MODULE 3

CORE 3: PREPARE AND PRESENT GATEAUX, TORTES AND

CAKES

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LEARNING OUTCOMES:

After studying this unit you will be able to:

1. Prepare Sponges and Cakes
2. Prepare and Use of Fillings for Cakes
3. Decorate Cakes
4. Present Cakes
5. Store cakes

Traditionally Tortes and Gateaux are described as cakes or sponge soaked in

syrup or liqueur layered with fillings such as jams, jellies, buttercream and many more.
In this unit you will learn the difference between tortes, gateaux and cakes as we go on.

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SELECTING INGREDIENTS IN BAKING CAKES

There are two major ingredients used in baking cake - the fat or butter and liquid
ingredients. These two should not be mixed by nature. However, since these are basic
ingredients, careful attention should be given to them. Following the recipe properly
should also be noted.

Here are the proper ways in combining wet and dry ingredients:

1. Use a spatula or wooden spoon when combining dry ingredients such as flour, salt
and leavening agents. Stir the dry ingredients and make a well.
2. Make sure the wet ingredients are thoroughly combined before pouring them into
a well. Use a rubber scrapper to scrape around the edges until reaching the
bottom of the bowl, pulling dry ingredients over and into the wet ingredients.

Gateaux, Tortes and Cakes

Cake in French is called “gateau” or “torte” in German term. Gateaux and torte are
considered cakes but cake, gateux, and torte have distinct characteristics. Gateau is
very light sponge cake rich with icings or fillings. It is usually has fresh decorations such
as fresh fruits or whipped cream that needs to be consumed soon after the confection is
made. Torte is a multilayered cake filled with whipped cream, jams or fruits among
others. It uses higher quality ingredient, which makes it more expensive it is heavier
compared to cake because it uses ground nut meal or bread crumbs. Cake on the other
hand is lighter and fluffier. It lasts much longer compared to gateaux.

What is gateaux, tortes, and cake?

Gateaux – (ga-toh) is a cake, especially a very light sponge cake with rich icing or filling.

Tortes – (Tort� ) is rich, usually multi layered cake that is filled with whipped cream, butter
creams, mousses, jams or fruits ordinarily. It is glazed and garnished.

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Cake – is a sweet baked food used as a dessert or snack item made of cake, flour, sugar,
shortening, egg, leavening agents and flavorings?

Staling – is the term used to describe bread and cake products that are in a condition of
losing moisture from starch? For instance fruit cake is normally sold four weeks after
the date of production.

Components of a Cake
A cake has a four basic components. These include the following.

1. Base cake. This refers to the foundation of cakes that is essential in assembling
and preparing gateaux. The different types of base cakes are as follows:
 Cake base
 Pastry base
 Sponge base
 Meringue base
 Japonaise base

2. Cream or filling. Aside from the base cake another important thing that you need
to prepare for gateaux is the cream to be used. Cakes are usually combined or
filled with variety of filling made to decorate the base cake. Below are some of the
cream or filling used for gateaux:
 Creams
 Jams
 Mousses
 Fruits

3. Decorative ingredients. When the base cake has been covered or filled with
cream, the next thing to do is to decorate the cake. Below are some of the
ingredients that can be used as decorative item or ingredients:
 Nuts(sliced, ground or roasted)
 Fruits (cherry, strawberry, or other similar fruits that can be used as
toppings)
 Chocolate motif or shapes moulded or cut to specific designs.

4. Glazes. Aside from the filling and decorative ingredients, glazes are also applied
for the purpose of giving additional flavor and helping stimulate the product
visually to the potential customer.

