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Quarter 2
Module 7
Appropriate decorations for sponges
and cakes
WRITER: MA. GINA C. BUNDA
REVIEWER: KATHERINE J. GUEVARRA
TVL – BPP 11
At the end of the lesson, the learners should be able to:
A. determine the appropriate decoration for specific type of sponge and cakes;
B. identify the tools needed in cake decoration; and
C. personalize own cake decorations.
DIRECTIONS: Multiple Choice, choose the best answer, encircle the correct letter
1. Are sweet coverings or coatings in which sugar is the main ingredient.
A. icing B. glaze C. meringue D. marzipan
2. A kind of tool that creates embossed effects on the top of cakes, cupcakes, or
similar items.
A. cake comb B. cake turn table C. embossing mat D. spatula
3.A handy tool use to remove the humped crown and to cut perfectly flat and even
layers for stacking.
A. cake leveler B. Knife C. scissor D. spatula
4. it is a sweet white icing made by whipping fresh egg whites with icing sugar.
A. fondant B. gum paste C. marzipan D. royal icing
5. Are cardboard cutouts in varying sizes, typically in even-numbered
measurements that correspond with the appropriate cake size.
A. cake board B. bond paper C. cartolina D. pad paper
Are frostings, icings and glazes more important than a cake itself? Can you
differentiate the different icing, glazes and frosting?
Marzipan________________________________________________________________________
Buttercream_____________________________________________________________________
Royal Icing _____________________________________________________________________
EXPECTATIONS
PRETEST
RECAP
“Cake decorating is one of the sugar arts that uses icing or frosting and other edible
decorative elements to make plain cakes more visually interesting. It can be
personalized according to your desired design. There are so many different kinds and
flavors and ways to decorate cake, though, that we feel like we never stop learning
when it comes to baking it. Lately, home bakers have been completely obsessed with
layer cakes that have all kinds of creative fillings and decorations. Cakes are
decorated to mark a special celebrations like birthdays or wedding
History
Cake decorating originated in 17th century in Europe. During the 1840s, the advent
of temperature-controlled ovens and the production of baking powder made baking
cakes much easier. Cakes began to take on decorative shapes, were adorned with
additional icing formed into patterns and flowers, and food coloring was used to
accent frosting or layers of cake. Cakes have been decorated for many centuries for
special occasions. Wedding cakes have the longest traditions and are considered the
most artistic form, before only rich people can avail of decorated/ well garnish cakes.
Types of Decorations
Cake decorations are adornments or design that are placed on top or around the
cakes. It can be made of edible material or food-safe plastics. But that was long ago…
now bakers use different types of decorations. In module 6 different types of icing,
glazes, frosting were discussed. This time, how they are used in decorating cakes.
Fondant also known as sugar paste or ready roll icing, exists in many different
colors, and it is usually easy to handle once prepared properly. It must be rolled out
with cornstarch to avoid sticking to any surface and to smooth it out. Once
completely smooth and thin enough, cake decorators are able to mold fondant into
many different artistic expressions. Fondant is primarily used to cover cakes, but it
is also used to create individual show pieces for cakes. Either made of marshmallow,
icing sugar.
Royal Icing is a sweet white icing made by whipping fresh egg whites (or powdered
egg whites, meringue powder) with icing sugar. Royal icing produces well-defined
icing edges especially when decorating biscuits/ cookies and is ideal for piping
intricate writing, borders, scrollwork and lacework on cakes. It dries very hard and
preserves indefinitely if stored in a cool, dry place, but is susceptible to soften and
wilt in high humidity.
LESSON
Marzipan is often used for modeling cake decorations and sometimes as a cover over
cakes, although fondant is more preferred. Like a modeling clay, were you can make
different toppers or design. It is made of almond paste.
Gum Paste also known as florist paste, is an edible, brittle material that dries quickly
and can be sculpted to make cake decorations such as flowers or molded designs
Modelling Chocolate is a chocolate paste made by melting chocolate and combining
it with corn syrup, glucose syrup, or golden syrup. The chocolate is formed into a
variety of shapes and structures that cannot be easily accomplished with other softer
edible materials such as buttercream frosting, marzipan, or fondant. Modeling
chocolate can be made from white, dark, semi-sweet, or milk chocolate.
giftpundits.com
Edible Ink Printing is also used in decorating cakes. After breakthroughs in
nontoxic inks and printing materials in the early 1990s, it became possible to print
images and photographs onto edible sheets for use on cakes. It is the process of
creating preprinted images with edible food colors onto
various confectionery products such as cookies, cakes, or pastries. Designs made
with edible ink can be created with an edible printer, a specialty device which
transfers an image onto a thin, edible paper. Edible paper is made of starches and
sugars and printed on with edible food colors. Originally introduced as a specialty
service provided by bakeries, this technology can now be used by home consumers
using the specialized paper, ink and printers.
