UNIT 1

Lesson 1: Introduction to Cake Making

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Getting Started
Cake is described as a form of bread that is made by baking the mixture of fat, sugar, eggs,
flour, baking powder, and with or without milk.

Cakes, Gateaux and Tortes 

This competency is about preparing and presenting cakes, gateaux and tortes. What is the
difference and similarities of these three?
Cakes, gateaux and tortes are all sweet. 

Cakes from France are called Gateaux(gateau, singular). It is a very light sponge cake filled
with rich icing and filling. The distinct characteristic of gateaux is composed of several layers
of thin, very light sponge cake, filled with icing and filling. The basic element in this type of
cake is its structure, not the cake base. It is usually made with a lot of fresh fruit and is
intended to be eaten on the same day.
Tortes are cakes from Germany or Austria that contains little or no flour with eggs, ground
nuts or bread crumbs. Tortes are also composed of several layers, mostly 6 to 8 layers, with
nuts combined to the batter. Layers are filled with cream or fruit filling and are covered
with chocolate and fondant. This cake can last for days.

Baking Cake 

Baking cake is like a love affair. For it to be perfect, you need to place the right effort on the
correct ingredient. In starting this courseware, you need to grasp the essential concepts
before baking. You must understand first the importance of occupational safety and
hygiene, procedure on tools and equipment material and ways to organize your work.
Along with this is the need for critical learning and analysis on the principles of baking. It
includes the formulas and measurement, mixing and gluten development, baking process,
production method, correct baking techniques, selecting correct oven condition, stalling
and the enterprise requirements and standard in baking cake.
After mastering these concepts, you can now prepare the cake base, followed by its fillings,
coatings, icing and decoration. Keep in mind that the first cake that needs to be baked is the
one that catches your interest.

Do you know that?

Making cakes started after the discovery of flour. The oldest form of cake is normally
fried breads or cheesecakes in disk shape.
Procedure on how to prepare Butter Cake, Sponge Cake, Genoese Cake, Pound Cake,
Madeira Cake and Chiffon Cake. Recipes from reliable sources along with its video
demonstration are also embedded in this courseware. This can be used as you practice
baking cake.

Aside from cake bases, preparing fillings, coatings, icing and decoration such as butter
cream, crème patisserie, ganache, boiled icing, royal icing and fondant are also discussed.
Presenting and storing cakes, gateaux and tortes are also included in this courseware.

Terminologies
Common Terminologies Used in Cake Making 
A professional food worker must have deep understanding on the common terminologies
used in cake making. Mastering these terminologies would enable you to identify what is
being talked about inside the kitchen. Listed are the common terminologies used in the
workplace: 

 Aeration 
is a process of incorporating air or gas in one or more of the stages of production
before baking. The air can be introduced into the mixture from production of Carbon
Dioxide (CO2) because of yeast or baking powder. The internal expansion of the air
and pressure of the steam makes a total contribution to the aeration, making the
baked product more appetizing, palatable and digestible.

 Agar Agar 
derived from seaweed that is used as setting agent. It is much stronger, more stable
and harder to use. It is used as an alternative to gelatin.

 All-in Process 
is a cake production method where all ingredients are mixed together without any
preliminary stages.

 Bake 
method of cooking food in dry heat inside a heating oven using gas, electricity,
charcoal, wood or oil at a temperature from 250ºF to 450ºF.

 Batter 
a semi-liquid mixture, composed of one or more portion of flour combined with
liquids, such as water, milk or eggs used to prepare various foods.

 Beating 
introducing air into the mixture through mechanical agitation, as in beating eggs. It can
be done by hand or by machine.
 Blend 
process of combining ingredients to produce a homogenous mixture.

 Coat 
the act of covering the cake with almond paste or icing, fondant cream or chocolate.

 Combine 
process of mixing the ingredients together

 Creaming 
process of rubbing or beating butter and sugar or fat and flour until light and fluffy.

 Cutting in 
using two knives or a pastry blender to combine cold fats, like butter, margarine or
shortening, with flour or sugar without creaming or mixing air in the ingredients. Doing
this will result in a mixture that is crumbly or grainy looking.

 Emulsion 
is the mixture of two fluids that would normally not mix, such as oil and water. This
can be done by means of an emulsifier. Fat, sugar and eggs that are combined and are
correctly beaten can form an emulsion. The lecithin in egg yolks are good emulsifying
agent.

 Fermentation 
process of converting sugar into alcohol to produce carbon dioxide.

 Fillings 
inserted in between cake to enhance the taste and layering of the cake

 Foaming 
to continuously beat egg white, to incorporate air until it becomes light and fluffy.

 • Ganache (pronounced as guh-nahsh) 

a chocolate whipped frosting, filling or paste made from chocolate and cream. It is
prepared by heating the cream and stirring it into the chocolate.

 Gelatin 
used as setting agent to stabilize creams.

 Gluten 
protein found in wheat and grains, including barley and rye. Gluten is from the Latin
word which means ‘glue’. It gives elasticity to the dough, giving the final product a
chewy texture. It also acts as glue that keeps or holds the food together.
 Grease 
to brush the pan with shortening.

 Jellying Agent 
used to set soft solid food which includes Gelatin, Agar-agar, Pectin

 Leavening (also known as leavening agent, former term: lifters) 

substance, such as yeast, baking powder, baking soda or eggs, used to cause
fermentation and expansion of batter. The agents work to produce carbon dioxide in
batter.

 Line 
to put a greaseproof paper on the baking pans or sheets.

 Pack compactly 
to fill cup with brown sugar or shortening by pressing it with the back of the spoon.

 Pipe out 
to press the mixture out of the piping bag or pastry bag.

 Pre-heat 
to heat the oven prior to baking and achieve the required heat. This is done to attain
the quality in baking products.

 Petit Gateaux 
small individual cakes of the larger variety.

 Room Temperature 
usually about 72ºF or 22ºC.

 Scrape 
to remove the sticky ingredients from the side of the mixing bowl.

 Sieve 
the utensil that has wire or nylon mesh where dry ingredients are put through to
refine them.

 Sift 
to pass the flour through the sieves to make it finer and light.

 Stir in 
to add another ingredient into the mixture.

 Storage 
a space for keeping something.
  Tempering 
process of setting the chocolate by heating, cooling and warming up the chocolate to
its appropriate temperature to align the cocoa butter crystal. This is done to make the
melted chocolate smooth, silky and glossy.

 Torte (pronounced as tawrt), plural form: Tortes 

Austrian, German, Italian and Eastern European of origin, definition is same as gateau.
It can have pastry layers with more fruits and nuts.

 Whip 
to beat rapidly and continuously to aid incorporation of air to increase in volume, as in
whipping egg whites to make meringue and in cream.

 Yield 
is the calculated units from the total baked weight of a particular formula.
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Lesson 2: Occupational Safety and Hygiene

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Objectives
At the end of the session, you should be able to:

 Identify appropriate personal protective equipment used in preparing food;

 Examine proper hand-washing technique done before and during the work process;
and
 Determine the correct hygienic practices, sanitary procedure and safety measures in
the kitchen.

Introduction
A professional food worker is expected to maintain a high standard of personal and
occupational hygiene. Taking a bath, brushing of teeth and trimming of fingernails on daily
basis are referred to as personal hygiene. The professional food worker takes good care of
himself by ensuring good cleaning and washing practices. Occupational Health and
Safety, on the other hand, are practices done to maintain a clean work environment. This
includes wearing of protective equipment, frequent washing of hands between work
processes, regular sanitation of kitchen premises and continuous hygienic kitchen practices.
This lesson focuses on the essential knowledge in Occupational Health and Safety done
before and during food preparation. These required knowledge must be perform before
one can set-up the workstation.
Personal Protective Equipment
Personal Protective Equipment (PPEs) are specialized equipment worn by the employees
to protect themselves from health and safety hazards while working. PPEs in cake making
includes, but not limited to, the following:

1. Hat –used to restrict the hair from falling. This could be chef’s hat, baker’s hat, beret or
ball cap.

2. Hairnet – worn to keep hair contained

3. Jacket – thick white cotton cloth, mostly double-breasted and layered. This is to protect
from splattering of boiling liquid, and from heat of stove and oven. Some jackets are
reversible, to hide any spills.

4. Apron – gives legs special protection against spills. The color can be white, black or any
color with the company’s logo on it.

5. Pants/Trouser – protects legs from spills and splashes. It can be white, black, or black-
and-white striped.

6. Shoes – used to protect the feet if something hot spills or something sharp dropped

7. Mask – worn to prevent the saliva from contaminating the food

8. Gloves – worn to protect food from contamination when hands have burns, cuts or
infection. It can never be a replacement for washing hands.

Handwashing Technique
Hand washing is the single most important procedure for preventing the spread of
biological contamination to the food being prepared. Here are some handwashing
procedures for your use: 

Procedure: 

1. Always consider the faucet, sink and its surrounding contaminated when starting the
hand washing procedure.
2. You must avoid touching the sink. Use the hand-washing sink, not the food preparation
sink.
3. Turn the water on and wet your hands, wrists, and arms.
4. Pour enough liquid soap on your palm then work until later or mass of bubbles are
produced.
5. Vigorously rub together all surfaces of the lathered hands and arms for 15 seconds.
Friction helps remove dirt and microorganisms. Wash around and under rings, around
cuticles, and under fingernails.
6. Rinse hands thoroughly under a stream of water. Running water carries away dirt and
debris. Point the fingers down so that water won’t drip toward elbows.
7. Use side of your arms or knuckles to turn off the faucet, avoiding touching any
contaminated area.
8. Dry hands completely with a clean dry paper towel.

It is also important that you know when to wash your hands. Here is a list of times when
washing hands is essential: 

 On arrival at work, before you get started.

 After you’ve been to the toilet.
 After handling garbage or garbage containers.
 After handling raw foods, before handling cooked foods.
 After you’ve covered your mouth or nose to sneeze or cough.
 After you’ve blown your nose.
 After touching or scratching your head or other parts of your body.
 Before resuming work after a break or a change of work area.
 After you’ve had a cigarette.
 After handling money.
Bear in mind that hand-washing is not only done in the circumstances listed above, but also
when you have made any surface contact before and during food preparation.

Hygienic Practices
 Aside from frequently handwashing, there are also numerous ways to reduce the spread of
harmful germs. Hygienic practices refer to the ways carried out by any food professional to
provide safe and quality food to their customer. 

Listed below are the hygienic practices one should follow: 

 Always wash your hands before preparing food.
 Avoid wearing jewelry, watch, or perfume.
 Make sure that your nails are short, clean, and without nail polish.
 Wear clean clothing.
 Do not wear the uniform while travelling to and from work – change it upon arrival and
out of it before you leave.
 Don’t brush or comb your hair when you are near food.
 Do not smoke in the food areas.
 Keep your fingers away from your face, mouth, hair, and skin and other parts of the body.
 Do not come to work if you have a cold or are feeling unwell – you may transmit bacteria
to the food and put the health of others at risk.

Safety Measures in the Kitchen

Cooking is fun, but kitchen safety is a priority. Think about it: Knives! Fire! Bacteria!
Observing basic rules of kitchen safety is a good habit to develop. Always pay attention to
what you’re doing in the kitchen because one slip can cause serious injury or accidents. 

 Store knives in a wooden block or in a drawer.

 Never cook in loose clothes and keep long hair tied back. You don’t want anything
accidentally catching fire. (Not to mention hair ending up in the food!)
 Never cook while wearing dangling jewelry. A bracelet can get tangled around pot
handles.
 Keep potholders nearby and use them. Be careful not to leave them near an open flame.
 Turn pot handles away from the front of the stove. With this, children can’t grab them,
and adults can’t bump into them if they’re out of the way.
 Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain
dairy products can spoil quickly, so refrigerate or freeze them right away.
 Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
 Separate raw meat and poultry from other items whenever you use or store them. This
precaution avoids cross-contamination of harmful bacteria from one food to another.
 Wash your hands before handling food and after handling meat or poultry. Hands can
be a virtual freight train of bacteria.

Occupational Health and Safety Indicator and Standard

Occupational Health and Safety (OHS) also known as Occupational Safety and Health is a
cross-disciplinary area that mainly concerns the safety, health and welfare of the people
engaged in work or employment. The main goal of this program is to promote safe work
environment. As a secondary effect, it protects co-workers, family members, employers,
customers, suppliers and nearby communities.
 OHS Indicator 
To promote the safety, health and welfare of the people, it is standard in a workplace to
hang safety signs that indicate preventive measures needed. Safety sign refers to the sign
or symbol in the workplace indicating various hazards ahead.

Colors of the safety sign defined: 

 Red color represents immediate hazardous situations that will cause death or serious
injuries.
 Orange color indicates potentially unsafe situation.
 Yellow color is used against unsafe practices that, if not avoided, may result in minor
injuries.
 Green color represents emergency egress location.
 Blue color conveys safety information.

