PREPARING

CAKES

Lesson 1: Introduction to Cake Making
Introduction

Cake Making is one of the competencies to be learned in the qualification Bread and Pastry Production.

Studying this lesson will enrich one’s knowledge in the competency cake making. It also gives an
overview on the things that should be learned all throughout this courseware. It also includes the
common terminologies used in the workplace which will be crucial as one progresses to the next module.

It is essential to grasp the knowledge presented in this courseware because it will serve as the foundation
in understanding the science and art of cake making. Yes! There is science and art in baking cakes, and it
will be further discussed on the next modules.


Getting Started
Cake is described as a form of bread that is made by baking the mixture of fat, sugar, eggs, flour, baking
powder, and with or without milk.

Cakes, Gateaux and Tortes
This competency is about preparing and presenting cakes, gateaux and tortes. What is the difference and
similarities of these three?

Cakes, gateaux and tortes are all sweet.

Cakes from France are called Gateaux(gateau, singular). It is a very light sponge cake filled with rich icing
and filling. The distinct characteristic of gateaux is composed of several layers of thin, very light sponge
cake, filled with icing and filling. The basic element in this type of cake is its structure, not the cake base.
It is usually made with a lot of fresh fruit and is intended to be eaten on the same day.

Tortes are cakes from Germany or Austria that contains little or no flour with eggs, ground nuts or bread
crumbs. Tortes are also composed of several layers, mostly 6 to 8 layers, with nuts combined to the
batter. Layers are filled with cream or fruit filling and are covered with chocolate and fondant. This cake
can last for days.

Baking Cake
Baking cake is like a love affair. For it to be perfect, you need to place the right effort on the correct
ingredient. In starting this courseware, you need to grasp the essential concepts before baking. You
must understand first the importance of occupational safety and hygiene, procedure on tools and
equipment material and ways to organize your work.

Along with this is the need for critical learning and analysis on the principles of baking. It includes the
formulas and measurement, mixing and gluten development, baking process, production method,
correct baking techniques, selecting correct oven condition, stalling and the enterprise requirements
and standard in baking cake.

After mastering these concepts, you can now prepare the cake base, followed by its fillings, coatings,
icing and decoration. Keep in mind that the first cake that needs to be baked is the one that catches
your interest.

Do you know that?
Making cakes started after the discovery of flour. The oldest form of cake is normally fried breads or
cheesecakes in disk shape.


Procedure on how to prepare Butter Cake, Sponge Cake, Genoese Cake, Pound Cake, Madeira Cake and
Chiffon Cake. Recipes from reliable sources along with its video demonstration are also embedded in
this courseware. This can be used as you practice baking cake.

Aside from cake bases, preparing fillings, coatings, icing and decoration such as buttercream, crème
patisserie, ganache, boiled icing, royal icing and fondant are also discussed. Presenting and storing
cakes, gateaux and tortes are also included in this courseware.

Terminologies
Common Terminologies Used in Cake Making

A professional food worker must have deep understanding on the common terminologies used in cake
making. Mastering these terminologies would enable you to identify what is being talked about inside
the kitchen. Listed are the common terminologies used in the workplace:


Aeration
is a process of incorporating air or gas in one or more of the stages of production before baking. The air
can be introduced into the mixture from production of Carbon Dioxide (CO2) because of yeast or baking
powder. The internal expansion of the air and pressure of the steam makes a total contribution to the
aeration, making the baked product more appetizing, palatable and digestible.

Agar Agar
derived from seaweed that is used as setting agent. It is much stronger, more stable and harder to use.
It is used as an alternative to gelatin.

All-in Process
is a cake production method where all ingredients are mixed together without any preliminary stages.

Bake
method of cooking food in dry heat inside a heating oven using gas, electricity, charcoal, wood or oil at a
temperature from 250ºF to 450ºF.

Batter
a semi-liquid mixture, composed of one or more portion of flour combined with liquids, such as water,
milk or eggs used to prepare various foods.

Beating
introducing air into the mixture through mechanical agitation, as in beating eggs. It can be done by hand
or by machine.

Blend
process of combining ingredients to produce a homogenous mixture.

Coat
the act of covering the cake with almond paste or icing, fondant cream or chocolate.

Combine
process of mixing the ingredients together

Creaming
process of rubbing or beating butter and sugar or fat and flour until light and fluffy.

Cutting in
using two knives or a pastry blender to combine cold fats, like butter, margarine or shortening, with
flour or sugar without creaming or mixing air in the ingredients. Doing this will result in a mixture that is
crumbly or grainy looking.

Emulsion
is the mixture of two fluids that would normally not mix, such as oil and water. This can be done by
means of an emulsifier. Fat, sugar and eggs that are combined and are correctly beaten can form an
emulsion. The lecithin in egg yolks are good emulsifying agent.

Fermentation
process of converting sugar into alcohol to produce carbon dioxide.

Fillings
inserted in between cake to enhance the taste and layering of the cake

Foaming
to continuously beat egg white, to incorporate air until it becomes light and fluffy.

• Ganache (pronounced as guh-nahsh)
a chocolate whipped frosting, filling or paste made from chocolate and cream. It is prepared by heating
the cream and stirring it into the chocolate.

Gelatin
used as setting agent to stabilize creams.

Gluten
protein found in wheat and grains, including barley and rye. Gluten is from the Latin word which means
‘glue’. It gives elasticity to the dough, giving the final product a chewy texture. It also acts as glue that
keeps or holds the food together.

Grease
to brush the pan with shortening.

Jellying Agent
used to set soft solid food which includes Gelatin, Agar-agar, Pectin

Leavening (also known as leavening agent, former term: lifters)
substance, such as yeast, baking powder, baking soda or eggs, used to cause fermentation and
expansion of batter. The agents work to produce carbon dioxide in batter.

Line
to put a greaseproof paper on the baking pans or sheets.

Pack compactly
to fill cup with brown sugar or shortening by pressing it with the back of the spoon.

Pipe out
to press the mixture out of the piping bag or pastry bag.

Pre-heat
to heat the oven prior to baking and achieve the required heat. This is done to attain the quality in
baking products.

Petit Gateaux
small individual cakes of the larger variety.

Room Temperature
usually about 72ºF or 22ºC.

Scrape
to remove the sticky ingredients from the side of the mixing bowl.

Sieve
the utensil that has wire or nylon mesh where dry ingredients are put through to refine them.

Sift
to pass the flour through the sieves to make it finer and light.

Stir in
to add another ingredient into the mixture.
Storage
a space for keeping something.


Tempering
process of setting the chocolate by heating, cooling and warming up the chocolate to its appropriate
temperature to align the cocoa butter crystal. This is done to make the melted chocolate smooth, silky
and glossy.

Torte (pronounced as tawrt), plural form: Tortes
Austrian, German, Italian and Eastern European of origin, definition is same as gateau. It can have pastry
layers with more fruits and nuts.

Whip
to beat rapidly and continuously to aid incorporation of air to increase in volume, as in whipping egg
whites to make meringue and in cream.

Yield
is the calculated units from the total baked weight of a particular formula.


Lesson 2: Occupational Safety and Hygiene

Objectives
At the end of the session, you should be able to:


Identify appropriate personal protective equipment used in preparing food;
Examine proper hand-washing technique done before and during the work process; and
Determine the correct hygienic practices, sanitary procedure and safety measures in the kitchen.

Occupational Safety and Hygiene
Introduction
A professional food worker is expected to maintain a high standard of personal and occupational
hygiene. Taking a bath, brushing of teeth and trimming of fingernails on daily basis are referred to as
personal hygiene. The professional food worker takes good care of himself by ensuring good cleaning
and washing practices. Occupational Health and Safety, on the other hand, are practices done to
maintain a clean work environment. This includes wearing of protective equipment, frequent washing of
hands between work processes, regular sanitation of kitchen premises and continuous hygienic kitchen
practices.

This lesson focuses on the essential knowledge in Occupational Health and Safety done before and
during food preparation. These required knowledge must be perform before one can set-up the
workstation.










Personal Protective Equipment (PPEs) are specialized equipment worn by the employees to protect
themselves from health and safety hazards while working. PPEs in cake making includes, but not limited
to, the following:


Hat –used to restrict the hair from falling. This could be chef’s hat, baker’s hat, beret or ball cap.

Hairnet – worn to keep hair contained

Jacket – thick white cotton cloth, mostly double-breasted and layered. This is to protect from splattering
of boiling liquid, and from heat of stove and oven. Some jackets are reversible, to hide any spills.

Apron – gives legs special protection against spills.The color can be white, black or any color with the
company’s logo on it.

Pants/Trouser – protects legs from spills and splashes. It can be white, black, or black-and-white striped.

Shoes – used to protect the feet if something hot spills or something sharp dropped

Mask – worn to prevent the saliva from contaminating the food

Gloves – worn to protect food from contamination when hands have burns, cuts or infection. It can
never be a replacement for washing hands.


Handwashing Technique
Handwashing is the single most important procedure for preventing the spread of biological
contamination to the food being prepared. Here are some handwashing procedures for your use:

Procedure:

Always consider the faucet, sink and its surrounding contaminated when starting the hand washing
procedure.

You must avoid touching the sink. Use the hand-washing sink, not the food preparation sink.

Turn the water on and wet your hands, wrists, and arms.

Pour enough liquid soap on your palm then work until later or mass of bubbles are produced.

Vigorously rub together all surfaces of the lathered hands and arms for 15 seconds. Friction helps
remove dirt and microorganisms. Wash around and under rings, around cuticles, and under fingernails.

Rinse hands thoroughly under a stream of water. Running water carries away dirt and debris. Point the
fingers down so that water won't drip toward elbows.

Use side of your arms or knuckles to turn off the faucet, avoiding touching any contaminated area.

Dry hands completely with a clean dry paper towel.

It is also important that you know when to wash your hands. Here is a list of times when washing hands
is essential:

On arrival at work, before you get started.

After you've been to the toilet.

After handling garbage or garbage containers.

After handling raw foods, before handling cooked foods.

After you've covered your mouth or nose to sneeze or cough.

After you've blown your nose.

After touching or scratching your head or other parts of your body.

Before resuming work after a break or a change of work area.

After you've had a cigarette.

After handling money.

Bear in mind that hand-washing is not only done in the circumstances listed above, but also when you
have made any surface contact before and during food preparation.


Hygienic Practices
Aside from frequently handwashing, there are also numerous ways to reduce the spread of harmful
germs. Hygienic practices refer to the ways carried out by any food professional to provide safe and
quality food to their customer.

Listed below are the hygienic practices one should follow:

Always wash your hands before preparing food.

Avoid wearing jewelry, watch, or perfume.

Make sure that your nails are short, clean, and without nail polish.

Wear clean clothing.

Do not wear the uniform while travelling to and from work – change it upon arrival and out of it before
you leave.

Don’t brush or comb your hair when you are near food.

Do not smoke in the food areas.

Keep your fingers away from your face, mouth, hair, and skin and other parts of the body.

