CBLM Gonzales
CBLM Gonzales
CBLM Gonzales
You may have some or most of the knowledge and skills (RPL) covered in
this learner’s guide because you have:
If you feel you have some of the skills, talk to your trainer about having
them formally recognized. If you have qualification or Certificate of Competency
from previous training, show it to your trainer. If the skill you required is still
relevant to the module, they may become the part of the evidence you present
for RPL.
At the end of this learning material is a learner’s Diary. Use this diary to
record important dates, jobs undertaken and to other workplace events that
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Gonzales Revision # 00
will assist you further details to your trainers or assessors. A Record of
Achievement is also provided for your trainer to complete once you complete
this module
This module was prepared to help you achieve the required competency
in Prepare and present gateaux, tortes and cakes. This will be the source
of information for you to acquire knowledge and skills in this particular trade,
with minimum supervision or help from your instructor. With the aid of this
material you will acquire the competency independently and at your own pace.
Talk to your trainer and agree on how you will both organize the
Training of this unit. Read through the learning guide carefully. It
is divided into sections which cover all the skills and knowledge
you need to successfully complete in this module.
Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check.
Suggested references are included to supplement the materials
provided in this module.
Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important
that you listen and take notes.
When you are ready, ask your trainer to watch you perform the
activities outlined in the learning guide.
As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for
this reason. When you have successfully completed each element,
ask your trainer to mark on the reports that you are ready for
assessment.
When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange an
appointment with registered assessor to assess you. The results of your
assessment will be recorded in your competency Achievement Record
List of Competencies
Preparing and
Prepare and produce
1. producing bakery TRS741379
bakery products
products
Preparing and
Prepare and produce
2. producing pastry TRS741380
pastry products
products
MODULE DESCRIPTOR:
This module deals with the knowledge, skills, and application towards
preparing and presenting gateaux, tortes, and cake. It details the requirements
for this competency in accordance with standard specifications and enterprise
practice such as planning of cake design, icing, and decorations to be used and
the steps in decorating cakes.
Assessment Criteria:
Assessment Criteria:
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
Conditions:
Lecture
Actual Presentation
Demonstration
Assessment Method:
Oral Recitation
Written Examination
Direct Observation
Contents:
Assessment Criteria:
ASSESSMENT METHOD:
Written
Oral
Actual demonstration
Learning Outcome 1
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to: be able to
understand, identify the Basic ingredients used for cakes.
Cakes
We’ve all heard the Mother Goose nursery rhyme, “Pat-a-cake, pat-a-cake,
baker’s man; Bake me a cake as fast as you can; Roll it, and prick it, and mark
it with a ‘B’; And put it in the oven for Baby and me!” Today cakes are a symbol
of many ceremonies, from birthdays to weddings. They can be light like an
angel food cake or dense like a fruitcake, and they can come in all colors,
shapes, and sizes.
BASIC INGREDIENTS
Different cake batters are created by varying the ingredients and combining
them in a certain way to form the structure of the cake. The possibilities are
endless, but the basic ingredients of fat, sugar, eggs, flour, liquid, and
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sometimes a leavening agent are the common factors. Depending how these
ingredients are combined, your cake will turn out delicious and with the
desired texture. Cake baking requires that you measure the ingredients
carefully. Varying the recipe can result in a different result than intended, so
use the specified flour or fat called for in the recipe.
FAT
Shortening, butter, margarine, and oil are all considered fats and can be
used in cakes depending on the desired texture. Besides adding flavor and
moisture, fat combines with sugar during “creaming” to add lightness by
trapping air that expands during baking. This makes the cake tender, forming
a lighter crumb in the baked cake.
SUGAR
Sugar adds sweetness and flavor but also aids in browning, tenderizing,
maintaining moistness, and preserving the shelf life of the cake. Sugar
acts as a tenderizer by absorbing water, inhibiting flour gluten development,
and incorporating air into shortening during the creaming process. It
caramelizes under heat, providing cakes with a pleasing color and aroma. In
the case of angel food cakes, sugar helps stabilize beaten egg whites to provide
the basic structure of the cake.
