COMPETENCY - BASED LEARNING

MATERIAL

Sector

TOURISM
Qualification Title

BREAD AND PASTRY PRODUCTION NCII

Unit of Competency
PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
Module Title
PREPARING AND PRESENTING GATEAUX,
TORTES AND CAKES
Prepared By :
MARY ANN SHELEILLA T. MORENO
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for you to complete.

The unit of competency “Prepare and Present Gateaux, Tortes and Cakes” contains
knowledge, skills and attitude required for TRAINEES.

You are required to go through, a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheet, Self-Checks,
Task Sheets and Job Sheets. The follow these activities on your own. If you have questions,
don’t hesitate to ask your facilitator for assistance.

The goal of this course is the development of practical skills in supervising work-based
training. Tools in planning, monitoring and evaluation of work-based training shall be prepared
during the workshop to support in the implementation of the training program.

This module is prepared to help you achieve the required competency, in “BREAD AND
PASTRY PRODUCTION NCII”.

This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or help
from your facilitator.

Remember to:

 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in this
package to allow immediate feedback. Answering the self-check will help you acquire the
knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output conforms to
the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the
institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the evaluation. You must
pass the institutional competency evaluation for this competency before moving to another
competency.
 BREAD AND PASTRY PRODUCTION NCII
105 Hours

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Bakery Preparing and Producing TRS741379

Products Bakery Products

2 Prepare and Produce Pastry Preparing and Producing TRS512317

Products Pastry Products

3 Prepare and Present Preparing and TRS512318

Gateaux, Tortes and Presenting Gateaux,
Cakes Tortes and Cakes

4 Prepare and Display Petits Fours Preparing and Display Petits TRS512321
Fours

5 Present Dessert Presenting Desserts

MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES

AND CAKES

Module Title: Preparing and Presenting Gateaux, Tortes and Cakes

Introduction:

This unit covers the knowledge and skills required by bakers and pastry
cooks (patissiers) to produce, fill, decorate and present a range of specialized
sponges and cakes, where finish, decoration and presentation of a high order is
required.

Nominal Duration: 45 hours

Learning Outcomes:
At the end of this module you MUST be able to:

LO1 Prepare Sponge and Cakes

LO2 Prepare and Use Fillings
LO3 Decorate Cakes
LO4 Present Cakes
L05 Store Cakes

Learning Outcome # 1 Prepare Sponge and

Cakes
Contents:
1. Culinary terms related to cakes
2. Identify the main ingredients used for cakes
3. Identify the specific temperature used for different type of cakes
4. Classify the different types of cake
5. Enumerate the mixing method used for shortened cakes and foam type cakes
6. Identify the cooling temperature of cakes
7. Different equipments in baking
8. Baking conditions and temperature

Assessment Criteria:
1. Ingredients are selected, measured and weighed according recipe requirements, enterprise practices and
customer practices.
2. Required oven temperature is selected to bake goods in accordance with desired characteristics,
standard recipe specifications and enterprise practices
3. Shortened cakes and foam type cakes are prepared according to recipe specification and desired
product characteristics
4. Differentiate the mixing methods used for shortened cakes and foam-type cakes
5. Cakes are cooled according to established standards and procedures.

Conditions:
Students/trainees must be provided with the following:
 Personal protective equipment
 Bake ware
 Small hand tools
 Large equipment

Methodology:
 Lecture/Discussion
 Demonstration/Application
 Actual Presentation

Assessment Method:
 Oral –recitation
 Written examination
 Direct observation

Learning Experiences / Activities

Learning Outcome # 1
 Prepare and Present Gateaux, Tortes and Cakes
Learning Activities Special Instructions