Do not come to work if you have a cold or are feeling unwell - you may transmit bacteria to the food and
put the health of others at risk.


Safety Measures in the Kitchen
Cooking is fun, but kitchen safety is a priority. Think about it: Knives! Fire! Bacteria! Observing basic
rules of kitchen safety is a good habit to develop. Always pay attention to what you’re doing in the
kitchen because one slip can cause serious injury or accidents.


Store knives in a wooden block or in a drawer.

Never cook in loose clothes and keep long hair tied back. You don’t want anything accidentally catching
fire. (Not to mention hair ending up in the food!)

Never cook while wearing dangling jewelry. A bracelet can get tangled around pot handles.

Keep potholders nearby and use them. Be careful not to leave them near an open flame.

Turn pot handles away from the front of the stove. With this, children can’t grab them, and adults can’t
bump into them if they’re out of the way.

Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy products
can spoil quickly, so refrigerate or freeze them right away.

Wipe up spills immediately. Keep the floor dry so that no one slips and falls.

Separate raw meat and poultry from other items whenever you use or store them. This precaution
avoids cross-contamination of harmful bacteria from one food to another.

Wash your hands before handling food and after handling meat or poultry. Hands can be a virtual freight
train of bacteria.


Occupational Health and Safety Indicator and Standard
Occupational Health and Safety (OHS) also known as Occupational Safety and Health is a cross-
disciplinary area that mainly concerns the safety, health and welfare of the people engaged in work or
employment. The main goal of this program is to promote safe work environment. As a secondary
effect, it protects co-workers, family members, employers, customers, suppliers and nearby
communities.

OHS Indicator
To promote the safety, health and welfare of the people, it is standard in a workplace to hang safety
signs that indicate preventive measures needed. Safety sign refers to the sign or symbol in the
workplace indicating various hazards ahead.

Colors of the safety sign defined:
Red color represents immediate hazardous situations that will cause death or serious injuries.

Orange color indicates potentially unsafe situation.

Yellow color is used against unsafe practices that, if not avoided, may result in minor injuries.

Green color represents emergency egress location.

Blue color conveys safety information.

Philippine OHS Standard
OHS Standard is the mandatory standard and rules enforced by the government to reduce or eliminate
any occupational hazard in the workplace.

This standard is mandated by law and enforced by the Secretary of Labor and Employment through the
Regional Director. The duties of employers and employees are as follows:

Administrative policies on safety must be adopted in accordance with the provision of the standards;

Policies and safety organization established must be reported to the Regional Director;

Safety performance must be submitted every 3 months to the Regional Director; and

Recommended safety measures or procedures must be performed or acted upon.

Employees, on the other hand, are expected to perform duties, as follows:

Comply with the safety policies;

Enact as the member of Health and Safety;

Unsafe practices and conditions must be reported to the Safety Committee; and

Assist government agencies to conduct safety and health inspection.


Lesson 3: Tools and Equipment Maintenance

Objectives
At the end of the session, you should be able to:

Differentiate cleaning, disinfecting and sanitizing from each other;
Identify the cleaning materials that can be used to disinfect and sanitize kitchen premises;
Determine preventive maintenance procedures in the kitchen; and
Determine the guidelines in proper storage of tools and equipment.

Introduction
To completely or fully perform the occupational safety and standard, a professional food worker,
particularly a pastry chef, needs to perform and ensure the usability or functionality of the tools and
equipments inside the kitchen.

In this lesson, difference of disinfecting and sanitizing is included, together with the cleaning materials
that can be used. Although each establishment has their own preventive maintenance procedure,
equipment cleaning procedure and tool storage guidelines, brief examples on how to do it are also
included in this lesson.

Giving importance to the tools and equipment maintenance would lessen the occurrence of accidents
and of failure in baking product.



Disinfecting the Kitchen
Disinfection, Sanitation and Sterilization

Do you know that disinfection is different from sanitizing and sterilization? Yes, these are all different
from each other!

Disinfection can be done with the use of antimicrobial agents, like lemon juice or baking soda, which
destroy or inactivate some microorganism but not all. Sanitation and sterilization can kill almost all
viruses, bacteria and spores.

Disinfection
Disinfection can be performed with the use of the correct cleaning materials. This is done alongside with
the PPEs to be worn, and handwashing practices to be performed. Cleaning materials that can be used
as disinfectants are as follows:

Vinegar
Using vinegar as a natural cleaning material serves as disinfectant and deodorizer. One (1) part water to
one (1) part vinegar can be used as a solution. Mix the solution thoroughly in a clean spray bottle and
use it in cleaning stove tops, appliances counter tops and floor. The smell will disappear when it dries.
Do not use the vinegar solution on marble surfaces.

Lemon Juice
Lemon juice is great substance used to clean soap scum and hard water deposits. It can also clean and
shine brass and copper. To use the lemon, cut it in half and sprinkle baking soda on the cut section.
Scrub the dishes, surfaces and stains using the lemon. To make cleaning paste, mix the lemon juice with
vinegar and/or baking soda.

Baking Soda
Baking Soda is a cleaning agent used to deodorize and scrub surfaces. It can be used the same way in
using other commercial abrasive cleaners.

Borax
Another natural cleaning powder that can be used is the borax. It acts as kitchen disinfectant and stain
remover like the baking soda, with stronger effect. This product is best used in cleaning floors for it can
kill mould and mildew spores while removing their stains.

Other disinfectant that can be used in cleaning includes:

Dishwashing Soap
Rub a sponge with a plain, liquid, vegetable-based soap or with a dishwashing bar soap. It is optional to
add a few slices of lemon to the water to help cut grease.

Borax or Sodium Carbonate Monohydrate
Use borax or sodium carbonate monohydrate (washing soda) with soap and water. Large surfaces can
be washed with a solution of ½ cup borax dissolved in one gallon of hot water

Cleaning the Equipment
Disinfection of tools and equipment is done to remove or inactivate 99.99% germs and viruses. Using
the disinfectants indicated above, here are examples of procedures to be followed in cleaning certain
equipment. The procedure still depends on the rules set by the establishment or company.

Cleaning the Range
Before cleaning, switch off the range and remove the electric plug.
Clean the top of the range by wiping and removing food particles, burnt sediments and grease away.
Burner must be cleaned thoroughly with a dry brush or with clean dry cloth.
Remove the burner grates before cleaning the entire oven. Wash and dry other removable parts.
Remove and scrape the food particles inside and out of the oven.

Cleaning the Mixer
Remove the detachable parts.
Wash the beaters and bowls after use.
Wipe the parts with dry cloth thoroughly.

Cleaning the Oven
Wipe any spills along with any grease after cooking or heating each meal. Clean it periodically with
baking soda and water.
Scrub any baked grease or spills with a nonmetalic brush using a paste made of baking soda, salt and
water. Another option is to mix two (2) tablespoons of liquid dish soap, and two (2) teaspoons of borax
into two cups of hot water. Apply and let it sit for 20 minutes and then scrub.
Any abrasive cleaning materials must not be used in self-cleaning ovens.

Sanitizing the Kitchen Premises
Sanitation of Kitchen Premises

Aside from wearing PPEs and performing handwashing and hygienic practice, a professional food worker
must also sanitize the kitchen premises to prevent the spread of microorganism to food. All equipment,
utensils and working surfaces must be disinfected before and after each use.

How to sanitize the kitchen premises? Cleaning and sanitizing tools, utensils and equipment vary on the
cleaning solution to be used and the standard or prescribed procedure of the workplace. However,
listed below is a suggested procedure you could follow:

Wear proper cleaning clothes.
Wear gloves to protect your hands from the chemicals to be used.
Prepare the detergent solution.
Check and sort the utensils. Separate the oily from the less oily utensils.
Scrub first the less oily utensils with detergent and solution. Rinse with clean water.
Prepare the sanitizing agent. Sanitizing agent refers to the chlorine solution to be used. The chlorine
solution depends on the percentage or number of concentration.
Sanitize the utensils with 50 ppm chlorine solution. (*ppm is unit of measurement for concentration of
chlorine solution)
Drain and dry the tools. Drying could be either to air-dry or to towel dry.
Sanitize the working table and equipment using 200ppm chlorine solution.
Store the dried, clean utensils in its appropriate shelves.


Sterilization of Utensils
Aside from sanitizing the kitchen, it is also important to sterilize the dishes, glasses and utensils.
Sterilization is done with the use of chemical agent, boiling water or steam to eliminate all bacteria,
viruses and spores.


Basic Preventive Maintenance
Alongside with the sanitation standard operating procedure, is the preventive maintenance that must
be done as a professional food worker, and as a Pastry Chef. It is a prerequisite procedure for food
safety which ensures that the facility runs smoothly.

Basic Preventive Maintenance refers to the inspection, detection and correction of tools and equipment
before they could develop into major defect in order to maintain the facility and let it function
satisfactorily. Doing so, a written report of either deteriorating, for repair or for replacement, must be
done to let the facility continuously and satisfactorily operate.

Preventive Maintenance Procedure
The detailed preventive maintenance procedure will be given or will depend on the policy set by the
company. Listed are some of the preventive maintenance procedures followed in a workplace.

Cutting Tools
Frequently sharpen the knives and disinfect before use.
Knives if damaged, or if cannot be maintained in sanitary condition, must be replaced.
Cutting blades must be frequently inspected for damage and product residue. Inspection should be done
before and during kitchen operation.
Store the cutting tools in its designated place. Label them to ease access.

Handy Tools
All handy tools must be air-dried to prevent rust and corrosion.
Utensils after cleaning must be dried with clean dry rag.
Sterilize the tools and utensils by rinsing them in very hot clean water.
Have the tools and utensils inspected periodically.

Ranges
Clean the range with soap and water using a cloth or sponge. Do this to prevent accumulation of dirt.
The burner valves should be greasless.
Make sure the burner ports are clear and open.
Check the level oven racks and the tightness of the oven door
Remember not to stand on oven doors.

Convection Oven
Do not overload the oven.
Door opening and closing of oven are checked for proper alignment and seal.
Do not use scouring powder or pad on glass.
Using warm soapy water, clean daily the door gasket and oven interior.


Storage of Tools and Equipment
Taking responsibility in storing teaches workers principles of accountability. Doing this ensures that the
tools at hand are in good shape. It is an important factor for ensuring the safety of everyone working in
the kitchen and the health of the customers who will eat the food served. Doing so will lessen the
maintenance cost of the equipments and lessen chance that it will be replaced immediately.

How to store the tools and equipments properly?
There are different guidelines an employee could follow, depending on the standard prescribed in the
workplace. Here are the suggested guidelines.


Classify
Classify not only the tools but also its designated places. Have a designated area for each kind of tool.
Place it in an area near the point of use.

Clean and Dry
Wash the items and dry them properly before storing. Doing this will ensure that the storage area is
clean, dry and not overcrowded, thus preventing it from microbial inhabitation/growing of spores.

Store in Proper Places
Place the frequently accessed items in conveniently accessible locations.

Put Labels
Label the storage area correctly to immediately find items.



