MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 1 T A B L E O F C O N T E N T S Introduction ------------------------------------- 2 Objectives ------------------------------------- 2 Let’s Recall ------------------------------------- 3 Let’s Explore ------------------------------------- 3 Let’s Elaborate Culinary Terms ------------------------------------- 4 Different Types of Icing ------------------------------------- 4-5 Different Types of Frosting ------------------------------------- 6 Procedures in Icing and Frosting ------------------------------------- 7-8 cake Products Guideline to Remember in Coating ------------------------------------- 8 cakes Let’s Dig In ------------------------------------- 9 Let’s Remember ------------------------------------- 9 Let’s Apply ------------------------------------- 10-11 Let’s Extend ------------------------------------- 12 References ------------------------------------- 13

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 2 I N T R O D U C T I O N This module was developed and written to assist you in developing the necessary competencies in preparing bread and pastry products. In this lesson, you will learn the basics of icing and frosting. You will also make several kinds of coatings depending on the event following the standard procedures and customers’ preference. With little guidance or assistance from your teacher, you will be able to learn the knowledge and abilities necessary for this craft from this source. With the help of this module, you will develop the skill on your own pace and in your own way. The module is divided into three lessons, namely: Lesson 1 – Different Types of Icing Lesson 2 – Different Types of Frosting Lesson 3 – Procedures in Coating Cakes After going through this module, you are expected to: 1. Define icing and frosting; 2. Identify the different types of icing and frosting; 4. Decorate cake according to the theme; and 5. Follow the procedures in icing/frosting a cake according to standards.

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 3 Activate your prior knowledge about the different types of cakes. Answer the following items and write your answer in your notebook. 1. What are the different types of cakes? 2. What are the ingredients used in making cake? 3. Enumerate the stages of whipped egg whites. Directions: Examine the pictures below. Identify what kind of occasion is being celebrated based from the cake designs used in the pictures. (Images source: https://www.floweraura.com/blog/35-occasions-definitely-call-cake) 1. __________________ 2. __________________ 3. __________________ 4. __________________ 5. __________________ Let’s Recall Let’s Explore

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 4 DIFFERENT TYPES OF ICING AND FROSTING CULINARY TERMS (This would help you to better understand the meaning of the baking terms used on this lesson.) Crumb coat - a thin layer of frosting that bakers apply to a layer cake before the final coat of frosting or fondant. A crumb coat keeps stray crumbs and cake pieces from coming loose during the cake decorating process. Frosting – a mixture of sugar, egg white or fat, and flavoring of various kinds used to coat or cover a cake. Meringue - A composition of egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form. Icings are sweet coating or mixture used to fill and cover cakes and decorate pastries and even cookies. They may be made of a balanced combination of any of the following: refined sugar, confectioner’s (icing) sugar, butter, margarine, eggs, flavor, and color. Other ingredients such as chopped fruits, grated rind, nuts and the like are folded into the icing to produce a certain flavor and texture. Icing is thinner than frosting but not quite as thin as a glaze. Icing has more shine and a smoother consistency than frosting. Different kinds of icing Here are some of the most popular kinds of cake icing that you can use to finish your cakes. a. Royal icing Royal icing is a white meringue like mixture made from egg whites, acetic acid and icing sugar. This is prepared by beating egg whites with a high proportion of icing sugar. This type of icing becomes hard as it sets. Royal icing is used in decorating cake-shaped Styrofoam for display in bakeshop windows. It last for as long as three months. It is also used in flower and motif preparations. This type of icing is also used to "flood" or color sugar cookies by adding a bit more water to make it pourable. The baker then uses different cake decorating tools to draw features on plain biscuits or cookies. ICING Let’s Elaborate https://funcakes.com/content/uploads/2019/11/FunCakesrecept-royal-icing-website-1-1000x750.jpg

sugar) is slowly poured in a continuous stream. The icing stands in stiff peaks by continuous beating. It is light and fluffy because air is introduced into the egg mixture to create a stiff consistency. c. Fondant Fondant is stiff and shiny icing that can be kneaded and rolled out to cover cakes and other bakery products. It is made from icing sugar, water, gelatin, vegetable fat or shortening, and glycerin Its firm consistency will help preserve the freshness of the cakes. This is often used to decorate bigger cakes and make it easy for transportation. Fondant is made by melting marshmallows (or heating the gelatin mixture) and adding the rest of the ingredients until you achieve the right consistency, which ideally, should stretch but should not tear easily. This cake icing is quite heavy and sculpting it to various shapes is possible with the use of carving and decorating tools. d. Chocolate Ganache This is made through melting white or dark chocolate and cream. This can look shiny or matte and is used as a filling or piped to decorate pastry products. https://images.eatsmarter.com/sites/default/files/s tyles/576x432/public/coconut-cake-with-meringuefrosting-524488.jpg https://i.pinimg.com/236x/c3/21/a6/c321a6f38199 8eee33bcdff69a7bce1a--traditional-wedding-cakescake-ideas.jpg https://i.pinimg.com/originals/98/b7/54/98b75489 4335f29e18c872c53dddcfca.jpg