This Learning Outcome deals with the development of

Definition of Terms
the Institutional Competency Evaluation Tool which
Introduction to gateaux, tortes and cakes trainers use in evaluating their trainees after finishing a
competency of the qualification.
Read: Information Sheet 3.1-1
PREPARE AND BAKE SPONGES AND CAKES FOR Go through the learning activities outlined for you on the
GATEAUX, TORTES AND CAKES left column to gain the necessary information or
1. Select required commodities according to recipe and knowledge before doing the tasks to practice on
production requirements
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
2. Prepare a variety of sponges and cakes for gateaux,
Competency Evaluation Package for one Competency of
tortes and cakes to desired product characteristics BREAD AND PASTRY PRODUCTION NCII. Your
3. Produce a variety of sponges and cakes for gateaux, output shall serve as one of your portfolio for your
tortes and cakes according to standard recipes and Institutional Competency Evaluation for Preparing and
enterprise standards
Producing Bakery Products.
4. Use appropriate equipment to prepare and bake sponges
Feel free to show your outputs to your trainer as you
and cakes for gateaux, tortes and cakes accomplish them for guidance and evaluation.
5. Use correct techniques to produce sponges and cakes for
gateaux, tortes and cakes This Learning Outcome deals with the development of
6. Bake sponges and cakes for gateaux, tortes and cakes to
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
enterprise requirements and standards
competency of the qualification.
7. Select correct oven conditions for baking sponges and
cakes for gateaux, tortes and cakes Go through the learning activities outlined for you on the
left column to gain the necessary information or
knowledge before doing the tasks to practice on
Perform: Task Sheet 3.1-1
performing the requirements of the evaluation tool.

After doing all the activities for this LO1: Prepare

Sponge and Cakes; you are ready to proceed to the next
LO2: Prepare and use fillings.

Definition of Terms

Term Explanation

Agar Agar Setting agent derived from seaweed. Much stronger than gelatine and
harder to use. More stable.
 Term Explanation

Vegetarian alternative to gelatine.

Allergen A substance that is foreign to the body and can cause an allergic
reaction in certain people.
Compound chocolate A bakers chocolate made with cocoa mass and vegetable fat.
Can be used without tempering.
Not as flavoursome but cheaper and very practical to use.
Couverture chocolate A good quality chocolate made with cocoa mass and cocoa butter.
Need to be tempered before using as garnish. Expensive and best
flavour.
Daquoise A cake sponge made with a meringue and nuts folded through.

Fillings An ‘insert’ in between of the cake to enhance the taste and the layering
of the cake.
French Pastries ‘Individual cake/pastries’ with approximate size of 5 to 6 cm, a term
commonly used as ‘assorted French Pastries’ in the Industry.
Ganache A chocolate paste/filling made from boiling of cream and stirring it
into the chocolate.
Gateau French name given to structured layered cake interspersed with
flavoured cream or mousse, décor applied to sides.
Gelatine Setting agent derived from animals bones and skins, used to stabilise
creams.
Jellying Agent An agent used to set (soft solid food), e.g. Gelatine, Agar-agar, Pectin.

Joconde Sponge A thin sponge sheet made from almond or marzipan past.

Kahlua Coffee liqueur.

Marzipan Almond paste made from icing sugar and almonds.

Mascarpone cheese A cream cheese that has tartaric acid added to give a sour flavour.
Fat content will range from 25% to 75 %, depending on manufacturer.
Used in Tira Misu Dessert.
Petit Gateaux Small individual cakes of the larger variety.

Tempering Process of heating, cooling and warming up chocolate to appropriate

temperature to align the cocoa butter crystals thus setting the
chocolate.
Torte Similar to gateau but of Austrian, German, Italian and Eastern
European origins.
The name can be applied to either.
Tortes can have pastry layers and more fruit and nuts tend to be used
in some structures.
Trimoline Invert sugar – mixture of dextrose and fructose in approximately equal
proportions, created by treating sucrose with an enzyme – Sucrose
+Water =
Dextrose + Fructose
Introduction to gateaux and tortes and cakes

Definition
Traditionally Gateaux and Tortes are described as a cake or sponge soaked with a syrup or liqueur
and layered with fillings such as butter creams, fresh creams, mousses, ganaches, custards, fruits
and jellies and can include pastries such as puff pastry, short pastry, choux pastry and meringue
based baked goods.
It is also interpreted as individual decorated wedge of a layered cake.
Gateaux in France refer to all Cakes and Pastries of a certain size, usually bigger than one portion.
Modern Gateaux and Tortes finishing includes products which are:
 Glazed
 Masked
 Sprayed
 Covered or
 Coated.
With chocolate, marzipan, fresh cream, icings or butter creams.
Decorations should be suited to the texture of the cake, so that the
customer can experience:
 Creamy
 Crispy or crunchy
 Fruity.
Traditionally Gateaux and Tortes were decorated by the slice.
Due to high labour cost and introduction of plated design and decorations when serving cakes or
gateaux this is no longer required.
Nevertheless some traditional cakes may require individual slice decorations.
Today the terms are interchangeable and are grossly used to market the product – the specialty
cake.
Like most of products in patisserie eye appeal and flavour of the product are vital to the success of
selling and customer satisfaction.
There are endless possibilities to create new textures, flavours and combinations and individuality
is recognised by the consumer.
Gateaux can also be produce in slab and slice individually, or produced in
small sizes (approx 5 – 6cm).
The smaller sizes are commonly called French Pastries (individual
portion size cakes).

