Lesson 1 Introduction To Cake Making

Module 1
Lesson 1 Introduction to Cake Making
Session Objectives
At the end of the session, you should be able to:
 analyze the scope and delimitation of the courseware;
 explain the importance of baking cake; and
 define the common terminologies used in the workplace.
Introduction
Cake Making is one of the competencies to be learned in the qualification Bread and Pastry Production.
Studying this lesson will enrich one’s knowledge in the competency cake making. It also gives an overview on the things that
should be learned alL throughout this courseware. It also includes the common terminologies used in the workplace which will be
crucial as one progresses to the next module.
It is essential to grasp the knowledge presented in this courseware because it will serve as the foundation in understanding
the science and art of cake making. Yes! There is science and art in baking cakes, and it will be further discussed on the next modules.
Getting Started
Cake is described as a form of bread that is made by baking the mixture of fat, sugar, eggs, flour, baking powder, and with or
without milk.
Cakes, Gateaux and Tortes
This competency is about preparing and presenting cakes, gateaux and tortes. What is the difference and similarities of these
three?
Cakes, gateaux and tortes are all sweet.
Cakes from France are called Gateaux(gateau, singular). It is a very light sponge cake filled with rich icing and filling. The
distinct characteristic of gateaux is composed of several layers of thin, very light sponge cake, filled with icing and filling. The basic
element in this type of cake is its structure, not the cake base. It is usually made with a lot of fresh fruit and is intended to be eaten on
the same day.
Tortes are cakes from Germany or Austria that contains little or no flour with eggs, ground nuts or bread crumbs. Tortes are
also composed of several layers, mostly 6 to 8 layers, with nuts combined to the batter. Layers are filled with cream or fruit filling and
are covered with chocolate and fondant. This cake can last for days.
Baking Cake
Baking cake is like a love affair. For it to be perfect, you need to place the right effort on the correct ingredient. In starting this
courseware, you need to grasp the essential concepts before baking. You must understand first the importance of occupational safety
and hygiene, procedure on tools and equipment material and ways to organize your work.
Along with this is the need for critical learning and analysis on the principles of baking. It includes the formulas and
measurement, mixing and gluten development, baking process, production method, correct baking techniques, selecting correct oven
condition, stalling and the enterprise requirements and standard in baking cake.
After mastering these concepts, you can now prepare the cake base, followed by its fillings, coatings, icing and decoration.
Keep in mind that the first cake that needs to be baked is the one that catches your interest.
Do you know that?
Making cakes started after the discovery of flour. The oldest form of cake is normally fried breads or cheesecakes in disk shape.
Procedure on how to prepare Butter Cake, Sponge Cake, Genoese Cake, Pound Cake, Madeira Cake and Chiffon Cake.
Recipes from reliable sources along with its video demonstration are also embedded in this courseware. This can be used as you
practice baking cake.
Aside from cake bases, preparing fillings, coatings, icing and decoration such as buttercream, crème patisserie, ganache,
boiled icing, royal icing and fondant are also discussed. Presenting and storing cakes, gateaux and tortes are also included in this
courseware.
Terminologies
Common Terminologies Used in Cake Making
A professional food worker must have deep understanding on the common terminologies used in cake making. Mastering these
terminologies would enable you to identify what is being talked about inside the kitchen. Listed are the common terminologies used in
the workplace:
 Aeration
is a process of incorporating air or gas in one or more of the stages of production before baking. The air can be introduced into the
mixture from production of Carbon Dioxide (CO2) because of yeast or baking powder. The internal expansion of the air and pressure
of the steam makes a total contribution to the aeration, making the baked product more appetizing, palatable and digestible.
 Agar Agar
derived from seaweed that is used as setting agent. It is much stronger, more stable and harder to use. It is used as an alternative to
gelatin.
 All-in Process
is a cake production method where all ingredients are mixed together without any preliminary stages.
 Bake
method of cooking food in dry heat inside a heating oven using gas, electricity, charcoal, wood or oil at a temperature from 250ºF to
450ºF.
 Batter
a semi-liquid mixture, composed of one or more portion of flour combined with liquids, such as water, milk or eggs used to prepare
various foods.
 Beating
introducing air into the mixture through mechanical agitation, as in beating eggs. It can be done by hand or by machine.
 Blend
process of combining ingredients to produce a homogenous mixture.
 Coat
the act of covering the cake with almond paste or icing, fondant cream or chocolate.
 Combine
process of mixing the ingredients together
 Creaming
process of rubbing or beating butter and sugar or fat and flour until light and fluffy.
 Cutting in
using two knives or a pastry blender to combine cold fats, like butter, margarine or shortening, with flour or sugar without creaming or
mixing air in the ingredients. Doing this will result in a mixture that is crumbly or grainy looking.
 Emulsion
is the mixture of two fluids that would normally not mix, such as oil and water. This can be done by means of an emulsifier. Fat,
sugar and eggs that are combined and are correctly beaten can form an emulsion. The lecithin in egg yolks are good emulsifying
agent.
 Fermentation
process of converting sugar into alcohol to produce carbon dioxide.
 Fillings
inserted in between cake to enhance the taste and layering of the cake
 Foaming
to continuously beat egg white, to incorporate air until it becomes light and fluffy.
 • Ganache (pronounced as guh-nahsh)

a chocolate whipped frosting, filling or paste made from chocolate and cream. It is prepared by heating the cream and stirring it into
the chocolate.
 Gelatin
used as setting agent to stabilize creams.
 Gluten
protein found in wheat and grains, including barley and rye. Gluten is from the Latin word which means ‘glue’. It gives elasticity to the
dough, giving the final product a chewy texture. It also acts as glue that keeps or holds the food together.
 Grease
to brush the pan with shortening.
 Jellying Agent
used to set soft solid food which includes Gelatin, Agar-agar, Pectin
 Leavening (also known as leavening agent, former term: lifters)

substance, such as yeast, baking powder, baking soda or eggs, used to cause fermentation and expansion of batter. The agents
work to produce carbon dioxide in batter.
 Line
to put a greaseproof paper on the baking pans or sheets.
 Pack compactly
to fill cup with brown sugar or shortening by pressing it with the back of the spoon.
 Pipe out
to press the mixture out of the piping bag or pastry bag.
 Pre-heat
to heat the oven prior to baking and achieve the required heat. This is done to attain the quality in baking products.
 Petit Gateaux
small individual cakes of the larger variety.
 Room Temperature
usually about 72ºF or 22ºC.
 Scrape
to remove the sticky ingredients from the side of the mixing bowl.
 Sieve
the utensil that has wire or nylon mesh where dry ingredients are put through to refine them.
 Sift
to pass the flour through the sieves to make it finer and light.
 Stir in
to add another ingredient into the mixture.
 Storage
a space for keeping something.
 Tempering
process of setting the chocolate by heating, cooling and warming up the chocolate to its appropriate temperature to align the cocoa
butter crystal. This is done to make the melted chocolate smooth, silky and glossy.
 Torte (pronounced as tawrt), plural form: Tortes

