Tesda Baking

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.
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.
Personal Protective Equipment (PPEs) are specialized equipment worn by the

employees to protect themselves from health and safety hazards while working.
PPEs in cake making includes, but not limited to, the following:
1. Hat –used to restrict the hair from falling. This could be chef’s hat, baker’s
hat, beret or ball cap.
2. Hairnet – worn to keep hair contained
3. Jacket – thick white cotton cloth, mostly double-breasted and layered.

This is to protect from splattering of boiling liquid, and from heat of stove
and oven. Some jackets are reversible, to hide any spills.
4. Apron – gives legs special protection against spills.The color can be

white, black or any color with the company’s logo on it.
5. Pants/Trouser – protects legs from spills and splashes. It can be white,

black, or black-and-white striped.
6. Shoes – used to protect the feet if something hot spills or something

sharp dropped
7. Mask – worn to prevent the saliva from contaminating the food
8. Gloves – worn to protect food from contamination when hands have

burns, cuts or infection. It can never be a replacement for washing
hands.
Handwashing Technique
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 4: Setting up your Work Station
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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
o Measuring spoons used in measuring small quantities of dry

and liquid ingredients such as baking powder, salt, vanilla
extract etc.
o Weighing scale used in measuring large quantities of

ingredients. A dietetic or spring form scale is used for baking
purposes. Example is the spring type and digital scale.
o Kitchen Scale used to measure dry, liquid or chopped

ingredients. It is more accurate than measuring cups. This is the
preferred kitchen tool to used to measure small quantities of
ingredients
o Timer monitors the rising of the yeast and the baking time.
o Oven thermometer varies from top to bottom and side to side.

This is placed inside the oven to monitor the temperature while
baking.
o Candy thermometer used to measure the temperature of boiled

sugar.
Mixing Tools
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.
• Slice Tray is an 18cm wide x 28cm long baking pan used in baking
brownies, vanilla slices and zucchini slices.
TIN PREPARATION
To prepare the baking pan, tins are lightly greased and then lined with
greaseproof paper. Doing this will maintain the shape of the cake and will
insulate the product during baking.
Keep in mind that the correct type of paper required in the recipe must be used.
To line the tin mould with paper, mark the internal size of the mould on the paper,
then fold and cut the paper. Do not cut unless the size is checked. Make sure that
the paper fits and should not be more than 1cm above top edge of the tin mould.
Aside from using the greaseproof paper, such as parchment paper, other
preparation in preventing the cakes or sponges in sticking to the tins are the
following:
• Using greasing emulsion (mixture of fat and starch)

• Brushing the pan with fat and dipping it into flour
• Brushing with fat and dipping the tin into sugar
• Using fat only
It is advisable to use the same fat for greasing to retain the best possible flavor.
Note that torte or Gateau rings are not to be greased because the center of the
sponge would be higher than the sides and the product will shrink. Its base
should only be covered with greaseproof paper.
Cutting Tools
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.
• Flour sifter used to sift flour.
• Pastry brush used in greasing pans or surface of pastries and breads.
• Spatula comes from different sizes. Small spatula is used to remove

muffins and molded cookies from pans, large spatula for icing or frosting
cakes, flexible blade is used for various purposes.
• Rolling pin is used to flatten or roll the dough.
• Pastry tips is used to decorate cake with frosting. It has many sizse and
shapes.
• Utility tray is used to hold the ingredients together.

• Parchment paper (also known as baking paper or bakery paper) is a
heavy duty grease resistant, waterproof, non-stick paper used in baking.
It is different from wax paper.
• Wire cooling racks (simply known as wire rack) is a flat grid made of
stainless steel used to cool the cake quickly and evenly after baking. This
is also used to let the air circulate freely on the baked goods to prevent it
from getting soggy from condensation.
Other Baking Equipment
• Double broiler is commonly used in melting chocolate.
• Dutch oven is an old-style cooking vessel used for hundreds of years. This
cooking pot is usually made out of cast iron with a tight-fitting lid.
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 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 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
churning the cream until it is semi-solid, and can be salted or unsalted.
This ingredient is used to create crispiness, flaky layers, tenderness and
golden-brown color.
• Margarine was created in the later nineteenth century as an alternative to

butter. It is made from 80% partially-hydrogenated vegetable to make it
solid and the remaining 20% is made up of flavouring, coloring, liquid and
other additives.
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 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 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, Flavoring and Spices (also referred to as minor ingredients)

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

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

liquid milk or condensed milk.
Unit 2
Baker’s Percentage
As discussed earlier, the main ingredient in producing cake is the flour. Baker’s
percentage will rely solely on the percentage of the flour in a given recipe.
To compute for the baker’s percentage in a recipe, the total weight of each
ingredient is divided by the total weight of the flour. The result is then multiplied
by 100 percent to get the percentage of the ingredient, or
(Total weight of ingredient / Weight of the flour ) x100% = % of the ingredient
Remember that the flour is always 100%. If there are 2 kinds of flour, their
combined or total weight is still 100%.
Calculating the Percentage of Each Ingredient
Getting the baker’s percent means getting the percentage of each ingredient.
Baker’s Percentage is not the percentage of the total yield but is used to show
ingredient proportion. The advantage of knowing the baker’s percentage is that
you can adopt it for any given yield.
In getting the percentage, you will first need the list of ingredients needed in
making cake. In this cake, use the ingredient and its yield in making butter cake.
Ingredient Weight
All-purpose Flour 195 g
Cake Flour 180 g
Butter 227 g
Baking Powder 14 g
Salt 3.35 g
Sugar 350 g
Large Eggs 226.8 g
Vanilla Extract 8g
Fresh Milk 302.5 g
1. Convert the weight of all ingredients into grams.
2. Get the weight of all types of flour used in making cake. In the example,
add the weight of the all-purpose flour and the cake flour to get the total
weight of the flour.
195 g + 180 g = 375 g total weight of the flour
This will be used as the given number in the denominator.