Pexels.com
Techniques:
Decorating a cake usually involves covering it with some form of icing and then using
decorative sugar, candy, chocolate or icing decorations to embellish the cake. But it
can also be as simple as sprinkling a fine coat of icing sugar or drizzling a glossy
blanket of glaze over the top of a cake like a mirror cake style that uses a glaze of
gelatin, sugar, water, and sometimes chocolate. Icing decorations can be made by
either piping icing flowers and decorative borders or by molding sugar
paste, fondant, or marzipan flowers and figures. An embossing mat or stencil is a
tool for cake decoration that creates embossed effects on the top of cakes, cupcakes,
or similar items. The user presses the mat down into cake dough or icing and the
pattern embossed in the mat is transferred to the item. Embossing mats are often
made of silicone rubber or similar flexible polymers. A modern and popular
technique today (2020) is the 'Naked Cake'. This is usually completed with multiple
layers of cake and fillings between each layer. Rather than coating the outside of the
cake with frosting or ganache, they are left plain, or 'naked'. Often they are decorated
simply using icing sugar or fresh flowers on top. They are popular as wedding and
engagement cake
Cake decorating is an Art
This has become a form of unique artistry, and ranges from a single-layer cake,
decorated simply, to a multi-layered 3-dimensional creation, that is decorated with
edible ribbons made of sugar. Early construction methods of cutting shapes out of
cake and piecing them together to create a structure have been superseded by
preformed character pans, and the shaping of cakes out of fondant and different
forms of marzipan.
Using this new form of fondant artistry should be used on a heavy cake consistency.
It can, however, be used on the traditional cake mix purchased in a store. Fondant
is heavier than traditional knife spread frosting. Pre-made fondant that is available
in the cake decorating section in stores has little flavoring. A homemade fondant can
be made quickly for very little cost, and tends to have a better flavor than the pre-
made store bought version.
Whether using icing or fondant or marzipan to cover cakes, if a cake has multiple
layers then in order to keep it from sliding it may need to be secured using dowels
made from plastic straws, bubble tea straws, wooden chopsticks or wooden dowel.
BASIC CAKE DECORATING TOOL
1. Cake leveler is a handy tool if you need to remove the humped crown of your cake
and cut it perfectly flat and for an even layers of stacking, Or you can use the
serrated knife if you have a steady and skillful hand, levelers are ideal for those who
need a little more guidance to create a more precise cuts.
2. Cake board are cardboard cutouts in varying sizes, typically in even-numbered
measurements that correspond with the appropriate cake size. It is used to support
the whole cake
3. Turntable - resembles a cake stand, with one exception: the top platform is
designed to spin around while the base remains stationary. Piping details can be
easy.
4. Spatula and scraper - angled icing spatula, also referred to as an offset spatula,
is specifically designed to apply icing and other soft, spreadable products on a
dessert. Specifically, for cake decorating, the slight angular dip of the metal blade
helps to spread icing or filling on a flat cake, without the blade’s handle or your
fingers getting in the way of the process.
5. Piping tips and couplers - To create borders and other extra details, you can use
piping tips of various shapes and sizes. These small cones are shaped to produce
different designs when icing is squeezed through them. A coupler has two main
functions: to hold a decorating tip in place, and to enable you to change tips
without changing bags. This is useful when you want to use a different tip with the
same color of icing.
6. Piping bags – A cone shape bag where you put the icing and attach the piping
tips and coupler. They are quick, easy, and the cleanest option. It is either plastic
or made of cloth. It can be disposable or washable.
ACTIVITY #1 &2
DIRECTIONS: Draw your dream cake, and design / decorate your cake. Display
your cake on the box. Name your cake according to your design. Use your
imagination, it can be a birthday cake, wedding cake. Or any cakes for all occasion.
Explain the details of your cake
___________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
What have you learned today? Different use of icing, glazes and frosting to decorate
your cakes. Tools use in decorating for easy working. Enumerate tools use in
decorating the cakes and give its function. Give at least 3
1._______________________________________________________________________________
2.________________________________________________________________________________
3. _______________________________________________________________________________
ACTIVITIES
WRAP-UP
Different colors, design, decorations you put into your cake…. How can you
compare your life now in a situation we have, from the cake that you designed.?