Austrian, German, Italian and Eastern European of origin, definition is same as gateau. It can have pastry layers with more fruits and
nuts.
 Whip
to beat rapidly and continuously to aid incorporation of air to increase in volume, as in whipping egg whites to make meringue and in
cream.
 Yield
is the calculated units from the total baked weight of a particular formula.
Module 1
Lesson 2 Occupational Safety & Hygiene
Session Objectives
 Identify appropriate personal protective equipment used in preparing food;

 Examine proper hand-washing technique done before and during the work process; and
 Determine the correct hygienic practices, sanitary procedure and safety measures in the kitchen.
Introduction
A professional food worker is expected to maintain a high standard of personal and occupational hygiene. Taking a bath,
brushing of teeth and trimming of fingernails on daily basis are referred to as personal hygiene. The professional food worker takes
good care of himself by ensuring good cleaning and washing practices. Occupational Health and Safety,on the other hand, are
practices done to maintain a clean work environment. This includes wearing of protective equipment, frequent washing of hands
between work processes, regular sanitation of kitchen premises and continuous hygienic kitchen practices.
This lesson focuses on the essential knowledge in Occupational Health and Safety done before and during food preparation.
These required knowledge must be perform before one can set-up the workstation.
Personal Protective Equipment
Personal Protective Equipment (PPEs) are specialized equipment worn by the employees to protect themselves from health and
safety hazards while working. PPEs in cake making includes, but not limited to, the following:
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.

Module 1
Lesson 3 Tools & Equipment Maintenance
Session Objectives
 Differentiate cleaning, disinfecting and sanitizing from each other;

 Identify the cleaning materials that can be used to disinfect and sanitize kitchen premises;
 Determine preventive maintenance procedures in the kitchen; and
 Determine the guidelines in proper storage of tools and equipment.
Introduction
To completely or fully perform the occupational safety and standard, a professional food worker, particularly a pastry chef,
needs to perform and ensure the usability or functionality of the tools and equipments inside the kitchen.
In this lesson, difference of disinfecting and sanitizing is included, together with the cleaning materials that can be used.
Although each establishment has their own preventive maintenance procedure, equipment cleaning procedure and tool storage
guidelines, brief examples on how to do it are also included in this lesson.
Giving importance to the tools and equipment maintenance would lessen the occurrence of accidents and of failure in baking
product.
Disinfecting the Kitchen
Disinfection, Sanitation and Sterilization
Do you know that disinfection is different from sanitizing and sterilization? Yes, these are all different from each other!
Disinfection can be done with the use of antimicrobial agents, like lemon juice or baking soda, which destroy or inactivate
some microorganism but not all. Sanitation and sterilization can kill almost all viruses, bacteria and spores.
Disinfection
Disinfection can be performed with the use of the correct cleaning materials. This is done alongside with the PPEs to be worn,
and handwashing practices to be performed. Cleaning materials that can be used as disinfectants are as follows:
a. Vinegar
Using vinegar as a natural cleaning material serves as disinfectant and deodorizer. One (1) part water to one (1) part vinegar can be
used as a solution. Mix the solution thoroughly in a clean spray bottle and use it in cleaning stove tops, appliances counter tops and
floor. The smell will disappear when it dries. Do not use the vinegar solution on marble surfaces.
b. Lemon Juice
Lemon juice is great substance used to clean soap scum and hard water deposits. It can also clean and shine brass and copper. To
use the lemon, cut it in half and sprinkle baking soda on the cut section. Scrub the dishes, surfaces and stains using the lemon. To
make cleaning paste, mix the lemon juice with vinegar and/or baking soda.
c. Baking Soda
Baking Soda is a cleaning agent used to deodorize and scrub surfaces. It can be used the same way in using other commercial
abrasive cleaners.
d. Borax
Another natural cleaning powder that can be used is the borax. It acts as kitchen disinfectant and stain remover like the baking soda,
with stronger effect. This product is best used in cleaning floors for it can kill mould and mildew spores while removing their stains.
Other disinfectant that can be used in cleaning includes:

a. Dishwashing Soap
Rub a sponge with a plain, liquid, vegetable-based soap or with a dishwashing bar soap. It is optional to add a few slices of lemon to
the water to help cut grease.
b. Borax or Sodium Carbonate Monohydrate

Use borax or sodium carbonate monohydrate (washing soda) with soap and water. Large surfaces can be washed with a solution of
½ cup borax dissolved in one gallon of hot water
Cleaning the Equipment

Disinfection of tools and equipment is done to remove or inactivate 99.99% germs and viruses. Using the disinfectants indicated above,
here are examples of procedures to be followed in cleaning certain equipment. The procedure still depends on the rules set by the
establishment or company.
Cleaning the Range
 Before cleaning, switch off the range and remove the electric plug.
 Clean the top of the range by wiping and removing food particles, burnt sediments and grease away.
 Burner must be cleaned thoroughly with a dry brush or with clean dry cloth.
 Remove the burner grates before cleaning the entire oven. Wash and dry other removable parts.
 Remove and scrape the food particles inside and out of the oven.
Cleaning the Mixer

 Remove the detachable parts.
 Wash the beaters and bowls after use.
 Wipe the parts with dry cloth thoroughly.
Cleaning the Oven