EGGS
Eggs provide the structure for some cakes and help bind the ingredients
together. Eggs also act as an emulsifier. By surrounding small particles of fat,
the egg helps make the cake batter smoother, contributing to volume and
texture. In addition, when eggs are beaten, they incorporate tiny air bubbles
that expand with heat in the oven, contributing to volume. Eggs should be left
at room temperature for about 30 minutes before use, as more air can be
incorporated during mixing. Eggs also add moisture, color, flavor, and
nutritional value. Generally, recipes call for large eggs. Additional eggs in a
recipe produce a denser cake.
LIQUID
Cake batters may call for water, milk, juice, or extracts to add flavor and
moisture. These ingredients are usually added with the eggs. A liquid is needed
to dissolve the sugar and also contributes moisture.
FLOUR
Although the structure of cakes is affected by the flour used in your recipe, a
more tender cake is made when little gluten development occurs. Most modern-
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day recipes call for all-purpose flour. Self-rising flour may also be used in
recipes, but because it has added baking powder and salt, these ingredients
must be eliminated from the original recipe. Some cake recipes call for cake or
pastry flour. This flour has low protein content. To make your own cake flour,
sift together ¾ cup plus 2 tablespoons of all-purpose flour and 2 tablespoons
of cornstarch. The use of pastry or cake flour will make for a more tender
cake. Since measurement is so important, spoon the flour into the measuring
device and level off for greatest accuracy.
Baking powder is a mixture of baking soda plus an acid. Most consumers use
double-acting baking powder. It contains a fast-acting baking powder that
reacts with the moisture in the recipe and a slowacting baking powder that
reacts with the addition of heat. If moisture is present, the acid reacts, causing
the release of carbon dioxide, which causes the cake to rise. Too much
leavening agent will cause air bubbles to be too big. They combine and burst,
leading to a flat cake. Too little leavening agent will lead to a heavy cake.
SALT
Salt is used in cakes to enhance the flavor of the other ingredients. There is
not a specific ratio for home baking, and the recipe may need to be adjusted if
salted butter is used. Leaving salt out completely will leave your cake tasting a
little off.
Identification
Direction: Identify the correct word referred by the given statements below.
Write your answers on the space provided
1. Salt
2. Egg
3. Sugar
4. Fat
5. Liquid
Types of Cakes
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to classify types
of cakes
CAKE TYPES
Cakes can be divided into two main types: foam and butter (sometimes referred
to as shortened). The differences in these types are how they are leavened or
combined.
A foam cake or Unshortened cake has a high egg-to flour ratio that allows
the cake to rise from air beaten into the eggs, egg whites, or whipping cream.
Date Developed: Document No.
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Gonzales Revision # 00
Foam cakes are light and fluffy, and examples include angel food, chiffon and
sponge cakes.
FOAM TYPE
Moist
Soft crust and crumb
Tenderness
Delicate crumb that is easily
broken apart
Angel cake is a type of sponge cake, made from egg whites, cream of tartar,
flour, and sugar. Often baked in a tube pan which resembles a bundt pan. The
cake is often drizzled with some glaze or fruity syrup.
A chiffon cake combines methods used with sponge cakes and conventional
cakes. It includes baking powder and vegetable oil, but the eggs are separated
and the whites are beaten before being folded into the batter, creating the rich
BUNDT CAKE – This shortened cake is baked in a Bundt pan, and was hereby
named the Bundt cake, that did not really sell well until the late 1960s, when
a Bundt cake won second place in a Pillsbury baking contest.
CAKE POPS – are the latest trend in dessert culture. They are a form of cake in
many shapes, sizes, flavors, and colors, made from cake balls styled as a
lollipop.