3. To compute for the baker’s percentage of the all-purpose flour, divide its
weight to the total weight of the flour multiply by 100%
195 g / 375 g = 0.52 x 100% = 52%
4. Another example is the percentage for butter. Divide its weight to the
weight of the flour multiply by 100%.
The weight of the butter is 227 g, the total weight of all-purpose flour and
cake flour is 375 g.
227 g / 375 g x 100% = 60.5%
The portion of butter in the mixture is 60.5%.
Ingredient Weight Percentage

All-purpose Flour 195 g 52%
Cake Flour 180 g 48%
Butter 227 g 60.53%
Baking Powder 14 g 3.73%
Salt 3.35g 0.89%
Sugar 350 g 93.33%
Large Eggs 226.8g 60.48%
Vanilla Extract 8g 2.13%
Fresh Milk 302.5g 80.67%
TOTAL 1506.95 g 401.76%
5.
6. Get the total weight of the ingredients. That will be the total weight of the
dough. In this recipe, the batter weighs 1,506.95 g or 1.5 kg. Make use of
the cake pan conversion to determine if the size of the pan is enough for
the batter.
The total percentage of 402% parts, meaning the part of flour is 100, other
ingredients is 302%.
Converting Formula to a New Yield

Supposedly, you need more or less weight of the batter. The dilemma faced by
most pastier is the conversion of the recipe to a smaller or larger yield. Small
changes in the measurement of the ingredients can greatly affect the outcome
of the baked goods. Use this technique to convert the recipe or formula to a new
yield.
For example you have this butter cake recipe, but the batter of the recipe is
enough for two 9-inch round pans. You only have one 9-inch round pan that
would fit a 750 g batter. Having the formula that is 402% parts, this will determine
the calculation of weight for each part.
1. To achieve the desired weight, divide it with the baker’s percentage or the weight
of each part. Round off the answer.
Desired weight of batter / baker’s percentage = amount needed to make the

desired weight
e.g. 750 g / 402% = 1.87 = 1.9
2. To get the weight for each ingredient, multiply the total 1.9 to the percentage of
each ingredient.
Ingredient Weight Percentage Weight of the New Yield (in grams)

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

Good quality cake must have proper proportion. Remember that the
tenderizing agents are sugar, shortening and egg yolk. The binding or
toughening agents are flour, egg white and milk solids. In general, it is
recommended to use same quantity of flour to sugar, except for High Ratio
formulas. The density of the cake is determined by the egg content. The
more egg content as compared to the flour and sugar, the lighter the
sponge will be.
Common Measurement Abbreviation
Is the abbreviation Tbsp different from TB or T?’
This small detail causes confusion even among professional food workers. These
measurement abbreviations can mostly be seen in recipes. They are not hard to
master because they just simplify the units of measurement, like tablespoon,
grams, etc.
Study and familiarize yourself with the different abbreviations.
Abbreviation/s Description
C, c Cup
g Gram
kg Kilogram
L, l Liter
lb Pound
mL, ml Milliliter
oz Ounce
pt Pint
t, tsp Teaspoon
T, TB, Tbl, Tbsp tablespoon
Standard Table of Weight and Measure
Aside from the Baker’s Percentage, another factor that contributes to make a
perfect cake is the precise measurement of ingredients. But are you aware that
there are differences in cup conversion and spoon sizes?
Did you know that the U.S., U.K. and Australian Standard Weights have a different
measurement of cups, teaspoons and quarts?
Best example is the measurement of cups.

In U.S., one cup is 237 milliliters.
In U.K., one cup is 227 milliliters.
In Australia, one cup is 250 milliliters.
One could also notice that the U.S. standard weight is usually pound (lb) or ounce
(oz). You should also be aware that Australian recipes require the use of
Australian standard measuring cups and spoon.
It is best to weigh by using a kitchen scale than to measure using a measuring

cup. Although this is the case, measuring cups and spoons are frequently used in
recipes because it is one of the most common and available household utensils.
Standard Table of Weight and Measure

1 tablespoon (T or tbsp) 3 teaspoon (t or tsp.)
2 tablespoon 1/8 cup /td>
4 tablespoon ¼ cup
5 1/3 tablespoon 1/3 cup
¾ cup plus2 tablespoons 7/8 cup
16 tablespoon 1 cup (c.)
2 cups 1 pint
4 cups 1 quart
16 ounces 1 pound
COMMON UNITS OF WEIGHT
1 pound (lb.) 463.59 grams
1 ounce 28.35 grams
1 kilogram (kg.) 2.21 pounds
1 gram .035 ounces
1 medium orange ¼ to ½ cup (slice)
1 medium apple 1 cup slice
14 oz. can condensed milk 1 ¼ cups
14 oz, can evaporated milk 1 2/3 cups
1 lb. brown sugar 2 ¼ cups (packed)
1 lb. confectioner sugar 3 ½ cups

1 lb. confectioner sugar 2 ½ cups
1 lb. nuts 4 ½ cups
1 lb. dried nuts 2 cups
5 whole eggs 1 cup
12 egg yolks 1 cup
8 egg whites 1 cup
COMMON UNITS OF VOLUME
1 bushel (bu) 4 pecks
1 peck (pk) 8 quarts
1 gallon (gal.) 4 quart
1 quart 2 pints
2 pints 964.4 milliliters
1 teaspoon (tsp. or t.) 4.9 milliliters
1 tablespoon (T. or tbsp.) ½ fluid ounce
½ fluid ounce 14.8 milliliters
15 ounces raisins 3 cups
1 pound dates 2 ½ - 3 cups
½ pint whipping cream 2 cups whipped creams
Converting Units of Measure

The conversion tables above are very important tools in measuring ingredients
precisely.
The use of ratio and proportion is very useful for this process.
Here's how.
A ratio is an ordered pair of numbers a and b, written a / b where b does not

equal 0.
A proportion is an equation in which two ratios are set equal to each other.
example:
1 cup / 16 tablespoon is a ratio

12 inches:1 foot is also a ratio
12 inches = 24 inches is a proportion

1 foot 2 feet
Notice that if you cross multiply:
12 x 2 = 24 x 1
24 = 24
Converting Units
Suppose you want to convert 8 tablespoons into cup measurement. Use the
formula 16 tablespoon = 1 cup (see table of weights and measurement). Make sure
the unit of measure tablespoon can be cancelled.
Using Ratio and Proportion:
8 tablespoon = 16 tablespoon; where X is the number of cups, take note

that numerators of both side should have the same unit
X 1 cup
This can also be written as:
____ X___ = __1 cup__