 Wipe any spills along with any grease after cooking or heating each meal. Clean it periodically with baking soda and water.
 Scrub any baked grease or spills with a nonmetalic brush using a paste made of baking soda, salt and water. Another option is to
mix two (2) tablespoons of liquid dish soap, and two (2) teaspoons of borax into two cups of hot water. Apply and let it sit for 20
minutes and then scrub.
 Any abrasive cleaning materials must not be used in self-cleaning ovens.
Sanitizing the Kitchen Premises
Sanitation of Kitchen Premises
Aside from wearing PPEs and performing handwashing and hygienic practice, a professional food worker must also sanitize
the kitchen premises to prevent the spread of microorganism to food. All equipment, utensils and working surfaces must be disinfected
before and after each use.
How to sanitize the kitchen premises? Cleaning and sanitizing tools, utensils and equipment vary on the cleaning solution to
be used and the standard or prescribed procedure of the workplace. However, listed below is a suggested procedure you could follow:
1. Wear proper cleaning clothes.
2. Wear gloves to protect your hands from the chemicals to be used.
3. Prepare the detergent solution.
4. Check and sort the utensils. Separate the oily from the less oily utensils.
5. Scrub first the less oily utensils with detergent and solution. Rinse with clean water.
6. Prepare the sanitizing agent. Sanitizing agent refers to the chlorine solution to be used. The chlorine solution depends on the
percentage or number of concentration.
7. Sanitize the utensils with 50 ppm chlorine solution. (*ppm is unit of measurement for concentration of chlorine solution)
8. Drain and dry the tools. Drying could be either to air-dry or to towel dry.
9. Sanitize the working table and equipment using 200ppm chlorine solution.
10. Store the dried, clean utensils in its appropriate shelves.
Sterilization of Utensils
Aside from sanitizing the kitchen, it is also important to sterilize the dishes, glasses and utensils. Sterilization is done with the
use of chemical agent, boiling water or steam to eliminate all bacteria, viruses and spores.
Basic Preventive Maintenance
Alongside with the sanitation standard operating procedure, is the preventive maintenance that must be done as a
professional food worker, and as a Pastry Chef. It is a prerequisite procedure for food safety which ensures that the facility runs
smoothly.
Basic Preventive Maintenance refers to the inspection, detection and correction of tools and equipment before they could
develop into major defect in order to maintain the facility and let it function satisfactorily. Doing so, a written report of either
deteriorating, for repair or for replacement, must be done to let the facility continuously and satisfactorily operate.
Preventive Maintenance Procedure
The detailed preventive maintenance procedure will be given or will depend on the policy set by the company. Listed are
some of the preventive maintenance procedures followed in a workplace.
Cutting Tools
 Frequently sharpen the knives and disinfect before use.

 Knives if damaged, or if cannot be maintained in sanitary condition, must be replaced.
 Cutting blades must be frequently inspected for damage and product residue. Inspection should be done before and during kitchen
operation.
 Store the cutting tools in its designated place. Label them to ease access.
Handy Tools
 All handy tools must be air-dried to prevent rust and corrosion.

 Utensils after cleaning must be dried with clean dry rag.
 Sterilize the tools and utensils by rinsing them in very hot clean water.
 Have the tools and utensils inspected periodically.
Ranges
 Clean the range with soap and water using a cloth or sponge. Do this to prevent accumulation of dirt.
 The burner valves should be greasless.
 Make sure the burner ports are clear and open.
 Check the level oven racks and the tightness of the oven door
 Remember not to stand on oven doors.
Convection Oven
 Do not overload the oven.
 Door opening and closing of oven are checked for proper alignment and seal.
 Do not use scouring powder or pad on glass.
 Using warm soapy water, clean daily the door gasket and oven interior.
Storage of Tools and Equipment
Taking responsibility in storing teaches workers principles of accountability. Doing this ensures that the tools at hand are in
good shape. It is an important factor for ensuring the safety of everyone working in the kitchen and the health of the customers who will
eat the food served. Doing so will lessen the maintenance cost of the equipments and lessen chance that it will be replaced
immediately.
How to store the tools and equipments properly?
There are different guidelines an employee could follow, depending on the standard prescribed in the workplace. Here are the
suggested guidelines.
 Classify
Classify not only the tools but also its designated places. Have a designated area for each kind of tool. Place it in an area near the
point of use.
 Clean and Dry

Wash the items and dry them properly before storing. Doing this will ensure that the storage area is clean, dry and not overcrowded,
thus preventing it from microbial inhabitation/growing of spores.
 Store in Proper Places

Place the frequently accessed items in conveniently accessible locations.
 Put Labels
Label the storage area correctly to immediately find items.
Module 1 Lesson 4 Setting up your work station
Session Objectives
 Identify the tools, equipment and utensils needed in cake making;

 Identify the ingredients to be used in baking cake; and
 Determine the process on how to set-up the workstation.
Introduction
From preparing oneself, through wearing personal protective equipment to performing handwashing and safety measures in
the kitchen, to the cleaning and maintenance of the tools and equipment, another key to successfully prepare the cake is to set up
one’s workstation.
To set-up the work station properly, familiarize yourself first with the tools, equipment and utensils that can be used in cake
making. Also, the list of the major and minor ingredients to be used and its role in making batter must be learned. Doing so will help
ease the task on the next module, as you follow instructions in the recipe.
Identifying Tools, Equipment and Utensils Needed in Preparing Appetizer
Below are the recommended tools, equipment and utensils in cake making:
Measuring tools
Mixing tools
Baking pans
Cutting tools
Miscellaneous tools
Oven
Measuring Tools
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
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
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
Cutting Tools
There are the tools used for cutting. Example of which are the following:
 Pastry blender is equipment that consists of a handle and wire used for cutting fat and shortening in the preparation of pies,
biscuits or doughnuts.
 Pastry wheel is a blade knife used to cut dough.
 Kitchen shears can be used to slice rolls and delicate cakes.
 Chopping board is a durable firm board for cutting food. It is often made of wood and plastic.
 Paring knife is a knife with a plain edge blade used to pare or cut fruits and vegetables.
 Chef’s or French knife (also known as Cook’s Knife) is an 8 to 10 inch long multi-purpose kitchen knife commonly used in
chopping, dicing and slicing.
 Utility knife is smaller than chef’s knife but larger than the paring knife used in peeling, trimming and slicing small ingredients. It
usually has a blade that is 4 to 7 inches long.
 Bread knife is a long knife with a serrated edge used in slicing bread.
 Peeler is a tool with a metal blade attached to the handle.
 Grater and shredder used to grate cheese, chocolate and other fresh fruits.
Miscellaneous Tools
 Flour sifter used to sift flour.
 Pastry brush used in greasing pans or surface of pastries and breads.
 Spatula comes from different sizes. Small spatula is used to remove muffins and molded cookies from pans, large spatula for icing
or frosting cakes, flexible blade is used for various purposes.
 Rolling pin is used to flatten or roll the dough.
 Pastry tips is used to decorate cake with frosting. It has many sizse and shapes.
 Utility tray is used to hold the ingredients together.
 Parchment paper (also known as baking paper or bakery paper) is a heavy duty grease resistant, waterproof, non-stick paper
used in baking. It is different from wax paper.
 Wire cooling racks (simply known as wire rack) is a flat grid made of stainless steel used to cool the cake quickly and evenly after
baking. This is also used to let the air circulate freely on the baked goods to prevent it from getting soggy from condensation.
Other Baking Equipment

