Lesson 1: Introduction to Cake Making

Objectives
 analyze the scope and delimitation of the courseware;
 explain the importance of baking cake; and
 define the common terminologies used in the workplace.

Introduction
Cake Making is one of the competencies to be learned in the qualification Bread and Pastry
Production.

Studying this lesson will enrich one’s knowledge in the competency cake making. It also gives
an overview on the things that should be learned all throughout this courseware. It also includes
the common terminologies used in the workplace which will be crucial as one progresses to the
next module.

It is essential to grasp the knowledge presented in this courseware because it will serve as the
foundation in understanding the science and art of cake making. Yes! There is science and art
in baking cakes, and it will be further discussed on the next modules.

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 Tort

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 buttercream,
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.

Lesson 2: Occupational Safety and Hygiene

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

 Hairnet – worn to keep hair contained.

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

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

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

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

 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
Handwashing 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

Objectives
 Differentiate cleaning, disinfecting and sanitizing from each other;
 Identify the cleaning materials that can be used to disinfect and sanitize kitchen
premises;
 Determine preventive maintenance procedures in the kitchen; and
 Determine the guidelines in proper storage of tools and equipment.
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 nonmetalic 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
Objective
o Identify the tools, equipment and utensils needed in cake making;
o Identify the ingredients to be used in baking cake; and
o 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
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

Measuring spoons used in measuring small quantities of dry and liquid ingredients such as
baking powder, salt, vanilla extract etc.

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.

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

Timer monitors the rising of the yeast and the baking time.
 Oven thermometer varies from top to bottom and side to side. This is placed inside the oven
to monitor the temperature while baking.

Candy thermometer used to measure the temperature of boiled sugar.

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
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 lasagne.

 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.

 SliceTray 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

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.

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
tenderises 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 chuming the cream until
It is Semi-solid, and can be salted or unsalted. This ingredient is used to create crispiness, flaky layers,
Tendemy Ss 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 flavour
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 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 baking.This 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 Spice

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:

a. 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.

b. 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.

c. Milk Chocolate is made with milk in the form of milk powder, liquid milk or
condensed milk.

Lesson 1: Formulas and Measurements

Objectives
 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.
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

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

Temperature Conversion Table

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

Required Pan Size Volume Alternative Pan

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

1 (9-inch) round cake pan;
1 (9-inch) pie plat
8 cups 2 (8 x 4-inch) loaf pans;
2 (8-inch) round cake 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 pans22 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

Ingredient Amount/ Substitution

Weight of
Ingredient

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

Flour 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 1 cup 1 1/3 cup brown sugar, lightly packed, 1 ½ cup corn
Sugar 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 1 teaspoon 1 package (7 gram) dry yeast compressed yeast cake
Yeast

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

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

(40 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

Sour Milk sweet milk to make up 1 cup (let stand for 5 minutes), 1
¾ teaspoon of cream of tartar plus 1 cup of sweet

Lesson 2: The Baking Process

Objectives
 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.

 Melting of fats
 Formation and expansion of gases
 Killing of yeast and other microorganism
 Coagulation of proteins
 Gelanitization of starches
 Escape of water and other gases
 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:
 Protecting the product from air.
To protect the product, wrap the cake bases with or without icing in a cling wrap or plastic .

 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.

 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
 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 making.

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.

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.
Lesson 1: Baking Sponges and Cakes
Objectives
 Differentiate varieties of sponge and cake base; and
 Demonstrate how Butter, Sponge, Genoese, Pound, Madeira and Chiffon cake
bases are prepared
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.

Butter Cake
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

Sponge Cake
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

Genoese Cake
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

Pound Cake
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

Madeira Cake
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

Chiffon Cake
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

Lesson 1: Preparing Fillings and Coatings

Objectives
 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.

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
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

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

Lesson 2: Preparing Icing and Decoration

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

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

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.
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:
 In a large bowl (any kind except metal), sift the sugar and make a well in the center. Set
aside.
 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.
 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.
 Add small amounts of confectioners’ sugar if the mixture is sticky.
 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.

Lesson 3: Presenting and Storing Cakes, gateaux and

tortes
Objectives
 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.

 Labelling
Correct labelling 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.