CBLM BPP PDF

Competency Based Learning
Materials
Sector : Tourism
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
ASIAN INSTITUTE OF CULINARY ARTS

Makati City
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS
Welcome!
The unit of competency, “Prepare and Present Gateaux, Tortes and Cakes”, is
one of the competencies of BREAD AND PASTRY PRODUCTION NC II, a course
which comprises of knowledge, skills, and attitudes required for a TVET trainee
to possess.
The module, Preparing and Presenting Gateaux, Tortes and Cakes, contains
training materials and activities related to identifying the fillings appropriate in a
specific cakes, identifying the consistency and appropriate flavor of fillings,
identifying how to fill and assemble cakes according to the standard recipe
specification, and classifying coating and siding based on the required recipe
specification for you to complete.
In this module, you are required to go through a series of learning activities in

order to complete each learning outcome. In each learning outcome are
Information Sheets, Self -Checks, and Task Sheets. Follow and perform the
activities on your own. If you have questions, do not hesitate to ask for
assistance from your trainer.
Remember to:
 Read information sheets and complete the self-checks. Suggested
references are included to supplement the materials provided in this
module.
 Perform the Task Sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.
 Submit outputs of the Task Sheets to your trainer for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your
portfolio during the Institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.
You need to complete this module before you can perform the module on
Prepare and Display Petit Fours
CBLMs on Bread and Date Developed: Document No. BPP 103.2
Pastry Production NC II July 2013 Issued by:
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Preparing and Presenting Training Dept.
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Gateaux, Tortes and Genie E. Balaguer
Cakes Revision # 00
Bread and Pastry Production NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Prepare and produce Preparing and Producing TRS741379

1.
bakery products Bakery Products
Prepare and produce Preparing and producing TRS741380
2. pastry products pastry products
Prepare and present Preparing and

presenting gateaux, TRS741342
3. gateaux, tortes and
cakes tortes and cakes
Prepare and display Preparing and displaying TRS741344

4.
petits fours petits fours
TRS741343
5. Present desserts Presenting desserts

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MODULE CONTENT
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
MODULE DESCRIPTOR: The module covers the skills and knowledge

required by patisserie to produce, fill and decorate and present range of
specialized cakes where finish, decoration and presentation are involved.
NOMINAL DURATION: 45 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes
ASSESSMENT CRITERIA:
1. Ingredients are selected, measured and weighed according 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. Shortened cakes and foam type cakes are prepared according to recipe
specification and desired product characteristics
4. Differentiate the mixing methods used for shortened cakes and foam-
type cakes

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5. Cakes are cooled according to established standards and procedures
6. Fillings are identified according to what specific cake it is appropriate
7. Filling are prepared and selected in accordance with required consistency

and appropriate flavors
8. Slice or layer cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preference
9. Coatings and sidings are selected according to the product

characteristics and required recipe specifications
10. Cakes are decorated suited to the product and occasion and in the
accordance with standard recipes and enterprise practices
11. Suitable icing and decoration are used according to standard recipes
and/or enterprise standards and customer preferences
12. Cakes are presented on accordance with customers expectations and

established standards and procedure equipment are selected and used
and used in ac accordance with service requirements
13. Product freshness appearances and eating qualities are maintained in

accordance with the established standard and procedure
14. Cakes are marked or cut portion-controlled to minimize wastage and in

accordance with the enterprise specifications and customer preferences
15. Cakes are stored in accordance with establishment’s standard and

procedures
16. Storage methods are identified in accordance with a product

specifications and established standards and procedures

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LEARNING OUTCOME NO. 2
PREPARE AND USE FILLINGS
Contents:
1. Identify the fillings appropriate in specific cakes.
2. Identify the consistency and appropriate flavor of fillings.
3. Identify how to fill and assemble cakes according to the standard recipe
specification.
4. Classify coating and siding based on the required recipe specification.
Assessment Criteria
1. Fillings are identified according to what specific cake it is appropriate
2. Filling are prepared and selected in accordance with required consistency and
appropriate flavors
3. Slice or layer cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preference
4. Coatings and sidings are selected according to the product characteristics and
required recipe specifications
Conditions
Students/trainees must be provided with the following:

1. Personal protective equipment
2. Small hand tools
3. Pans and pots
4. Measuring equipment
5. CD’s, VHS
6. Hand-outs

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Methodology:
 Lecture/Discussion
 Demonstration/Application
 Actual Presentation
Assessment Method:
1. Oral Recitation
2. Written Examination
3. Direct Observation

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Learning Experiences
Learning Outcome 2
PREPARE AND USE FILLINGS
Learning Activities Special Instructions

1. Read information sheet 3.2-1 on
Fillings appropriate in specific cakes. The focus of this learning outcome
2. Answer Self– Check 3.2-1 is learning how to prepare and use
fillings.
Compare answers with Answer Key
3.2-1
Read
3. Read information sheet 3.2-2 on and understand the
information
consistency and appropriate flavor of sheets and check
fillings. yourself by answering the self-
4. Answer Self– Check 3.2-2 check. You must answer all
questions correctly before
proceeding to the next activity.
3.2-2
5. Perform task sheet 3.2-2 on the
preparation of fillings in accordance Task Sheets will help you practice
with required consistency and your skills. You may refer to
appropriate flavors. Training Activity Matrix posted on
the wall, to know the date and time
Evaluate your own output using
of your assigned task, your
Performance Criteria Checklist 3.2-2 workstation and the facilities/tools
6. Read info sheet 3.2-3 on how to fill and equipment needed for the said
and assemble cakes according to the activity.
standard recipe specification.
7. Answer Self– Check 3.2-3 The Performance Criteria Checklist
Compare answers with Answer Key will guide and help you evaluate
3.2-3 your work as you are practicing your
skill.
8. Perform task sheet 3.2-3 on filling
and assembly of slice or layer cakes Evaluate your own work using the
according to standard recipe Performance Criteria. When you are
specifications. ready, present your work to your
trainer, for final evaluation and
Evaluate your own output using recording.
Performance Criteria Checklist 3.2-3.
Feel free to ask for the guidance of
9. Read info sheet 3.2-4 on How to your trainer as you undergo the
select coatings and sidings according learning activities outlined for you in
to the product characteristics and the left column.
required recipe specifications.
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10. Answer Self– Check 3.2-4.
3.2-4.
After doing all activities of this

Learning Outcome, you are ready to
proceed to the next L.O. on
Decorate Cakes.

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Information Sheet 3.2.1
Fillings Appropriate in Specific Cakes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the fillings appropriate in a specific cake.
2. Enumerate the different kinds of cake fillings.
INTRODUCTION
Some cakes come out of the oven, cool, and are good to go. But many benefit from
(and some require) "finishing," meaning that they need to be combined with other
components to taste and look their best. For many cakes, this means stacking
layers on top of each other, sandwiched with a filling. But cakes can also be baked
in long, thin sheets and rolled up with a filling. And even cakes without layers are
often topped with a glaze or frosting. Finally, lots of cakes are made more beautiful
with the addition of edible decorations.
TYPES OF CAKE FILLINGS
Fillings are sometimes used instead of icings between cake layers. Fillings are also
used in such products as jelly rolls, Danish, and other pastries.
Many cakes use combinations of these techniques—for instance, a syrup and

custard between the layers, frosting on the outside, and piped decorations. Some
techniques go better with certain types of cake. Mixing and matching various types
of cakes and finishing techniques is one of the most creative parts of cake-baking.
Below are the most common options:
Between the Layers

Anything that goes between the layers of a cake (or inside the cake, if it's rolled up)
is called the filling. Many cakes use more than one type of filling—either all
together, such as whipped cream and berries between each layer, or alternating
fillings between different layers, such as ganache between some and buttercream
between others. Some types of fillings can also be used to cover the outside of the
cake—many of the fillings listed below fall into this category.

