Republic of the Philippines

Department of Education
Regional Office IX, Zamboanga Peninsula

9/10/11/12 Z est for P rogress

Z eal of P artnership

Bread and Pastry Production

Quarter 3 - Module 6
Prepare and Present Gateaux, Tortes and Cakes
LO 3: Decorate Cakes

Name of Learner:
Grade & Section:
Name of School:
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TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12
Alternative Delivery Mode
Quarter 3 – Module 6
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other
things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Developer: Nova Sheila Marjorie F. Montilla
Editor: Luzbella G. Moay
Reviewer: Nilda Y. Galaura,Evelyn C. Labad
Illustrator: Nova Sheila Marjorie F. Montilla
Layout Artist: Monique Remegele F. Montilla
Management Team: SDS: Ma. Liza R. Tabilon EdD, CESO V
ASDS: Judith V. Romaguera
OIC-ASDS; Ma. Judelyn J. Ramos
OIC-ASDS: Armando P. Gumapon
CID Chief: Dr. Lilia E. Abello
EPS-LRMS: Dr. Evelyn C. Labad
ESP-TLE – Nilda Y. Galaura
PSDS: Rey Teotimo B. Tambolero
Principal/School Head: Gerardo R. Montilla Jr. Ed. D

For inquiries or feedback, please write or call:

Department of Education
Schools Division of Zamboanga del Norte
Capitol Drive, Estaka, Dipolog City
Fax: (065) 908 0087 | Tel: (065) 212 5843, (065) 212 5131
zn.division@deped.gov.ph

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 What I Need to Know

Welcome to the course of Bread and Pastry Production!

This Module consists the Third Quarter Lesson 1. Prepare and Present
Gateaux, Tortes and Cakes: Learning Outcome- 3. Decorate Cakes, Code: TLE
_HEBP9-12TC-IIIh-i-9
LO3. 3.1 Decorate sponges and cakes suited to the product and occasion and
in accordance with standard recipes and enterprise practices
3.2 Use suitable icings and decorations according to standard recipes
and/or enterprise standards and customer preferences
This module is designed to equip TLE/TVE learners with essential Knowledge,
Skills, and Attitude in Bread and Pastry Production in accordance with the industry
standards which lead to National Certificate Level II.
Further, this is a self-paced Module for the achievement of the prescribed
learning competencies. It also prepares you to be the forefront of the fast- growing
world of industry and in your quest for higher education, middle-skills development,
employment and entrepreneurship.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the tasks at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

What I Know
Let us determine how much you already know about preparing and presenting
gateaux, tortes and cakes.
Directions: Choose the best answer written inside the box below, write the letter only
in your answer sheet.
a. Butter Cream e. Meringue
b. Whipped Cream f. Fondant
c. Royal Icing g. Chocolate Ganache
d. Cream Cheese Frosting

________ 1. This is made of sifted powdered sugar, milk and superior butter.
________ 2. This type of cake icing is achieved using cold heavy whipping cream
and sugar. Some would advise you to use powdered sugar, but
ordinary granulated sugar would work just as well.
________ 3. This type of cake icing dries into a hard-outer shell. It is also one of

3
 the easiest to dye edible colorings. There are two ways to make this
type of frosting: using egg whites (like a meringue icing) and
powdered sugar or by using meringue powder in place of egg whites.
________ 4. Cream cheese frosting is made with part butter cream frosting and a
good quality cream cheese. This type of frosting is usually perfect for
carrot cakes, red velvet cakes and as a filling for doughnuts and
cupcakes because of its consistency.
________ 5. This is a popular heavy frosting among celebration cake because it is
easy to sculpt and work out. Basic fondant ingredients include
gelatin, glycerin, water, icing or castor sugar (lighter than powdered
sugar) and shortening.

Lesson Learning Outcome - 3. Decorate Cakes

Definition of Terms
Butter - a solid emulsion of fat globules, air and water made by churning milk or
cream and used as food. Made from fatty proteins of milk.
Cream - the yellowish part of milk containing from 18% to 40% butterfat
Cream Cheese – a mild soft unripened cheese made from whole sweet milk enriched
with cream
Fondant - is made by melting marshmallows (or heating the gelatin mixture) and
adding the rest of the ingredients until you achieve the right consistency, which
ideally, should stretch but should not tear easily. This cake icing is quite heavy and
sculpting it to various shapes is possible with the use of carving and decorating
tools.
Ganache - a mixture of cream and chocolate used as fillings and frostings.
Icing - is also called frostings. This is a sweet coating made of sugar, butter, water,
and egg whites or milk; it is often flavored and cooked and used to cover or decorate
baked goods, such as cakes or cookies.
Meringue - mixture of egg whites, cream of tartar and sugar beaten into desired
peaks.
Scrape - to remove sticky ingredients from the side of the mixing bowl.
Spatula - A flat tool used to level dry ingredients, loosened cakes from pans and
spread icings/frostings on cakes.
Turntable - a pedestal with a flat, rotating top used to for holding cakes while they
are being decorated

