The document outlines the skills necessary for cake decoration and presentation, including the use of various icing types and decoration techniques suited for different occasions. It provides a recipe for vanilla buttercream frosting, storage methods for cakes, and emphasizes the importance of creativity and proper technique. These skills are essential for success in the bakery or pastry business.

1. Bread and Pastry
Production NC II
Cake Decoration and Presentation
Your Name
Date

2. Learning
Competencies
• • Decorate Cakes
• • Present Cakes

3. Objectives
• Use icings and
decorations according to
customer preferences.
• Decorate cakes suited for
different occasions.
• Present cakes following
establishment standards.

4. Types of Icing
• Butter Cream: Smooth and creamy.
• Whipped Cream: Light and fluffy.
• Royal Icing: Hardens quickly.
• Cream Cheese Frosting: Great for
carrot and velvet cakes.
• Fondant: Sculptable for celebration
cakes.
• Chocolate Ganache: Easy to prepare.

5. Procedure for Icing a Cake
• Secure the cake on the cake
board.
• Apply a base layer of icing and
filling.
• Stack the layers evenly.
• Frost the top and sides
smoothly using a spatula.
• Clean the spatula in warm
water for smooth icing.

6. Vanilla
Buttercream
Frosting
Recipe
 1 cup unsalted butter
 4 ½ cups powdered sugar
 1 tbsp vanilla extract
 4-5 tbsp heavy cream or milk
Instructions:
• Beat butter, gradually add sugar,
then vanilla and cream.

7. Cake Decoration Tips
• Use buttercream, fondant, or royal
icing.
• Decorate with fruits, nuts, sprinkles,
and chocolate.
• Garnish with marshmallows or
fondant shapes.

8. Cake Presentation & Plating
• Color: Be creative.
• Texture: Combine smooth and crunchy elements.
• Composition: Consider plate and container.
• Temperature Contrast: Use warm and cold
elements.
• Garnishing: Be careful with decoration,
consistency is key.

9. Cake Storage Methods
• Unfrosted Cake: Wrap in plastic
to maintain moisture.
• Frosted Cake: Use a cake cover
or plastic wrap.
• Cut Cake: Cover cut sides to
prevent drying.

10. Petit Fours
Types:
• Petit Four Glaze
• Petit Four Sec (e.g.,
Parisian Macaron)
• Petit Fours Frais
Filling:
Buttercream,
Ganache, Jam, Jellies.

11. Tools for
Decorating
Cakes
• Turntable
• Spatula
• Pastry Bags
• Stencils
• Cookie Cutters
• Molds

12. Conclusion
Cake decoration and
presentation are essential
skills for a successful bakery
or pastry business. Proper
technique, creativity, and
storage methods contribute
to the overall quality and
appeal of cakes.