Philippine OHS Standard 

OHS Standard is the mandatory standard and rules enforced by the government to reduce
or eliminate any occupational hazard in the workplace.
This standard is mandated by law and enforced by the Secretary of Labor and Employment
through the Regional Director. The duties of employers and employees are as follows:
 Administrative policies on safety must be adopted in accordance with the provision of the
standards;
 Policies and safety organization established must be reported to the Regional Director;
 Safety performance must be submitted every 3 months to the Regional Director; and
 Recommended safety measures or procedures must be performed or acted upon.

Employees, on the other hand, are expected to perform duties, as follows: 

 Comply with the safety policies;

 Enact as the member of Health and Safety;
 Unsafe practices and conditions must be reported to the Safety Committee; and
 Assist government agencies to conduct safety and health inspection.

Lesson 3: Tools and Equipment Maintenance

Introduction
To completely or fully perform the occupational safety and standard, a professional food worker,
particularly a pastry chef, needs to perform and ensure the usability or functionality of the tools and
equipments inside the kitchen.
In this lesson, difference of disinfecting and sanitizing is included, together with the cleaning materials
that can be used. Although each establishment has their own preventive maintenance procedure,
equipment cleaning procedure and tool storage guidelines, brief examples on how to do it are also
included in this lesson.
 Giving importance to the tools and equipment maintenance would lessen the occurrence of accidents
and of failure in baking product.
Disinfecting the Kitchen
Disinfection, Sanitation and Sterilization
Do you know that disinfection is different from sanitizing and sterilization? Yes, these are all different
from each other!
Disinfection can be done with the use of antimicrobial agents, like lemon juice or baking soda, which
destroy or inactivate some microorganism but not all. Sanitation and sterilization can kill almost all
viruses, bacteria and spores.
Disinfection
Disinfection can be performed with the use of the correct cleaning materials. This is done alongside
with the PPEs to be worn, and handwashing practices to be performed. Cleaning materials that can be
used as disinfectants are as follows:
a. Vinegar 
Using vinegar as a natural cleaning material serves as disinfectant and deodorizer. One (1) part
water to one (1) part vinegar can be used as a solution. Mix the solution thoroughly in a clean spray
bottle and use it in cleaning stove tops, appliances counter tops and floor. The smell will disappear
when it dries. Do not use the vinegar solution on marble surfaces.

b. Lemon Juice 
Lemon juice is great substance used to clean soap scum and hard water deposits. It can also clean
and shine brass and copper. To use the lemon, cut it in half and sprinkle baking soda on the cut
section. Scrub the dishes, surfaces and stains using the lemon. To make cleaning paste, mix the
lemon juice with vinegar and/or baking soda.

c. Baking Soda 
Baking Soda is a cleaning agent used to deodorize and scrub surfaces. It can be used the same way
in using other commercial abrasive cleaners.

d. Borax 
Another natural cleaning powder that can be used is the borax. It acts as kitchen disinfectant and
stain remover like the baking soda, with stronger effect. This product is best used in cleaning floors
for it can kill mould and mildew spores while removing their stains.

Other disinfectant that can be used in cleaning includes: 

a. Dishwashing Soap 
Rub a sponge with a plain, liquid, vegetable-based soap or with a dishwashing bar soap. It is optional
to add a few slices of lemon to the water to help cut grease.

b. Borax or Sodium Carbonate Monohydrate 

Use borax or sodium carbonate monohydrate (washing soda) with soap and water. Large surfaces
can be washed with a solution of ½ cup borax dissolved in one gallon of hot water

Cleaning the Equipment 

Disinfection of tools and equipment is done to remove or inactivate 99.99% germs and viruses. Using
the disinfectants indicated above, here are examples of procedures to be followed in cleaning certain
equipment. The procedure still depends on the rules set by the establishment or company. 
 Cleaning the Range 

 Before cleaning, switch off the range and remove the electric plug.
 Clean the top of the range by wiping and removing food particles, burnt sediments and grease away.
 Burner must be cleaned thoroughly with a dry brush or with clean dry cloth.
 Remove the burner grates before cleaning the entire oven. Wash and dry other removable parts.
 Remove and scrape the food particles inside and out of the oven.

Cleaning the Mixer

 Remove the detachable parts.
 Wash the beaters and bowls after use.
 Wipe the parts with dry cloth thoroughly.

Cleaning the Oven

 Wipe any spills along with any grease after cooking or heating each meal. Clean it periodically with
baking soda and water.
 Scrub any baked grease or spills with a lavorlic brush using a paste made of baking soda, salt and
water. Another option is to mix two (2) tablespoons of liquid dish soap, and two (2) teaspoons of
borax into two cups of hot water. Apply and let it sit for 20 minutes and then scrub.
 Any abrasive cleaning materials must not be used in self-cleaning ovens.

Sanitizing the Kitchen Premises

Sanitation of Kitchen Premises
Aside from wearing PPEs and performing handwashing and hygienic practice, a professional food
worker must also sanitize the kitchen premises to prevent the spread of microorganism to food. All
equipment, utensils and working surfaces must be disinfected before and after each use.
How to sanitize the kitchen premises? Cleaning and sanitizing tools, utensils and equipment vary on
the cleaning solution to be used and the standard or prescribed procedure of the workplace. However,
listed below is a suggested procedure you could follow:
1. Wear proper cleaning clothes.
2. Wear gloves to protect your hands from the chemicals to be used.
3. Prepare the detergent solution.
4. Check and sort the utensils. Separate the oily from the less oily utensils.
5. Scrub first the less oily utensils with detergent and solution. Rinse with clean water.
6. Prepare the sanitizing agent. Sanitizing agent refers to the chlorine solution to be used. The chlorine
solution depends on the percentage or number of concentration.
7. Sanitize the utensils with 50 ppm chlorine solution. (*ppm is unit of measurement for concentration
of chlorine solution)
8. Drain and dry the tools. Drying could be either to air-dry or to towel dry.
9. Sanitize the working table and equipment using 200ppm chlorine solution.
10. Store the dried, clean utensils in its appropriate shelves.

Sterilization of Utensils
Aside from sanitizing the kitchen, it is also important to sterilize the dishes, glasses and utensils.
Sterilization is done with the use of chemical agent, boiling water or steam to eliminate all bacteria,
viruses and spores.
Basic Preventive Maintenance
 Alongside with the sanitation standard operating procedure, is the preventive maintenance that must
be done as a professional food worker, and as a Pastry Chef. It is a prerequisite procedure for food
safety which ensures that the facility runs smoothly.

Basic Preventive Maintenance refers to the inspection, detection and correction of tools and
equipment before they could develop into major defect in order to maintain the facility and let it
function satisfactorily. Doing so, a written report of either deteriorating, for repair or for replacement,
must be done to let the facility continuously and satisfactorily operate.

Preventive Maintenance Procedure

The detailed preventive maintenance procedure will be given or will depend on the policy set by the
company. Listed are some of the preventive maintenance procedures followed in a workplace.

Cutting Tools 
 Frequently sharpen the knives and disinfect before use.
 Knives if damaged, or if cannot be maintained in sanitary condition, must be replaced.
 Cutting blades must be frequently inspected for damage and product residue. Inspection should be
done before and during kitchen operation.
 Store the cutting tools in its designated place. Label them to ease access.

Handy Tools 
 All handy tools must be air-dried to prevent rust and corrosion.
 Utensils after cleaning must be dried with clean dry rag.
 Sterilize the tools and utensils by rinsing them in very hot clean water.
 Have the tools and utensils inspected periodically.

Ranges 
 Clean the range with soap and water using a cloth or sponge. Do this to prevent accumulation of
dirt.
 The burner valves should be greasless.
 Make sure the burner ports are clear and open.
 Check the level oven racks and the tightness of the oven door
 Remember not to stand on oven doors.

 Convection Oven
 Do not overload the oven.
 Door opening and closing of oven are checked for proper alignment and seal.
 Do not use scouring powder or pad on glass.
 Using warm soapy water, clean daily the door gasket and oven interior.

Storage of Tools and Equipment

Taking responsibility in storing teaches workers principles of accountability. Doing this ensures that the
tools at hand are in good shape. It is an important factor for ensuring the safety of everyone working
in the kitchen and the health of the customers who will eat the food served. Doing so will lessen the
maintenance cost of the equipments and lessen chance that it will be replaced immediately.

How to store the tools and equipments properly?

 There are different guidelines an employee could follow, depending on the standard prescribed in the
workplace. Here are the suggested guidelines.

 Classify 
Classify not only the tools but also its designated places. Have a designated area for each kind of
tool. Place it in an area near the point of use.

 Clean and Dry 

Wash the items and dry them properly before storing. Doing this will ensure that the storage area is
clean, dry and not overcrowded, thus preventing it from microbial inhabitation/growing of spores.

 Store in Proper Places 

Place the frequently accessed items in conveniently accessible locations.

 Put Labels 
Label the storage area correctly to immediately find items.

Lesson 4: Setting up your Work Station View

Objectives
At the end of the session, you should be able to:

 Identify the tools, equipment and utensils needed in cake making;

 Identify the ingredients to be used in baking cake; and
 Determine the process on how to set-up the workstation.

Introduction
From preparing oneself, through wearing personal protective equipment to performing handwashing
and safety measures in the kitchen, to the cleaning and maintenance of the tools and equipment,
another key to successfully prepare the cake is to set up one’s workstation.
To set-up the work station properly, familiarize yourself first with the tools, equipment and utensils
that can be used in cake making. Also, the list of the major and minor ingredients to be used and its
role in making batter must be learned. Doing so will help ease the task on the next module, as you
follow instructions in the recipe.

Identifying Tools, Equipment and Utensils Needed in Preparing Appetizer

Below are the recommended tools, equipment and utensils in cake making: 
 Measuring tools 
 Mixing tools 
 Baking pans 
 Cutting tools 
 Miscellaneous tools 
 Oven

Measuring Tools
 Measuring Tools 
these refer to the tools used in measuring ingredients. Remember that measurement in baking plays a
vital role. 

Measuring cups has two types: 

 Graduated or liquid measuring cup used for measuring liquid

 Individualized or dry measuring cup series of cups indicating fractional parts used in measuring dry
ingredients

o Measuring spoons used in measuring small quantities of dry and liquid ingredients such as baking
powder, salt, vanilla extract etc.
o Weighing scale used in measuring large quantities of ingredients. A dietetic or spring form scale is
used for baking purposes. Example is the spring type and digital scale.
o Kitchen Scale used to measure dry, liquid or chopped ingredients. It is more accurate than
measuring cups. This is the preferred kitchen tool to used to measure small quantities of
ingredients
o Timer monitors the rising of the yeast and the baking time.
o Oven thermometer varies from top to bottom and side to side. This is placed inside the oven to
monitor the temperature while baking.
o Candy thermometer used to measure the temperature of boiled sugar.

Mixing Tools

Mixing Tools – used to mix ingredients 

 Mixing bowls can be made from pottery, glass, metal or plastic. The best bowl to be
used in baking is stainless steel bowl to prevent discoloration of the batter. This can be
used not only in mixing, but also as a container when sifting ingredients.
  Wooden spoon is used as mixing spoon. Using wooden spoon is preferred by bakers
since it does not transfer bodily heat and it can be used without scratching the bottom
of the saucepan.

 Whisk is a long, narrow handle with series of wire loops joined at the end. It us
commonly used to whip cream to make whipped cream and whip egg whites to make
meringue.

 Rubber scrapper is a bendable rubber used to scrape remaining ingredients from the
sides of the mixing bowl. Also known as rubber spatula.

 Electric Mixer is used to mix, fold, beat and whip food ingredients. It comes into two
variations namely hand mixer and stand mixer.

 Rotary egg beater can be used to beat eggs or whip cream manually.

 Flour sifter is used to sift and to add air to the flour or other dry ingredients.

Baking Pans

Baking Pans 
It is where the batter is placed before baking in an oven. It is recommended to use the suggested pan
in a recipe. If the pan is not available, check for other pans that can be used as a substitute. Each pan
has the recommended cups of batter and can be replaced with another pan that has the same volume.
Remember that the round pan cannot be change to a square pan having the same pan size. If in a
recipe, a 9-inch square pan is recommended, changing it to a round pan is possible if it is one inch
wider than the recommended size, which is 10-inches. 

Examples of baking pans that can be used: 

 Tube center pan is a deep pan with removable bottom. It is commonly used to bake chiffon cake.

 Muffin pan has 12 formed cups used for baking muffins and cup cakes. This is also used for mini
quiches, mini cheesecakes, mini pies and more. It can be lined with muffin paper or baking paper or
can be greased with oil or butter.
 Cake pan can be round, square, rectangle, or heart in shape and comes in different sizes. The most
popular cake pan is the 9 x 13 x 3 inch rectangular pan used to bake cakes, bars and savoury dishes
such as lavor.

 Jelly roll pan is a shallow pan used to bake cake rolls.

 Bundt pan is a round pan with scalloped sides. It is used for baking individual custard.

 Baking sheet is a flat rectangular metal pan about ½ inch thick or less that is used in an oven. Bread
roll, cookies, bread, sheet cakes and swiss roll can be baked using this pan.

 Sheet pan are flat rimmed baking pan used to bake cookies and sheet cakes.

 Loaf pan is a rectangular shaped tin pan used to bake pound cakes, as well as yeast-raised bread.

