Sector

TOURISM
Qualification Title

BREAD AND PASTRY PRODUCTION NCII

Unit of Competency
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

Module Title
PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES

CAPIZ STATE UNIVERSITY, MAIN CAMPUS

Fuentes Drive, Roxas City, Capiz,
COLLEGE OF EDUCATION
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module, “Preparing and presenting gateaux, tortes
and cakes,” this was one of the competencies in Bread and Pastry
Production NC II Qualification. This qualification is a course which includes
knowledge, skills, and attitude required to possess by a TVET Trainer.
This unit of Competency, “Prepare and present gateaux, tortes
and cakes,” comprises the knowledge, skills and attitude that Trainees
must become skilled at as required in the said qualification.

To complete each of the Learning outcomes (L.O) of the module, you

are required to undergo a series of learning activities. In each learning
outcome there are Information Sheets, Tasks Sheets, Operation Sheets,
and Activity Sheets. Follow these activities on your own and answer the
Self-Check at the end of each learning activity. Queries in mind must be
asked to the trainer/facilitator to clarify the information you are learning.

The goal of this course is the development of practical skills in

supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during the workshop to
support in the implementation of the training program.

This module is prepared to help you achieve the required

competency, in “BREAD AND PASTRY PRODUCTION NC II”.

Recognition of Prior Learning (RPL)

You may already have some of the knowledge and skills covered in
this module because you have:
 been working for some time
 already have completed training in this area.

If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to him/her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings show it to
your trainer. If the skills you acquired are still current and relevant to this
module, they may become part of the evidence you can present for RPL. If
you are not sure about the currency of your skills, discuss it with your
trainer.

Document No.
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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.
 Most probably your trainer will also be your supervisor or
manager. He/she is there to support you and show you the
correct way to do things.
 You will be given plenty of opportunity to ask questions and
practice on the job. Make sure you practice your new skills
during regular work shift. This way you will improve both your
speed and memory and also your confidence.
 Use the Self-checks, Operation Sheets or Job Sheets at the end
of each section to test your own progress. Use the Performance
Criteria Check list or Procedural Checklist located after the
sheet to check your own perormance.
 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.”

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SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS

Qualification Title: BREAD AND PASTRY PRODUCTION NC II 105 hours

LIST OF CORE COMPETENCIES

No. Unit of Competency Module Title Code

Preparing and
Prepare and produce bakery
1. producing bakery TRS741379
products
products

Preparing and
Prepare and produce pastry
2. producing pastry TRS741380
products
products
Preparing and
Prepare and present
3. presenting gateaux, TRS741342
gateaux, tortes and cakes
tortes and cakes
Prepare and display petits Preparing and
4. TRS741344
fours displaying petits fours

5. Present desserts Presenting desserts TRS741343

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 TABLE OF CONTENTS

HOW TO USE THIS COMPETENCY-BASED --------------------------------------------2

LIST OF CORE COMPETENCIES-------------------------------------------------------------4

TABLE OF CONTENTS---------------------------------------------------------------------------5

MODULE CONTENT-------------------------------------------------------------------------------6

DEFINITION OD TERMS------------------------------------------------------------------------8

LEARNING OUTCOME SUMMARY #3-------------------------------------------------------9

LEARNING EXPERIENCES--------------------------------------------------------------------10

INFORMATION SHEET 3.3-1

Tools and materials used in decorating cakes ------------------------------12

SELF CHECK- 3.3-1-----------------------------------------------------------------------------15

ANSW ER KEY -------------------------------------------------------------------------------------16

INFORMATION SHEET 3.3-2

Decorating Cakes ---------------------------------------------------------------------17

SELF CHECK- 3.3-2-----------------------------------------------------------------------------23

ANSW ER KEY -------------------------------------------------------------------------------------24

TASK SHEET 3.3-1-------------------------------------------------------------------------------25

PERFORMANCE CRITERIA CHECKLIST 3.3-1-----------------------------------------26

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 MODULE CONTENT

QUALIFICATION Bread and Pastry Production NC II

PREPARE AND PRESENT GATEAUX,

UNIT OF COM PETENCY
TORTES AND CAKES
Preparing and Presenting Gateaux, Tortes
M ODULE TITLE
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.

