4 CBLM

COMPETENCY-BASED LEARNING MATERIAL
Sector : Tourism
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and present gateaux, tortes and cakes
Module Title : Preparing and Presenting Gateaux, Tortes and Cakes
REGIONAL TRAINING CENTER – ILIGAN

Ma. Cristina, Iligan City
HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIALS
REMEMBER to:
 Read information sheets and complete the self-checks. Suggested references

are included to supplement the materials provided in this module.
 Perform the Task Sheets and Job Sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve
as your portfolio during the Institutional Competency Evaluation. When you
feel confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.
Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in
this learner’s guide because you have:
 Been working for some time
 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a particular
outcome, you don’t have to do the same training again.
Talk to your trainer about having them formally recognized. If you have a
qualification or certificate of competence from previous training, show it to your
trainer. If the skills, you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you
are not sure about the accuracy of your skills discuss this with your trainer.
After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.
BREAD AND PASTRY Date Developed: Document No. 1

PRODUCTION NC II
Issued by:
PREPARE AND Developed by: Revision # : P a g e | ii
PRESENT GATEAUX, Rozette Maloloy-on
TORTES AND CAKES
COMPETENCY-BASED LEARNING MATERIALS
BREAD AND PASTRY PRODUCTION NC II
List of Competencies
No. Unit of Competency Module Title Code

BASIC COMPETENCIES
Participate in workplace Participating in workplace
1. 500311105
communication communication
Work in team environment Working in team
2. 500311106
environment
Practice career Practicing career
3. 500311107
professionalism professionalism
Practice occupational health Practicing occupational
4. and safety procedures health and safety 500311108
procedures
COMMON COMPETENCIES
Develop and update industry Developing and updating
1. TRS311201
knowledge industry knowledge
Observe workplace hygiene Observing workplace
2. TRS311202
procedures hygiene procedures
Perform computer operations Performing computer
3. TRS311203
operations
Perform workplace and safety Performing workplace and
4. TRS311204
practices safety practices
Provide effective customer Providing effective
5. TRS311205
service customer service
CORE COMPETENCIES
Prepare and produce bakery Preparing and producing
1. TRS741379
products bakery products
Prepare and produce pastry Prepare and produce
2. TRS741380
products pastry products
Prepare and present Preparing and presenting
3. TRS741342
gateaux, tortes and cakes gateaux, tortes and cakes
Prepare and display petits Preparing and displaying
4. TRS741344
fours petits fours
Present desserts Presenting desserts
5. TRS741343

PRODUCTION NC II
Issued by:
PREPARE AND Developed by: Revision # : P a g e | iii
TORTES AND CAKES
UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES
AND CAKES
MODULE DESCRIPTION : This module covers the knowledge and skills required
by bakers and pastry cooks (patissiers) to produce,
fill, decorate and present a range of specialized
sponges and cakes, where finish, decoration and
presentation of a high order is required.
NOMINAL DURATION : 25 hours
CERTIFICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:

LO 1. Prepare sponge and cakes
LO 2. Prepare and use fillings
LO 3. Decorate cakes
LO 4. Present cake

PRODUCTION NC II
Issued by:
PREPARE AND Developed by: Revision # : P a g e | iv
TORTES AND CAKES
LO 3. Decorate Cakes
ASSESSMENT CRITERIA
3.1. Sponges and cakes are decorated suited to the product and occasion and in
accordance with standard recipes and enterprise practices.
3.2. Suitable icings and decorations are used according to standard recipes and/or
enterprise standards and customer preferences .
CONTENTS
3.1. Identification of specific decorations appropriate for sponge and cakes.
3.2. Identification of standard recipes of icings for sponge and cakes.
3.3. Identification and application of steps and procedure in icing a cake.
3.4. Types of icing/frosting and their uses.