What’s In
Let us determine how much you have learned from the previous lessons:
Directions: Answer the following questions and use separate sheet for your answer.
(5 points each)

1. Why do we have to know the points to consider when choosing fillings for cakes?
___________________________________________________________________________________
___________________________________________________________________________________
_____________________________________________________________________________

2. What are the cake fillings?

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___________________________________________________________________________________
___________________________________________________________________________________
_____________________________________________________________________________

3. How will you fill cake layers?

___________________________________________________________________________________
___________________________________________________________________________________
_____________________________________________________________________________

What’s New

Directions: Identify the given pictures below. Choose the word/s of your answer
inside the box by writing in a separate sheet.

Butter Cream Meringue

Chocolate Ganache Fondant

1.______________ 3._________________

2.______________ 4._________________

©NSM Montilla

What is It

Lesson Information 1

Icing and Frosting

Meaning of Icing

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 Icing is a sweet coating made of sugar, butter, water, and egg whites or milk;
it is often flavored and cooked and used to cover or decorate baked goods, such as
cakes or cookies.

Different Types of Icing

Here are the most popular kinds of cake icing that you can use to finish your cakes.

1. Butter Cream
Butter cream is made of sifted powdered sugar, milk and
superior butter. The quality of butter used will reflect on
the appearance, consistency and taste of your butter cream
frosting.

Children love this type of frosting and are one of the most
common types used in cake decorating and the secret is
whipping up the butter at the right temperature. Also,
since this type of cake icing melts easily in hot weather, the finished cake must
be chilled prior to serving to prevent the butter cream frosting from losing its
stiffness.

2. Whipped Cream
This type of cake using is achieved using cold heavy
whipping cream and sugar. Some would advise you to use
powdered sugar, but ordinary granulated sugar would work
just as well.

You can also add your preferred extract or flavoring to

match your cake’s flavor. This is a favorite among those
who love a light and easy-to-make frosting on their cake.

3. Royal Icing
This type of cake icing dries into a hard-outer shell. It is
also one of the easiest to dye edible colorings. There are two
ways to make this type of frosting: using egg whites (like a
meringue icing) and powdered sugar or by using meringue
powder in place of egg whites.

This type of icing is also used to “flood” or color cookies by

adding a bit more water to draw features on plain biscuits
or cookies.

4. Cream Cheese Frosting

Cream cheese frosting is made with part butter cream frosting and a good quality
cream cheese. This type of frosting is usually perfect for carrot cakes, red velvet
cakes and as a filling for doughnuts and cupcakes because of its consistency.

It is a bit heavier to spread than most types of cake icing. Some would even put
cream cheese frosting in their bread as a standalone spread.

5. Meringue

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 The basic ingredients for its frosting are egg whites, cold water and granulated
sugar and are one of the most common types of cake icing. It is light and fluffy
because air is introduced into the egg mixture to create a stiff consistency.

6. Fondant
This is a popular heavy frosting among celebration
cake because it is easy to sculpt and work out.
Basic fondant ingredients include gelatin, glycerin,
water, icing or castor sugar (lighter than powdered
sugar) and shortening.

Fondant is made by melting marshmallows (or

heating the gelatin mixture) and adding the rest of
the ingredients until you achieve the right
consistency, which ideally, should stretch but
should not tear easily. This cake icing is quite heavy and sculpting it to various
shapes is possible with the use of carving and decorating tools.

7. Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake
icings to make.

Lesson Information 2

Steps and Procedures in Icing a Cake

You will need:

 Cake cardboard
Cake boards come in all different sizes. Use a board that is 1-inch larger than the
cake pan. If you don’t have cake boards, a kitchen plate would be just fine.
 Turntable
It is used to move cake easily in making frosting and decorating.
 Cake decorating knife or Icing spatula
These are round tipped blunt knives that are essential for moving icing around
and smoothing edges. They come in bent and flat. I almost exclusively use a flat,
but the bent come in handy for smoothing the top of cakes.