 Double broiler is commonly used in melting chocolate.
 Dutch oven is an old-style cooking vessel used for hundreds of years. This cooking pot is usually made out of cast iron with a
tight-fitting lid.
Ovens
Oven
This is one of the most important equipment in baking. Purchasing or owning an oven is a good investment especially if you are really
interested in baking. Remember that the temperature or the heat inside the oven takes a big role in the chemical process of the
ingredients. Unstable temperature can lead to cakes that are stalled.
Different types of oven that can be used are:

 Deck or cabinet oven refers to a large oven that has multiple racks full of sheet pans. The other term for this type of oven is
‘Stack Oven’. This type of oven is equipped with steam ejector.
 Convection oven is an oven that allows heat to circulate rapidly throughout the interior. Strong air inside the oven can distort the
shape products made with batter and soft dough.
 Rotary oven is a type of oven that rotates the pan inside, baking the cake evenly.
 Microwave oven can also be used to bake cake. It is an electrically operated oven that produces heat using electromagnetic
waves. Note that the recipe in this courseware cannot be used in this type of oven.
Identifying the Ingredients in Baking

In this lesson, the focus will be on the ingredients that can be of use in baking cakes. The major ingredient used are the flour
and starches, fats, sugar, liquid ingredients, eggs, and leavening agents. Minor ingredients are salt, flavouring and spices
The ingredients used and its role or use in the batter will be well discussed in this lesson.
Flour and Starches
Flour is the major ingredient used in any baked goods. It can be made from different kinds of grains including beans,
legumes, corn, oats, soybeans, buckwheat, rye and more. Among these, wheat flour is most commonly used in baking.
Flour is considered to be the main ingredient because it contains gluten that provides structure to the cake.
Use the flour prescribed in the recipe. Using flour that has high gluten content makes chewy and crusty cake, lower gluten content
makes finer and soft cake, while little or no gluten development toughens the cake.
Flour is used to thicken the batter and provide gluten. As mentioned in the first module, gluten is a protein that gives structure
to the cake. The gluten forms when the flour is combined with a liquid. Note that over mixing can turn the cake tough.
 Bread Flour, also known as hard flour, is high in gluten that contains 12% to 14% protein. This causes the bread to rise and gives
its shape and structure.
 All Purpose Flour is made from the milling of hard wheat or a mixture of hard and soft wheat. This wheat flour is often enriched
with iron and vitamins such as riboflavin, folic acid and niacin. It is commonly used in making noodles, cookies, cakes, quick
breads and pastries.
 Self Rising Flour is a ‘convenience mix’ that when used in a recipe, allows baking powder and salt to be ignored. This type of flour
is usually a combination of 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ½ teaspoon salt.
 Cake Flour is low-protein flour that is silky and fine in texture. It is used for pastries, cakes, cookies and certain breads.
Fats
Fats are added in the mixture to make the cake richer, tender and more moist. This includes butter, margarine, oil and
shortening.
Using fat softens, moistens and tenderizes the texture of the cake, because it shortens and tenderises the crumb or gluten. It
also assists in the primary aeration in the creaming process. Aeration means the air is trapped in the beating process. Trapping of
gases will be further discussed on the topic ‘The Baking Process’.
Make sure the butter and margarine are in room temperature to let the mixture emulsify properly.
 Butter is made up of 80% milk fat, 20% milk solid, and water. It is created by 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.
Sugars
Sugar or sucrose is a carbohydrate in every vegetable or fruit. Sugar is formed during photosynthesis, when a plant converts
energy from the sun into food. The sugar commonly used in every household is mostly from sugar beets and sugar cane.
Sugar is used to enhance the flavor and give the crust a golden color. This is because the sugar interacts with different
ingredients in a batter. When consumed by yeast or baking powder, sugar can be converted into carbon dioxide or alcohol.
Sugar also helps soften gluten and egg proteins which result in a soft, moisturized crumb.
In a cake batter, white sugar, brown sugar, honey, corn syrup, and molasses can be used interchangeably and will not have a
direct effect in the yeast development.
The following are the different types of sugar:
 Granulated sugar, also known as ‘white sugar’ is made of fine or extra-fine white sugar crystal.
 Brown sugar is a sugar crystal contained in molasses-based syrup. Its darkness or lightness in color depends on the amount of
molasses used.
 Confectioner’s sugar or Powdered Sugar is a fine powder sugar made from the crushed granulated sugar with combined
cornstarch. The 3% of cornstarch into the final product helps prevent the sugar from clumping.
 Raw Sugar is a coarse sugar made from the evaporation of clarified sugar cane. It is 98% sucrose and is tan or brown in its color.
Liquid Ingredients
Liquid ingredients that can be used in making cakes are usually milk and water used to bind dry ingredients.
These are used to tenderize, increase volume and affect the symmetry of the cake mixture.
 Water is the cheapest liquid used in baking. It makes the baking ingredients rehydrated. It helps dissolve other ingredients in the
batter for it to form a smooth mixture. It also acts as a binding agent for any baked products.
 Milk and Cream are also used to moisten the batter. They also add slight flavour to the final baked good. They create fuller, more
moist texture and help brown the surface of the cake. Milk that can be used in baking includes fresh milk or whole milk, evaporated
milk, condensed milk, skimmed milk and powder or dry milk.
Eggs
Eggs are added in a recipe for several purposes which include binding, leavening, coating, glazing, moisturizing, drying or emulsifying.
They can also be used to introduce flavor and color into the baked good. Eggs can also be used in frostings to slow down
crystallization.
Eggs are used to make batter rich, as they help provide color and volume to the cake. They are also used to bind the ingredients
together. This happens when the eggs coagulate as they are heated. The lecithin in the egg yolks emulsify the fats in the batter.
1 kg of eggs aerates 1 kg of flour.
Avoid using cold eggs. Place it in a bowl of warm water for 10 minutes.
Leavening Agents
Leavening refers to the production of gas in a dough batter. This is produced by leavening agents such as baking powder, yeast,
baking soda, or eggs.
Leaveners are used to produce carbon dioxide bubbles, which are trapped by starch, then expand during baking.This process causes
the cake to rise. Examples of leaveners are baking soda and baking powder.
Baking Powder is a leavening agent that is the mixture of baking soda and either citric or tartaric acid. Either wet, hot or without
acid, this powder will react with other ingredients being baked. It is entirely different from baking soda.
It is an ingredient that produces the gas Carbon Dioxide (CO2) when moistened and heated. The production of gas leads to the
aeration of cakes. The residual salt it forms after the chemical reaction should be tasteless and without odor.
Baking Soda, is also known as bicarbonate of soda, or sodium bicarbonate. It is a powerful leavener that reacts easily with the
batter or dough.
Cream of Tartar is a by-product of the wine making industry. This is used to stabilize the egg whites while whipping to reach its
maximum volume.
Salt, Flavouring and Spices