INFORMATION SHEET 3.1-1

PREPARE AND BAKE SPONGES AND CAKES FOR GATEAUX, TORTES

AND CAKES

1. Select required commodities acording to recipe and production

requirements

Ingredients required for Gateaux and Tortes are the same as for cakes and pastries.
Definition of Commodity
A commodity is an item that is required to meet a need of the end user. For the pastrycook making
Gateaux and Tortes the list below is what they will be looking to acquire.
Gateaux and Tortes are a compilation of the following:
 Cake base
 Pastry base
 Sponge base
 Meringue base
 Japonaise base.
These are combined with flavoured fillings that are then decorated and
presented for sale.
Fillings:
 Creams
 Mousses
 Fruits
 Jams.
Décor:
 Fruit
 Nuts, sliced or ground; Roasted
 Chocolate motif or shapes moulded or cut to specific designs
 Glazes applied to:
Add flavour and
Stimulate the product visually to the potential customer.

These products are normally very elaborate and have several stages to their production.
It can take several days to produce just one product and it is just because the professional pastry
cook or patissier has the storage capacity to produce and store these components that they are sold
at a very competitive price.
Some gateaux are traditional but modern day interpretation offers a much wider selection to the
consumer.
A gateau was normally based on sponge cakes that had three layers of sponge
and layers of cream and flavoured syrup. The syrup was to replace moisture
in the sponge that was lost due to staling.
Tortes where originally pastry based with a filling inside and another
mixture might act as a topping over the filling.
All things evolve over time and with modern communications many lines are blurred.
Staling is a term that describes loss of moisture from starch based product such as bread and cake:
 It does not mean it is not up to standard
 It does not mean it is old.
It just means it is not as moist as it was when it was first produced.
Some products mature in flavour as they age. Good quality fruit cake is normally 4 weeks old
before it is put up for sale.

2. Prepare a variety of sponges and cakes for gateaux, tortes and cakes to
desired product characteristics

The Production Methods;

The aim of each of the production method is to
form an emulsion, where all ingredients are
dissolved and evenly dispersed and able to
incorporate air.
Cake Products:
 Sugar batter method
 Flour batter method
 Blending method
 Two stage method
 Three stage method
 All in method
 Boiling method.
Sponge Products:
 Traditional Process
 Genoese
 Emulsified Process
 The delayed soda process
 Separated Sponges.
Cakes are made many ways.
It does not matter what type of cake, sponge or base
product that you make for the Gateaux or Torte.
It does not matter what flavour cream or filling that is used.
It does not matter how it is decorated.
If it is manufactured from ingredients that are fit for human consumption then it can be used to
manufacture the product.
The only other requirement is that you need to find customers that will purchase the product that
you have made.
It is easier to sell a product if it can be linked to a festival season or event.
Seasonality and ethnic diversity also can be taken into account.

3. Produce a variety of sponges and cakes for gateaux, tortes and cakesa
according to standard recipes and enterprise standards
Some classical European standards
Black Forest Cakes:
 Chocolate sponge cake
 Cream
 Kirschliqueur
 Sugar syrup
 Cherrie
 Chocolate strips and shavings.

Sacher torte:
 Chocolate sponge, very dense in texture
 Apricot jam
 Ganache.
Dobos Torte:
 White cakes layers, 5
 Chocolate buttercream
 Caramel toffee.
Gateau St Honeore:
 Puff pastry base
 Choux pastry
 Crème patisserie
 Fresh cream
 Hazelnut flavoured cream
 Caramel toffee.
Gateau Pithiviers:
 Puff pastry
 Almond frangipane cream
 Egg wash
 Icing sugar.
Gateau MilleFeullies:
 Puff Pastry
 Crème Patisserie
 Fondant
 Roasted nuts (flaked Almonds)
 Boiled Apricot jam.
Buche De Noel:
 Sponge sheet
 Buttercream
 Meringue décor
 Roasted nuts
 Liqueur.
Datteltorte:
 Sweet pastry base
 Meringue filling with date, orange peel and almond added
 Whipped cream topping
 Décor; roasted flaked almonds, or; lemon flavoured icing.
Hapsburger Torte:
 Hazel nut Sponge
 Chocolate sponge
 Chocolate butter cream filling
 Pistachio and almond filling
 Apricot jam, boiling
 Ganache.
As the student studies the history of pastry making from the European cultures they will begin to
form their own opinion of each product.
Product will be adapted and modified with time. Product is not made the same way as it was 100
years ago.
Standards will vary. Standards will rise and fall. Good quality will always be good quality.
Cheap will always be cheap.

