Professional Documents
Culture Documents
CONTENTS:
1. Identify the specific decoration appropriate for the cake
2. Identify the standard recipes of icing and decorations
ASSESSMENT CRITERIA:
1.Cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
2. Suitable icing and decoration are used according to standard recipes
and/or enterprise standards and customer preferences
CONDITIONS:
Students/trainees must be provided with the following:
Decorative tools:
Spatula
Parchment paper
Piping bag
Pastry brush
pastry bag
turntable
serrated knife
grater
ASSESSMENT METHOD:
Lecture/Discussion
Demonstration/Application
Oral Presentation
Date Developed:
April 18, 2016
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Valderamos
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LEARNING EXPERIENCES
Learning Outcome No. 3 DECORATE CAKES
Learning Activities
Special Instructions
Decorating
Cakes
and
and
understand
the
information sheet.
Sponges
2. Answer Self-Check No.3.3-1
Sheet.
Compare performance with the
performance
Icing
No.3.3-1- A/C.
performance
No.3.3-1- B/C.
Compare performance with the
performance
criteria
criteria
criteria
checklist
checklist
checklist
No.3.3-1- C/C.
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icing light and spreadable. Home bakers either use lard, butter, margarine
or some combination. Sprinkles are small and colored pieces of sugar.
In the 20th century, new cake decorating products become available to
the public. These include several specialized sprinkles and even methods to
print pictures and transfer the image onto a cake.
Icings and Frostings
Icings and frostings are mixtures spread all over the cake to make it
more appealing. Though icings and frostings serve the same purpose on
cakes, they are different in their respective preparations and ingredients.
An icing is either a fluffy or thin mixture. Fluffy icing is a cooked sugar
mixture containing egg whites or yolks, stiff enough to spread in swirls on
cakes. Thin icing contains only sugar and liquid, cooked or simply spread
with a plastic brush.
A frosting is a thick mixture which either cooked or uncooked, used only
on cakes.
Comparison chart
Frosting
Icing
Uses
Appearance
Glossy
Ingredients
Consistency
Thin
Types of Frostings
1. Uncooked icings is a mixture made by creaming butter, sugar, small
amount of liquid and flavoring. It is also known as butter icing.
2. Cooked frosting is a combination of sugar and liquid. It is cooked like
candy and requires some temperature attention. A good example of
cooked frosting is fudge frosting.
Types of Icing
1. Buttercream is made by creaming butter until pale with icing sugar,
vanilla and milk. This soft, buttery icing can be spread over a cake or
piped into patterns. It can also be flavored with color or chocolate and
Form 4.1 to Form
4.4
QUALIFICATION
Bread and Pastry
Production NC II
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ROUND
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CLOSED STAR
PETAL
Used to make different kinds of flowers like roses, pansies, daisies and
blossoms. This tip is also great for making ruffles, scallops and ribbons.
BASKET WEAVE
Make basket weave effect with the use of this tip. It can also be used to
make pleats, scallops and textured borders.
LEAF
Make leaves for your flowers with this tip. Make nice pleats, edges
and scallops.
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U-TIP
I usually use this to make flowers like lilies and chrysanthemums.
It can also make interesting textured borders.
DROP FLOWERS
This tip is usually used in a 90 angle. It makes stars and flowers.
As you can see, pretty much any kind of tip can be used to make borders,
edges and other creation.
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Decorating Tips
_________1.
a. Basket Weave
_________2.
b. Leaf
________3.
c. Open Star
________4.
d. U-Tip
_________5.
e. Petal
Form 4.1 to Form
4.4
QUALIFICATION
Bread and Pastry
Production NC II
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f. Drop Flowers
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c. Open Star
2.
e. Petal
3.
a. Basket Weave
4.
d. U- Tip
5.
f. Drop Flowers
III. Enumeration
1. Butter cream
2. Fondant
3. Meringue
4. Ganache
5. Royal icing
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Performance Objective:
Bowls
Mixing Bowls
sifter
Equipment:
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Assessment Method:
Buttercream will
refrigerator for 2 weeks.
using
stay
fresh
Performance
in
the
with
Criteria
YES
NO
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Icing a Cake
Performance Objective:
Supplies and Materials:
Equipment:
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3.
Take
some
icing with your
spatula hold it
against the side
on a 90 degree
angle and spread
it, covering the
cake all around.
Use your other hand to turn the lazy susan
while doing this. Make sure the edges are a
hanging little bit higher on the top of the
cake.
4. When the cake
is
covered
all
around, take the
spackle tool and
hold it against the
sides again on a 90
degree angle. Turn
the cake round
and round while leaving the spackle tool in
the same place. It may take a few round trips
before you smooth it out.
5. Using the metal
spatula
push
those overhanging
edges towards the
center of the cake.
Repeat
all
around,
wiping
the
excess
buttercream to the bowl. You should have
nice, clean edges.
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6.
Clean
the
spatula and run it
across the top to
smooth it. What
also
helps
to
smooth the cake
is using a spatula
that was dipped in
hot water. The
buttercream a bit.
Assessment Method:
Observation
Checklist
heat
using
helps
melt
Performance
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Criteria
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YES
NO
Use PPE?
Sanitize the tools and utensils?
Use appropriate buttercream icing?
Follow proper steps and procedures in icing a cake?
Use proper materials or utensils in icing a cake?
Present a cake with proper icing?
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Decorate Cake
Performance Objective:
Tools :
Assessment Method:
Observation
Checklist
using
Performance
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Criteria
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YES
NO
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