HOW TO USE THIS COMPETENCY- BASED LEARNING

MATERIAL

Welcome!

The unit of competency, “Prepare and present gateaux, tortes and

cakes,” is one of the core competencies of BREAD AND PASTRY
PRODUCTION NC II, a course which comprises the knowledge, skills
and attitudes required for a trainee to achieve to be eligible for an
institutional and TESDA national assessments.

The module, “Preparing and presenting gateaux, tortes and cakes”

contains training materials and activities related with the skills,
knowledge and attitude required to provide arrival and departure
services to guests in commercial accommodation establishments.

In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are:

 Information Sheets
 Self-Checks
 Operation Sheets and
 Task/Job Sheets.

Follow and perform the activities on your own. If you have questions, do
not hesitate to ask for assistance from your Trainer.

Remember to:

 Work through all the information and complete the

activities in each section.
 Read information sheets and complete the self-check.
Suggested references are included to supplement the
materials provided in this module.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 1 of 36
Revision #
  Your trainer will also be there to support you and
show you the correct way to do things.

 You will be given plenty of opportunities to ask

questions and practice on the job. Make sure you
practice your new skills during regular work shifts.
This way, you will improve your speed, memory and
your confidence.
 Use the Self-Checks, Operation Sheets or Task or Job
Sheets at the end of each section to test your own
progress. Use the Performance Criteria Checklist or
Procedural Checklist located after the sheet to check
your own performance.

 When you feel confident that you had sufficient

practice, ask your Trainer to evaluate you. The results
of your assessment will be recorded in your Progress
Chart and Accomplishment Chart.
 Inside this module you will find the activities for you to
complete followed by relevant information sheets for
each learning outcome. Each learning outcome may
have more than one learning activity.

You need to complete this module before you can perform the next
module,“Preparing and displaying petits fours.”

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 2 of 36
Revision #
SUMMARY OF COMPENTENCY-BASED LEARNING MATERIALS

List of Core Competencies

No Unit of Competency Module Title Code

.
1 Prepare and Preparing and TRS741379

produce bakery producing bakery

products products
2 Prepare and Preparing and TRS741380

produce pastry producing pastry

products products

3 Prepare and present Preparing and TRS741342

presenting
gateaux, tortes and
gateaux, tortes and
cakes
cakes

4 Prepare and display Preparing and TRS741344

displaying
petits fours
petits fours

5 Present desserts Presenting TRS741343

desserts

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 3 of 36
Revision #
FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.
May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 4 of 36
Revision #
 TABLE OF CONTENT

HOW TO USE THIS COMPETENCY BASED MTERIAL……………..… 1

LIST OF CORE COMPETENCY………………………………………..…… 3
TABLE OF CONTENT………………………………………………………... 4
MODULE CONTENT…………………………………………………….…… 5
LEANING OUTCOME SUMMARY……………………………………….... 8
LEARNING EXPERIENCES……………………………………………….... 9
INFORMATION SHEET 3.3-1…………………………………………….... 11
SELF CHECK 3.3-1……………………………………………………......... 14
ANSWER KEY 3.3-1………………………………………………………..… 17
INFORMATION SHEET 3.3-2………………………………………………. 18
SELF CHECK 3.3-2………………………………………………………….. 28
ANSWER KEY 3.3-2…………………………………………………........... 31
TASK SHEET 3.3-2…………………………………………….................. 32
PERFOMANCE CRITERIA CHECKLIST…………………………………. 34
REFERENCES………………………………………………………………… 36

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 5 of 36
Revision #
 MODULE CONTENT

QUALIFICATION BREAD AND PASTRY

PRODUCTION NC II
UNIT OF COMPETENCY PREPARE AND PRESENT GATEAUX,
TORTES AND CAKES

MODULE TITLE PREPARING AND PRESENTING

GATEAUX, TORTES AND CAKES

Introduction:

This module deals with the knowledge, skills, and application

towards preparing and presenting gateaux, tortes and cakes. It details the
requirements for this competency in accordance with standard
specifications and enterprise practice such as planning of cake designs,
icing and decorations to be used and the steps in decorating cakes.
This module covers materials to use such as CBLM, information
sheets, self-check, task sheet and performance checklist.