Lesson 4: Setting up your Work Station

Objectives
At the end of the session, you should be able to:

Identify the tools, equipment and utensils needed in cake making;
Identify the ingredients to be used in baking cake; and
Determine the process on how to set-up the workstation.

Introduction
From preparing oneself, through wearing personal protective equipment to performing handwashing
and safety measures in the kitchen, to the cleaning and maintenance of the tools and equipment,
another key to successfully prepare the cake is to set up one’s workstation.

To set-up the work station properly, familiarize yourself first with the tools, equipment and utensils that
can be used in cake making. Also, the list of the major and minor ingredients to be used and its role in
making batter must be learned. Doing so will help ease the task on the next module, as you follow
instructions in the recipe.



Identifying Tools, Equipment and Utensils Needed in Preparing Appetizer

Below are the recommended tools, equipment and utensils in cake making:

Measuring tools
Mixing tools
Baking pans
Cutting tools
Miscellaneous tools
Oven


Measuring Tools



Measuring Tools
these refer to the tools used in measuring ingredients. Remember that measurement in baking plays a
vital role.

Measuring cups has two types:
Graduated or liquid measuring cup used for measuring liquid
Individualized or dry measuring cup series of cups indicating fractional parts used in measuring dry
ingredients

Measuring spoons used in measuring small quantities of dry and liquid ingredients such as baking
powder, salt, vanilla extract etc.

Weighing scale used in measuring large quantities of ingredients. A dietetic or spring form scale is used
for baking purposes. Example is the spring type and digital scale.

Kitchen Scale used to measure dry, liquid or chopped ingredients. It is more accurate than measuring
cups. This is the preferred kitchen tool to used to measure small quantities of ingredients
Timer monitors the rising of the yeast and the baking time.

Oven thermometer varies from top to bottom and side to side. This is placed inside the oven to monitor
the temperature while baking.

Candy thermometer used to measure the temperature of boiled sugar.























Mixing Tools


Mixing Tools
used to mix ingredients

Mixing bowls can be made from pottery, glass, metal or plastic. The best bowl to be used in baking is
stainless steel bowl to prevent discoloration of the batter. This can be used not only in mixing, but also
as a container when sifting ingredients.

Wooden spoon is used as mixing spoon. Using wooden spoon is preferred by bakers since it does not
transfer bodily heat and it can be used without scratching the bottom of the saucepan.

Whisk is a long, narrow handle with series of wire loops joined at the end. It us commonly used to whip
cream to make whipped cream and whip egg whites to make meringue.

Rubber scrapper is a bendable rubber used to scrape remaining ingredients from the sides of the mixing
bowl. Also known as rubber spatula.

Electric Mixer is used to mix, fold, beat and whip food ingredients. It comes into two variations namely
hand mixer and stand mixer.

Rotary egg beater can be used to beat eggs or whip cream manually.

Flour sifter is used to sift and to add air to the flour or other dry ingredients.



Baking Pans










Baking Pans
It is where the batter is placed before baking in an oven. It is recommended to use the suggested pan in
a recipe. If the pan is not available, check for other pans that can be used as a substitute. Each pan has
the recommended cups of batter and can be replaced with another pan that has the same volume.
Remember that the round pan cannot be change to a square pan having the same pan size. If in a recipe,
a 9-inch square pan is recommended, changing it to a round pan is possible if it is one inch wider than
the recommended size, which is 10-inches.

Examples of baking pans that can be used:


Tube center pan is a deep pan with removable bottom. It is commonly used to bake chiffon cake.

Muffin pan has 12 formed cups used for baking muffins and cup cakes. This is also used for mini quiches,
mini cheesecakes, mini pies and more. It can be lined with muffin paper or baking paper or can be
greased with oil or butter.

Cake pan can be round, square, rectangle, or heart in shape and comes in different sizes. The most
popular cake pan is the 9 x 13 x 3 inch rectangular pan used to bake cakes, bars and savoury dishes such
as lasagne.

Jelly roll pan is a shallow pan used to bake cake rolls.

Bundt pan is a round pan with scalloped sides. It is used for baking individual custard.

Baking sheet is a flat rectangular metal pan about ½ inch thick or less that is used in an oven. Bread roll,
cookies, bread, sheet cakes and swiss roll can be baked using this pan.

Sheet pan are flat rimmed baking pan used to bake cookies and sheet cakes.

Loaf pan is a rectangular shaped tin pan used to bake pound cakes, as well as yeast-raised bread.

Slice Tray is an 18cm wide x 28cm long baking pan used in baking brownies, vanilla slices and zucchini
slices.

TIN PREPARATION

To prepare the baking pan, tins are lightly greased and then lined with greaseproof paper. Doing this will
maintain the shape of the cake and will insulate the product during baking.

Keep in mind that the correct type of paper required in the recipe must be used. To line the tin mould
with paper, mark the internal size of the mould on the paper, then fold and cut the paper. Do not cut
unless the size is checked. Make sure that the paper fits and should not be more than 1cm above top
edge of the tin mould.

Aside from using the greaseproof paper, such as parchment paper, other preparation in preventing the
cakes or sponges in sticking to the tins are the following:

Using greasing emulsion (mixture of fat and starch)
Brushing the pan with fat and dipping it into flour
Brushing with fat and dipping the tin into sugar
Using fat only

It is advisable to use the same fat for greasing to retain the best possible flavor. Note that torte or
Gateau rings are not to be greased because the center of the sponge would be higher than the sides and
the product will shrink. Its base should only be covered with greaseproof paper.



Cutting Tools


Cutting Tools

There are the tools used for cutting. Example of which are the following:

Pastry blender is equipment that consists of a handle and wire used for cutting fat and shortening in the
preparation of pies, biscuits or doughnuts.
Pastry wheel is a blade knife used to cut dough.
Kitchen shears can be used to slice rolls and delicate cakes.
Chopping board is a durable firm board for cutting food. It is often made of wood and plastic.
Paring knife is a knife with a plain edge blade used to pare or cut fruits and vegetables.
Chef’s or French knife (also known as Cook’s Knife) is an 8 to 10 inch long multi-purpose kitchen knife
commonly used in chopping, dicing and slicing.
Utility knife is smaller than chef’s knife but larger than the paring knife used in peeling, trimming and
slicing small ingredients. It usually has a blade that is 4 to 7 inches long.
Bread knife is a long knife with a serrated edge used in slicing bread.
Peeler is a tool with a metal blade attached to the handle.
Grater and shredder used to grate cheese, chocolate and other fresh fruits.


Miscellaneous Tools

Flour sifter used to sift flour.

Pastry brush used in greasing pans or surface of pastries and breads.

Spatula comes from different sizes. Small spatula is used to remove muffins and molded cookies from
pans, large spatula for icing or frosting cakes, flexible blade is used for various purposes.

Rolling pin is used to flatten or roll the dough.

Pastry tips is used to decorate cake with frosting. It has many sizse and shapes.

Utility tray is used to hold the ingredients together.

Parchment paper (also known as baking paper or bakery paper) is a heavy duty grease resistant,
waterproof, non-stick paper used in baking. It is different from wax paper.

Wire cooling racks (simply known as wire rack) is a flat grid made of stainless steel used to cool the cake
quickly and evenly after baking. This is also used to let the air circulate freely on the baked goods to
prevent it from getting soggy from condensation.

Other Baking Equipment

Double broiler is commonly used in melting chocolate.

Dutch oven is an old-style cooking vessel used for hundreds of years. This cooking pot is usually made
out of cast iron with a tight-fitting lid.



Ovens

Oven
This is one of the most important equipment in baking. Purchasing or owning an oven is a good
investment especially if you are really interested in baking. Remember that the temperature or the heat
inside the oven takes a big role in the chemical process of the ingredients. Unstable temperature can
lead to cakes that are stalled.

Different types of oven that can be used are:
Deck or cabinet oven refers to a large oven that has multiple racks full of sheet pans. The other term for
this type of oven is ‘Stack Oven’. This type of oven is equipped with steam ejector.

Convection oven is an oven that allows heat to circulate rapidly throughout the interior. Strong air inside
the oven can distort the shape products made with batter and soft dough.

Rotary oven is a type of oven that rotates the pan inside, baking the cake evenly.

Microwave oven can also be used to bake cake. It is an electrically operated oven that produces heat
using electromagnetic waves. Note that the recipe in this courseware cannot be used in this type of
oven.



Lesson 4: Setting up your Work Station
Identifying the Ingredients in Baking
In this lesson, the focus will be on the ingredients that can be of use in baking cakes. The major
ingredient used are the flour and starches, fats, sugar, liquid ingredients, eggs, and leavening agents.
Minor ingredients are salt, flavouring and spices

The ingredients used and its role or use in the batter will be well discussed in this lesson.

Flour and Starches
Flour is the major ingredient used in any baked goods. It can be made from different kinds of grains
including beans, legumes, corn, oats, soybeans, buckwheat, rye and more. Among these, wheat flour is
most commonly used in baking.

Flour is considered to be the main ingredient because it contains gluten that provides structure to the
cake.

Use the flour prescribed in the recipe. Using flour that has high gluten content makes chewy and crusty
cake, lower gluten content makes finer and soft cake, while little or no gluten development toughens
the cake.


Flour is used to thicken the batter and provide gluten. As mentioned in the first module, gluten is a
protein that gives structure to the cake. The gluten forms when the flour is combined with a liquid. Note
that over mixing can turn the cake tough.

Bread Flour, also known as hard flour, is high in gluten that contains 12% to 14% protein. This causes the
bread to rise and gives its shape and structure.

All Purpose Flour is made from the milling of hard wheat or a mixture of hard and soft wheat. This wheat
flour is often enriched with iron and vitamins such as riboflavin, folic acid and niacin. It is commonly
used in making noodles, cookies, cakes, quick breads and pastries.

Self Rising Flour is a ‘convenience mix’ that when used in a recipe, allows baking powder and salt to be
ignored. This type of flour is usually a combination of 1 cup all-purpose flour, 1 ½ teaspoons baking
powder and ½ teaspoon salt.

Cake Flour is low-protein flour that is silky and fine in texture. It is used for pastries, cakes, cookies and
certain breads.




Fats
Fats are added in the mixture to make the cake richer, tender and more moist. This includes butter,
margarine, oil and shortening.

Using fat softens, moistens and tenderizes the texture of the cake, because it shortens and tenderises
the crumb or gluten. It also assists in the primary aeration in the creaming process. Aeration means the
air is trapped in the beating process. Trapping of gases will be further discussed on the topic ‘The Baking
Process’.

Make sure the butter and margarine are in room temperature to let the mixture emulsify properly.


Butter is made up of 80% milk fat, 20% milk solid, and water. It is created by churning the cream until it
is semi-solid, and can be salted or unsalted. This ingredient is used to create crispiness, flaky layers,
tenderness and golden-brown color.

Margarine was created in the later nineteenth century as an alternative to butter. It is made from 80%
partially-hydrogenated vegetable to make it solid and the remaining 20% is made up of flavouring,
coloring, liquid and other additives.