 Slice Tray is an 18cm wide x 28cm long baking pan used in baking brownies, vanilla slices and
zucchini slices.

TIN PREPARATION
To prepare the baking pan, tins are lightly greased and then lined with greaseproof paper. Doing this
will maintain the shape of the cake and will insulate the product during baking.
Keep in mind that the correct type of paper required in the recipe must be used. To line the tin mould
with paper, mark the internal size of the mould on the paper, then fold and cut the paper. Do not cut
unless the size is checked. Make sure that the paper fits and should not be more than 1cm above top
edge of the tin mould.
Aside from using the greaseproof paper, such as parchment paper, other preparation in preventing the
cakes or sponges in sticking to the tins are the following: 

Using greasing emulsion (mixture of fat and starch)

 Brushing the pan with fat and dipping it into flour
 Brushing with fat and dipping the tin into sugar
 Using fat only

It is advisable to use the same fat for greasing to retain the best possible flavor. Note that torte or
Gateau rings are not to be greased because the center of the sponge would be higher than the sides
and the product will shrink. Its base should only be covered with greaseproof paper.

Cutting Tools
 Cutting Tools 
There are the tools used for cutting. Example of which are the following: 

 Pastry blender is equipment that consists of a handle and wire used for cutting fat and shortening in
the preparation of pies, biscuits or doughnuts.

 Pastry wheel is a blade knife used to cut dough.

 Kitchen shears can be used to slice rolls and delicate cakes.

 Chopping board is a durable firm board for cutting food. It is often made of wood and plastic.

 Paring knife is a knife with a plain edge blade used to pare or cut fruits and vegetables.

 Chef’s or French knife (also known as Cook’s Knife) is an 8 to 10 inch long multi-purpose kitchen
knife commonly used in chopping, dicing and slicing.

 Utility knife is smaller than chef’s knife but larger than the paring knife used in peeling, trimming
and slicing small ingredients. It usually has a blade that is 4 to 7 inches long.

 Bread knife is a long knife with a serrated edge used in slicing bread.

 Peeler is a tool with a metal blade attached to the handle.

 Grater and shredder used to grate cheese, chocolate and other fresh fruits.

Miscellaneous Tools

 Flour sifter used to sift flour.

 Pastry brush used in greasing pans or surface of pastries and breads.

 Spatula comes from different sizes. Small spatula is used to remove muffins and molded cookies
from pans, large spatula for icing or frosting cakes, flexible blade is used for various purposes.

 Rolling pin is used to flatten or roll the dough.

 Pastry tips is used to decorate cake with frosting. It has many sizse and shapes.

 Utility tray is used to hold the ingredients together.

 Parchment paper (also known as baking paper or bakery paper) is a heavy duty grease resistant,
waterproof, non-stick paper used in baking. It is different from wax paper.

 Wire cooling racks (simply known as wire rack) is a flat grid made of stainless steel used to cool the
cake quickly and evenly after baking. This is also used to let the air circulate freely on the baked
goods to prevent it from getting soggy from condensation.

Other Baking Equipment 

 Double broiler is commonly used in melting chocolate.

 Dutch oven is an old-style cooking vessel used for hundreds of years. This cooking pot is usually
made out of cast iron with a tight-fitting lid.

Ovens

Oven 
This is one of the most important equipment in baking. Purchasing or owning an oven is a good
investment especially if you are really interested in baking. Remember that the temperature or the
heat inside the oven takes a big role in the chemical process of the ingredients. Unstable temperature
can lead to cakes that are stalled. 

Different types of oven that can be used are: 

 Deck or cabinet oven refers to a large oven that has multiple racks full of sheet pans. The other
term for this type of oven is ‘Stack Oven’. This type of oven is equipped with steam ejector.

 Convection oven is an oven that allows heat to circulate rapidly throughout the interior. Strong air
inside the oven can distort the shape products made with batter and soft dough.
 Rotary oven is a type of oven that rotates the pan inside, baking the cake evenly.

 Microwave oven can also be used to bake cake. It is an electrically operated oven that produces
heat using electromagnetic waves. Note that the recipe in this courseware cannot be used in this
type of oven.
Identifying the Ingredients in Baking
In this lesson, the focus will be on the ingredients that can be of use in baking cakes. The major
ingredient used are the flour and starches, fats, sugar, liquid ingredients, eggs, and leavening agents.
Minor ingredients are salt, flavouring and spices
The ingredients used and its role or use in the batter will be well discussed in this lesson.

Flour and Starches

Flour is the major ingredient used in any baked goods. It can be made from different kinds of grains
including beans, legumes, corn, oats, soybeans, buckwheat, rye and more. Among these, wheat flour is
most commonly used in baking.
Flour is considered to be the main ingredient because it contains gluten that provides structure to the
cake.
Use the flour prescribed in the recipe. Using flour that has high gluten content makes chewy and crusty
cake, lower gluten content makes finer and soft cake, while little or no gluten development toughens the
cake.

Flour is used to thicken the batter and provide gluten. As mentioned in the first module, gluten is a
protein that gives structure to the cake. The gluten forms when the flour is combined with a liquid.
Note that over mixing can turn the cake tough.
 Bread Flour, also known as hard flour, is high in gluten that contains 12% to 14% protein. This
causes the bread to rise and gives its shape and structure.

 All Purpose Flour is made from the milling of hard wheat or a mixture of hard and soft wheat. This
wheat flour is often enriched with iron and vitamins such as riboflavin, folic acid and niacin. It is
commonly used in making noodles, cookies, cakes, quick breads and pastries.

 Self Rising Flour is a ‘convenience mix’ that when used in a recipe, allows baking powder and salt to
be ignored. This type of flour is usually a combination of 1 cup all-purpose flour, 1 ½ teaspoons
baking powder and ½ teaspoon salt.

 Cake Flour is low-protein flour that is silky and fine in texture. It is used for pastries, cakes, cookies
and certain breads.
 Fats

Fats are added in the mixture to make the cake richer, tender and more moist. This includes butter,
margarine, oil and shortening.
Using fat softens, moistens and tenderizes the texture of the cake, because it shortens and tenderizes
the crumb or gluten. It also assists in the primary aeration in the creaming process. Aeration means
the air is trapped in the beating process. Trapping of gases will be further discussed on the topic ‘The
Baking Process’.
Make sure the butter and margarine are in room temperature to let the mixture emulsify properly.

 Butter is made up of 80% milk fat, 20% milk solid, and water. It is created by churning the cream
until it is semi-solid, and can be salted or unsalted. This ingredient is used to create crispiness, flaky
layers, tenderness and golden-brown color.

 Margarine was created in the later nineteenth century as an alternative to butter. It is made from
80% partially-hydrogenated vegetable to make it solid and the remaining 20% is made up of
flavouring, coloring, liquid and other additives.

Sugars

Sugar or sucrose is a carbohydrate in every vegetable or fruit. Sugar is formed during photosynthesis,
when a plant converts energy from the sun into food. The sugar commonly used in every household is
mostly from sugar beets and sugar cane.
Sugar is used to enhance the flavor and give the crust a golden color. This is because the sugar
interacts with different ingredients in a batter. When consumed by yeast or baking powder, sugar can
be converted into carbon dioxide or alcohol.
Sugar also helps soften gluten and egg proteins which result in a soft, moisturized crumb.
In a cake batter, white sugar, brown sugar, honey, corn syrup, and molasses can be used
interchangeably and will not have a direct effect in the yeast development.
The following are the different types of sugar: 

 Granulated sugar, also known as ‘white sugar’ is made of fine or extra-fine white sugar crystal.
 Brown sugar is a sugar crystal contained in molasses-based syrup. Its darkness or lightness in color
depends on the amount of molasses used.
 Confectioner’s sugar or Powdered Sugar is a fine powder sugar made from the crushed granulated
sugar with combined cornstarch. The 3% of cornstarch into the final product helps prevent the sugar
from clumping.
 Raw Sugar is a coarse sugar made from the evaporation of clarified sugar cane. It is 98% sucrose and
is tan or brown in its color.

Liquid Ingredients

Liquid ingredients that can be used in making cakes are usually milk and water used to bind dry
ingredients. 

These are used to tenderize, increase volume and affect the symmetry of the cake mixture. 

 Water is the cheapest liquid used in baking. It makes the baking ingredients rehydrated. It helps
dissolve other ingredients in the batter for it to form a smooth mixture. It also acts as a binding
agent for any baked products.

 Milk and Cream are also used to moisten the batter. They also add slight lavor to the final baked
good. They create fuller, more moist texture and help brown the surface of the cake. Milk that can
be used in baking includes fresh milk or whole milk, evaporated milk, condensed milk, skimmed milk
and powder or dry milk.

Eggs

 Eggs are added in a recipe for several purposes which include binding, leavening, coating,
glazing, moisturizing, drying or emulsifying. They can also be used to introduce flavor and color
into the baked good. Eggs can also be used in frostings to slow down crystallization. 

Eggs are used to make batter rich, as they help provide color and volume to the cake. They are
also used to bind the ingredients together. This happens when the eggs coagulate as they are
heated. The lecithin in the egg yolks emulsify the fats in the batter. 

1 kg of eggs aerates 1 kg of flour. 

Avoid using cold eggs. Place it in a bowl of warm water for 10 minutes.

Leavening Agents
 Leavening refers to the production of gas in a dough batter. This is produced by leavening agents such
as baking powder, yeast, baking soda, or eggs. 

Leaveners are used to produce carbon dioxide bubbles, which are trapped by starch, then expand
during [Link] process causes the cake to rise. Examples of leaveners are baking soda and baking
powder. 

 Baking Powder is a leavening agent that is the mixture of baking soda and either citric or tartaric
acid. Either wet, hot or without acid, this powder will react with other ingredients being baked. It is
entirely different from baking soda. 

It is an ingredient that produces the gas Carbon Dioxide (CO2) when moistened and heated. The
production of gas leads to the aeration of cakes. The residual salt it forms after the chemical reaction
should be tasteless and without odor.

 Baking Soda, is also known as bicarbonate of soda, or sodium bicarbonate. It is a powerful leavener
that reacts easily with the batter or dough.

 Cream of Tartar is a by-product of the wine making industry. This is used to stabilize the egg whites
while whipping to reach its maximum volume.

Salt, Flavouring and Spices

Salt, Flavoring and Spices (also referred to as minor ingredients)

 Salt 
(or Sodium Chloride/NaCl) is an ingredient used to add flavor and control fermentation to the baked
goods. It regulates the rate of yeast or baking powder activity making the batter rise slowly and
steadily. This ingredient is also used to strengthen the gluten structure, not allowing the trapped
carbon dioxide bubbles to expand too quickly. Salt usage is 1.5% based on the egg quantity.
 Cocoa Powder 
is an unsweetened powder from cacao beans that has been fermented, roasted, dried and cracked.
 Glycerine 
is used to increase the shelf life of the cakes and other bakery products. It is also added to increase
foam stability, create finer and more moist crumb. Swiss roll with glycerine has less chance to crack
while rolling or assembling. The usage ratio of glycerine is 2% of total cake batter, 10g to 30g for
every 500g sugar and 70g to every 5kg dried fruit.
 Milk Powder 
that can be used is skim or full cream milk powder. It is added to increase the sweetness, water
content and crust color. Cakes with milk powder produce products that have better volume and
color. It should be sieved with the flour and baking powder for even distribution.
 Fruits 
such as cherries, mixed peel, dates, figs, apricots, currants, sultanas, raisins, pears and pineapple can
be used as fillings in making cake. The ratio of fruit to batter in fruit cake is as follows: Light fruited
cake 25% 1 part fruit, 4 parts batter, Medium fruited cake 50% 1 part fruit, 2 parts batter, Heavily
fruited cake 100% 1 part fruit, 1 part batter.
 Nuts 
like almond, hazelnut, walnut, pecan, macadamia and peanut are added to enhance the flavor of the
product and usually toasted prior to use. Its weight should not exceed the weight of the sugar. To
achieve best outcome, reduction of flour by 1/3 of total weight of nuts is required. Replace 30g of
flour with 60 to 90g nuts.
 Flavors 
Each ingredient contributes greatly to the overall flavor of the cake. Butter has a different flavor
than cake margarine, brown sugar tastes different than caster sugar and milk has different flavor
than water. Traditional baking flavors are lemon and vanilla for Madeira cake; almond, lemon and
orange for Genoise cake; rum, almond, lemon, orange, vanilla and mixed spice for Heavy Fruit cake;
almond and vanilla for Sultana cake; and lemon, orange, almond, cherry, vanilla and maraschino for
Dundee.
 Cocoa Powder 
is actually a byproduct of extracting cocoa butter from cacao beans. It is added to replace flour in
recipes like chocolate sponge, where 4% of the flour is replaced. Replacement of flour to cocoa
powder makes an enormous change on the balancing on the quantity of ingredients. For example, in
a recipe requiring 1,000 grams flour, substituting will change the recipe to 960g of flour plus 40g of
cocoa powder. Since cocoa powder has greater water absorbing power than flour, an increase of the
milk-water is needed. The amount equal to the cocoa powder will be the gauge in the additional
milk, having 40ml milk in 960g flour and 40g cocoa powder. Additional milk in the recipe would
affect the mixture, thus adding 2g of baking powder is appropriate to achieve the same degree of
aeration.
 Chocolate 
The types of chocolate that can be used in baking are: 

o Unsweetened Chocolate, 
also known as baking, plain or bitter chocolate. This is made with cocoa mass and cocoa butter. It
needs to be tempered before using as garnish. Tempering is the process of heating, cooling and
warming the chocolate to its appropriate temperature making the melted chocolate smooth, silky
and glossy.

o Bittersweet and Semisweet Chocolate 

(can be used interchangeably) contains cocoa liquor, cocoa butter, vanilla, and sometimes
lecithin. It has 35% cacao and less than 12% milk.
 o Milk Chocolate is made with milk in the form of milk powder, liquid milk or condensed milk.