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 6 Frosting is thick, fluffy, spreadable, and is used to coat the outside (and often the inner layers) of a cake with a base that is made with fat, such as butter or cream cheese. It is opaque and usually fluffy – perfect for coating a layer cake or piping roses or borders. Can also be used as a cake “filling” between cake layers. Kinds of Frosting 1. Buttercream Frosting Buttercream is made by creaming butter with sugar or syrup until the mixture is smooth. The quality of butter used will reflect on the appearance, consistency and taste of the buttercream frosting. In some cases, chilled milk, water, egg yolks, or fruit juice is beaten into the creamed mixture. Buttercream can be spread over cake and any pastry products and can also be piped into different patterns. Since this type of cake icing melts easily in hot weather, the finished cake must be chilled prior to serving to prevent the butter cream frosting from losing its stiffness. 2. Cream Cheese Frosting Cream cheese frosting is made with part butter cream frosting and a good quality cream cheese. This type of frosting is usually perfect for carrot cakes, red velvet cakes and as a filling for doughnuts and cupcakes because of its consistency. It is a bit heavier to spread than most types of cake icing. 3. Whipped Cream Frosting This type of cake icing is achieved using cold heavy whipping cream and sugar. Chilled whipping cream is whipped in a cold bowl until it forms soft peaks. Sifted icing sugar is added while whipping. Once made, the icing is immediately-used. The frosted cake is place in a refrigerator or cold storage. FROSTING https://i.pinimg.com/originals/af/f7/0c/aff70c8a58 d7c4baf0c104cb4a4c823a.jpg https://natashaskitchen.com/wpcontent/uploads/2021/02/Red-Velvet-Cake-4.jpg https://sweetandsavorymeals.com/wp-content/uploads/2020/02/black-forest-cakerecipe-SweetAndSavoryMeals5.jpg

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 7 Cakes are frosted for the following reasons: Icing makes the cake more attractive and appealing; It gives the cake that extra special complementary or contrasting flavor; and It makes the cake stay moist for a longer period. PROCEDURE IN ICING AND FROSTING CAKE PRODUCTS Follow these simple tips and you'll be frosting cakes like a pro. Procedure Illustration Step 1: Frosting Essentials Here is a tip: Spend a few bucks on an offset spatula. Its large surface area makes it easy to spread frosting. For a sturdy base, use cardboard rounds or an upside-down cake pan. Step 2: Steadying Trick Start by putting a dab of frosting on your base to keep the bottom layer of cake from moving around. Step 3: Layer by Layer Place the first layer of cake on the base and spread on the filling. It does not have to be pretty, just even. Then place the second layer on top and press down gently. Step 4: Crumb Coat Cover the cake with a thin layer of frosting. This is called a crumb coat, and it ensures that the final layer of frosting looks spectacular. Put the cake in the fridge for about 30 minutes until well chilled and firm. COATING CAKES

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 8 Step 5: Frost Away After removing the cake from the fridge, finish frosting. Do not be shy: Use a nice dollop and move the frosting along the side of the cake, removing the excess as you turn the pan with your hand. Step 6: Decorative Touch To get those swirls like Grandma used to make, use the back of a spoon. Step 7: Picture-Perfect Use two offset spatulas for an easy transfer to a cake plate. Source: https://www.foodnetwork.com/how-to/articles/how-to-frost-a-cake-a-step-by-stepguide Guidelines to remember in Coating Cakes Keep in mind the following when coating a cake: a. Cool the cake completely before coating. b. Brush off crumbs on sides of cake before coating. c. If necessary, trim off top of cake to make it even. d. Invert top side of cake on cake plate, so that the bottom part is the one that is frosted. e. If there is only one piece to be coated, the cake may be sliced through the middle horizontally to produce 2 layers. f. A lazy Susan is very convenient to use when coating. Rotate it as you frost the cake. g. When making meringue, make sure the egg whites are free from yolk. Presence of yolk will not give full volume. h. Sift sugar to free it from lumps before adding to the butter or meringue. i. In mixing whipped cream, be sure that the cream, beater and mixing bowls are chilled or cooled. This will produce the desired volume.

cream of tartar = ____________________ Directions: Arrange the following steps in coating cake in order. _____ After removing the cake from the fridge, finish frosting. Use a nice dollop and move the frosting along the side of the cake, removing the excess as you turn the pan with your hand. _____ To get those swirls like Grandma, use the back of a spoon. _____ Cover the cake with a thin layer of frosting. This is called a crumb coat, and it ensures that the final layer of frosting looks spectacular. Put the cake in the fridge for about 30 minutes until well-chilled and firm. _____ Spend a few bucks on an offset spatula. Its large surface area makes it easy to spread frosting. For a sturdy base, use cardboard rounds or an upside-down cake pan. _____ Use two offset spatulas for an easy transfer to a cake plate. _____ Start by putting a dab of frosting on your base to keep the bottom layer of cake from moving around. _____ Place the first layer of cake on the base and spread on the filling. It doesn't have to be pretty, just even. Then place the second layer on top and press down gently. Let’s Dig In Let’s Remember

