HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in BREAD AND PASTRY PRODUCTION NCII

QUALIFICATION. This module contains training materials and activities for
you to complete.

The unit of competency “Prepare and Present Gateaux, Tortes and

Cakes” contains knowledge, skills and attitude required for TRAINEES.

The trainees are required to go through, a series of learning activities in

order to complete each learning outcome of the module. In each learning
outcome are Information Sheet, Self-Checks, Task Sheets and Job Sheets.
Follow these activities on your own. If you have questions, don’t hesitate to ask
your facilitator for assistance.

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 NCII”.

This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your facilitator.

Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the
self-check will help you acquire the knowledge content of this
competency.
 Perform the task sheets and job sheets until you are confident that your
output conforms to the performance criteria checklist that follows the
sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Progress Chart. Outputs shall serve as
your portfolio during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.

Date Developed: Issued by: PAGE No.

CBLM June 2019

ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 BREAD AND PASTRY PRODUCTION NCII

List of Competencies

105 Hours

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Preparing and TRS741379

Bakery Products Producing Bakery
Products

2 Prepare and Produce Preparing and TRS741380

Pastry Products Producing Pastry
Products

3 Prepare and Present Preparing and TRS741342

Gateaux, Tortes and Presenting Gateaux,
Cakes Tortes and Cakes

4 Prepare and Display Preparing and Display TRS741344

Petits Fours Petits Fours

5 Present Dessert Presenting Desserts TRS741343

Date Developed: Issued by: PAGE No.

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ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 TABLE OF CONTENTS

How to use this COMPETENCY-BASED

LEARNING MATERIAL
List of CORE COMPETENCIES
Table of Contents
Module Content
Definition of Terms
Learning Outcome Summary #3

Date Developed: Issued by: PAGE No.

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ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 MODULE CONTENT
QUALIFICATION Bread and Pastry Production NCII
UNIT OF COMPETENCY PREPARE AND PRESENT GATEAUX, TORTES
AND CAKES
MODULE TITLE PREPARING AND PRESENTING GATEAUX,
TORTES AND CAKES
INTRODUCTION:

This unit covers the knowledge and skills required by bakers and pastry cooks
(patisserie) to produce, fill, decorate and present a range of specialized sponges
and cakes, where finish, decoration and presentation of a high order is
required.

NOMINAL DURATION:

LEARNING OUTOMES:

At the end of this module you MUST be able to:

LO 1 Prepare Sponge and Cakes

LO 2 Prepare and Use Fillings
LO3 Decorate Cakes
LO 4 Present Cakes
LO 5 Store Cakes

Learning Outcome # 3 Decorate Cakes

CONTENTS:

1. Tools and materials used in decorating cakes.

2. Decorate cakes

PERFORMANCE 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

Conditions:
Students/trainees must be provided with the following:

 Personal protective equipment (Mask, apron, gloves, hairnet)

 Well ventilated room
 Working table (Stainless)
 Decorating tools (Tips)
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Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
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  Piping bag

 Turn Table
 Ingredients for icing
 Bond paper
 Rubber scrapper

Methodology:
 Lecture/Discussion
 Demonstration/Application
 Actual Presentation
 Self-paced

Assessment Method:
 Oral –recitation
 Written examination
 Direct observation

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Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
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 DEFINITION OF TERMS

 Gateaux - French name given to structured layered cake interspersed with

flavoured cream or mousse, décor applied to sides.

 Tortes- can have pastry layers and more fruit and nuts tend to be used in
some structures. Similar to gateaux but of Austrian, German, Italian and
Eastern European origins. The name can be applied to either.

 Frosting- a mixture of sugar, egg, white or fat and flavoring of various

kinds used to coat or cover a cake.

 Ganache - A chocolate paste/filling made from boiling of cream and stirring

it into the chocolate.

 Stiff - strong/hard

 Peak- highest point

 Fluffy- being light, soft, or airy

 Flavoring - a substance as an essence extract which gives flavor to

anything.

 Whip - to beat rapidly to incorporate air.

 Tempering - Process of heating, cooling and warming up chocolate to

appropriate temperature to align the cocoa butter crystals thus setting the
chocolate.

 Mascarpone cheese - A cream cheese that has tartaric acid added to give
a sour flavour. Fat content will range from 25% to 75 %, depending on
manufacturer. Used in Tira Misu Dessert.

 Marzipan - Almond paste made from icing sugar and almonds.

 Fillings - An ‘insert’ in between of the cake to enhance the taste and the
layering of the cake.

 Creaming - to mix fat and sugar until smooth and at the same time
incorporating air into the mixture.

 Jam -chopped, pulp of fruit cooked with sugar.