Write it down.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
DIRECTIONS: Different types of decoration was discussed, choose one (1) and
explain why you choose this type of decoration.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
VALUING
POSTTEST
KEY TO CORRECTION
RECAP:
Marzipan
use
of
almond
paste
and
sugar.
Thick
dough,
pliable
can
be
molded
as
fruits,
flowers
etc.
Buttercream
base
of
fat
(not
butter
always)
and
sugar.
Royal
icing
uses
egg
whites
and
icing
sugar.
PRETEST
1.
A
2.
C
3.A
4.
D
5.
A
ACTIVITY
1
&
2:
Freestyle
drawing
of
cake
design/concept.
POSTTEST:
(Possible
answer)
ROYAL
ICING
is
a
sweet
white
icing
made
by
whipping
fresh
egg
whites
(or
powdered
egg
whites,
meringue
powder)
with
icing
sugar.
Royal
icing
produces
well-defined
icing
edges
especially
when
decorating
biscuits/
cookies
and
is
ideal
for
piping
intricate
writing,
borders,
scrollwork
and
lacework
on
cakes.
It
dries
very
hard
and
preserves
indefinitely
if
stored
in
a
cool,
dry
place,
but
is
susceptible
to
soften
and
wilt
in
high
humidity.
References
THE BEST CAKE DECORATING TOOLS THAT EVERY BAKER SHOULD OWN
CategoriesBakingMay 30, 2017 by Nikki Cervone
https://foodal.com/knowledge/baking/cake-decorating-tools-review/
https://en.wikipedia.org/wiki/Cake_decorating#:~:text=Decorating%20a%20cake%
20usually%20involves,decorations%20to%20embellish%20the%20cake. Cake
decorating
From Wikipedia, the free encyclopedia This page was last edited on 13 July 2020, at 03:54 (UTC)
Ingrassia, Catherine (2007). "Diana, Martha and Me". In Curran, Colleen
(ed.). Altared: bridezillas, bewilderment, big love, breakups, and what
women really think about contemporary weddings. New York: Vintage
Books. ISBN 978-0-307-27763-3.
Carpenter, Autumn (2013). The complete photo guide to cookie decorating.
Minneapolis: Creative Publishing international.
p. 147. ISBN 9781610587297. Retrieved 31 May 2020.
^ "Printing of foods". George J. Krubert, Keebler Co. 7 April 1981.
https://en.wikipedia.org/wiki/cake_decorating#cite_note-7
https://enwikipedia.org/wiki/cake_decorating#cite_note-5
https://en.wikipedia.org/wiki/cake_decorating#cite_note-craftsy-1

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TVL - BPP11 - Q2 - M7.pdf

  • 1. Quarter 2 Module 7 Appropriate decorations for sponges and cakes WRITER: MA. GINA C. BUNDA REVIEWER: KATHERINE J. GUEVARRA TVL – BPP 11
  • 2. At the end of the lesson, the learners should be able to: A. determine the appropriate decoration for specific type of sponge and cakes; B. identify the tools needed in cake decoration; and C. personalize own cake decorations. DIRECTIONS: Multiple Choice, choose the best answer, encircle the correct letter 1. Are sweet coverings or coatings in which sugar is the main ingredient. A. icing B. glaze C. meringue D. marzipan 2. A kind of tool that creates embossed effects on the top of cakes, cupcakes, or similar items. A. cake comb B. cake turn table C. embossing mat D. spatula 3.A handy tool use to remove the humped crown and to cut perfectly flat and even layers for stacking. A. cake leveler B. Knife C. scissor D. spatula 4. it is a sweet white icing made by whipping fresh egg whites with icing sugar. A. fondant B. gum paste C. marzipan D. royal icing 5. Are cardboard cutouts in varying sizes, typically in even-numbered measurements that correspond with the appropriate cake size. A. cake board B. bond paper C. cartolina D. pad paper Are frostings, icings and glazes more important than a cake itself? Can you differentiate the different icing, glazes and frosting? Marzipan________________________________________________________________________ Buttercream_____________________________________________________________________ Royal Icing _____________________________________________________________________ EXPECTATIONS PRETEST RECAP
  • 3. “Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make plain cakes more visually interesting. It can be personalized according to your desired design. There are so many different kinds and flavors and ways to decorate cake, though, that we feel like we never stop learning when it comes to baking it. Lately, home bakers have been completely obsessed with layer cakes that have all kinds of creative fillings and decorations. Cakes are decorated to mark a special celebrations like birthdays or wedding History Cake decorating originated in 17th century in Europe. During the 1840s, the advent of temperature-controlled ovens and the production of baking powder made baking cakes much easier. Cakes began to take on decorative shapes, were adorned with additional icing formed into patterns and flowers, and food coloring was used to accent frosting or layers of cake. Cakes have been decorated for many centuries for special occasions. Wedding cakes have the longest traditions and are considered the most artistic form, before only rich people can avail of decorated/ well garnish cakes. Types of Decorations Cake decorations are adornments or design