8 tablespoon 16 tablespoon
Since tablespoon as a unit is in both sides of the equation, it can be cancelled

out by dividing/multiplying both side by tablespoon.
Cross multiplying:
16 X = 8 cup ; divide both sides by 16; since
X = _8_ = 1/2 cup

16
OR that's simply dividing the number of tablespoons by 16 to convert it to cups.
that is 8 divided by 16 which is equal to 1/2 cup.
Temperature Conversion Table
To bake a baker, you must know not only your oven, but also how to convert
temperature from Celsius to Fahrenheit, and vice versa. You must also know if the
oven to be used is electric, electric fan forced or powered by gas range.
Use this temperature conversion table to convert temperature depending on
what is listed in the recipe and on the type of oven to use.
Is Fahrenheit different from Celsius?

Yes. In degrees Fahrenheit, water freezes at 32 degrees and boils at 212 degrees (at sea level). In
degrees Celsius, water freezes at 0 degrees and boils at 100 degrees.
Fan forced, often known as fan baked or convection oven, works by letting the
warm air circulate around the oven. That is why fan forced oven are usually 20°C
lower than the regular or electric oven. However, this oven is not recommended
to bake cakes because it makes the cake set too quickly than the desired time or
gets dried out.
Celsius (°C) Electric Celsius (°C) Fan Forced Fahrenheit (°F) Gas Description
110 90 225 ¼ Very cool
120 100 250 ½ Very cool
140 120 275 1 Cool
150 130 300 2 Cool
160 140 325 3 Moderately cool/Warm
180 160 350 4 Moderately Warm
190 170 375 5 Moderately hot
200 180 400 6 Fairly hot
220 200 425 7 Hot
230 210 450 8 Hot/Very hot
250 230 475 9 Very hot

260 240 500 10 Extremely hot
Cake Pan Size Conversion Table
In baking, we cannot ignore some instances that the pan required is not
available. Use this chart to convert the required pan size to any of the listed
alternative pan.
If the available pan size is not listed and has its unusual pan size, measure the
amount of water it takes to fill the pan. Compare the volume in the chart and
determine how much batter you need. You can also change the yield using
baker’s percentage, if needed.
If the alternative pan is used, fill the pan to half-way mark to ensure that it will
rise evenly. Baking time may also change so change for doneness using your
own method. Extra batter should not be disposed and can be used to make a few
cupcakes.
Required Pan Size Volume Alternative Pan
1 (8-inch) round cake pan 4 cups 1 (8 x 4)-inch loaf pan;

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

pans;
1 (9-inch) tube pan;
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;
dish
2 (9-inch) round cake pans 12 cups 2 (8 x 4-inch) loaf

pans;
pans;
1 (10-inch) Bundt pan;
dishes; 1 (10-inch)
springform pan
1 (10-inch) round cake pan 11 cups 2 (8-inch) round cake

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

pans;
3 or 4 (9-inch) round
cake pans;
pans
9-inch tube pan 12 cups 2 (9-inch) round cake
pans;
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;
pans;
pans;
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;
pan
9 x 13 x 2-inch baking dish 15 cups 1 (10-inch) Bundt

cake pan;
pans;
pans;
1 (10 x 15-inch)
jellyroll pan
10 x 15 x 1-inch jellyroll pan 15 cups 1 (10-inch) Bundt

pan;
pans;
pans;
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;
dish
9-inch springform pan 10 cups 1 (10-inch) round
cake pan;
pan;
pans;
pans
10-inch springform pan 12 cups 2 (8 x 4-inch) loaf

pans;
pans;
1 (10-inch) Bundt
pan;
dishes; 2 (8-inch)
round cake pans
8-inch square baking dish 8 cups 1 (9 x 2-inch) deep

dish pie plate;
1 (9 x 5-inch) loaf
pan;
2 (8-inch) pie plates
9-inch square baking dish 8 cups 1 (11 x 7-inch) baking

dish;
1 (9 x 2-inch) deep
dish pie plate;
1 (9 x 5-inch) loaf
pan;
2 (8-inch) pie plates
Substitution of Weights and Measure
In baking, substitution of one ingredient is sometimes necessary. But remember

that using different ingredients can affect the taste and texture of the baked
good, so it is also important to understand the role or part of the ingredient in the
recipe.
Ingredient Amount/ 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 Yeast 1 teaspoon 1 package (7 gram) dry yeast compressed yeast cake
Whole Egg 1 piece 2 egg yolks or 3 tablespoon thawed from frozen eggs, 2
½ tablespoon sifted dry whole eggs powder plus 2 ½
tablespoon lukewarm water
Egg Yolk 1 piece 1 1/3 tablespoon frozen egg yolk

Egg White 1 piece 2 tablespoon frozen egg white, 2 teaspoon dry egg yolk
powder plus 2 teaspoon water
Unsweetened 1 square 3 tablespoon cocoa plus 1 tablespoon fat

Chocolate
Butter 1 cup 1 cup margarine, 7/8 to 1 cup hydrogenated fat plus ½

teaspoon of fat, 7/8 cup of lard plus ½ teaspoon salt
Coffee Cream 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 milk
Measuring Dry and Liquid Ingredients
Measuring both dry and liquid ingredients is an important task to do, especially if
you are measuring using cups or spoons. There are specific instructions or
procedures that should be followed to correctly get the desired weight or volume
of each ingredient.
Guidelines in Measuring Dry and Liquid Ingredients
• Sift the ingredients in a dry measuring cup, then level off using a spatula or
a knife. If it is scooped directly from the bag, the flour will be compacted
and will get more than what the recipe needs.
• Sift the dry ingredients. Fill the measuring cup until overflowing. Do not
shake the cup. Level off with a spatula. Sifting is necessary if the
ingredient is lumpy.
• For solid fats, fill the measuring cup while pressing until it is full. Level it with
a spatula.
• Pour the liquid ingredient in a glass measuring cup. Check if it is filled up to