NOM INAL DURATION: 10 HOURS

LEARNING OUTCOM ES:

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

ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according to recipe
requirements, enterprise practices and customer practices
2. Required oven temperature is selected to bake goods in accordance
with desired characteristics, standard recipe specifications and
enterprise practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics

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 4. Appropriate equipment are used according to required pastry and
bakery products and standard operating procedures

5. Sponges and cakes are cooled according to established standards

and procedures
6. Fillings are prepared and selected in accordance with required
consistency and appropriate flavors
7. Slice or layer sponges and cakes are filled and assembled according
to standard recipe specifications, enterprise practice and customer
preferences
8. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
9. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
10. Suitable icings and decorations are used according to standard
recipes and/or enterprise standards and customer preferences
11. Cakes are presented on accordance with customer’s expectations
and established standards and procedures
12. Equipment are selected and used in accordance with service
requirements
13. Product freshness, appearances and eating qualities are maintained
in accordance with the established standards and procedures
14. Cakes are marked or cut portion-controlled to minimize wastage and
in accordance with enterprise specifications and customer
preferences
15. Cakes are stored in accordance with establishment’s standards and
procedures
16. Storage methods are identified in accordance with product
specifications and established standards and procedures

Pre-requisite: A trainee should be competent in the basic and common

competency before proceeding to the module.

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 DEFINITION OF TERMS
 Gateaux – a cake, often an especially sponge cake that maybe from
almond flour instead of wheat flour
 Frosting – a mixture of sugar, egg white or fat, and flavoring of
various kinds used to coat or cover a cake.
 Cake – a batter mixture, usually containing a leavening agent and
coated with icing and frosting.
 Batter – a mixture of dry and liquid ingredients with pouring
consistency.
 Shortening – fats made from refined, bleached vegetable oil that has
been made solid by a process called hydrogenation.
 Foamy – covered with or full of foam.
 Stiff – strong/hard.
 Peak – highest point.
 Sponge – leavened dough.
 Tortes – a cake with many eggs and ground nuts or even bread
crumbs instead of or in addition to flour.
 Creaming – to mix fat and sugar until smooth and at the same time
incorporating air into the mixture.
 Filling – a custard, jelly, or fruit and nuts mixture placed between
layers of cake.
 M ousse – a light frozen dessert made of whipped cream, white of eggs,
sugar and flavoring extract.
 Puree – a thick pulp, usually of vegetables, boiled and strained.
 Flavoring – a substance as an essence extract which gives flavor to
anything.
 Jelly – the coagulated gelatinous juice of fruit cooked with sugar.
 Jam – chopped, pulp of fruit cooked with sugar.
 W hip – to beat rapidly to incorporate air.
 Ream – to skim as cream.
 Reamer – a finishing tool with a rotating cutting edge for reaming.
 Frost- to coat or cover the cake with icing
 Fluffy-being light, soft, or airy

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 LEARNING OUTCOME SUMMARY
LEARNING OUTCOM E #3 DECORATE CAKES

CONTENTS:
 Tools and materials used in decorating cakes
 Decorating cakes

ASSESSMENT CRITERIA:

1. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
2. Suitable icings and decorations are used 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
 Flowerettes
 Sprinkles
 Cake box
 Straw lace

EVALUATION M ETHOD:
 Demonstration
 Written test
 Oral questioning

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 LEARNING EXPERIENCES
Learning Outcome 3: DECORATE CAKE
Learning Activities
1. Read information sheet 3.3-1
“Tools and Materials used in
Decorating Cakes”
2. Answer self-check 3.3-1
and compare your answers
to answer key.
3. Read information sheet 3.3-
2 “Decorating Cakes”
4. Answer self-check 3.3-2
and compare your answers
to answer key.
5. Observe Demonstration on
“Decorating cakes”
BREAD AND PASTRY
PRODUCTION NC II
PREPARING AND PRESENTING
GATEAUX, TORTES AND CAKES
QA System
Special Instructions
Read information sheet 3.3-1 on 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.
Refer your answers to the answer 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.
You are free to ask questions if 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 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.
Observe your trainer as he demonstrate
how to decorate a cake. Take note of the
techniques used and movements being
performed
After observing, you can now perform task
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 sheet 3.3-1.

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

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

7. Evaluate your performance Compare your work to the Performance

using Performance Criteria
Checklist 3.3-1
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.

Congratulations for a job well done! You have now completed the
learning Outcome #3 – Decorating cakes. You are now ready to take
the next Learning Outcome #4. God Bless!

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 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.

TOOLS AND M ATERIALS 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,
dough and more.

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 CAKE COM B

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

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 CAKE TURN TABLE

It is a rotating circular platform

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

M IXING BOW L
It comes in graduated sizes and has
sloping sides used for mixing
ingredients.

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 SELF CHECK 3.3-1
DIRECTION: Identify the following tools or materials referred in the
statement below. Write your answer on the space provided.

After answering this Self-check 3.3-1, compare your answers

on the answer key.

_______________ 1. These are small metal cones that are used to shaped and
produce various designs when icing is pressed through
them.

_______________ 2. It is a rotating circular platform stand onto which a cake

may be placed to assist in icing and in decoration.

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

_______________ 4. It comes in graduated sizes and has sloping sides used

for mixing ingredients.

_______________ 5. Used to remove bits of food in side of the bowl, pans and
electric mixers and to gather or consolidate batter,
dough and more.

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

served.