4. Use appropriate equipment to prepare and bake sponges and cakes for
gateaux, tortes and cakes

Equipment may include:

Scales, Bowls, Mixing machine, Ovens, Trays, Racks, Fridge and freezer, Blenders, Dough break,
Rolling pin, Piping bags and nozzles, Wooden spoons, Rings, tins and moulds, Cutters.
The equipment needed will depend on the product being produced.

5. Use correct techniques to produce sponges and cakes for gateaux, tortes
and cakes
Techniques should include:
 Beating ingredient together to get the correct consistency before the next stage is attempted.
Usually butter and sugar to aerate before adding remainder of ingredients
 Whisking of lighter ingredients as eggwhites to make meringue, mixing of cream so the fat
globules begin to adhere together and air is trapped inside allowing cream to be piped
 Folding is the blending of whipped cream and melted
chocolate together so minimal air is lost so the light
properties of a delicious chocolate mousse are achieved.
The chocolate is folded gently into the cream so the
lightness is maintained
 Creaming is the mixing of an ingredient like butter so it is
smooth and lump free. It can be mixing it until the
ingredient is lighter and fluffier due to the air being
incorporated into the ingredient
 Kneading is the manipulation of a dough until the correct
consistency is achieved:
Bread dough is kneaded until the dough takes on the smooth characteristics of a well develop
gluten structure inside the dough
 Cutting skills are required when producing gateaux so even portions are achieved
 Piping skills are required so even balance is achieved in the decoration.
All these techniques need to be developed in order to be able to achieve a professional
looking product.

6. Bake sponges and cakes for gateaux, tortes and cakes to enterprise
requirements and standards
Product characteristics that customers look for come from
the following:
 Colour of the product when it is finally removed from the
oven is important to the visual appeal of the product.
Colour stimulates the senses and encourages the customer
to purchase
 Appearance is about form and shape. It is important that
all pieces have the same appearance
 Consistency and texture is about how it feels in the mouth
when the customer is consuming the product
 Moisture content adds to the shelf life and mouthfeel of the product
 Mouthfeel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to move away
from the given formula, shape design.
Recipes need to be followed and each recipe should state the yield from each production run,
defining weights and number of units.
To achieve this each product must be moulded the same and must all look the same.
7. Select correct oven conditions for baking sponges and cakes for gateaux,
tortes and cakes
Correct Oven conditions for baking cakes and sponges
Oven settings for cakes
Solid heat of 150ºC – 180ºC will depend on cake size and thickness.
Oven should be ‘solid’ heat (bring to temperature and stabilise by holding at this temperature for
15 – 20 minutes before placing cakes in oven).
To prevent premature colouring of cake surfaces, they may be covered with sheets of clean paper
or a baking tray may be placed on top of the cakes for approximately 50% of the baking time.
To test when cakes are baked, use a thermometer to determine the internal temperature.
The baking process is complete when the centre of the product has reached gelatinisation
temperature (87ºC– 90ºC). Further baking beyond this point will only dry the product and reduce
shelf life.

A fine skewer may be inserted into the cake which should come out clean if cake is baked.
Do not remove cakes from tins until cold to avoid damage. Cold cakes to be wrapped as soon as
possible.
Oven settings for sponges
Sponge cake and genoise sponge are of a lighter density than cake. Sponge will cook quicker so
oven settings can be 180ºC – 200ºC.
Sponge sheets or Swiss roll sponge is thin and it cooks very quickly. In order to keep pliability in
the product so it can be rolled it can be cooked at a higher temperature.
Gelatinisation and coagulation will happen quicker and there is less drying
out of the product. After cooling it can be moulded or rolled easier.
Sponge sheets can be baked at 220ºC – 230ºC for approximately 7
minutes.