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Product characteristics that customers look for come from the following:
Colour of the product when it is finally removed from the oven is important to the
visual appeal of the product. Colour stimulates the senses and encourages the
customer to purchase
Appearance is about form and shape. It is
important that all pieces have the same
appearance
Consistency and texture is about how it feels in
the mouth when the customer is consuming
the product
Moisture content adds to the shelf life and
mouthfeel of the product
Mouthfeel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to move
away from the given formula, shape design.
Recipes need to be followed and each recipe should state the yield from each production
run, defining weights and number of units.
To achieve this each product must be moulded the same and must all look the same.
Techniques should include:
Beating ingredient together to get the correct consistency before the next stage is
attempted. Usually butter and sugar to aerate before adding remainder of ingredients
Whisking of lighter ingredients as eggwhites to make meringue, mixing of cream so the
fat globules begin to adhere together and air is trapped inside allowing cream to be
piped
Folding is the blending of whipped cream and melted
chocolate together so minimal air is lost so the light
properties of a delicious chocolate mousse is achieved.
The chocolate is folded gently into the cream so the
lightness is maintained
Creaming is the mixing of an ingredient like butter so it is
smooth and lump free. It can be mixing it until the
ingredient is lighter and fluffier due to the air being
incorporated into the ingredient
Kneading is the manipulation of a dough until the correct
consistency is achieved:
 Bread dough is kneaded until the dough takes on the smooth characteristics of a
well develop gluten structure inside the dough
Cutting skills are required when producing gateaux so even portions are achieved
Piping skills are required so even balance is achieved in the decoration.
All these techniques need to be developed in order to be able to achieve a professional
looking product.

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 CLASSIFICATION OF CAKES

1. Shortened cake – is also known as conventional or creamed cakes. Creamed this

uses solid type of shortening like margarine or butter.
Ex. Red velvet cake, cheesecakes. Banana cake, chocolate brownies, and devil’s
food cake
Method of mixing
- Creaming and whipping
2. Un- shortened cake or foam/ sponge type are cakes made without the addition
of fat or shortening.
Two basic types of un – shortened cakes are:
- Yellow sponge cakes – made with whole eggs
(Egg whites separated from egg yolks)
Ex. Sponge roll/ jelly roll and sponge round cake
- White Angel cakes – made with egg whites only
Ex. Angel food cake, sponge roll, meringue and brazo de Mercedes
Method of mixing
- Beating, cutting, and folding
3. Chiffon type – is a combination of shortened and sponge type cakes. -This uses
liquid shortening (hydrogenated vegetable oil not coconut oil)
(Egg whites are separated from egg yolks)
Ex. Orange chiffon cake, vanilla chiffon cake, and orange jelly roll
Method of mixing
- Beating, cutting, and folding

Basic Cake Mixing Methods

 Creaming Method-This is the most common of the methods. The creaming

method alternately adds the dry and liquid ingredients to the fat mixture. This
ensures all the liquid will be absorbed into the batter as if there is a high amount
of butter or shortening, the
Liquid has a natural tendency to separate and the flour will help bind it into the
batter.

Example recipe is Butter cake

 Two-Stage Method-This method is great for cakes with a large amount of sugar
and the resulting batter is generally thinner than other types. The dry ingredients
are mixed with the fat, and then the liquid is added in parts. Low speed is always
used in the procedure, and frequent scraping is necessary.

Example recipe is Yellow cake

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 Flour-Batter Method- This produces a finely grained cake. The flour and fat
ingredients are mixed until smooth, and the sugar and eggs are whipped together.
Then the two different mixtures are incorporated, and the liquid is added at the
end.
Example recipe is Chocolate cake

 Sponge Method also known as Swiss Roll - Sponge cake is one of the first non-
yeasted cakes made in the world. To achieve its characteristic light texture, sponge
cake uses whipped eggs instead of yeast. Baking powder and baking soda are also
commonly used to add additional rise to these types of cakes. Such cakes are
typically having very high volume and feature a light, airy texture.

 Sponge cakes are often used as the base of other

desserts such as Swiss rolls and Tres Leches. Angel
food cake and chiffon cake are also typing of sponge
cakes. Since the first recorded recipe of sponge
cake, this dessert has spread all throughout Europe
and the Western world.
Example recipe is sponge cake
Sponge cakes are typically very high volume
Cakes that feature a light, airy texture.