UNIT 2
Lesson 1: Formulas and Measurements
Objectives
At the end of the session, you should be able to: 
 Calculate for the baker’s percentage and convert the recipe to another yield;
 Identify the different measuring abbreviation;
 Determine the standard table of weight and measure, temperature conversion table and cake
pan size conversion table;
 Familiarize the ingredients that can be used to substitute; and
 Determine the correct technique in measuring dry and liquid ingredients.

Lesson 1: Formulas and Measurements

Done:View
Introduction
To start understanding the principles of baking, a pastry chef must gain mastery first on the formulas
and measurement. The exact measurement indicated in the recipe is important in making a successful,
flavourful baked cake. Aside from the measurement, conversion of temperature and cake pan size is
also a challenge for a pastier. 

Do not be afraid in the computation included in this lesson. Each lesson is discussed briefly and
thoroughly to help you become the best pastry chef!

Baker’s Percentage
As discussed earlier, the main ingredient in producing cake is the flour. Baker’s percentage will rely
solely on the percentage of the flour in a given recipe.
To compute for the baker’s percentage in a recipe, the total weight of each ingredient is divided by the
total weight of the flour. The result is then multiplied by 100 percent to get the percentage of the
ingredient, or

(Total weight of ingredient / Weight of the flour ) x100% = % of the ingredient 

Remember that the flour is always 100%. If there are 2 kinds of flour, their combined or total weight is
still 100%. 

Calculating the Percentage of Each Ingredient 

Getting the baker’s percent means getting the percentage of each ingredient. Baker’s Percentage is not
the percentage of the total yield but is used to show ingredient proportion. The advantage of knowing
the baker’s percentage is that you can adopt it for any given yield. 
 In getting the percentage, you will first need the list of ingredients needed in making cake. In this cake,
use the ingredient and its yield in making butter cake. 

Ingredient Weight
All-purpose Flour 195 g
Cake Flour 180 g
Butter 227 g
Baking Powder 14 g
Salt 3.35 g
Sugar 350 g
Large Eggs 226.8 g
Vanilla Extract 8g
Fresh Milk 302.5 g

1. Convert the weight of all ingredients into grams.

2. Get the weight of all types of flour used in making cake. In the example, add the weight of the all-
purpose flour and the cake flour to get the total weight of the flour. 

195 g + 180 g = 375 g total weight of the flour 

This will be used as the given number in the denominator.

3. To compute for the baker’s percentage of the all-purpose flour, divide its weight to the total weight
of the flour multiply by 100% 

195 g / 375 g = 0.52 x 100% = 52%

4. Another example is the percentage for butter. Divide its weight to the weight of the flour multiply
by 100%. 

The weight of the butter is 227 g, the total weight of all-purpose flour and cake flour is 375 g. 

227 g / 375 g x 100% = 60.5% 

The portion of butter in the mixture is 60.5%. 

Ingredient Weight Percentage

All-purpose Flour 195 g 52%
Cake Flour 180 g 48%
Butter 227 g 60.53%
 Baking Powder 14 g 3.73%
Salt 3.35g 0.89%
Sugar 350 g 93.33%
Large Eggs 226.8g 60.48%
Vanilla Extract 8g 2.13%
Fresh Milk 302.5g 80.67%
TOTAL 1506.95 g 401.76%

5. Get the total weight of the ingredients. That will be the total weight of the dough. In this recipe, the
batter weighs 1,506.95 g or 1.5 kg. Make use of the cake pan conversion to determine if the size of
the pan is enough for the batter.

The total percentage of 402% parts, meaning the part of flour is 100, other ingredients is 302%.

Converting Formula to a New Yield

Supposedly, you need more or less weight of the batter. The dilemma faced by most pastier is the
conversion of the recipe to a smaller or larger yield. Small changes in the measurement of the
ingredients can greatly affect the outcome of the baked goods. Use this technique to convert the
recipe or formula to a new yield.
For example you have this butter cake recipe, but the batter of the recipe is enough for two 9-inch
round pans. You only have one 9-inch round pan that would fit a 750 g batter. Having the formula that
is 402% parts, this will determine the calculation of weight for each part.

1. To achieve the desired weight, divide it with the baker’s percentage or the weight of each part.
Round off the answer.

Desired weight of batter / baker’s percentage = amount needed to make the desired weight 

e.g. 750 g / 402% = 1.87 = 1.9 

2. To get the weight for each ingredient, multiply the total 1.9 to the percentage of each ingredient.

Ingredient Weight Percentage Weight of the New Yield (in grams)

All-purpose Flour 195 g 52% x 1.9 98.8 g
Cake Flour 180 g 48% x 1.9 91. 2g
Butter 227 g 60.53% x 1.9 115 g
Baking Powder 14 g 3.73% x 1.9 7.09 g
Salt 3.35g 0.89% x 1.9 1.7 g
Sugar 350 g 93.33% x 1.9 177.3 g
Large Eggs 226.8g 60.48% x 1.9 114.9 g
Vanilla Extract 8g 2.13% x 1.9 4g
Fresh Milk 302.5g 80.67% x 1.9 153.3 g
TOTAL 1506.95 g 401.76% 763.34 g

NOTE: Formula balance is often referred to as the balance of ingredients. Good quality cake must have
proper proportion. Remember that the tenderizing agents are sugar, shortening and egg yolk. The
binding or toughening agents are flour, egg white and milk solids. In general, it is recommended to use
same quantity of flour to sugar, except for High Ratio formulas. The density of the cake is determined
by the egg content. The more egg content as compared to the flour and sugar, the lighter the sponge
will be.

Common Measurement Abbreviation

Is the abbreviation Tbsp different from TB or T?’ 

This small detail causes confusion even among professional food workers. These measurement
abbreviations can mostly be seen in recipes. They are not hard to master because they just simplify the
units of measurement, like tablespoon, grams, etc. 

Study and familiarize yourself with the different abbreviations. 

Abbreviation/s Description
C, c Cup
g Gram
kg Kilogram
L, l Liter
lb Pound
mL, ml Milliliter
oz Ounce
pt Pint
t, tsp Teaspoon
T, TB, Tbl, Tbsp tablespoon

Standard Table of Weight and Measure

Aside from the Baker’s Percentage, another factor that contributes to make a perfect cake is the
precise measurement of ingredients. But are you aware that there are differences in cup conversion
and spoon sizes?
Did you know that the U.S., U.K. and Australian Standard Weights have a different measurement of
cups, teaspoons and quarts?
Best example is the measurement of cups.
In U.S., one cup is 237 milliliters.
In U.K., one cup is 227 milliliters.
In Australia, one cup is 250 milliliters.

One could also notice that the U.S. standard weight is usually pound (lb) or ounce (oz). You should also
be aware that Australian recipes require the use of Australian standard measuring cups and spoon.
It is best to weigh by using a kitchen scale than to measure using a measuring cup. Although this is the
case, measuring cups and spoons are frequently used in recipes because it is one of the most common
and available household utensils.
Standard Table of Weight and Measure
1 tablespoon (T or tbsp) 3 teaspoon (t or tsp.)
2 tablespoon 1/8 cup /td>
4 tablespoon ¼ cup
5 1/3 tablespoon 1/3 cup
¾ cup plus2 tablespoons 7/8 cup
16 tablespoon 1 cup (c.)
2 cups 1 pint
4 cups 1 quart
16 ounces 1 pound

COMMON UNITS OF WEIGHT

1 pound (lb.) 463.59 grams
1 ounce 28.35 grams
1 kilogram (kg.) 2.21 pounds
1 gram .035 ounces
1 medium orange ¼ to ½ cup (slice)
1 medium apple 1 cup slice
14 oz. can condensed milk 1 ¼ cups
14 oz, can evaporated milk 1 2/3 cups
1 lb. brown sugar 2 ¼ cups (packed)
1 lb. confectioner sugar 3 ½ cups
1 lb. confectioner sugar 2 ½ cups
1 lb. nuts 4 ½ cups
1 lb. dried nuts 2 cups
5 whole eggs 1 cup
12 egg yolks 1 cup
8 egg whites 1 cup

COMMON UNITS OF VOLUME

1 bushel (bu) 4 pecks
1 peck (pk) 8 quarts
1 gallon (gal.) 4 quart
1 quart 2 pints
2 pints 964.4 milliliters
1 teaspoon (tsp. or t.) 4.9 milliliters
1 tablespoon (T. or tbsp.) ½ fluid ounce
½ fluid ounce 14.8 milliliters
15 ounces raisins 3 cups
1 pound dates 2 ½ - 3 cups
½ pint whipping cream 2 cups whipped creams

Converting Units of Measure 

The conversion tables above are very important tools in measuring ingredients precisely.

The use of ratio and proportion is very useful for this process.

Here's how.
A ratio is an ordered pair of numbers a and b, written a / b where b does not equal 0.
A proportion is an equation in which two ratios are set equal to each other.
example:

1 cup / 16 tablespoon is a ratio

12 inches:1 foot is also a ratio

12 inches =  24 inches   is a proportion

 1 foot              2 feet

Notice that if you cross multiply:

12 x 2 = 24 x 1

24 = 24

Converting Units 
Suppose you want to convert 8 tablespoons into cup measurement. Use the formula 16 tablespoon
= 1 cup (see table of weights and measurement). Make sure the unit of measure tablespoon can be
cancelled.

Using Ratio and Proportion:

8 tablespoon    =    16  tablespoon;           where X is the number of cups, take note that numerators of
both side should have the same unit
     X                            1 cup

This can also be written as:

   ____ X___     =     __1 cup__
8 tablespoon              16 tablespoon

Since tablespoon as a unit is in both sides of the equation, it can be cancelled out  by
dividing/multiplying both side by tablespoon. 
Cross multiplying:
16  X  = 8 cup ; divide both sides by 16;  since  
X =   _8_   = 1/2 cup
         16
OR that's simply dividing the number of tablespoons by 16 to convert it to cups.
that is 8 divided by 16 which is equal to 1/2 cup.

Temperature Conversion Table

To bake a baker, you must know not only your oven, but also how to convert temperature from Celsius
to Fahrenheit, and vice versa. You must also know if the oven to be used is electric, electric fan forced
or powered by gas range.
Use this temperature conversion table to convert temperature depending on what is listed in the
recipe and on the type of oven to use.
Is Fahrenheit different from Celsius? 
Yes. In degrees Fahrenheit, water freezes at 32 degrees and boils at 212 degrees (at sea level). In degrees
Celsius, water freezes at 0 degrees and boils at 100 degrees.