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.
Module 2 Lesson 1 Formulas & Measurements
Session Objectives
Calculate for the baker’s percentage and convert the recipe to another yield;
Identify the different measuring abbreviation;
Determine the standard table of weight and measure, temperature conversion table and cake pan size conversion table;
Familiarize the ingredients that can be used to substitute; and
Determine the correct technique in measuring dry and liquid ingredients.
Introduction
To start understanding the principles of baking, a pastry chef must gain mastery first on the formulas and measurement. The exact
measurement indicated in the recipe is important in making a successful, flavourful baked cake. Aside from the measurement,
conversion of temperature and cake pan size is also a challenge for a pastier.
Do not be afraid in the computation included in this lesson. Each lesson is discussed briefly and thoroughly to help you become the
best pastry chef!
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. 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

Before converting the units of measure, you must understand first the conversion factors.
A. When the number is multiplied by 1, the number stays the same. If the number has the same numerator and denominator, the
fraction is equals to 1.
For example: 36 x 6/6 = 36
Take a look at the equation, 4 tablespoon = ¼ cup
It is the same as
and can be interchanged.
B. You can also cancel the units of measurement, if both can be seen in the numerator and denominator.
Converting Units
Suppose you want to convert 8 tablespoons into cup measurement. Use the formula 4 tablespoon = ¼ cup. Make sure the unit of
measure tablespoon can be cancelled.
The units of measure ‘tablespoon’ cannot be cancelled. Therefore,
it must not be used.
This should be used since the unit of measure ‘tablespoon’ can be

cancelled,making the answer equal to cup.
C.
Now, multiply the values in the numerator, then divide it by the value of the denominator. In this case, change ¼ first into decimal by
dividing the numerator, 1, to the denominator, 4, of the value 1/4 to get 0.25 as its decimal value.
= 8 x (1/4) = 8 x 0.25 = 2 cups
Or multiple 8 by 1, then divided by 4
= 8 x (1/4) = 8 x 1 = 8 /4 = 2 cups
D. Temperature Conversion Table
E. 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.
F. 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.
G.
H. 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;
2 (9-inch) round cake pans;
1 (10-inch) Bundt pan;
1 (11 x 7-inch) baking dish;
1 (10-inch) springform pan
1 (9-inch) round cake pan 6 cups 1 (8-inch) round cake pan;

1 (8 x 4-inch) loaf pan;
1 (11 x 7-inch) baking dish
2 (9-inch) round cake pans 12 cups 2 (8 x 4-inch) loaf pans;

2 (11 x 7-inch) baking dishes; 1
(10-inch) springform pan
1 (10-inch) round cake pan 11 cups 2 (8-inch) round cake pans;

1 (10-inch) springform pan
2 (10-inch) round cake pans 22 cups 5 (8-inch) round cake pans;

3 or 4 (9-inch) round cake pans;
2 (10-inch) springform pans
9-inch tube pan 12 cups 2 (9-inch) round cake pans;

1 (10-inch) Bundt pan
10-inch tube pan 16 cups 3 (9-inch) round cake pans;

2 (10-inch) pie plates;
2 (9-inch) deep dish pie plates;
4 (8-inch) pie plates;
2 (9×5-inch) loaf pans;
2 (8-inch) square baking dishes;
2 (9-inch) square baking dishes
10-inch Bundt pan 12 cups 1 (9×13-inch) baking dish;

2 (11×7-inch) baking dishes; 1
(10-inch) springform pan
11 x 7 x 2-inch baking dish 6 cups 1 (8-inch) square baking dish;

1 (9-inch) square baking dish;
1 (9-inch) round cake pan
9 x 13 x 2-inch baking dish 15 cups 1 (10-inch) Bundt cake pan;
1 (10 x 15-inch) jellyroll pan
10 x 15 x 1-inch jellyroll pan 15 cups 1 (10-inch) Bundt pan;

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;

9-inch springform pan 10 cups 1 (10-inch) round cake pan;

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

2 (11 x 7-inch) baking dishes; 2
(8-inch) round cake pans
8-inch square baking dish 8 cups 1 (9 x 2-inch) deep dish pie

plate;
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;
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/ Weight of Substitution
Ingredient
All-Purpose Flour 1 tablespoon ½ tablespoon cornstarch or potato starch or rice starch or 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 Sugar 1 cup 1 1/3 cup brown sugar, lightly packed, 1 ½ cup corn 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 (20 1 cup 3 tablespoons butter plus about 7/8 cup milk
percent)
Heavy Cream (40 1 cup ¼ cup butter plus ¾ cup of milk

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 Sour 1 cup 1 tablespoon of vinegar or lemon juice plus enough sweet milk to make up 1 cup (let stand
Milk 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.
Module 2
Lesson 2 Baking Process
Session Objectives
Identify the function of gluten in the batter mixture;

