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Department of Education
National Capital Region
SCHOOLS DIVISION OFFICE
MARIKINA CITY

TLE - Home Economics

Bread and Pastry Production
Third Quarter-Module 1
Prepare and Present Gateaux, Tortes and Cakes

Aileen F. Solomon
Writers:
Renee Roseller V.Grafilon
Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
 What I Need to Know
This module was designed and written with you in mind. It is here to help
you understand the concept of preparing and presenting gateaux, tortes and cakes.
The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of students.
The lessons are arranged to follow the standard sequence of the course. But the
order in which you read them can be changed to correspond with the textbook you
are now using.
1qq
The module is divided into two lessons, namely:
 Lesson 1 – Sponges and Cakes and its classifications, mixing methods and
cooling techniques
 Lesson 2 – Features of Cakes and Common Mistakes in Baking

After going through this module, you are expected to:

 Identify the different classifications of cakes.
 Demonstrate the mixing methods used in preparing cakes.
 Follow the correct cooling techniques specified in the recipe.
 Cite the important features of a cake.
 Follow the correct cooling techniques specified in the recipe.
 Identify the common mistakes in baking

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 What I Know
IDENTIFICATION
Identify the following numbered items. Choose your answer on the box
below. Write you answer on the space provided.
_________1. These are types of cake that contain fat or shortening.
_________2. It is the combination of shortened cake and foam-type cake.
_________3. These are types of cake that contain less than %5 fat.
_________4. This is a common method for making cakes and muffins.
_________5. This type of mixing method has no leavening agents.
_________6. It is a gentle mixing method which delicately incorporates the
ingredient without causing deflation.
_________7. Sliding the implement along the bottom of the bowl.
_________8. The very first thing that attracts anybody is what
characteristics of an Ideal Cake.
_________9. This is one of the most necessary features of any cake.
_________10. It is an evident where you will see swirls of marbled look in
the mixture.

MODIFIED ANGEL FOOD

HIGH FAT CAKES UNDERMIXING APPEARANCE
SPONGE CAKES CAKE METHOD

BLENDING
FOLDING LOW FAT CAKES FLAVORS CUT AND FOLD
METHOD

Lesson 1 Sponges and Cakes and its

Classifications, Mixing
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 methods and Cooling
Techniques

In understanding the concepts and applications in Bread and Pastry

Production, we need to learn how to prepare and present cakes, gateaux and tortes
specifically on how to make a quality one. Also, it tackles the mixing procedures
and cooling techniques to prepare sponges and cakes.

What’s In

Have you ever baked a cake? Do you know how to bake one? Do you even
identify what cake it is when you went to bakeshop? Is there a thought that you
wanted to bake one? Or you just fascinated on how to bake a cake?

This module introduces the preparation of different classification of cakes. It

will help you to reveal the secret behind on how to make one. Baking a cake is not
easy job to do. It needs a lot of patience to get the quality baked products,
especially cakes. In getting quality cake, you need to consider the characteristics
and procedures in preparing it.

Notes to the Teacher

In this lesson, the learners are expected to expand their
understanding about cake classifications, techniques used, mixing
procedures and mistakes in preparing cakes they might encounter
in preparing different quality pastry products.

What’s New
In this activity, you are tasked to jumble the letters based on the
descriptions given. Write your answer on the “correct words column” provided.

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DISCIPLINE • GOOD TASTE • EXCELLENCE
 Unjumbled Words Correct Words Description
It is referred to a gentle mixing
1. FDINOLG method which delicately incorporates
the ingredients without causing
deflation.
Sliding the implement along the
bottom of the bowl and bringing it up
2. TCU NDA FLDO at the side to lift the lower portion of
the mixture and fold it over the upper
portion.
It starts with beating the butter and
3. CEARMING sugar together until they're lightened
in color and fluffy. Eggs are beaten in
one at a time.