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ICST
Bread and Pastry Prepared by:
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Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
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 Foamy - covered with or full of foam

Learning Experiences / Activities

Learning Outcome # 3

Decorate Cake
Learning Activities Special Instructions

Read information Sheet 3.1-1 on your

Definition of Terms
Read Information Sheet 3.1-1
Tools and materials used in decorating
cakes
Answer self-check 3.3-1 and compare
your answer to answer key.
Read Information Sheet 3.1-2
Decorating Cakes
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 trainer. After you read,
you are encouraged to answer the self-
check for further learning.
Refer your answer to the answer key
for the self-check. You are required to
get all answers correct. If not, read
information sheet again to answer all
questions correctly.
Read information Sheet 3.1-2 on your
CBLM about kinds of icing used in
decorating cakes. If you have some
problem about the content of the
information sheet, do not hesitate to
approach your trainer. After you read,
you are encouraged to answer the self-
check for further learning.

Date Developed: Issued by: PAGE No.

CBLM June 2019

ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
Answer self-check 3.3-2 and compare
your answer to answer key.
Perform task sheet no. 3.3-2.a
Prepare Buttercream Icing
Perform job sheet no. 3.3-2.b
DECORATE CAKE (Butter Cream
Icing)
CONGRATULATIONS for a job well done! You have now completed the Learning
Outcome no. 3 - Decorating Cakes. You are now ready to take the next Learning
Outcome no. 4.
Date Developed:
CBLM
Bread and Pastry
Production NCII
Compare the answers to answer key
according to the sheet no. You are
required to get all answers correct and
proceed to the next activity. If not, read
information sheet again to answer all
questions correctly.
Perform the task sheet. After you
performed, you can now check your
performance using performance criteria
checklist in 3.1-3. If you meet the
standard qualification, move to the
next activity. Don’t hesitate to ask
questions to your trainer.
Compare your work to the Performance
criteria checklist in 3.1-4. If you got
100% correct answer in this job, you
can now move to the next lesson. If
not, read information sheet, and do the
job again.
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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.
3. Determine the Icing/Frosting Tips used in decorating cakes.

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.

Let us Study! TOOLS AND MATERIALS 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
spatulas for icing or frosting cakes;
flexible blades are used for various
purposes.

RUBBER SCRAPPER

Used to remove bits of food inside of

the bowl, pans and electric mixers
and to gather or consolidate batter,
dough and more
Date Developed: Issued by: PAGE No.

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Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 CAKE COMB

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, plastic, or paper 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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Gateaux, Tortes and MARY SULEIDE P.
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 CAKE TURN TABLE

It is a rotating circular platform

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

MIXING BOWL

It comes in graduated sizes and has

a sloping sides used for mixing
ingredients

CAKE DECORATING TIPS GUIDE

One of the cake decorator's essential tools are cake decorating tips. They
are also called icing tips, cake tips or pastry tips. These tips are mostly
available in metal but there are some plastic ones available, too.

With just a few these tips you can magically create different effects with your
frosting. Just by varying the angle, the pressure and the way you move the tip
and you change the look of your borders.

There are two kinds of tips: one that you use directly with the pastry bag
and one that you use with a plastic coupler. Here in the picture you will see
different sizes of cake tips. The big ones, you place it directly inside the pastry
bag. The smaller ones are used with the plastic coupler.

By holding the bag on different angles, you can create different designs
using the same cake decorating tip.

Here as an example, a star tip was used two ways, pointing straight down and
on a 45° angle. When it was used on a 90° angle the effect was like a star
whereas when it was used on a 45° angle a shell was made. By changing the
pressure on how you squeeze the bag, you can vary the size of the star and
shell.
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Gateaux, Tortes and MARY SULEIDE P.
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ROUND
Use it to make dots, vines, scrollwork, little flowers and lettering.

STAR
This tip is often used for top and bottom borders. Also used to pipe stars,
rosettes, shells, reversed shells and even leaves. Small star tips can also be
great for lettering. Shown below are two kinds of star tips - open star and
closed star.

OPEN STAR

CLOSED STAR

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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.

U-TIP
I usually use this to make flowers like lilies and chrysanthemums. It
can also make interesting textured borders.

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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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Gateaux, Tortes and MARY SULEIDE P.
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 SELF-CHECK 3.3-1

DIRECTION: Identify the following tools and materials referred in the

statement below. Write your answer on the space provided.

After answering the 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 design when icing is pressed through
them.

2. It is a rotating circular platform to stand onto which a

cake may be placed to assists in icing 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 a sloping sides used

for mixing ingredients.

5. Used to remove bits of food inside of the bowl, pans and

electric mixers and to gather or consolidate batter, dough
and more.