Fan forced, often known as fan baked or convection oven, works by letting the warm air circulate
around the oven. That is why fan forced oven are usually 20°C lower than the regular or electric oven.
However, this oven is not recommended to bake cakes because it makes the cake set too quickly than
the desired time or gets dried out.
Celsius (°C) Electric Celsius (°C) Fan Forced Fahrenheit (°F) Gas Description
110 90 225 ¼ Very cool
120 100 250 ½ Very cool
140 120 275 1 Cool
150 130 300 2 Cool
160 140 325 3 Moderately cool/Warm
180 160 350 4 Moderately Warm
190 170 375 5 Moderately hot
 200 180 400 6 Fairly hot
220 200 425 7 Hot
230 210 450 8 Hot/Very hot
250 230 475 9 Very hot
260 240 500 10 Extremely hot

Cake Pan Size Conversion Table

In baking, we cannot ignore some instances that the pan required is not available. Use this chart to
convert the required pan size to any of the listed alternative pan.
If the available pan size is not listed and has its unusual pan size, measure the amount of water it takes
to fill the pan. Compare the volume in the chart and determine how much batter you need. You can
also change the yield using baker’s percentage, if needed.
If the alternative pan is used, fill the pan to half-way mark to ensure that it will rise evenly. Baking time
may also change so change for doneness using your own method. Extra batter should not be disposed
and can be used to make a few cupcakes.
Required Pan Size Volume Alternative Pan
1 (8-inch) round cake pan 4 cups 1 (8 x 4)-inch loaf pan;
1 (9-inch) round cake
pan;
1 (9-inch) pie plate

2 (8-inch) round cake pans 8 cups 2 (8 x 4-inch) loaf pans;

1 (9-inch) tube pan;
2 (9-inch) round cake
pans;
1 (10-inch) Bundt pan;
1 (11 x 7-inch) baking
dish;
1 (10-inch) springform
pan
1 (9-inch) round cake pan 6 cups 1 (8-inch) round cake
pan;
1 (8 x 4-inch) loaf pan;
1 (11 x 7-inch) baking
dish
2 (9-inch) round cake pans 12 cups 2 (8 x 4-inch) loaf pans;
1 (9-inch) tube pan;
2 (8-inch) round cake
pans;
1 (10-inch) Bundt pan;
2 (11 x 7-inch) baking
dishes; 1 (10-inch)
springform pan
1 (10-inch) round cake pan 11 cups 2 (8-inch) round cake
pans;
1 (9-inch) tube pan; 
1 (10-inch) springform
pan

2 (10-inch) round cake pans 22 cups 5 (8-inch) round cake

pans;
3 or 4 (9-inch) round
cake pans;
2 (10-inch) springform
pans

9-inch tube pan 12 cups 2 (9-inch) round cake

pans;
2 (8-inch) round cake
pans; 
1 (10-inch) Bundt pan

10-inch tube pan 16 cups 3 (9-inch) round cake

pans; 
2 (10-inch) pie plates; 
2 (9-inch) deep dish pie
plates;
4 (8-inch) pie plates; 
2 (9×5-inch) loaf pans; 
2 (8-inch) square baking
dishes; 
2 (9-inch) square baking
dishes
10-inch Bundt pan 12 cups 1 (9×13-inch) baking
dish; 
2 (9-inch) round cake
pans; 
2 (8-inch) round cake
pans; 
1 (9-inch) tube pan; 
2 (11×7-inch) baking
dishes; 1 (10-inch)
springform pan
11 x 7 x 2-inch baking dish 6 cups 1 (8-inch) square baking
dish; 
1 (9-inch) square baking
dish;
1 (9-inch) round cake
pan

9 x 13 x 2-inch baking dish 15 cups 1 (10-inch) Bundt cake

pan; 
2 (9-inch) round cake
pans;
3 (8-inch) round cake
pans; 
1 (10 x 15-inch) jellyroll
pan
10 x 15 x 1-inch jellyroll pan 15 cups 1 (10-inch) Bundt pan; 
2 (9-inch) round cake
pans; 
2 (8-inch) round cake
pans; 
1 (9 x 13-inch) baking
dish

9 x 5-inch loaf pan 8 cups 1 (9 x 2-inch) deep dish

pie plate;
1 (10-inch) pie plate; 
1 (8-inch) square baking
dish; 
1 (9-inch) square baking
dish

8 x 4-inch loaf pan 6 cups 1 (8-inch) round cake

pan;
1 (11 x 7-inch) baking
dish
 9-inch springform pan 10 cups 1 (10-inch) round cake
pan; 
1 (10-inch) springform
pan;
2 (8-inch) round cake
pans; 
2 (9-inch) round cake
pans

10-inch springform pan 12 cups 2 (8 x 4-inch) loaf pans;

1 (9-inch) tube pan; 
2 (9-inch) round cake
pans;
1 (10-inch) Bundt pan; 
2 (11 x 7-inch) baking
dishes; 2 (8-inch) round
cake pans

8-inch square baking dish 8 cups 1 (9 x 2-inch) deep dish

pie plate;
1 (9 x 5-inch) loaf pan; 
2 (8-inch) pie plates

9-inch square baking dish 8 cups 1 (11 x 7-inch) baking

dish;
1 (9 x 2-inch) deep dish
pie plate; 
1 (9 x 5-inch) loaf pan; 
2 (8-inch) pie plates

Substitution of Weights and Measure

In baking, substitution of one ingredient is sometimes necessary. But remember that using
different ingredients can affect the taste and texture of the baked good, so it is also
important to understand the role or part of the ingredient in the recipe.
Ingredient Amount/ Weight Substitution
of Ingredient

All-Purpose Flour 1 tablespoon ½ tablespoon cornstarch or potato starch or rice starch or

arrowroot starch
Cornstarch 1 tablespoon 2 tablespoon all-purpose flour

Cake Flour 1 cup sifted 7/8 cup all purpose flour sifted, 1 cup all purpose flour minus 2
tablespoon

Granulated Sugar 1 cup 1 1/3 cup brown sugar, lightly packed, 1 ½ cup corn syrup minus ½
to 1/3 cup liquid

Honey 1 cup 1 ¼ cup sugar plus ½ cup liquid

Chocolate 1 ounce 3 tablespoon cocoa plus 1 tablespoon fat

Baking Powder 1 tablespoon ¼ teaspoon baking soda plus ½ cup fully soured milk or lemon
juice mixed with sweet milk to make 1/3 cup, ¼ teaspoon baking
soda plus ¼ to ½ cup molasses, ¼ cream of tartar

Active Dry Yeast 1 teaspoon 1 package (7 gram) dry yeast compressed yeast cake

Whole Egg 1 piece 2 egg yolks or 3 tablespoon thawed from frozen eggs, 2 ½
tablespoon sifted dry whole eggs powder plus 2 ½ tablespoon
lukewarm water

Egg Yolk 1 piece 1 1/3 tablespoon frozen egg yolk

Egg White 1 piece 2 tablespoon frozen egg white, 2 teaspoon dry egg yolk powder
plus 2 teaspoon water

Unsweetened 1 square 3 tablespoon cocoa plus 1 tablespoon fat

Chocolate

Butter 1 cup 1 cup margarine, 7/8 to 1 cup hydrogenated fat plus ½ teaspoon
of fat, 7/8 cup of lard plus ½ teaspoon salt

Coffee Cream (20 1 cup 3 tablespoons butter plus about 7/8 cup milk
percent)

Heavy Cream (40 1 cup ¼ cup butter plus ¾ cup of milk

percent)

Whole Milk 1 cup 1 cup reconstituted non-fat dry milk plus 2 ½ teaspoons of butter
or margarine

Milk 1 cup 3 tablespoon of sifted non-fat dry milk plus 1 cup water, 6
tablespoons of sifted crystals plus 1 cup water

Butter Milk or 1 cup 1 tablespoon of vinegar or lemon juice plus enough sweet milk to
Sour Milk make up 1 cup (let stand for 5 minutes), 1 ¾ teaspoon of cream of
tartar plus 1 cup of sweet milk

Measuring Dry and Liquid Ingredients

Measuring both dry and liquid ingredients is an important task to do, especially if you are
measuring using cups or spoons. There are specific instructions or procedures that should
be followed to correctly get the desired weight or volume of each ingredient.
Guidelines in Measuring Dry and Liquid Ingredients 

 Sift the ingredients in a dry measuring cup, then level off using a spatula or a knife. If it is
scooped directly from the bag, the flour will be compacted and will get more than what
the recipe needs.
 Sift the dry ingredients. Fill the measuring cup until overflowing. Do not shake the cup.
Level off with a spatula. Sifting is necessary if the ingredient is lumpy.
 For solid fats, fill the measuring cup while pressing until it is full. Level it with a spatula.
 Pour the liquid ingredient in a glass measuring cup. Check if it is filled up to the
measuring mark. Do not lift the cup while measuring.
 It is best to weigh by using a kitchen scale than to measure using a measuring cup. Using
a cup can make the amount intended less or more depending on how tight or packed the
ingredient is to the cup. However, cups and spoon measures are frequently used because
it is readily available as one of the common household utensils.

Note that “1 cup flour, sifted” is different from “1 cup sifted flour”. “1 cup flour, sifted” means you need to
measure first, then sift the flour. 

While “1 cup sifted flour” means you need to measure the already sifted flour.

Lesson 2: The Baking Process

Objectives
At the end of the session, you should be able to: 
 Identify the function of gluten in the batter mixture;
 Explain the gluten development;
 Determine the ways to control the gluten development;
 Enumerate the sequence in the baking process; and
 Explain the techniques to slow down staling of baked cakes.

Introduction
Aside from formulas and measurement, another important lesson to understand is the role
of ingredients in the baking process, especially the flour. After this lesson, you will
completely understand how each ingredient helps and how it works from the mixing up to
the baking process.

It will cover discussion on the gluten, a protein present in flour that gives shape to cakes,
and is the reason behind why flour is considered as the major ingredient in cake making.
The discussion on the sequence of the baking process and on the techniques to slow down
staling are also discussed as the last topic of the lesson.
Mixing and Gluten Development
Understanding Gluten
Others may wonder what gluten is. Gluten refers to the protein substance present in wheat
flour that gives shape and structure to the baked goods.
In order for the bread to develop structure, the gluten must first be developed. Gluten in
wheat flour must first absorb water. As it is mixed or kneaded, the gluten forms strands
that are long and elastic. As the batter is leavened, or is light and expanded before it is
baked, the strands confine the gases in its tiny pocket and the product rises. When it is
baked, the gluten rises and solidifies giving structure to the baked goods.
Controlling the Gluten
The concern of every Pastry Chef is the development of the gluten in the flour, not on the
starch. Too much gluten makes the cake tough. Without - or less than the required - gluten
can result to a cake that doesn’t have good structure, or doesn’t hold together.
If a recipe requires much gluten or large amount of flour, the end product of a cake would
be firm and chewy. If there is little gluten development, then the cake would be tender.
The ways that could control the gluten development would be the following: 

 Flour selection 
The flours are classified as either strong or weak based on their protein content.
Strong flour refers to hard wheat that has high protein content. Weak flour refers to
soft wheat that has low protein content. 

That is why strong flours are used for breads, and weak flours are used for cakes. 

Note that only the wheat flour develops gluten. If making bread from other grains
such as rye, other than wheat flour, make sure the formula is balanced with some
high-gluten wheat flour, or else the bread will be heavy.

 Shortening 
As discussed in the previous lesson, any fat used in baking are called shortening. It is
called ‘shortening’ because it shortens the gluten stands. It works by lubricating the
strands so that they will not stick together. That is why fats are also called tenderizers.

Remember that making a cake with high fat content will make it crumbly, but too much
of it will result to a weakened structure.

 Liquid 
Liquid ingredients, such as water and milk, in a recipe can affect the development of
gluten. As discussed in the introductory part of this lesson, gluten develops before
baking, when the gluten proteins absorb the liquid. This greatly affects the toughness or
tenderness of the cake being prepared. Recipe that calls for less liquid result to tender or
soft cakes.

 Mixing method 
Mixing of the batter also affects in the development of the gluten. The more the batter is
 mixed, the more it is developed. Cakes, together with the pie crust, muffins and other
product that must be tender should be mixed for a short time. Meanwhile, bread dough
are mixed and kneaded for a long period of time to develop gluten. 

It is also possible to overmix the batter. This will result to the overstretching of the gluten
strand causing it to break or to crack even after baking. 

If the eggs are overwhipped there is dull appearance and there is curdling. If there is no
air, there will be a dull texture. It should be silky smooth with no sign of breakage.

The Baking Process

The baking process is the same process from baking cakes to breads and cookies. This
change happens in order, or at the same time, or not one after the other. Knowing each
stage would help you how to control them.
1. Melting of fats
2. Formation and expansion of gases
3. Killing of yeast and other microorganism
4. Coagulation of proteins
5. Gelanitization of starches
6. Escape of water and other gases
7. Crust formation and browning

There is chemistry in baking! Recall the ingredients to be used and how it would help to
bake high-quality, flavourful cakes. The ingredient that has an intimate chemistry includes
the flour, leaveners, fats, sugar and eggs.

Stage 1. Melting of Fats

There is a reason why melted fats and even room temperature butter is done in the mixing
process or while preparing the batter. As the fat melts, they release trapped gases and
surround the air cell at different temperature. These gas bubbles from the melted fats
make the baked goods more tender/soft, having melt-in-the-mouth texture, dividing the
batter into delicate sheets. 

Stage 2. Formation and Expansion of Gases

Some gases are present, some expand as they are heated. Gases formed from yeast and
baking powder as it expands if they are heated. This expansion causes the cake to rise and
transform, making the cell wall thinner as they are stretched. This expansion causes the
product to become soft and tender. Aside from gases, steam is also formed as the moisture
of the batter is heated. 

Stage 3. Killing of Yeast and Other Microorganism

The batter may also contain other microorganism, such as bacteria and mold, in addition to
the yeast. These microorganisms die when the temperature of the batter in the oven
reaches about 140 degrees Fahrenheit or 60 degrees Celsius. Fermentation stops and no
more gas are released when the yeast dies. 

Stage 4. Coagulation of Proteins

When the temperature is high enough, protein such as gluten and egg proteins solidify or
coagulate. This gives structure to the baked goods. 

That is why baking temperature is crucial in cake making. If the coagulation starts soon
caused by too high temperature, the solidification will start too soon before the expansion
of gases complete. This will result to baked goods that has poor volume or split gas. 

If the temperature is too low, the product may not solidify or not set enough, making the
product collapse. 

Stage 5. Gelatinization of Starches

The starches will then absorb the moisture, enabling it to expand and become firm. 

Stage 6. Escape of Water and Other Gases

As you bake the cake, water and gases are released due to its rise in temperature, but this
happens fastest in the last stages of baking. Note that water evaporation decreases the
weight of the baked good, as it enables crust formation. 

