes food shiny or glossy?

A. custard
B. ganache
C. glaze
D. syrup

191
Standard Score Sheet for Cake
Good Fair Poor
Characteristics Excellent Very
Good(4) (3) (2) (1)
5
Outer
1. Shape: Sponge cake-uniform; free
from cracks; Chiffon cake-slightly
rounded top
2. Size: Very lightweight in proportion
size
Color: Chiffon cake-uniform golden
brown; Sponge cake-light brown
4. Crust: tender, free from spots or
moist, shiny appearance (sponge);
cracked on surface (chiffon)
Inside
1. Color: Uniform; characteristics of a
kind of cake
2. Grain: Small uniform, thin walled
cells; no large air spaces, or compact
layer,springly crumb
3. Texture: tender; velvety moist; light;
not compact or soggy
4 Flavor: Pleasing, delicate; uniform
SCORE:
Comments:

190
 How much did you learn?

Self-Check 3.5.1

p l e t e the table below. List down the items that need to be refrigerated and those
en De kept in room temperature, Choose the answer from the choices 9v
below. Nrite
your answer on your answer sheet.

Glazes and Syrups Whipped Cream

Royal lcing Jelly Fillings
Fresh Fruit Filling Gum Paste - Sugar Paste
Custard Filling

Needs to be refrigerated Keep at room temperature

Activity 3.5.1

Your father Sherwin will be celebrating his 50"birthday. You will bake a
special cake for him using chosen flavor of your choice. Applying what you have
learned in your baking class. Consider this cake your very own recipe and your very
own design. You will also think a name for your cake. Your mother Annie who is an
expert in baking will be observing you all along to knowif you are using the right
tools and are doing the right procedures. The rubric below will be the guide in rating
your performance and product.

189
How to Wrap, Store, and Keep Cake Fresh

Unfrosted and Un-Cut Cake- Wrap these tightly in plastic, top, sides, and Do
so the plastic is touching the sides of the cake (that is to sav. don't just drape uie
al.
plastic over the top). Second to this. go for a plastic bag with a "zip-locK ypt
and they wil k e P
Store these wrapped cakes on the counter at room temperature,
O vo
for about a week before starting to stale. Oil-based cakes tend to keep a day o
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 a

protected from air moisture. Frosted cake can be kept at room temperature Tor 4-o
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
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
Occasion. special
To refrigerate, unfrosted cakes in plastic to protect it from
wrap
fridge smells and to
protect it from drying out, and then absorbing any weird
counter before serving. For frosted unwrap it to warm up on the
cakes, chill the cake
minutes to harden the
icing, and then wrap it in plastic uncovered for fifteen
wrap.

188
 ne icing may separate slightly but a good stirring will
Dring 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:
Storage The custard filling can be stored
in the refrigerator for up
Refrigerated to 3 days but is best when used the day it is made. 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 witha
fresh fruit filling because the fruit may become watering
when thawed.
Frosting Storage Note:
Storage
Room Temperature
Cakes with frosting fllings should be stored acording to
the type of frosting being used.
Refrigerated
Jelly Fillings Storage Note:
Storage: Cakes with this type of filing 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 Note:

A cake with whipped cream filling should be
Storage and served the same day that it is made.
refrigerated
Refrigerated
Glazes and SyrupsStorage Note:
Storage: The cake can be stored at room temperature when the
Room Temperature filing is a glaze or syrup unless the cake or frosting
requires refrigeration.

187
 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
fopping just before it is going to be served
Ganache Storage Note:
Storage: Ganache can be stored at room temperature for up to 2
Room Temperature days before using. If storing, be sure to coverthe entire
surface of the ganache. Cover with plastic wrap. Press t
down so that it is covering the entire surface completely.
he ganache will need to be warmed again before using.
A cake covered with ganache should be stored at room

temperatures, it will
temperature. If it is exposed to warm
be
begin to soften. A cake topped with ganache can
frozen but it may lose some of its sheen when thawed.

