CBLM Gonzales

Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: Prepare and Present Gateaux, Tortes, and Cakes
Module Title: Preparing and Presenting Gateaux, Tortes, and Cakes
Technical Education & Skills Development Authority

Davao Oriental Polytechnique Institute
Lupon,Davao Oriental
Date Developed: Document No.

September 2019 Issued by:
Bread and Pastry Production Date Revised:
NCII Page 1 of 90
Developed by:
Jelly Mae R.
Gonzales Revision # 00
HOW TO USE THIS LEARNER’S GUIDE
Welcome to the learner’s guide for the module: Preparing and

presenting gateaux, tortes and cakes. This learner’s guide contains training
materials and activities for you to complete.
The unit of competency Prepare and present gateaux, tortes and

cakes contains the knowledge, skills and attitudes required for a BAKER. It is
one of the CORE Modules of National Certificate Level (NC II).
You are required to go through a series of learning activities in order to

complete each learning outcomes of the whole module. In each learning
outcomes there are Information Sheets, Self-Checks, Operation Sheets and
Task/Job Sheets. Follow and perform these activities on your own. If you have
questions, please don’t hesitate to ask for assistance from your
Instructor/Trainer.
Recognition of Prior Learning (RPL)
You may have some or most of the knowledge and skills (RPL) covered in
this learner’s guide because you have:
Been working for some time.
Already completed training in this area.
If you can demonstrate to your trainer that you are competent in

particular skill, you don’t have to do the same training again.
If you feel you have some of the skills, talk to your trainer about having
them formally recognized. If you have qualification or Certificate of Competency
from previous training, show it to your trainer. If the skill you required is still
relevant to the module, they may become the part of the evidence you present
for RPL.
At the end of this learning material is a learner’s Diary. Use this diary to
record important dates, jobs undertaken and to other workplace events that
NCII Page 2 of 90
Developed by:
Jelly Mae R.
will assist you further details to your trainers or assessors. A Record of
Achievement is also provided for your trainer to complete once you complete
this module
This module was prepared to help you achieve the required competency
in Prepare and present gateaux, tortes and cakes. This will be the source
of information for you to acquire knowledge and skills in this particular trade,
with minimum supervision or help from your instructor. With the aid of this
material you will acquire the competency independently and at your own pace.
Talk to your trainer and agree on how you will both organize the
Training of this unit. Read through the learning guide carefully. It
is divided into sections which cover all the skills and knowledge
you need to successfully complete in this module.
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
thing. Ask for help.
Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important
that you listen and take notes.
You will be given plenty of opportunity ask questions and practice on

the job. Make sure you practice your new skills during regular
work shifts. This way you will improve both your speed and
memory and also your confidence.
Talk to more experienced workmates and ask for their guidance.

NCII Page 3 of 90
Developed by:
Jelly Mae R.
Use the self-check questions at the end of each section to test your
own progress.
When you are ready, ask your trainer to watch you perform the
activities outlined in the learning guide.
As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for
this reason. When you have successfully completed each element,
ask your trainer to mark on the reports that you are ready for
assessment.
When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange an
appointment with registered assessor to assess you. The results of your
assessment will be recorded in your competency Achievement Record

NCII Page 4 of 90
Developed by:
Jelly Mae R.
BREAD AND PASTRY PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Preparing and
Prepare and produce
1. producing bakery TRS741379
bakery products
products
Preparing and
Prepare and produce
2. producing pastry TRS741380
pastry products
products
Prepare and present Preparing and

3. gateaux, tortes and presenting gateaux, TRS741342
cakes tortes and cakes
Prepare and display Preparing and

4. TRS741344
petit fours displaying petit fours
5. Present desserts Presenting desserts TRS741343

NCII Page 5 of 90
Developed by:
Jelly Mae R.
MODULE CONTENT
UNIT OF COMPETENCY: Prepare and Present Gateaux, Tortes, and Cakes
MODULE TITTLE: Preparing and Presenting Gateaux, Tortes, and Cakes
MODULE DESCRIPTOR:
This module deals with the knowledge, skills, and application towards
preparing and presenting gateaux, tortes, and cake. It details the requirements
for this competency in accordance with standard specifications and enterprise
practice such as planning of cake design, icing, and decorations to be used and
the steps in decorating cakes.
NOMINAL DURATION: 160 hrs.
SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students should be
able to:
LO1: Prepare sponges and cakes
LO2: Prepare and use fillings
LO3: Decorate cakes
LO4: Present cakes
LO5: Store cakes
LO1: Prepare Sponges and Cakes
Assessment Criteria:
1. Ingredients are selected, measured and weighed according to recipe

requirements, enterprise practices and customer practices

NCII Page 6 of 90
Developed by:
Jelly Mae R.
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
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
LO2: Prepare and use fillings
1. Fillings are prepared and selected in accordance with required

consistency and appropriate flavors
2. Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer
preferences
3. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
LO3: Decorate cakes
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
LO4: Present Cakes

NCII Page 7 of 90
Developed by:
Jelly Mae R.
1. Cakes are presented on accordance with customer’s expectations and
established standards and procedures
2. Equipment are selected and used in accordance with service
requirements
3. Product freshness, appearances and eating qualities are maintained in
accordance with the established standards and procedures
4. Cakes are marked or cut portion-controlled to minimize wastage and in
accordance with enterprise specifications and customer preferences
LO5: Store Cakes
1. Cakes are stored in accordance with establishment’s standards and

procedures
2. Storage methods are identified in accordance with product specifications
and established standards and procedures
Conditions:
Students/Trainees must provide the following:
 Personal Protective Equipment

 Hand-outs
Methodology:
 Lecture
 Actual Presentation
 Demonstration
Assessment Method:
 Oral Recitation
 Written Examination
 Direct Observation

NCII Page 8 of 90
Developed by:
Jelly Mae R.
Learning Outcome 1 Prepare sponges and cakes
Contents:
 Main Ingredients for Cake

 Different Types of Cakes
 Mixing Method used for shortened cakes and foam type cakes
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
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
Conditions: The trainee/ student must be provided with the following:

 Workplace location
1. Laboratory
 Materials /Supplies
 PPE
 Hand outs

NCII Page 9 of 90
Developed by:
Jelly Mae R.
Methodology:
Modular Approach/ Self-Paced
ASSESSMENT METHOD:
 Written
 Oral
 Actual demonstration

NCII Page 10 of 90
Developed by:
Jelly Mae R.
LEARNING EXPERIENCE
Learning Outcome 1
Prepare sponges and cakes
Learning Activities Special Instruction
1. Read information sheet 3.1-1 on

“Main Ingredients for Cakes”
2. Answer self-check 3.1-1 on Compare your answer to answer key
“Main Ingredients for Cakes”

“Different Types of Cakes”
4. Answer Self-check 3.1-2 Compare answer to answer key


“Mixing Method used for
shortened cakes and foam type
cakes”
6. Answer Self-Check 3.1-3 on Compare Answer to answer key

“Mixing Method used for
shortened cakes and foam type
cakes”
7. Perform task sheet 3.1-4 on Refer performance on performance

“Baking Red Velvet Cake” criteria checklist on “Baking Red
Velvet Cake”