 Angel Food Cake Method-As the name implies, this is the method for creating
angel food cakes. These cakes use no fat, and are leavened with whipped egg
whites.

Example recipe is pineapple

angel cake

 Chiffon Method-Chiffon-style cakes can use egg white foam, but are not fat-free,
and some recipes call for additional eggs or yolks inside the batter. Additional
melted butter or a vegetable oil is added to the mix for richness, and the leavening
isn't solely relied upon by the egg foams; they do contain chemical leavenings such
as baking powder.
Example recipe is

Orange chiffon cake

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Basic Ingredients for Baking Cake
According to the standard procedure, cake is created by combining ingredients
such as flour, leavening agents and liquid ingredients. Generally, the texture of the
baked cake is influenced by proper mixing and having a firm and good texture.

The amount of fat or butter, sugar and acid ingredient allow the cake to develop a
tender texture. Remember that in baking, accuracy is important. If there is any
incorrectness on the amount or proportion of the
ingredients, the product quality will suffer. Take
for example if flour and eggs added are excess
amount, the result of the cake will be dry or tough.

1. Flour. Flour is the primary ingredient used

in baking. It holds the ingredients together,
adds texture, shape and strength.

2. Sugar or sweetener. Sugar makes the cake

taste sweet and affects the texture by
making it soft, moist, or tender.

3. Fat or butter. Its function is to tenderize the product, enable browning, provide
moistness, add flavor, and aerate the baked product, among others. The following
are the two types of fat.
a. Solid fat or plastic fat. Using this fat allows air bubbles to incorporate to the
mixture improving the volume. This can be achieved by beating or creaming
the fat with granulated sugar, white or brown. Examples of solid fat are
butter, margarine or shortening.
b. Liquid fat. Unlike solid fat, liquid fat cannot hold air it can be used in small
amounts especially for healthy recipes examples of liquid fat are vegetable
oil or olive oil.

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2. Egg. Separated and beaten egg whites
provide leavening especially foamed eggs. In
using a whole egg, structures of the cake
become tender because egg yolk is rich in
emulsifying agent that facilitates the
incorporation of air and also avoid wheat
starch gelatinization. It is also giving color,
added flavor, nutrients and retain moisture
in the baked cake.

3. Leavening agent. This causes batter to rise. It is also providing structure and
helps tenderize the baked product cakes are leavened in three ways.
a. Incorporation of air during
mixing. Proper mixing creates
air bubbles in the cake batter
essential in making the cake
rise.
b. Chemical leavening.
Examples of chemical
leaveners are baking soda
and baking powder. One
must be mindful of the
amount of chemical leavener
added. Too much baking
soda may result to an
undesirable soapy taste.
c. Leavened by the vapor
pressure produced in the
oven. The air bubble in the batter expands when heated.

4. Liquid. In baking cake, the usual liquid dairy used is milk. It performs various
functions such as dissolving salt and sugar, hydrating dry ingredients, and
allowing the reaction of baking soda or baking powder to produce gas or carbon
dioxide. Furthermore, it contains protein that coagulates from the oven’s heat and
aid in the formation of cake structure. Buttermilk, cream, cheese, and sour cream
tenderize and give moisture and flavor to a cake.

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 5. Flavoring. There are many ingredients that can be used as flavorings. It can be
syrup extract, citrus, fruit extracts, and the like. These flavorings are added to
enhance the palatability of the baked cake. Alcohols can also be used as flavorings
but caution to the amount must be observed. Salt is another important ingredient
that gives flavor to the cake.