PRODUCTION NC II
Issued by:
PREPARE AND Developed by: Revision # : Page |v
TORTES AND CAKES
LEARNING OUTCOME # 3 Decorate Cakes
CONTENTS
1. Identification of specific decorations appropriate for sponge and cakes.
2. Identification of standard recipes of icings for sponge and cakes.
3. Identification and application of steps and procedure in icing a cake.
4. Types of icing/frosting and their uses.
ASSESSMENT CRITERIA
1. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standard recipes and enterprise practices.
2. Suitable icings and decorations are used according to standard recipes

and/or enterprise standards and customer preferences.
CONDITION
Students/trainees must be provided with the following:
 Personal Protective Equipment
 Commercial mixers and attachments
 Gas Range
 Bowls
 Measuring Tools
 Decorative Tools
 Whisks
 Beater
 Spatulas
 Piping bags and attachments
 Turntable
 Pastry Brush
 Hand outs
ASSESSMENT METHOD
1. Written Exam
2. Oral Questioning
3. Demonstration

PRODUCTION NC II Issued by:
Date Revised: Page
PREPARE AND PRESENT |1
Developed by:
GATEAUX, TORTES AND CAKES
Rozette S. Maloloy-on Revision #
Learning Experiences
Learning Outcome 3
Decorate Cakes
Learning Activities Special Instructions
1.Read Information Sheet 3.3-1 on Specific
decorations appropriate for sponges and cakes. Read and understand the
Information Sheets 3.3-1,
2. Answer self check 3.3-1 3.3-2, 3.3-3 and Information
Sheet 3.3-4, where you must
3. Read information sheet 3.3-2 on Standard answer all the questions
recipes of icings for sponges and cakes. before proceeding to the next
4. Perform Job Sheet 3.3-2 activity.
5. Read Information Sheet 3.3-3 on Identification Compare your answers to
Answer Keys 3.3-1, 3.3-3 and
and application of steps and procedure in icing a
Answer Key 3.3-4.
cake.
The Performance Criteria
6. Answer self check 3.3-3 Checklist help you to guide
7. Perform Job Sheet 3.3-3 on how to apply and evaluate your work as
you are practicing your skills.
icing on cake.
8. Read information sheet 3.3-4 on Types of
icing/frosting and their uses.
9. Answer self check 3.3-4

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INFORMATION SHEET 3.3-1
Specific decorations appropriate for sponge and cakes.
Learning Objectives:
After reading this Information Sheet, you must be able to:

1. Identify the specific decorations appropriate for sponge and cakes.
Decorations
Jellies – a food preparation of a soft, elastic consistency due to the presence of

gelatin, pectin, etc., especially fruit juice boiled down with sugar and used as a sweet
spread for bread and toast, as a filling for cakes or doughnuts, etc.
Glazes - is a coating of a glossy, often sweet, sometimes savoury, substance applied

to food typically by dipping, dripping, or with a brush.

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Chocolates - a food preparation in the form of a paste or solid block made from
roasted and ground cacao seeds, typically sweetened.
Icings - frosting in the United States, is a sweet, often creamy glaze made of sugar
with a liquid, such as water or milk, that is often enriched with ingredients like
butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate baked
goods, such as cakes or cookies. When it is used between layers of cake, it is called
filling.
Fruit purees – a cooked food, that has been ground, pressed, blended or sieved to
the consistency of a creamy paste or liquid.

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Sprinkled icing sugar – also known as confectioner’s sugar.
Marzipan coatings
Fresh and preserved/crystallized fruits
Nuts, whole or crushed

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Colored/flavored sugar

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SELF CHECK 3.3-1
MULTIPLE CHOICE.
Direction: Read the question below. Choose the correct letter which represents the
best answer. Write your answer on the space provided.
_______________1. A cooked food, that has been ground, pressed, blended or sieved
to the consistency of a creamy paste or liquid.
a. Sprinkled icing sugar b. Fruit purees

c. Colored/flavored sugar d. Icings
_________________2. It is also known as confectioner’s sugar.
a. Sprinkled icing sugar b. Colored/flavored sugar

c. Marzipan coatings d. Icings
_________________3. A food preparation in the form of a paste or solid block made from
roasted and ground cacao seeds, typically sweetened.
a. Glazes b. Jellies
c. Chocolates d. Icings
__________________4. It is a sweet, often creamy glaze made of sugar with a liquid,

such as water or milk, that is often enriched with ingredients like butter, egg
whites, cream cheese, or flavorings. It is used to cover or decorate baked goods,
such as cakes or cookies.
a. Sprinkled icing sugar b. Nuts, whole or crushed

c. Marzipan coatings d. Icings

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______________5. A food preparation of a soft, elastic consistency due to the presence
of gelatin, pectin, etc., especially fruit juice boiled down with sugar and used as a
sweet spread for bread and toast, as a filling for cakes or doughnuts, etc.
a. Glazes b. Marzipan
c. Jellies d. Chocolates
_____________6. It is a coating of a glossy, often sweet, sometimes savoury, substance

applied to food typically by dipping, dripping, or with a brush.
a. Fresh and preserved/crystallized fruits

b. Sprinkled icing sugar
c. Glaze
d. Icings

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Answer Key 3.3-1
1. B
2. A
3. C
4. D
5. C
6. D