Sugars
Sugar or sucrose is a carbohydrate in every vegetable or fruit. Sugar is formed during photosynthesis,
when a plant converts energy from the sun into food. The sugar commonly used in every household is
mostly from sugar beets and sugar cane.

Sugar is used to enhance the flavor and give the crust a golden color. This is because the sugar interacts
with different ingredients in a batter. When consumed by yeast or baking powder, sugar can be
converted into carbon dioxide or alcohol.

Sugar also helps soften gluten and egg proteins which result in a soft, moisturized crumb.

In a cake batter, white sugar, brown sugar, honey, corn syrup, and molasses can be used
interchangeably and will not have a direct effect in the yeast development.

The following are the different types of sugar:

Granulated sugar, also known as ‘white sugar’ is made of fine or extra-fine white sugar crystal.

Brown sugar is a sugar crystal contained in molasses-based syrup. Its darkness or lightness in color
depends on the amount of molasses used.

Confectioner’s sugar or Powdered Sugar is a fine powder sugar made from the crushed granulated sugar
with combined cornstarch. The 3% of cornstarch into the final product helps prevent the sugar from
clumping.

Raw Sugar is a coarse sugar made from the evaporation of clarified sugar cane. It is 98% sucrose and is
tan or brown in its color.


Liquid Ingredients
Liquid ingredients that can be used in making cakes are usually milk and water used to bind dry
ingredients.

These are used to tenderize, increase volume and affect the symmetry of the cake mixture.


Water is the cheapest liquid used in baking. It makes the baking ingredients rehydrated. It helps dissolve
other ingredients in the batter for it to form a smooth mixture. It also acts as a binding agent for any
baked products.

Milk and Cream are also used to moisten the batter. They also add slight flavour to the final baked good.
They create fuller, more moist texture and help brown the surface of the cake. Milk that can be used in
baking includes fresh milk or whole milk, evaporated milk, condensed milk, skimmed milk and powder or
dry milk.

Eggs
Eggs are added in a recipe for several purposes which include binding, leavening, coating, glazing,
moisturizing, drying or emulsifying. They can also be used to introduce flavor and color into the baked
good. Eggs can also be used in frostings to slow down crystallization.

Eggs are used to make batter rich, as they help provide color and volume to the cake. They are also used
to bind the ingredients together. This happens when the eggs coagulate as they are heated. The lecithin
in the egg yolks emulsify the fats in the batter.


1 kg of eggs aerates 1 kg of flour.
Avoid using cold eggs. Place it in a bowl of warm water for 10 minutes.


Leavening Agents


Leavening refers to the production of gas in a dough batter. This is produced by leavening agents such as
baking powder, yeast, baking soda, or eggs.

Leaveners are used to produce carbon dioxide bubbles, which are trapped by starch, then expand during
baking.This process causes the cake to rise. Examples of leaveners are baking soda and baking powder.


Baking Powder is a leavening agent that is the mixture of baking soda and either citric or tartaric acid.
Either wet, hot or without acid, this powder will react with other ingredients being baked. It is entirely
different from baking soda.

It is an ingredient that produces the gas Carbon Dioxide (CO2) when moistened and heated. The
production of gas leads to the aeration of cakes. The residual salt it forms after the chemical reaction
should be tasteless and without odor.

Baking Soda, is also known as bicarbonate of soda, or sodium bicarbonate. It is a powerful leavener that
reacts easily with the batter or dough.

Cream of Tartar is a by-product of the wine making industry. This is used to stabilize the egg whites
while whipping to reach its maximum volume.



Salt, Flavoring and Spices (also referred to as minor ingredients)


Salt
(or Sodium Chloride/NaCl) is an ingredient used to add flavor and control fermentation to the baked
goods. It regulates the rate of yeast or baking powder activity making the batter rise slowly and steadily.
This ingredient is also used to strengthen the gluten structure, not allowing the trapped carbon dioxide
bubbles to expand too quickly. Salt usage is 1.5% based on the egg quantity.

Cocoa Powder
is an unsweetened powder from cacao beans that has been fermented, roasted, dried and cracked.

Glycerine
is used to increase the shelf life of the cakes and other bakery products. It is also added to increase foam
stability, create finer and more moist crumb. Swiss roll with glycerine has less chance to crack while
rolling or assembling. The usage ratio of glycerine is 2% of total cake batter, 10g to 30g for every 500g
sugar and 70g to every 5kg dried fruit.

Milk Powder
that can be used is skim or full cream milk powder. It is added to increase the sweetness, water content
and crust color. Cakes with milk powder produce products that have better volume and color. It should
be sieved with the flour and baking powder for even distribution.

Fruits
such as cherries, mixed peel, dates, figs, apricots, currants, sultanas, raisins, pears and pineapple can be
used as fillings in making cake. The ratio of fruit to batter in fruit cake is as follows: Light fruited cake
25% 1 part fruit, 4 parts batter, Medium fruited cake 50% 1 part fruit, 2 parts batter, Heavily fruited cake
100% 1 part fruit, 1 part batter.

Nuts
like almond, hazelnut, walnut, pecan, macadamia and peanut are added to enhance the flavor of the
product and usually toasted prior to use. Its weight should not exceed the weight of the sugar. To
achieve best outcome, reduction of flour by 1/3 of total weight of nuts is required. Replace 30g of flour
with 60 to 90g nuts.

Flavors
Each ingredient contributes greatly to the overall flavor of the cake. Butter has a different flavor than
cake margarine, brown sugar tastes different than caster sugar and milk has different flavor than water.
Traditional baking flavors are lemon and vanilla for Madeira cake; almond, lemon and orange for
Genoise cake; rum, almond, lemon, orange, vanilla and mixed spice for Heavy Fruit cake; almond and
vanilla for Sultana cake; and lemon, orange, almond, cherry, vanilla and maraschino for Dundee.

Cocoa Powder
is actually a byproduct of extracting cocoa butter from cacao beans. It is added to replace flour in
recipes like chocolate sponge, where 4% of the flour is replaced. Replacement of flour to cocoa powder
makes an enormous change on the balancing on the quantity of ingredients. For example, in a recipe
requiring 1,000 grams flour, substituting will change the recipe to 960g of flour plus 40g of cocoa
powder. Since cocoa powder has greater water absorbing power than flour, an increase of the milk-
water is needed. The amount equal to the cocoa powder will be the gauge in the additional milk, having
40ml milk in 960g flour and 40g cocoa powder. Additional milk in the recipe would affect the mixture,
thus adding 2g of baking powder is appropriate to achieve the same degree of aeration.

Chocolate

The types of chocolate that can be used in baking are:
Unsweetened Chocolate,
also known as baking, plain or bitter chocolate. This is made with cocoa mass and cocoa butter. It needs
to be tempered before using as garnish. Tempering is the process of heating, cooling and warming the
chocolate to its appropriate temperature making the melted chocolate smooth, silky and glossy.

Bittersweet and Semisweet Chocolate
(can be used interchangeably) contains cocoa liquor, cocoa butter, vanilla, and sometimes lecithin. It has
35% cacao and less than 12% milk.

Milk Chocolate is made with milk in the form of milk powder, liquid milk or condensed milk.

UNIT 2: UNDERSTANDING THE PRINCIPLES OF BAKING

Lesson 1: Formulas and Measurements
Objectives
At the end of the session, you should be able to:

Calculate for the baker’s percentage and convert the recipe to another yield;
Identify the different measuring abbreviation;
Determine the standard table of weight and measure, temperature conversion table and cake pan size
conversion table;
Familiarize the ingredients that can be used to substitute; and
Determine the correct technique in measuring dry and liquid ingredients.

Introduction
To start understanding the principles of baking, a pastry chef must gain mastery first on the formulas
and measurement. The exact measurement indicated in the recipe is important in making a successful,
flavourful baked cake. Aside from the measurement, conversion of temperature and cake pan size is
also a challenge for a pastier.

Do not be afraid in the computation included in this lesson. Each lesson is discussed briefly and
thoroughly to help you become the best pastry chef!


Baker’s Percentage
As discussed earlier, the main ingredient in producing cake is the flour. Baker’s percentage will rely
solely on the percentage of the flour in a given recipe.

To compute for the baker’s percentage in a recipe, the total weight of each ingredient is divided by the
total weight of the flour. The result is then multiplied by 100 percent to get the percentage of the
ingredient, or


(Total weight of ingredient / Weight of the flour ) x100% = % of the ingredient

Remember that the flour is always 100%. If there are 2 kinds of flour, their combined or total weight is
still 100%.

Calculating the Percentage of Each Ingredient

Getting the baker’s percent means getting the percentage of each ingredient. Baker’s Percentage is not
the percentage of the total yield but is used to show ingredient proportion. The advantage of knowing
the baker’s percentage is that you can adopt it for any given yield.

In getting the percentage, you will first need the list of ingredients needed in making cake. In this cake,
use the ingredient and its yield in making butter cake.


Ingredient Weight
All-purpose Flour 195 g
Cake Flour 180 g
Butter 227 g
Baking Powder 14 g
Salt 3.35 g
Sugar 350 g
Large Eggs 226.8 g
Vanilla Extract 8 g
Fresh Milk 302.5 g

Convert the weight of all ingredients into grams.

Get the weight of all types of flour used in making cake. In the example, add the weight of the all-
purpose flour and the cake flour to get the total weight of the flour.

195 g + 180 g = 375 g total weight of the flour

This will be used as the given number in the denominator.

To compute for the baker’s percentage of the all-purpose flour, divide its weight to the total weight of
the flour multiply by 100%

195 g / 375 g = 0.52 x 100% = 52%

Another example is the percentage for butter. Divide its weight to the weight of the flour multiply by
100%.

The weight of the butter is 227 g, the total weight of all-purpose flour and cake flour is 375 g.

227 g / 375 g x 100% = 60.5%

The portion of butter in the mixture is 60.5%.


Ingredient Weight Percentage
All-purpose Flour 195 g 52%
Cake Flour 180 g 48%
Butter 227 g 60.53%
Baking Powder 14 g 3.73%
Salt 3.35g 0.89%
Sugar 350 g 93.33%
Large Eggs 226.8g 60.48%
Vanilla Extract 8 g 2.13%
Fresh Milk 302.5g 80.67%
TOTAL 1506.95 g 401.76%

Get the total weight of the ingredients. That will be the total weight of the dough. In this recipe, the
batter weighs 1,506.95 g or 1.5 kg. Make use of the cake pan conversion to determine if the size of the
pan is enough for the batter.

The total percentage of 402% parts, meaning the part of flour is 100, other ingredients is 302%.


Converting Formula to a New Yield
Supposedly, you need more or less weight of the batter. The dilemma faced by most pastier is the
conversion of the recipe to a smaller or larger yield. Small changes in the measurement of the
ingredients can greatly affect the outcome of the baked goods. Use this technique to convert the recipe
or formula to a new yield.

For example you have this butter cake recipe, but the batter of the recipe is enough for two 9-inch
round pans. You only have one 9-inch round pan that would fit a 750 g batter. Having the formula that is
402% parts, this will determine the calculation of weight for each part.

To achieve the desired weight, divide it with the baker’s percentage or the weight of each part. Round
off the answer.

Desired weight of batter / baker’s percentage = amount needed to make the desired weight

e.g. 750 g / 402% = 1.87 = 1.9

To get the weight for each ingredient, multiply the total 1.9 to the percentage of each ingredient.


Ingredient Weight Percentage Weight of the New
Yield (in grams)
All-purpose Flour 195 g 52% x 1.9 98.8 g
Cake Flour 180 g 48% x 1.9 91. 2g
Butter 227 g 60.53% x 1.9 115 g
Baking Powder 14 g 3.73% x 1.9 7.09 g
Salt 3.35g 0.89% x 1.9 1.7 g
Sugar 350 g 93.33% x 1.9 177.3 g
Large Eggs 226.8g 60.48% x 1.9 114.9 g
Vanilla Extract 8 g 2.13% x 1.9 4 g
Fresh Milk 302.5g 80.67% x 1.9 153.3 g
TOTAL 1506.95 g 401.76% 763.34 g


NOTE: Formula balance is often referred to as the balance of ingredients. Good quality cake must have
proper proportion. Remember that the tenderizing agents are sugar, shortening and egg yolk. The
binding or toughening agents are flour, egg white and milk solids. In general, it is recommended to use
same quantity of flour to sugar, except for High Ratio formulas. The density of the cake is determined by
the egg content. The more egg content as compared to the flour and sugar, the lighter the sponge will
be.


Common Measurement Abbreviation
Is the abbreviation Tbsp different from TB or T?’

This small detail causes confusion even among professional food workers. These measurement
abbreviations can mostly be seen in recipes. They are not hard to master because they just simplify the
units of measurement, like tablespoon, grams, etc.

Study and familiarize yourself with the different abbreviations.







 Abbreviation/s Description
C, c Cup
g Gram
kg Kilogram
L, l Liter
lb Pound
mL, ml Milliliter
oz Ounce
pt Pint
t, tsp Teaspoon
T, TB, Tbl, Tbsp tablespoon


Standard Table of Weight and Measure
Aside from the Baker’s Percentage, another factor that contributes to make a perfect cake is the precise
measurement of ingredients. But are you aware that there are differences in cup conversion and spoon
sizes?

Did you know that the U.S., U.K. and Australian Standard Weights have a different measurement of
cups, teaspoons and quarts?

Best example is the measurement of cups.
In U.S., one cup is 237 milliliters.
In U.K., one cup is 227 milliliters.
In Australia, one cup is 250 milliliters.

One could also notice that the U.S. standard weight is usually pound (lb) or ounce (oz). You should also
be aware that Australian recipes require the use of Australian standard measuring cups and spoon.

It is best to weigh by using a kitchen scale than to measure using a measuring cup. Although this is the
case, measuring cups and spoons are frequently used in recipes because it is one of the most common
and available household utensils.

Standard Table of Weight and Measure
1 tablespoon (T or tbsp) 3 teaspoon (t or tsp.)
2 tablespoon 1/8 cup /td>
4 tablespoon ¼ cup
5 1/3 tablespoon 1/3 cup
¾ cup plus2 tablespoons 7/8 cup
16 tablespoon 1 cup (c.)
2 cups 1 pint
4 cups 1 quart
16 ounces 1 pound




COMMON UNITS OF WEIGHT
1 pound (lb.) 463.59 grams
1 ounce 28.35 grams
1 kilogram (kg.) 2.21 pounds
1 gram .035 ounces
1 medium orange ¼ to ½ cup (slice)
1 medium apple 1 cup slice
14 oz. can condensed milk 1 ¼ cups
14 oz, can evaporated milk 1 2/3 cups
1 lb. brown sugar 2 ¼ cups (packed)
1 lb. confectioner sugar 3 ½ cups
1 lb. confectioner sugar 2 ½ cups
1 lb. nuts 4 ½ cups
1 lb. dried nuts 2 cups
5 whole eggs 1 cup
12 egg yolks 1 cup
8 egg whites 1 cup


Converting Units of Measure
Before converting the units of measure, you must understand first the conversion factors.
When the number is multiplied by 1, the number stays the same. If the number has the same numerator
and denominator, the fraction is equals to 1.

For example: 36 x 6/6 = 36

Take a look at the equation, 4 tablespoon = ¼ cup

It is the same as

and can be interchanged.

You can also cancel the units of measurement, if both can be seen in the numerator and denominator.

Converting Units
Suppose you want to convert 8 tablespoons into cup measurement. Use the formula 4 tablespoon = ¼
cup. Make sure the unit of measure tablespoon can be cancelled.

The units of measure ‘tablespoon’ cannot be cancelled. Therefore, it must not be used.

This should be used since the unit of measure ‘tablespoon’ can be cancelled,making the answer equal to
cup.

Now, multiply the values in the numerator, then divide it by the value of the denominator. In this case,
change ¼ first into decimal by dividing the numerator, 1, to the denominator, 4, of the value 1/4 to get
0.25 as its decimal value.

= 8 x (1/4) = 8 x 0.25 = 2 cups

Or multiple 8 by 1, then divided by 4

= 8 x (1/4) = 8 x 1 = 8 /4 = 2 cups


Temperature Conversion Table
To bake a baker, you must know not only your oven, but also how to convert temperature from Celsius
to Fahrenheit, and vice versa. You must also know if the oven to be used is electric, electric fan forced or
powered by gas range.

Use this temperature conversion table to convert temperature depending on what is listed in the recipe
and on the type of oven to use.

Is Fahrenheit different from Celsius?
Yes. In degrees Fahrenheit, water freezes at 32 degrees and boils at 212 degrees (at sea level). In degrees
Celsius, water freezes at 0 degrees and boils at 100 degrees.


Fan forced, often known as fan baked or convection oven, works by letting the warm air circulate
around the oven. That is why fan forced oven are usually 20°C lower than the regular or electric oven.
However, this oven is not recommended to bake cakes because it makes the cake set too quickly than
the desired time or gets dried out.

Celsius (°C) Celsius (°C) Fan Fahrenheit (°F) Gas Description
Electric Forced
110 90 225 ¼ Very cool
120 100 250 ½ Very cool
140 120 275 1 Cool
150 130 300 2 Cool
160 140 325 3 Moderately
cool/Warm
180 160 350 4 Moderately Warm
190 170 375 5 Moderately hot
200 180 400 6 Fairly hot
220 200 425 7 Hot
230 210 450 8 Hot/Very hot
250 230 475 9 Very hot
260 240 500 10 Extremely hot


Cake Pan Size Conversion Table
In baking, we cannot ignore some instances that the pan required is not available. Use this chart to
convert the required pan size to any of the listed alternative pan.

If the available pan size is not listed and has its unusual pan size, measure the amount of water it takes
to fill the pan. Compare the volume in the chart and determine how much batter you need. You can also
change the yield using baker’s percentage, if needed.

If the alternative pan is used, fill the pan to half-way mark to ensure that it will rise evenly. Baking time
may also change so change for doneness using your own method. Extra batter should not be disposed
and can be used to make a few cupcakes.


Substitution of Weights and Measure
In baking, substitution of one ingredient is sometimes necessary. But remember that using different
ingredients can affect the taste and texture of the baked good, so it is also important to understand the
role or part of the ingredient in the recipe.

Ingredient Amount/ Weight of Ingredient Substitution
All-Purpose Flour 1 tablespoon ½ tablespoon cornstarch or
potato starch or rice starch or
arrowroot starch
Cornstarch 1 tablespoon 2 tablespoon all-purpose flour
Cake Flour 1 cup sifted 7/8 cup all purpose flour sifted,
1 cup all purpose flour minus 2
tablespoon
Granulated Sugar 1 cup 1 1/3 cup brown sugar, lightly
packed, 1 ½ cup corn syrup
minus ½ to 1/3 cup liquid
 Honey 1 cup 1 ¼ cup sugar plus ½ cup liquid
Chocolate 1 ounce 3 tablespoon cocoa plus 1
tablespoon fat
Baking Powder 1 tablespoon ¼ teaspoon baking soda plus ½
cup fully soured milk or lemon
juice mixed with sweet milk to
make 1/3 cup, ¼ teaspoon
baking soda plus ¼ to ½ cup
molasses, ¼ cream of tartar
Active Dry Yeast 1 teaspoon 1 package (7 gram) dry yeast
compressed yeast cake
Whole Egg 1 piece 2 egg yolks or 3 tablespoon
thawed from frozen eggs, 2 ½
tablespoon sifted dry whole
eggs powder plus 2 ½
tablespoon lukewarm water
Egg Yolk 1 piece 1 1/3 tablespoon frozen egg
yolk
Egg White 1 piece 2 tablespoon frozen egg white,
2 teaspoon dry egg yolk powder
plus 2 teaspoon water
Unsweetened Chocolate 1 square 3 tablespoon cocoa plus 1
tablespoon fat
Butter 1 cup 1 cup margarine, 7/8 to 1 cup
hydrogenated fat plus ½
teaspoon of fat, 7/8 cup of lard
plus ½ teaspoon salt
Coffee Cream (20 percent) 1 cup 3 tablespoons butter plus about
7/8 cup milk
Heavy Cream (40 percent) 1 cup ¼ cup butter plus ¾ cup of milk
Whole Milk 1 cup 1 cup reconstituted non-fat dry
milk plus 2 ½ teaspoons of
butter or margarine
Milk 1 cup 3 tablespoon of sifted non-fat
dry milk plus 1 cup water, 6
tablespoons of sifted crystals
plus 1 cup water
Butter Milk or Sour Milk 1 cup 1 tablespoon of vinegar or
lemon juice plus enough sweet
milk to make up 1 cup (let stand
for 5 minutes), 1 ¾ teaspoon of
cream of tartar plus 1 cup of
sweet milk




Measuring Dry and Liquid Ingredients
Measuring both dry and liquid ingredients is an important task to do, especially if you are measuring
using cups or spoons. There are specific instructions or procedures that should be followed to correctly
get the desired weight or volume of each ingredient.

Guidelines in Measuring Dry and Liquid Ingredients

Sift the ingredients in a dry measuring cup, then level off using a spatula or a knife. If it is scooped
directly from the bag, the flour will be compacted and will get more than what the recipe needs.

Sift the dry ingredients. Fill the measuring cup until overflowing. Do not shake the cup. Level off with a
spatula. Sifting is necessary if the ingredient is lumpy.

For solid fats, fill the measuring cup while pressing until it is full. Level it with a spatula.

Pour the liquid ingredient in a glass measuring cup. Check if it is filled up to the measuring mark. Do not
lift the cup while measuring.

It is best to weigh by using a kitchen scale than to measure using a measuring cup. Using a cup can make
the amount intended less or more depending on how tight or packed the ingredient is to the cup.
However, cups and spoon measures are frequently used because it is readily available as one of the
common household utensils.


Note that “1 cup flour, sifted” is different from “1 cup sifted flour”. “1 cup flour, sifted” means you need
to measure first, then sift the flour.

While “1 cup sifted flour” means you need to measure the already sifted flour.


Lesson 2: The Baking Process

Objectives
At the end of the session, you should be able to:

Identify the function of gluten in the batter mixture;
Explain the gluten development;
Determine the ways to control the gluten development;
Enumerate the sequence in the baking process; and
Explain the techniques to slow down staling of baked cakes.

Introduction
Aside from formulas and measurement, another important lesson to understand is the role of
ingredients in the baking process, especially the flour. After this lesson, you will completely understand
how each ingredient helps and how it works from the mixing up to the baking process.

It will cover discussion on the gluten, a protein present in flour that gives shape to cakes, and is the
reason behind why flour is considered as the major ingredient in cake making. The discussion on the
sequence of the baking process and on the techniques to slow down staling are also discussed as the last
topic of the lesson.

Mixing and Gluten Development

Understanding Gluten

Others may wonder what gluten is. Gluten refers to the protein substance present in wheat flour that
gives shape and structure to the baked goods.

In order for the bread to develop structure, the gluten must first be developed. Gluten in wheat flour
must first absorb water. As it is mixed or kneaded, the gluten forms strands that are long and elastic. As
the batter is leavened, or is light and expanded before it is baked, the strands confine the gases in its
tiny pocket and the product rises. When it is baked, the gluten rises and solidifies giving structure to the
baked goods.

Controlling the Gluten
The concern of every Pastry Chef is the development of the gluten in the flour, not on the starch. Too
much gluten makes the cake tough. Without - or less than the required - gluten can result to a cake that
doesn’t have good structure, or doesn’t hold together.

If a recipe requires much gluten or large amount of flour, the end product of a cake would be firm and
chewy. If there is little gluten development, then the cake would be tender.

The ways that could control the gluten development would be the following:

Flour selection
The flours are classified as either strong or weak based on their protein content. Strong flour refers to
hard wheat that has high protein content. Weak flour refers to soft wheat that has low protein content.

That is why strong flours are used for breads, and weak flours are used for cakes.

Note that only the wheat flour develops gluten. If making bread from other grains such as rye, other
than wheat flour, make sure the formula is balanced with some high-gluten wheat flour, or else the
bread will be heavy.

Shortening
As discussed in the previous lesson, any fat used in baking are called shortening. It is called ‘shortening’
because it shortens the gluten stands. It works by lubricating the strands so that they will not stick
together. That is why fats are also called tenderizers.

Remember that making a cake with high fat content will make it crumbly, but too much of it will result
to a weakened structure.

Liquid
Liquid ingredients, such as water and milk, in a recipe can affect the development of gluten. As
discussed in the introductory part of this lesson, gluten develops before baking, when the gluten
proteins absorb the liquid. This greatly affects the toughness or tenderness of the cake being prepared.
Recipe that calls for less liquid result to tender or soft cakes.

Mixing method
Mixing of the batter also affects in the development of the gluten. The more the batter is mixed, the
more it is developed. Cakes, together with the pie crust, muffins and other product that must be tender
should be mixed for a short time. Meanwhile, bread dough are mixed and kneaded for a long period of
time to develop gluten.

It is also possible to overmix the batter. This will result to the overstretching of the gluten strand causing
it to break or to crack even after baking.

If the eggs are overwhipped there is dull appearance and there is curdling. If there is no air, there will be
a dull texture. It should be silky smooth with no sign of breakage.


The Baking Process
The baking process is the same process from baking cakes to breads and cookies. This change happens in
order, or at the same time, or not one after the other. Knowing each stage would help you how to
control them.

Melting of fats
Formation and expansion of gases
Killing of yeast and other microorganism
Coagulation of proteins
Gelanitization of starches
Escape of water and other gases
Crust formation and browning

There is chemistry in baking! Recall the ingredients to be used and how it would help to bake high-
quality, flavourful cakes. The ingredient that has an intimate chemistry includes the flour, leaveners,
fats, sugar and eggs.

Stage 1. Melting of Fats
There is a reason why melted fats and even room temperature butter is done in the mixing process or
while preparing the batter. As the fat melts, they release trapped gases and surround the air cell at
different temperature. These gas bubbles from the melted fats make the baked goods more tender/soft,
having melt-in-the-mouth texture, dividing the batter into delicate sheets.

Stage 2. Formation and Expansion of Gases
Some gases are present, some expand as they are heated. Gases formed from yeast and baking powder
as it expands if they are heated. This expansion causes the cake to rise and transform, making the cell
wall thinner as they are stretched. This expansion causes the product to become soft and tender. Aside
from gases, steam is also formed as the moisture of the batter is heated.

Stage 3. Killing of Yeast and Other Microorganism
The batter may also contain other microorganism, such as bacteria and mold, in addition to the yeast.
These microorganisms die when the temperature of the batter in the oven reaches about 140 degrees
Fahrenheit or 60 degrees Celsius. Fermentation stops and no more gas are released when the yeast dies.

Stage 4. Coagulation of Proteins
When the temperature is high enough, protein such as gluten and egg proteins solidify or coagulate.
This gives structure to the baked goods.

That is why baking temperature is crucial in cake making. If the coagulation starts soon caused by too
high temperature, the solidification will start too soon before the expansion of gases complete. This will
result to baked goods that has poor volume or split gas.

If the temperature is too low, the product may not solidify or not set enough, making the product
collapse.

Stage 5. Gelatinization of Starches
The starches will then absorb the moisture, enabling it to expand and become firm.

Stage 6. Escape of Water and Other Gases
As you bake the cake, water and gases are released due to its rise in temperature, but this happens
fastest in the last stages of baking. Note that water evaporation decreases the weight of the baked
good, as it enables crust formation.

Stage 7. Crust Formation and Browning
As water evaporates or escapes as explained in stage 6, it enables the formation of crust and browning.
Browning is due to the caramelization or browning of sugar, while the starches and proteins undergo
Maillard browning that contributes to its flavour. Another factor that increases the browning is the
inclusion of milk, sugar and egg in the recipe.

Staling
What is Staling?

The main concern of the baker is to make the cake fresh and flavourful, while keeping its structure
intact. Staling refers to the change of texture and aroma of the baked goods. This is due to the lossn of
moisture made by the starch granules and the structure changes of the baked cake. Having the cakes
stale makes it firmer, drier and more crumbly.

Techniques to Slow Down Staling
Losing the freshness and palatability of the cake decreases the consumer acceptance of the baked
products. The 3 techniques that can be used to slow down staling of freshly baked cakes, are:

Protecting the product from air.
To protect the product, wrap the cake bases with or without icing in a cling wrap or plastic.

Adding moisture retainers to the formula.
Ingredients that can retain moisture are fats and sugars. Products that are high in these have less chance
of being stale. For longer keeping, small amount of fat or sugar can be added to the formula. The
moisture retained will also increase the holding capacity of the baked cake.

Freezing.
Cakes that are frozen before they become stale can maintain its quality for a longer period of time.
These cake bases should be served after thawing or losing its stiffness by being warmed.

Refrigerating, on the other hand, can increase speed of staling. Refrigerating can only be done in storing
cream fillings.


Lesson 3: The Production Process
Objectives
At the end of the session, you should be able to:

Enumerate and identify the different cake and sponge production methods;
Demonstrate the correct baking techniques;
Determine the ways to control the gluten development;
Determine the correct oven condition; and
Identify the enterprise requirements and standards in cake making.


Introduction
In this courseware, we will learn how cake bases, fillings, coatings, icing and decorations are prepared.

To start off, the first lesson will focus on how to prepare different varieties of cake. These include video
demonstrations in making cake bases such as Butter Cake, Sponge Cake, Genoese Cake, Pound Cake,
Madeira Cake and Chiffon Cake.


Butter Cake
The main ingredient of this cake is the butter. This consists of the basic ingredients such as the butter,
sugar, egg, flour, and a leavening agent – the baking powder. The mixing and production method that
can be used in making this cake are the creaming method, blending method or combining method.
Among these, the creaming method is commonly used since it produces the lightest cake with greater
volume. The goal of this method is to incorporate maximum air into the batter to achieve the desired
volume, to restrict the development of gluten, to provide structure and tenderness to the product, and
to have uniform batter.

Example:

Yellow Butter Cake
Inspired by The Martha Stewart Show Yield: Makes two 9-inch cake layer Tools and Equipment:Two 9-
by- 2 inch round cake pan, parchment paper, pastry brush, sifter, rubber spatula, cake board, electric
mixer, wire rack, oven, cake tester, mixing bowls

Ingredients
2 sticks (1 cup/227 g) unsalted butter, room temperature, plus more for pans
1 1/2 cups (195 g) all-purpose flour, plus more for pans
1 1/2 cups (180 g) cake flour
1 Tbsp. (14 g) baking powder
1/2 tsp salt
1 3/4 cups sugar
4 pcs. large eggs (200 g without shell)
2 tsp pure vanilla extract
1 1/4 cups fresh milk

Procedure:
Preheat the oven to 300 degrees Fahrenheit. Line the bottom of two 9-by-2-inch round springform pans
with parchment paper. Butter parchment paper and dust with flour, tapping out excess. Set aside. In a
medium bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.

Using a mixer set in medium speed, beat the butter and sugar until light and fluffy for 3 to 4 minutes,
scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the
mixer on low speed, add the flour mixture in three parts, alternating with the milk. (Your sequence must
begin and end with the flour.) Beat until combined after each addition.

Divide batter between the prepared pans, and smooth with an offset spatula. Bake at 300°F for 30 to 35
minutes, rotating the pan halfway through, until cake is golden brown and a cake tester inserted into
the center comes out clean. Transfer the pan to a wire rack to cool for 20 minutes. Invert the cake onto
the rack. Peel off the parchment. Invert the cake and let it cool completely, top side up.

Sponge Cake
Sponge cake is a soft, light cake that contains eggs beaten into foamy consistency. It is used as the base
in making Swiss roll.

Example:

Swiss Roll

Inspired by TESDA ACE Yield: 7 to 8 sliced rolls Tools and Equipment: 12.5-by-8.5 inch baking sheet,
mixing bowls, whisk, spatula, parchment paper, oven, wire rack, pastry brush, cake tester

Ingredients

3/4 cup (90 g) sifted cake flour
½ tsp (2.5 g) sifted baking powder
¼ tsp salt
4 pcs. (72 g) egg yolks
½ cup sugar, divided into half
4 pcs. (120 g) egg whites
1 tsp vanilla
3 Tbsp. water
1 tsp lemon extract
1/8 tsp cream of tartar

Procedure:

Preheat the oven to 300 degrees Fahrenheit for 10 to 15 minutes. Butter the 12.5-by-8.5 inch baking
sheet and line its bottom with parchment paper. Butter the parchment paper.

Using a spatula, mix the flour, baking powder, ¼ cup sugar and salt. Set aside.