NOMINAL DURATION: 8 HOURS

LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Prepare sponges and cakes
2. Prepare and use fillings
3. DECORATE CAKES
4. Present cakes
5. Store cakes

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 6 of 36
Revision #
 ASSESSMENT CRITERIA:

1. Select, measure and weigh ingredients according to recipe

requirements, enterprise practices and customer practices
2. Select required oven temperature to bake goods in accordance with
desired characteristics, standard recipe specifications and
enterprise practices
3. Prepare sponges and cakes according to recipe specifications,
techniques and conditions and desired product characteristics

4. Use appropriate equipment according to required pastry and

bakery products and standard operating procedures

5. Cool sponges and cakes according to established standards and

procedures
6. Prepare and select Fillings in accordance with required
consistency and appropriate flavors
7. Fill and assemble slice or layer sponges and cakes according to
standard recipe specifications, enterprise practice and customer
preferences
8. Select coatings and sidings according to the product characteristics
and required recipe specifications
9. Decorate sponges and cakes suite to the product and occasion and
in accordance with standard recipes and enterprise practices.
10. Use suitable icings and decorations according to standard
recipes and/or enterprise standards and customer preferences
11. Present cakes on accordance with customer’s expectations and
established standards and procedures
12. Select equipment and used in accordance with service
requirements
13. Maintain product freshness, appearances and eating qualities in
accordance with the established standards and procedures
14. Mark or cut portion-control cakes to minimize wastage and in
accordance with enterprise specifications and customer
preferences
15. Store cakes in accordance with establishment’s standards and

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 7 of 36
Revision #
 procedures
16. Storage methods are identified in accordance with product
specifications and established standards and procedures

Prerequisite: None

LEARNING OUTCOME SUMMARY

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 8 of 36
Revision #
 LEARNING OUTCOME #3 DECORATE CAKES
CONTENTS:
 Tools and materials used in decorating cakes
 Decorating cakes

ASSESMENT CRITERIA:
1. Decorate sponges and cakes suite to the product and occasion
and in accordance with standard recipes and enterprise
practices.
2. Use suitable icings and decorations according to standard
recipes and/or enterprise standards and customer preferences.

CONDITION:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. TOOLS, ACCESSORIES AND SUPPLIES
 Decorating tools (spatula, rubber scrapper, piping bag,
decorating tips, coupler, cake comb, cake turn table, mixing
bowl)
 Plain butter cream icing
 Colored butter cream icing
 Flowerets
 Sprinkles
 Cake box
 Straw lace
3. Learning Materials

EVALUATION METHOD:
Demonstration

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 9 of 36
Revision #
 Written test

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 10 of 36
Revision #
 LEARNING EXPERIENCES

Learning outcome#3 DECORATE CAKE

Learning Activities Specials Instruction

Read information sheet 3.3-1 on

1. Read information sheet 3.3-1
“Tools and Materials used in
Decorating Cakes”
your CBLM about tools and
materials used in Decorating
Cakes. If you have some problem
about the content of the
information sheet, do not hesitate
to approach your facilitator.

2. Answer self-check 3.3-1 and Refer your answers to the answer

compare your answers to answer key for the self-check. You are
key. required to get all answers
correct. If not, read the
information sheet again to answer
all questions correctly.

3. Read information sheet 3.3-2 You are free to ask questions if

“Decorating Cakes” you have encountered problems
or if you have queries in your
mind regarding the content of the
information sheet.

If you feel that you are

knowledgeable on the content of
the information sheet, you can
now answer self-check provided in
the module.

Refer your answers to the answer

4. Answer self-check 3.3-2 and

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 11 of 36
Revision #
 compare your answers to key for the self-check. You are
answer key. required to get all answers
correct. If not, read the
information sheet again to answer
all questions correctly.

5. Observe Demonstration on Refer your answers to the answer

“Decorating cakes” key for the self-check. You are
required to get all answers
correct. If not, read the
information sheet again to answer
all questions correctly.

6. Perform Task Sheet 3.3-1 on Compare to performance criteria

“Decorating cakes.” checklist 3.3-1 on “Decorating
cakes.”

7. Evaluate your performance using Compare your work to the

Performance Criteria Checklist 3.3-1
Performance Checklist 3.3-1. If
you got 100% correct answer in
this task, you can now move to
the next activity. If not, review the
information sheet and go over the
task again.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 12 of 36
Revision #
 INFORMATION SHEET 3.3-1

TOOLS AND MATERIALS USED IN DECORATING CAKES

Learning Objectives:
After reading this Information Sheet, YOU MUST be able to:
1. Identify the different tools and materials used in cake decoration.
2. Accurately use the different tools and materials in cake decoration
according to the standard operating procedure.