Glaze and Syrup Storage Note:

Storage If a glaze will set at room temperature for a while before
Room Temperature being used, it should be loosely covered and if it
kept
begins to thicken set it in a pan of warm water to help
oosen. 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
Storage
Room Temperature
refrigerated, for up to 2 months but be sure the container
is closed tight so it does not harden. Do not freeze.
Decorated cake can be stored at room temperature for up
to 3days. The gum paste will hold up fairly well on warm
days but extreme heat will start to soften the paste.
Meringue-Style Storage Note:
Frosting It does not store well as it deflates
easily. It is
Storage: recommended to prepare close to when it is to be used. If
Refrigerated storing, it needs to be refrigerated

Royal Icingg Storage Note:

Storage Royal icing has a tendency to dry fairly quickly so it is
Room Temperature 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.

186
 Frosting/ Topping Storage

Boiled lcing Storage Note:

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

temperature. Freezing is not recommended.

Buttercream Storage Note:

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

slightly. It can then be loosely covered with plastic.

Buttercream frosting can be frozen.

Cream Cheese Storage Note:

Frosting Cream cheese frosting can be stored in the refrigerator for
Storage: up to 2 weeks before using. Cakes frosted with cream
Refrigerated cheese frosting must be stored in the refrigerator. The
frosting willfirm 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
Room Temperature should be stored accordingly. When applied to the 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 Note:

Unused fondant can be stored in an airtight container for
Storage up to 2 months at room temperature in a cool, dry area.
Room Temperature
Do not refrigerate or freeze. Store cakes decorated
with
fondant for up to 3 days at room
temperature.
Fresh Fruit Toppingg Storage Note:
Fresh fruit can also be added as a
Storage cake with fresh fruit topping should
topping to the cake. A
Refrigerated only be assembled
within a few hours of eating it. The fruit
continues to ripen
even when refrigerated and its
into the cake. If the cake has a
juices will begin to soak
cooked fruit topping that
185
 Cake Storage
Plain Butter Cakes, Storage Note
Single or Multiple
Be sure to cover tightly but do not refrigerate. If you do not
Layered Cakes,
Cake from a Mix have a cake keeper, cover the cake with a large inverted
bowl, cover it with foil, or store in a large airtight container.
Storage: Store at room temperature for approximately 5
Room Temperature 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 not
Room Temperature 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 Note:
Storage: Be sure to cover tightly but do not refrigerate. If you do not
Room Temperature have a cake keeper, cover the cake with a large inverted
bowl or store in a large airtight container. Store at roorn
temperature for approximately 5 days. Freeze for longer
storage, up to 2 months.
Pound Cake Storage Note:
Storage
Room Temperature
Be sure to cover tightly but do not refrigerate. Wrap airtight
in plastic wrap in foil unless the
or
recipe indicates
differently. Store at room temperature for approximately 5
days. Freeze for longer storage, up to 3 months.
Sponge Cake Storage Note:

Storage
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 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.

184
 LO 5. Store Cakes

standards and
otore cakes in accordance with establishment's
procedures.
with product specifications
Tueny storage methods in accordance
and established standards and procedures

then find out

Read Lesson Information closely
Find out how much
how much you can remember.
Self-check 5.1.
you have learned by doing