Red Velvet Cake is a type of American chocolate butter cake, made with cocoa
powder and buttermilk that has a dark-red color that comes from beets or red
food dye and is typically frosted with cream cheese icing.
Tortes are a round, rich, dense cakes that are infused with ground nuts and
fruit puree. Unlike cakes, tortes are not layered and are often glazed and
topped with fresh fruits and whipped cream
Identification
Direction: Identify the correct word referred by the given statements below.
Write your answers on the space provided.
1. _________________ Round, rich, dense cakes that are infused with ground
nuts and fruit puree.
2. ________________ Flat cakes baked square in a shallow dish.
3. ________________ A type of American chocolate butter cake, made with
cocoa powder and buttermilk that has a dark-red color that comes from
beets or red food dye and is typically frosted with cream cheese icing.
4. _______________ combines methods used with sponge cakes and
conventional cakes.
5. _______________ Type of sponge cake, made from egg whites, cream of
tartar, flour, and sugar. Often baked in a tube pan which resembles a
bundt pan. The cake is often drizzled with some glaze or fruity syrup
1. Tortes
2. Brownies
3. Red Velvet Cake
4. Chiffon Cake
5. Angel Food Cake
There are so many ways to mix up cake batter. Maybe you've always
wondered why the many methods; maybe you never thought about it until
now. But each technique is based on specific ingredients, and results in a
different final product: from a light as air cake, to one that's sturdy enough
to hold up in wedding tiers.
Common ways you might see cake mixing methods written in a recipe:
"Combine dry ingredients. Add butter and mix until it resembles sand."
The creaming method involves beating the fat and sugar until a fluffy texture
and light color is obtained. At this point, eggs are beaten into the mixture. The
final step is to add the dry ingredients and remaining liquids alternately in
smaller amounts until all the ingredients are combined. As the cake bakes, the
leavening agent, the trapped carbon dioxide from mixing, and the production of
steam, allows the cake to rise. The creaming method is the most traditional
method. Pound cakes are made by this method.
The one-bowl method is faster than the creaming method but produces a
denser product. Dry ingredients are combined in one mixing bowl and the
liquid ingredients are added. After mixing, the dry ingredients and fat, the eggs,
COMBINATION METHOD
The combination method begins with eggs whipped in a separate bowl and then
combined with the other creamed ingredients. The combination method allows
for a lighter texture by adding additional volume from the whipped eggs.
WHISKING METHOD
Often the whisking method is used for sponge cakes. First, eggs, and sugar are
whisked together for at least 10 minutes until the mixture has tripled in
RUBBING METHOD
The rubbing method is used for light fruitcakes. Fat is cut into small pieces
then rubbed into the flour with the fingertips until the mixture resembles fine
breadcrumbs, then the other ingredients are stirred in. Having cold but not too
firm butter is important in this method.
MELTING METHOD
The melting method is used for moist cakes like gingerbread. The fat, sugar,
and syrup are gently heated in a saucepan until just melted. When the mixture
is cooled, the eggs and dry ingredients are stirred in.
1) Cutting through the mixture with the edge of a spoon or other implement,
or;
2) Sliding the implement along the bottom of the bowl and bringing it up at the
side so as to lift the lower portion of the mixture and fold it over the upper
portion.
These motions are repeated until blending is complete. The object is to mix
without loss of air, as when blending stiffly beaten egg whites into a cake
batter.
Direction: True of False, Write TRUE if the statement is correct. FALSE if the
statement is wrong.
1. False
2. True
3. True
4. False
5. True
Performance Objective: Given the tools, supplies and materials, you will
be able to Pre heat the oven
Cooking Steps:
1. Bake for 30-40 minutes until the cake springs back when touched or
pulls away from the sides of the pan.
Assessment Method :
Demonstration, Questioning
Criteria YES NO
8. Sift the cocoa into a small bowl and add the red
color?