It is a common method for making

4. BENLDING cakes and muffins.

It is a sweet bread with icing and

5. CKEA decorations.

What is It

Baking is very satisfying -- especially when it comes to cakes. Therefore,

everything must be just right to bake the perfect cake: the proportions should be
measured well; the temperature needs to hit the spot on, and the steps rigidly
followed. Getting things wrong when baking can often lead to sad mishaps, like a
burnt, collapsed cake that does not want to come out of the pan. Cake is a sweet
bread with icing and decorations.
CLASSIFICATION OF CAKES

 HIGH FAT OR SHORTENED CAKES

These are types of cake that contain fat or shortening. Usually,
creaming the butter is the first method in this kind of cake.
Ex. Butter Cake, Dark Chocolate Cake
 LOW-FAT OR FOAM TYPE CAKES
Also known as unshortened cakes which contains a less than 5% fat.
Cakes tend to be light and fluffy.
Ex. Angel Cake, Sponge Roll
 MODIFIED SPONGE CAKE
It is a combination of shortened cake and foam-type cake.
Ex. Chiffon Cakes

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Anatomy of Cake

Mixing Methods used for Cakes

 Blending Method
The blending method is a common method for making cakes and muffins. 
Most of the ingredients (including some liquid ingredients) are placed in the
bowl and blended using a paddle attachment.  Additional liquid ingredients
(melted butter, milk, oil, and eggs) are added and blended in.  Compared to
other mixing methods, the blending method has more liquid involved.  The
blending method is most used when making boxed cakes.
 Creaming method
This cake mixing method is a classic, and the most common. The creaming
method starts with beating the butter and sugar together until they are
lightened in color and fluffy. Eggs are beaten in one at a time. The creaming
method then adds the dry and liquid ingredients alternately to the butter
mixture.
 Foam Method/Angel Food Cake Method
The whites are whipped into stiff peaks, usually with cream of tartar added
to help with stability and volume. It has no leavening agent; it depends on
air whipped into the egg whites for structure.
 Chiffon Method
There are four steps needed in this method: First, combine the dry
ingredients; Second, combine the wet ingredients; Third, make the meringue;
Fourth, combine the three components together.
 Sponge method
Sponge cakes can be made different ways. One way is beating egg yolks and
sugar (or whole eggs and sugar) until a very thick foam-like batter is created.
The batter is pale yellow in color and falls off the beater in ribbons. Flour is
then gently folded in.
 Folding
Folding is a gentle mixing method which delicately incorporates the
ingredients without causing deflation.
 Cut and Fold
Sliding the implement along the bottom of the bowl and bringing it up at the
side to lift the lower portion of the mixture and fold it over the upper portion.

What’s More
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 As you see the given format below, you are tasked to list cakes that you eat
and classify it what classification of cake is.
Name of Cake Classification of Cake

What I Have Learned

Read and answer the questions carefully. Write your answer on the space
provided.

1. Why do you think it is important to know the classification of cakes?

_________________________________________________________________________________
___

2. If you have plans to put up your pastry business someday, how will the
different mixing methods help you to improve your baking skills?

_________________________________________________________________________________
___

What I Can Do

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 You are going to draw a cake and label its anatomy. Look the rubric for you
to know how your work will score.

Criteria 3.33 points 2 points 1points

Creativity Work exceptionally Work somehow Work is common

unique, detailed, unique, detailed, and somehow
and interesting and interesting. interesting

Understanding The drawing is The drawing is The drawing is

properly labeled. somehow labeled. not labeled.

Effort Work shows Work shows basic Work shows no

exceptional effort effort and planning effort and
and planning planning

Features of Cakes and

Lesson 2 Common Mistakes in
Baking

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 In understanding the concepts and applications in Bread and Pastry
Production, we need to learn how to prepare and present cakes, gateaux and tortes
specifically on how to make a quality one. Also, it tackles the mixing procedures
and cooling techniques to prepare sponges and cakes.

What’s In

Have you ever thought how quality cakes produced? How they are prepared?
What are things to consider in producing baked products? Cakes are very sensitive
baked products. It needs patience to measure the ingredients, follow the right
procedures and use proper tools to produce and see the desired result.

This module introduces the features of Ideal cake and common mistakes in
baking. It will help you as an amateur baker to produce baked products according
to your expectations. Moreover, you will prepare baked products exactly on the
taste and shape you like. After reading this module, you will avoid the different and
common mistakes in preparing cakes to make ideal cake.

Notes to the Teacher

In this lesson, the learners are expected to expand their
understanding about features of cakes and common mistakes in
baking.

WORD HUNT
Find the following word in
the puzzle. Write the
words you found on the
table at the side of the
puzzle.