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 Sugar Syrup: This is brushed on cake layers to moisten them. It's
particularly essential for drier cakes, such as genoise, but even some butter and
oil cakes can benefit from being brushed with syrup, which will keep them fresher
longer. For this reason, syrup is popular in wedding cakes and other large projects
that must be made in multiple stages. The cake is made first and can be several
days old by the time it's served—the syrup keeps it tasting fresh and moist. Syrup
is not usually used alone as a filling—generally the layers are brushed with syrup
and then another filling, such as jam or buttercream (see below), is spread on top.
Basic sugar syrups can be flavored with myriad ingredients, including espresso,
vanilla extract, liquors, liqueurs, eaux-de-vie, and fruit juice. The flavoring of the
syrup should complement or match the flavors of the cake and other finishing
agents.
 Cream fillings or Custards: These include pastry cream, a custard

thickened with flour or cornstarch, and various pudding type preparations.
Custards are used as fillings in many European-style cakes—they work well
between layers of genoise—but can also be used with any layers that aren't too
rich, such as white or chiffon cake. Pastry cream can be flavored with vanilla or
other flavorings, and sometimes a small amount of whipped cream is folded in to
lighten it. Custards are generally used only as fillings—they're too rich and have
the wrong texture to cover the outside of a cake. But a small amount of custard can
be folded into a cream cheese frosting to flavor it.
Desserts with cream fillings should be assembled as close to service time as
possible and kept refrigerated to avoid health hazards.
 Whipped Cream: Whipped cream is used as a dessert topping, filling, and

frosting. Whether lightly flavored or left as is in all its fluffy goodness, whipped
cream is a classic and simple cake filling. Since it's somewhat bland itself, whipped
cream works particularly well with assertively flavored cakes, such as devil's food
or spice cakes. But, when paired with other fillings like fruit, it's also good with
lighter cakes such as genoise. Whipped cream can also be used to cover the outside
of a cake and piped to form soft decorations.
 Buttercream: Buttercream is extremely versatile—it can be used both

between the layers and to cover the outside of a cake, and it goes well with both
butter/oil cakes and lighter genoise-based layer cakes. It can also be piped to form
decorations. Traditional buttercream starts with a base of eggs and sugar, then soft
butter is beaten in. To finish, flavorings are added—these can include vanilla
extract, coffee, chocolate, lemon juice, or fruit purées. There are four traditional
types of buttercream—two called "meringue" varieties, because they use only egg
whites, one that uses yolks, and one that uses whole eggs:
Swiss meringue buttercream uses only egg whites. The whites and sugar are
warmed in a metal bowl over boiling water, then whipped and cooled before the
butter and flavoring are incorporated. This type of buttercream is the simplest to
make and is probably the best for most situations.
Italian meringue buttercream also uses only egg whites, like Swiss meringue.
The difference lies in how the ingredients are combined: For Italian meringue,
sugar syrup is boiled until it reaches 245 degrees, then added to egg whites while
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they're whipping. The process is a bit complicated—the mixer must be running
when the syrup is added or the hot syrup will cook and harden bits of egg. Italian
meringue buttercream is not practical to make in small quantities, because there's
so little sugar syrup that it's difficult to get an accurate thermometer reading.
However, for large batches, some professionals prefer it to Swiss meringue because
only the syrup needs to be heated, not the eggs.
French buttercream uses only egg yolks and is made the same way as Italian
meringue. This type of buttercream is very rich. Some people like the rich flavor,
but others find it too overwhelming. Due to the egg yolks, this buttercream is very
perishable and should be kept refrigerated.
Whole-egg buttercream is also made with sugar syrup, like Italian meringue. It's
richer than the meringue varieties, but not quite as rich as French buttercream. It's
also quite perishable and should be refrigerated.
 Confectioners' Sugar Icing: Sometimes known as "American

buttercream," this is the classic frosting you'll find on old-fashioned birthday
cakes. It's often used both as a filling and to cover the outside of the cake, but it's
much sweeter than traditional European buttercreams, and a bit gritty, so we think
it's best reserved for topping cupcakes. It's very easy to prepare: Butter and
confectioner's sugar are simply beaten together, and then the mixture is softened
with a little liquid such as milk or fruit juice. Flavorings like vanilla extract and
chocolate can also be added.
 Cream Cheese Frosting: This is another easy medium for both filling and
covering a cake: Cream cheese and butter are beaten together with confectioners'
sugar and a flavoring such as vanilla extract. This type of frosting is quite sweet,
though the tanginess of the cream cheese cuts the sugar a bit. It's the classic
pairing for American oil cakes such as red velvet and carrot cakes.
 Fluffy White Icing: Also called "seven-minute frosting," this is a pure

white, marshmallowy icing that's made by warming egg whites, sugar, and a bit of
water and beating the mixture until it's fluffy and glossy. (In the days before electric
mixers, it was beaten with a rotary beater for seven minutes, hence the name.)
Fluffy white icing is most commonly used both between layers and to cover a devil's
food cake—the contrast between the dark cake and the white frosting makes an
appealing statement. This frosting is not as common these days, but it used to be
wildly popular for many types of layer cakes, sometimes only as a topping, with jam
used as the filling. Substituting light brown sugar for granulated sugar makes sea-
foam frosting, an old-fashioned recipe that deserves a revival.
 Ganache: This is a rich mixture of chocolate and cream that can be paired
with many different types of cakes. You can change the impact of a ganache by
varying the ratio of chocolate to cream—at one-and-a-half parts chocolate to one
part cream it makes a thick, luxurious filling for cake layers. If you use equal
amounts of chocolate and cream—known as "ordinary ganache, "though it tastes
pretty extraordinary—the result will be a bit thinner. At room temperature, this
mixture will be a pourable glaze. Or, if chilled briefly, it will thicken slightly and can
be spread on the outside of a cake.

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 Fruit fillings: Fruit fillings may be cooked or uncooked.
Cooked fruit fillings are chopped or puréed fruits or fruit juices thickened with
starch or eggs. They are prepared somewhat like pie fillings.
Uncooked fruit fillings include jellies and preserves and dried fruits that have
been ground and flavored. Jams and jellies are also best in combination with other
fillings such as buttercream or ganache. To use a jam or jelly as a cake filling,
simply stir it to soften, or heat it slightly if it's too thick. You may also want to
strain jams to remove the seeds for a smoother texture.
Fresh fruits, such as the strawberries in strawberry shortcake, are also used.

