4. Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes

LEARNING OUTCOME NO. 2

DECORATE CAKES AND PRESENT BAKERY PRODUCTS

CONTENTS: 1. Identify the specific decoration appropriate for the cake 2. Identify the standard recipes of icing and decorations ASSESSMENT CRITERIA: 1.Cakes are decorated suited to the product and occasion and in the accordance with standard recipes and enterprise practices 2. Suitable icing and decoration are used according to standard recipes and/or enterprise standards and customer preferences CONDITIONS: Students/trainees must be provided with the following: Decorative tools: • Spatula • Parchment paper • Piping bag • Pastry brush • pastry bag • turntable • serrated knife • grater

ASSESSMENT METHOD: Lecture/Discussion • Demonstration/Application • Oral Presentation

LEARNING OUTCOME SUMMARY

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

Document No.

Developed by: Marierose E. Valderamos

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LEARNING EXPERIENCES Learning Outcome No. 3 DECORATE CAKES Learning Activities

Special Instructions

1. Read Information Sheet No.3.3-1 Read entitled

“Decorating

Cakes

and

and

understand

the

information sheet.

Sponges ” 2. Answer Self-Check No.3.3-1

Compare your answer with the answer sheet No. 3.3-1. Getting a 75% correct answer entitles them to proceed to the next Information

3. Perform Job Sheet No.3.3-1- A/C

Sheet. Compare performance with the

entitled “ Prepare Buttercream

performance

Icing”

No.3.3-1- A/C.

4. Perform Job Sheet No.3.3-1- B/C

Compare performance with the

entitled “Icing a Cake”.

performance

5. Perform Job Sheet No.3.3-1- C/C

No.3.3-1- B/C. Compare performance with the

entitled “Decorate Cake”.

performance

criteria

criteria

criteria

checklist

checklist

checklist

No.3.3-1- C/C.

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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INFORMATION SHEET No. 3.3-1 DECORATING CAKES AND SPONGES Learning Objectives: After reading this Information Sheet, you should be able to: 1. Define the words/terms related in decorating cakes and sponges. 2. Determine the Icing/Frosting Tips used in decorating cakes. 3. Enumerate the types of icing. In the previous topics you learned how to select and prepare fillings, assemble cakes and select coatings used as coverings. In this module, you will determine the types of icing and frosting and the different decorating tips used in decorating cakes and sponges. LET US STUDY! 

Frost- to coat or cover the cake with icing



Fondant icing – soft icing



Lard – semisolid oil



Whip – to beat rapidly to incorporate air



Fluffy – being light, soft, or airy

Cakes, frosted or unfrosted, have been popular for thousands of years. Highly decorated cakes have long been associated with holidays and special events such as birthdays, weddings, and Christmas. Cake Decorating A finished cake is often enhanced with icing, or frosting, and toppings such as sprinkles. The frosting on the cake is the proverbial extra bit of goodness. Frosting is usually made from powdered sugar, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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icing light and spreadable. Home bakers either use lard, butter, margarine or some combination. Sprinkles are small and colored pieces of sugar. In the 20th century, new cake decorating products become available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake. Icings and Frostings Icings and frostings are mixtures spread all over the cake to make it more appealing. Though icings and frostings serve the same purpose on cakes, they are different in their respective preparations and ingredients. An icing is either a fluffy or thin mixture. Fluffy icing is a cooked sugar mixture containing egg whites or yolks, stiff enough to spread in swirls on cakes. Thin icing contains only sugar and liquid, cooked or simply spread with a plastic brush. A frosting is a thick mixture which either cooked or uncooked, used only on cakes. Comparison chart Frosting