Comments/Suggestions:
Trainer:____________________________________Date:____________________
Contents:
Filling
Stacking and frosting a layered cake
Assessment Criteria:
Methodology:
Modular Approach/ Self-Paced
ASSESSMENT METHOD:
Written
Oral
Actual demonstration
Learning Outcome 2
After reading this INFORMATION SHEET, YOU MUST be able to: Identify and
familiarize Filling.
Filling – is a thick mixture which is used between the layers of cake. There are
many cake filling types that can be used. There are some points that should be
taken into consideration when choosing a filling for a cake. Some of these
points are listed below.
Consider the flavor of the cake and be sure the filling will complement
the cake's flavor.
Take into account the storage of the cake. Do not select a filling that
requires refrigeration when it will not be possible to refrigerate the cake
because of its size.
If the cake will be exposed to warm temperatures, such as at a summer
picnic, do not choose a filling that will melt or be a safety threat under
those conditions, unless it can be stored in a cooler or refrigerator.
If the cake has to be made a day or so ahead of when it will be eaten, be
sure the filling will hold up for that period of time.
For information on storing different cake filling types, see Cake Storage
Requirement - Filling Storage.
Cake Fillings
2) Fruit – There are many fruits that can be cooked into a filling for cakes
that will provide the cake with an extra special flavor. Some of the
common fruits used are strawberries, blueberries, raspberries, peaches,
apricots, and rhubarb. When using fruit fillings, a piping of frosting is
applied on top of the layer around the outer edge of the cake to act as a
dam to hold the filling in between the layers. Fresh fruit can also be
added between the layers but this type of cake should only be assembled
within a few hours of eating it. The fruit continues to ripen even when
refrigerated and its juices will begin to soak into the cake. If the cake has
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Gonzales Revision # 00
a cooked fruit filling that does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer storage.
4) Jelly, jam, or preserves – can be used to add an easy fruit flavored filling
to a cake. You can add flavor to the cake without any additional
preparation. When using jelly filling on a layer cake, use a piping of
frosting around the edge of the layer to keep the jelly, jam, or preserves
confined and then select your favorite flavor and spread it on the layer
inside the piped frosting. Cakes with this type of filling can be stored at
room temperature for up to 4 days as long as the frosting can be stored at
Date Developed: Document No.
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Gonzales Revision # 00
room temperature. The filling can be refrigerated if the frosting on the
cake calls for it.
6) Glazes and Syrups – can also be used as fillings but will not provide for a
filling with any thickness. They do provide extra flavor and help seal in
the moisture of the cake. The cake can be stored at room temperature
Direction: Write the letter of the correct answer on the blank provided.
1. D
2. G
3. A
4. F
5. B
Performance Objective: Given the tools, supplies and materials, you will
be able to Making cream cheese frosting
Assessment Method :
Demonstration, Questioning
Criteria YES NO
Comments/Suggestions:
Trainer:____________________________________Date:____________________
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to: Identify
Stacking and frosting a layered cake.
Cake layers
Cake stand
Parchment paper
Frosting
Offset spatula
Dab a couple tablespoons of frosting on the stand before putting down the first
cake layer. This will prevent the cake from sliding.
Tip: If you don’t have a cake stand, turn a large, wide-bottomed mixing bowl
upside down and place a plate on top of it. Frosting is easier when the cake is
elevated and closer to eye level.
put the cake layer on top of the frosting right-side up so that the flat bottom
sits on the stand.
Tip: Cool your cake layers upside down to help flatten them out, which will
make your final cake much prettier and easier to assemble.
Tuck overlapping pieces of parchment paper under the edge of the cake; this
will help keep your stand clean as you frost.
Place the second cake layer on top and press gently to make sure it sticks.
Take a step back and check that it is level and centered.
Put a big dollop of frosting on the center of the cake and, using the offset
spatula, spread it to the edges. If you get crumbs in the frosting, simply scrape
the dirty frosting off your spatula into a separate bowl.
Tip: Be generous when you start to frost. You can always scrape some off if you
end up with too much, but if you start with too little, you risk pulling crumbs
from the cake into the frosting.