Stage 7. Crust Formation and Browning

As water evaporates or escapes as explained in stage 6, it enables the formation of crust
and browning. Browning is due to the caramelization or browning of sugar, while the
starches and proteins undergo Maillard browning that contributes to its flavour. Another
factor that increases the browning is the inclusion of milk, sugar and egg in the recipe.

Staling
What is Staling? 

The main concern of the baker is to make the cake fresh and flavourful, while keeping its
structure intact. Staling refers to the change of texture and aroma of the baked goods. This
is due to the lossn of moisture made by the starch granules and the structure changes of
the baked cake. Having the cakes stale makes it firmer, drier and more crumbly. 

Techniques to Slow Down Staling 

Losing the freshness and palatability of the cake decreases the consumer acceptance of the
baked products. The 3 techniques that can be used to slow down staling of freshly baked
cakes, are: 

1. Protecting the product from air. 

To protect the product, wrap the cake bases with or without icing in a cling wrap or
plastic.
2. Adding moisture retainers to the formula.
Ingredients that can retain moisture are fats and sugars. Products that are high in these
have less chance of being stale. For longer keeping, small amount of fat or sugar can be
added to the formula. The moisture retained will also increase the holding capacity of the
baked cake.

3. Freezing.
Cakes that are frozen before they become stale can maintain its quality for a longer
period of time. These cake bases should be served after thawing or losing its stiffness by
being warmed. 

Refrigerating, on the other hand, can increase speed of staling. Refrigerating can only be
done in storing cream fillings.
___________________________________________________________________________
Lesson 3: The Production Process
OBJECTIVES:
At the end of the session, you should be able to: 
 Enumerate and identify the different cake and sponge production methods;
 Demonstrate the correct baking techniques;
 Determine the ways to control the gluten development;
 Determine the correct oven condition; and
 Identify the enterprise requirements and standards in cake maki

Introduction
The gluten development, baking process and techniques to slow down staling are clearly
discussed in the previous lesson.
In this lesson, the focus will be on the production process. The scope is on the different
cake and sponge production method, correct baking techniques, correct oven condition and
enterprise requirements in cake making.
Cake Production Methods
There are five (5) main cake production methods to be discussed in this lesson, namely:
sugar batter method, flour batter method, blending method, all-in method and boiling
method. 

Sugar Batter Method It is a method where fat, such as egg, and sugar are creamed
together until the batter is light and fluffy. 

Adding the egg per piece ensures that each fat mixture is fully incorporated, well creamed
and not separated before adding another. Another important factor in this method is the
temperature of the eggs. The curdling or the thickening, solidifying and separating of
mixture into lumps is due to too cold egg used in the batter. Curdling forms as the fat
separates out from the liquid. 
If the egg is too cold, the fat hardens, air escapes, and the mix curdles or forms into lumps.
If the egg is too warm, the fat becomes oil, air escapes and the mix curdles. If the egg is
added too fast, it will make the mix saturated, that will make the air escape, making the mix
curdle. 

Note that after adding all the eggs, the batter should have a soft, smooth and thick texture.
Over mixed batter will make the cake tough. 

Flour Batter Method

It is a method where fat is mixed with one-third (1/3) of the sifted flour for around 8
minutes until it is fully creamed. This is done to ensure that the batter is fully incorporated
and aerated (introduce air into the batter).

Note that the egg and sugar are whisked in a different or separate bowl. Both ingredients
must be on the same temperature before they are combined. 

To adjust consistency, some of the egg mixture can be mixed into the fat. Then the
remainder of the eggs, together with the sifted flour, baking powder and liquid (must be in
order) can be carefully folded into the fat mixture. Each ingredient must be added fully and
must be in sequence to avoid any lumps. 

Blending Method
This method does not require creaming or aeration of fat with sugar or flour as the first
step like sugar or flour batter method, but is done as the last step in the mixing cycle. 

The reason behind the creaming done in the end is because the formula or recipe container
has high level of liquid, in the form of milk that replaces some of the egg. 

Using this method relies solely on the fat, egg white and small amount of gluten to hold the
air, but are not very strong to form a structure. Remember that the trapped air tenderizes
and softens the protein found in fat, egg, and flour. 

Less amount of the egg will lower its aerating capacity that is why adding baking powder to
the formula will compensate and will give off extra gas (CO2) to increase lift during baking.
Adding glycerine to the batter will also increase the moisture retention or holding capacity
of the cake and will act as emulsifier that will help hold and combine extra liquids with fat. 

The two variations in this method include the two stage method and three stage method.
These methods are used to produce ‘high ratio cakes’. These cakes are sweeter and moister
because of its capability to take more liquid and sugar. 

Two Stage Method

Done by mixing all the ingredients except for the eggs and any liquid. The remaining
ingredients, such as eggs and liquid, are added in intervals into the flour mix, creaming it for
3 to 5 minutes until the batter is light. 

Three Stage Method

This method is done by adding half of the flour into the mix after initial creaming, for 3
minutes using a beater set on low speed, then adding the remainder of the flour and
creaming it on low speed. 

All in Method
This is used in making cheaper types of cake. It is when eggs are replaced with baking
powder and liquid. This method is commonly used with high speed mixers, for 6 to 7
minutes. 

Boiled Method
This method is used in making Genoese sponges and Madeira cakes. It is also considered to
be the safest because of its small list of troubleshooting, but is rarely used in the
manufacturing. 

To do this method, heat the fat to 50 degree Celsius and stir well until completely cleared.
Eggs and sugar are whisked until stiff peak and are added into the flour mixture in 4 to 5
additions (or parts divided equally).

Sponge Production Methods

Sponge Production Methods

Note that the weighing and mixing equipment to be used in a recipe that follows sponge
production method must be free from grease for this may greatly affect the batter. 

Traditional Method (Orthodox Sponge) This egg sponge has the ration of 2 parts egg :
1 part sugar : 1 part flour. 

Its light texture is due to whisking together of eggs and sugar on high speed, followed by
folding of flour. Nowadays, formula may also contain some baking powder and butter. 

For better result, mixture is whisked on medium speed for short time and the batter must
fill into the baking sheets and baked immediately. Sifted flour is also folded carefully into
the butter so as not to lose the trapped air. 

Enriched Method (Genoese Sponge) This method is the same as the traditional

sponge but it contains fat that is up to 80% of the sugar weight. Sifted flour must be
incorporated in the mixture, followed by the folding of melted butter in cool temperature.
If the butter is too hot, the egg will curdle (or form lumps). 

Emulsified or Stabilized Sponges This method is most widely produced using the all-in
method with a stabiliser or emulsifier. This emulsifier often contains lecithin and lacto
albumen that binds incompatible substances like water and fat to form an emulsion. This
can be stored longer because of the established emulsion that retains the condition of the
cake. This usually contains water and proportion of baking powder. 

Delayed Soda Method After the sponge is aerated, the baking powder will be added.
This is not added at the same time to gain better aeration. 

To do this method, liquids are placed in a mixing bowl. In another bowl, dry ingredients
including the cream of tartar are sifted. Dry ingredients will then be added into the liquids.
Followed by the mixture of the batter until it is aerated. 

Cream of tartar is used to increase stability of proteins in eggs. Bicarbonate of soda is mixed
with cold water, and then must be added slowly to the batter. Mixing it first with cold water
will retain its ability to aerate the sponge. The batter should be baked immediately in a pre-
heated oven. 

Separated Sponges This method as the name implied has a separated mixture. This is
when the egg yolks and whites are whisked separately with some sugar. It will then be
combined and the sifted flour will be folded in. 

Whisking egg yolk needs some water for better aeration. Egg whites must not be
overbeaten to prevent lumps in the batter.
The Correct Baking Techniques
The start of a good result is in the mixing bowl. These baking techniques are skills that must
be learned because it greatly affects the texture of the prepared batter. 

Listed are the correct techniques that can be used in cake making: 

 Sifting. 
This is done by passing the dry ingredients through a strainer to aerate it (e.g. sifting of
flour).
 Beating. 
It is a technique where ingredients are moved strenuously in a back and forth, and up
and down motion until the correct consistency is achieved (e.g. beating of eggs).
 Whisking or Whipping. 
It is done by mixing the ingredients vigorously until it adheres together (e.g. whisking or
whipping the heavy cream and egg whites). Airy and foamy like texture of angel food,
sponge and chiffon cake are formed when whole eggs or white eggs are whipped until
voluminous, then folded into the batter. The air incorporated by whipping the eggs gives
the cake volume, making it springy and elastic.
 Folding.
It is a technique of gently adding one ingredient into another using a large spoon or
spatula (e.g. folding whipped cream and melted chocolate to make mousse).
 Creaming. 
This is done by blending several ingredients together until the consistency is smooth,
lighter and fluffier (e.g. creaming the sugar and butter).The soft, fine texture and
moistness of butter cakes like pound cake and moist cakes are from the crumble, or first
creaming together the fat and sugar, adding eggs, and slowly incorporating dry
ingredients while alternating it with a liquid such as milk or buttermilk.
 Piping. This technique is used to decorate cakes. To do this, squeeze the piping bag from
the top using your dominant hand, and let the tip of the bag rest on your other hand.

The Correct Oven Settings

Oven Settings for Cakes
Oven should be in ‘solid heat’, with temperature set to 150 to 180 degrees Celsius. Solid
heat means that the oven should have stabilized within this temperature for 15 to 20
minutes before placing the cake. 
To prevent premature coloring of cake surface, a baking pan can be covered with sheets of
clean paper for approximately 50% of baking time. 

To test the internal temperature and test whether the cake is baked, use an oven
thermometer. The baking process is considered complete when the center of the cake
reached gelatinization, having 87 to 90 degrees Celsius in temperature. 

Skewer can also be used to test if the cake is already baked. It should be inserted into the
cake and must come out clean. 

Oven Settings for Sponges

Sponge cake and Genoise cake will cook quicker in an oven temperature of 180 to 200
degrees Celsius, because of its lighter density. 

Gelatinization and coagulation happens quickly, having less drying out of product. Sponge
sheets can be baked at 220 to 230 degrees Celsius for about 7 minutes. 

Tips in Using the Oven 

 It is important to know the oven that you will use, as you bake any type of cake. Get oven
thermometers to make sure that the oven is calibrated correctly. Placing the oven
thermometer inside the oven will assure that the cake will not be underdone or
overdone.
 Place the cake in the middle of the oven because placing it too close to the top or bottom
can cause overbrowning. Gently close the oven afterwards.
 Rotate the pans during baking. Do this until the two -thirds of the way through baking
time to prevent collapse. If using more than one rack, it is time to swipe the pans.
 Do not remove the cake from the tin pan until it is cold to avoid damage. Cold cake bases
must be wrapped immediately to prevent staling.
_________________________________________________________
Lesson 3: The Production Process
Done: View
Enterprise Requirements and Standards in Cake Making
The characteristic of a desired cake product are the following: 

1. Color of the Product 

The color of the product, when removed from the oven, is important to stimulate the
senses of the customer. Color can also be a factor that could encourage customer to
purchase the product.

2. Appearance 
This refers to the shape and form of the cake base. It is important to have consistency in
appearance.

3. Mouth Feel and Eating Properties 

Another important element considered is the eating properties of the cake. This is
achieved if the maintenance in cake production is achieved.

4. Moisture Content 
As discussed on the precious lesson, the more moisture content the cake has, the less
chances for it to be stale. Staling refers to the loss of aroma and freshness of any baked
goods. Moisture also adds to the shelf life and mouth feel of the cake.

5. Consistency 
The texture and consistency refers to how it feels in the mouth when the consumer is
tasting the product. This also means that the batter is fully incorporated to achieve
consistency.

Unit 3
Lesson 1: Baking Sponges and Cakes
Objectives: At the end of the session, you should be able to: 

 Differentiate varieties of sponge and cake base; and

 Demonstrate how Butter, Sponge, Genoese, Pound, Madeira and Chiffon cake bases are prepared.

Done: View
Introduction

In this courseware, we will learn how cake bases, fillings, coatings, icing and
decorations are prepared.

To start off, the first lesson will focus on how to prepare different varieties of cake.
These include video demonstrations in making cake bases such as Butter Cake,
Sponge Cake, Genoese Cake, Pound Cake, Madeira Cake and Chiffon Cake.