the measuring mark. Do not lift the cup while measuring.
• It is best to weigh by using a kitchen scale than to measure using a

measuring cup. Using a cup can make the amount intended less or more
depending on how tight or packed the ingredient is to the cup. However,
cups and spoon measures are frequently used because it is readily
available as one of the common household utensils.
Note that “1 cup flour, sifted” is different from “1 cup sifted flour”. “1 cup flour, sifted”
means you need to measure first, then sift the flour.
While “1 cup sifted flour” means you need to measure the already sifted flour.
Lesson 2
Mixing and Gluten Development
Understanding Gluten
Others may wonder what gluten is. Gluten refers to the protein substance present
in wheat flour that gives shape and structure to the baked goods.
In order for the bread to develop structure, the gluten must first be developed.
Gluten in wheat flour must first absorb water. As it is mixed or kneaded, the gluten
forms strands that are long and elastic. As the batter is leavened, or is light and
expanded before it is baked, the strands confine the gases in its tiny pocket and
the product rises. When it is baked, the gluten rises and solidifies giving structure
to the baked goods.
Controlling the Gluten

The concern of every Pastry Chef is the development of the gluten in the flour, not
on the starch. Too much gluten makes the cake tough. Without - or less than the
required - gluten can result to a cake that doesn’t have good structure, or
doesn’t hold together.
If a recipe requires much gluten or large amount of flour, the end product of a
cake would be firm and chewy. If there is little gluten development, then the cake
would be tender.
The ways that could control the gluten development would be the following:
• Flour selection
The flours are classified as either strong or weak based on their protein
content. Strong flour refers to hard wheat that has high protein content.
Weak flour refers to soft wheat that has low protein content.
That is why strong flours are used for breads, and weak flours are used
for cakes.
Note that only the wheat flour develops gluten. If making bread from other grains
such as rye, other than wheat flour, make sure the formula is balanced with some
high-gluten wheat flour, or else the bread will be heavy.
• Shortening
As discussed in the previous lesson, any fat used in baking are called
shortening. It is called ‘shortening’ because it shortens the gluten stands.
It works by lubricating the strands so that they will not stick together. That
is why fats are also called tenderizers.
Remember that making a cake with high fat content will make it crumbly,
but too much of it will result to a weakened structure.
• Liquid
Liquid ingredients, such as water and milk, in a recipe can affect the
development of gluten. As discussed in the introductory part of this
lesson, gluten develops before baking, when the gluten proteins absorb
the liquid. This greatly affects the toughness or tenderness of the cake
being prepared. Recipe that calls for less liquid result to tender or soft
cakes.
• Mixing method
Mixing of the batter also affects in the development of the gluten. The
more the batter is mixed, the more it is developed. Cakes, together with
the pie crust, muffins and other product that must be tender should be
mixed for a short time. Meanwhile, bread dough are mixed and kneaded
for a long period of time to develop gluten.
It is also possible to overmix the batter. This will result to the

overstretching of the gluten strand causing it to break or to crack even
after baking.
If the eggs are overwhipped there is dull appearance and there is

curdling. If there is no air, there will be a dull texture. It should be silky
smooth with no sign of breakage.
The Baking Process
The baking process is the same process from baking cakes to breads and
cookies. This change happens in order, or at the same time, or not one after the
other. Knowing each stage would help you how to control them.
1. Melting of fats
2. Formation and expansion of gases
3. Killing of yeast and other microorganism
4. Coagulation of proteins
5. Gelanitization of starches
6. Escape of water and other gases
7. Crust formation and browning
There is chemistry in baking! Recall the ingredients to be used and how it would
help to bake high-quality, flavourful cakes. The ingredient that has an intimate
chemistry includes the flour, leaveners, fats, sugar and eggs.
Stage 1. Melting of Fats

There is a reason why melted fats and even room temperature butter is done in
the mixing process or while preparing the batter. As the fat melts, they release
trapped gases and surround the air cell at different temperature. These gas
bubbles from the melted fats make the baked goods more tender/soft, having
melt-in-the-mouth texture, dividing the batter into delicate sheets.
Stage 2. Formation and Expansion of Gases

Some gases are present, some expand as they are heated. Gases formed from
yeast and baking powder as it expands if they are heated. This expansion causes
the cake to rise and transform, making the cell wall thinner as they are stretched.
This expansion causes the product to become soft and tender. Aside from gases,
steam is also formed as the moisture of the batter is heated.
Stage 3. Killing of Yeast and Other Microorganism

The batter may also contain other microorganism, such as bacteria and mold, in
addition to the yeast. These microorganisms die when the temperature of the
batter in the oven reaches about 140 degrees Fahrenheit or 60 degrees Celsius.
Fermentation stops and no more gas are released when the yeast dies.
Stage 4. Coagulation of Proteins

When the temperature is high enough, protein such as gluten and egg proteins
solidify or coagulate. This gives structure to the baked goods.
That is why baking temperature is crucial in cake making. If the coagulation

starts soon caused by too high temperature, the solidification will start too soon
before the expansion of gases complete. This will result to baked goods that has
poor volume or split gas.
If the temperature is too low, the product may not solidify or not set enough,
making the product collapse.
Stage 5. Gelatinization of Starches

The starches will then absorb the moisture, enabling it to expand and become
firm.
Stage 6. Escape of Water and Other Gases

As you bake the cake, water and gases are released due to its rise in
temperature, but this happens fastest in the last stages of baking. Note that
water evaporation decreases the weight of the baked good, as it enables crust
formation.
Stage 7. Crust Formation and Browning

As water evaporates or escapes as explained in stage 6, it enables the formation
of crust and browning. Browning is due to the caramelization or browning of
sugar, while the starches and proteins undergo Maillard browning that
contributes to its flavour. Another factor that increases the browning is the
inclusion of milk, sugar and egg in the recipe.
Staling
What is Staling?
The main concern of the baker is to make the cake fresh and flavourful, while
keeping its structure intact. Staling refers to the change of texture and aroma of
the baked goods. This is due to the lossn of moisture made by the starch
granules and the structure changes of the baked cake. Having the cakes stale
makes it firmer, drier and more crumbly.
Techniques to Slow Down Staling

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

To protect the product, wrap the cake bases with or without icing in a
cling wrap or plastic.
2. Adding moisture retainers to the formula.