NCII Page 11 of 90
Developed by:
Jelly Mae R.
Information Sheet 3.1-1
Ingredients used for Cakes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to: be able to
understand, identify the Basic ingredients used for cakes.
Cakes
We’ve all heard the Mother Goose nursery rhyme, “Pat-a-cake, pat-a-cake,
baker’s man; Bake me a cake as fast as you can; Roll it, and prick it, and mark
it with a ‘B’; And put it in the oven for Baby and me!” Today cakes are a symbol
of many ceremonies, from birthdays to weddings. They can be light like an
angel food cake or dense like a fruitcake, and they can come in all colors,
shapes, and sizes.
BASIC INGREDIENTS
Different cake batters are created by varying the ingredients and combining
them in a certain way to form the structure of the cake. The possibilities are
endless, but the basic ingredients of fat, sugar, eggs, flour, liquid, and
NCII Page 12 of 90
Developed by:
Jelly Mae R.
sometimes a leavening agent are the common factors. Depending how these
ingredients are combined, your cake will turn out delicious and with the
desired texture. Cake baking requires that you measure the ingredients
carefully. Varying the recipe can result in a different result than intended, so
use the specified flour or fat called for in the recipe.
FAT
Shortening, butter, margarine, and oil are all considered fats and can be
used in cakes depending on the desired texture. Besides adding flavor and
moisture, fat combines with sugar during “creaming” to add lightness by
trapping air that expands during baking. This makes the cake tender, forming
a lighter crumb in the baked cake.
SUGAR
Sugar adds sweetness and flavor but also aids in browning, tenderizing,
maintaining moistness, and preserving the shelf life of the cake. Sugar
acts as a tenderizer by absorbing water, inhibiting flour gluten development,
and incorporating air into shortening during the creaming process. It
caramelizes under heat, providing cakes with a pleasing color and aroma. In
the case of angel food cakes, sugar helps stabilize beaten egg whites to provide
the basic structure of the cake.
EGGS
Eggs provide the structure for some cakes and help bind the ingredients
together. Eggs also act as an emulsifier. By surrounding small particles of fat,
the egg helps make the cake batter smoother, contributing to volume and
texture. In addition, when eggs are beaten, they incorporate tiny air bubbles
that expand with heat in the oven, contributing to volume. Eggs should be left
at room temperature for about 30 minutes before use, as more air can be
incorporated during mixing. Eggs also add moisture, color, flavor, and
nutritional value. Generally, recipes call for large eggs. Additional eggs in a
recipe produce a denser cake.
LIQUID
Cake batters may call for water, milk, juice, or extracts to add flavor and
moisture. These ingredients are usually added with the eggs. A liquid is needed
to dissolve the sugar and also contributes moisture.
FLOUR
Although the structure of cakes is affected by the flour used in your recipe, a
more tender cake is made when little gluten development occurs. Most modern-
NCII Page 13 of 90
Developed by:
Jelly Mae R.
day recipes call for all-purpose flour. Self-rising flour may also be used in
recipes, but because it has added baking powder and salt, these ingredients
must be eliminated from the original recipe. Some cake recipes call for cake or
pastry flour. This flour has low protein content. To make your own cake flour,
sift together ¾ cup plus 2 tablespoons of all-purpose flour and 2 tablespoons
of cornstarch. The use of pastry or cake flour will make for a more tender
cake. Since measurement is so important, spoon the flour into the measuring
device and level off for greatest accuracy.
BAKING POWDER AND SODA
Baking powder is a mixture of baking soda plus an acid. Most consumers use
double-acting baking powder. It contains a fast-acting baking powder that
reacts with the moisture in the recipe and a slowacting baking powder that
reacts with the addition of heat. If moisture is present, the acid reacts, causing
the release of carbon dioxide, which causes the cake to rise. Too much
leavening agent will cause air bubbles to be too big. They combine and burst,
leading to a flat cake. Too little leavening agent will lead to a heavy cake.
SALT
Salt is used in cakes to enhance the flavor of the other ingredients. There is
not a specific ratio for home baking, and the recipe may need to be adjusted if
salted butter is used. Leaving salt out completely will leave your cake tasting a
little off.
SPICES, FLAVORINGS, EXTRACTS, AND OPTIONALS

Spices, flavorings, and extracts, add flavor to cakes. Spices such as
cinnamon, flavorings such as orange zest, and vanilla extract are usually
added in small amounts. If adding nuts, raisins, or chopped fruits, toss them
in flour first. This step helps prevent them from sinking to the bottom of the
pan.

NCII Page 14 of 90
Developed by:
Jelly Mae R.
Self-Check 3.1-1
“Basic Ingredients used for Cakes”
Identification
Direction: Identify the correct word referred by the given statements below.
Write your answers on the space provided
1. ____________ used in cakes to enhance the flavor of the other ingredients.

2. ____________ provide the structure for some cakes and help bind the
ingredients together.
3. ____________ adds sweetness and flavor but also aids in browning,
tenderizing, maintaining moistness, and preserving the shelf life of the
cake.
4. ____________ makes the cake tender, forming a lighter crumb in the
baked cake.
5. ____________ needed to dissolve the sugar and also contributes moisture.

NCII Page 15 of 90
Developed by:
Jelly Mae R.
Answer Key 3.1-1
“Main ingredients for Cakes”
1. Salt
2. Egg
3. Sugar
4. Fat
5. Liquid

NCII Page 16 of 90
Developed by:
Jelly Mae R.
Types of Cakes
After reading this INFORMATION SHEET, YOU MUST be able to classify types
of cakes
CAKE TYPES
Cakes can be divided into two main types: foam and butter (sometimes referred
to as shortened). The differences in these types are how they are leavened or
combined.
A foam cake or Unshortened cake has a high egg-to flour ratio that allows
the cake to rise from air beaten into the eggs, egg whites, or whipping cream.
NCII Page 17 of 90
Developed by:
Jelly Mae R.
Foam cakes are light and fluffy, and examples include angel food, chiffon and
sponge cakes.
Butter cakes or shortened cake require a chemical leavening agent such as

baking powder or baking soda. These differences in leavening cause differences
in textures. Butter cakes are more moist and dense. Butter cakes can be
divided further by their mixing method. Three different methods are commonly
used for butter cakes: creaming, mixing (or the one-bowl method), and a
combination.
FOAM TYPE
Characteristics of Some Standard Foam (Unshortened) Cakes:
Thin, golden brown crust

Uniform crumb color
Appearance Rough, slightly cracked top crust
Symmetrical
Optimum volume
Light in weight in proportion to

size
Well aerated
Texture
Finer, even, oval-shaped cells with
thin cell walls
Sugary, slightly sticky crust
Moist
Soft crust and crumb
Tenderness
Delicate crumb that is easily
broken apart
Pleasant, well blended

Flavor
Not egg

NCII Page 18 of 90
Developed by:
Jelly Mae R.
Sponge Cake comes in different shapes, sizes and flavours. They may be iced
or frosted, or just dusted with sugar, or left plain. They may be served as a
layered cake. What they have in common making them a “sponge” is their
texture, and the ingredients.
Angel cake is a type of sponge cake, made from egg whites, cream of tartar,
flour, and sugar. Often baked in a tube pan which resembles a bundt pan. The
cake is often drizzled with some glaze or fruity syrup.