Lesson 1: Baking Sponges and Cakes

Done: View
Butter Cake
Play Video

 The main ingredient of this cake is the butter. This consists of the basic ingredients
such as the butter, sugar, egg, flour, and a leavening agent – the baking powder.
The mixing and production method that can be used in making this cake are the
creaming method, blending method or combining method. Among these, the
creaming method is commonly used since it produces the lightest cake with greater
volume. The goal of this method is to incorporate maximum air into the batter to
achieve the desired volume, to restrict the development of gluten, to provide
structure and tenderness to the product, and to have uniform batter.
Example: 
Yellow Butter Cake 
Inspired by The Martha Stewart Show Yield: Makes two 9-inch cake layer Tools and
Equipment:Two 9-by- 2 inch round cake pan, parchment paper, pastry brush, sifter,
rubber spatula, cake board, electric mixer, wire rack, oven, cake tester, mixing
bowls 

Ingredients 
2 sticks (1 cup/227 g) unsalted butter, room temperature, plus more for pans
1 1/2 cups (195 g) all-purpose flour, plus more for pans
1 1/2 cups (180 g) cake flour
1 Tbsp. (14 g) baking powder
1/2 tsp salt
1 3/4 cups sugar
4 pcs. large eggs (200 g without shell)
2 tsp pure vanilla extract
1 1/4 cups fresh milk 

Procedure: 
1. Preheat the oven to 300 degrees Fahrenheit. Line the bottom of two 9-by-2-inch
round springform pans with parchment paper. Butter parchment paper and dust
with flour, tapping out excess. Set aside. In a medium bowl, sift together the all-
purpose flour, cake flour, baking powder and salt. Set aside.

2. Using a mixer set in medium speed, beat the butter and sugar until light and fluffy
for 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs,
one at a time, then beat in vanilla. With the mixer on low speed, add the flour
mixture in three parts, alternating with the milk. (Your sequence must begin and
end with the flour.) Beat until combined after each addition.

3. Divide batter between the prepared pans, and smooth with an offset spatula. Bake
at 300°F for 30 to 35 minutes, rotating the pan halfway through, until cake is
golden brown and a cake tester inserted into the center comes out clean. Transfer
the pan to a wire rack to cool for 20 minutes. Invert the cake onto the rack. Peel
off the parchment. Invert the cake and let it cool completely, top side up.

Sponge Cake
Play Video

 
Sponge cake is a soft, light cake that contains eggs beaten into foamy consistency.
It is used as the base in making Swiss roll. 

Example: 

Swiss Roll 
Inspired by TESDA ACE Yield: 7 to 8 sliced rolls Tools and Equipment: 12.5-by-8.5
inch baking sheet, mixing bowls, whisk, spatula, parchment paper, oven, wire rack,
pastry brush, cake tester 

Ingredients 

3/4 cup (90 g) sifted cake flour

½ tsp (2.5 g) sifted baking powder
¼ tsp salt
4 pcs. (72 g) egg yolks 
½ cup sugar, divided into half
4 pcs. (120 g) egg whites
1 tsp vanilla
3 Tbsp. water
1 tsp lemon extract
1/8 tsp cream of tartar 

Procedure:
1. Preheat the oven to 300 degrees Fahrenheit for 10 to 15 minutes. Butter the 12.5-
by-8.5 inch baking sheet and line its bottom with parchment paper. Butter the
parchment paper.

2. Using a spatula, mix the flour, baking powder, ¼ cup sugar and salt. Set aside.

3. Beat egg yolks with a wire whisk. Gradually add the dry ingredients alternately
with water until all dry ingredients were added. Add vanilla and lemon extract. Set
aside.

4. In a separate bowl, beat egg whites using a mixer set on low speed. Do this until
you've reached the soft peaks stage. Gradually add the 1/8 teaspoon cream of
tartar and the remaining ¼ cup sugar. Beat until the sugar dissolves, having a stiff
texture.

5. Cut and fold the flour mixture with the egg white mixture. Pour the mixture in the
rectangular pan line with parchment paper and smooth with a spatula.

6. Bake at 300°F for 10-15 minutes. Insert the cake tester making sure it comes out
clean. Transfer pan to a wire rack to cool for 15 minutes.

7. Lay the parchment paper on the table and dust it with confectioners’ sugar. Invert
the cake on the prepared parchment paper. Cut off any hard crusty edges. The
cake base in making Swiss Roll is now ready.

Genoese Cake
Play Video

 
It is a French Sponge Cake - it is like a regular sponge cake, but with added butter.
Having added butter, makes it more tender and flavourful. This type of cake is made
to rise by beating air into the eggs, without using baking soda or baking powder. 

Example: 
Genoese 
Inspired by The Martha Stewart Show, December Holiday 2007 
Yield: Makes one 10-inch round cake 
Tools and Equipment: 10-inch round springform pan, parchment paper, mixing bowl,
sifter, whisk, heatproof bowl, gas range, electric mixer, spatula, knife, wire rack,
oven 
Ingredients 
8 large eggs, room temperature
1 1/3 cups granulated sugar
1 ½ tsp vanilla extract
1 ¾ cups all-purpose flour, plus more for dusting
1/8 tsp salt
1 stick (8 Tbsp.) unsalted butter, melted and cooled
1/8 stick unsalted butter, room temperature, for the pan 

Procedure:

1. Preheat oven to 350 degrees Fahrenheit. Butter a 10-inch round springform pan.
Line bottom with parchment paper cut to fit, and coat it with butter. Dust with flour,
and tap out excess.

2. Sift the flour and salt in a bowl. Set aside.

3. Whisk together eggs and sugar in a large heatproof bowl. Set bowl over a pan of
simmering water, and whisk until mixture is warm and sugar has dissolved, for
about 3 minutes.

4. With a mixer set on high speed, beat egg mixture until it is pale and very thick for
about 12 minutes. Beat in vanilla. Add the sifted flour mixture over the egg mixture
in 3 parts, folding gently with a spatula. When the batter is almost incorporated,
place about 1/2 cup of this mixture into the bowl containing the melted butter.
Pour this back to the main batter and gently fold until completely incorporated.

5. Gently pour the batter into a prepared pan. Bake at 350°F for 30 to 35 minutes or
until a toothpick inserted into center of cake comes out clean, and the top springs
back when lightly touched. Let the cake in the pan cool completely on a wire rack.

6. Run the knife around the sides of the pan. Invert cake onto rack and remove
parchment.

Pound Cake 
Play Video

 
From the word itself ‘pound’, this type of cake is traditionally made with a pound of
flour, butter, eggs and sugar. Additional flavourings or dried fruits can also be
added. 

Example: 
Classical Pound Cake 
Inspired by Martha Bakes, February 2011
Yield: Makes 2 loaves
Tools and Equipment: 9-by-5-by-3 inch loaf pans, pastry brush, sifter, electric mixer,
straight edge spatula, wire rack, oven, offset spatula, cake tester 

Ingredients 

 3 sticks (1 ½ cup/340 g) unsalted butter, room temperature, plus more for

pans
 4 cups (400 g) sifted cake flour, plus more for pans
 1 tsp salt
  4 tsp (18 g) baking powder
 2 3/4 cups sugar
 8 pcs. eggs, room temperature (400 g without shell)
 1 cup milk, room temperature
 2 teaspoons pure vanilla extract

Procedure:
1. 1. Preheat the oven to 325 degrees Fahrenheit. Butter the two 9-by-5-by-3-inch
loaf pans and dust it with flour. Set aside.

2. Sift the flour with the salt and baking powder two times and set aside.

3. With an electric mixer set on medium speed, cream the butter until fluffy. Add the
sugar gradually, beating until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition. Add the flour
mixture to the butter mixture, alternating with the milk and vanilla. Stir only until
thoroughly blended.

5. Pour batter into the prepared pans, making sure to divide the batter evenly
between the two pans. Level tops with an offset spatula. Bake at 325°F for about 1
1/2 hours, until the cake tester comes out clean. Let the cake cool in the pan for
about 10 minutes, then invert to a wire rack to cool thoroughly.

Serving suggestion: Plate the cake with a teaspoon of cream cheese and blueberry
on the side. Dust it with confectioners’ sugar.

Madeira Cake
Play Video

 
Madeira Cake, also known as English Pound Cake, is derived from the pound
formula. This traditional English cake is from an 18th to 19th century recipe similar
to pound formula but is flavoured with lemon zest and almond. 

Example: 
Madeira Loaf Cake 
Inspired by [Link], January 2012
Serving: 8 slices 
Tools and Equipment: 9-by-5-by-3 inch loaf pan, pastry brush, greaseproof paper,
electric whisk, wooden spoon, skewer, wire rack, oven, mixing bowls, cake tester 

Ingredients 
175 g butter, softened, plus extra for greasing
175 g caster sugar
3 pcs. large eggs (150 g without shell)
1 lemon zest
¼ tsp vanilla extract
220 g all-purpose flour
1 ½ tsp baking powder
½ tsp salt
50 g ground almonds

Procedure:

1. Heat oven to 325 degrees Fahrenheit. Butter and line the base of 9-by-5-by-3 inch
loaf pan with parchment paper.

2. In a bowl, mix the all-purpose flour, baking powder and salt. Set aside.

3. In another bowl, beat together the butter and sugar with a mixer on medium
speed. Do these until the mixture is light and creamy, then beat in the eggs one at
a time. Add the lemon zest and vanilla. Now beat in the flour mixture and almonds
until you have a thick batter. The batter should be loose enough that it falls off a
wooden spoon. If it’s too thick, mix in 2 Tbsp. of milk.

4. Tip the batter into the tin and smooth over the top with a spatula. Bake at 325 °F
for 35 to 40 minutes until the cake tester inserted in the middle comes out clean.
Remove from the oven then leave to cool for 15 minutes. Remove from the pan,
peel away the paper and leave on a wire rack to cool completely before slicing.
The loaf can be kept in an airtight container for three days.

Chiffon Cake 
Play Video

 
Chiffon Cake is a very light cake with spongy texture that is made with vegetable oil,
eggs, sugar, flour, baking powder and flavouring such as vanilla extract. Since it
contains egg yolks and oil, it is expected that this cake is much richer compared to
other cakes. 

Example: 
Chiffon Cake

Inspired by Martha Stewart Living, June 2012

Yield: 12 servings
Tools and Equipment: 9 ½ inches in diameter by 4 ½ inches deep tube pan, electric
mixture, spatula, paring knife, cake plate or platter, mixing bowls, wire whisk, cake
tester 

Ingredients 
2 1/4 cups (270 g) cake flour
1 1/2 cups white granulated sugar, divided
2 1/4 tsp (11.25 g) baking powder
3/4 tsp salt
1/2 cup vegetable oil or corn oil
7 pcs. (126 g) large egg yolks plus 9 pcs. (270g) large egg whites
3/4 cup whole milk
1/2 tsp cream of tartar
2 tsp pure vanilla extract 

Procedure: 

1. Preheat oven to 325 degrees Fahrenheit. Cover the 9 ½ - by – 4 ½ deep tube pan
with butter. Set aside.

2. In a bowl, whisk together cake flour, 3/4 cup white granulated sugar, baking
powder and salt. Set aside. Whisk together in another bowl the egg yolk, milk and
oil. Gradually incorporate the flour mixture into the egg yolk mixture and mix it
using a wire whisk. Set aside.

3. Beat egg whites with a mixer on high speed, until frothy. Add cream of tartar and
vanilla extract, and beat until soft peaks form. Gradually add remaining 3/4 cup
white granulated sugar, beating until stiff, glossy peaks form for about 5 minutes.
Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in
remaining egg-white mixture with a spatula.

4. Transfer the batter to the tube pan. Bake at 325°F for 52 to 55 minutes or until top
of cake springs back when touched. Let cool upside down for 1 hour.

5. Slide a knife around edges of tube and side of pan, and then release the cake.

Serving Suggestion: Cut the cake horizontally into 2 layers with a serrated knife.
Transfer bottom later to a cake plate. Spread the whipped cream and blueberries.
Top with the remaining cake layer and sprinkle with confectioners’ sugar.

UNIT4
Lesson 1: Preparing Fillings and Coatings View
Objectives
At the end of the session, you should be able to: 
  Determine the techniques to decorate cake;
 Differentiate different fillings and coatings used in cake making; and
 Demonstrate how Buttercream, Creme Patisserie and Ganache are prepared.

Lesson 1: Preparing Fillings and Coatingsew

Introduction

In the last module, we learned about making 6 different cake bases, namely, Butter
Cake, Sponge Cake, Genoese Cake, Pound Cake, Madeira Cake and Chiffon Cake.

In this module, the topic will be first about fillings and coatings, followed by icing and
decoration.

Fillings are the icing mixture inserted between the cake to enhance the taste and
the layering of the cake. Whereas coatings are the mixture used to cover the cake.
Procedure in making fillings and coating such as Buttercream, Cream Patisserie and
Ganache will be the focus of this lesson.

Remember that fillings, coating and icing need to compliment the cake. It must also
add eye appeal and flavor to the cake base.

Decorating the Cake

Before studying the procedure on how to prepare different fillings, coatings, icing or
decoration, let us study first the basic decoration skills needed to be practiced and
will be used as go along with the lesson.

Decoration of cakes involves personal style of the pastry chef. It includes: 

Spreading of the cream 

Spread the cream with the use of the spatula. Even thickness should be shown
across the layer of the cake. 

Piping of cream or icing 

Piping can be either single layer or double layer. The piping size should all be the
same and should be in balance with the size of the cake. 

Curling chocolate 
Tempered chocolate can be used to decorate the cake. It can be shaved and
curled. 

Enrobing 
Enrobing is the action of applying the glaze, such as icing or ganache, to the exterior
of the cake. 