Lesson Information

Storing Your Cake

Factors which can affect the appearance of your decorated cake:
colors. Keep your cake stored
Sunlight and florescent lighting will alter icing
in a covered box and out of direct sunlight and florescent lighting
decorations. If you live in a
Humidity- can royal icing and gum paste
soften
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.
decorated
melt
icing and cause decorations to droop. Keep your
Heat can
cream icing by adding 2
cake as cool as possible and stabilize butter
teaspoons Meringue Powder per recipe.
decorations should be stored
Note: Cakes with thoroughly-dried royal icing
covered with. However, if royal icing
according to the type of icing they are

decorations are to be put on a cake that will befrozen, it is recommended that icing
the cakes after thawing, so that colored decorations' won't
decorations be placed on

or become soft.
bleed from condensation

183
 Lesson Information

Keeping Cakes Fresh and Flavorful

To keep cakes at the peak of their flavor and quality
Store when completely cooled. Cakes with frostings or fillings co
dairy products should be refrigerated.
under cake cover or large bowl. If a cake has a fluffy cooked tros
e r t a knife handle under an edge of the cake cover so it isn't airtight. n
rosting can be totally absorbed by the cake when stored in an airignt
container.

reeze unfrosted cakes. For unfrosted butter cakes, cool completely, wrap
n heavy-duty foil and freeze. Foam cakes may be frozen in the pan to
prevent
the crushing. Cover tightly and freeze. Unfrosted cakes may be stored in
freezer up to 6 months.

Freeze cakes with buttercream frosting. Frosted cakes can be frozen in a

tightly covered plastic container. Or, place cake in freezer until frosting is
frozen. Then wrap tightly in plastic wrap or foil and freeze up to 3 months.
Cooked, boiled or fruit frostings and fillings don't freeze as well. Place layer
cakes in a box or cake container to
prevent crushing, then wrap the box in foil
or plastic wrap before
freezing. Foam cakes may be filled or frosted with
whipped cream or whipped topping before freezing. Frosted cakes may be
stored in the freezer up to 3 months.

Thaw cakes at room temperature. Thaw unfrosted

cakes covered and
frosted cakes loosely covered for 2 to 3 hours at room
temperature.

182
7. Don't make it too tall or
wobbly.
ot layer cake looks fantastic standing up on a plate. But if it's too tal,
ASIce where it is
s &a strong chance of it toppling over even on a short journey to
being served.
8. Garnish with
care
Keep in mind how the garnish will function on the finished plate.

9. Be consistent.
When plating cakes, be consistent in your design and in serving size. It can
be confusing to see different presentation on each plate, and nobody likes looking
over to the plate across the table and seeing a serving double the size.

Enhance your skills in presenting and

cake. Perform the activity below.
plating a

Activity 3.4.1

Collect pictures or videos showing different styles of plating and presenting

a dessert. Note down the characteristics/styles that attracts you most and apply it
on your own presentation.

Your output will be rated using the Scoring Rubric below:

SCORE CRITERIA

5 Done creatively and neatly showing much relevance to the given topic

4 Done creatively and neatly enough with relevance to the given topic.

3 Done creatively and neat enough but no relevance to thie given topic.

2 Done simply and neat enough but not so relevant to the given topic.

1 Done poorly with erasures and irrelevant to the given topic

181
4. Consider the vessel. of eating
the
It may seem like common sense, but consider the experience
U
dessert when you choose the type of plate.

AAVANE

5. Contrast temperatures.
nere s nothing like pairing a slice of perfectily prepared cake with a coo
Cream. Combining temperatures can be a beautiful thing, but your plating do
O
require some consideration. Do not put your dessert on a hot plate. A SIguy d
plate may be helpful when plating cold desserts, whereas room temperature u d

just fine for most cakes or pies.

6. Let it be dramatic.
Have a little fun with your cake. Employ tricks to add some magic to the
presentation

180
 Lesson Information

PRESENTING AND PLATING CAKES

Tips on how to plate and present cakes
antmpotant to learn how to plate cakes properly. Pastry chefs in
duranis spend a lot of their time to nlate desserts so that they look as good as
they taste
1. Be creative with color.
n i a s h of color can bring vour desserts to life. A dark chocolate cake can
abrown lump to an artful concoction when garnished with vibrant berries
a n art goes from a fairly monotone palette to lively and lovely when presented
with the contrast of a
violet flower and marbled raspberry is.
COui

2. Combine textures.
Adding different textures to the plate adds excitement to the visual appeal of
cake. Different textures excite the senses, giving an anticipatory sense of the taste
pleasures to come.