NCII Page 19 of 90
Developed by:
Jelly Mae R.
A Genoise, aka Butter Sponge Cake, is also a type of sponge cake, but it uses
fat in the form of melted butter, so it is less airy than true sponges.
A chiffon cake combines methods used with sponge cakes and conventional
cakes. It includes baking powder and vegetable oil, but the eggs are separated
and the whites are beaten before being folded into the batter, creating the rich

NCII Page 20 of 90
Developed by:
Jelly Mae R.
flavor like an oil cake, but with a lighter texture that is more like a sponge
cake.
Butter cakes or shortened cake
Characteristics of Shortened (Creamed) Cakes:
Slightly rounded or flat top, free of cracks

Uniform, characteristic color
Appearance throughout crust and crumb
Thin crust
High volume
Soft, velvety crumb

Even grain
Small, thin-walled air cells
Texture Free of tunnels
Moist, smooth mouth feel
Not sticky
Light — but not crumbly
Handles easily, yet breaks apart

without difficulty
Tenderness
Seems to “melt in the mouth,”
offers no resistance when bitten
Delicate, sweet flavor

Flavor
Well blended
Types of shortened cakes
AMERICAN BUTTER CAKE

The American butter cake is an example of shortened cakes leavened with
baking powder and/or baking soda.
NCII Page 21 of 90
Developed by:
Jelly Mae R.
POUND CAKE
The traditional English pound cake is a compact, shortened cake leavened
only by air and steam.
BUNDT CAKE – This shortened cake is baked in a Bundt pan, and was hereby
named the Bundt cake, that did not really sell well until the late 1960s, when
a Bundt cake won second place in a Pillsbury baking contest.
CAKE POPS – are the latest trend in dessert culture. They are a form of cake in
many shapes, sizes, flavors, and colors, made from cake balls styled as a
lollipop.

NCII Page 22 of 90
Developed by:
Jelly Mae R.
German Chocolate Cake is a layered chocolate buttermilk cake topped and
filled with a coconut-pecan frosting and is an American creation.
Red Velvet Cake is a type of American chocolate butter cake, made with cocoa
powder and buttermilk that has a dark-red color that comes from beets or red
food dye and is typically frosted with cream cheese icing.

NCII Page 23 of 90
Developed by:
Jelly Mae R.
Brownies are flat cakes baked square in a shallow dish. They are often made of
flour, eggs, chocolate, cocoa powder, sugar, and butter. They may also contain
nuts and chocolate chips. Brownies can be enjoyed with chocolate syrup and a
sprinkling of powdered sugar.
Tortes are a round, rich, dense cakes that are infused with ground nuts and
fruit puree. Unlike cakes, tortes are not layered and are often glazed and
topped with fresh fruits and whipped cream

NCII Page 24 of 90
Developed by:
Jelly Mae R.
NCII Page 25 of 90
Developed by:
Jelly Mae R.
Self-Check 3.1-2
Identification
Direction: Identify the correct word referred by the given statements below.
Write your answers on the space provided.
1. _________________ Round, rich, dense cakes that are infused with ground
nuts and fruit puree.
2. ________________ Flat cakes baked square in a shallow dish.
3. ________________ A type of American chocolate butter cake, made with
cocoa powder and buttermilk that has a dark-red color that comes from
beets or red food dye and is typically frosted with cream cheese icing.
4. _______________ combines methods used with sponge cakes and
conventional cakes.
5. _______________ Type of sponge cake, made from egg whites, cream of
tartar, flour, and sugar. Often baked in a tube pan which resembles a
bundt pan. The cake is often drizzled with some glaze or fruity syrup

NCII Page 26 of 90
Developed by:
Jelly Mae R.
Answer Key 3.1-2
1. Tortes
2. Brownies
3. Red Velvet Cake
4. Chiffon Cake
5. Angel Food Cake

NCII Page 27 of 90
Developed by:
Jelly Mae R.
INFORMATION SHEET 3.1-3
“Mixing Method used for shortened cakes and foam type cakes”
Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be

able to: Enumerate mixing method used for shortened cakes.
There are so many ways to mix up cake batter. Maybe you've always
wondered why the many methods; maybe you never thought about it until
now. But each technique is based on specific ingredients, and results in a
different final product: from a light as air cake, to one that's sturdy enough
to hold up in wedding tiers.
Common ways you might see cake mixing methods written in a recipe:
"Cream the butter and sugar together."
"Combine dry ingredients. Add butter and mix until it resembles sand."
"Put all of the ingredients in a bowl and stir together."
Which way is "best"?

NCII Page 28 of 90
Developed by:
Jelly Mae R.
CREAMING METHOD
The creaming method involves beating the fat and sugar until a fluffy texture
and light color is obtained. At this point, eggs are beaten into the mixture. The
final step is to add the dry ingredients and remaining liquids alternately in
smaller amounts until all the ingredients are combined. As the cake bakes, the
leavening agent, the trapped carbon dioxide from mixing, and the production of
steam, allows the cake to rise. The creaming method is the most traditional
method. Pound cakes are made by this method.
THE MIXING OR ONE-BOWL METHOD
The one-bowl method is faster than the creaming method but produces a
denser product. Dry ingredients are combined in one mixing bowl and the
liquid ingredients are added. After mixing, the dry ingredients and fat, the eggs,

NCII Page 29 of 90
Developed by:
Jelly Mae R.
and the remaining liquid ingredients are added. The fat coats the flour, helping
to produce a “melt-in-your-mouth” cake or a more open and less fine texture
than a creamed cake.
COMBINATION METHOD
The combination method begins with eggs whipped in a separate bowl and then
combined with the other creamed ingredients. The combination method allows
for a lighter texture by adding additional volume from the whipped eggs.
WHISKING METHOD
Often the whisking method is used for sponge cakes. First, eggs, and sugar are
whisked together for at least 10 minutes until the mixture has tripled in

NCII Page 30 of 90
Developed by:
Jelly Mae R.
volume. Air provides the leavening agent, providing for a “lighter-than-air”
texture. To prevent any loss of air, the flour is folded into the mixture.
RUBBING METHOD
The rubbing method is used for light fruitcakes. Fat is cut into small pieces
then rubbed into the flour with the fingertips until the mixture resembles fine
breadcrumbs, then the other ingredients are stirred in. Having cold but not too
firm butter is important in this method.
MELTING METHOD
The melting method is used for moist cakes like gingerbread. The fat, sugar,
and syrup are gently heated in a saucepan until just melted. When the mixture
is cooled, the eggs and dry ingredients are stirred in.

NCII Page 31 of 90
Developed by:
Jelly Mae R.
CUT AND FOLD METHOD
To cut and fold is to blend a mixture by using one of two motions;
1) Cutting through the mixture with the edge of a spoon or other implement,
or;
2) Sliding the implement along the bottom of the bowl and bringing it up at the
side so as to lift the lower portion of the mixture and fold it over the upper
portion.
These motions are repeated until blending is complete. The object is to mix
without loss of air, as when blending stiffly beaten egg whites into a cake
batter.

NCII Page 32 of 90
Developed by:
Jelly Mae R.
Self-Check 3.1-3
Direction: True of False, Write TRUE if the statement is correct. FALSE if the
statement is wrong.
1. To cut and fold is to blend a mixture by using one of three motion.

2. Rubbing method is used for light fruitcakes.
3. The combination method begins with eggs whipped in a separate bowl and then
combined with the other creamed ingredients.
4. Beating method involves beating the fat and sugar until a fluffy texture and
light color is obtained.
5. Sliding the implement along the bottom of the bowl and bringing it up at the
side so as to lift the lower portion of the mixture and fold it over the upper
portion.

NCII Page 33 of 90
Developed by:
Jelly Mae R.
Answer Key
1. False
2. True
3. True
4. False
5. True

NCII Page 34 of 90
Developed by:
Jelly Mae R.
TASK SHEET 3.1-3
TITLE : Baking Red Velvet Cake
Performance Objective: Given the tools, supplies and materials, you will
be able to Pre heat the oven
Supplies/ Materials: Mixing bowl, Wire whisk, Wooden ladle, Measuring

cups, Measuring Spoon, Rubber Scrapper.
Equipment: Conventional Oven
Steps and Procedure:
1. Prepare and wash your hands, use PPE.