Consistency of design 
In decorating cake, the following consideration should be taken account: symmetry,
consistency in the size of the decoration, and balance across the products.
Buttercream 
Play Video

 
Buttercream, also known as butter cream, butter icing or mock cream, is the
traditional choice used to fill and coat the cake. It is due to its flavor and versatility. It
also softer and more spreadable compared to other icings. 

Example: 
Vanilla Buttercream Frosting 
Yield: 3 cups

Tools and Equipment

 hand mixer or electric mixer

 lazy susan
 straight edge spatula
 mixing bowl

Ingredients 
2 sticks (1 cup/227 g) unsalted butter, softened
3 ½ cups confectioners' sugar
1 tsp fresh milk
1 tsp vanilla extract
1/8 tsp salt 

Procedure: 
1. Cream room temperature butter with a hand mixer set on medium speed until the
texture is smooth and fluffy. Gradually beat in confectioners' sugar until fully
incorporated. Beat in the salt until blended.

2. Add the vanilla and milk, and beat for an additional 3 to 5 minutes or until smooth
and creamy.
Serving Suggestion: Use vanilla buttercream to coat a 9-inch cake. Top it with blueberry.

Crème Patisserie
Play Video

 
Crème Patisserie, known as pastry cream or vanilla custard, is an important
ingredient used in many French recipes. This is a classic creamy custard commonly
used as fillings not only for cake but also for tarts and pastries. This can also be
used as fillings to make Swiss Roll. 

Example: 
Crème Patisserie/Vanilla Custard 
Yield: Makes 1 ¼ cups

Tools and Equipment:

 small saucepan
 stove
 whisk
 lazy susan
 straight edge spatula
 mixing bowl

Ingredients 
1 cup evaporated milk
3 pcs. (54 g) large egg yolks
3 Tbsp. sugar
3 Tbsp. all-purpose flour
1 tsp pure vanilla extract 

Procedure:
1. In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk
egg yolks and sugar together in a bowl. Add flour, and mix until smooth and free
of lumps.

2. Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining
milk begins to boil, add it to egg-yolk mixture, and stir well. Return to saucepan,
and place over high heat. Cook, whisking constantly, until pastry cream thickens
and boils for about 1 minute.

3. Reduce heat to medium, and cook, whisking constantly, until cream becomes
shiny and easier to stir for about 2 minutes more.

Serving Suggestion: Use the filling to make Swiss Roll. Dust the parchment paper with
confectioners’ sugar. Lay the cake on the paper and evenly spread the filling using a spatula. Roll
the sponge gently and tightly. Leave it for a few minutes before serving

Ganache
Play Video

 
Ganache (pronounced as guh-nahsh) is a chocolate whipped frosting, filling or paste
made from chopped chocolate and heavy cream. This is prepared by heating the
cream and stirring it into the chocolate. 

Example: 
Ganache 
Yield: 3 cups

Tools and Equipment:

 serrated knife
 chopping board
 medium saucepan
 stove
 whisk
 wooden spatula
 mixer
 lazy susan
 straight edge spatula

Ingredients 
16 oz (454 g) semisweet or bittersweet chocolate (61 percent cacao)
2 cups heavy cream
¼ tsp coarse salt

Procedure:
1. Coarsely chop the chocolate bar using a serrated knife.
2. Bring the heavy cream just to a boil over in a medium to high heat. Pour over the
chocolate, and add salt. Let it stand for 5 to 10 minutes or until the chocolate is
melted. Do not stir because this will cool the ganache too quickly, making it
grainy.
3. After 5 to 10 minutes of melting the chocolate, stir the mixture with a whisk until
smooth and shiny. This is done to break up any pieces and to emulsify the cream
and chocolate.
4. Scrape the chocolate on the bottom or sides of the bowl using a wooden spatula
to incorporate all of it.
5. Let the ganache cool to room temperature, stirring often for 45 minutes to 1 hour.
Beat it with a mixer on medium-high speed for 2 to 4 minutes or until paler and
fluffy.

Serving Suggestion: Spread the ganache evenly on a 9-inch cake using an offset spatula.
Sprinkle the top with chocolate chips and confectioners’ sugar

Lesson 2: Preparing Icing and Decoration

Done: View
Objectives
At the end of the session, you should be able to: 

 Differentiate different icings and decorations used in cake making

 Demonstrate how Boiled Icing, Royal Icing and Fondant Icing are prepared
Introduction
On the previous lesson, the procedure in making fillings and coatings was clearly
discussed. This includes procedure in making Buttercream, Cream Patisserie and
Ganache.

To completely prepare and decorate the cake, we will now study on how to prepare
icing and decoration, such as boiled icing, royal icing and fondant icing. Procedure
on how to prepare piping bag, how to pipe royal icing leaf and flower are also
included in this lesson.

Boiled Icing 
Play Video

  
Boiled Icing is a light, fluffy icing decoration that can be used in any type of cake or
cupcakes. 

Example: 
Boiled Icing 

Tools and Equipment:

 piping bags
 piping nozzles
 saucepan
 bowls
 whisk
 offset spatula

Ingredients 
4 pcs. (120 g) egg whites 
½ tsp. cream of tartar
2 cups sugar
½ cup water
2 Tbsp. corn syrup 

Procedure:
1. Boil the sugar, water and syrup together over low heat for 3 to 5 minutes until it
form threadlike texture. Do not stir the mixture.
2. Beat the egg white and cream of tartar until soft peaks. Set aside.
3. Gradually add the boiled mixture to the beaten egg whites.
4. Coat the cake with boiled icing using an offset spatula.

Serving Suggestion: Color the icing with blue liquid food coloring. Pipe the boiled
icing onto the side of the cake and topped it with flower royal icing.
Royal Icing 
Play Video

 
Royal Icing is a hard, white icing made from softly beaten white eggs, confectioners’
sugar and kalamansi or lemon extract. This is the recommend icing to make icing
leaves and flowers.

Example: 
Royal Icing 

Tools and Equipment:

 piping bags
 piping nozzles
 bowls
 mixer
 pastry bag
 Ateco tip number 69
 Atelco closed star tip number 852
 Atelco tip number 264
 toothpick and foam pad
 coupler

Ingredients 
2 ½ cups confectioners’ sugar
2 pcs. (60 g) egg whites 
1 pc. Kalamansi extract
Food color/s 

Preparing Icing Procedure:

1. With a mixer set on low speed, whisk the egg whites until soft peaks.
2. Gradually add the confectioners’ sugar. Continue whisking until all sugar is added
and completely incorporated. If the mixture is too thick, add more egg whites; if it
is too thin, add more sugar.
3. Add the kalamansi extract and food color/s. Beat for 1 minute more.

Preparing the Piping Bag Procedure:

1. To assemble the piping bag, prepare first the pastry bag, coupler and decorating
tip.
2. Place the tip of the bag down on the bottom and cut the edge of the pastry bag.
Place the coupler inside the decorating bag to hold the decorating tip in place.
3. Add the tip outside the bag and screw it in the coupler.
4. Let the bag stand upright in a tall container to fill it easier. Fold the edges of the
bag over the container.
5. Use a spoon or spatula to fill 2/3 of the bag with icing.
6. Twist the top of the bag and squeeze it until the icing comes out.
7. Hold the top of the bag with your dominant hand and guide the bag with the other
hand.

Piping Royal Icing Leaf Procedure:

1. Lay the parchment paper on the table. Prepare the piping bag, Ateco tip number
69 and green royal icing.
2. Prepare the piping bag and screw the Ateco tip number 69 in the coupler.
3. Fill the piping bag with green royal icing.
4. Hold the piping bag at 45 degree angle with its tip parallel on the parchment
paper.
5. Squeeze the piping bag firmly to build the base of the icing to make leaf.
6. Gently shake the tip forward and backward, drawing the tip away from the base
while decreasing the pressure to build up ruffles.
7. Once the desired length of the leaf is achieved, stop piping and carefully lift up the
piping bag to create the tip of the leaf.
8. Let the leaves dry for about 30 minutes. Set aside until ready to use.

Piping Royal Icing Flower in Toothpick Procedure:

1. Prepare the white and yellow royal icing, Atelco closed star tip number 852, Atelco
tip number 264, toothpick and foam pad.
2. To make the flower bud that will serve as an anchor to the flower, use a piping
bag with white royal icing and tip number 852. Insert half-inch of the toothpick
inside the tip. Squeeze the piping bag while slowly pulling out the toothpick. Stop
squeezing once it is completely pulled out. Place it in a foam pad and let it dry for
an hour.
3. To make the petal, use a piping bag with yellow royal icing and tip number 264.
Make sure that the small end of the piping tip is pointing up. Squeeze the piping
bag and slowly rotate the bud, moving the tip to cover the peak of the flower bud.
Do 2 to 3 layers of petal or until the desired layers are achieved. For the outer
layer of the petals, position the tip at 45-degree angle, letting the wide opening of
the tip touching slightly the bud. Move the toothpick upwards and downwards until
all sides of petal has been covered.

Fondant Icing
Fondant Icing is a type of icing used to decorate cakes. This requires higher level of
skills to decorate or sculpt cakes. This type of icing is also used to make edible art
cake decoration. 

Example: 
Tools and Equipment:

 bowl
 sifter
 small saucepan
 gas range/stove
 spatula
 plastic wrap
 airtight container

Ingredients 
2 pounds (8 cups) confectioners’ sugar, sifted 
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup white corn syrup
1 1/2 tablespoons glycerine 
1 teaspoon vanilla extract 

Procedure:
1. In a large bowl (any kind except metal), sift the sugar and make a well in the
center. Set aside.
2. In a small saucepan, add the water and sprinkle the gelatin on top to soften for
about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved
and clear. Do not boil. Turn off the heat and add the corn syrup and glycerine,
stirring until well blended. Add the vanilla extract.
3. Pour the gelatin mixture into the well of sugar, and mix until all of the sugar is
blended. Use hands to knead icing until it becomes stiff.
4. Add small amounts of confectioners’ sugar if the mixture is sticky.
5. Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight
container. This icing works best if allowed to rest at room temperature for about
eight hours before using, particularly if the weather is humid. Do not refrigerate.

Serving Suggestion:
To cover a cake with fondant, dust a smooth, clean surface, with cornstarch and roll
the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that
the fondant is large enough to fit over the top and sides of the cake. Slide both
hands under the fondant and carefully center it on top of a cake that has been
freshly iced with buttercream to make the fondant adhere to the cake.

Dust your hands with cornstarch and smooth the fondant, starting at the top and
working down the sides until the entire surface is even and flat. Cut off the excess
icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the
cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at
room temperature. Do not refrigerate a cake with fondant icing.
_____________________________________________________________________________________
Lesson 3: Presenting and Storing Cakes, gateaux and tortes
Done: View
Objectives
At the end of the session, you should be able to: 
 Identify two ways to present cakes, gateaux and tortes
 Determine ways to store cakes, gateaux and tortes
Introduction
Presentation and storing of cakes, gateaux and tortes is as important as on how we
prepare those.

The presentation of cakes will aid to increase sale of the baked cakes. Storage will
ensure that the cake will still be served fresh.

In this lesson, the topic will be on ways to present the prepared cake and on how to
store them to maintain maximum eating quality, appearance and freshness.

Presenting Cakes, Gateaux and Tortes

In the previous lesson, the topic on how to decorate the cake was discussed. It is
clearly states that the style of the decoration can be at the discretion of the head
pastry chef. The main criterion in decorating cake is the consistency, which is why
product must look the same every time it is produced.

One of the great ways to increase sales is to well display the cake. Doing so
increase eye appeal and this may pursued customers to order a slice or buy the
whole cake.

The two common ways to display the cake are:

 In a display fridge
 Displayed on dessert buffet

It is also important to keep the cake seasonal. It is also important to keep everything
clean, neat and tidy.

Do not leave in the display 1/3 of the cake left with its bread crumb lying along the
plate.

The cake must also be on a cake board slightly larger than the actual cake for it to
be carried away easily by the cake servers.

A lace coyley can also be placed under the cake for it adds visual pleasure.
Storing Cakes, Gateaux and Tortes

Cakes can easily be stored but not gateaux and tortes. Listed are the guidelines to
follow in storing cakes, gateaux and tortes in order to maintain maximum eating
quality, appearance and freshness: 

 Away from strong odour 

The cakes must be protected from strong odours such as onion and garlic. In
some kitchen, there is dedicated controlled storage, or chilled, enclosed spaces,
for these cakes.
 Cool room temperature 
Most cakes need to be chilled because of the nature of ingredients. Food cool
room must operate below 4 degrees Celsius. Note that some tortes need not to be
chilled because it will spoil the flavor of the product.

 Appropriate containers 
The best way to store sold cakes is to place them into boxes to ensure the
product is kept intact. Take care of the edges and top decoration that it will not be
damaged when packaged.

 Labeling 
Correct labeling of cakes is also important. It can be placed inside the display
fridge as well as outside the package to inform the customer and protect the
manufacturer against complaints.

 Length of time in the cool storage 

Cakes have varied expiration dates and may depend on the freshness of the
ingredients. Inconsumable food not fit for human consumption must not be sold
and should be considered as waste on the part of the manufacturer.

 Freezer temperature 
Long term storage in the freezer must be 18 degrees Celsius or less.