TVL – BPP 11

Quarter 2
Module 8
How to Present , Plate Gateaux, Tortes
and Cakes

WRITER: MA. GINA C. BUNDA

REVIEWER: KATHERINE J. GUEVARRA
 EXPECTATIONS

At the end of the lesson, learners should be able to:

A. differentiate gateaux, tortes, and cakes

B. describe how to present, plate gateaux, tortes and cakes;
C. summarize the steps in presenting, plating gateaux, tortes and cakes.

PRETEST

DIRECTIONS: Write T if the statement is correct and F if the statement is not

correct

_____1. Gateaux is a very light sponge cake with a rich icing.

_____ 2. Bread is a sweet food used as dessert usually made with cake flour,
sugar, shortening, eggs and flavors.
_____ 3. Torte is made with multi-layered cake, filled with whipped cream,
buttercreams, mousses, jams, and fruits is used as garnish.
_____ 4. Display cakes that are not neat, clean and tidy.

_____ 5. When serving any kind of dessert, you have to consider the portion control

RECAP
Last meeting, naked cake was mentioned in our lesson. Explain the difference
between a naked cake and a well decorated cake.

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 LESSON

Displaying cakes is a great way to increase the sales. There are some ways to display
your cakes or how to present it.

a. using a cake displayer

b. dessert buffet
A well-presented cake displayer increases eye appeal and may attract
customers to buy as they see it. When displaying cakes for any occasions it is
important to keep it clean, neat and tidy. Use separate cake servers to give some
additional impressions to the customers. Doilies placed under the cakes add visual
pleasure but make it sure that the cake is portioned already so as not to destroy the
doily. How to present different techniques will depend on where the product to be
sold. Availability of facilities has to be consider in presenting cakes.

A torte is rich, usually multi layered, cake that is filled with whipped cream, butter creams,
mousses, jams, or fruits. Ordinarily, the cooled torte is glazed and garnished. A torte may be
made with little to no flour, but instead with ground nuts or breadcrumbs, as well as sugar,
eggs, and flavoring

Sacher Torte baking sense.com

While Gateaux are rich cake, typically it contains layers of cream or fruit often elaborately
decorated, a light sponge cake with a rich icing.

Black Forest Cake IMGBIN.com

Cake are sponge cake desert. cakes can be many sizes or shapes like cupcakes, fruit cakes,
heavy rock cakes, light fluffy sponges. muffins or scones, and even pastries and doughnuts
are considered as cakes. Sweet baking food used a dessert it is made of cake flour, sugar
shortening, eggs and flavors.

By: Cara Mia cakes and gelato

Steps on how to prepare Gateaux, Tortes and Cakes

1. prepare and bake sponges for gateaux, tortes and cakes.

a. use appropriate tools and equipment (depends on the product)

➢ Oven
➢ Mixer
➢ Bowls
➢ Scales
➢ Baking pans
➢ Piping bags and tips
➢ Stencils
➢ Turn table
➢ Off set spatula
b. use correct techniques to produce gateaux, tortes and cakes
➢ Cut and fold
➢ Creaming
➢ Mixing
➢ Beating
➢ Whisking
➢ Cutting
➢ piping

c. select correct oven temperature in baking sponges

➢ 150 degrees C – 180 degrees C depends on cake size and
thickness
d. choose the base for gateaux, tortes and cakes
➢ Sponges
➢ Butter cake
➢ Puff pastry
➢ Choux pastry
➢ Fudge cake
➢ Carrot cake
➢ Chocolate cake
e. product characteristics
 ➢ Color of the product
➢ Appearance
➢ Consistency
➢ Moisture content
➢ Mouthfeel

2. prepare fillings, icing, decoration, coatings

a. butter creams

b. mousse

c. crème patisserie
d. ganache

e. fresh fruits

f. jams
g. nuts

3. assemble gateaux, tortes and cakes

a. base
b. filling

c. décor or garnish

4. decorate, present and display

Use of different icing, coatings and decorations

5. store gateaux, tortes and cakes.
a. store at correct temperature

b. maintains appearance and freshness

c. sell freshly baked and made gateaux, tortes and cakes

ACTIVITIES

ACTIVITY #1 and 2

DIRECTIONS: Write the steps in preparing and presenting gateaux, tortes and cakes.
Use the cycle in answering. Activity #2 Explain each cycle.
ACTIVITY #2
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WRAP-UP

Cakes are blends of flour, shortening, leavening agents, eggs, liquids. The
ability to produced cakes depends on using the correct ingredients, proper
techniques and accurate measurement, appropriate decorations and the manner of
presentation. Why it is necessary to learn the correct way of preparing and
presenting cakes, desserts or any type of food?
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 VALUING

What is your opinion about this module?

What is best in this module? Why?

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What you do not like in this module? Why?

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POSTTEST

DIRECTIONS: Fill in the blank the correct word/s to complete the sentence.
Choose your answers from the pool of words.

1. ____________ and 2. ___________ sponges for gateaux, tortes and cakes.

3. While ___________ are rich cake, typically it contains 4. _______________or fruit
often elaborately decorated, a light 5. ________________ with a rich icing. A well-
presented cake displayer 6. _________________________ increases eye appeal and
may 7._______________________ to buy as they see it. 8. _________ are blends of

9. ___________, shortening, 10. ___________________, eggs, liquids.

Prepare flour bake

Gateaux cakes layers of cream

Attract customer tortes assemble

leavening agent sponge cakes

increases eye appeal
PRETEST POST TEST
1. T 1. prepare
2. F 2. bake
3. T 3. gateaux
4. F 4. Layers of cream
5. T 5. Sponge cakes
6. increases eye appeal
7. attract customers
8. cakes
9. flour
10. leavening agent
KEY TO CORRECTION
 References

https://www.yumpu.com/en/document/read/51711462/prepare-and-present-
gateaux-tortes-and-cakes Angliss Australian Aid

https://www.quora.com/Whats-the-difference-between-gateaux-cake-and-torte
https://www.slideserve.com/mark-nicholson/prepare-and-present-gateaux-tortes-
and-cakes Mark Nicholson

https://www.google.com/search?q=pexels.com+image+for+tortes,+gateaux+and+ca
kes&tbm=isch&chips=q:pexels+com+image+for+tortes+gateaux+and+cakes,online_c
hips:chocolate+cake&hl=en&ved=2ahUKEwjbv8i9w-
DqAhWYAqYKHWZKArQQ4lYoBXoECAEQGw&biw=1333&bih=608#imgrc=wX60fA6
QA3d55M