2. Preheat the oven to 350° F. Soften the butter.
3. Grease and flour pans.
4. In a large bowl, sift the flour, baking soda, and salt.
5. In a separate bowl, mix buttermilk, eggs, vanilla, and vinegar.
6. In a mixing bowl, cream the sugar and butter.
7. Sift the cocoa into a small bowl and add the red color.
8. Add the cocoa and color to the butter and sugar mixture.
9. Add alternately the dry ingredients and the buttermilk mixture.
Make sure you scrape down the bowl when adding ingredients
Cooking Steps:
1. Bake for 30-40 minutes until the cake springs back when touched or
pulls away from the sides of the pan.
Assessment Method :
Demonstration, Questioning

NCII Page 35 of 90
Developed by:
Jelly Mae R.
Performance Criteria Checklist
Task Sheet 3.1-4
Trainee’s Name:____________________________________ Date:___________
Criteria YES NO
Did the trainee……
1. Wear the complete PPE?
2. Prepared the tools, materials and supplies?
3. Preheat the oven to 350° F. Soften the butter?
4. Grease and flour pans?
5. In a large bowl, sift the flour, baking soda, and salt?
6. In a separate bowl, mix buttermilk, eggs, vanilla, and

vinegar?
7. In a mixing bowl, cream the sugar and butter?
8. Sift the cocoa into a small bowl and add the red
color?
9. Add the cocoa and color to the butter and sugar

mixture?
10. Add alternately the dry ingredients and the

buttermilk mixture. Make sure you scrape down the
bowl when adding ingredients?
Comments/Suggestions:
Trainer:____________________________________Date:____________________

NCII Page 36 of 90
Developed by:
Jelly Mae R.
Learning Outcome 2 Prepare and use fillings
Contents:
 Filling
 Stacking and frosting a layered cake
1. Fillings are prepared and selected in accordance with required

consistency and appropriate flavors
2. Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer
preferences
3. Coatings and sidings are selected according to the product
characteristics and required recipe specifications

1. Laboratory
 PPE
 Handouts
Methodology:
ASSESSMENT METHOD:
 Written
 Oral

NCII Page 37 of 90
Developed by:
Jelly Mae R.
LEARNING EXPERIENCE
Learning Outcome 2
Prepare and used Filling

“ Filling”
2. Answer Self-check 3.2-1 on Refer answer to answer key
“Filling”

making “cream cheese frosting”. checklist 3.2-1 on making “cream
cheese frosting”

“Stacking and frosting a layered
cake”.
5. Answer self-check 3.2-2 on Refer answer to answer key

“Stacking and frosting a layered
cake”.

“Stacking and frosting a layered checklist 3.2-2 on “Stacking and
cake”. frosting a layered cake”.

NCII Page 38 of 90
Developed by:
Jelly Mae R.
Filling
After reading this INFORMATION SHEET, YOU MUST be able to: Identify and
familiarize Filling.
Filling – is a thick mixture which is used between the layers of cake. There are
many cake filling types that can be used. There are some points that should be
taken into consideration when choosing a filling for a cake. Some of these
points are listed below.
 Consider the flavor of the cake and be sure the filling will complement
the cake's flavor.
 Take into account the storage of the cake. Do not select a filling that
requires refrigeration when it will not be possible to refrigerate the cake
because of its size.
 If the cake will be exposed to warm temperatures, such as at a summer
picnic, do not choose a filling that will melt or be a safety threat under
those conditions, unless it can be stored in a cooler or refrigerator.
 If the cake has to be made a day or so ahead of when it will be eaten, be
sure the filling will hold up for that period of time.
 For information on storing different cake filling types, see Cake Storage
Requirement - Filling Storage.

NCII Page 39 of 90
Developed by:
Jelly Mae R.
 The amount of filling you need will vary depending on the type of filling,
the type of cake, number of layers, and personal preference. Generally
1/2 cup of filling per layer should be sufficient. This may be too much if
the filling is very rich or you may prefer a little more than 1/2 cup of
some fillings but be careful not to add too much, causing the cake to
become unstable.
Cake Fillings
1) Custard – is a smooth, creamy type filling similar to pudding.

The custard is a cooked filling containing cornstarch, flour, and egg yolks.
Any filling that contains cornstarch or flour must be brought to a boil
slowly, to prevent scorching and then boiled for at least a minute to
thicken to its fullest. If it is not boiled long enough, it may thin out when
it cools. It can be flavored with many different ingredients but the most
common are vanilla, lemon, and chocolate. The surface of the custard
should be covered with plastic wrap or wax paper to prevent a film from
forming while it is cooling. The custard filling can be stored in the
refrigerator for up to 3 days but is best when used the day it is made. A
custard type filling should not be frozen.
2) Fruit – There are many fruits that can be cooked into a filling for cakes
that will provide the cake with an extra special flavor. Some of the
common fruits used are strawberries, blueberries, raspberries, peaches,
apricots, and rhubarb. When using fruit fillings, a piping of frosting is
applied on top of the layer around the outer edge of the cake to act as a
dam to hold the filling in between the layers. Fresh fruit can also be
added between the layers but this type of cake should only be assembled
within a few hours of eating it. The fruit continues to ripen even when
refrigerated and its juices will begin to soak into the cake. If the cake has
NCII Page 40 of 90
Developed by:
Jelly Mae R.
a cooked fruit filling that does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer storage.
3) Butter Cream – made by creaming together fats (butter, margarine, or

vegetable oil shortening) and powdered sugar to the desired consistency
and lightness. Typically twice as much sugar as butter by weight is used.
Flavorings, in the form of extracts and oils, may also be added. Some
recipes call for cream, non-fat milk solids, flour, or meringue powder.
4) Jelly, jam, or preserves – can be used to add an easy fruit flavored filling
to a cake. You can add flavor to the cake without any additional
preparation. When using jelly filling on a layer cake, use a piping of
frosting around the edge of the layer to keep the jelly, jam, or preserves
confined and then select your favorite flavor and spread it on the layer
inside the piped frosting. Cakes with this type of filling can be stored at
room temperature for up to 4 days as long as the frosting can be stored at
NCII Page 41 of 90
Developed by:
Jelly Mae R.
room temperature. The filling can be refrigerated if the frosting on the
cake calls for it.
5) Whipped Cream – A filling using whipped cream provides a light fluffy

filling with a delicate flavor. Whipped creams are sometimes stabilized by
adding gelatin to make them hold up better. A cake with whipped cream
filling should be refrigerated and served the same day that it is made.
6) Glazes and Syrups – can also be used as fillings but will not provide for a
filling with any thickness. They do provide extra flavor and help seal in
the moisture of the cake. The cake can be stored at room temperature

NCII Page 42 of 90
Developed by:
Jelly Mae R.
when the filling is a glaze or syrup unless the cake or frosting requires
refrigeration.
7) Mousse – Frothy whipped filling made with a base of Belgium white

chocolate and available in flavors of Hazelnut, Lime, Mango, Mocha,
Nutella, Oreo, Passion Fruit, Pear, Raspberry, Strawberry, and Dark
Chocolate.
8) Cream Cheese – A rich, creamy concoction of butter, powdered

confectioners’ sugar and cream cheese.

NCII Page 43 of 90
Developed by:
Jelly Mae R.
9) Chocolate Ganache – Made by simmering cream, pouring the hot cream
over chopped chocolate, and then whisking the mixture until the
chocolate is entirely melted and incorporated.