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INFORMATION SHEET 3.3-2
( Standard Recipes of Icings )
After reading this information sheet, you must be able to:
1. Apply the standard recipes in making Boiled Icing.
Standard Recipes for Icings and Frostings
Buttercream Icing
Ingredients:
140g/5oz butter, softened 1-2 tbsp milk
280g/10oz icing sugar Few drops food colouring
Procedures:
1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat
until smooth.
2. Add the remaining icing sugar and one tablespoon of the milk and beat the
mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the
mixture.
3. Stir in the food colouring until well combined.

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PREPARE AND PRESENT | 10
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Boiled Icing
Ingredients:
1 ½ cups granulated sugar 4 egg whites
1/3 cup water ½ tsp. cream of tartar
2 tbsp. corn syrup
Procedures:
1. Boil sugar, corn syrup, and water for 5 minutes or upon reaching the soft thread
stag. Allow to cool slightly.
2. In a separate bowl, beat egg whites until soft peaks form.
3. Add cream of tartar and continue blending.
4. Pour gradually the syrup into very thin stream into egg whites.
5. Continue beating until icing is frothy and stiff.
Royal Icing
Ingredients:
1 egg white ½ tsp. lemon juice or vinegar
¾ cup confectioner’s sugar
Procedures:
1. Beat egg white lightly.
2. Add ½ of confectioner’s sugar, adding little by little while beating the egg white.
3. Add the lemon juice.
4. Continue adding the remaining half of the sugar until the mixture holds small
peaks.

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5. If coloring is needed, use only a touch of powdered color (good for piping borders
or line works).
Fondant Icing
Ingredients:
1 cup glucose syrup 2 tbsp. cold water
1 kg. confectioner’s sugar 1 tbsp. shortening
Procedures:
1. Stand the bottle of glucose on a small basin with warm water.
2. Set aside ¾ cup confectioner’s sugar.
3. Soak gelatin in small bowl. Place this bowl over hot water until gelatin dissolves.
4. Melt shortening.
5. Make a well on the remaining sugar. Add glucose, fat, and gelatin.
6. Stir well to combine. Knead the icing and adjust its consistency by adding the
reserved sugar or an egg white until it becomes pliable and smooth.
7. Store in a plastic bag, tightly closed. Do not store in the refrigerator. This icing is
good for coating cakes and sweets.

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Whipped Cream
Ingredients:
2 tbsp. powdered sugar
1 cup heavy whipping cream
Procedures:
1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10
minutes to chill.
2. Prepare the whipped cream. Pour the heavy cream into the chilled bowl
and use an electric or stand mixer to beat the heavy cream on medium-high
speed until the cream starts to thicken.
3. Slowly add the powdered sugar and continue beating on hig h speed until
stiff peaks form.
Note:
Whipped cream must stay refrigerate. Hot or humid climates are no good
for whipped cream.

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JOB SHEET 3.3-2
Title: Perform the Boiled Icing.

Performance Objective: Given the steps and procedures you should
be able to perform job sheet 3.3-2, which is to perform the boiled icing
using its standard recipes.
Supplies/Materials :Information sheet 3.3-2, Real Ingredients
Tools and Equipment’s: Electrical mixer, Gas Range, sauce pan,

measuring cup (dry &liquid), measuring spoon, mixing bowl, spatula,
Rubber scrapper.
Ingredients:
1 ½ cups granulated sugar 4 egg whites
1/3 cup water ½ tsp. cream of tartar
2 tbsp. corn syrup
Instruction:
1. Perform proper hygiene and wear the proper PPE.
2. Read information sheet 3.2-2.
3. Perform the Boiled Icing.
Step 1. Boil sugar, corn syrup, and water for 5 minutes or upon reaching
the soft thread stag. Allow to cool slightly.
Step 2. In a separate bowl, beat egg whites until soft peaks form.
Step 3. Add cream of tartar and continue blending.
Step 4. Pour gradually the syrup into very thin stream into egg whites.
Step 5. Continue beating until icing is frothy and stiff.