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 What’s New

What is It

Characteristics of an Ideal Cake

 Appearance- The very first thing that attracts
anybody is the appearance of the cake. It
should be beautiful and attractive to catch the
first glimpse of every individual present on the
floor. Everything that we talk about the cake
comes after the appearance. So, appearance is
one of the most important features of a cake.
 Taste- Why everyone loves cakes? Obviously
because of the taste. What your mouth feels after having a bite defines the
whole existence of the cake. A cake’s appearance should justify its taste and
should satisfy you completely.
 Frosting- Another thing that should be kept in mind is the frosting. A cake
should be frosted nicely, neither more nor less because a cake without
frosting looks boring and tasteless.
 Baking- A good cake is the one that is baked with proper procedure. The
cake should rise properly and should look fluffy, spongy, and moist. Having
fewer ingredients and proper baking methods make the cake more
appealing. Using quality ingredients are always add-ons to have a quality
product.
 Flavors- One of the most necessary feature of any cake is its flavor. People
are choosy, and cakes are made for everybody. Different flavors are added to
serve every taste and flavors are the centers of attraction of any cake.

Cooling the Cake

In cooling cakes, there are two ways to do so depending on what type of cake you
baked. In foam types of cake, do not remove from the pan but rather invert it and
let it cool completely to avoid shrinkage. Whereas in cooling shortened cakes, just
let it cool in a cooling rack. Heavy cakes do not shrink because of shortening.

Common Mistakes in Baking Cakes

When it comes to baking cakes, anyone can have the best instruction, a
great recipe! To have good results, you must follow what is well written. Never skip
small details because you might end up with failure.
1. Forgetting the grease or flour part.
Almost all the baking recipe calls for greasing the pan. It comes second with
preheating the oven. This will help you to have an easy fall out of the pan.
2. Unsifted flour
Others skip this portion because they think it is time consuming, but don’t!...
aside from removing the lumps, sifting incorporates the leavening agent
making it an even rise.
3. You undermix the batter.
Undermixing is evident where you will see swirls of marbled look in the
mixture. Make sure you combine the batter evenly by folding the ingredients
gently while being careful not to overmix either.

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 4. Overmixing the batter
Avoid using mixers when making cakes because too much air might be
incorporated that will result to fallen cake. Do it with folding gently.
5. You do not care with parchment
Greasing a pan is not enough so the best, most foolproof method to ensure
the cake slides easily is to line the bottom and sides of the pan with
parchment paper.
6. You do not smooth the top.
Once you have poured the batter into the pan, smooth out the top to ensure
that it is free of mounds and valleys.
7. Frequent opening of the oven door when baking.
Opening the door can create great fluctuations in heat, which can cause your
cake to collapse.
8. Overcrowding the pan.
Bake in batches. Do not put all the pan in the oven otherwise the temperature
will fall.
9. You remove the cake from the oven too early.
Testing for doneness should always be a habit to ensure your cake was well
baked.

What’s More
Think about a cake that you eat and remember its appearance, taste,
frosting, how is it baked and flavors. If so, cut out a picture of it. You can use
magazine, newspaper, flyers, pamphlets, or any other media for the picture. Using
the table below, fill up by your memories.

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 What I Have Learned

Answer the following questions based on the given situations.

1. What will happen if you unsift the flour?
_____________________________________________________________________
___
2. If you frequently open the oven door, what will happen to the cake?
_____________________________________________________________________
___
3. What if you remove the cake from the oven too early, what will happen
to it?
_____________________________________________________________________
___

What I Can Do

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 You are going to prepare a poem about the unforgettable pastry product you
ever tasted. Write your poem on the space provided. Below is the rubric to check
your output.

Criteria 3.33 points 2 points 1points

Organization The words are The words are The words are
properly somehow randomly
sequenced sequenced. sequenced.
logically.

Word Choice The poem used The poem used The poem did
vivid and precise ordinary words. not use any
descriptive words. word to develop
the main idea.

Grammar/Spelling All grammar and The poem has a Very frequent

spelling is correct few grammar/ grammar and
spelling errors. spelling errors.

Assessment
MATCHING TYPE
Match column A to Column B. Write your answer on the space provided.