NCII Page 44 of 90
Developed by:
Jelly Mae R.
Self-Check 3.2-1
Direction: Write the letter of the correct answer on the blank provided.
1.____ A rich, creamy concoction of

butter, powdered confectioners’
sugar and cream cheese.
a) Mousse
2.____ Made by simmering cream,
pouring the hot cream over chopped b) Whipped Cream
chocolate, and then whisking the
mixture until the chocolate is c) Fruit
entirely melted and incorporated.
d) Cream Cheese
3.____ Frothy whipped filling made
with a base of Belgium white
e) Custard
chocolate and available in flavors of
Hazelnut, Lime, Mango, Mocha,
f) Glaze and Syrups
Nutella, Oreo, Passion Fruit, Pear,
Raspberry, Strawberry, and Dark
g) Chocolate Ganache
Chocolate.
4.____ Used as fillings but will not

provide for a filling with any
thickness. They do provide extra
flavor and help seal in the moisture
of the cake.
5.____ A filling using whipped cream

provides a light fluffy filling with a
delicate flavor

NCII Page 45 of 90
Developed by:
Jelly Mae R.
Answer Key 3.2-1
1. D
2. G
3. A
4. F
5. B

NCII Page 46 of 90
Developed by:
Jelly Mae R.
TASK SHEET 3.2-1
TITLE : Cream Cheese Frosting
be able to Making cream cheese frosting
Supplies/ Materials: Mixing bowl, Rubber Scraper, Cream cheese,

Powdered sugar, Butter, Red Velvet emulsifier
Equipment: Hand Mixer

2. Beat Together the Butter and Cream Cheese
3. Add in the Red Velvet Emulsifier
4. Gradually add in the Powdered Sugar
5. Beat until becomes thick and fluffy.
6. Cover the mixing bowl with cling wrap and place to chiller.
Assessment Method :

NCII Page 47 of 90
Developed by:
Jelly Mae R.
Task Sheet 3.2-1
Criteria YES NO
3. Beat Together the Butter and Cream Cheese
4. Add in the Red Velvet Emulsifier
5. Gradually add in the Powdered Sugar
6. Beat until becomes thick and fluffy.
7. Cover the mixing bowl with cling wrap and place to

chiller
Trainer:____________________________________Date:____________________

NCII Page 48 of 90
Developed by:
Jelly Mae R.
Stacking and frosting a layered cake
After reading this INFORMATION SHEET, YOU MUST be able to: Identify
Stacking and frosting a layered cake.
How to Stack and Frost a Layer Cake
What You Need
 Cake layers
 Cake stand
 Parchment paper
 Frosting
 Offset spatula

NCII Page 49 of 90
Developed by:
Jelly Mae R.
Follow These Steps
1. Put a dab of frosting on the cake stand
Dab a couple tablespoons of frosting on the stand before putting down the first
cake layer. This will prevent the cake from sliding.
Tip: If you don’t have a cake stand, turn a large, wide-bottomed mixing bowl
upside down and place a plate on top of it. Frosting is easier when the cake is
elevated and closer to eye level.
2. Place the first cake layer on the stand
put the cake layer on top of the frosting right-side up so that the flat bottom
sits on the stand.
Tip: Cool your cake layers upside down to help flatten them out, which will
make your final cake much prettier and easier to assemble.
3. Put a few strips of parchment paper under your cake
Tuck overlapping pieces of parchment paper under the edge of the cake; this
will help keep your stand clean as you frost.
4. Start with 1 to 1½ cups of frosting
Using an offset spatula, put a big dollop of frosting—about 1 to 1½ cups—on

top of the bottom layer.
5. Spread the frosting just beyond the edge of your cake

NCII Page 50 of 90
Developed by:
Jelly Mae R.
Using the spatula, start in the middle of the cake and spread the frosting
evenly over the top and just past the edge of the top surface. The overhang of
frosting will help you frost the sides of the cake.
6. Place the second layer top-side down
Place the second cake layer on top and press gently to make sure it sticks.
Take a step back and check that it is level and centered.
7. Use 1 to 1½ cups of frosting for the second layer
Put a big dollop of frosting on the center of the cake and, using the offset
spatula, spread it to the edges. If you get crumbs in the frosting, simply scrape
the dirty frosting off your spatula into a separate bowl.
Tip: Be generous when you start to frost. You can always scrape some off if you
end up with too much, but if you start with too little, you risk pulling crumbs
from the cake into the frosting.
8. Frost the sides in sections
Think of the cake in quarters and tackle one quarter at a time, turning the
cake stand as you go. Aim to get the cake covered with frosting first.
9. Smooth out the frosting or create any look you like
Once the cake is frosted, you can go back and beautify. Smooth out the
frosting or create swirls or other textures. Remove any excess frosting. Gently
pull away the strips of parchment paper to reveal your beautifully frosted cake.

NCII Page 51 of 90
Developed by:
Jelly Mae R.
Self-Check 3.2-2
Direction: Arrange the following into correct order.
1. ___ Use 1 to 1½ cups of frosting for the second layer

2. ___ Frost the sides in sections
3. ___ Place the second layer top-side down
4. ___ Spread the frosting just beyond the edge of your cake
5. ___ Put a dab of frosting on the cake stand
6. ___ Place the first cake layer on the stand
7. ___ Start with 1 to 1½ cups of frosting
8. ___ Put a few strips of parchment paper under your cake
9. ___ Smooth out the frosting or create any look you like

NCII Page 52 of 90
Developed by:
Jelly Mae R.
Answer Key
1. 7th
2. 8th
3. 6th
4. 5th
5. 1st
6. 2nd
7. 4th
8. 3rd
9. 9th

NCII Page 53 of 90
Developed by:
Jelly Mae R.
TASK SHEET 3.2-2
TITLE : Stacking and frosting a layered Cake
be able to Stack and frost a layered cake
Supplies/ Materials: Offset Spatula, Cake board, Cake turntable, Red

Velvet cake, and Cream cheese Frosting.
Equipment: Working Table

2. Prepare and wash the materials needed.
Assessment Method :

NCII Page 54 of 90
Developed by:
Jelly Mae R.
Task Sheet 3.2-2
Criteria YES NO
Trainer:____________________________________Date:__________________
NCII Page 55 of 90
Developed by:
Jelly Mae R.
Learning Outcome 3 Decorate cakes
Contents:
 Decoration of cake
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

1. Laboratory
 PPE
 Hand outs
Methodology:
ASSESSMENT METHOD:
 Written
 Oral

NCII Page 56 of 90
Developed by:
Jelly Mae R.
LEARNING EXPERIENCE
Learning Outcome 3
Decorate Cakes

“Decoration of cake”
2. Answer Self-check 3.3-1 on Refer answer to answer key
3. Perform task sheet 3.3-1 on Refer performance criteria on

“Decorating a Red Velvet cake” Performance criteria checklist 3.3-1
“Decorating a Red Velvet cake”

NCII Page 57 of 90
Developed by:
Jelly Mae R.
Information sheet 3.3-1
Decoration of Cake
Decoration of Cake.
Cake decorating is an art form that combines tasty desserts with a visually
pleasing aesthetic. In fact, the best cake decorators are experts at using
buttercream, fondant, gum paste, and much more to conjure up inspiring
cakes that look as good as they taste. Whether creating unique wedding cakes
or taking inspiration from art and architecture, many decorators are pushing
the boundaries of what’s possible with cake.
The following are some best cake decoration that fits to all occasion:
1. OMBRE is colorful cakes where the colors used are graduated from light to dark.
Typically, this refers to the colors of the frosting on the outside of a cake,
however the individual cake layers can also be colored to create a gradient. It’s a
fun and easy frosting technique that anyone can learn to give your cakes a pretty
and chic finish. An Ombre cakes can come in any flavor, shape or size, but you
generally want to work with a layer cake to get the look because it gives you a lot
more surface area for frosting.
NCII Page 58 of 90
Developed by:
Jelly Mae R.
2. RUFFLES This is an elegant design that can be made by cutting out strips of
fondant and applying pressure with a ball tool to the edges making them thin out
and curl. Stick on each strip of ribbon around the cake by applying some sugar
glue to the cake and overlap each piece. If you’re not a fun of fondant, you can
also create ruffles with buttercream. Use a piping bag with the petal tip and create
ruffles of any colors in any direction around the cake.
3. ANIMAL PRINT Using a thin brush, paint brown spots (or any colors you
like) of different sizes and go over the outside with black paint. You can
simply make edible paint by mixing together colored food gel and a little
vodka.