Beat egg yolks with a wire whisk. Gradually add the dry ingredients alternately with water until all dry
ingredients were added. Add vanilla and lemon extract. Set aside.

In a separate bowl, beat egg whites using a mixer set on low speed. Do this until you've reached the soft
peaks stage. Gradually add the 1/8 teaspoon cream of tartar and the remaining ¼ cup sugar. Beat until
the sugar dissolves, having a stiff texture.

Cut and fold the flour mixture with the egg white mixture. Pour the mixture in the rectangular pan line
with parchment paper and smooth with a spatula.

Bake at 300°F for 10-15 minutes. Insert the cake tester making sure it comes out clean. Transfer pan to a
wire rack to cool for 15 minutes.

Lay the parchment paper on the table and dust it with confectioners’ sugar. Invert the cake on the
prepared parchment paper. Cut off any hard crusty edges. The cake base in making Swiss Roll is now
ready.


Genoese Cake
It is a French Sponge Cake - it is like a regular sponge cake, but with added butter. Having added butter,
makes it more tender and flavourful. This type of cake is made to rise by beating air into the eggs,
without using baking soda or baking powder.

Example:

Genoese

Inspired by The Martha Stewart Show, December Holiday 2007
Yield: Makes one 10-inch round cake
Tools and Equipment: 10-inch round springform pan, parchment paper, mixing bowl, sifter, whisk,
heatproof bowl, gas range, electric mixer, spatula, knife, wire rack, oven

Ingredients

8 large eggs, room temperature
1 1/3 cups granulated sugar
1 ½ tsp vanilla extract
1 ¾ cups all-purpose flour, plus more for dusting
1/8 tsp salt
1 stick (8 Tbsp.) unsalted butter, melted and cooled
1/8 stick unsalted butter, room temperature, for the pan

Procedure:

Preheat oven to 350 degrees Fahrenheit. Butter a 10-inch round springform pan. Line bottom with
parchment paper cut to fit, and coat it with butter. Dust with flour, and tap out excess.

Sift the flour and salt in a bowl. Set aside.

Whisk together eggs and sugar in a large heatproof bowl. Set bowl over a pan of simmering water, and
whisk until mixture is warm and sugar has dissolved, for about 3 minutes.

With a mixer set on high speed, beat egg mixture until it is pale and very thick for about 12 minutes.
Beat in vanilla. Add the sifted flour mixture over the egg mixture in 3 parts, folding gently with a spatula.
When the batter is almost incorporated, place about 1/2 cup of this mixture into the bowl containing
the melted butter. Pour this back to the main batter and gently fold until completely incorporated.

Gently pour the batter into a prepared pan. Bake at 350°F for 30 to 35 minutes or until a toothpick
inserted into center of cake comes out clean, and the top springs back when lightly touched. Let the
cake in the pan cool completely on a wire rack.

Run the knife around the sides of the pan. Invert cake onto rack and remove parchment.


Pound Cake
From the word itself ‘pound’, this type of cake is traditionally made with a pound of flour, butter, eggs
and sugar. Additional flavourings or dried fruits can also be added.

Example:

Classical Pound Cake

Inspired by Martha Bakes, February 2011
Yield: Makes 2 loaves
Tools and Equipment: 9-by-5-by-3 inch loaf pans, pastry brush, sifter, electric mixer, straight edge
spatula, wire rack, oven, offset spatula, cake tester

Ingredients


3 sticks (1 ½ cup/340 g) unsalted butter, room temperature, plus more for pans
4 cups (400 g) sifted cake flour, plus more for pans
1 tsp salt
4 tsp (18 g) baking powder
2 3/4 cups sugar
8 pcs. eggs, room temperature (400 g without shell)
1 cup milk, room temperature
2 teaspoons pure vanilla extract


Procedure:
1. Preheat the oven to 325 degrees Fahrenheit. Butter the two 9-by-5-by-3-inch loaf pans and dust
it with flour. Set aside.

2. Sift the flour with the salt and baking powder two times and set aside.

3. With an electric mixer set on medium speed, cream the butter until fluffy. Add the sugar
gradually, beating until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter
mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.

5. Pour batter into the prepared pans, making sure to divide the batter evenly between the two
pans. Level tops with an offset spatula. Bake at 325°F for about 1 1/2 hours, until the cake tester comes
out clean. Let the cake cool in the pan for about 10 minutes, then invert to a wire rack to cool
thoroughly.

Serving suggestion: Plate the cake with a teaspoon of cream cheese and blueberry on the side. Dust it
with confectioners’ sugar.


Madeira Cake
Madeira Cake, also known as English Pound Cake, is derived from the pound formula. This traditional
English cake is from an 18th to 19th century recipe similar to pound formula but is flavoured with lemon
zest and almond.

Example:

Madeira Loaf Cake

Inspired by bbcgoodfood.com, January 2012
Serving: 8 slices
Tools and Equipment: 9-by-5-by-3 inch loaf pan, pastry brush, greaseproof paper, electric whisk,
wooden spoon, skewer, wire rack, oven, mixing bowls, cake tester

Ingredients

175 g butter, softened, plus extra for greasing
175 g caster sugar
3 pcs. large eggs (150 g without shell)
1 lemon zest
¼ tsp vanilla extract
220 g all-purpose flour
1 ½ tsp baking powder
½ tsp salt
50 g ground almonds


Procedure:

Heat oven to 325 degrees Fahrenheit. Butter and line the base of 9-by-5-by-3 inch loaf pan with
parchment paper.

In a bowl, mix the all-purpose flour, baking powder and salt. Set aside.

In another bowl, beat together the butter and sugar with a mixer on medium speed. Do these until the
mixture is light and creamy, then beat in the eggs one at a time. Add the lemon zest and vanilla. Now
beat in the flour mixture and almonds until you have a thick batter. The batter should be loose enough
that it falls off a wooden spoon. If it’s too thick, mix in 2 Tbsp. of milk.

Tip the batter into the tin and smooth over the top with a spatula. Bake at 325 °F for 35 to 40 minutes
until the cake tester inserted in the middle comes out clean. Remove from the oven then leave to cool
for 15 minutes. Remove from the pan, peel away the paper and leave on a wire rack to cool completely
before slicing. The loaf can be kept in an airtight container for three days.


Chiffon Cake
Chiffon Cake is a very light cake with spongy texture that is made with vegetable oil, eggs, sugar, flour,
baking powder and flavouring such as vanilla extract. Since it contains egg yolks and oil, it is expected
that this cake is much richer compared to other cakes.

Example:

Chiffon Cake

Inspired by Martha Stewart Living, June 2012
Yield: 12 servings
Tools and Equipment: 9 ½ inches in diameter by 4 ½ inches deep tube pan, electric mixture, spatula,
paring knife, cake plate or platter, mixing bowls, wire whisk, cake tester

Ingredients

2 1/4 cups (270 g) cake flour
1 1/2 cups white granulated sugar, divided
2 1/4 tsp (11.25 g) baking powder
3/4 tsp salt
1/2 cup vegetable oil or corn oil
7 pcs. (126 g) large egg yolks plus 9 pcs. (270g) large egg whites
3/4 cup whole milk
1/2 tsp cream of tartar
2 tsp pure vanilla extract

Procedure:


Preheat oven to 325 degrees Fahrenheit. Cover the 9 ½ - by – 4 ½ deep tube pan with butter. Set aside.

In a bowl, whisk together cake flour, 3/4 cup white granulated sugar, baking powder and salt. Set aside.
Whisk together in another bowl the egg yolk, milk and oil. Gradually incorporate the flour mixture into
the egg yolk mixture and mix it using a wire whisk. Set aside.

Beat egg whites with a mixer on high speed, until frothy. Add cream of tartar and vanilla extract, and
beat until soft peaks form. Gradually add remaining 3/4 cup white granulated sugar, beating until stiff,
glossy peaks form for about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but
thoroughly fold in remaining egg-white mixture with a spatula.

Transfer the batter to the tube pan. Bake at 325°F for 52 to 55 minutes or until top of cake springs back
when touched. Let cool upside down for 1 hour.

Slide a knife around edges of tube and side of pan, and then release the cake.

Serving Suggestion: Cut the cake horizontally into 2 layers with a serrated knife. Transfer bottom later to
a cake plate. Spread the whipped cream and blueberries. Top with the remaining cake layer and sprinkle
with confectioners’ sugar.


Unit 4: Preparing Fillings, Coatings, Icing and Decoration
Lesson 1: Preparing Fillings and Coatings

Objectives
At the end of the session, you should be able to:


Determine the techniques to decorate cake;
Differentiate different fillings and coatings used in cake making; and
Demonstrate how Buttercream, Creme Patisserie and Ganache are prepared.

Introduction
In the last module, we learned about making 6 different cake bases, namely, Butter Cake, Sponge Cake,
Genoese Cake, Pound Cake, Madeira Cake and Chiffon Cake.

In this module, the topic will be first about fillings and coatings, followed by icing and decoration.

Fillings are the icing mixture inserted between the cake to enhance the taste and the layering of the
cake. Whereas coatings are the mixture used to cover the cake. Procedure in making fillings and coating
such as Buttercream, Cream Patisserie and Ganache will be the focus of this lesson.

Remember that fillings, coating and icing need to compliment the cake. It must also add eye appeal and
flavor to the cake base.

Decorating the Cake
Before studying the procedure on how to prepare different fillings, coatings, icing or decoration, let us
study first the basic decoration skills needed to be practiced and will be used as go along with the
lesson.

Decoration of cakes involves personal style of the pastry chef. It includes:

Spreading of the cream
Spread the cream with the use of the spatula. Even thickness should be shown across the layer of the
cake.

Piping of cream or icing
Piping can be either single layer or double layer. The piping size should all be the same and should be in
balance with the size of the cake.

Curling chocolate
Tempered chocolate can be used to decorate the cake. It can be shaved and curled.

Enrobing
Enrobing is the action of applying the glaze, such as icing or ganache, to the exterior of the cake.

Consistency of design
In decorating cake, the following consideration should be taken account: symmetry, consistency in the
size of the decoration, and balance across the products.

Buttercream
Buttercream, also known as butter cream, butter icing or mock cream, is the traditional choice used to
fill and coat the cake. It is due to its flavor and versatility. It also softer and more spreadable compared
to other icings.

Example:

Vanilla Buttercream Frosting

Yield: 3 cups

Tools and Equipment:


hand mixer or electric mixer
lazy susan
straight edge spatula
mixing bowl

Ingredients

2 sticks (1 cup/227 g) unsalted butter, softened
3 ½ cups confectioners' sugar
1 tsp fresh milk
1 tsp vanilla extract
1/8 tsp salt

Procedure:

Cream room temperature butter with a hand mixer set on medium speed until the texture is smooth
and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in the salt until blended.

Add the vanilla and milk, and beat for an additional 3 to 5 minutes or until smooth and creamy.

Serving Suggestion: Use vanilla buttercream to coat a 9-inch cake. Top it with blueberry.