SELECTING REQUIRED OVEN TEMPERATURE IN BAKING CAKES

How temperature affects baking

Different temperature in cake produces different results. Having precise
temperature produces quality baked products. For example, if the cake is baked at a
relatively low temperature, the cake batter will slowly rise allowing the external crust to
similarly react with the inside of the cake. However, if the cake is baked at high
temperature, the outside of the cake batter will rise rapidly than the inside of the cake,
which results to uneven distribution. Remember to always follow the temperature as
instructed by any recipe book.
Many factors might affect the setting of oven temperature such as the ingredients,
oven, altitude, and the baking pan. Below are some of the considerations and factors
before baking cakes.

1. Type of oven. Test the accuracy of the oven by learning how to calibrate. Check if
there is any irregularity in temperature by following these two methods:
a. Place an oven thermometer on a rack in the center of the oven and pre heat to
350℉ or 177℃. Once oven is pre-heated check the oven thermometer. Repeat
the same method after 10 mins. If both temperature matches, then it is a good
sign that the oven is properly calibrated.
b. For others, they will pre-heat their oven to 350℉ or 177℃. They will place an
aluminum foil in a cookie sheet with a little amount of sugar. They will place
the cookie sheet inside the oven for 15 mins. The melting point of sugar is
above 366℉. So, if the sugar melts in 350℃, the oven is not properly calibrated.
If the sugar browns a little, then it is calibrated correctly.

2. Size of baking pan. The general rule is that the bigger the baking pan, the more
heat it needs. Likewise, the smaller the baking pan, the lesser heat it needs.
Baking pans can also affect the outcome of the baked products. Baking pan made
of aluminum is preferred when baking cakes as it produces lighter texture and

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 more delicate crusted cake. Dark metal baking pans, non-stick baking pans and
glass baking pans absorb heat quickly. It also has the tendency to produce a
crispier, darker crust.
Pan size Baking time Temperature
9” round cake 30- 35 minutes 350℉
14” pan 50-55 minutes 325℉
3. Altitude. Lower pressure affects the baking of cakes. For instance, when heat
rises at the bottom of the pan with insufficient air pressure from the above to
balance the upward pressure, the cake has the tendency to expand rapidly. More,
cake will fall and the batter may overflow due to rapid expansion. The higher the
altitude, the lower the air pressure.
4. Ingredients. Adding excess ingredients in the mixture will need adjustment in
baking time.
TABLE 16. Baking Temperature and Times

Sponges and cakes Temperature (F/C) Time (minutes)

Cupcake 350 -375℉ 15-25
177- 190℃
Layer cake 350-375℉ 20-35
177-190℃
Loaf cake 350℉ 45-60
177℃
Angel food and sponge 350℉ 50-60
177℃
Decadence 350-375℉ 25-30
177-190℃
Basic chiffon cake 325℉ 60-65
162℃
Chocolate custard cake 350-375℉ 35-40
177-190℃
Lemon cake 350-375℉ 25-30
177-190℃
Oven conditions may relate to:

• Color
• Shape
• Crust structure
• Temperature
• Rack position
• Cooking times
• Moisture

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 PREPARE FILLINGS, COATINGS, ICING AND DECORATIONS

VARIETY OF FILLINGS, GLAZES AND ICING

Buttercreams – may be flavoured with liqueur, pulps and/or

other flavours.

Boiled Creams – may be custards, bavarois, winecreams and chibousts. Also commonly
used in modern patisserie are poached creams like crème
caramel or crème brulee.

Chocolate – may be used as ganache either with butter or fresh

cream, flavours and/ or liqueur or baked (mudcake).