that are placed on top or around the cakes. It can be made of edible material or food-safe plastics. But that was long ago… now bakers use different types of decorations. In module 6 different types of icing, glazes, frosting were discussed. This time, how they are used in decorating cakes. Fondant also known as sugar paste or ready roll icing, exists in many different colors, and it is usually easy to handle once prepared properly. It must be rolled out with cornstarch to avoid sticking to any surface and to smooth it out. Once completely smooth and thin enough, cake decorators are able to mold fondant into many different artistic expressions. Fondant is primarily used to cover cakes, but it is also used to create individual show pieces for cakes. Either made of marshmallow, icing sugar. Royal Icing is a sweet white icing made by whipping fresh egg whites (or powdered egg whites, meringue powder) with icing sugar. Royal icing produces well-defined icing edges especially when decorating biscuits/ cookies and is ideal for piping intricate writing, borders, scrollwork and lacework on cakes. It dries very hard and preserves indefinitely if stored in a cool, dry place, but is susceptible to soften and wilt in high humidity. LESSON
  • 4. Marzipan is often used for modeling cake decorations and sometimes as a cover over cakes, although fondant is more preferred. Like a modeling clay, were you can make different toppers or design. It is made of almond paste. Gum Paste also known as florist paste, is an edible, brittle material that dries quickly and can be sculpted to make cake decorations such as flowers or molded designs Modelling Chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. The chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as buttercream frosting, marzipan, or fondant. Modeling chocolate can be made from white, dark, semi-sweet, or milk chocolate.
  • 5. giftpundits.com Edible Ink Printing is also used in decorating cakes. After breakthroughs in nontoxic inks and printing materials in the early 1990s, it became possible to print images and photographs onto edible sheets for use on cakes. It is the process of creating preprinted images with edible food colors onto various confectionery products such as cookies, cakes, or pastries. Designs made with edible ink can be created with an edible printer, a specialty device which transfers an image onto a thin, edible paper. Edible paper is made of starches and sugars and printed on with edible food colors. Originally introduced as a specialty service provided by bakeries, this technology can now be used by home consumers using the specialized paper, ink and printers. Pexels.com Techniques: Decorating a cake usually involves covering it with some form of icing and then using decorative sugar, candy, chocolate or icing decorations to embellish the cake. But it can also be as simple as sprinkling a fine coat of icing sugar or drizzling a glossy blanket of glaze over the top of a cake like a mirror cake style that uses a glaze of gelatin, sugar, water, and sometimes chocolate. Icing decorations can be made by either piping icing flowers and decorative borders or by molding sugar paste, fondant, or marzipan flowers and figures. An embossing mat or stencil is a tool for cake decoration that creates embossed effects on the top of cakes, cupcakes, or similar items. The user presses the mat down into cake dough or icing and the pattern embossed in the mat is transferred to the item. Embossing mats are often made of silicone rubber or similar flexible polymers. A modern and popular technique today (2020) is the 'Naked Cake'. This is usually completed with multiple layers of cake and fillings between each layer. Rather than coating the outside of the cake with frosting or ganache, they are left plain, or 'naked'. Often they are decorated simply using icing sugar or fresh flowers on top. They are popular as wedding and engagement cake
  • 6. Cake decorating is an Art This has become a form of unique artistry, and ranges from a single-layer cake, decorated simply, to a multi-layered 3-dimensional creation, that is decorated with edible ribbons made of sugar. Early construction methods of cutting shapes out of cake and piecing them together to create a structure have been superseded by preformed character pans, and the shaping of cakes out of fondant and different forms of marzipan. Using this new form of fondant artistry should be used on a heavy cake consistency. It can, however, be used on the traditional cake mix purchased in a store. Fondant is heavier than traditional knife spread frosting. Pre-made fondant that is available in the cake decorating section in stores has little flavoring. A homemade fondant can be made quickly for very little cost, and tends to have a better flavor than the pre- made store bought version. Whether using icing or fondant or marzipan to cover cakes, if a cake has multiple layers then in order to keep it from