Think of the cake in quarters and tackle one quarter at a time, turning the
cake stand as you go. Aim to get the cake covered with frosting first.
Once the cake is frosted, you can go back and beautify. Smooth out the
frosting or create swirls or other textures. Remove any excess frosting. Gently
pull away the strips of parchment paper to reveal your beautifully frosted cake.
Performance Objective: Given the tools, supplies and materials, you will
be able to Stack and frost a layered cake
Assessment Method :
Demonstration, Questioning
Criteria YES NO
11. Smooth out the frosting or create any look you like
Comments/Suggestions:
Trainer:____________________________________Date:__________________
Date Developed: Document No.
September 2019 Issued by:
Bread and Pastry Production Date Revised:
NCII Page 55 of 90
Developed by:
Jelly Mae R.
Gonzales Revision # 00
Learning Outcome 3 Decorate cakes
Contents:
Decoration of cake
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
ASSESSMENT METHOD:
Written
Oral
Actual demonstration
Learning Outcome 3
Decorate Cakes
Decoration of Cake
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to: Identify
Decoration of Cake.
Cake decorating is an art form that combines tasty desserts with a visually
pleasing aesthetic. In fact, the best cake decorators are experts at using
buttercream, fondant, gum paste, and much more to conjure up inspiring
cakes that look as good as they taste. Whether creating unique wedding cakes
or taking inspiration from art and architecture, many decorators are pushing
the boundaries of what’s possible with cake.
The following are some best cake decoration that fits to all occasion:
1. OMBRE is colorful cakes where the colors used are graduated from light to dark.
Typically, this refers to the colors of the frosting on the outside of a cake,
however the individual cake layers can also be colored to create a gradient. It’s a
fun and easy frosting technique that anyone can learn to give your cakes a pretty
and chic finish. An Ombre cakes can come in any flavor, shape or size, but you
generally want to work with a layer cake to get the look because it gives you a lot
more surface area for frosting.
Date Developed: Document No.
September 2019 Issued by:
Bread and Pastry Production Date Revised:
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Developed by:
Jelly Mae R.
Gonzales Revision # 00
2. RUFFLES This is an elegant design that can be made by cutting out strips of
fondant and applying pressure with a ball tool to the edges making them thin out
and curl. Stick on each strip of ribbon around the cake by applying some sugar
glue to the cake and overlap each piece. If you’re not a fun of fondant, you can
also create ruffles with buttercream. Use a piping bag with the petal tip and create
ruffles of any colors in any direction around the cake.
3. ANIMAL PRINT Using a thin brush, paint brown spots (or any colors you
like) of different sizes and go over the outside with black paint. You can
simply make edible paint by mixing together colored food gel and a little
vodka.
5. TEXTURED TRIPES & SWIRLS This textured buttercream stripe design is rustic
and easy to design.
7. METALLIC GOLD There are a few ways to achieve this: airbrushing or spraying
the cake, painting the cake with edible gold paint or if you’re feeling extra fancy
you can splurge on edible gold leaf
8. DRIP CAKE This trendy drip design on any cake makes it look even more
appetizing! Just carefully spill semisweet or white chocolate ganache over
the top of a firm, frosted cake and let it drop down the sides. You can use a
small spatula to help the ganache drip down.
12. LACE Vintage and beautiful, lace work adds an extra wow factor to any
cake. You can make your own edible lace or easily buy it at a craft store or
online.
13. CORNELLI LACE This three form technique is piped on a cake and gives
off a more casual look that’s still fitting for a wedding or anniversary. The
curved lines continue throughout the entire cake, but do not touch or
overlap and look similar to a lace pattern.
15. SCROLLS This creative cake decorating idea is elegant and impressive
and looks beautiful on a tiered cake. It’s pretty easy to do-simply just have
a piping bag ready to go with a small round tip and create S’s and C’s all
around the cake.