Ingredients that can retain moisture are fats and sugars. Products that
are high in these have less chance of being stale. For longer keeping,
small amount of fat or sugar can be added to the formula. The moisture
retained will also increase the holding capacity of the baked cake.
3. Freezing.
Cakes that are frozen before they become stale can maintain its quality
for a longer period of time. These cake bases should be served after
thawing or losing its stiffness by being warmed.
Refrigerating, on the other hand, can increase speed of staling.

Refrigerating can only be done in storing cream fillings.
Lesson 3
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.
UNIT 3
The main ingredient of this cake is the butter. This consists of the basic
ingredients such as the butter, sugar, egg, flour, and a leavening agent – the
baking powder. The mixing and production method that can be used in making
this cake are the creaming method, blending method or combining method.
Among these, the creaming method is commonly used since it produces the
lightest cake with greater volume. The goal of this method is to incorporate
maximum air into the batter to achieve the desired volume, to restrict the
development of gluten, to provide structure and tenderness to the product, and
to have uniform batter.
Example:
Yellow Butter Cake

Inspired by The Martha Stewart Show Yield: Makes two 9-inch cake layer Tools and
Equipment:Two 9-by- 2 inch round cake pan, parchment paper, pastry brush, sifter, rubber
spatula, cake board, electric mixer, wire rack, oven, cake tester, mixing bowls
Ingredients
2 sticks (1 cup/227 g) unsalted butter, room temperature, plus more for pans
1 1/2 cups (195 g) all-purpose flour, plus more for pans
1 1/2 cups (180 g) cake flour
1 Tbsp. (14 g) baking powder
1/2 tsp salt
1 3/4 cups sugar
4 pcs. large eggs (200 g without shell)
2 tsp pure vanilla extract
1 1/4 cups fresh milk
Procedure:
1. Preheat the oven to 300 degrees Fahrenheit. Line the bottom of two 9-by-
2-inch round springform pans with parchment paper. Butter parchment
paper and dust with flour, tapping out excess. Set aside. In a medium
bowl, sift together the all-purpose flour, cake flour, baking powder and
salt. Set aside.
2. Using a mixer set in medium speed, beat the butter and sugar until light
and fluffy for 3 to 4 minutes, scraping down the sides of the bowl as
needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer
on low speed, add the flour mixture in three parts, alternating with the
milk. (Your sequence must begin and end with the flour.) Beat until
combined after each addition.
3. Divide batter between the prepared pans, and smooth with an offset
spatula. Bake at 300°F for 30 to 35 minutes, rotating the pan halfway
through, until cake is golden brown and a cake tester inserted into the
center comes out clean. Transfer the pan to a wire rack to cool for 20
minutes. Invert the cake onto the rack. Peel off the parchment. Invert the
cake and let it cool completely, top side up.
Sponge cake is a soft, light cake that contains eggs beaten into foamy
consistency. It is used as the base in making Swiss roll.
Example:
Swiss Roll
Inspired by TESDA ACE Yield: 7 to 8 sliced rolls Tools and Equipment: 12.5-by-8.5
inch baking sheet, mixing bowls, whisk, spatula, parchment paper, oven, wire
rack, pastry brush, cake tester
Ingredients
3/4 cup (90 g) sifted cake flour

½ tsp (2.5 g) sifted baking powder
¼ tsp salt
4 pcs. (72 g) egg yolks
½ cup sugar, divided into half
4 pcs. (120 g) egg whites
1 tsp vanilla
3 Tbsp. water
1 tsp lemon extract
1/8 tsp cream of tartar
Procedure:
1. Preheat the oven to 300 degrees Fahrenheit for 10 to 15 minutes. Butter the
12.5-by-8.5 inch baking sheet and line its bottom with parchment paper.
Butter the parchment paper.
2. Using a spatula, mix the flour, baking powder, ¼ cup sugar and salt. Set
aside.
3. Beat egg yolks with a wire whisk. Gradually add the dry ingredients
alternately with water until all dry ingredients were added. Add vanilla
and lemon extract. Set aside.
4. In a separate bowl, beat egg whites using a mixer set on low speed. Do
this until you've reached the soft peaks stage. Gradually add the 1/8
teaspoon cream of tartar and the remaining ¼ cup sugar. Beat until the
sugar dissolves, having a stiff texture.
5. Cut and fold the flour mixture with the egg white mixture. Pour the
mixture in the rectangular pan line with parchment paper and smooth
with a spatula.
6. Bake at 300°F for 10-15 minutes. Insert the cake tester making sure it
comes out clean. Transfer pan to a wire rack to cool for 15 minutes.
7. Lay the parchment paper on the table and dust it with confectioners’
sugar. Invert the cake on the prepared parchment paper. Cut off any
hard crusty edges. The cake base in making Swiss Roll is now ready.
Genoese Cake
Play Video
It is a French Sponge Cake - it is like a regular sponge cake, but with added
butter. Having added butter, makes it more tender and flavourful. This type of
cake is made to rise by beating air into the eggs, without using baking soda or
baking powder.
Example:
Genoese
Inspired by The Martha Stewart Show, December Holiday 2007

Yield: Makes one 10-inch round cake
Tools and Equipment: 10-inch round springform pan, parchment paper, mixing bowl, sifter,
whisk, heatproof bowl, gas range, electric mixer, spatula, knife, wire rack, oven
Ingredients
8 large eggs, room temperature