NCII Page 59 of 90
Developed by:
Jelly Mae R.
4. BASKET WEAVE By using buttercream, a piping bag and basketweave
decorating tip, you can easily create this woven-look design.
5. TEXTURED TRIPES & SWIRLS This textured buttercream stripe design is rustic
and easy to design.

NCII Page 60 of 90
Developed by:
Jelly Mae R.
6. DAMASK To get an elegant design, you can use a stencil, which are sold in many
crafts stores or online. Spread royal icing or use an airbrush and cover the stencil
that is placed on the cake. When you lift up the stencil, you’re left with a beautiful
design.
7. METALLIC GOLD There are a few ways to achieve this: airbrushing or spraying
the cake, painting the cake with edible gold paint or if you’re feeling extra fancy
you can splurge on edible gold leaf
8. DRIP CAKE This trendy drip design on any cake makes it look even more
appetizing! Just carefully spill semisweet or white chocolate ganache over
the top of a firm, frosted cake and let it drop down the sides. You can use a
small spatula to help the ganache drip down.

NCII Page 61 of 90
Developed by:
Jelly Mae R.
9. HAND PAINTED While this cake design takes some extra time to achieve
and tends be a little costly, the end results are unique and one-of-a-kind.
Any hand painted cake would be the talk of the party.
10. BUTTERCREAM ROSButtercream Roses are beautiful on a tiered wedding

cake, but the look is also appropriate for any other special event like a sweet 16.
All you do is pipe swirls over the cake with a star tip and you can make them any
size or color. Even better that they’re completely edible too.

NCII Page 62 of 90
Developed by:
Jelly Mae R.
11. SWISS DOTS This cake design pattern is simple to do and resembles
small pearls that are commonly found on a wedding dress or veil. Just pipe
the dots on using a piping bag and a small round tip.
12. LACE Vintage and beautiful, lace work adds an extra wow factor to any
cake. You can make your own edible lace or easily buy it at a craft store or
online.
13. CORNELLI LACE This three form technique is piped on a cake and gives
off a more casual look that’s still fitting for a wedding or anniversary. The
curved lines continue throughout the entire cake, but do not touch or
overlap and look similar to a lace pattern.

NCII Page 63 of 90
Developed by:
Jelly Mae R.
14. PULLED DOTS This is a quick piped on design that looks fancy and
almost resembles a mermaid tail. You won’t believe how simple it is: using
a piping bag with a round tip, squeeze out circles of buttercream going from
the top to bottom. Once you have a row of circles, use a small offset spatula
and gently push down on each circle and pull.
15. SCROLLS This creative cake decorating idea is elegant and impressive
and looks beautiful on a tiered cake. It’s pretty easy to do-simply just have
a piping bag ready to go with a small round tip and create S’s and C’s all
around the cake.

NCII Page 64 of 90
Developed by:
Jelly Mae R.
Self-Check 3.3-1
Direction: Fill in the Blanks
1.) ___________This creative cake decorating idea is elegant and

impressive and looks beautiful on a tiered cake.
2.) ___________This three form technique is piped on a cake and gives
off a more casual look that’s still fitting for a wedding or
anniversary.
3.) ___________This is a quick piped on design that looks fancy and
almost resembles a mermaid tail.
4.) ___________This cake design pattern is simple to do and resembles
small pearls that are commonly found on a wedding dress or veil.
5.) ___________Vintage and beautiful, lace work adds an extra wow
factor to

NCII Page 65 of 90
Developed by:
Jelly Mae R.
Answer key 3.3-1
“Specific Decoration Appropriate for the Cake”
1. Scrolls
2. Cornelli Lace
3. Pulled Dots
4. Swiss Dots
5. Lace

NCII Page 66 of 90
Developed by:
Jelly Mae R.
Task sheet 3.3-1
Title: Decorating Red Velvet Cake
Performance Objective: Given the tools, supplies and materials, you

will be able to do Decorating a Red Velvet cake
Supplies/Materials : Cakes, Cream Cheese Frosting, Cake turn

table, Offset spatula, Red food color, Chiffon cake (crumbs), Piping bag,
Decorating tips
Equipment : Working Table
Steps/Procedure:

2. Crumb coat the cake and Chill for 5 mins.
3. Do the final coating
4. Pipe a shell border on sides of a cake.
5. Pipe a rosette boarder on top.
6. Sprinkle red dyed chiffon crumbs on both sides of cake and on top.
Assessment Method:
Demonstration/Questioning

NCII Page 67 of 90
Developed by:
Jelly Mae R.
Performance Criteria Checklist 3.3-2
Criteria YES NO
1. 1. Wear the complete PPE?
2. 2. Prepared the tools, materials and supplies?
4. Crumb coat the cake and Chill for 5 mins.
5. Do the final coating
6. Pipe a shell border on sides of a cake.
7. Pipe a rosette boarder on top.
8. Sprinkle red dyed chiffon crumbs on both sides of cake and

on top.
Trainer:____________________________________Date:____________________

NCII Page 68 of 90
Developed by:
Jelly Mae R.
Learning Outcome 4 Present Cakes
Contents:
 Cake Presentation
1. Cakes are presented on accordance with customer’s expectations and

established standards and procedures
2. Equipment are selected and used in accordance with service
requirements
3. Product freshness, appearances and eating qualities are maintained in
accordance with the established standards and procedures
4. Cakes are marked or cut portion-controlled to minimize wastage and in
accordance with enterprise specifications and customer preferences

1. Laboratory
 PPE
 Hand outs
Methodology:

NCII Page 69 of 90
Developed by:
Jelly Mae R.
ASSESSMENT METHOD:
 Written
 Oral

NCII Page 70 of 90
Developed by:
Jelly Mae R.
LEARNING EXPERIENCE
Learning Outcome 4
Present Cakes

“Cake Presentation”
2. Answer Self-Check 3.4-1 on Refer Answer to answer key

“presenting Cakes” criteria checklist on “presenting cakes”

NCII Page 71 of 90
Developed by:
Jelly Mae R.
Equipment selected and used in accordance with service requirement
Equipment for Presenting Baked Products refers to containers or packages

used in presenting and serving baked products. This should create a big
impact to the costumers. It should create a huge impression that can entice the
costumer to buy the products.
Cake Drum
Cake drums measure around 12mm in thickness and are used as the base of
cakes for added support. Not only practical for transportation, cake drums are
available in a variety of shapes and are usually covered in beautiful silver, gold
or coloured foiling. Finish off with ribbon around the edge to ensure the display
of your cake is as gorgeous as the cake itself.