Fresh and cooked cheese fillings – may include sweet mixtures

of Cottage cheese, Cream cheese, Ricotta, Mascarpone and
Quark.
Fruit – may be used fresh, poached, as a pulp, boiled and or
thickened with pectin, gelatine, or starch (jelly, jams).
Fruit may be frozen after initial preparation to change
consistency and retain colour and flavour. Commercial
manufactured fillings are readily available.
Fresh Cream and/or Imitation Cream based – may be
flavoured with liqueur and/or fruits, including chocolate and
other flavours.
Creams may be stabilised with agar agar, gelatine and or
starches. Special powders are commercially available to
stabilise cream, which are freeze and thaw stable.
It is important not to overwhip cream before using in mousses
and fillings because further mixing can cause the cream to ‘split’, this is when the fat
solids separate from the liquids causing a granulated or lumpy mouth feel, a smooth feel
is desirable.
Marzipan and Nougat – may be used by itself or with the
addition of liqueurs and /or other flavours.

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 ASSEMBLE GATEAUX, TORTES AND CAKES

Commodities and or Preparations

Bases
Sponge cake
Many different ways of making sponge cake. Ideal f or gateau
making, can be plain, made with nuts or different colours.
Easy to slice.
Butter cake
Pound or maderia style when a heavier base is required. Will
absorb and hold flavour infused sugar syrups well. Have a
firmer texture than sponge.
Japonaise
A baked meringue of ground nuts sugar and egg white. Less
sugar than normal meringue.

Dacquoise
A gateau that has meringue style base and top with
flavoured cream between. The name has also become
synonymous with the meringue base on its own.
Very similar to Japonaise. Dacquoise can be made with
coconut instead of nuts where Japonaise is not.
Shortbread
Used to support gateau base when extra strength is
needed. Needs to be very thin to make the eating sensation
more refined. Can be fragile when using.
Multiple layers of almond or walnut shortbread layered
together jam, then glazed with an icing can be considered
a torte by itself.
Puff pastry
Used as a base for Gateau St Honore. Gateau Mille Feulle
is layered together with flavoured Crème Patisserie and
then glazed with feathered fondant for visual impact.
Choux pastry
Gateau St Honore is the classic that uses balls of choux pastry
filled with flavoured crème patisserie that are then glazed with
boiled toffee. Crème Patisserie is used because fresh cream and
mousse would just melt when the hot toffee is applied.

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 Error! Reference source not found.
All good recipes will have instruction on how the product should be assembled.
The role of the competent pastry cook/Patisserie is to interpret the instruction then
replicate what has been written:
Cutting of the cake
Filling of the choux balls for Gateaux St Honore so the crème filling does not cause the
toffee not to fall off consistency and thickness of the crème on the side of the gatea
before adhering roasted nuts to the outside temperature of the crème on outside of the
product before warmed ganache is used to enrobe the chilled gateau.
Decoration of cakes become eclectic and incorporates the personal style of the
pastry cook.
Good decoration skills need to be practiced.
Spreading of cream:
Requires even thickness all across the layer of sponge
cake.
Piping rosettes:
Single layer, double layer all need to be the same size. Size
needs to be in balance with the size of the cake.
Curling Chocolate
Properly tempered chocolate is able to be shaved and curled as it is setting on the
cooling bench. Planning, practice and expertise is required to be able to execute this
action.
Enrobing
The action of applying a glaze (icing or ganache) to the
exterior of a cake so that the covering fully covers the
outside of the cake.
Correct temperatures need to be achieved because:
If the glaze is too hot it will just fall off the cake
If it is too cold in will not run properly and the glaze will be too thick when it is set.
Consistency of design
When decoration certain considerations need to be taken
account:
Symmetry
Consistency in size of decorations
Balance across the product.
Many cakes and gateaux look spectacular when finished:
Gateaux: Multiple layers of cake and filling that has been
enrobed and decorated.
When designing your spectacular masterpiece other things need
to be looked:

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Is the product going to be sold in one piece?
Is the product going to be served in house?
Can the product be cut easily?
When cut, will all the slices look the same?
Will the customers all get equal looking serves?
Expectations of customers change but all of the above points need to be considered
when constructing and decorating.
Cutting, layering and masking
Cakes and especially gateaux require a concentrated effort to cut evenly, straight and
cleanly.
Before the sponge can be layered with the chosen filling and topping, it needs to be cut
(with a serrated knife) into appropriate horizontal even size layers. It takes practice to
master an even straight cut but it makes all the difference in the presentation. Once cut,
it needs to be covered to prevent drying until ready to use.
The filling should be weighed or evenly divided to gain the required yield.
Each layer should be levelled with a cranked or straight palette knife so that all the
levels are even.
The top and sides take a lot of skills as they needs to be straight for best presentation;
this is called ‘masking’ (coating).
When finished, the sides can be masked with roast nuts, chocolate shaving and
‘hundred and thousand’ (little coloured sugar drops) and the top decorated with the
appropriate decoration.
When coating with a ganache or glaze, the cakes need to be placed on wire racks to
drain with a tray under it to collect the extra. Remember nothing should be wasted in a
kitchen.
The cake should then be placed on an appropriate board and doyley for sale.
When using a knife to cut slices, mark the surface for the number of pieces required by
marking cuts directly through the middle of the cake.
A cake divider greatly helps when learning how to mark even number of portions.
If a soft icing, cream or chocolate coating is used it may be necessary to pre-cut the
sides using a knife dipped in hot water to cut through the hard crust and to prevent the
soft icing or cream from being flattened.
Cut through the cake carefully ensuring you submerge the blade of your knife
(preferably a long thin blade) in hot water (in a tall jug or tin), then dry the warmed blade
between each cut. It is important to cut with even motion and pressure (not to tear and
squash) and to hold the blade very straight to prevent cutting in an angle.
Use a moistened cloth or some paper towel to clean the blade from any sticky fillings or
glazes before the next cut.
Remember:
Each cut must be the same size for the purposes of presentation and portion control.
Cakes can sometime be semi frozen for easier portioning.

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Note: The knife be must sharp in order not to flatten the cake and to keep the decorations
from being damaged between cuts.

DECORATE AND PRESENT/DISPLAY GATEAUX, TORTES, AND CAKES

Style of decoration can be at the discretion to the head pastry cook.

 Consistency is the main criteria here.
 Product must look the same every time.

PRESENT CAKES, GATEAUX AND TORTES

Displaying cakes is a great way to increase sales.

The two most common ways to display cakes are as
follows:
In a display fridge
Displayed on a dessert buffet.
A well-presented display increases eye appeal and may
persuade costumers to order a slice or buy a whole cake
when they see it.
It is important to keep your cakes seasonal as rich chocolate
and cream cakes will sell well in winter but in summer light
cakes with fresh fruits sell better.
When displaying cakes for any situation it is important to
keep everything clean, neat and tidy.

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When you are displaying a cake you don’t want to leave it in the display if 1/3 of the
cake is left and crumbs are lying around the plate.
Appropriate silver cake servers can also be used to make an impression on the
customer.
To be carried away, the cake need to be rested on a cake board slightly larger than the
actual cake.
A lace doyley placed under the cake adds to the visual pleasure but make sure the cake
is cut beforehand as not to damage the doyley.

STORAGE CONDITION FOR CAKES, GATEAUX and TORTES

Cool room temperature

 Most Gateaux will need to be chilled because of the nature of the ingredients.
 All food cool rooms must operate below 4ºC.
 Some tortes do not need to be chilled and should not be chilled because chilling
will spoil the flavour of the product.
Appropriate containers
 Placing gateaux and tortes into boxes when
sold is the best way of ensuring that the product
travels to the place on consumption intact.
 Care needs to be taken that edges and top
decorations are not damages when packages do
not get damaged.
 When applying decorations packages sizes
need to be taken into considered.
Labelling
 Labelling is required in the modern world. Labelling must be adhered to outside
packages.
 It informs the customer who is able to make a choice and it does protect the
manufacturer against unfounded complaints.