Explain the gluten development;
Determine the ways to control the gluten development;
Enumerate the sequence in the baking process; and
Explain the techniques to slow down staling of baked cakes.
Introduction
Aside from formulas and measurement, another important lesson to understand is the role of ingredients in the baking
process, especially the flour. After this lesson, you will completely understand how each ingredient helps and how it works from the
mixing up to the baking process.
It will cover discussion on the gluten, a protein present in flour that gives shape to cakes, and is the reason behind why flour is
considered as the major ingredient in cake making. The discussion on the sequence of the baking process and on the techniques to
slow down staling are also discussed as the last topic of the lesson.
Mixing and Gluten Development
Understanding Gluten
Others may wonder what gluten is. Gluten refers to the protein substance present in wheat flour that gives shape and
structure to the baked goods.
In order for the bread to develop structure, the gluten must first be developed. Gluten in wheat flour must first absorb water.
As it is mixed or kneaded, the gluten forms strands that are long and elastic. As the batter is leavened, or is light and expanded before it
is baked, the strands confine the gases in its tiny pocket and the product rises. When it is baked, the gluten rises and solidifies giving
structure to the baked goods.
Controlling the Gluten
The concern of every Pastry Chef is the development of the gluten in the flour, not on the starch. Too much gluten makes the
cake tough. Without - or less than the required - gluten can result to a cake that doesn’t have good structure, or doesn’t hold together.
If a recipe requires much gluten or large amount of flour, the end product of a cake would be firm and chewy. If there is little
gluten development, then the cake would be tender.
The ways that could control the gluten development would be the following:
 Flour selection
The flours are classified as either strong or weak based on their protein content. Strong flour refers to hard wheat that has high
protein content. Weak flour refers to soft wheat that has low protein content.
That is why strong flours are used for breads, and weak flours are used for cakes.
Note that only the wheat flour develops gluten. If making bread from other grains such as rye, other than wheat flour, make sure the
formula is balanced with some high-gluten wheat flour, or else the bread will be heavy.
 Shortening
As discussed in the previous lesson, any fat used in baking are called shortening. It is called ‘shortening’ because it shortens the
gluten stands. It works by lubricating the strands so that they will not stick together. That is why fats are also called tenderizers.
Remember that making a cake with high fat content will make it crumbly, but too much of it will result to a weakened structure.
 Liquid
Liquid ingredients, such as water and milk, in a recipe can affect the development of gluten. As discussed in the introductory part of
this lesson, gluten develops before baking, when the gluten proteins absorb the liquid. This greatly affects the toughness or
tenderness of the cake being prepared. Recipe that calls for less liquid result to tender or soft cakes.
 Mixing method
Mixing of the batter also affects in the development of the gluten. The more the batter is mixed, the more it is develope d. 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.
Module 2
Lesson 3 The Production Process
Session Objectives
Enumerate and identify the different cake and sponge production methods;
Demonstrate the correct baking techniques;
Determine the ways to control the gluten development;
Determine the correct oven condition; and
Identify the enterprise requirements and standards in cake making.
Introduction
The gluten development, baking process and techniques to slow down staling are clearly discussed in the previous lesson.
In this lesson, the focus will be on the production process. The scope is on the different cake and sponge production method,
correct baking techniques, correct oven condition and enterprise requirements in cake making.
Cake Production Methods
There are five (5) main cake production methods to be discussed in this lesson, namely: sugar batter method, flour batter method,
blending method, all-in method and boiling method.
Sugar Batter Method It is a method where fat, such as egg, and sugar are creamed together until the batter is light and fluffy.
Adding the egg per piece ensures that each fat mixture is fully incorporated, well creamed and not separated before adding another.
Another important factor in this method is the temperature of the eggs. The curdling or the thickening, solidifying and separating of
mixture into lumps is due to too cold egg used in the batter. Curdling forms as the fat separates out from the liquid.
If the egg is too cold, the fat hardens, air escapes, and the mix curdles or forms into lumps. If the egg is too warm, the fat becomes oil,
air escapes and the mix curdles. If the egg is added too fast, it will make the mix saturated, that will make the air escape, making the
mix curdle.
Note that after adding all the eggs, the batter should have a soft, smooth and thick texture. Over mixed batter will make the cake tough.
Flour Batter Method

It is a method where fat is mixed with one-third (1/3) of the sifted flour for around 8 minutes until it is fully creamed. This is done to
ensure that the batter is fully incorporated and aerated (introduce air into the batter).
Note that the egg and sugar are whisked in a different or separate bowl. Both ingredients must be on the same temperature before they
are combined.
To adjust consistency, some of the egg mixture can be mixed into the fat. Then the remainder of the eggs, together with the sifted flour,
baking powder and liquid (must be in order) can be carefully folded into the fat mixture. Each ingredient must be added fully and must
be in sequence to avoid any lumps.
Blending Method
This method does not require creaming or aeration of fat with sugar or flour as the first step like sugar or flour batter method, but is
done as the last step in the mixing cycle.
The reason behind the creaming done in the end is because the formula or recipe container has high level of liquid, in the form of milk
that replaces some of the egg.
Using this method relies solely on the fat, egg white and small amount of gluten to hold the air, but are not very strong to form a
structure. Remember that the trapped air tenderizes and softens the protein found in fat, egg, and flour.
Less amount of the egg will lower its aerating capacity that is why adding baking powder to the formula will compensate and will give off
extra gas (CO2) to increase lift during baking. Adding glycerine to the batter will also increase the moisture retention or holding capacity
of the cake and will act as emulsifier that will help hold and combine extra liquids with fat.
The two variations in this method include the two stage method and three stage method. These methods are used to produce ‘high ratio
cakes’. These cakes are sweeter and moister because of its capability to take more liquid and sugar.
Two Stage Method

Done by mixing all the ingredients except for the eggs and any liquid. The remaining ingredients, such as eggs and liquid, are added in
intervals into the flour mix, creaming it for 3 to 5 minutes until the batter is light.
Three Stage Method