Introduction
Cake decoration requires special tools, equipment and materials in
order to bring out the best results. To prepare yourself in decorating cakes,
you need to familiarize the following baking tools and materials specified
according to their use.

DIFFERENT TOOLS AND MATERIALS USED IN DECORATING CAKES

SPATULA

It comes in different sizes; small

spatula are used to remove muffins
and molded cookies from pans which
is 5 to 6 inches; large spatula for icing
or frosting cakes; flexible blade is
used for various purposes.

RUBBER SCRAPER

Used to remove bits of food in side of

the bowl, pans and electric mixers
and to gather or consolidate batter,

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 13 of 36
Revision #
dough and more.

CAKE COMB

Commonly square flat stainless-steel

tool with three sets of serrated edges,
used for making decorations in cake
frosting; also called icing comb.

DECORATING TIPS

These are small metal cones that are

used to shaped and produce various
designs when icing is pressed through
them.

PIPING BAGS

It is an often cone-or triangular-
shaped, hand-held bag made
from cloth, paper, or plastic that is
used to pipe semi-solid foods by
pressing them through a narrow
opening at one end, for many
purposes including cake decoration.
It is filled through a wider opening at
the opposite end, rolled or twisted
closed, and then squeezed
to extrude its contents.

CAKE BOARD

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 14 of 36
Revision #
A metal or cardboard foil coated disk
on which cakes are served.

CAKE TURN TABLE

It is a rotating circular platform stand

onto which a cake may be placed to
assist in icing and in decoration.

MIXING BOWL

It comes in graduated sizes and has

sloping sides used for mixing
ingredients.

SELF-CHECK 3.3-1

Multiple Choice

Instruction: Read the sentence carefully. From the given choices,

encircle the letter of the correct answer.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 15 of 36
Revision #
1. These are the small metal cones that are used to shaped and produce
various designs when icing is pressed.

A. Cake board
B. Rubber scraper
C. Decorating tips
D. Piping bags

2. Which of the following statement is correct?

A. Cake comb is used to spread icing on top of the cake.

B. Cake turntable is a rotating circular platform stand unto which a cake
may be placed to assist in icing and decoration.
C. Small spatula is used to remove muffins and molded cookies from pans
which is 4 to 6 inches
D. Small spatula is used for various purposes which is 6-7 inches

3. A square flat stainless-steel tool with three sets of serrated edges, used for
making decorations in cake frosting.

A. Cake comb
B. Cake turntable
C. Decorating tips
D. Piping bag

4. It comes in graduated sizes and has sloping sides used for mixing
ingredients.

A. Mixing bowl
B. Cake comb
C. Cake board
D. Rubber scraper

5. It is used to remove bits of food in side of the bowl, pans and electric mixers
and to gather or consolidate batter and dough.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 16 of 36
Revision #
 A. Spatula
B. Rubber scraper
C. Cake comb
D. Cake board

6. A metal or cardboard foil coated disk on which cakes are served.

A. Cake comb
B. Cake board
C. Cake turntable
D. Mixing bowl

7. It is used to remove muffins and molded cookies from pans for icing or
frosting cakes.

A. Rubber scraper
B. Spatula
C. Piping bag
D. Decorating tips

8. The following are the proper usage of piping bag EXCEPT,

A. by pressing them through a wide opening at one end

B. by pressing them through a narrow opening at one end
C. is filled through a wider opening at the opposite end
D. rolled or twisted closed, and then squeezed to extrude its contents

9. It is called an icing comb.

A. Cake board
B. Piping bag
C. Decorating tips
D. Cake comb

10. The size of small spatula that is used to remove muffins and molded
cookies from pans.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 17 of 36
Revision #
 A. 6 to 7 inches
B. 2 to 3 inches
C. 5 to 6 inches
D. 4 to 5 inches

ANSWER KEY 3.3-1

1. C
2. B
3. A
4. A
5. B
6. B
7. B
8. A

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 18 of 36
Revision #
9. D
10. C

INFORMATION SHEET 3.3-2

DECORATING CAKES

Learning objectives:
After reading this information sheet, you must be able to:

1. Familiarize the tips and steps in decorating cakes

2. Decorate a cake using butter cream icing according to the standard
operating procedure.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 19 of 36
Revision #
Introduction

Decorating cake is considered as an art around the world. That is why

cake decorating competitions are very popular. It is considered one of the
sugar arts using icing or frosting, including edible decoration elements to be
placed on the cake to make simple cake more visually appealing.
Well – decorated cakes may serve as centerpieces during specials
occasions, such as birthdays/debuts, weddings, graduations or anniversaries.
The presentation of baked products, especially cakes for special occasions, not
only adds to the cakes’ visual appeal but also contributes to its taste.