1 1/3 cups granulated sugar
1 ½ tsp vanilla extract
1 ¾ cups all-purpose flour, plus more for dusting
1/8 tsp salt
1 stick (8 Tbsp.) unsalted butter, melted and cooled
1/8 stick unsalted butter, room temperature, for the pan
Procedure:
1. Preheat oven to 350 degrees Fahrenheit. Butter a 10-inch round springform

pan. Line bottom with parchment paper cut to fit, and coat it with butter.
Dust with flour, and tap out excess.
2. Sift the flour and salt in a bowl. Set aside.
3. Whisk together eggs and sugar in a large heatproof bowl. Set bowl over a
pan of simmering water, and whisk until mixture is warm and sugar has
dissolved, for about 3 minutes.
4. With a mixer set on high speed, beat egg mixture until it is pale and very
thick for about 12 minutes. Beat in vanilla. Add the sifted flour mixture
over the egg mixture in 3 parts, folding gently with a spatula. When the
batter is almost incorporated, place about 1/2 cup of this mixture into the
bowl containing the melted butter. Pour this back to the main batter and
gently fold until completely incorporated.
5. Gently pour the batter into a prepared pan. Bake at 350°F for 30 to 35
minutes or until a toothpick inserted into center of cake comes out clean,
and the top springs back when lightly touched. Let the cake in the pan
cool completely on a wire rack.
6. Run the knife around the sides of the pan. Invert cake onto rack and
remove parchment.
From the word itself ‘pound’, this type of cake is traditionally made with a pound
of flour, butter, eggs and sugar. Additional flavourings or dried fruits can also be
added.
Example:
Classical Pound Cake
Inspired by Martha Bakes, February 2011

Yield: Makes 2 loaves
Tools and Equipment: 9-by-5-by-3 inch loaf pans, pastry brush, sifter, electric mixer, straight
edge spatula, wire rack, oven, offset spatula, cake tester
Ingredients
• 3 sticks (1 ½ cup/340 g) unsalted butter, room temperature, plus more for

pans
• 4 cups (400 g) sifted cake flour, plus more for pans
• 1 tsp salt
• 4 tsp (18 g) baking powder
• 2 3/4 cups sugar
• 8 pcs. eggs, room temperature (400 g without shell)
• 1 cup milk, room temperature
• 2 teaspoons pure vanilla extract
Procedure:
1. 1. Preheat the oven to 325 degrees Fahrenheit. Butter the two 9-by-5-by-3-
inch loaf pans and dust it with flour. Set aside.
2. 2. Sift the flour with the salt and baking powder two times and set aside.
3. 3. With an electric mixer set on medium speed, cream the butter until
fluffy. Add the sugar gradually, beating until light and fluffy.
4. 4. Add the eggs, one at a time, beating well after each addition. Add the
flour mixture to the butter mixture, alternating with the milk and vanilla.
Stir only until thoroughly blended.
5. 5. Pour batter into the prepared pans, making sure to divide the batter
evenly between the two pans. Level tops with an offset spatula. Bake at
325°F for about 1 1/2 hours, until the cake tester comes out clean. Let the
cake cool in the pan for about 10 minutes, then invert to a wire rack to
cool thoroughly.
Serving suggestion: Plate the cake with a teaspoon of cream cheese and blueberry
on the side. Dust it with confectioners’ sugar.
Madeira Cake, also known as English Pound Cake, is derived from the pound
formula. This traditional English cake is from an 18th to 19th century recipe similar
to pound formula but is flavoured with lemon zest and almond.
Example:
Madeira Loaf Cake
Inspired by bbcgoodfood.com, January 2012

Serving: 8 slices
Tools and Equipment: 9-by-5-by-3 inch loaf pan, pastry brush, greaseproof paper, electric
whisk, wooden spoon, skewer, wire rack, oven, mixing bowls, cake tester
Ingredients
175 g butter, softened, plus extra for greasing

175 g caster sugar
3 pcs. large eggs (150 g without shell)
1 lemon zest
¼ tsp vanilla extract
220 g all-purpose flour
1 ½ tsp baking powder
½ tsp salt
50 g ground almonds
Procedure:
1. Heat oven to 325 degrees Fahrenheit. Butter and line the base of 9-by-5-
by-3 inch loaf pan with parchment paper.
2. In a bowl, mix the all-purpose flour, baking powder and salt. Set aside.
3. In another bowl, beat together the butter and sugar with a mixer on
medium speed. Do these until the mixture is light and creamy, then beat
in the eggs one at a time. Add the lemon zest and vanilla. Now beat in
the flour mixture and almonds until you have a thick batter. The batter
should be loose enough that it falls off a wooden spoon. If it’s too thick,
mix in 2 Tbsp. of milk.
4. Tip the batter into the tin and smooth over the top with a spatula. Bake at
325 °F for 35 to 40 minutes until the cake tester inserted in the middle
comes out clean. Remove from the oven then leave to cool for 15
minutes. Remove from the pan, peel away the paper and leave on a wire
rack to cool completely before slicing. The loaf can be kept in an airtight
container for three days.
Chiffon Cake is a very light cake with spongy texture that is made with vegetable
oil, eggs, sugar, flour, baking powder and flavouring such as vanilla extract. Since
it contains egg yolks and oil, it is expected that this cake is much richer
compared to other cakes.
Example:
Chiffon Cake
Inspired by Martha Stewart Living, June 2012

Yield: 12 servings
Tools and Equipment: 9 ½ inches in diameter by 4 ½ inches deep tube pan, electric mixture,
spatula, paring knife, cake plate or platter, mixing bowls, wire whisk, cake tester
Ingredients
2 1/4 cups (270 g) cake flour

1 1/2 cups white granulated sugar, divided
2 1/4 tsp (11.25 g) baking powder
3/4 tsp salt
1/2 cup vegetable oil or corn oil
7 pcs. (126 g) large egg yolks plus 9 pcs. (270g) large egg whites
3/4 cup whole milk
1/2 tsp cream of tartar
Procedure:
1. Preheat oven to 325 degrees Fahrenheit. Cover the 9 ½ - by – 4 ½ deep

tube pan with butter. Set aside.
2. In a bowl, whisk together cake flour, 3/4 cup white granulated sugar,
baking powder and salt. Set aside. Whisk together in another bowl the
egg yolk, milk and oil. Gradually incorporate the flour mixture into the egg
yolk mixture and mix it using a wire whisk. Set aside.
3. Beat egg whites with a mixer on high speed, until frothy. Add cream of
tartar and vanilla extract, and beat until soft peaks form. Gradually add
remaining 3/4 cup white granulated sugar, beating until stiff, glossy
peaks form for about 5 minutes. Whisk one-third of the egg-white
mixture into batter. Gently but thoroughly fold in remaining egg-white
mixture with a spatula.
4. Transfer the batter to the tube pan. Bake at 325°F for 52 to 55 minutes or
until top of cake springs back when touched. Let cool upside down for 1
hour.
5. Slide a knife around edges of tube and side of pan, and then release the
cake.
Serving Suggestion: Cut the cake horizontally into 2 layers with a serrated knife.
Transfer bottom later to a cake plate. Spread the whipped cream and blueberries.
Top with the remaining cake layer and sprinkle with confectioners’ sugar.
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, also known as butter cream, butter icing or mock cream, is the
traditional choice used to fill and coat the cake. It is due to its flavor and
versatility. It also softer and more spreadable compared to other icings.
Example:
Vanilla Buttercream Frosting