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Performance Criterias
Checklist 3.3-2
CRITERIA
YES NO
Did you…
Perform proper hygiene and wear the proper PPE.
Read information sheet 3.3-2.
Prepare the ingredients in boiled icing.
Boil sugar, corn syrup, and water for 5 minutes or

upon reaching the soft thread stag. Allow to cool
slightly.
Add cream of tartar and continue blending.
Pour gradually the syrup into very thin stream into egg
whites.
Continue beating until icing is frothy and stiff.

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Information Sheet 3.3-3
( Steps and Procedures in Icing a Cake )

1. Apply the steps and procedures in icing a cake.
Cake Decorating Tools
1. Turntable – is similar to “Lazy Susan”. It has a leg about six or more inches in
height that provides support to a round table made of wooden or other sturdy
material that rotates clockwise or counterclockwise.
2.Acetate – is a clear plastic film available in 12x18 inches size, which can be cut
according to need. Patterns or designs are piped on the acetate then allowed to dry
and then transferred to the cake.

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3. Cake cardboard – come in all different sizes. Use a board that is 1-inch larger
than the cake pan. If you don’t have cake boards, you can use a kitchen plate.
4. Spatula – used to spread and flatten icings all over the cake.
5. Smoothers, Edgers, and Cake combs – are used to create textures, patterns, and
designs on the icing on top and sides of the cake.

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6. Cookie Cutters – are used to create variety of shapes and figures.
7. Candy molds, cookie molds, and ice cake trays – used for shaping chocolates.
8. Pastry Bag – is a cone-shaped bag made either of muslin cloth with plastic or plain
plastic material.

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9. Pastry Tips – come in large and small sizes creating different patterns and
design in cake.
10. Stencils – are made of thin plastics and available in many patterns.
11. Edible Pattern Transfers – are available in cake supplies store.

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Steps and Procedures in Icing a Cake
The correct icing of the cake is an essential part of successful cake decorating.
Here are some easy steps to follow .
1. Place the cake upside down on the cake turntable.
2. If cake is risen to hump or is uneven, trim it until it is leveled. Smoothens the cake
over and around with a knife and soft brush, to remove crumbs. Fill
up holes, if there are, with pieces of cakes.
3. Pile the icing (butter or boiled) at the top center of the cake.
4. Using a spatula, make a swift single circular motion to cover the top with icing.
5. Allow the remaining icing to move down the sides.
6. Cover the sides of the cake with icing by moving the spatula sideward moving
around.
7. In case more icing is needed, apply from the base going up, smoothening the
surface as you go along. Move the cake board around to even the icing and give the
product a professional look.

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SELF CHECK 3.3-3
Read each sentences below. Write the numbers on the blank.
______________ Allow the remaining icing to move down the sides.
_______________In case more icing is needed, apply from the base going up,
smoothening the surface as you go along. Move the cake board around to even the
icing and give the product a professional look.
_______________ Place the cake upside down on the cake turntable.
_______________ Using a spatula, make a swift single circular motion to cover the top
with icing.
_______________ Cover the sides of the cake with icing by moving the spatula sideward
moving around.
_______________ If cake is risen to hump or is uneven, trim it until it is leveled.

Smoothens the cake over and around with a knife and soft brush, to remove crumbs.
Fill up holes, if there are, with pieces of cakes.
________________Pile the icing (butter or boiled) at the top center of the cake.

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ANSWER KEY 3.3-3
1. 5
2. 7
3. 1
4. 4
5. 6
6. 2
7. 3

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Job Sheet #3.3-3
Title: Applying icing (boiled) on cake.
Performance Objective: Given the recipes, steps and procedures, you should be
able to perform Job Sheet 3.3-3, which is Applying icing
(boiled) on cake.
Supplies/Materials : Read information Sheet 3.3-3, Chiffon Cake
Equipment : Electric Mixer
Instructions:
1. Perform proper hygiene and wear the proper PPE.

2. Read information sheet 3.3-2.
3. Prepare the boiled icing.
Step 1. Place the cake upside down on the cake turntable.
Step 2. If cake is risen to hump or is uneven, trim it until it is leveled.