Tips for Successful Cake Decoration

 Choose the right type of cake to decorate. Decorating a cake requires

additional effort; hence, it makes sense for the reason to decorate it to be
a good one. It wouldn't be worth trying to decorate cakes that are to be
eaten warm from the oven, such as a cake topped in syrup or sauce. The
point of such cakes is that they're already as good as they need to be. And
some cakes are fine without decoration or with decoration, such as fruit
cakes, and it is really the occasion that helps you to decide whether or
not to decorate. Cakes that are suitable for decorating include:
Cupcakes
Christmas cakes
Wedding cakes
Children's party cakes
Special age birthday party cakes
A doll cake (known in the cake decorating world as a "Dolly
Varden" cake)
Farewell cakes
Novelty "geek" cakes, often based on a computer, electronic,
science fiction, etc., theme; often very fiddly work!

Cakes for fundraising at bazaars, fairs, galas, etc.

Photo op cakes – cakes being photographed for a special occasion,
a blog, a Flicker photo stream, an instructional article, etc.
Cakes being entered into competitions
 Trim cake if necessary to make it smooth and symmetrical.
 Remove the crumbs of the cake first before starting to decorate.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 20 of 36
Revision #
  Cool the cake thoroughly
 Insert strips of waxed paper or aluminum foil under the cake before
starting to decorate to avoid unnecessary mess. Remove the strips
before making the boarding design.
 Put the bottom part of the cake upward to make the cake level.
 Cover the cake board with fondant, foil, or tulle/ruffles.

 Decide on the type of frosting or icing you'd like to work with if icing
a cake. It's important to feel comfortable with the frosting or icing
techniques required for decorating cakes; some are more complicated
than others and if you're just starting out, it's recommended that you
don't take on difficult decoration projects until your confidence increases.

Butter cream or Vienna cream

This is an easy-to-use frosting that

fills gaps and covers up all sorts of
unsightly cake bumps and dips! It
produces a whipped cream style of
appearance and can be smoothed
down or allowed to settle in peaks.
Butter cream frosting is easy to color
and flavor, with typical flavors
including chocolate, vanilla, lemon,
coffee, and strawberry.

Fluffy frosting

This uses a frosting created

by beating in an electric mixer.
This must be applied on the day it
is to be served; it has a
marshmallow type consistency. In
storage, the frosting becomes a
little crisp and loses its gloss.

Sugar paste

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 21 of 36
Revision #
 Sugar paste is rolled fondant.

Royal icing

This is similar to sugar paste

and is often available ready-made.

Pastillage

This icing comes from the cake

decorating supplier in powder form
and is very useful for intricate
decorating work that you need to
keep in shape. It's a sugar paste
dough or gum and can also be
made from scratch. The icing dries
very quickly, and once dry, it is so
hard it will "snap" if bent. It has a
high ability to resist breaking down
in the presence of moisture. The
downside to this icing is that you'll
need to work with it very fast,
before it dries. If you want to use
pastillage for modelling, you'll need
to mix it 50/50 with sugar paste.

Petal paste

This icing is ideal for making

flowers, as it produces extremely
fine detail. It's a good idea to
slightly dampen your fingers when
working with this paste.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 22 of 36
Revision #
 Sugar glue

This isn't icing but a "glue"

that allows you to stick together
pieces modeled from icing.

Modelling paste

This is a combination of sugar

paste mixed with tragacanth gum to
make an edible modelling paste.

Pre-made icing sheets with

printed designs

These are popular for

children's cakes and feature such
designs as movie, cartoon, and TV
show characters. Follow the
instructions provided on how to
apply these to the cake's surface.

Dusted icing sugar 

While very simple, this can be

very effective on the right type of
cake, especially where the cake's
constitution is already sufficiently
rich without adding icing or frosting
(such as flourless cakes and dessert
cakes).