Icing

Uses

Coating outside of cake

Glaze on cakes and pastry

Appearance

Fluffy, like buttercream

Glossy

Ingredients

Cream or butter base

Sugar base, or egg whites, butter or cream

Consistency

Thick and gooey

Thin

Types of Frostings 1. Uncooked icings is a mixture made by creaming butter, sugar, small amount of liquid and flavoring. It is also known as butter icing. 2. Cooked frosting is a combination of sugar and liquid. It is cooked like candy and requires some temperature attention. A good example of cooked frosting is fudge frosting. Types of Icing 1. Buttercream is made by creaming butter until pale with icing sugar, vanilla and milk. This soft, buttery icing can be spread over a cake or piped into patterns. It can also be flavored with color or chocolate and Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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is perfect for small cakes, like cupcakes. Buttercream hardens on refrigeration, and does not keep for more than a few days. Remember to keep this icing cool as it icing melts easily. 2. Fondant. This stiff and shiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes, often over a layer of marzipan. Since its firmness helps keep cakes fresh, it is often used for big cakes, wedding cakes and cakes that require traveling. Fondant can be made at home although it's usually purchased in a ready-to-use block. It comes in white and ivory shades, but can be tinted to any color. 3. Meringue. This typically American-style frosting is made from egg whites, caster sugar and water. It is whipped and then spread with a palette knife onto the cake to create an edible looking icing that looks particularly striking when decorated with fresh flowers. Be warned though, you must act quickly when icing your cake as it sets within moments of coming off the heat. 4. Ganache. This rich chocolate icing is made from either white of dark chocolate and cream. Ganache can look shiny or matte and is also used as a filling or piped into decorations. White chocolate ganache can be tinted. Avoid pairing ganache with a light cake such as a delicate sponge as this thick icing needs a cake that it won't overpower, such as a mud cake or an almond bundt cake. 5. Royal Icing. Often confused with fondant, royal icing is a white meringue-like mixture made from egg whites, acetic acid and icing sugar. Royal icing is easily made at home, and has multiple uses. Becoming rockForm 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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hard once set, it is ideal for attaching decorations to cakes and is a popular icing for piping.

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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TOOLS FOR CAKE DECORATING Piping bags or syringe, and various piping tips. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basket weave, round, drop flower, leaf, petal and specialty tips. Fondant icing (also known as sugar paste) and butter cream are used as covering icings and to create decorations. Floral sugar craft or wired sugar flowers are an important part of cake decoration. Cakes for special occasion, such as wedding cakes are traditionally rich fruit cakes that are covered royal icing or sugar paste. They are finished with piped borders and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, piped flowers or crystallized fruits or flowers such as grapes or violets 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.

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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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.

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

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

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CLOSED STAR

PETAL Used to make different kinds of flowers like roses, pansies, daisies and blossoms. This tip is also great for making ruffles, scallops and ribbons.

BASKET WEAVE Make basket weave effect with the use of this tip. It can also be used to make pleats, scallops and textured borders.

LEAF Make leaves for your flowers with this tip. Make nice pleats, edges and scallops.

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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

DROP FLOWERS This tip is usually used in a 90° angle. It makes stars and flowers.

As you can see, pretty much any kind of tip can be used to make borders, edges and other creation.

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

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Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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Developed by: Marierose E. Valderamos

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Self-Check No. 3.3-1 I. Identification. Identify the word that is being described of the following statement. Write your answer to a separate sheet. ______________1. This stiff and shiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes, often over a layer of marzipan. ______________2. It is a thick mixture which either cooked or uncooked, used only on cakes. ______________3. It is a cooked sugar mixture containing egg whites or yolks, stiff enough to spread in swirls on cakes. ______________4. Icing that is made from either white of dark chocolate or cream. ______________5. It is made by creaming butter until pale with icing sugar, vanilla and milk. 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

________4.

d. U-Tip

_________5.

e. Petal Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

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f. Drop Flowers

III. Enumerate the types of icing. 1. 2. 3. 4. 5.

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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Answer Key for Self-Check No.3.3-1 I. IDENTIFICATION 1. Fondant 2. Frosting 3. Fluppy Icing 4. Ganache 5. Buttercream II. Matching Type A. Decorating Tips 1.

c. Open Star

2.

e. Petal

3.

a. Basket Weave

4.

d. U- Tip

5.

f. Drop Flowers

III. Enumeration 1. Butter cream 2. Fondant 3. Meringue 4. Ganache 5. Royal icing

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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JOB SHEET No. 3.3-1-A/C Title:

Prepare Buttercream Icing

Performance Objective:

Given the steps and procedures in preparing 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 flavoring)  3 tbsp cream or top milk  Vegetable coloring (liquid or paste)  2 squares chocolate melted( for chocolate flavor) optional Knife



Bowls



Mixing Bowls



Mixer ( hand or electric)



Measuring cups and spoons



sifter

Supplies and Materials:

Equipment:

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.