Yield: 3 cups
Tools and Equipment:
• hand mixer or electric mixer

• lazy susan
• straight edge spatula
• mixing bowl
Ingredients
2 sticks (1 cup/227 g) unsalted butter, softened

3 ½ cups confectioners' sugar
1 tsp fresh milk
1 tsp vanilla extract
1/8 tsp salt
Procedure:
1. Cream room temperature butter with a hand mixer set on medium speed
until the texture is smooth and fluffy. Gradually beat in confectioners'
sugar until fully incorporated. Beat in the salt until blended.
2. Add the vanilla and milk, and beat for an additional 3 to 5 minutes or
until smooth and creamy.
Serving Suggestion: Use vanilla buttercream to coat a 9-inch cake. Top it with
blueberry.
Crème Patisserie, known as pastry cream or vanilla custard, is an important

ingredient used in many French recipes. This is a classic creamy custard
commonly used as fillings not only for cake but also for tarts and pastries. This
can also be used as fillings to make Swiss Roll.
Example:
Crème Patisserie/Vanilla Custard
Yield: Makes 1 ¼ cups
• small saucepan
• stove
• whisk
• lazy susan
• straightedge spatula
• mixing bowl
Ingredients
1 cup evaporated milk

3 pcs. (54 g) large egg yolks
3 Tbsp. sugar
3 Tbsp. all-purpose flour
Procedure:
1. In a small saucepan, bring the milk to a boil over medium heat. Meanwhile,
whisk egg yolks and sugar together in a bowl. Add flour, and mix until
smooth and free of lumps.
2. Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When
remaining milk begins to boil, add it to egg-yolk mixture, and stir well.
Return to saucepan, and place over high heat. Cook, whisking constantly,
until pastry cream thickens and boils for about 1 minute.
3. Reduce heat to medium, and cook, whisking constantly, until cream
becomes shiny and easier to stir for about 2 minutes more.
Serving Suggestion: Use the filling to make Swiss Roll. Dust the parchment paper
with confectioners’ sugar. Lay the cake on the paper and evenly spread the filling
using a spatula. Roll the sponge gently and tightly. Leave it for a few minutes before
serving.
Ganache (pronounced as guh-nahsh) is a chocolate whipped frosting, filling or

paste made from chopped chocolate and heavy cream. This is prepared by
heating the cream and stirring it into the chocolate.
Example:
Ganache
Yield: 3 cups
• serrated knife
• chopping board
• medium saucepan
• stove
• whisk
• wooden spatula
• mixer
• lazy susan
• straight edge spatula
Ingredients
16 oz (454 g) semisweet or bittersweet chocolate (61 percent cacao)

2 cups heavy cream
¼ tsp coarse salt
Procedure:
1. Coarsely chop the chocolate bar using a serrated knife.
2. Bring the heavy cream just to a boil over in a medium to high heat. Pour
over the chocolate, and add salt. Let it stand for 5 to 10 minutes or until
the chocolate is melted. Do not stir because this will cool the ganache
too quickly, making it grainy.
3. After 5 to 10 minutes of melting the chocolate, stir the mixture with a

whisk until smooth and shiny. This is done to break up any pieces and to
emulsify the cream and chocolate.
4. Scrape the chocolate on the bottom or sides of the bowl using a wooden
spatula to incorporate all of it.
5. Let the ganache cool to room temperature, stirring often for 45 minutes
to 1 hour. Beat it with a mixer on medium-high speed for 2 to 4 minutes or
until paler and fluffy.
Serving Suggestion: Spread the ganache evenly on a 9-inch cake using an offset
spatula. Sprinkle the top with chocolate chips and confectioners’ sugar
Boiled Icing is a light, fluffy icing decoration that can be used in any type of cake
or cupcakes.
Example:
Boiled Icing
• piping bags
• piping nozzles
• saucepan
• bowls
• whisk
• offset spatula
Ingredients

½ tsp. cream of tartar
2 cups sugar
½ cup water
2 Tbsp. corn syrup
Procedure:
1. Boil the sugar, water and syrup together over low heat for 3 to 5 minutes
until it form threadlike texture. Do not stir the mixture.
2. Beat the egg white and cream of tartar until soft peaks. Set aside.
3. Gradually add the boiled mixture to the beaten egg whites.
4. Coat the cake with boiled icing using an offset spatula.
Serving Suggestion: Color the icing with blue liquid food coloring. Pipe the boiled
icing onto the side of the cake and topped it with flower royal icing.
Royal Icing is a hard, white icing made from softly beaten white eggs,
confectioners’ sugar and kalamansi or lemon extract. This is the recommend
icing to make icing leaves and flowers.
Example:
Royal Icing
• piping bags
• piping nozzles
• bowls
• mixer
• pastry bag
• Ateco tip number 69
• Atelco closed star tip number 852
• Atelco tip number 264
• toothpick and foam pad
• coupler
Ingredients
2 ½ cups confectioners’ sugar