Crème Patisserie, known as pastry cream or vanilla custard, is an important ingredient used in many
French recipes. This is a classic creamy custard commonly used as fillings not only for cake but also for
tarts and pastries. This can also be used as fillings to make Swiss Roll.

Example:

Crème Patisserie/Vanilla Custard

Yield: Makes 1 ¼ cups

Tools and Equipment:

small saucepan
stove
whisk
lazy susan
straight edge spatula
mixing bowl

Ingredients

1 cup evaporated milk
3 pcs. (54 g) large egg yolks
3 Tbsp. sugar
3 Tbsp. all-purpose flour
1 tsp pure vanilla extract

Procedure:

In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk egg yolks and sugar
together in a bowl. Add flour, and mix until smooth and free of lumps.

Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining milk begins to boil,
add it to egg-yolk mixture, and stir well. Return to saucepan, and place over high heat. Cook, whisking
constantly, until pastry cream thickens and boils for about 1 minute.

Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and easier to stir for
about 2 minutes more.

Serving Suggestion: Use the filling to make Swiss Roll. Dust the parchment paper with confectioners’
sugar. Lay the cake on the paper and evenly spread the filling using a spatula. Roll the sponge gently and
tightly. Leave it for a few minutes before serving.


Ganache
Ganache (pronounced as guh-nahsh) is a chocolate whipped frosting, filling or paste made from
chopped chocolate and heavy cream. This is prepared by heating the cream and stirring it into the
chocolate.

Example:

Ganache

Yield: 3 cups

Tools and Equipment:


serrated knife
chopping board
medium saucepan
stove
whisk
wooden spatula
mixer
lazy susan
straight edge spatula

Ingredients

16 oz (454 g) semisweet or bittersweet chocolate (61 percent cacao)
2 cups heavy cream
¼ tsp coarse salt

Procedure:

Coarsely chop the chocolate bar using a serrated knife.

Bring the heavy cream just to a boil over in a medium to high heat. Pour over the chocolate, and add
salt. Let it stand for 5 to 10 minutes or until the chocolate is melted. Do not stir because this will cool the
ganache too quickly, making it grainy.

After 5 to 10 minutes of melting the chocolate, stir the mixture with a whisk until smooth and shiny. This
is done to break up any pieces and to emulsify the cream and chocolate.

Scrape the chocolate on the bottom or sides of the bowl using a wooden spatula to incorporate all of it.

Let the ganache cool to room temperature, stirring often for 45 minutes to 1 hour. Beat it with a mixer
on medium-high speed for 2 to 4 minutes or until paler and fluffy.

Serving Suggestion: Spread the ganache evenly on a 9-inch cake using an offset spatula. Sprinkle the top
with chocolate chips and confectioners’ sugar


Lesson 2: Preparing Icing and Decoration
Objectives
At the end of the session, you should be able to:

Differentiate different icings and decorations used in cake making
Demonstrate how Boiled Icing, Royal Icing and Fondant Icing are prepared

Introduction
On the previous lesson, the procedure in making fillings and coatings was clearly discussed. This includes
procedure in making Buttercream, Cream Patisserie and Ganache.

To completely prepare and decorate the cake, we will now study on how to prepare icing and
decoration, such as boiled icing, royal icing and fondant icing. Procedure on how to prepare piping bag,
how to pipe royal icing leaf and flower are also included in this lesson.


Boiled Icing is a light, fluffy icing decoration that can be used in any type of cake or cupcakes.

Example:

Boiled Icing

Tools and Equipment:


piping bags
piping nozzles
saucepan
bowls
whisk
offset spatula

Ingredients

4 pcs. (120 g) egg whites
½ tsp. cream of tartar
2 cups sugar
½ cup water
2 Tbsp. corn syrup

Procedure:

Boil the sugar, water and syrup together over low heat for 3 to 5 minutes until it form threadlike
texture. Do not stir the mixture.

Beat the egg white and cream of tartar until soft peaks. Set aside.

Gradually add the boiled mixture to the beaten egg whites.

Coat the cake with boiled icing using an offset spatula.

Serving Suggestion: Color the icing with blue liquid food coloring. Pipe the boiled icing onto the side of
the cake and topped it with flower royal icing.


Royal Icing is a hard, white icing made from softly beaten white eggs, confectioners’ sugar and
kalamansi or lemon extract. This is the recommend icing to make icing leaves and flowers.

Example:

Royal Icing

Tools and Equipment:

piping bags
piping nozzles
bowls
mixer
pastry bag
Ateco tip number 69
Atelco closed star tip number 852
Atelco tip number 264
toothpick and foam pad
coupler

Ingredients

2 ½ cups confectioners’ sugar
2 pcs. (60 g) egg whites
1 pc. Kalamansi extract
Food color/s

Preparing Icing Procedure:

With a mixer set on low speed, whisk the egg whites until soft peaks.

Gradually add the confectioners’ sugar. Continue whisking until all sugar is added and completely
incorporated. If the mixture is too thick, add more egg whites; if it is too thin, add more sugar.

Add the kalamansi extract and food color/s. Beat for 1 minute more.

Preparing the Piping Bag Procedure:

To assemble the piping bag, prepare first the pastry bag, coupler and decorating tip.

Place the tip of the bag down on the bottom and cut the edge of the pastry bag. Place the coupler inside
the decorating bag to hold the decorating tip in place.

Add the tip outside the bag and screw it in the coupler.

Let the bag stand upright in a tall container to fill it easier. Fold the edges of the bag over the container.

Use a spoon or spatula to fill 2/3 of the bag with icing.

Twist the top of the bag and squeeze it until the icing comes out.

Hold the top of the bag with your dominant hand and guide the bag with the other hand.

Piping Royal Icing Leaf Procedure:

Lay the parchment paper on the table. Prepare the piping bag, Ateco tip number 69 and green royal
icing.

Prepare the piping bag and screw the Ateco tip number 69 in the coupler.

Fill the piping bag with green royal icing.

Hold the piping bag at 45 degree angle with its tip parallel on the parchment paper.

Squeeze the piping bag firmly to build the base of the icing to make leaf.

Gently shake the tip forward and backward, drawing the tip away from the base while decreasing the
pressure to build up ruffles.

Once the desired length of the leaf is achieved, stop piping and carefully lift up the piping bag to create
the tip of the leaf.

Let the leaves dry for about 30 minutes. Set aside until ready to use.

Piping Royal Icing Flower in Toothpick Procedure:

Prepare the white and yellow royal icing, Atelco closed star tip number 852, Atelco tip number 264,
toothpick and foam pad.

To make the flower bud that will serve as an anchor to the flower, use a piping bag with white royal icing
and tip number 852. Insert half-inch of the toothpick inside the tip. Squeeze the piping bag while slowly
pulling out the toothpick. Stop squeezing once it is completely pulled out. Place it in a foam pad and let
it dry for an hour.

To make the petal, use a piping bag with yellow royal icing and tip number 264. Make sure that the small
end of the piping tip is pointing up. Squeeze the piping bag and slowly rotate the bud, moving the tip to
cover the peak of the flower bud. Do 2 to 3 layers of petal or until the desired layers are achieved. For
the outer layer of the petals, position the tip at 45-degree angle, letting the wide opening of the tip
touching slightly the bud. Move the toothpick upwards and downwards until all sides of petal has been
covered.



Fondant Icing
Fondant Icing is a type of icing used to decorate cakes. This requires higher level of skills to decorate or
sculpt cakes. This type of icing is also used to make edible art cake decoration.

Example:

Tools and Equipment:


bowl
sifter
small saucepan
gas range/stove
spatula
plastic wrap
airtight container

Ingredients

2 pounds (8 cups) confectioners’ sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup white corn syrup
1 1/2 tablespoons glycerine
1 teaspoon vanilla extract

Procedure:

In a large bowl (any kind except metal), sift the sugar and make a well in the center. Set aside.

In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin
to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add
the corn syrup and glycerine, stirring until well blended. Add the vanilla extract.

Pour the gelatin mixture into the well of sugar, and mix until all of the sugar is blended. Use hands to
knead icing until it becomes stiff.

Add small amounts of confectioners’ sugar if the mixture is sticky.

Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing
works best if allowed to rest at room temperature for about eight hours before using, particularly if the
weather is humid. Do not refrigerate.

Serving Suggestion:

To cover a cake with fondant, dust a smooth, clean surface, with cornstarch and roll the fondant with a
rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over
the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake
that has been freshly iced with buttercream to make the fondant adhere to the cake.

Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the
sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with
a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a
cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.


Lesson 3: Presenting and Storing Cakes, gateaux and tortes
Objectives
At the end of the session, you should be able to:

Identify two ways to present cakes, gateaux and tortes
Determine ways to store cakes, gateaux and tortes


Introduction
Presentation and storing of cakes, gateaux and tortes is as important as on how we prepare those.

The presentation of cakes will aid to increase sale of the baked cakes. Storage will ensure that the cake
will still be served fresh.

In this lesson, the topic will be on ways to present the prepared cake and on how to store them to
maintain maximum eating quality, appearance and freshness.


Presenting Cakes, Gateaux and Tortes
In the previous lesson, the topic on how to decorate the cake was discussed. It is clearly states that the
style of the decoration can be at the discretion of the head pastry chef. The main criterion in decorating
cake is the consistency, which is why product must look the same every time it is produced.

One of the great ways to increase sales is to well display the cake. Doing so increase eye appeal and this
may pursued customers to order a slice or buy the whole cake.

The two common ways to display the cake are:
In a display fridge

Displayed on dessert buffet

It is also important to keep the cake seasonal. It is also important to keep everything clean, neat and
tidy.

Do not leave in the display 1/3 of the cake left with its bread crumb lying along the plate.

The cake must also be on a cake board slightly larger than the actual cake for it to be carried away easily
by the cake servers.

A lace coyley can also be placed under the cake for it adds visual pleasure.


Storing Cakes, Gateaux and Tortes
Cakes can easily be stored but not gateaux and tortes. Listed are the guidelines to follow in storing
cakes, gateaux and tortes in order to maintain maximum eating quality, appearance and freshness:

Away from strong odour
The cakes must be protected from strong odours such as onion and garlic. In some kitchen, there is
dedicated controlled storage, or chilled, enclosed spaces, for these cakes.

Cool room temperature
Most cakes need to be chilled because of the nature of ingredients. Food cool room must operate below
4 degrees Celsius. Note that some tortes need not to be chilled because it will spoil the flavor of the
product.

Appropriate containers
The best way to store sold cakes is to place them into boxes to ensure the product is kept intact. Take
care of the edges and top decoration that it will not be damaged when packaged.

Labelling
Correct labelling of cakes is also important. It can be placed inside the display fridge as well as outside
the package to inform the customer and protect the manufacturer against complaints.

Length of time in the cool storage
Cakes have varied expiration dates and may depend on the freshness of the ingredients. Inconsumable
food not fit for human consumption must not be sold and should be considered as waste on the part of
the manufacturer.

Freezer temperature
Long term storage in the freezer must be 18 degrees Celsius or less.



Preparing Cakes Course
Tesda Online Program
www.e-tesda.gov.ph