Professional Documents
Culture Documents
in TLE 7
A. Preliminary Activity:
B. Lesson Proper:
Cakes are usually served during special occasions. Acquiring skills in baking would
allow a future entrepreneur to engage in a profitable business.
To many people, a cake is not a cake unless it is covered with a sweet frosting or icing.
Icing and frosting are the same in terms of ingredients: sugar, liquid, and flavouring.
Nonetheless, icing is thin and pourable while frosting is thick and fluffy.
Frostings and icings are spread on cakes to improve the appearance, flavour, and
richness. They add moisture and prevent cakes from drying out.
Decorating of Cakes
a. Place a cooling rack over the cake. Dust liberally with icing sugar. Lift the cooling
rack carefully. Thus leaving the pattern on the cake.
b. Spread jam or jelly on the cake. Sprinkle desiccated coconut on it and decorate with
red cherries or peaches.
Kinds of Frosting and Icing
a. Uncooked icing is a smooth mixture of liquid and powdered sugar and warmed
slightly. The icing may be spread on Danish pastries or sweet rolls.
b. Creamed frosting is smooth and fluffy. It is easy to make, lends itself to decorating
and has longer shelf life. Creamed frosting may be varied by using different flavors like
chocolate, cocoa, maple, and others.
c. Decorator’s frosting uses egg whites, shortening/butter, and powdered sugar. It is too
thick to be spread on a cake, but can easily be shaped into flowers leaves, numbers, or
letters. It dries very fast.
d. Boiled frosting is also known as fluffy or marshmallow icing. Egg whites are used in
addition to sugar syrup. Flavor and color may be added.
e. Fondant icing is smooth, shiny white icing made of very fine sugar. Fondant is
sometimes thinned with simple syrup make form equal parts of sugar and water heated
and stirred until sugars has dissolved.
f. Flat icing is often used in coffee cakes and sweet rolls. It is simply prepared by
combining powdered sugar, corn syrup, flavouring, and water until smooth. Water may
be replaced with milk cream, or fruit juice and color or flavour as desired.
Frosting Cakes
a. Spread a simple icing over the sides and top of the cake.
b. Hold the spatula parallel to the sides. Frost the sides first, working from the bottom
to the top.
c. When the sides are completed, heap frosting on the top and spread it evenly.
d. Try to make the top as level as possible.
e. If smooth frosting is desired, dip the spatula in warm water and smooth.
V. ASSESSMENT/EVALUATION:
Students’ will have a short quiz about frosting, icing, and decorating cakes.