“Decoration of cake”
1. Scrolls
2. Cornelli Lace
3. Pulled Dots
4. Swiss Dots
5. Lace
Steps/Procedure:
Assessment Method:
Demonstration/Questioning
Criteria YES NO
Comments/Suggestions:
Trainer:____________________________________Date:____________________
Contents:
Cake Presentation
Assessment Criteria:
Methodology:
Learning Outcome 4
Present Cakes
“Cake Presentation”
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to: Identify
Equipment selected and used in accordance with service requirement
Cake drums measure around 12mm in thickness and are used as the base of
cakes for added support. Not only practical for transportation, cake drums are
available in a variety of shapes and are usually covered in beautiful silver, gold
or coloured foiling. Finish off with ribbon around the edge to ensure the display
of your cake is as gorgeous as the cake itself.
To display your cake creation in the most extravagant way possible, cake
stands are designed to enhance and show off your show-stopper. Available in a
multitude of sizes, designs and materials, there are cake stands for rounded
cakes, tiered cakes, cupcakes and more, as well as for all manner of
celebratory occasions so that you can deliver your cakes in style
Buying a cake pop stand is essential if you want to bake batches of cake pops –
although cake pops are a fun idea, the sticks aren't designed entirely well to
support themselves. Similarly to cake stands, cake pop stands are available in
a whole host of designs, materials and sizes so that you can present and
transport a huge amount of cake pops in an innovative, elegant way
Cake Caddy
Date Developed: Document No.
September 2019 Issued by:
Bread and Pastry Production Date Revised:
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Developed by:
Jelly Mae R.
Gonzales Revision # 00
If you've ever tried to transport a decorated cake, you'll understand the pain of
finding a smudged, lop-sided design at the end of the trip. Cake caddies are
specifically designed to prevent that, allowing you to decorate, transport and
serve your creation in a secure way. Available in a variety of shapes and sizes,
you'll be able to protect a wide range of cakes over and over again.
Cake Box
Treat Bag
1. A
2. C
3. B
4. D
5. A
Performance Objective: Given the tools, supplies and materials, you will
be able to Presenting Cake
Assessment Method :
Demonstration, Questioning
Criteria YES NO
3. Slice your cake into equal part 4 inches tall, 1 inch wide, and
2 inches in length
5. Do the garnishes
6. Serve
Comments/Suggestions:
Trainer:____________________________________Date:____________________
Contents:
Cake Storage
Assessment Criteria:
ASSESSMENT METHOD:
Written
Oral
Learning Outcome
Store Cakes
“Cake Storage”
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to: Identify
standards and procedure of storing cake products.
Cakes are perishable. No single process is the one for properly storing all
types of cakes. It is important to know the kind of the cake before deciding
how to store it properly. You should learn the proper way of storing the cake in
the cake display cabinets. Cake display cabinets are a great way of attracting a
large number of customers. Cakes are beautiful and colorful, so they appeal to
the customers. Cake display appliances have glass fronts which make them an
efficient tool for advertisement of the cakes.
It is a good practice to bake the cake at least a day ahead of when you want to
decorate it. This allows you enough time to freeze the cake before handling it.
Date Developed: Document No.
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Bread and Pastry Production Date Revised:
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Developed by:
Jelly Mae R.
Gonzales Revision # 00
Freezing the cake helps tighten the crumb and keeps it moister after
decorating. A frozen cake is easier to work with also when it comes to trimming
and cutting. Leveling and torting a cake will produce fewer crumbs when the
cake is frozen and the layers are easier to handle. See the notes below in regard
to storage of the unfrosted cake.
Remove the frozen cake from the freezer and remove the foil covering but
leave it wrapped in the plastic wrap. Allow it to set at room temperature
until thawed; thawing may take 2 to 3 hours, depending on the size of
the cake.
Remove the plastic wrap and begin frosting and decorating. You may
want to remove the wrapping during the last 30 minutes of thawing so
that the surface dries; the dry surface will make it easier for the frosting
to adhere.