This method is done by adding half of the flour into the mix after initial creaming, for 3 minutes using a beater set on low speed, then
adding the remainder of the flour and creaming it on low speed.
All in Method
This is used in making cheaper types of cake. It is when eggs are replaced with baking powder and liquid. This method is commonly
used with high speed mixers, for 6 to 7 minutes.
Boiled Method
This method is used in making Genoese sponges and Madeira cakes. It is also considered to be the safest because of its small list of
troubleshooting, but is rarely used in the manufacturing.
To do this method, heat the fat to 50 degree Celsius and stir well until completely cleared. Eggs and sugar are whisked until stiff peak
and are added into the flour mixture in 4 to 5 additions (or parts divided equally).
Sponge Production Methods
Sponge Production Methods
Note that the weighing and mixing equipment to be used in a recipe that follows sponge production method must be free from grease
for this may greatly affect the batter.
Traditional Method (Orthodox Sponge) This egg sponge has the ration of 2 parts egg : 1 part sugar : 1 part flour.
Its light texture is due to whisking together of eggs and sugar on high speed, followed by folding of flour. Nowadays, formula may also
contain some baking powder and butter.
For better result, mixture is whisked on medium speed for short time and the batter must fill into the baking sheets and baked
immediately. Sifted flour is also folded carefully into the butter so as not to lose the trapped air.
Enriched Method (Genoese Sponge) This method is the same as the traditional sponge but it contains fat that is up to 80% of the
sugar weight. Sifted flour must be incorporated in the mixture, followed by the folding of melted butter in cool temperature. If the butter
is too hot, the egg will curdle (or form lumps).
Emulsified or Stabilized Sponges This method is most widely produced using the all-in method with a stabiliser or emulsifier. This
emulsifier often contains lecithin and lacto albumen that binds incompatible substances like water and fat to form an emulsion. This can
be stored longer because of the established emulsion that retains the condition of the cake. This usually contains water and proportion
of baking powder.
Delayed Soda Method After the sponge is aerated, the baking powder will be added. This is not added at the same time to gain better
aeration.
To do this method, liquids are placed in a mixing bowl. In another bowl, dry ingredients including the cream of tartar are sifted. Dry
ingredients will then be added into the liquids. Followed by the mixture of the batter until it is aerated.
Cream of tartar is used to increase stability of proteins in eggs. Bicarbonate of soda is mixed with cold water, and then must be added
slowly to the batter. Mixing it first with cold water will retain its ability to aerate the sponge. The batter should be baked immediately in a
pre-heated oven.
Separated Sponges This method as the name implied has a separated mixture. This is when the egg yolks and whites are whisked
separately with some sugar. It will then be combined and the sifted flour will be folded in.
Whisking egg yolk needs some water for better aeration. Egg whites must not be overbeaten to prevent lumps in the batter.
The Correct Baking Techniques
The start of a good result is in the mixing bowl. These baking techniques are skills that must be learned because it greatly affects the
texture of the prepared batter.
Listed are the correct techniques that can be used in cake making:
 Sifting.
This is done by passing the dry ingredients through a strainer to aerate it (e.g. sifting of flour).
 Beating.
It is a technique where ingredients are moved strenuously in a back and forth, and up and down motion until the correct
consistency is achieved (e.g. beating of eggs).
 Whisking or Whipping.
It is done by mixing the ingredients vigorously until it adheres together (e.g. whisking or whipping the heavy cream and egg
whites). Airy and foamy like texture of angel food, sponge and chiffon cake are formed when whole eggs or white eggs are
whipped until voluminous, then folded into the batter. The air incorporated by whipping the eggs gives the cake volume, making it
springy and elastic.
 Folding.
It is a technique of gently adding one ingredient into another using a large spoon or spatula (e.g. folding whipped cream and
melted chocolate to make mousse).
 Creaming.
This is done by blending several ingredients together until the consistency is smooth, lighter and fluffier (e.g. creaming the sugar
and butter).The soft, fine texture and moistness of butter cakes like pound cake and moist cakes are from the crumble, or first
creaming together the fat and sugar, adding eggs, and slowly incorporating dry ingredients while alternating it with a liquid such as
milk or buttermilk.
 Piping. This technique is used to decorate cakes. To do this, squeeze the piping bag from the top using your dominant hand, and
let the tip of the bag rest on your other hand.
The Correct Oven Settings
Oven Settings for Cakes
Oven should be in ‘solid heat’, with temperature set to 150 to 180 degrees Celsius. Solid heat means that the oven should have
stabilized within this temperature for 15 to 20 minutes before placing the cake.
To prevent premature coloring of cake surface, a baking pan can be covered with sheets of clean paper for approximately 50% of
baking time.
To test the internal temperature and test whether the cake is baked, use an oven thermometer. The baking process is considered
complete when the center of the cake reached gelatinization, having 87 to 90 degrees Celsius in temperature.
Skewer can also be used to test if the cake is already baked. It should be inserted into the cake and must come out clean.
Oven Settings for Sponges
Sponge cake and Genoise cake will cook quicker in an oven temperature of 180 to 200 degrees Celsius, because of its lighter density.
Gelatinization and coagulation happens quickly, having less drying out of product. Sponge sheets can be baked at 220 to 230 degrees
Celsius for about 7 minutes.
Tips in Using the Oven

 It is important to know the oven that you will use, as you bake any type of cake. Get oven thermometers to make sure that the
oven is calibrated correctly. Placing the oven thermometer inside the oven will assure that the cake will not be underdone or
overdone.
 Place the cake in the middle of the oven because placing it too close to the top or bottom can cause overbrowning. Gently close
the oven afterwards.
 Rotate the pans during baking. Do this until the two -thirds of the way through baking time to prevent collapse. If using more than
one rack, it is time to swipe the pans.
 Do not remove the cake from the tin pan until it is cold to avoid damage. Cold cake bases must be wrapped immediately to prevent
staling.
Enterprise Requirements and Standards in Cake Making
The characteristic of a desired cake product are the following:
1. Color of the Product
The color of the product, when removed from the oven, is important to stimulate the senses of the customer. Color can also be a
factor that could encourage customer to purchase the product.
2. Appearance
This refers to the shape and form of the cake base. It is important to have consistency in appearance.
3. Mouth Feel and Eating Properties

Another important element considered is the eating properties of the cake. This is achieved if the maintenance in cake production is
achieved.
4. Moisture Content
As discussed on the precious lesson, the more moisture content the cake has, the less chances for it to be stale. Staling refers to the
loss of aroma and freshness of any baked goods. Moisture also adds to the shelf life and mouth feel of the cake.
5. Consistency
The texture and consistency refers to how it feels in the mouth when the consumer is tasting the product. This also means that the
batter is fully incorporated to achieve consistency.
Module 3
Lesson 1 Baking Sponges & Cakes
Session Objectives
 Differentiate varieties of sponge and cake base

 Demonstrate how Butter, Sponge, Genoese, Pound, Madeira and Chiffon cake bases are prepared
Introduction
In this courseware, we will learn how cake bases, fillings, coatings, icing and decorations are being prepared.
To start off, the first lesson will focus on how to prepare different varieties of cake. These include video demonstration in
making cake bases such as Butter Cake, Sponge Cake, Genoese Cake, Pound Cake, Madeira Cake and Chiffon Cake.
Butter Cake
The main ingredient of this cake is the butter. These consist most of the basic ingredients including 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 that produces the
lightest cake with greater volume. The goal of these methods 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
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 and beginning and ending 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
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
Yield: 7 to 8 sliced rolls

 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 soft peaks. 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
It is a French Sponge Cake - like of a regular sponge cake but with added butter. Having added butter as its ingredient makes it more
tender and flavourful. This cake makes the cake rise by beating air into the eggs without using baking soda or baking powder.
Example:
Genoese
Yield: Makes one 10-inch round cake

 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 prepared pan. Bake at 350°F for 30 to 35 minutes or until a toothpick inserted into center of cake comes
out clean and top springs back when lightly touched. Let 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.
Pound Cake
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
Yield: Makes 2 loaves

 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. 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. Sift the flour with the salt and baking powder two times and set aside.
3. With an electric mixer set on medium speed, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
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. 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 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
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
Yield: 8 slices

 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
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
Yield: 12 servings

 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.
Module 4
Lesson 1 Preparing Fillings & Coatings
Session Objectives
Determine the techniques to decorate cake