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Self- Check 3.2-1
I. TRUE OR FALSE. Write True if the statement is true and False if the
statement is false. Write your answers on the answer
sheet provided.
______________ 1. Fruit fillings may be cooked or uncooked.
______________ 2. Desserts with cream fillings should be assembled as close

to service time as possible and kept refrigerated to avoid health hazards.
______________ 3. Whipped cream cannot be used as a dessert filling, only as

topping.
_______________ 4. Some types of fillings can also be used to cover the

outside of the cake.
_______________5. You cannot use more than one type of filling in a cake,
II. ENUMERATION:
Enumerate the at least 5 different kinds of fillings.
1.
2.
3.
4.
5.

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ANSWER KEY 3.2-1
TRUE OR FALSE:
1. True
2. True
3. False
4. True
5. False
ENUMERATION:
1. Fruit Fillings
2. Cream Fillings
3. Whipped cream
4. Sugar syrup
5. Buttercream
Other acceptable answers:

1. Cream cheese frosting
2. Confectioner’s sugar icing
3. Ganache
4. Fluffy white icing

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Consistency and Appropriate Flavor of Fillings
1. Identify the consistency and appropriate flavor of fillings.

2. Prepare and select filling in accordance with required consistency and
appropriate flavors.
INTRODUCTION
The special cake for your Big Day can be made with dozens of different types of
fillings. Celebrity wedding cakes have been filled with Grand Marnier buttercream,
imported chocolate fudge and other premium ingredients to create an unforgettable
masterpiece. Ganache, pastry cream and even custard are some other filling
options to consider for your one-of-a-kind cake. How do you decide what will be
the best match for your cake? This information sheet will give you some tips on
choosing the best filling for your cake.
CONSISTENCY AND APPROPRIATE FLAVOR OF FILLINGS
Some of the most common types of fillings available for your cake include:
 Custard or pastry cream: Custard and pastry cream are among the
most popular cake fillings available, and can be made in vanilla, chocolate, cream
cheese, lemon and other fruit flavors. Custards may also be flavored with almond,
Grand Marnier and other liqueurs to add a distinctive taste to your cake. Custards
and pastry creams complement.
Pastry cream is made by bringing the milk almost to a boil, then tempering a
mixture of eggs, sugar and cornstarch with the hot milk. The mixture is returned to
the stovetop and cooked, stirring constantly, over a low heat until it has thickened,
as pictured above. Vanilla beans can be infused into the milk at the beginning of
the cooking process, or extract can be stirred in at the end. The use of cornstarch
(or flour) is what sets pastry cream apart from other custard sauces, giving it is
very thick consistency that makes it so versatile.

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 Buttercream: Buttercream is made with butter, sugar and varying amounts
of heavy cream. It can be whipped until it’s light and airy to exhibit a whipped
cream-like consistency, or made with heavy cream and extra butter for a richer
texture. This type of filling goes well with almost anything, but you will need to
be mindful of the consistency to ensure that it complements your cake.
Below is a recipe of Buttercream Icing which is perfect for spreading or decorating.

Follow the instructions to make it the ideal consistency you need.
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Yield: About 3 cups of icing.
Instructions:
1. In large bowl, cream shortening and butter with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape
sides and bottom of bowl often. When all sugar has been mixed in, icing will appear
dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered
with a damp cloth until ready to use.
2. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in
an airtight container, this icing can be stored 2 weeks. Rewhip before using.
3. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup,
water or milk.
4. For Pure White Icing (stiff consistency), omit butter; substitute an additional
1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add
up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
 Ganache: Ganache is made with heavy cream and dark chocolate, and is a
great complement to light pound cakes, airy chocolate cake layers or even to top off
cupcakes with. Ganache is one of the very dense filling options available, so you
need to be careful about using this type of filling in a warm setting.

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Depending on the kind of chocolate used, for what purpose the ganache is
intended, and the temperature at which it will be served, the ratio of chocolate to
cream is varied to obtain the desired consistency. Typically, two parts chocolate to
one part cream are used for filling cakes or as a base for making chocolate truffles,
while one to one is commonly used as a glaze. Cooled ganache can be whipped to
increase volume and spread to cover a cake. However, if left to cool too much it can
become too thick and unspreadable.
 Mousse: Mousse can be a rich but light filling for a chocolate, yellow or red
velvet cake. A cream cheese mousse may be used to balance out a rich carrot cake,
while a dark chocolate mousse can complement a tuxedo cake or a milk chocolate
cake. Mousse fillings are a great alternative to a heavier buttercream and ganache.
This is the consistency of a mousse recipe. It sets beautifully

(after an hour in the fridge) and never looses that melt-in-your-
mouth consistency. It is perfect as a filling for DEVIL’S FOOD
CAKE.
 Fruit jams and jellies: Fruit jams and jellies are most appropriate for cakes
that have a sponge or pound cake base. This type of filling and cake
combination is suitable for the classic Victorian-style wedding, and can be
decorated with simple and elegant icing.

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Jams are made using the fruit and the juices from the fruit, so there will be
fruit pieces in the jam. Jellies are made using just the juices, thus no fruit pieces.
When using jams or jellies, you should put a thin layer of buttercream on your
cake and let this crust, or the jam or jelly will just soak right into the cake.
Another option is to mix the jam or jelly into buttercream and use this as the
filling. Remember always to make a dam before adding the filling, and to keep
filling lower than the dam to keep filling from squeezing out and top layer from
sliding.
THINGS TO CONSIDER WHEN SELECTING A CAKE FILLING
One of the most important things to consider when selecting a cake filling is
what type of cake your are planning on serving. Is the cake recipe light and airy?
Or will you be serving a more decadent, heavier dessert-style cake? The filling will
need to complement the cake, not overpower it, so you will need to be very selective
about whether you choose a mousse, buttercream or rich pastry cream as your
filling.
Another important thing to consider when selecting a cake filling is the

temperature you plan to serve the cake in. If you are planning an outdoor affair,
you will need to steer clear of custards made with milk and eggs, as these may end
up soaking the cake and creating a pudding-like consistency under the heat. If you
are planning an indoor affair, a mousse filled cake, fresh fruit filled cake or a light
and airy buttercream may be a great match because they will maintain their form.

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Self- Check 3.2-2
IDENTIFICATION : Identify the different kinds of fillings appropriate for

specific cakes. Write your answers on the answer sheet provided.
1. _____________ can complement a tuxedo cake, a devil’s food cake, or a

milk chocolate cake. It is made by folding the whipped cream into the
chocolate mixture.
2. ______________ are made using the fruit and the juices from the fruit.
They are most appropriate for cakes that have a sponge or pound cake base.
3. _______________ is made with heavy cream and dark chocolate, and is a
great complement to light pound cakes, airy chocolate cake layers or even to
top off cupcakes with.
4. _______________ is made by tempering a mixture of eggs, sugar and
cornstarch with the hot milk. It is among the most popular cake fillings
available.
5. _____________ is made by creaming together butter, shortening, and
confectioner’s sugar. This type of filling can complement any cake, bit it
would depend on its consistency.