Store the decorated cake according to the information in our Cake Storage
Requirements charts to be sure you are storing the cake properly for the
different types of cakes, frostings, and fillings.
To store at room temperature, the cake can be stored in one of the following
manners: in an air-tight container, covered with a covered cake plate, or
covered with an inverted bowl.
A single layer cake, such as a 9" x 13", can be stored in the pan in which
it was baked and then covered with the pans cover or with foil.
If storing a cake with a fluffy frosting that does not hold up well, place a
knife or the handle of a spoon under the edge of the cover to allow some
air flow. If the cover is air-tight with this type of frosting, it can cause the
frosting to begin to melt or run from the moisture build up.
Frosted cakes that require refrigeration can be covered in the same
manner as cakes stored at room temperature.
If you need to cover a cake with plastic or foil because it is too large for
other methods or the right storage containers are not available, you will
have to be careful when the frosting is a soft type, such as cream cheese
frosting. Place the frosted cake in the refrigerator just long enough for
the frosting to set up a little, approximately 20 to 30 minutes. Then
remove from the refrigerator and loosely cover with plastic wrap or tent
with foil to cover.
Date Developed: Document No.
September 2019 Issued by:
Bread and Pastry Production Date Revised:
NCII Page 84 of 90
Developed by:
Jelly Mae R.
Gonzales Revision # 00
How to Freeze A Decorated Cake
Our Cake Storage Requirements charts indicate the frostings and fillings
that should not be frozen.
Place the frosted cake on a solid flat surface that can be used to hold the
cake when placed in the freezer, such as a cookie sheet, cake board, or
cutting board. Place the unwrapped cake in the freezer.
Freeze unwrapped until the frosting and decorations are frozen hard.
Remove the cake when the frosting is frozen and then wrap with plastic.
The plastic should not stick to the frozen frosting.
Once the plastic wrap is secured, quickly wrap the cake with foil and
secure all of the edges tightly to protect it from air flow
Place the wrapped cake in an airtight rigid container or cake box to help
protect it if there is potential for it to be damage when stored in the
freezer.
Cut Cake:
Fondant and the buttercream have the quality of sealing in the moisture. The
cake stays fresh, and it does not dry out easily if it has an icing of buttercream
and fondant. It creates a barrier between the cake and the outer world. They
can be stored in the refrigerated cake display cabinets, but the condensation
can cause the colors to fade. To keep the icing color, it is important that you
avoid sudden temperature changes. When the cake is taken out of the
refrigerator first, transfer it to air conditioned space, so it does not suffer from
heat shock.
If you are using whipped cream or cream cheese as icing, then it should not be
left at the room temperature for a long time. It should be placed in the
refrigerator to maintain its good texture. The cream cheese icing can be frozen.
The texture of the frozen cream icing can change.
Boiled icing:
The boiled icing can refrigerate, but it can also be stored at room temperature.
Cakes with this icing should not be frozen. If frozen the texture of this icing can
become gummy.
Ganache:
“Cake Storage”
Essay Test
Direction: Explain each question, before you begin writing, read the passage
carefully and plan what you will say. Your essay should be as well organized
and are carefully written as you can make it.
For starters, if you live in the Deep South and your kitchen stays
hot and humid during the summer months, cover and refrigerate
your cake. If you made a cake that won’t be served for a few days,
cover and refrigerate your cake. Lastly, if your cake includes a
fresh fruit filling or topping, or has a frosting made with whipped
cream or mascarpone, cover and refrigerate it until you are ready
to serve. Before refrigerating, wrap unfrosted cakes in plastic wrap
to protect it from drying out or absorbing refrigerator smells. For
frosted cakes, chill the cake uncovered for 15 minutes to harden
the icing, then loosely wrap it in plastic wrap or put it in a cake
keeper. Bring a refrigerated cake out 30 minutes to an hour before
serving and let sit at room temperature.