Differentiate different fillings and coatings used in cake making
Demonstrate how Buttercream, Creme Patisserie and Ganache are prepared
Introduction
On the last module, making 6 different cake bases such as Butter Cake, Sponge Cake, Genoese Cake, Pound Cake, Madeira
Cake and Chiffon Cake.
In this module, the topic will be first about fillings and coatings, followed by the icing and decoration.
Fillings are the icing mixture inserted between the cake to enhance the taste and the layering of the cake,
whereas coatings are the mixture used to cover the cake. Procedure in making fillings and coating such as Buttercream, Cream
Patisserie and Ganache will be the focus of this lesson.
Remember that fillings, coating and icing need to compliment the cake. It must also add eye appeal and flavor to the cake
base.
Decorating the Cake
Before studying the procedure on how to prepare different fillings, coatings, icing or decoration, let us study first the basic
decoration skills needed to be practiced and will be used as go along with the lesson.
Decoration of cakes involves personal style of the pastry chef. It includes:
Spreading of the cream

Spread the cream with the use of the spatula. Even thickness should be shown across the layer of the cake.
Piping of cream or icing

Piping can be either single layer or double layer. The piping size should all be the same and should be in balance with the size of the
cake.
Curling chocolate
Tempered chocolate can be used to decorate the cake. It can be shaved and curled.
Enrobing
Enrobing is the action of applying the glaze, such as icing or ganache, to the exterior of the cake.
Consistency of design
In decorating cake, the following consideration should be taken account: symmetry, consistency in the size of the decoration, and
balance across the products.
Buttercream
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

 hand mixer or electric mixer
 lazy susan
 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
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
 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
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
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
Module 4
Lesson 2 Preparing Icing & Decoration
Session Objectives
Differentiate different icings and decorations used in cake making

Demonstrate how Boiled Icing, Royal Icing and Fondant Icing are prepared
Introduction
On the previous lesson, the procedure in making fillings and coatings was clearly discussed. This includes procedure in
making Buttercream, Cream Patisserie and Ganache.
To completely prepare and decorate the cake, we will now study on how to prepare icing and decoration, such as boiled icing,
royal icing and fondant icing. Procedure on how to prepare piping bag, how to pipe royal icing leaf and flower are also included in this
lesson.
Boiled Icing
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
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.
Module 5
Lesson 1 Presenting & Storing Cakes, Gateaux & Tortes
Session Objectives
 Identify two ways to present cakes, gateaux and tortes

 Determine ways to store cakes, gateaux and tortes
Introduction
Presentation and storing of cakes, gateaux and tortes is as important as on how we prepare those.
The presentation of cakes will aid to increase sale of the baked cakes. Storage will ensure that the cake will still be served
fresh.
In this lesson, the topic will be on ways to present the prepared cake and on how to store them to maintain maximum eating
quality, appearance and freshness.
Presenting Cakes, Gateaux and Tortes
In the previous lesson, the topic on how to decorate the cake was discussed. It is clearly states that the style of the decoration
can be at the discretion of the head pastry chef. The main criterion in decorating cake is the consistency, which is why product must
look the same every time it is produced.
One of the great ways to increase sales is to well display the cake. Doing so increase eye appeal and this may pursued
customers to order a slice or buy the whole cake.
The two common ways to display the cake are:
 In a display fridge
 Displayed on dessert buffet
It is also important to keep the cake seasonal. It is also important to keep everything clean, neat and tidy.
Do not leave in the display 1/3 of the cake left with its bread crumb lying along the plate.
The cake must also be on a cake board slightly larger than the actual cake for it to be carried away easily by the cake servers.
A lace coyley can also be placed under the cake for it adds visual pleasure.
Storing Cakes, Gateaux and Tortes
Cakes can easily be stored but not gateaux and tortes. Listed are the guidelines to follow in storing cakes, gateaux and tortes in order
to maintain maximum eating quality, appearance and freshness:
 Away from strong odour

The cakes must be protected from strong odours such as onion and garlic. In some kitchen, there is dedicated controlled storage, or
chilled, enclosed spaces, for these cakes.
 Cool room temperature

Most cakes need to be chilled because of the nature of ingredients. Food cool room must operate below 4 degrees Celsius. Note
that some tortes need not to be chilled because it will spoil the flavor of the product.
 Appropriate containers
The best way to store sold cakes is to place them into boxes to ensure the product is kept intact. Take care of the edges and top
decoration that it will not be damaged when packaged.
 Labelling
Correct labelling of cakes is also important. It can be placed inside the display fridge as well as outside the package to inform the
customer and protect the manufacturer against complaints.
 Length of time in the cool storage

Cakes have varied expiration dates and may depend on the freshness of the ingredients. Inconsumable food not fit for human
consumption must not be sold and should be considered as waste on the part of the manufacturer.
 Freezer temperature
Long term storage in the freezer must be 18 degrees Celsius or less.

Lesson 1 Introduction To Cake Making

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Module 1

Lesson 1 Introduction to Cake Making

 • Ganache (pronounced as guh-nahsh)

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

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

 Identify appropriate personal protective equipment used in preparing food;

2. Hairnet – worn to keep hair contained

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

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

 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.

Listed below are the hygienic practices one should follow:

 Always wash your hands before preparing food.

 Avoid wearing jewelry, watch, or perfume.

 Wear clean clothing.

 Do not smoke in the food areas.

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

 Orange color indicates potentially unsafe situation.

 Green color represents emergency egress location.

 Blue color conveys safety information.

Philippine OHS Standard

 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;

 Assist government agencies to conduct safety and health inspection.

 Differentiate cleaning, disinfecting and sanitizing from each other;

Other disinfectant that can be used in cleaning includes:

b. Borax or Sodium Carbonate Monohydrate

Cleaning the Equipment

Cleaning the Range

Cleaning the Mixer

Cleaning the Oven

 Frequently sharpen the knives and disinfect before use.

 All handy tools must be air-dried to prevent rust and corrosion.

 Clean and Dry

 Store in Proper Places

 Identify the tools, equipment and utensils needed in cake making;

Measuring cups has two types:

Examples of baking pans that can be used:

 Jelly roll pan is a shallow pan used to bake cake rolls.

 Pastry wheel is a blade knife used to cut dough.

 Kitchen shears can be used to slice rolls and delicate cakes.

 Peeler is a tool with a metal blade attached to the handle.

 Pastry brush used in greasing pans or surface of pastries and breads.

 Rolling pin is used to flatten or roll the dough.

 Utility tray is used to hold the ingredients together.

Other Baking Equipment

Different types of oven that can be used are:

Identifying the Ingredients in Baking

Salt, Flavouring and Spices

The types of chocolate that can be used in baking are:

o Bittersweet and Semisweet Chocolate

(Total weight of ingredient / Weight of the flour ) x100% = % of the ingredient

Calculating the Percentage of Each Ingredient

All-purpose Flour 195 g