NCII Page 72 of 90
Developed by:
Jelly Mae R.
Cake Stand
To display your cake creation in the most extravagant way possible, cake
stands are designed to enhance and show off your show-stopper. Available in a
multitude of sizes, designs and materials, there are cake stands for rounded
cakes, tiered cakes, cupcakes and more, as well as for all manner of
celebratory occasions so that you can deliver your cakes in style
Cake Pop Stand
Buying a cake pop stand is essential if you want to bake batches of cake pops –
although cake pops are a fun idea, the sticks aren't designed entirely well to
support themselves. Similarly to cake stands, cake pop stands are available in
a whole host of designs, materials and sizes so that you can present and
transport a huge amount of cake pops in an innovative, elegant way
Cake Caddy
NCII Page 73 of 90
Developed by:
Jelly Mae R.
If you've ever tried to transport a decorated cake, you'll understand the pain of
finding a smudged, lop-sided design at the end of the trip. Cake caddies are
specifically designed to prevent that, allowing you to decorate, transport and
serve your creation in a secure way. Available in a variety of shapes and sizes,
you'll be able to protect a wide range of cakes over and over again.
Cake Box
Allowing you to deliver that perfect celebratory treat in a professional

patisserie-like manner, cake boxes are generally constructed from cardboard
and can feature an abundance of different designs. Available in an incredible
range of sizes to suit smaller cupcakes or larger baked treats, cake boxes are
as practical as they are exciting, allowing you to enhance the look of your cake
creations.
Treat Bag

NCII Page 74 of 90
Developed by:
Jelly Mae R.
Perfect for presenting smaller baked goods, treat bags are a refined way to give
a scrumptious gift. Generally made from food-safe cellophane, these bags are
available either plain or patterned with pretty foil-like designs or prints, and
can be bought in a variety of sizes to suit your requirements. Once filled, tie a
bow with pretty ribbon at the top for a truly opulent look.

NCII Page 75 of 90
Developed by:
Jelly Mae R.
Self-Check 3.4-1
“Equipment selected and used in accordance with service requirement”
Direction: encircle the correct answer.
1. Specifically designed to prevent that, allowing you to decorate, transport

and serve your creation in a secure way.
a) Cake Caddy
b) Treat Bag
c) Cake Box
d) Cake turntable
2. Are generally constructed from cardboard and can feature an abundance
of different designs.
a) Baking Cups
b) Treat Bag
c) Cake box
d) Cake Pop stand
3. Refined way to give a scrumptious gift. Generally made from food-safe
cellophane, these bags are available either plain or patterned with pretty
foil-like designs or prints, and can be bought in a variety of sizes to suit
your requirements.
a) Cake stand
b) Treat Bag
c) Cake table
d) Cake caddy
4. Essential if you want to bake batches of cake pops.
a) Cake drum
b) Cake caddy
c) Cake box
d) Cake Pop Stand
5. Designed to enhance and show off your show-stopper.
a) Cake Stand
b) Cake Caddy
c) Cake box
d) Cake Drum

NCII Page 76 of 90
Developed by:
Jelly Mae R.
Answer Key 3.4-1
“Equipment selected and used in accordance with service requirement”
1. A
2. C
3. B
4. D
5. A

NCII Page 77 of 90
Developed by:
Jelly Mae R.
TASK SHEET 3.4-3
TITLE “Presenting Cake”
be able to Presenting Cake
Supplies/ Materials: Serrated Knife, Cake, Dinner plate, garnishes
Equipment: Working Table

2. Slice your cake into equal part 4 inches tall, 1 inch wide, and 2 inches in
length
3. Place slice cake in dinner plate at the center.
4. Do the garnishes
5. Serve
Assessment Method :

NCII Page 78 of 90
Developed by:
Jelly Mae R.
Performance Criteria Checklist 3.3-2
Criteria YES NO
3. Slice your cake into equal part 4 inches tall, 1 inch wide, and
2 inches in length
4. Place slice cake in dinner plate at the center.
5. Do the garnishes
6. Serve
Trainer:____________________________________Date:____________________

NCII Page 79 of 90
Developed by:
Jelly Mae R.
Learning Outcome 5 Store cakes
Contents:
 Cake Storage
1. Cakes are stored in accordance with establishment’s standards and

procedures
2. Storage methods are identified in accordance with product specifications
and established standards and procedures

1. Laboratory
 PPE
 Hand outs
Methodology:
ASSESSMENT METHOD:
 Written
 Oral

NCII Page 80 of 90
Developed by:
Jelly Mae R.
LEARNING EXPERIENCE
Learning Outcome
Store Cakes

“Cake Storage”
2. Answer Self-Check 3.5-1 on Refer Answer on answer key 3.5-1 on
“Cake Storage” “Cake Storage”

NCII Page 81 of 90
Developed by:
Jelly Mae R.
“Cake Storage”
standards and procedure of storing cake products.
Cakes are perishable. No single process is the one for properly storing all
types of cakes. It is important to know the kind of the cake before deciding
how to store it properly. You should learn the proper way of storing the cake in
the cake display cabinets. Cake display cabinets are a great way of attracting a
large number of customers. Cakes are beautiful and colorful, so they appeal to
the customers. Cake display appliances have glass fronts which make them an
efficient tool for advertisement of the cakes.
Cakes are rich desserts. It is baked, and it contains ingredients such as

sugar, eggs, flour, and oil. The storage of the cakes should be decided based on
the ingredients that it is made up of. The Proper decoration is an important
part of the cake baking and decorating process. Things that affect the
freshness of the cake are heat, humidity, and intense artificial light. The
intense light can change the color of the cake. Cake can be kept in the best
condition if it is stored away from all of these elements.
Storing Undecorated Cakes
How to Store an Undecorated Cake
It is a good practice to bake the cake at least a day ahead of when you want to
decorate it. This allows you enough time to freeze the cake before handling it.
NCII Page 82 of 90
Developed by:
Jelly Mae R.
Freezing the cake helps tighten the crumb and keeps it moister after
decorating. A frozen cake is easier to work with also when it comes to trimming
and cutting. Leveling and torting a cake will produce fewer crumbs when the
cake is frozen and the layers are easier to handle. See the notes below in regard
to storage of the unfrosted cake.
 When freezing a cake, be sure that it is completely cooled before

wrapping.
 Wrap the cake tightly in plastic wrap and then wrap it again in foil before
placing it in the freezer.
 If you do not have time to freeze the cake overnight, freezing it for 2 or 3
hours will help when it comes time to decorate it.
 Remove the cake from the freezer just before you are ready to work with
it.
 If you elect not to freeze the cake before frosting or decorating, be sure it
is completely cool before you begin.
 Do not store in the refrigerator because this will cause it to lose some of
its moisture. Keep it at room temperature unless you decide to freeze it
first.
How to Thaw an Undecorated Cake
 Remove the frozen cake from the freezer and remove the foil covering but
leave it wrapped in the plastic wrap. Allow it to set at room temperature
until thawed; thawing may take 2 to 3 hours, depending on the size of
the cake.
 Remove the plastic wrap and begin frosting and decorating. You may
want to remove the wrapping during the last 30 minutes of thawing so
that the surface dries; the dry surface will make it easier for the frosting
to adhere.

