A simple power point presentation about a lesson in preparing gateaux or cake with a "do it yourself" activity...no bake cake.

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3. PREPARE AND PRESENT CAKES
BPP 3RD QUARTER
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Prepared by:
JOANNA B. JOAQUIN

4. Prepare and present cakes
Learning Outcomes:
1. Prepare ready made sponges and cakes
2. Prepare and use fillings, icings and decorations
3. Assemble and decorate cakes
4. Present cakes
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5. Prepare and present cakes
Assessment for this Unit may include:
 Oral questions
 Written questions
 Workplace observation of practical skills
 Practical exercises
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6. Prepare and assemble cakes
LO 1: Prepare and assemble cakes:
 Select required commodities
according to recipe and production
requirements.
 Prepare cakes to desired product
characteristics.
 Produce cakes according to standard
recipes and enterprise standards.
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7. Prepare and assemble cakes
Select Commodities:
 Sponge cake
 Butter cake
 Chocolate Cake
 Shortbread
 Puff pastry
 Choux pastry.
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8. Prepare and present cakes
LO 2: Prepare fillings, icings and decorations
1. Select required commodities according to recipe and
production requirements
2. Prepare a variety of fillings, coating/icing
and decorations.
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9. Prepare fillings, icing and decorations
Prepare a variety of fillings, icings and decorations:
 Buttercreams
 Fresh creams and mousses
 Whipped cream
 Jams
 Fruit and or nut fillings.
 Ganache
 Decors: Prepared decorations that
compliment the product:
 Chocolate motifs for top and side
 Roasted sliced or grated nuts.
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10. Prepare and present cakes
LO 3: Assemble cake:
 Assemble required commodities and or preparations
 Assemble cakes according to recipe instructions
 Use appropriate equipment to assemble
cakes
 Use correct techniques to assemble
cakes.
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11. Assemble cakes
Assemble required commodities:
 Base
 Filling
 Décor.
Follow standard recipe:
 Stage 3 cannot be completed
before stage 2
 Follow the sequence.
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12. Assemble gateaux, tortes and cakes
Assemble gateaux, tortes and cakes
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Stage 1
Stage 2
Stage 3
???
Finish

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Text in here
Assemble cakes
Use
appropriate
equipment
Use
correct
technique

14. Prepare and present cakes
LO 4: Decorate and present or display cakes
1. Decorate cakes using coating, icing and decorations to
according to standard recipes and/or enterprise
standards and/or customer requests
2. Present/display gateaux, tortes and
cakes to enterprise standards using
appropriate service equipment.
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15. Decorate and present or display
cakes
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Decorate cakes for
gateaux, tortes and cakes
using coating, icing and
decorations.

16. Prepare and present cakes
LO 5: Store cakes
1. Store at correct temperature and conditions of storage
2. Maintain maximum eating quality, appearance and
freshness.
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17. Store gateaux, tortes and cakes
Store at correct temperature
Controlled environment:
 Chilled: below 4ºC
 Frozen: below -18°C
 Room temperature: approx 18°C-20°C.
Protected environment:
 Wrapped, boxed, in a closed cupboard.
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Maintain eating quality and freshness
Keep product in controlled environment
Produce often to meet demand
Sell fresh
Store
gateaux,
tortes
and cakes

19. Mango Bravo Inspired Cake
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Direction:
Group yourselves into 3 and prepare, assemble, decorate and present your own mango bravo inspired cake (no bake, no
cook cake). Your group will be rated through a rubrics.
Ingredients:
FROSTING:
2 c. whipping cream
½ c water
3 tsp gelatin (clear and unflavored)
1 can condensed milk
1 pack graham crackers
1 pack fudge bar
1 pack lemon square
3 pcs. Sweet mangoes
1 small can evaporated milk
1 pack chocolate chips

20. Slide 20
1.Prepare and assemble cake
2. Prepare and use filling, icings and frostings
3. Assemble and decorate cakes
4.Present cakes
ACTIVITY
5. Store cakes

21. Mango Bravo Inspired Cake
(No cook, no bake cake)
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Congratulations!
You’ve completed
‘Prepare and present
gateaux, tortes and cakes’
unit