1 pc. Kalamansi extract
Food color/s
Preparing Icing Procedure:
1. With a mixer set on low speed, whisk the egg whites until soft peaks.
2. Gradually add the confectioners’ sugar. Continue whisking until all sugar
is added and completely incorporated. If the mixture is too thick, add
more egg whites; if it is too thin, add more sugar.
3. Add the kalamansi extract and food color/s. Beat for 1 minute more.
Preparing the Piping Bag Procedure:
1. To assemble the piping bag, prepare first the pastry bag, coupler and
decorating tip.
2. Place the tip of the bag down on the bottom and cut the edge of the
pastry bag. Place the coupler inside the decorating bag to hold the
decorating tip in place.
3. Add the tip outside the bag and screw it in the coupler.
4. Let the bag stand upright in a tall container to fill it easier. Fold the edges
of the bag over the container.
5. Use a spoon or spatula to fill 2/3 of the bag with icing.
6. Twist the top of the bag and squeeze it until the icing comes out.
7. Hold the top of the bag with your dominant hand and guide the bag with
the other hand.
Piping Royal Icing Leaf Procedure:
1. Lay the parchment paper on the table. Prepare the piping bag, Ateco tip
number 69 and green royal icing.
2. Prepare the piping bag and screw the Ateco tip number 69 in the
coupler.
3. Fill the piping bag with green royal icing.
4. Hold the piping bag at 45 degree angle with its tip parallel on the
parchment paper.
5. Squeeze the piping bag firmly to build the base of the icing to make leaf.
6. Gently shake the tip forward and backward, drawing the tip away from
the base while decreasing the pressure to build up ruffles.
7. Once the desired length of the leaf is achieved, stop piping and carefully
lift up the piping bag to create the tip of the leaf.
8. Let the leaves dry for about 30 minutes. Set aside until ready to use.
Piping Royal Icing Flower in Toothpick Procedure:
1. Prepare the white and yellow royal icing, Atelco closed star tip number 852,
Atelco tip number 264, toothpick and foam pad.
2. To make the flower bud that will serve as an anchor to the flower, use a
piping bag with white royal icing and tip number 852. Insert half-inch of
the toothpick inside the tip. Squeeze the piping bag while slowly pulling
out the toothpick. Stop squeezing once it is completely pulled out. Place it
in a foam pad and let it dry for an hour.
3. To make the petal, use a piping bag with yellow royal icing and tip
number 264. Make sure that the small end of the piping tip is pointing up.
Squeeze the piping bag and slowly rotate the bud, moving the tip to
cover the peak of the flower bud. Do 2 to 3 layers of petal or until the
desired layers are achieved. For the outer layer of the petals, position the
tip at 45-degree angle, letting the wide opening of the tip touching
slightly the bud. Move the toothpick upwards and downwards until all
sides of petal has been covered.
Fondant Icing
Fondant Icing is a type of icing used to decorate cakes. This requires higher level
of skills to decorate or sculpt cakes. This type of icing is also used to make edible
art cake decoration.
Example:
• bowl
• sifter
• small saucepan
• gas range/stove
• spatula
• plastic wrap
• airtight container
Ingredients
2 pounds (8 cups) confectioners’ sugar, sifted

1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup white corn syrup
1 1/2 tablespoons glycerine
1 teaspoon vanilla extract
Procedure:
1. In a large bowl (any kind except metal), sift the sugar and make a well in
the center. Set aside.
2. In a small saucepan, add the water and sprinkle the gelatin on top to
soften for about 5 minutes. Begin to heat the gelatin and stir until the
gelatin is dissolved and clear. Do not boil. Turn off the heat and add the
corn syrup and glycerine, stirring until well blended. Add the vanilla
extract.
3. Pour the gelatin mixture into the well of sugar, and mix until all of the
sugar is blended. Use hands to knead icing until it becomes stiff.
4. Add small amounts of confectioners’ sugar if the mixture is sticky.
5. Form the mixture into a ball and wrap tightly in plastic wrap. Place in an
airtight container. This icing works best if allowed to rest at room
temperature for about eight hours before using, particularly if the
weather is humid. Do not refrigerate.
Serving Suggestion:
To cover a cake with fondant, dust a smooth, clean surface, with cornstarch and
roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure
that the fondant is large enough to fit over the top and sides of the cake. Slide
both hands under the fondant and carefully center it on top of a cake that has
been freshly iced with buttercream to make the fondant adhere to the cake.
Dust your hands with cornstarch and smooth the fondant, starting at the top and
working down the sides until the entire surface is even and flat. Cut off the excess
icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate
the cake with buttercream or royal icing. This fondant keeps a cake fresh for two
days at room temperature. Do not refrigerate a cake with fondant icing.
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.

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Common Terminologies Used in Cake Making

A professional food worker must have deep understanding on the common

• • Ganache (pronounced as guh-nahsh)

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

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

A professional food worker is expected to maintain a high standard of personal

Personal Protective Equipment (PPEs) are specialized equipment worn by the

3. Jacket – thick white cotton cloth, mostly double-breasted and layered.

4. Apron – gives legs special protection against spills.The color can be

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

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

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

8. Gloves – worn to protect food from contamination when hands have

6. Rinse hands thoroughly under a stream of water. Running water carries

8. Dry hands completely with a clean dry paper towel.

• On arrival at work, before you get started.

• 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.

• Always wash your hands before preparing food.

• Avoid wearing jewelry, watch, or perfume.

• Wear clean clothing.

• Do not smoke in the food areas.

Safety Measures in the Kitchen

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

Occupational Health and Safety Indicator and Standard

To promote the safety, health and welfare of the people, it is standard in a

Colors of the safety sign defined:

• Orange color indicates potentially unsafe situation.

• Green color represents emergency egress location.

• Blue color conveys safety information.

• Administrative policies on safety must be adopted in accordance with the

• Policies and safety organization established must be reported to the

• Safety performance must be submitted every 3 months to the Regional

• Recommended safety measures or procedures must be performed or

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

• Assist government agencies to conduct safety and health inspection.

From preparing oneself, through wearing personal protective equipment to

Identifying Tools, Equipment and Utensils Needed in Preparing

Measuring cups has two types:

• Graduated or liquid measuring cup used for measuring liquid

• Individualized or dry measuring cup series of cups indicating fractional

o Measuring spoons used in measuring small quantities of dry

o Weighing scale used in measuring large quantities of

o Kitchen Scale used to measure dry, liquid or chopped

o Oven thermometer varies from top to bottom and side to side.

o Candy thermometer used to measure the temperature of boiled

• Rubber scrapper is a bendable rubber used to scrape remaining

Examples of baking pans that can be used:

• Tube center pan is a deep pan with removable bottom. It is commonly