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ANSWER KEY 3.2-2
1. Chocolate Mousse
2. Jam
3. Ganache
4. Pastry cream
5. Buttercream

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TASK SHEET 3.2-2
Title: Prepare and Use Fillings
Performance Objective: Given the personal protective equipment,

baking tools, and ingredients, you should be
able to prepare and use fillings following the
required specifications.
Supplies/Materials : 315 ml fresh milk
95 g sugar, white
30 g cornstarch
80 g egg yolks
Equipment : Heavy gauge pan, mixing bowls,
measuring tools, wire whisk, wooden spoon, strainer
Steps/Procedure:
1. Wear your personal protective equipment (clean apron, hairnet,
safety shoes).
2. Select, measure, and weigh ingredients according to recipe
requirement.
3. Organize your work area by preparing your ingredients and tools
needed for the task before starting your performance.
4. Combine milk and half of the sugar and bring to a simmer.
5. Meanwhile, combine the sugar, flour and eggs with a whisk until
smooth.
6. Temper the egg mixture with the milk.
7. Bring the mixture to a boil and stir continuously until consistency
is thick.
8. Transfer to a mixing bowl and place over ice bath to cool.
Assessment Method:
Direct observation, oral questioning, written exam

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Performance Criteria Checklist 3.2-2
CRITERIA
YES NO
Did you….
1. Follow the standard procedures in personal hygiene of
a food service worker (clean apron, wearing of hairnet,
wearing of safety shoes)?
2. Select, measure, and weigh ingredients according to
recipe requirement?
3. Organize your work area by preparing your
ingredients and tools needed for the task before starting
your performance?
4. Follow the step by step procedure of the recipe?
5. Use the proper baking tools and equipment during

your task performance?
6. Achieve the right consistency of a pastry cream?

7. Properly cool down the pastry cream?
8. Follow the food safety standards during your task
performance?
9. Follow the “Clean as you Go” policy?

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How to Fill and Assemble Cakes
1. Identify how to fill and assemble cakes according to the standard recipe
specification.
2. Enumerate the four basics of building a multi-level cake.
INTRODUCTION
While there are pastry artists who take the design of the cakes to the next level,
have been schooled in the art of cake decoration, or who literally can create a
sugarpast orchid perfectly with their eyes closed, for everyone - it really all starts
with a plain cake, a filling, and a frosting or buttercream.
You may have a better way to build your cakes, but through trial and error, this
information sheet will give you tips and guidelines that help prevent mistakes on
how to fill and assemble cakes.
The guidelines below also will help with the basic goals for any finished cake:
Goals of a Finished Cake
1. Sides: straight and even.

2. Tiers: evenly spaced, not just in proportion to the others, but even heights and
pillar spacing.
3. Final coating: no cake layers, fillings, spreads, or internal garnishes showing
through, or cracks forming
FOUR BASICS OF BUILDING A MULTI-LEVEL CAKE
There are four basics of building a multi-level cake:
1. The cake itself

2. Fillings, syrups and the internal garnishes
3. Tier assembly
4. First and final coats
Basic One: The Cake
 Have a cake that is firm, and too airy or open celled. A cake that is too soft,
spongy or open celled will not be up to the task of holding the layer's filling.
 The layers must be cut evenly. This is not just meaning a perfect cut with no
dips, divots or 'flaps' from the knife cuts on the cake, but having each slice
from the cake being even with each other (for example if you cut an inch
thick layer for the first cut, make each subsequent layer an inch; if it's 2
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inches, make sure each other sliced layer is 2 inches, too). The result of
evenly cut cake: when the slices are cut from the finished and decorated
cake, the neat and even layers of cake and filling will show.
 The top and bottom of the cakes should be trimmed off. The top may be
bowed inward or outward, depending on the baking, and the bottom may
hold a shell or two from the eggs. This also makes sure each cake slice is
uniform in color for each layer; no tell-tale brown from the top or bottom.
 Make sure there is an even spacing of the cake layer diameters; otherwise
when assembled, there will be a noticeable difference in diameters between
the tiers, which especially stands out when stacked.
Basic Two: Fillings, Syrups and Internal Garnishes or Spreads
 Syrups:
o Do not over-moisten. While moistness is key, there is such a thing as
over doing it. If too much syrup is added, it will lead to leaking on the
bottom, and can make the cake layers unstable.
o It is important to note that syrups not only add moisture to a cake,
but can add dimension to the cake when flavored, which can
compliment or highlight a filling or internal garnish.
 Fillings:
o Choose one that will set up if making fresh, and choose one that isn't
liquid or runny when assembling (think: freshly made mousse - make
sure it is firm enough to spread).
o Choose one that is appropriate: if the cake will be sitting out for
extended periods for decorating OR for serving, a light whipped cream
and strawberry filling will not be the best choice.
 Internal Garnishes and Spreads:
o If using berries, make sure they are not so over-ripe that they seem to
'smoosh' by just looking at them. (For example, raspberries and
blueberries - ripe ones are best, but don't use ones that should just
be pureed and made into sauce.)
o If cut up fruit is needed, do not use for a cake that will sit out for
extended periods. They may weep, bleed or the juices may run.
o If chopped bananas are being used and you have tossed them in an
acidic liquid to help prevent browning (like lemon or pineapple juice),
be sure they are carefully drained before putting with the fillings.
 Spreads:
o If a spread (like preserves, jams, ganache, curds, etc.) will be used
before the filling is placed or piped on the layers, make sure it is thin.
You don't need much, and they are usually soft and don't readily set
up on their own (except a traditional ganache). If using a very thick
layer of a plain curd for example, there is a possibility a tier can 'shift'
after setting up, where a layer literally slides or shifts since the filling
and the cake will not adhere to it. A spread is used mostly to add
flavor or color. An example of flavor would be dark chocolate ganache
used with a mocha buttercream and an example of color would be
raspberry jam used with a white chocolate mousse. Note that is
different from the actual filling.