Procedure in icing a cake

1. Start by taping a doily to your cake board, or kitchen plate. Place on the revolving
cake stand.
2. Center cake on top of the cake board or kitchen plate.
3. Dollop about ¾ cup of frosting in the center of the cake round.
4. Pour about ½ cup to ¾ cup pf butterscotch filling (filling of your choice) into the
center of the iced layer. Using the back of a spoon, not your spatula, spread the
filling until it reaches the icing barrier that you have created.

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5. Set aside the butterscotch topped layer for a moment. Place the second layer of a
cake on a piece of waxed paper on the revolving cake stand, top side up. Trim the
cake with a serrated knife to even out the cake round just as you did with the
first layer.
6. Return the butterscotch layer to the cake stand and carefully place the second
layer, frosting side down, on top of the butterscotch filling.
7. Make sure that the top of the cake is fairly even. Gently push the cake down a bit
if one side is higher than the other. Place a cup of frosting onto the center of the
cake. Using the icing spatula spread the frosting out towards the edges of the
cake. Smooth the center letting frosting accumulate at the edges of the top of the
cake if you find you have extra. The extra frosting at the edge of the cake can be
used to frost the sides of the cake.
8. Run the icing spatula under warm running water. Cleaning the knife with warm
water will help smooth the icing more easily.
9. Once the sides have been frosted and smoothed, clean the icing spatula once
again.

What’s More

Activity
Enhance your skills in preparing Meringue / Boiled Icing by using the
standard measuring tools, practice the proper way of measuring ingredients
following the steps given. After the activity, accomplish the Scoring Rubrics. You can
watch the video tutorial in YouTube (NoSheiMar’s Baking Tutorial -
https://youtu.be/rDR8c9jNsvw).

Boiled Icing
Ingredients
Syrup: Meringue:
3 cup granulated sugar 6 egg whites
1 tsp. cream of tartar ½ tsp. cream of tartar
1 cup water 1 tsp. vanilla

©NSM Montilla

Procedure
1. In a sauce pan, boil sugar, water and cream of tartar together without stirring
until threadlike stage consistency.

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 ©NSM Montilla

2. In another mixing bowl, beat egg whites and cream of tartar until stiff peak form
consistency.

©NSM Montilla

3. Gradually pour the syrup mixture into the stiffly beaten egg whites. Continue
beating the mixture until properly mixed.

©NSM Montilla

4. Add vanilla extract.

©NSM Montilla

PERFORMANCE LEVEL
4 – Can perform this skill without supervision and with initiative and
adaptability to problem situations.

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 3 – Can perform this skill satisfactorily without assistance or supervision.
2 – Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision
1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4
1. In a sauce pan, boil sugar, water and cream of tartar together
without stirring until threadlike stage consistency.
2. In another mixing bowl, beat egg whites and cream of tartar
until stiff peak form consistency.
3.Gradually pour the syrup mixture into the stiffly beaten egg
whites. Continue beating the mixture until properly mixed.
4.Add vanilla extract.
Note: Use this icing, Meringue /Boiled Icing in frosting a Cake.

What I Have Learned

Self – Checked LI - 1

Directions: Identify what is described in the sentence below. Write your answers on
your answer sheet.

1. It is made of sifted powdered sugar, milk and superior butter. The quality of
butter used will reflect on the appearance, consistency and taste of your butter
cream frosting.
2. This type of cake icing dries into a hard-outer shell. It is also one of the easiest to
dye edible colorings. There are two ways to make this type of frosting: using egg
whites (like a meringue icing) and powdered sugar or by using meringue powder
in place of egg whites.
3. This type of cake using is achieved using cold heavy whipping cream and sugar.
Some would advise you to use powdered sugar, but ordinary granulated sugar
would work just as well.
4. The basic ingredients for its frosting are egg whites, cold water and granulated
sugar and are one of the most common types of cake icing. It is light and fluffy
because air is introduced into the egg mixture to create a stiff consistency.
5. This is a popular heavy frosting among celebration cake because it is easy to
sculpt and work out. Basic fondant ingredients include gelatin, glycerin, water,
icing or castor sugar (lighter than powdered sugar) and shortening.

Self – Checked LI - 2

Directions: Arrange the steps in icing the cake. Write the correct order of steps in
your answer sheet.

1. Prepare the needed tools and materials. (cake board, spatula, decorating tips and
bags, coupler, spoons, cake turner (turntable), utility trays, bowls and plates,
food color.)

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2. Center cake on top of the cake board and place the cake on top of the turntable.
3. Using a pastry bag with a decorating tip, fill the frosting into the center of the
cake round.
4. Spread the icing using the spatula. Put fruit fillings.
5. Place the second layer of cake on top. Gently push the cake down.
6. Apply icing on top of the cake, using the spatula, spread the icing towards the
edges of the cake. Smooth the icing.
7. Frost the side of the cake. Run the icing spatula under warm running water, this
will help smooth the icing more easily.
8. Once the sides have been frosted and smoothed, clean the icing spatula once
again.
9. Design cake with the desired designs and borders using the different pastry tips
(round, leaf, basket, rose and star)

What I Can Do

Performance Task
Directions: Record performance either in pictures or recorded videos.

Perform the tasks given below.

1. Prepare the needed tools and materials. (cake board, spatula, decorating tips and
bags, coupler, spoons, cake turner (turntable), utility trays, bowls and plates,
food color.)

©NSM Montilla

2. Center cake on top of the cake board and place the cake on top of the turntable.

©NSM Montilla

3. Using a pastry bag with a decorating tip, fill the frosting into the center of the
cake round.

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 ©NSM Montilla

4. Spread the icing using the spatula. Put fruit fillings.

©NSM Montilla

5. Place the second layer of cake on top. Gently push the cake down.

©NSM Montilla

6. Apply icing on top of the cake, using the spatula, spread the icing towards the
edges of the cake. Smooth the icing.

©NSM Montilla

7. Frost the side of the cake. Run the icing spatula under warm running water, this
will help smooth the icing more easily.

12
 ©NSM Montilla

8. Once the sides have been frosted and smoothed, clean the icing spatula once
again.

9. Design cake with the desired designs and borders using the different pastry tips
(round, leaf, basket, rose and star)

©NSM Montilla

Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task. Use separate sheet for your
scores.

PERFORMANCE LEVEL
4 – Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Can perform this skill satisfactorily without assistance or supervision.
2 – Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision
1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4
1. Prepare the needed tools and materials. ( cake board, spatula,
decorating tips and bags, coupler, spoons, cake turner
(turntable), utility trays, bowls and plates, food color.)
2. Center cake on top of the cake board and place the cake on top
of the turntable.
3. Using a pastry bag with a decorating tip, fill the frosting into
the center of the cake round.
4. Spread the icing using the spatula. Put fruit fillings.
5. Place the second layer of cake on top. Gently push the cake
down.
6. Apply icing on top of the cake, using the spatula, spread the
icing towards the edges of the cake. Smooth the icing.

13
 7. Frost the side of the cake. Run the icing spatula under warm
running water, this will help smooth the icing more easily.
8. Once the sides have been frosted and smoothed, clean the
icing spatula once again.
9. Design cake with the desired designs and borders using the
different pastry tips ( round, leaf, basket, rose and star)

Assessment

I. Directions: Choose the best answer written inside the box below, write only the
letter in your answer sheet.

a. Butter Cream e. Meringue

b. Whipped Cream f. Fondant
c. Royal Icing g. Chocolate Ganache
d. Cream Cheese Frosting

________ 1. This is made of sifted powdered sugar, milk and superior butter.
________ 2. This type of cake icing is achieved using cold heavy whipping cream
and sugar. Some would advise you to use powdered sugar, but
ordinary granulated sugar would work just as well.
________ 3. This type of cake icing dries into a hard-outer shell. It is also one of
the easiest to dye edible colorings. There are two ways to make this
type of frosting: using egg whites (like a meringue icing) and
powdered sugar or by using meringue powder in place of egg whites.
________ 4. Cream cheese frosting is made with part butter cream frosting and a
good quality cream cheese. This type of frosting is usually perfect for
carrot cakes, red velvet cakes and as a filling for doughnuts and
cupcakes because of its consistency.
________ 5. This is a popular heavy frosting among celebration cake because it is
easy to sculpt and work out. Basic fondant ingredients include
gelatin, glycerin, water, icing or castor sugar (lighter than powdered
sugar) and shortening.

II. Essay
Directions: Answer the questions briefly. Use a separate answer sheet. (5 points)

1. How will you frost your cake using the Boiled Icing?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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 Additional Activities

Something to Do
1. Collect and write recipes for the different types of icings. Write them in your
recipe notebook.

References
Bread and Pastry Production (Manual). Department of Education

Le Cordon Blue Desserts by Laurent Duchene and Bridget Jones

Technology and Home Economics – Home Technology by Eden C. Diaz and Nora
Soriano (2000)

Good Housekeeping, Delicious Dessert Cookbook by Susan Westmoreland (1999)

Basic Foods for Filipinos by Matilde P. Guzman, Virginia S. Claudio, Sonia Y. De

Leon

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