Cool room placement

 Delicate products need to be stored in an area where the possibility of damage is
minimised.
Length of time in cool storage
 Fresh products all have ‘different lifetimes’ at what sage do they become
‘unsaleable’ and ‘inconsumable’:
Unsaleable Food: All purchasers have the right to be able to purchase food that will last
a certain period past the time of purchase. This will vary from food product to food
product

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Inconsumable food: Food that is not fit for human consumption. This food should not
be sold. Manufacturer must accept the loss.
Freezer temperature
 Storage long term must be at -18ºC or less:
Storage of ice cream for service can be at -10ºC.
Length of time in freezer storage
 Time in the freezer will vary.
 Patisserie products like gateaux and tortes should only be in freezer for weekly
periods.
 Freezing will have a drying effect on products. The longer product is in frozen state
the more likely quality will diminish.
 Freezer space is also expensive, so the longer it is in freezer the more it has cost to
produce.
Staling
 All bakery products will stale.
 Staling is the process where the optimum
eating fades.
 Staling can be in several forms:
Air passes through the product and dries the
product out
Moisture from the air enters the product so it loses
some of the eating quality:
Crisp product goes soft.
 To maintain the eating quality of bakery items:
Use as soon as possible
Cover to protect from environment
Keep chilled Keep dry.
.

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 DEFINITION OF TERMS
Aeration – the condition that incorporates air in baked products through beating,
whisking and mixing; gas is being introduced by using baking powder and yeast.
Assemble – to make cake base together using cake filling as binding agent before the
cake will be coated or iced.
Base cake – refers to the cake used in forming a layered cake using the fillings with
coating and icing.
Boiled creams – this cream may be custards, wine creams and chilbousts.
Cake presentation – the artistic way of presenting and displaying cake product.
Convection oven – type of oven that has fan containing a heating element around, that
provides the heat to the baked product.
Coatings – mixture made of egg, water, sugar, and flavor that is used to cover the cake
before its decoration.
Controlled storage – a term that covers, chilled, enclosed spaces and room
temperature.
Cooling rack – used to cool baked products.
Chocolate – made from cocoa or cacao, melted and used as ganache either with butter
or fresh cream
Crème brulee – also known as burnt cream, or trinity cream and is a dessert consisting
of a rich custard based topped with a contrasting layer of hard caramel.
Crème patisserie – used as filling for some gateaux creams.
Cutting guide tools – used to cut cake evenly.
Decorate – enhance the appearance of a cake by using toppers such as nuts, candied
fruits, marzipan, flowerettes and other garnishing items intended for cake.
Fresh cream – creams that are used for filling usually stabilized with agar-agar.
Fresh – quality appearance of a newly baked and decorated cake product.
Fill – to add mixture buttercream or other mode of filling in between a gateaux which
also add flavor to the cake finish.
Fondant – a mixture made using a confectioner sugar.
Glaze – coating mixture in a syrup form that is applied to cake.
High fat cake – a cake that contains high amounts of calories, fat and sugars.
Maintain product freshness – sustained the good appearance of a cake product from
the time it was made.
Mascarpone cheese – a type of cheese containing tartaric acid that is added to mixtures
and gives sour flavor.
Moistened – a well prepared, presented and maintained decorated cake that is not dry
and wet.
Oven mitt – an insulated gloves used to protect the hand from holding hot items such
as pan, tray and sheets during baking.
Oven temperature – hotness or warmness of the oven suitable for baking cake and
other baked products.
Plating – the artistic presentation of dessert in plate prior its serving.
Portion – process of diving cake into desirable size based on the desired amount and
number of the end consumer.
Product consistency – to generate same product quality through standardization of
recipe.
Staling – the process where the optimum eating fades.
Storing – the process of keeping the products fresh and be able to prolong the shelf life
of the cake product.
Storage method – proper way of storing cake products based on the appropriate
method.
Sponge – a type of cake that is known to be light in nature

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Toppers – garnishing or finishing items that are placed at the top of the cake to yield
better presentation.

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