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Basic Three: Tier Assembly
 Make sure all cut cake layers are even, and evenly grained. If one cut layer
for one of your tiers seems to be very porous, has a crack or a hole in it, it
usually can be compensated for, but be wary. A bottom tier or middle tier
with a heavily porous cake will not hold up to syrups or soft fillings well and
will sometimes disintegrate while being cut when left on the cake table for a
period of time.
 Use a round tip in piping buttercream around the cake layers. This helps to
keep the filling in place (not seep through layers), makes for an easy first
coat, and keeps the assembly straight for the tiers.
 The filling needs to be even. Make sure when you add the filling you don't
overfill—when the filling is thicker in the center than on the sides—because
once you top it with another layer of cake and press down, there is no place
for it to go except out the sides.
 If you use a jam or curd for a spread before you add your filling, make sure
it is thin and even. This is so when you pipe your buttercream around the
edge, the filling doesn't shift or slide when crumb coating.
 When all the cake layers have been cut evenly (remember, not just a perfect
knife cut but each cut layer is even in height) and fillings have been put on
with the same thickness, the tiers (when assembled) will theoretically be
even as well, which is an ultimate goal for the finished product of multi-
tiered cakes.
 The following illustration demonstrates the proper way of cake assembly:
Fill a decorating bag with medium consistency icing and use tip 12 or use
the coupler without adding a tip. Start with the bottom layer, leveled side
up. Create a dam or circle of icing just inside the edge of the cake. This
will prevent any filling from seeping out when the next layer is added.
Squeeze a circle about 3/4 in. high and 1/4 in. from the outside edge of
the cake.
step 1
Fill the center with icing, fruit filling or pudding.
step 2
Place the next layer on top, making sure it is level. The weight of the
layer will cause the circle of icing to expand just right. Place the top
layer, leveled side down, so the top of the cake is perfectly smooth
and level.
step 3
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Basic Four: First Coat and Final Coat
 If you have piped the buttercream around the edges, the filling is encased
and the sides will be easily straightened as they're being built.
 If your mousse has not set up and you still want it for assembly - it will be
very loose when put between the layers. When this happens, instead of
putting on a cake wheel and twirling to do the first coat, use an offset or
straight spatula (whichever you are more comfortable using) and finish the
crumb coat on the work bench: make the sides even and smooth with the
buttercream and smooth out the tops. Then carefully lift and place on flat,
even surface in the cooler until chilled and set. Better yet, do this on sheet
pans. Twirling seems to make the soft fillings run.
 This may seem like a no-brainer but always put your tiers (which are either
finished or with their first coats ready for finishing) on a flat, even surface.
I've seen cakes with beautiful, even first and final coats in walk-ins—
buttercream chilled and fully set, ready for decoration—only to be removed
from a bumpy, bowed or uneven sheet pan and placed on a cake board or
silver stand (and no surprise) it cracks. This is because the soft buttercream
around the cake tiers have conformed and set up to the curvature of the
uneven surface. Once it is placed on a flat surface, the cake levels out and
cracks as it settles.
 You want to make your first coat as even and smooth as possible. If your
tiers have shifted as they are being built, simply go around with your spatula
and straighten while the buttercream is still softened (if the cakes are large
or if the filling is soft, you may need to get your hands 'dirty' and manually
shift to straighten the sides). If any curd or jam bleeds now when the first
coat is being put on, remove any large, oozing pockets and cover with
buttercream. If a berry pokes through the piping of buttercream, push it
back in now before it hardens in place since it will undoubtedly show
through the final coat. The key to a first coat is to get the tiers ready for the
final coat and decoration. You want the entire cake covered in buttercream
(thin coat, just making it smooth and removing crumbs and imperfections)
so that when it chills, it firms up resulting in a durable surface for the
finishing.
 Make sure your first coat is adequate, but not overly thick. There will be a
final coat going on to finish up the cake, so it's not necessary to have, say,
two inches of buttercream on the outside.
 If you are using a ganache, a butter-based or shortening frosting, or gelatin-
and-whipped-cream in place of the buttercream, the same rules apply:
o Use a plain tip for the piping of icing on the outside of the layers to
hold in the filling.
o Use a recipe for both the icing and filling that will firm up or set up
upon cooling.
o Make sure your first coating is straight and even.

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These are the general guidelines for building any cake—whether it's for a wedding,
a birthday or other occasion. You may find other ways to accomplish the goals or
have a quicker way to build your cakes.
In any case, the object is to present a cake that tastes good and is
structurally sound. All the decorating in the world will not help a cake that is
cracked or split, is leaning to one side or another, hasn't been leveled out properly
or given a good crumb coat, or having multi-tiers that are very varied in heights -
all of which were not intentionally done for the final design. Taking the time to do
the rudimentaries properly will make time spent decorating - time actually worth
spent.

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Self- Check 3.2-3
ENUMERATION:
1. Enumerate the 3 goals of a finished cake.
1.
2.
3.
2. Enumerate the 4 basics of building a multi-level cake.
1.
2.
3.

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Answer Key 3.2-3
ENUMERATION:
1. Enumerate the 3 goals of a finished cake.

1. Sides: straight and even
2. Tiers: evenly spaced, not just in proportion to the others, but even
heights and pillar spacing
3. Final coating: no cake layers, fillings, spreads, or internal garnishes
showing through, or cracks forming
2. Enumerate the 4 basics of building a multi-level cake.
1. The cake itself

2. Fillings, syrups and the internal garnishes
3. Tier assembly
4. First and final coats

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TASK SHEET 3.2-3
Title: Fill and assemble cakes
Performance Objective: Given the personal protective equipment,

baking tools, equipments, and ingredients, you
should be able to fill and assemble cakes
following the required specifications.
Supplies/Materials : 3 pcs 8” round chocolate sponge cake
500 ml whipping cream
60 ml kirsch syrup
140 g maraschino cherries
620 g chocolate plastic
Equipment : Cake turner
Spatula knife (offset)
Pastry brush
Pastry bag w/ star tip
Mixing bowls
Electric Mixer w/ whip attachment
Rolling Pin
Bench scraper
Steps/Procedure:
1. Wear your personal protective equipment (clean apron, hairnet, safety
shoes).
2. Select, measure, and weigh ingredients according to recipe
requirement.
3. Organize your work area by preparing your ingredients and tools
needed for the task before starting your performance.
4. Unmold the cake from the pan and transfer in cake board or serving
platter.
5. Brush each layer with kirsch syrup.
6. Put one layer on top of the other. Ice the cake with whipped cream
between layers.
7. Spread an even layer of whipped cream on the cake's top and then
sides.
8. Finish the cakes by wrapping the cake with chocolate plastic and
shake powdered sugar on top.
9. Decorate with cherries.
Assessment Method:
Direct observation, oral questioning, written exam

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Performance Criteria Checklist 3.2-3
CRITERIA
YES NO
Did you….
1. Follow the standard procedures in personal hygiene of
a food service worker (clean apron, wearing of hairnet,
wearing of safety shoes)?
2. Select, measure, and weigh ingredients according to
recipe requirement?
3. Organize the work area by preparing the ingredients
and tools needed for the task before starting
performance?
4. Follow the step by step procedure of the task sheet?
5. Brush the crumbs off the cake?
6. Create a dam or circle of icing just inside the edge of
the cake?
7. Put the right amount of filling on the cake layers, such
that it does not ooze out when the top layer is added?
8. Demonstrate the proper way of cake assembly?
9. Follow the food safety standards during your task
performance?
10. Follow the “Clean as you Go” policy?

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How to Select Coatings and Sidings
1. Identify how to classify coating and siding based on the required recipe
specification.
2. Enumerate the different coatings and sidings.
INTRODUCTION
Coating the sides of your cake is a great way to conceal a not-so-perfect frosting
job, and it adds dimension and fun to any cake.
CRUMB COATING
Start with a crumb coat for a smooth cake finish. It is a foundation that will
provide the perfect base for your masterpiece. Simply put: crumb coating is a very
thin layer of icing that will “glue” any crumbs down. The key is thinning your
buttercream icing to a consistency that will not tear your cake as you spread it on.
When thinning your buttercream start with small amounts of water until
you reach the desired consistency. Glazes are recommended as they tend to remain
very sticky. Be sure that your cake has completely cooled. Start by spreading a thin
layer of icing onto the cake. Don’t worry if there are crumbs in the icing, this is
expected. The icing layer is so thin that you will see the cake and crumbs. Smooth
the icing as best as you can and let it dry. The crumb coat needs to be dry to the
touch before you put the final layer of icing on.
COATINGS ON THE TOP AND SIDES
Elements used to cover the top and sides of the cake include frosting (a soft
substance spread on the cake), icing (can be a synonym for frosting, but also
includes rolled icings such as fondant and thinner icings that are similar to glazes),
and glaze (a thinner matierial brushed on top of a cake or poured over it while
warm and allowed to cool or harden). French and Viennese pastry chefs originally
invented the idea of glazing cakes as a way of preserving them—the glaze sealed off
the cakes from the air and prevented them from growing stale.
In addition to the items listed above that can be used both inside the cake and on
the outside, the following elements are typically used only for covering a cake:
 Water Icing: This is made from confectioners' sugar and water or milk, often
with the addition of a flavoring such as citrus juice or vanilla extract. A thin water
icing may be brushed on a simple cooled cake like a pound or coffee cake. If made
thicker, it forms a white glaze that can be drizzled onto the cake—a standard finish
for many rich cakes baked in Bundt pans.