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 A B

_________1. These are types of cake that contain fat or shortening.

_________2. It is the combination of shortened cake and foam-type cake.
_________3. These are types of cake that contain less than %5 fat.
_________4. This is a common method for making cakes and muffins.
_________5. This type of mixing method has no leavening agents.
_________6. It is a gentle mixing method which delicately
A. HIGH FAT CAKES
incorporates the ingredient without causing
deflation.
B. FOLDING
_________7. Sliding the implement along the bottom of the
bowl.
C. UNDERMIXING
_________8. The very first thing that attracts anybody is
what characteristics of an Ideal Cake.
D. LOW FAT CAKES
_________9. This is one of the most necessary features of
any cake.
E. MODIFIED SPONGE
_________10. It is an evident where you’ll see swirls of
CAKES
marbled look in the mixture.
F. FLAVORS

G. APPEARANCE

H. BLENDING METHOD

I. ANGEL FOOD CAKE

METHOD
J. CUT AND FOLD

Additional Activities

Offline:
You are going to prepare a foldable graphic organizer for this module. You are
tasked to prepare two foldable graphic organizers: One for tools and equipment and
the other is for Sanitation and Safety Precautions. Follow the instructions on how
to prepare one. Below is the rubric to assess your work.
Materials:

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  Colored Paper
 Scissors
Instructions:
1. Make a Shutter fold.
2. Fold the shutter fold in half like a hamburger.
Crease well.
3. Open the folds and cut along the inside valley fold
lines.
4. These cuts will form four doors on the inside of the
book.

Online:

Rubric for your graphic organizer

You are tasked to prepare an infographic where
Criteria Percentage
the lessons under this module are present. You
need to sign up to Piktochart.com for the
Content 60%
infographic.
Quality 40%

Total 100%

Rubric for your Infographics

Criteria Percentage References

Content 60%
Books
Quality 40% Corazon Barateta-Paredes. 2015. Bread and
Pastry Production. Barangka Drive,
Total 100%
Mandaluyong City. Books Atbp.
Publishing Corp.
Zike, Dina. 2008. Dina Zike’s Foldables. The McGraw-Hill Companies, Inc. Two
Penn Plaza, New York

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Online
Adams, Gwen. Cake Mixing Methods. 2017. Retrieved from:
https://www.kingarthurbaking.com/blog/2017/04/28/cake-mixing-
methods#:~:text=This%20cake%20mixing%20method%20is,alternately%20to
%20the%20butter%20mixture./. (Accessed: February 4, 2021).
Flower Aura. Features of Cake that Makes Everyone Love It. Retrieved from:
https://www.floweraura.com/blog/features-of-cake-that-makes-everyone-
love-it#:~:text=It%20should%20be%20fluffy%2C%20spongy,any%20cake
%20is%20its%20flavour/ (Accessed February 4, 2021).
Hoffman, Kristin. Chiffon Cake Mixing Method & Basic Recipe. 2019. Retrieved
from: https://bakerbettie.com/how-to-make-chiffon-cake/#:~:text=The
%20chiffon%20mixing%20method%20is,are%20then%20combined%20and
%20baked.). (Accessed: February 4, 2021)
The Bakers Almanac. Folding Techniques for Cakes > Tips & Tricks. 2019.
Retrieved from: https://www.youtube.com/watch?v=kfgz10xdq6k. (Accessed:
February 4, 2021)
Thompson, Julie. 12 common cake-Baking Mistakes, And How to Fix Them. 2020.
Retrieved from: https://www.huffpost.com/entry/common-cake-baking-
mistakes_n_1571776#:~:text=After%20removing%20your%20cake
%20from,cooling%20rack%20to%20cool%20completely. (Accessed February 4,
2021).

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 Development Team of the Module

Writers: Aileen F. Solomon (SEHS)

Renee Roseller V. Grafilon (SEHS)
Editors: Belinda Ll. Ulep (Department Head – SRNHS)
Marilou D. Payomo (Department Head- SEHS)
Nerissa S. Estrella (Assistant School Principal II/OIC-MNHS)
Internal Reviewer: Joseph T. Santos (Education Program Supervisor-EPP/TLE)
Illustrator: Odessa R. Saroca (SEHS)
Layout Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor-EPP/TLE

Ivy Coney A. Gamatero

EPS – Learning Resources Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE