OBJECTIVES

• Learn and understand the procedures in

decorating pastry products. (CUPCAKE)
• Demonstrate the proper procedure in
decorating pastry products.
• Observe and discuss the safety
precautions and measures in decorating
pastry products.
ICING
 KEY TERMS

• Garnish - decoration element

on a food item or platter
• Plated dessert- a dessert that
is assembled from several
components.
 PROCEDURES IN
DECORATING PASTRY
PRODUCTS
Coating
This is where smaller cakes and gateaux are
covered top and sides with either of the
following:
• Fresh whipped cream
• Fondant
• Royal icing
• Chocolate
FRESH WHIPPED CREAM
 FONDANT
• is an icing used to decorate or sculpt cakes
and pastries. It is made from sugar, water,
gelatin, vegetable fat or shortening, and
glycerol.
FONDANT
 Royal Icing

• hard white icing made from

confectioners' sugar and egg
whites, typically used to
decorate fruitcakes.
Ganache
• Glazing is a technique where a liquids coated
onto uncooked pastry, bread and biscuits so
that once cooked it adds to the finish of a dish
• Pastries and pies
• Pies and tarts are usually decorated with left
over pastry in a variety of styles
• Lattice work- stripped of pastry are crossed
• leaf decoration- tops are garnished with pastry
leaves
• fluting- edges of pastry are secured together
by a fork
LATTICE WORK
Leaf Decorating
Fluting
Group the students
into 6
 RUBRICS
Criteria Percentage Score

1.Palatability 50%

1.Workmanship 20%

1.Over-all 30%
appearance
Total 100 %
 5 minutes in
decorating and 10
minutes for baking
 Assignment

• Advance reading about

Occupational Health and
Safety.