US

3. Compose your plate

There are many ways to compose a plate. Consider the plate as if it were a
blank canvas or as if you were composing the frame for photograph. What would fill
the space in an interesting way?

179
 PERFORMANCE CHECKLIST 123 4

Start by taping a doily to your cake board, or kitchen

plate. Place on the revolving cake stand.
Center cake on top of the cake board kitchen
or plate.
Dollop about 3/4 cup of frosting into the center of the cake
round
Pour about 1/2 cup to 3/4 cup of butterscotch filling into the
center of the iced layer
Set aside the butterscotch topped layer for a moment.

Return the butterscotch layer to the cake stand and carefully

place the second layer, frosting side down, on top of the
butterscotch filling.
Make sure that the top of the cake is fairly even.

Run the icing spatula under warm running water. Cleaning the
knife with warm water will help smooth the icing more easily.
Once the sides have been frosted and smoothed, clean the
icing spatula once again.

LO 4. Present cakes

Present cakes in accordance with customer's expectations and established

standards and procedures.
Select and use equipment in accordance with service requirements.
Maintain product freshness, appearances and eating qualities in accordance
with the established standards and procedures.
Marked cakes or cut portion-controlled to minimize wastage and in
accordance with enterprise specifications and customer preferences

Read Lesson Information closely then find out how much you can
remember. Find out how much you have learned by
doing
Self-check 4.1.

178
 9. Once the
sides have been frosted
and smoothed,
clean the icing
spatula once again.

NOW your cake is ready for decoration. You can cover the cake with
fondant and go nuts.

Enhance your skills in applying icing on

cake. Perform the activity below.

Activity 3.3.1

Prepare a boiled icing using the given recipe above. Using a round Styrofoam,
practice and enhance your skill on icing a cake following the given steps above. Try
as many times as you can until you perfect the task.

YouA
Find out how well you performed by accomplishing
yes you the Scoring Rubric honestly and sincerely.
CAN Remember it is our learning that is at stake.

PERFORMANCE LEVELS

4-Can perform this skill without supervision and with initiative and adaptability to
problem situations
3- Can perform the skillsatistactorily without assistance or supervision

2-Can perform the skill satistactorily but requires some assistance and/or
Supervision

ofthe skill satisfactorily, but requires considerable

1- Can perform parts
assistance and/or supervision

177
5. Set aside the
butterscotch topped
layer for a moment. Place the
second layer of cake on a piece of
waxed paper on the
revolving cake
stand, top side up. Trim the cake
with a serrated knife to even out the
cake round just as you did with the
first layer.

6 Return the butterscotch layer to the

cake stand and carefully place the
second layer, frosting side down, on
top of the butterscotch filling.

7. 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
onto the center of the cake. Using
the icing spatula spread the frosting
ut 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.

8 Run the icing spatula under warm

running water. Cleaning the knife
with warm water will help smooth the
icing more easily.

176
Procedure in icing a cake

1. Start by taping a
doily to your cakee
board, or kitchen plate. Place on the
revolving cake stand.

2. Center cake on
top of the cake
board or kitchen plate.

3. Dollop about 3/4 cup of frosting into

the center of the cake round.

4. Pour about 1/2 cup to 3/4 cup of

butterscotch filling into the center of

the iced layer. Using the back of a

spoon, not your icing spatula, spread
the filling until it reaches the icing

barrier that you have created.

175
7. Chocolate Ganache

Chocolate ganache and glazing are probably the easiest cake icings to make
Watch my video tutorial how to prepare chocolate ganache.

How much did you learn?

Self-Check 3.3.1

dentify the type of icing being described by the sentences below. Write the correect
answer on your answer sheet.