Smoothens the cake over and around with a knife and soft brush, to remove
crumbs. Fill up holes, if there are, with pieces of cakes.
Step 3. Pile the icing ( boiled icing ) at the top center of the cake.
Step 4. Using a spatula, make a swift single circular motion to cover the top with
icing.
Step 5. Allow the remaining icing to move down the sides.
Step 6. Cover the sides of the cake with icing by moving the spatula sideward
moving around.
Step 7. In case more icing is needed, apply from the base going up, smoothening
the surface as you go along. Move the cake board around to even the icing and give
the product a professional look.
Assessment Method:
1. Observation
2. Oral Questioning
3. Actual Demonstration

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Performance Criteria Checklist 3.3-3
CRITERIA
YES NO
Did you….
1.Perform proper hygiene and wear the proper PPE
2.Read information sheet 3.3-2.
3.Prepare the boiled icing.
4. Place the cake upside down on the cake turntable.
5. Smoothens the cake over and around with a knife and soft
brush, to remove crumbs. Fill up holes, if there are, with pieces of
cakes.
6. Pile the icing ( boiled icing ) at the top center of the cake
7. Use spatula, make a swift single circular motion to cover the top
with icing.
8. Allow the remaining icing to move down the sides.
9. Cover the sides of the cake with icing by moving the spatula
sideward moving around.
10. Move the cake board around to even the icing and give the
product a professional look.

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Information Sheet 3.3-4
( Types of Icing/Frosting and Uses )

1. Identify the types of icing/frosting.
Icing and Frosting
Meaning of Icing
Icing is a sweet coating made of sugar, butter, water, and egg whites or
milk; it is often flavored and cooked and used to cover or decorate baked goods,
such as cakes or cookies.
Different types of Icing
Here are the most kinds of cake that you can use to finish your cakes.
1. Buttercream Icing
Is made of sifted powdered sugar, milk and superior butter. The quality
of butter used will reflect on the appearance, consistency and taste of your
buttercream frosting.
Children love this type of frosting and are one of the most common
types used in cake decorating and the secret is whipping up the butter at the right
temperature. Also since, the type of icing melts easily in hot weather, the finished
cake must be chilled prior to serving to prevent the butter cream frosting from
losing its stiffness.

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2. Whipped Cream
This type of cake icing is achieved using cold heavy whipping cream
and sugar. Some would advise you to use powdered sugar but ordinary granulated
sugar would work just as well.
You can also add your preferred extract or flavoring to match your
cake’s flavor. This is a favorite among those who love a light and easy-to-make
frosting on their cake.
3. Royal Icing
This type of icing dries into a hard outer shell. It is also one of the
easiest to dye with edible colorings. There are two ways to make this type of
frosting: using egg whites (like meringue icing) and powdered sugar or by using
meringue powder in place of egg whites.
This type of icing is also used to “flood” or color sugar cookies by
adding a bit more water to make it pourable. The baker then uses different cake
decorating tools to draw features on plain biscuits or cookies.

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4. Cream cheese Frosting
Is made with part butter cream frosting and a good quality cream
cheese. This type of frosting is usually perfect for carrot cakes, red velvet cakes and
as a filling for doughnuts and cupcakes because of its consistency.
It is a bit heavier to spread than most types of cake icing. Some would
even put cream cheese frosting on their bread as a standard spread.
5. Meringue
The basic ingredients for this frosting are egg whites, cold water and
granulated sugar and are one of the most common types of cake icing. It is
light and fluffy because air is introduced into the egg mixture to create a stiff
consistency.

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6. Fondant
This is a popular heavy frosting among celebration cakes because it is
easy to sculpt and work out. Basic fondant ingredients include gelatin, glycerine,
water, icing or castor sugar (lighter than powdered sugar) and shortening.
Fondant is made by melting marshmallows (or heating the gelatin
mixture) and adding the rest of ingredients until you achieve the right consistency,
which ideally, should stretch but should not tear easily. This cake icing is quite
heavy and sculpting it to various shapes is possible, with the use of carving and
decorating tools.
7. Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icings to
make. This rich chocolate icing is made from either white of dark chocolate and
cream. Can look shiny or matte and is also used as a filling or piped into
decorations.

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8. Boiled Icing
Is a very light and fluffy topping that looks and tastes great on any type
of cake or cupcakes. Try this easy to make icing recipe and make your cakes look
even more appetizing.

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Self Check 3.3-4
MULTIPLE CHOICE.
Read each question carefully. Write the letter of the correct and best answer in your
answer sheet.
______________1. The easiest cake icing to make.
a. chocolate ganache b. meringue
c. fondant d. royal icing
______________2. Frosting is part butter and good quality cheese.
a. boiled icing b. royal icing
c. buttercream icing d. cream cheese icing
______________3. Type of cake icing that dries into a hard outer shell. It is also one
of the easiest to dye with edible colorings.
a. boiled icing b. cream cheese icing
d. royal icing d. buttercream icing
______________4. Made of sifted powdered sugar, milk and superior butter.
a. meringue b. buttercream icing
c. ganache d. royal icing
_______________5. Is a very light and fluffy topping that looks and tastes great on
any type of cake or cupcakes.
a. ganache b. boiled icing
c. royal icing d. fondant
_______________6. This type of cake icing is achieved using cold heavy whipping
cream and sugar.
a. royal icing b. buttercream icing
c. whipped cream d. boiled icing

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Answer Key 3.3-4
1. A
2. D
3. D
4. B
5. B
6. C

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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : Bread and Pastry Production NC II

Unit of Competency : Prepare and present gateaux, tortes and cakes

Module Title : Preparing and Presenting Gateaux, Tortes and Cakes

REGIONAL TRAINING CENTER – ILIGAN

 Read information sheets and complete the self-checks. Suggested references

Recognition of Prior Learning (RPL)

BREAD AND PASTRY Date Developed: Document No. 1

BREAD AND PASTRY PRODUCTION NC II

No. Unit of Competency Module Title Code

BREAD AND PASTRY Date Developed: Document No. 1

NOMINAL DURATION : 25 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

BREAD AND PASTRY Date Developed: Document No. 1

3.1. Identification of specific decorations appropriate for sponge and cakes.

3.2. Identification of standard recipes of icings for sponge and cakes.

3.3. Identification and application of steps and procedure in icing a cake.

3.4. Types of icing/frosting and their uses.

BREAD AND PASTRY Date Developed: Document No. 1

1. Identification of specific decorations appropriate for sponge and cakes.

2. Identification of standard recipes of icings for sponge and cakes.

3. Identification and application of steps and procedure in icing a cake.

4. Types of icing/frosting and their uses.

2. Suitable icings and decorations are used according to standard recipes

BREAD AND PASTRY Date Developed: Document No. 1

BREAD AND PASTRY Date Developed: Document No. 1

Specific decorations appropriate for sponge and cakes.

After reading this Information Sheet, you must be able to:

Jellies – a food preparation of a soft, elastic consistency due to the presence of

Glazes - is a coating of a glossy, often sweet, sometimes savoury, substance applied

BREAD AND PASTRY Date Developed: Document No. 1

BREAD AND PASTRY Date Developed: Document No. 1

Fresh and preserved/crystallized fruits

Nuts, whole or crushed

BREAD AND PASTRY Date Developed: Document No. 1

BREAD AND PASTRY Date Developed: Document No. 1

a. Sprinkled icing sugar b. Fruit purees

_________________2. It is also known as confectioner’s sugar.

a. Sprinkled icing sugar b. Colored/flavored sugar

__________________4. It is a sweet, often creamy glaze made of sugar with a liquid,

a. Sprinkled icing sugar b. Nuts, whole or crushed

BREAD AND PASTRY Date Developed: Document No. 1

_____________6. It is a coating of a glossy, often sweet, sometimes savoury, substance

a. Fresh and preserved/crystallized fruits

BREAD AND PASTRY Date Developed: Document No. 1

BREAD AND PASTRY Date Developed: Document No. 1

( Standard Recipes of Icings )

After reading this information sheet, you must be able to:

1. Apply the standard recipes in making Boiled Icing.

Standard Recipes for Icings and Frostings

140g/5oz butter, softened 1-2 tbsp milk

280g/10oz icing sugar Few drops food colouring

3. Stir in the food colouring until well combined.

BREAD AND PASTRY Date Developed: Document No. 1

1 ½ cups granulated sugar 4 egg whites

1/3 cup water ½ tsp. cream of tartar

2 tbsp. corn syrup

2. In a separate bowl, beat egg whites until soft peaks form.

3. Add cream of tartar and continue blending.

5. Continue beating until icing is frothy and stiff.

1 egg white ½ tsp. lemon juice or vinegar