II. Matching Type. Match Column A with the correct answer on column B.
Write your answer to a separate sheet.
A. Decorating Tips

_________1. a. Basket Weave

_________2. b. Leaf

________3. c. Open Star

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________4. d. U-Tip

_________5. e. Petal

f. Drop Flowers

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 ANSWER KEY

I. Identification

1. Decorating tips
2. Cake turntable
3. Cake comb
4. Mixing bowl
5. Rubber scrapper

II. Matching Type

Decorating Tips
1. c. Open Star
2. e. Petal
3. a. Basket Weave
4. d. U- Tip
5. f. Drop Flowers

Date Developed: Issued by: PAGE No.

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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 buttercream 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 as one of the sugar
arts using icing or frosting's, including edible decoration elements to be placed
on the cake to make simple cake more visually appealing.

Well - decorated cakes may serve as centerpieces during special occasions,

such as birthdays/debut, weddings, graduation or anniversaries. The
presentation of baked products, especially cakes for special occasions, not
only ads 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. Some cakes are fine without decoration or with decoration,
such as fruitcakes, and it is really the occasion that helps you to

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 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 “Dolly Varden” cake)
 Farewell cakes
 Novelty “geek” cakes, often based on a computer, electronic science fiction,
etc, theme; often very fiddly work!
 Cakes for fund raising at bazaars, fairs, galas, etc.
 Photo op cakes - cakes being photographed for as special occasion, a blog,
a Flckr photo stream, an instructional article, etc.
 Cakes being entered in 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 wax paper or aluminum foil under the

cake before starting to decorate to avoid
unnecessary mess. Remove the strips
before making the border design.

 Put the bottom 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 is important to feel comfortable with the
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Gateaux, Tortes and MARY SULEIDE P.
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 frosting or icing techniques required for decorating cake, some
are more complicated than others and if you're just starting
out, it’s recommended that your confidence increases. Typical
frosting or icing style includes:

Butter cream or Vienna cream

this is an easy to use frosting that fills

the 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.
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 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 a rolled fondant.

Royal icing

this is similar to sugar paste and is

often available ready-made.

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 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. Its 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 of 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.

Sugar glue

This isn’t icing but a glue that allows

you to stick together pieces modeled
from icing.

Petal Paste

This icing is ideal for making flowers, as

it produces extremely fine detail. Its a
good idea to slightly dampen your fingers
when working with this paste.
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 Modeling Paste

this is a combination of sugar paste

mixed with tragacanth gum to make
an edible modeling paste.

Pre-made Icing Sheets With

printed Designs

These are popular for children’s cake

and feature such designs as movie,
cartoon and TV show characters.
Follow the instruction on how to
apply these to the cake’s surface.

Dusted Icing Sugar

While very simple, this can be a very

effective on the right type of cake,
especially where the cake constitution is
already sufficiently rich without adding
icing or frosting such as flour-less cakes
and dessert cakes.

 Use the right consistency, flavor and texture of icing.

 Put adequate icing at the center of the topmost layer. Then, spread
the icing over the cake. Using a spatula, put the excess to the sides.
Make sure the icing on top is smooth.
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 Think bevond 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 the cake elegant

 Cream - Thickened cream can be 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 predetermine pattern.

 Dusted cocoa or other chocolate

chocolate curls,
Sprinkle pieces, shapes, etc.

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 Nuts - especially halved,, silvered or shaved nuts.

 Streusel topping - baked on, no need to decorate

Other than 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) -

cocoa 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

 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.

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 Hold the spatula vertically against the sides of the cake and press
lightly while turning the cake around.

 To minimize the 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 fork to make lines or curves.
 Use the spatula in creating a 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

1. Mise en place all the tools and materials needed for the procedure.
2. Place the cake on the cake board and place it on the cake turntable.
3. Put buttercream icing on the top of the cake and spread the icing towards
the edge using spatula.
4. Spread icing on all sides of the cake by spinning the turntable until the
entire cake is covered with icing.
5. Use the cake comb to improve the appearance of the cake.
6. Place the colored buttercream icing in a piping bag with decorating tip and
decorate the borders.
7. Add some flowerrets, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to make it
more attractive.
8. Write a special message with dark colored icing on the top of the cake if
desired.
9. Return all the tools and equipment after washing on its proper places.

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 SELF-CHECK 3.3-2

Direction: Identify the following statement below. Write your answers ont he
space provided.

1. this 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. It is

considered as one of the sugar arts using icing or
frosting's, including edible decoration elements to be
placed on the cake to make simple cake more visually
appealing.

3. These are popular for children’s cake 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. Its a good idea to slightly dampen
your fingers when working with this paste.

5. this is an easy to use frosting that fills the 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 and 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.
Date Developed: Issued by: PAGE No.