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 Rolled Fondant: This is a combination of sugar and vegetable shortening
that makes a thick white puttylike substance that can be rolled out like pastry
dough and stretched over cakes. Rolled fondant is popular among cake artists
because it holds up well in hot weather, can be tinted any color, and forms a
smooth, perfect surface for decorations. Unfortunately, while it looks terrific,
fondant does not have much flavor and, if applied too thickly, can taste terrible.
 Marzipan: This almond paste is another thick material that can be rolled out
and used to cover cakes. It's quite sweet and is off-white, so it's not a good
candidate for tinting, but it has a much better flavor than fondant. Vienna's famous
rum-soaked Punschtorte conceals a paper-thin layer of marzipan under a sugar
icing. Marzipan can also be used to mold flowers and other decorations that are
then placed on a cake.

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SIDINGS FOR THE CAKE
Here’s what you need to coat the sides of your cake: A frosted cake, an
edible coating, and a pastry brush. Follow these three easy steps:
1. Use a general handful of coating to avoid

smudging.
You can use almost anything small and lightweight to coat your cake, but some of
the best things to use are:
 colored sprinkles
 shaved chocolate
 mini marshmallows
 crushed cookies
 chocolate chips
 chopped nuts
 chopped dried fruit
 toasted coconut
After frosting your cake, leave the overlapping pieces of parchment paper under the
cake and put some of the coating in the palm of your hand. Fill your hand quite full
so that you don’t end up smudging the frosting with your hand.
2. Gently pat the coating into the frosting.
Working your way around the cake, pat the coating into the frosting. Don’t press
too hard—use just enough pressure to ensure the coating sticks to the frosting.

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3. Brush off the excess coating.
Use a pastry brush to brush off the excess coating. If the coating is clean and
frosting-free, you can use it again for your next cake. Gently pull away the
parchment paper to reveal the beautiful finished cake.
Tip: You can also use the same coatings to top a cake or to decorate cupcakes. Mix
and match the coatings to create different flavor and texture combinations.

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Self- Check 3.2-4
MULTIPLE CHOICE. Choose the best answer. Write the letter of your
choice on the answer sheet provided.
1. Crumb coating means

a. Coating the cake with bread crumbs.
b. A very thin layer of icing that will “glue” any crumbs down.
c. Brushing the crumbs off the cake.
d. Putting cake crumbs on top of the cake.
2. You can use almost anything small and lightweight to coat your cake,
such as
a. Chopped nuts
b. Colored sprinkles
c. Shaved chocolates
d. All of the above
3. A combination of confectioner’s sugar and vegetable shortening that

makes a thick white puttylike substance that can be rolled out like pastry
dough and stretched over cakes.
a. Buttercream
b. Marzipan
c. Fondant
4. It is made from confectioners' sugar and water or milk, that can be used
to coat the top and sides of a cake.
a. Water icing
b. Fondant
c. Boiled icing
d. Buttercream
5. A thick material made of almond paste that can be rolled out and used to
cover cakes.
a. Buttercream
b. Marzipan
c. Fondant
d. Water icing

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Answer Key 3.2-4
MULTIPLE CHOICE
1. B
2. D
3. C
4. A
5. B

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Bibliography
Websites
http://www.epicurious.com/articlesguides/howtocook/primers/cakesfrosti
ngs#ixzz2aGelqdqr
http://millersbakeshop.com/how-to-choose-a-filling-for-your-wedding-cake
http://www.wilton.com/blog/index.php/start-with-a-crumb-coat-for-a-
smooth-cake-finish/
en.wikipedia.org/wiki/Ganache
http://cakecentral.com/t/579199/jam-jelly-filling
http://foodforahungrysoul.blogspot.com/2010/01/hersheys-perfectly-
chocolate-choclate.html
http://www.pastrysampler.com/Articles/Building_Cakes.htm

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ASSESSMENT
TOOLS

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Evidence Plan
Competency Bread and Pastry Production NC II

standard:
Unit of Prepare and Present Gateaux, Tortes and Cakes
competency:
Ways in which evidence will be collected:
[tick the column]
Third party Report

Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the trainee…
 selects, measures and weighs ingredients according
to recipe requirements, enterprise practices and x x
customer practices
 selects required oven temperature to bake goods in
accordance with desired characteristics, standard x x
recipe specifications and enterprise practices
• *prepares sponges and cakes according to recipe
specifications, techniques and conditions and x
desired product characteristics
 uses appropriate equipment according to required
pastry and bakery products and standard operating x x x
procedures
 cools sponges and cakes according to established
x x
standards and procedures
 fills and assembles slice or layer sponges and cakes
according to standard recipe specifications, x x
enterprise practice and customer preferences
 *prepares and selects fillings in accordance with x x
required consistency and appropriate flavors
 selects coatings and sidings according to the
product characteristics and required recipe x x
specifications
 *decorates sponges and cakes suited to the product
and occasion and in accordance with standard x x
recipes and enterprise practices
 uses suitable icings and decorations according to
standard recipes and/or enterprise standards and x x x
customer preferences

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 *presents cakes on accordance with customer’s
expectations and established standards and x
procedures
 selects and uses equipment in accordance with x x x
service requirements
 maintains product freshness, appearances and
eating qualities in accordance with the established x
 marks or cuts portion-controlled cakes to minimize
wastage and in accordance with enterprise x x
specifications and customer preferences
 stores cakes in accordance with establishment’s x x
 identifies storage methods in accordance with
product specifications and established standards x x
and procedures
NOTE: *Critical aspects of competency

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TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test
Baking ingredients,
tools and equipment 5% 5% 5% 15%
Classifications of 5% 5% 20% 30%

Cakes
Kinds of Icings
10% 10% 20% 40%
Cake presentation and

storage 5% 5% 5% 15%
25% 25% 50% 100%

TOTAL

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SELF-ASSESSMENT GUIDE
Qualification: BREAD AND PASTRY PRODUCTION NC II

Unit Competency: Prepare and Present Gateaux, Tortes and Cakes
Instruction: - Read the questions in the left hand column of the chart.
- Place a check mark in the appropriate box opposite each
question to indicate your answers.
Can I? Yes No
 select, measure and weigh ingredients according to
recipe requirements, enterprise practices and customer
practices?
 select required oven temperature to bake goods in
accordance with desired characteristics, standard recipe
specifications and enterprise practices?
 present cakes on accordance with customer’s
expectations and established standards and procedures?
 prepare sponges and cakes according to recipe
specifications, techniques and conditions and desired
product characteristics?
 use appropriate equipment according to required
pastry and bakery products and standard operating
procedures?
 cool sponges and cakes according to established
standards and procedures?
 fill and assemble slice or layer sponges and cakes
according to standard recipe specifications, enterprise
practice and customer preferences?
 prepare and select fillings in accordance with required
consistency and appropriate flavors?
 select coatings and sidings according to the product
characteristics and required recipe specifications?
 decorate sponges and cakes suited to the product and
occasion and in accordance with standard recipes and
enterprise practices?
 use suitable icings and decorations according to
standard recipes and/or enterprise standards and
customer preferences?
 present cakes on accordance with customer’s
 select and use equipment in accordance with service
requirements?