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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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 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. Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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

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.

Assessment Method:



Buttercream will refrigerator for 2 weeks.



Cakes and cupcakes frosted buttercream will stay fresh for 3 days. Observation Checklist

using

stay

fresh

Performance

in

the with

Criteria

PERFORMANCE CRITERIA CHECKLIST 3.3- 1-A/C 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?

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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Developed by: Marierose E. Valderamos

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JOB SHEET No. 3.3-1-B/C Title:

Icing a Cake

Performance Objective: Supplies and Materials:

Equipment:

Steps and Procedure:

Given the steps in icing a cake, you should be able to icing a cake. Materials needed in icing a cake:  Prepared Icing  Cake  Lazy Susan  Spatula/metal spatula  Spackle tool/ metal scraper ICING A CAKE 1. Put a huge amount of icing on top of the cake. Don't be hold back on this, we will move this icing around and remove most of it. 2. Now, spread the icing to cover the top of the cake. Try not to lift the spatula too much so you won't have any crumbs. If you do get crumbs just wipe it off on another bowl and use those for the filling. You can spread some of the icing towards the side of the cake and you can take some of the extra icing off, too.

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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3. Take some icing with your spatula hold it against the side on a 90 degree angle and spread it, covering the cake all around. Use your other hand to turn the lazy susan while doing this. Make sure the edges are a hanging little bit higher on the top of the cake. 4. When the cake is covered all around, take the spackle tool and hold it against the sides again on a 90 degree angle. Turn the cake round and round while leaving the spackle tool in the same place. It may take a few round trips before you smooth it out. 5. Using the metal spatula push those overhanging edges towards the center of the cake. Repeat all around, wiping the excess buttercream to the bowl. You should have nice, clean edges.

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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6. Clean the spatula and run it across the top to smooth it. What also helps to smooth the cake is using a spatula that was dipped in hot water. The buttercream a bit. Assessment Method:

Observation Checklist

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

heat

using

helps

melt

Performance

Date Developed: April 18, 2016

Document No.

Developed by: Marierose E. Valderamos

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the

Criteria

Page 23 of 28

PERFORMANCE CRITERIA CHECKLIST 3.3-1-B/C Did you . . . .

YES

NO

Use PPE? Sanitize the tools and utensils? Use appropriate buttercream icing? Follow proper steps and procedures in icing a cake? Use proper materials or utensils in icing a cake? Present a cake with proper icing?

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

Document No.

Developed by: Marierose E. Valderamos

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Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

Document No.

Developed by: Marierose E. Valderamos

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JOB SHEET No. 3.3-1-C/C Title:

Decorate Cake

Performance Objective:

Supplies and Materials:

Tools :

Given the decorating materials, you should be able to decorate a cake. Materials needed to decorate cakes :  Prepared cake with buttercream icing  Decorating Materials (Fruits, edible flowers and different designing materials in decorating cakes)  Lazy Susan 1. Use decorating materials and items to decorate a cake. 2. Make your own design for your cake.

Steps and Procedure:

2. Decorate a cake within 30 minutes. 3. Use Performance Criteria Checklist no.3.1-5 to evaluate your own output. 4. Present your work to your teacher.

Assessment Method:

Observation Checklist

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

using

Performance

Date Developed: April 18, 2016

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Criteria

Page 26 of 28

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

Document No.

Developed by: Marierose E. Valderamos

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PERFORMANCE CRITERIA CHECKLIST 3.3-1-C/C Did you . . . .

YES

NO

Follow the health and safety procedures relating to working with decorating cakes? Use PPE? Sanitize the tools and utensils to be used in decorating cake? Use proper tools and materials safely when decorating cakes? Use different and proper decorating materials? Finish decorated cake within a given time? Present decorated cake with unique design?

Form 4.1 to Form 4.4 QUALIFICATION Bread and Pastry Production NC II

Date Developed: April 18, 2016

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