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 23 of 36
Revision #
  Use the right consistency, flavor, and texture of the icing.
 Put adequate icing at the center of the topmost layer. Then, spread
the icing over the cake. Using a spatula, push the excess to the
sides. Make sure the icing on top is smooth.
 Think beyond icing or frosting. There are many other means for
decorating a cake besides icing or frosting. You can use such items in
combination with icing, or add them direct to the cake.
These include:
Fruit – fresh fruit pieces, dried
fruit, fruit arranged into
shapes such as flowers
or animals, glazed fruit
(with jam, etc.), toffee-
dipped, crystallized rind,
etc.

Flowers – edible flowers can

make a cake appear
very elegant

Cream – thickened cream can be

shaped into
quenelles, spread
over a cake, used for
filling or piped on

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 24 of 36
Revision #
 Candies – all sorts of candies
can make excellent
cake designs

Drizzled chocolate – either

randomly
drizzled, or
in a pre-
determined
pattern

Dusted cocoa or other

chocolate - chocolate curls,
sprinkles, pieces,
shapes, etc.

Nuts – especially halved, slivered,

or shaved nuts

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 25 of 36
Revision #
 Streusel topping – baked on, no
need to
decorate
other than a
quenelle of
cream next
to each serve

Toffee strands, shards, or

shapes
– you'll need to practice
making these until you
get the knack of it
but toffee can work well
as a decorative element
on a cake

Coconut (shredded or
desiccated)
– coconut can be colored using
food coloring (use wet hands or
wet gloved hands to rub the
coloring through); it can also be
toasted

Jam or preserves.

 For a layered cake, spread some

frosting or filling over the frost, or
filling over the fruit cake layer.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 26 of 36
Revision #
 Then, put the next layer on top.
Press down this layer lightly to
ensure that the cake sticks to the
filling with no air space in between.

 Ice the cake on the cake board to prevent

accidents in transferring.
 Hold the spatula vertically against the sides
of the cake and press lightly while turning
the cake around.
 To minimize difficulty in making the frosting
smooth, choose any of the following:

 Use a cake comb to create design and

smoothing out the icing.
 Use the tines of a cork to make lines
or curves.
 Use the spatula in creating designs.
 Cover the top and sides of the cake
with chocolate curls, nuts, and cherries or
sprinkle with cocoa powder or powdered
sugar.
 Use the following decorating tips to pipe out borders along the
upper and lower edges of the cake
- Tip # 67-68 or leaf tip to pipe out scallops or simple continuous
borders
- Tip # 28-30 or star tip to pipe out small roses, scallops, or shells
- Create a lattice at the top of the cake by
criss-crossing strips of frosting
 Observe pressure control through the
following techniques:
 Choosing the right decorating bag

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 27 of 36
Revision #
  Filling the decorating bag correctly
 Folding grease-proof paper or parchment pastry triangles

STEPS IN DECORATING CAKE

 Mise en place all the tools and materials needed for the procedure.
 Place the cake on the cake board and place it on the cake turntable.
 Put butter cream icing on the top of the cake and spread the icing
towards the edge using spatula.
 Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
 Use the cake comb to improve the appearance of the cake.
 Place the colored butter cream icing in a piping bag with decorating tip
and decorate the borders.

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 28 of 36
Revision #
  Add some flowerettes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it
make more attractive.
 Write a special message with dark colored icing on the top of the cake if
desired.
 Return all the tools and equipment after washing on its proper places.

SELF-CHEK 3.3-2

Instruction: Read the sentence carefully. From the given choices,

encircle the letter of the correct answer.

1. It is a frosting created by beating in an electric mixer and must be

applied on the day it is to be served.

A. Fondant
B. Fluffy frosting
C. Butter cream frosting
D. Vienna cream

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 29 of 36
Revision #
 2. Considered as an art around the world and one of the sugar arts using
icing or frosting, including edible decoration elements to be placed on
the cake to make simple cake more visually appealing.

A. Decorating cake
B. Pastillage
C. Petal paste
D. Toffee

3. These are the popular design for children's cakes and feature such
designs as movie, cartoon, and TV show characters.

A. Pre-made icing sheets with printed designs

B. Fondant
C. Petal paste
D. Modelling paste

4. It is a kind of icing ideal for making flowers, as it produces extremely

fine detail and it's a good idea to slightly dampen your fingers when
working with this paste.