NCII Page 83 of 90
Developed by:
Jelly Mae R.
 It the cake needs leveling or torting, do the trimming and cutting before
the cake thaws completely.
Storing Decorated Cake
Store the decorated cake according to the information in our Cake Storage
Requirements charts to be sure you are storing the cake properly for the
different types of cakes, frostings, and fillings.
How to Store A Decorated Cake:
To store at room temperature, the cake can be stored in one of the following
manners: in an air-tight container, covered with a covered cake plate, or
covered with an inverted bowl.
 A single layer cake, such as a 9" x 13", can be stored in the pan in which
it was baked and then covered with the pans cover or with foil.
 If storing a cake with a fluffy frosting that does not hold up well, place a
knife or the handle of a spoon under the edge of the cover to allow some
air flow. If the cover is air-tight with this type of frosting, it can cause the
frosting to begin to melt or run from the moisture build up.
 Frosted cakes that require refrigeration can be covered in the same
manner as cakes stored at room temperature.
 If you need to cover a cake with plastic or foil because it is too large for
other methods or the right storage containers are not available, you will
have to be careful when the frosting is a soft type, such as cream cheese
frosting. Place the frosted cake in the refrigerator just long enough for
the frosting to set up a little, approximately 20 to 30 minutes. Then
remove from the refrigerator and loosely cover with plastic wrap or tent
with foil to cover.
NCII Page 84 of 90
Developed by:
Jelly Mae R.
How to Freeze A Decorated Cake
Our Cake Storage Requirements charts indicate the frostings and fillings
that should not be frozen.
 Place the frosted cake on a solid flat surface that can be used to hold the
cake when placed in the freezer, such as a cookie sheet, cake board, or
cutting board. Place the unwrapped cake in the freezer.
 Freeze unwrapped until the frosting and decorations are frozen hard.
 Remove the cake when the frosting is frozen and then wrap with plastic.
The plastic should not stick to the frozen frosting.
 Once the plastic wrap is secured, quickly wrap the cake with foil and
secure all of the edges tightly to protect it from air flow
 Place the wrapped cake in an airtight rigid container or cake box to help
protect it if there is potential for it to be damage when stored in the
freezer.
 Place back in the freezer as soon as possible.
Cut Cake:
As soon as you cut cake, whether frosted or unfrosted, moisture begins to

escape and the cake begins to stale. On those rare occasions when you have
leftover cake, you have two options for keeping it fresh. Cover the sliced edges
with more frosting to protect the cake from moisture loss. Or firmly press a
piece of plastic wrap directly onto the open, sliced sides. Then continue with
covering and storing the cake as outlined above. A cut cake keeps for a little
less time than an uncut cake, about three to four days at room temperature.
NCII Page 85 of 90
Developed by:
Jelly Mae R.
Fondant and the Buttercream:
Fondant and the buttercream have the quality of sealing in the moisture. The
cake stays fresh, and it does not dry out easily if it has an icing of buttercream
and fondant. It creates a barrier between the cake and the outer world. They
can be stored in the refrigerated cake display cabinets, but the condensation
can cause the colors to fade. To keep the icing color, it is important that you
avoid sudden temperature changes. When the cake is taken out of the
refrigerator first, transfer it to air conditioned space, so it does not suffer from
heat shock.
Whipped Cream or Cream Cheese:
If you are using whipped cream or cream cheese as icing, then it should not be
left at the room temperature for a long time. It should be placed in the
refrigerator to maintain its good texture. The cream cheese icing can be frozen.
The texture of the frozen cream icing can change.
Boiled icing:
The boiled icing can refrigerate, but it can also be stored at room temperature.
Cakes with this icing should not be frozen. If frozen the texture of this icing can
become gummy.
Ganache:

NCII Page 86 of 90
Developed by:
Jelly Mae R.
Cakes with Ganache frosting can be stored in the refrigerator. Storing this cake
is similar to storing the cakes with fondant icing. You can store it at room
temperature, and it can be frozen as well.

NCII Page 87 of 90
Developed by:
Jelly Mae R.
Self-Check 3.5-1
“Cake Storage”
Essay Test
Direction: Explain each question, before you begin writing, read the passage
carefully and plan what you will say. Your essay should be as well organized
and are carefully written as you can make it.
1. Describe the best way to store an unfrosted cake.
2. When to refrigerate cakes?

NCII Page 88 of 90
Developed by:
Jelly Mae R.
Answer Key 3.5-1
“Standards and procedure of storing cake products”
1. Describe the best way to store an unfrosted cake.
--Wrap an unfrosted cake layer tightly in plastic wrap; be sure and

secure the top, sides and bottom of the layers. Then place the
wrapped layers in a plastic zip-top bag and store on the kitchen
counter at room temperature for up to five days. If you need to
keep a unfrosted layers longer than that, freeze them. After you
wrap the layers in plastic wrap, wrap them again in aluminum foil
and freeze. A word of caution: wrapping a warm cake layer will lead
to messy condensation, so wait until it is completely cool before
applying plastic wrap.
2. When to refrigerate cakes?
For starters, if you live in the Deep South and your kitchen stays
hot and humid during the summer months, cover and refrigerate
your cake. If you made a cake that won’t be served for a few days,
cover and refrigerate your cake. Lastly, if your cake includes a
fresh fruit filling or topping, or has a frosting made with whipped
cream or mascarpone, cover and refrigerate it until you are ready
to serve. Before refrigerating, wrap unfrosted cakes in plastic wrap
to protect it from drying out or absorbing refrigerator smells. For
frosted cakes, chill the cake uncovered for 15 minutes to harden
the icing, then loosely wrap it in plastic wrap or put it in a cake
keeper. Bring a refrigerated cake out 30 minutes to an hour before
serving and let sit at room temperature.

NCII Page 89 of 90
Developed by:
Jelly Mae R.
NCII Page 90 of 90
Developed by:
Jelly Mae R.

CBLM Gonzales

Caricato da

Informazioni sul documento

Titolo originale

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

CBLM Gonzales

Caricato da

Copyright:

Formati disponibili

Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)

Qualification Title: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: Prepare and Present Gateaux, Tortes, and Cakes

Module Title: Preparing and Presenting Gateaux, Tortes, and Cakes

Technical Education & Skills Development Authority

Date Developed: Document No.

Welcome to the learner’s guide for the module: Preparing and

The unit of competency Prepare and present gateaux, tortes and

You are required to go through a series of learning activities in order to

Recognition of Prior Learning (RPL)

Been working for some time.

Already completed training in this area.

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

Most probably your trainer will also be your supervisor or manager.

You will be given plenty of opportunity ask questions and practice on

Talk to more experienced workmates and ask for their guidance.

Date Developed: Document No.

Date Developed: Document No.

No. Unit of Competency Module Title Code

Prepare and present Preparing and

Prepare and display Preparing and

5. Present desserts Presenting desserts TRS741343

Date Developed: Document No.

UNIT OF COMPETENCY: Prepare and Present Gateaux, Tortes, and Cakes

MODULE TITTLE: Preparing and Presenting Gateaux, Tortes, and Cakes

NOMINAL DURATION: 160 hrs.

SUMMARY OF LEARNING OUTCOMES:

LO1: Prepare sponges and cakes

LO2: Prepare and use fillings

LO3: Decorate cakes

LO4: Present cakes

LO5: Store cakes

LO1: Prepare Sponges and Cakes

1. Ingredients are selected, measured and weighed according to recipe

Date Developed: Document No.

LO2: Prepare and use fillings

1. Fillings are prepared and selected in accordance with required

LO3: Decorate cakes

LO4: Present Cakes

Date Developed: Document No.

LO5: Store Cakes

1. Cakes are stored in accordance with establishment’s standards and

Students/Trainees must provide the following:

 Personal Protective Equipment

Date Developed: Document No.

 Main Ingredients for Cake

1. Ingredients are selected, measured and weighed according to recipe

Conditions: The trainee/ student must be provided with the following:

Date Developed: Document No.

Modular Approach/ Self-Paced

Date Developed: Document No.

Prepare sponges and cakes

Learning Activities Special Instruction

1. Read information sheet 3.1-1 on

3. Read information sheet 3.3-2 on

4. Answer Self-check 3.1-2 Compare answer to answer key

5. Read information sheet 3.1-3 on

6. Answer Self-Check 3.1-3 on Compare Answer to answer key

7. Perform task sheet 3.1-4 on Refer performance on performance

Date Developed: Document No.

Ingredients used for Cakes

BAKING POWDER AND SODA

SPICES, FLAVORINGS, EXTRACTS, AND OPTIONALS

Trainee’s Name:__________________________ Date:_