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 maintain product freshness, appearances and eating
qualities in accordance with the established standards and
procedures?
 mark or cut portion-controlled cakes to minimize
wastage and in accordance with enterprise specifications
and customer preferences?
 store cakes in accordance with establishment’s
standards and procedures?
 identify storage methods in accordance with product
specifications and established standards and procedures?
Candidate’s Name and Signature Date:

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Performance Test
Specific Instruction for the Candidate
Qualification Bread and Pastry Production NC II
Unit of Competency Prepare and Present Gateaux, Tortes

and Cakes
General Instruction:
Given the necessary materials, tools and equipment, the candidate must be
able to prepare and present gateaux, tortes and cakes in accordance to the
established standards of requirements. (Allotted Time: 4 hours)
Specific Instruction:
1. Perform the tasks listed below:
a. Prepare sponge and cakes.

b. Prepare and use fillings.
c. Decorate cakes.
d. Present cakes.
e. Store cakes.
2. Answer the oral questions to be asked by the assessor related to your

demonstration.
3. Show finished product to assessor.

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RATING SHEET FOR DEMONSTRATION
Trainee’s Name:
Trainer’s Name:
Qualification BREAD AND PASTRY PRODUCTION NC II
Unit of Competency Prepare and Present Gateaux, Tortes and
Cakes
Date of Assessment
Time of Assessment
Instructions for Demonstration:
Given the necessary materials, tools and equipment, the candidate must be
able to: Prepare and present gateaux, tortes and cakes in 4 hours
Materials and Equipment
Personal protective equipment, small hand tools, pans and pots, measuring
equipments
OBSERVATION To show if
evidence is
During the demonstration of skills, did the candidate
demonstrated
Yes No N/A
• prepare sponges and cakes according to recipe
specifications, techniques and conditions and desired
product characteristics?
• fill and assemble slice or layer sponges and cakes
according to standard recipe specifications, enterprise
practice and customer preferences?
• decorate sponges and cakes suited to the product and
occasion and in accordance with standard recipes and
enterprise practices?
• present cakes on accordance with customer’s
• mark or cut portion-controlled cakes to minimize
wastage and in accordance with enterprise specifications
and customer preferences?
The candidate’s demonstration was :
Satisfactory Not Satisfactory

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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What is the importance of brushing off loose crumbs from
cakes?
2. Why should you use the proper amount of filling?
3. What is the importance of brushing simple syrup in between
layers of cake?
4. What is the right consistency of a pastry cream?
Safety Questions
5. Why should we be careful when working with sugar syrups?
6. How should we treat spills on the floor?
7. How do we prevent burns when handling hot pans?
8. Why should we use clean and sanitized utensils?
Contingency Questions
9. What will you do if a pastry cream is too thick?
10.What will you do if the cake top is not level?
11.What will you do if the cake has burnt edges?
12.What will you do if a cake circle or turntable is not available?
Job Role/Environment Questions
13. If a co-worker drops a cake on the floor, will you still frost
the cake? Why?
14. What will you do if a customer returns a box of cupcake
because she found a hair strand in one of the cupcakes?
15. You were given a final warning by your supervisor because
you had been habitually late for work, what will you do?
16. During your shift, the cake mixer broke down. What will
you do?
Rules and Regulations
17. What are the proper personal hygiene practices of a food
service worker?

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18. What are the food safety standards in food handling?
19. What are the standard enterprise practice in filling and
assembly of cakes?
20. What are the required oven temperature in baking breads,
cakes and pastries, and meringue products?
The candidate’s underpinning  Not
knowledge was: Satisfactory Satisfactory

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Acceptable answers are:
1. We should brush off loose crumbs from cake because loose crumbs make
the icing process difficult.
2. The proper amount of filling should be used because if applied too
heavily, it will ooze out when the top layer is set in place.
3. Brushing simple syrup in between layers of cake keeps the cake moist.
4. Pastry cream should not be too thick nor runny. It should be thick
enough to coat the back of a wooden spoon.
5. Burns from sugar syrups is painful. Hot sugar is almost impossible to
quick rub or rinse off the skin, and thus continues burning long after it
comes into contact with your skin.
6. Spills on the floor should be immediately mopped in order to avoid
accidents such as slipping.
7. Always assume pans are hot. Use potholders or mittens when handling
hot pans to prevent burns.
8. Clean and sanitized utensils should be used to avoid food hazards / to
keep the food safe.
9. If the pastry cream is too thick, gradually add milk and stir continuously
until you get the right consistency.
10. Slightly rounded tops are easily covered by icing, but excessively large
bumps may have to be cut off.
11. Trim off the burnt edges.
12. If a cake circle or turntable is not available, place the cake on a serving
plate and slip sheets of waxed paper or parchment under the edges of the
cake to keep the plate clean.
13. No, I will not frost the cake, because it is already dirty. It is a safety rule
not to serve food that has fallen off the floor.
14. If a hair strand is found in one of the cupcakes, I would apologize to the
customer and replace the box of cupcakes. I will make an incident report so
the supervisor can make necessary actions.
15. I will try my best to be punctual for the next remaining days in the
month to avoid suspension from work.
16. I will stop using the defective equipment. I will properly label the
defective mixer so others will not use it by mistake. I make an incident
report regarding the condition of the mixer and request for maintenance. I
will use an alternative mixer in order for the production to continue its
operation.
Date Revised:
Page 50 of 56
Developed by:
Cakes Revision # 00
17. Proper personal hygiene of a food service worker includes taking a bath
everyday, wearing a hair net or head cap, wearing a clean apron, keeping
fingernails clean and trimmed, and avoid wearing of jewelry and heavy
perfume.
18. In food handling, it is essential to wash hands before and after handling
food. Proper personal hygiene must be observed. Keep the food in its proper
holding temperature. Avoid the food danger zone. Keep the food covered to
avoid contamination.
19. The standard enterprise practice in filling and assembly of cakes is
putting the right amount of icing in between the layers of cake so that it will
not ooze out from the sides of the cake when the top layer is set.
20. The required oven temperature in baking breads is 400 - 475°F, cakes
and pastries 325 - 375°F, and meringue products 250 - 300°F?
Assessor’s Signature: Date:

Date Revised:
Page 51 of 56
Developed by:
Cakes Revision # 00
QUESTIONS ABOUT THE TRAINEE’S DEMONSTRATION OF TASKS
Name:
Qualification: Bread and Pastry Production NC II
Unit of Competency: Prepare and Present Gateaux, Tortes and Cakes
QUESTIONS Satisfactory Responses
The trainee should answer the following questions: Yes No