CBLM June 2019

ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 10. Tip # that creates leaf structure, scallops or simple
continuous borders.

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

Date Developed: Issued by: PAGE No.

CBLM June 2019

ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 TASK SHEET No. 3.3-2.a
Title: Prepare Buttercream Icing
Given the steps and procedures in preparing
Performance Objective: butter cream icing, you should be able to
prepare and present buttercream icing.
Ingredients in buttercream icing
 ¼ cup butter or margarine
 2 cups confectioner’s sugar sifted
 1 tsp vanilla ( fruit juice or other
Supplies and Materials: flavoring)
 3 tbsp cream or top milk
 Vegetable coloring (liquid or paste)
 2 squares chocolate melted( for
chocolate flavor) optional
 Knife
 Bowls
 Mixing Bowls
Equipment:
 Mixer ( hand or electric)
 Measuring cups and spoons
 sifter

Steps and Procedure: 1. Cut softened butter into cubes and put it
into a bowl. Cutting the butter smaller will
make it easier to mix.

2. Beat the butter at

low speed for at least
5 minutes until it is
light and fluffy, has
reached a much
lighter color (near
white) and has
doubled in size. You
Date Developed: Issued by: PAGE No.

CBLM June 2019

ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 can use a handheld beater, an electric mixer,
or a food processor with a whisk attachment.
3. Add half of the
sugar and mix it
into the butter. You
will be adding the
rest of the sugar
later; adding the
sugar a small
amount at a time
will help prevent it
from flying out
everywhere
4. Add the rest of the ingredients and continue
mixing at a low speed.
5. Consider adding some coloring. You can
leave the buttercream plain, or you can make
it coloring by adding a few drops of food
coloring or gel icing coloring. Keep in mind
that some flavorings, such as cocoa powder,
will already tint the icing darker, so the
coloring will not show up.
6. Add the rest
of the sugar and
beat the icing
again using a
high speed
setting. This will
give you frosting
that is light and
fluffy. You will
need to beat it for about two to three minutes.
 If the cream is too thick, add some more
cream, milk, or half-and-half. Start with
one tablespoon, mix, then add more if
necessary.
 If the cream is too thin, add a little bit
more confectioner's sugar
7. Store or serve the buttercream. At this
point, you can spread the buttercream over
a cake or some cupcakes, or you can store it in
a plastic Ziploc bag or an airtight container
until you are ready to use it.
 Buttercream will stay fresh in the
refrigerator for 2 weeks.
 Cakes and cupcakes frosted with
buttercream will stay fresh for 3 days.

Date Developed: Issued by: PAGE No.

CBLM June 2019

ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 Observation using Performance Criteria
Assessment Method:
Checklist

PERFORMANCE CRITERIA CHECKLIST

Name of Trainee:
Date:

Did you . . . . YES NO

Sanitize the tools and utensils?
Prepare and measure accurately the ingredients?
Use the tools and equipment properly?
Use PPE?
Follow the procedures in preparing buttercream icing?
Maintain the cleanliness of working area?
Prepare buttercream icing with proper specification?

Date Developed: Issued by: PAGE No.

CBLM June 2019

ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 JOB SHEET NO. 3.3-2.b
Title: DECORATE CAKE (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 1/2 hours to perform the task.

Supplies, Tools and Equipment:

 Decorating tools (spatula, rubber scrapper, piping bag, decorating tips,

coupler, cake comb, cake turntable, mixing bowl)
 Plain buttercream icing
 Colored buttercream 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 tolls and materials needed for the procedure.
 Place the cake on the cake board and place it on the cake turn table
 Put buttercream icing on the top of the cake and spread icing towards the
edge of the cake 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 flowerrets, and using another set of piping bag with leaf
decorating tip containing green colored icing, pipe to form leaves to it make
more attractive.
Date Developed: Issued by: PAGE No.

CBLM June 2019

ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ
 Write a special a message with dark colored icing on the top of the cake if
desired.
 Return all the tools and equipmen after washing on its proper places.

Assessment Method:

Return demonstration using Performance Criteria Checklist

PERFORMANCE CRITERIA CHECKLIST

Name of Trainee:
Date:

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 and 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 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. Place the colored butter cream icing in a piping bag
with decorating tip and decorate the borders.
7. Added some flowerrets, and using another set of
piping bag with leaf decorating tip containing green
colored icing, pipe to form leaves to it make more
attractive.

8. Wrote a special a message with dark colored icing on

the top of the cake if desired.
9. Return all the tools and equipment after washing on
its proper places.

Date Developed: Issued by: PAGE No.

CBLM June 2019

ICST
Bread and Pastry Prepared by:
Production NCII “Prepare and Present
Gateaux, Tortes and MARY SULEIDE P.
Cakes ”
MELENDREZ