sliding it may need to be secured using dowels made from plastic straws, bubble tea straws, wooden chopsticks or wooden dowel. BASIC CAKE DECORATING TOOL 1. Cake leveler is a handy tool if you need to remove the humped crown of your cake and cut it perfectly flat and for an even layers of stacking, Or you can use the serrated knife if you have a steady and skillful hand, levelers are ideal for those who need a little more guidance to create a more precise cuts. 2. Cake board are cardboard cutouts in varying sizes, typically in even-numbered measurements that correspond with the appropriate cake size. It is used to support the whole cake 3. Turntable - resembles a cake stand, with one exception: the top platform is designed to spin around while the base remains stationary. Piping details can be easy. 4. Spatula and scraper - angled icing spatula, also referred to as an offset spatula, is specifically designed to apply icing and other soft, spreadable products on a dessert. Specifically, for cake decorating, the slight angular dip of the metal blade helps to spread icing or filling on a flat cake, without the blade’s handle or your fingers getting in the way of the process. 5. Piping tips and couplers - To create borders and other extra details, you can use piping tips of various shapes and sizes. These small cones are shaped to produce different designs when icing is squeezed through them. A coupler has two main functions: to hold a decorating tip in place, and to enable you to change tips without changing bags. This is useful when you want to use a different tip with the same color of icing. 6. Piping bags – A cone shape bag where you put the icing and attach the piping tips and coupler. They are quick, easy, and the cleanest option. It is either plastic or made of cloth. It can be disposable or washable.
  • 7. ACTIVITY #1 &2 DIRECTIONS: Draw your dream cake, and design / decorate your cake. Display your cake on the box. Name your cake according to your design. Use your imagination, it can be a birthday cake, wedding cake. Or any cakes for all occasion. Explain the details of your cake ___________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ What have you learned today? Different use of icing, glazes and frosting to decorate your cakes. Tools use in decorating for easy working. Enumerate tools use in decorating the cakes and give its function. Give at least 3 1._______________________________________________________________________________ 2.________________________________________________________________________________ 3. _______________________________________________________________________________ ACTIVITIES WRAP-UP
  • 8. Different colors, design, decorations you put into your cake…. How can you compare your life now in a situation we have, from the cake that you designed.? Write it down. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ DIRECTIONS: Different types of decoration was discussed, choose one (1) and explain why you choose this type of decoration. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ VALUING POSTTEST KEY TO CORRECTION RECAP: Marzipan use of almond paste and sugar. Thick dough, pliable can be molded as fruits, flowers etc. Buttercream base of fat (not butter always) and sugar. Royal icing uses egg whites and icing sugar. PRETEST 1. A 2. C 3.A 4. D 5. A ACTIVITY 1 & 2: Freestyle drawing of cake design/concept. POSTTEST: (Possible answer) ROYAL ICING is a sweet white icing made by whipping fresh egg whites (or powdered egg whites, meringue powder) with icing sugar. Royal icing produces well-defined icing edges especially when decorating biscuits/ cookies and is ideal for piping intricate writing, borders, scrollwork and lacework on cakes. It dries very hard and preserves indefinitely if stored in a cool, dry place, but is susceptible to soften and wilt in high humidity.
  • 9. References THE BEST CAKE DECORATING TOOLS THAT EVERY BAKER SHOULD OWN CategoriesBakingMay 30, 2017 by Nikki Cervone https://foodal.com/knowledge/baking/cake-decorating-tools-review/ https://en.wikipedia.org/wiki/Cake_decorating#:~:text=Decorating%20a%20cake% 20usually%20involves,decorations%20to%20embellish%20the%20cake. Cake decorating From Wikipedia, the free encyclopedia This page was last edited on 13 July 2020, at 03:54 (UTC) Ingrassia, Catherine (2007). "Diana, Martha and Me". In Curran, Colleen (ed.). Altared: bridezillas, bewilderment, big love, breakups, and what women really think about contemporary weddings. New York: Vintage Books. ISBN 978-0-307-27763-3. Carpenter, Autumn (2013). The complete photo guide to cookie decorating. Minneapolis: Creative Publishing international. p. 147. ISBN 9781610587297. Retrieved 31 May 2020. ^ "Printing of foods". George J. Krubert, Keebler Co. 7 April 1981. https://en.wikipedia.org/wiki/cake_decorating#cite_note-7 https://enwikipedia.org/wiki/cake_decorating#cite_note-5 https://en.wikipedia.org/wiki/cake_decorating#cite_note-craftsy-1