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 10 Directions: Decorate a cake using one or more icing and/or frosting depending on the scenario assigned to your group. Your finished product will be evaluated using the rubrics below. Scenario 1: Angela is celebrating her 18th birthday on 25th of December. She wants her cake to be simple yet elegant, at the same time budget friendly. She also loves butterflies and violet as her favorite color. Scenario 2: Mr. and Mrs. Reyes is celebrating their 50th Wedding Anniversary next week. They want a three-layer cake and are requesting to put their pictures at the top of their cake. Scenario 3: Carlo and Miles will hold the 1st birthday of their son this coming Wednesday and ask you to make the cake following CARS as the theme of the party. Scenario 4: There will be a mass wedding on Sunday and one couple ask you to make their cake within their budget. The couple requested a plain white at the same time elegant wedding cake. Scenario 5: Sarah and Matthew decided to have their gender reveal next week and ask you to make the cake for it. A three-layer cake is requested with a colored filling for each layer based on the gender of their child. Let’s Apply

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 11 RUBRIC FOR EVALUATION Criteria Excellent Good Needs Improvement Score 5 points 3 points 1 point Sanitation Unsafe food handling and personal hygiene practices. Work are is messy. Shows a basic understanding of safe food handling and personal hygiene. Shows good understanding of proper sanitation and hygiene. Theme Creative interpretation of theme. Clever and appealing. Unique Some aspect of design can be interpreted to go with theme. Does not follow event’s theme Difficulty & Creativity An original idea that pays attention to details. Cake looks ordinary. Pay little or no attention to planning in detail. Decoration Pleasing color scheme. Colors well blended and consistent throughout cake. Decorations are appropriate to the theme. Inappropriate sizes and decorations. Color scheme is mildly pleasing but somewhat inconsistent. Some decorations are not edible. Inappropriate theme. Unpleasing color scheme. Does not match the theme. Neatness Neat appearance. Decorations well balanced and shaped. Neat appearance. Well balanced, but uneven shape and decorations. Uneven cake shape, for the theme. A bit careless in the craftsmanship. Icing Spread evenly. Smoothly finished. NO signs of crumbs. Dye is mixed properly. Spread evenly. Signs of some crumbs. Color is consistent. Uneven. Signs of crumbs. Color streaks in some area. Overall Appearance and Presentation Appropriate size and shape for the best quality of design. Appropriate size but quality of design could be enhanced Size and shape are not appropriate, and quality of design needs improvement. T O T A L S C O R E

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 12 To give you further idea and knowledge in doing your performance task, watch the video tutorials below. 1. How to Pick the Right Cake Frosting Link: https://youtu.be/H7zSw9ZOItE 2. 7 Secrets for Smooth Frosting On Cakes Link: https://youtu.be/bNb2hxJdbqY 3. Piping Tutorial. Learn How to Pipe To Perfection. Link: https://youtu.be/0Vr7nKnyRGI Let’s Extend

MARIKINA POLYTECHNIC COLLEGE 2 Mayor Chanyungco St., Sta. Elena, Marikina City 1800 Graduate School Program 1 st Semester S.Y. 2022-2023 | Educational Technology 13 References: Books: Celia E Cariño, & Amor S. Lazaro (2009). Experience Baking. Mindshapers Co., Inc. Bread and Pastry – Technical-Vocational-Livelihood Track Manual, First Edition 2016. Sunshine Interlinks Publishing House, Inc. Online Sources: https://www.canva.com/design/DAFTY6CHnZk/a8PaN0xTh4TG8LvXQ6nTGQ/edit?layoutQuery =baking Let’s recall icon https://www.flaticon.com/free-icon/precognition_1044779 Let’s explore icon https://icon-library.com/images/explore-icon-png/explore-icon-png-7.jpg Let’s elaborate icon https://t4.ftcdn.net/jpg/05/03/85/43/360_F_503854390_OOloYP64RpUr1dssAa0ROoBgOOba4 wBw.jpg Let’s dig in icon https://cdn-icons-png.flaticon.com/512/476/476452.png Let’s remember icon https://encryptedtbn0.gstatic.com/images?q=tbn:ANd9GcTtNrZpGhb61i5qVgutBDaA1XeqHXjy1u5CW3DOtO7igO yXGNAH Let’s Extend icon https://cdn-icons-png.flaticon.com/512/1754/1754581.png References icon https://superawesomevectors.com/wp-content/uploads/2017/04/office-folders-flat-icon800x566.jpg 35 Occasions That Definitely Call For a Cake https://www.floweraura.com/blog/35-occasions-definitely-call-cake Cake decorating rubric https://www.academia.edu/36487140/Royal_icing_rubric Video Links: https://youtu.be/H7zSw9ZOItE https://youtu.be/bNb2hxJdbqY https://youtu.be/0Vr7nKnyRGI References