1. The easiest cake icing to make

2 Frosting is part butter and good quality cheese
3. Type of cake icing that dries into a hard outer shell. It is also one of the
easiest to dye with edible colorings.
4. Made of sifted powdered sugar, milk and superior butter
5 This type of cake icing is achieved using cold heavy whipping cream and
sugar.

Lesson Information

Steps and Procedures in Icing a Cake

You will need:

Cake cardboard
Cake boards come in all different sizes. Use a board that is 1-inch
larger
than the cake pan. If you don't have cake boards, a kitchen plate would be
just fine.
Turntable
It is used to move cake easily in making frosting and decorating.
.Cake decorating knife or Icing spatula
These are round tipped blunt knives that are essential for
moving icing
around and smoothing edges. They come in bent and flat.
almost
exclusively use a flat, but the bent come in handy for smoothing the top of
cakes

174
 2. Whipped Cream
his
type of cake icing is achieved using cold heavy whipping cream
Sugar, Some
ad
would advise you to use powdered sugar but ordinary granulated
sugar would work just as
YOu can also add
well
Tlavor. This is a
your preferred extract or flavoring to match your cake s
favorite amang those who love a light and easy-to-make trosting
on their cake.

3. Royal Icing
s type of cake 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

Trosting using egg whites (like a meringue icing) and powdered sugar or by using
meringue powder in place of egg whites.
nis type of icing is also used to "Tlood" or color sugar cookies by adding a bit
ore water to make it pourable. The baker then uses different cake decorating
tools to draw features on
biscuits or cookies.
plain
4. Cream Cheese
Frosting
Cream cheese frosting is made with part butter cream frosting and a good
quality cream. cheese. This type of frosting is usually perfect for carrot cakes, red
velvet cakes and as a filling for doughnuts and cupcakes because of its
consistency.
t is a bit heavier to spread than most types of cake icing. Some would even
put cream cheese frosting on their bread as a standalone spread!

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.

6. Fondant
This is a 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.
Fondantis made by melting marshmalows (or heating the gelatin mixture)
and adding the rest of the ingredients until you achieve the right consistency,
Mthich ideally, should stretch but should not tear easily. This cake
icing is quite
heavy and sculpting it to various shapes is possible with the use of carving and
decorating tools.

173
 LO 3. Decorate Cakes
and in
Decorate sponges and cakes suited to the product and occasion
accordance with standard recipes and enterprise practices.
and/or
Use suitable and decorations according to standard recipes
icings
enterprise standards and customers preferences.

What do you need to know?

Read Lesson Information very well then find out how much you
can remember .Find out how much you have learned by doing
Self-Check 3.3.1.

Icing and Frosting

Meaning of lcing

lcing 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 lcing

Here are the most popular kinds of cake icing that you can use to finish your cakes.

1. Butter Cream
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
butter cream 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 this type of cake 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.

172
 How much did you learn?

Self-Check 3.2.2

Arrange the steps in the proper sequence of assembling a layer cake. Write the
correct answer on
1
your answer sheet
Place the bottom layer upside down on a cardboard cake circle of the same
diameter.
2. Have allingredients prepared and at the proper temperature.
3. Assemble all tools and equipment and have them ready.
4 Trim cake layers, if necessary.
5. Brush all crumbs from cakes.
6 Spread filing on the bottom layer, out to the edges.
7. Place the top layer on the bottom layer, right side up
8. lce the cake.

Enhance your skils in applying fillingg

for layer cake. Perform the activity

Activity 3.2.1

Prepare a boiled icing using the given recipe on layered cake. Practice and enhance
your skill on applying filling in a layer cake following the steps on a round Styrofoam.
Try as many times as you can until you perfect the task.

171
Step 1

Fl 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

Step 2

Fill the center with icing, fruit filling or pudding..

Step 3

Place the next layer on top, making sure it is level. The weight of the layer will cause
the circle of icing to expand. Place the top layer, leveled side down, so the top of the
cake is perfectly smooth and level.

170