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BPP 170-194
BPP 170-194
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
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
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
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
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.
2. Which refers to heating the oven to attain the required baking temperature
before baking?
A. baking
B. broiling
C. pre-heating
D. proofing
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
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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.
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.
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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.
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
-
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.
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.
186
Frosting/ Topping Storage
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
Lesson Information
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
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.
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.
Activity 3.4.1
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.
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
6. Let it be dramatic.
Have a little fun with your cake. Employ tricks to add some magic to the
presentation
180
Lesson Information
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
179
PERFORMANCE CHECKLIST 123 4
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
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.
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
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.
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.
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.
Self-Check 3.3.1
dentify the type of icing being described by the sentences below. Write the correect
answer on your answer sheet.
Lesson Information
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.
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.
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.
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.
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
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. Place the top layer, leveled side down, so the top of the
cake is perfectly smooth and level.
170