_______________ 7. It is used to remove muffins and molded cookies from

pans for icing or frosting cakes.

_______________ 8. 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.

_______________ 9. It is also called icing comb.

_______________ 10. It is filled through a wider opening at the opposite end,

rolled or twisted closed, and then squeezed to extrude its
contents.

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 ANSWER KEY

1. Decorating tips
2. Cake turntable
3. Cake comb
4. Mixing bowl
5. Rubber scraper
6. Cake board
7. Spatula
8. Piping bags
9. Cake comb
10. Piping bag

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 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. [

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 centrepieces 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.
Let us Study! 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!

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  Cakes for fundraising at bazaars, fairs, galas, etc.
 Photo op cakes – cakes being photographed for a special
occasion, a blog, a Flickr photostream, 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.
 Cool the cake thoroughly
 Insert strips of waxed paper or aluminium 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. Typical frosting or
icing styles include:
 Butter cream or Vienna cream – this is an
easy-to-use frosting that fills gaps and
covers up all sorts of unsightly cake bumps Buttercream
and dips! It produces a whipped cream style
of appearance and can be smoothed down or
allowed to settle in peaks. Buttercream
frosting is easy to color and flavor, with
typical flavors including chocolate, vanilla,
lemon, coffee, and strawberry.
 Fluffy frosting – this uses a frosting created Fluffy frosting
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 – sugar paste is rolled fondant.

 Royal icing – this is similar to sugar paste

and is often available ready-made. Sugar Paste

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 Royal Icing Pastillage Petal paste

 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.
 Sugar glue – this isn't icing but a "glue"
that allows you to stick together pieces
modeled from icing. Sugar glue

 M odelling 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 M odelling paste
these to the cake's surface.

Dusted icing sugar

Pre-made icing sheets

with printed designs

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  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).

 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. M ake 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
 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
 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.

Fruits Flowers Cream Candies

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 Drizzled Dusted Nuts Streusel

Toffees Coconut Jam & Preserves

 For a layered cake, spread some frosting or

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

Document No.
Date Developed:
BREAD AND PASTRY Issued by:
PRODUCTION NC II APRIL 2016

PREPARING AND PRESENTING Developed by:

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QA System
  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
 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.
 Add some flowerretes, 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.

Document No.
Date Developed:
BREAD AND PASTRY Issued by:
PRODUCTION NC II APRIL 2016

PREPARING AND PRESENTING Developed by:

Page 22 of 26
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JOHN LENON L. MENDOZA
QA System
 SELF CHECK 3.3-2

Direction: Identify the statement below. Write your answers on the space
provided.

________________1. It uses a frosting created by beating in an electric mixer.

This must be applied on the day it is to be served

_________________ 2. It is 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.

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

________________ 4 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.

________________ 5. 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.

________________ 6. A thing to do to make the cake smooth and symmetrical

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

________________8. This is a combination of sugar paste mixed with

tragacanth gum.

________________ 9. 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

________________10. Tip # that creates a leaf structure, scallops or

continuous borders.

Document No.
Date Developed:
BREAD AND PASTRY Issued by:
PRODUCTION NC II APRIL 2016

PREPARING AND PRESENTING Developed by:

Page 23 of 26
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JOHN LENON L. MENDOZA
QA System
 ANSWER KEY

1. Fluffy Frosting
2. Decorating cake
3. Pre-made icing sheets with printed designs
4. Petal Paste
5. Butter cream or Vienna cream
6. Trim cake
7. Cake comb
8. Modelling paste
9. Pastillage
10. Tip # 67-68

Document No.
Date Developed:
BREAD AND PASTRY Issued by:
PRODUCTION NC II APRIL 2016

PREPARING AND PRESENTING Developed by:

Page 24 of 26
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JOHN LENON L. MENDOZA
QA System
 TASK SHEET 3.3-1
Title: DECORATE CAKES (Butter Cream Icing)
Performance Objective: 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.
Supplies, Tools & Equipment :
 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
 Flowerettes
 Sprinkles
 Cake box
 Straw lace
Steps/ Procedure :
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 flowerretes, 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 M ethod:
Return Demonstration using Performance Criteria checklist

Document No.
Date Developed:
BREAD AND PASTRY Issued by:
PRODUCTION NC II APRIL 2016

PREPARING AND PRESENTING Developed by:

Page 25 of 26
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JOHN LENON L. MENDOZA
QA System
 PERFORMANCE CRITERIA CHECKLIST 3.3-1

Name of Trainee: Elson C. Detablan

Date: May 19, 2016

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?
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: JOHN LENON L. M ENDOZA Date: May 19, 2016

Document No.
Date Developed:
BREAD AND PASTRY Issued by:
PRODUCTION NC II APRIL 2016

PREPARING AND PRESENTING Developed by:

Page 26 of 26
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JOHN LENON L. MENDOZA
QA System