A. Modelling paste
B. Petal paste
C. Streusel
D. Butter cream

5. An easy-to-use frosting that fills gaps and covers up all sorts of

unsightly cake bumps and dips and it produces a whipped cream style
of appearance and can be smoothed down or allowed to settle in peaks.

A. Streusel
B. Toffee
C. Pastillage
D. Butter cream or Vienna cream

6. It is a method to make the cake smooth and symmetrical.

A. Cake comb
B. Petal paste

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 30 of 36
Revision #
 C. Trim cake
D. Modelling paste

7. A tool used to create design and smoothing out the icing.

A. Trim cake
B. Fork
C. Cake comb
D. Spatula

8. It is a combination of sugar paste mixed with tragacanth gum.

A. Petal paste
B. Modelling paste
C. Fondant
D. Pastillage

9. It is the next step after you put the butter cream on top of the cake.

A. Spread the butter cream on top of the cake using spatula.

B. Spread the butter cream on top of the cake using cake comb.
C. Spread the butter cream on all sides of the cake by spinning the turn
table.
D. Add some flowerettes.

10. It is a tip # that creates a leaf structure, scallops or continuous

borders.

A. Tip # 28-30
B. Tip # 68-67
C. Tip # 66-67
D. Tip # 67-68

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 31 of 36
Revision #
 ANSWER KEY 3.3-2

1. B
2. A
3. A
4. B
5. D
6. C
7. C
8. B
9. A
10. D

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 32 of 36
Revision #
 TASK SHEET 3.3-1
Title: DECORATE CAKES (Butter Cream Icing)
Performance Objectives: Given the appropriate tools and materials, you are
required to decorate a cake following the
procedures. You are given 1 ½ hours to perform
the task.
Material Needed:
 Decorating tools (spatula, rubber scrapper, piping bag, decorating
tips, coupler, cake comb, cake turn table, mixing bowl)
 Plain butter cream icing
 Colored butter cream icing

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 33 of 36
Revision #
  Flowerettes
 Sprinkles
 Cake box
 Straw lace
Steps/Procedures:

The trainees will work in the Practical work area and they will be given
one and a half hour to decorate a cake. The trainer will go around and
give comment/s and suggestion/s. At the end of one hour, trainees will
present their output.
 Mise en place all the tools and materials needed for the procedure.
 Place the cake on the cake board and place it on the cake turn table.
 Put butter cream icing on the top of the cake and spread the icing
towards the edge using spatula.
 Spread icing on all sides of cake by spinning the turn table until the
entire cake is covered with icing.
 Use the cake comb to improve the appearance of the cake.
 Place the colored butter cream icing in a piping bag with decorating tip
and decorate the borders.
 Add some flowerettes, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it
make more attractive.

 Write a special message with dark colored icing on the top of the cake if
desired.
 Return all the tools and equipment after washing on its proper places.

Assessment Method:

Return Demonstration using Performance Criteria checklist

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 34 of 36
Revision #
 PERFORMANCE CRITERIA CHECKLIST 3.3-1

Name of Trainee: Ana May Sabuya

Date: June, 2019

Performance Criteria YES NO

Did you….
1. Mise en place all tools and materials needed for the
procedure?
2. Placed the cake on the board an on the cake turn
table?

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 35 of 36
Revision #
 3. Put the butter cream icing on the top of the cake and
spread the icing towards the edge using spatula?
4. Spread icing on all sides of cake by just spinning the
turn table until the entire cake is covered with icing?
5. Use the cake comb to improve the appearance of the
cake?
6. Placed the colored butter cream icing in a piping bag
with decorating tip and decorated the borders?
7. Added some flowerretes, and used another set of
piping bag with leaf tip containing green colored
icing, piped to form leaves to make more attractive?
8. Wrote a special message with dark colored icing on
the top of the cake? (if he/she desired to wrote)
9. Return all the tools and equipment after washing on
its proper places.

Comments/ Suggestions:

Trainer: Date:

REFERENCES

1. TM MANUALS
2. TR BREAD AND PASTRY PRODUCTION NC II
3. GOOGLE, IMAGES ON DIFFERENT EQUIPEMENT,
TOOLS AND MATERIALS

FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.

May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 36 of 36
Revision #
FRONTLINERS SKILLS Bread and Pastry Date Developed: Document No.
May 2019
TRAINING AND Production
REVIEW CENTER, INC. NC II

Preparing and Presenting

Gateaux, Tortes and Cakes Developed by: Issued by:
Page 37 of 36
Revision #