1. What is the proper oven temperature for baking
cakes?
2. What is simple syrup?
3. Why do we need to temper the eggs in preparing
pastry cream?
4. What is a French buttercream?
5. What is the purpose of brushing simple syrup in
between layers of cake?
6. Why do you need to create a dam or circle of icing just
inside the edge of the cake?
7. How do you hold a spatula when icing the sides of the
cake?
8. What are the finishing tools used in baking?
9. What other ingredients can you use to coat the sides
of cake?
10. Why do you need to mark or cut portion-controlled
cakes?
The Trainee’s underpinning knowledge about the demonstration of
tasks was:
Feedback to the Trainee:
Overall Performance:
Trainee Signature: Date:
Trainer Signature: Date:

Date Revised:
Page 52 of 56
Developed by:
Cakes Revision # 00
Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Wilton decorating magazine 0 0 For purchase
Good Housekeeping Baking Book 0 0 For purchase
CBLM
 Non Print Resources As per TR As per Remarks
Inventory
Wilton decorating video 0 0 For purchase
Film: Food safety videos 0 3

Slides 0 0
Resources for Skills practice of Competency # 3 PREPARE AND PRESENT

GATEAUX, TORTES, AND CAKES
 Supplies and Materials As per TR As per Remarks
Inventory
Almonds, flaked 0 1 kg
Butter 0 10 bars
Cherries 0 3 bottles
Cherries with stem 0 3 bottles
Chocolate Chips 0 3 kg
Chocolate, shredded 0 2 kg
Confectioner sugar 0 5 kg
Cornstarch 0 5 kg
Cooking Oil 0 5 lt
Cream cheese 0 2 kg
Cream, All purpose 0 10 pack
Cream, Whipping 0 5L
Eggs, large 0 12 trays
Flour, All Purpose 0 10 kg
Flour, Cake 0 10 kg

Date Revised:
Page 53 of 56
Developed by:
Cakes Revision # 00
Food colors, assorted 0 10 btls
Knox Gelatin 0 5 box
Lard 0 1 kg
Margarine 0 2 kg
Milk, fresh 0 10 Lt.
Vanilla 0 1 Lt.
 Tools As per TR As per Remarks
Inventory
Measuring cup, solid 12 12
Measuring cup, liquid (250 & 500 12 12
ml)
Measuring spoon 25 25
Cake turn table 3 1 For additional
purchase
Decorating tips 20 20
Rolling pin 6 6
Pie pan sizes 6, 8, 10 6 6
Sheet pan 6 12
Rubber scraper 6 6
Palette knife 6 3 For additional
purchase
Cake stand with tier 6 0 For purchase
Cake pillar 6 0 For purchase
Sauce pan s/s 6 12

Ladles s/s 6 6
Knives s/s w/ plastic handle 6 6
Chopping board, color coded 6 12
Scales 2, 10 kgs 6 6
Grater 6 6
Wooden spoon 6 6
Beater 6 6
Mixing bowl ( 6 pcs per set) 12 sets 20 sets
Wire whisk 6 6

Date Revised:
Page 54 of 56
Developed by:
Cakes Revision # 00
Muffin pan, small 6 0 For purchase
Muffin pan, medium 6 6

Muffin pan, big 6 6
Loaf pan, small 6 2 For additional
purchase
Loaf pan. Medium 6 2 For additional

purchase
Loaf pan, big 6 3 For additional

purchase
Rectangular pan 1x8x8 4 4

Round pan 6,8, 10, 12, 14, 16 6 6
Pie pan 6 6
Flour sifter 6 6
Strainer 6 6
Double boiler 3 3
Piping bags 0 4
Coupler 0 3
 Equipment As per TR As per Remarks

Inventory
Commercial Mixers with complete 6 3 For additional
purchase
attachments
Decker oven 1 0 For purchase
Gas range 4 8
Upright freezer 1 1
Chest type freezer 0 1
Refrigerator 1 2

Date Revised:
Page 55 of 56
Developed by:
Cakes Revision # 00

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Competency Based Learning

Qualification Title: Bread and Pastry Production NC II

Module Title: Preparing and Presenting Gateaux, Tortes and Cakes

ASIAN INSTITUTE OF CULINARY ARTS

In this module, you are required to go through a series of learning activities in

No. Unit of Competency Module Title Code

Prepare and produce Preparing and Producing TRS741379

Prepare and present Preparing and

Prepare and display Preparing and displaying TRS741344

CBLMs on Bread and Date Developed: Document No. BPP 103.2

QUALIFICATION TITLE Bread and Pastry Production NC II

UNIT OF COMPETENCY PREPARE AND PRESENT GATEAUX, TORTES AND

MODULE TITLE Preparing and Presenting Gateaux, Tortes and Cakes

MODULE DESCRIPTOR: The module covers the skills and knowledge

NOMINAL DURATION: 45 hours

2. Required oven temperature is selected to bake goods in accordance with

CBLMs on Bread and Date Developed: Document No. BPP 103.2

6. Fillings are identified according to what specific cake it is appropriate

7. Filling are prepared and selected in accordance with required consistency

9. Coatings and sidings are selected according to the product

12. Cakes are presented on accordance with customers expectations and

13. Product freshness appearances and eating qualities are maintained in

14. Cakes are marked or cut portion-controlled to minimize wastage and in

15. Cakes are stored in accordance with establishment’s standard and

16. Storage methods are identified in accordance with a product

CBLMs on Bread and Date Developed: Document No. BPP 103.2

PREPARE AND USE FILLINGS

1. Identify the fillings appropriate in specific cakes.

2. Identify the consistency and appropriate flavor of fillings.

4. Classify coating and siding based on the required recipe specification.

1. Fillings are identified according to what specific cake it is appropriate

Students/trainees must be provided with the following:

CBLMs on Bread and Date Developed: Document No. BPP 103.2

CBLMs on Bread and Date Developed: Document No. BPP 103.2

Learning Activities Special Instructions

After doing all activities of this

CBLMs on Bread and Date Developed: Document No. BPP 103.2

TYPES OF CAKE FILLINGS

Many cakes use combinations of these techniques—for instance, a syrup and

Between the Layers

CBLMs on Bread and Date Developed: Document No. BPP 103.2

 Cream fillings or Custards: These include pastry cream, a custard

 Whipped Cream: Whipped cream is used as a dessert topping, filling, and

 Buttercream: Buttercream is extremely versatile—it can be used both

 Confectioners' Sugar Icing: Sometimes known as "American

 Fluffy White Icing: Also called "seven-minute frosting," this is a pure

CBLMs on Bread and Date Developed: Document No. BPP 103.2

CBLMs on Bread and Date Developed: Document No. BPP 103.2

______________ 1. Fruit fillings may be cooked or uncooked.

______________ 2. Desserts with cream fillings should be assembled as close

______________ 3. Whipped cream cannot be used as a dessert filling, only as

_______________ 4. Some types of fillings can also be used to cover the

CBLMs on Bread and Date Developed: Document No. BPP 103.2

Other acceptable answers:

CBLMs on Bread and Date Developed: Document No. BPP 103.2

1. Identify the consistency and appropriate flavor of fillings.

CONSISTENCY AND APPROPRIATE FLAVOR OF FILLINGS

CBLMs on Bread and Date Developed: Document No. BPP 103.2

Below is a recipe of Buttercream Icing which is perfect for spreading or decorating.

Yield: About 3 cups of icing.

CBLMs on Bread and Date Developed: Document No. BPP 103.2

This is the consistency of a mousse recipe. It sets beautifully

CBLMs on Bread and Date Developed: Document No. BPP 103.2