Oven conditions may relate to:

 Colour
 Shape
 Crust structure
 Temperature
 Rack position
 Cooking times
 Moisture.

Task Sheet 3.1-1

Title:

WORK PROJECT

Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project by the date agreed to with your Trainer.
The student need to decide on selection of products to produce.
Supplies:


Equipment:

NONE

Steps/Procedure:

1. List of ingredients needed

2. List of equipment that will be needed.
3. List of recipes required with ingredients and method of production

Assessment Mthod:
 Use the Performance Criteria Checklist

Performance Criteria Checklist for

Task Sheet 3.1-1

Criteria YES NO

1.1 Write a list of all ingredients that will be needed to produce the product:

 List needs to include consumable commodities as well

 Allow approximately 15% more for wastage
 It requires more than just the recipe weights.

1.2. Write a list of the equipment that will be required:

 Better to have a few extra pieces rather than none at all.

1.3. List of all recipes required with ingredients and method of production, yield
to be obtained and baking requirements:

 Remember to give required oven settings

 Storage while cooling baked product requirements.
 Learning Outcome # 2 Prepare and Use
Fillings

Contents:
1. Identify the fillings appropriate in a specific cakes
2. Identify the consistency and appropriate flavour of filings
3. Identify how to fill and assembly cakes according to the standard recipe specification
4. Classify coating and siding based on the required recipe specification

Assessment Criteria:

1. Fillings are identified according to what specific cake it is appropriate

2. Filling are prepared and selected in accordance with required consistency and appropriate flavors
3. Slice or layer cakes are filled and assembled according to standard recipe
4. Coating and sidings are selected according to the product characteristics and required recipe specifications.

Conditions:
Students/Trainees must be provided with the following:
 Personal protective equipment
 Small hand tools
 Pans and pots
 Measuring equipment
 CD’s, VHS
 Hand - Outs

Methodology:
 Lecture/Demonstration
 Demonstration /Application
 Actual Presentation

Assessment Method:
 Oral –recitation
 Written examination
 Direct observation

Learning Experiences / Activities

Learning Outcome # 2

Prepare and Use Fillings

Learning Activities Special Instructions

This Learning Outcome deals with the development of

Read: Information Sheet 3.2-1
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing
PREPARE FILLINGS, COATINGS, ICING AND DECORATIONS a competency of the qualification.
1. Select required commodities according to recipe and
Go through the learning activities outlined for you on
production requirements the left column to gain the necessary information or
2. Prepare a variety of fillings, coating/icing and decorations knowledge before doing the tasks to practice on
for gateaux, tortes and cakes performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency Evaluation Package for one Competency
Perform: Task Sheet 3.2-1 of BREAD AND PASTRY PRODUCTION NCII.
Your output shall serve as one of your portfolio for
your Institutional Competency Evaluation for
Preparing and Producing Bakery Products.

Feel free to show your outputs to your trainer as you

accomplish them for guidance and evaluation.

This Learning Outcome deals with the development of

the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing
a competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO2: Prepare

and use fillings; you are ready to proceed to the next
LO3: Decorate Cakes.

INFORMATION SHEET 3.2-1

PREPARE FILLINGS, COATINGS, ICING AND DECORATIONS

 1. Select required commodities according to recipe and production
requirements
Commodities for fillings can be sourced from many areas
Gateaux
Layers of cake or sponge with layers of flavored cream between, cake or sponge layers infused
with flavors that will enhance the final product.
Fillings can include the following
Butter creams made either way:
 French
 Italian
 French.
These butter creams can be flavoured to any
flavour that may be required. These flavourings
should be subtle in flavour.
Colouring can also be applied to the
requirements of the enterprise. Again subtle is best but if brightness is required then that is ok.
Fresh cream can be flavoured and coloured but care must be taken that it is kept chilled and is not
over whipped. This will cause the cream to split and become unusable.
Crème Chibouste is a mixture that varies in actual composition but it is usually
Crème Patisserie and Italian Meringue mixed in varying proportions.
The flavouring of Crème Chiboust must be added to the Crème Patisserie
because when the meringue is added care must be taken not to knock lightness
out of the meringue portion.
Crème Patisserie can be used as filling for some gateaux, flavours and
other ingredients can be added as needed.
Fruit fillings can be used in conjunction with creams.
The fruit can be in a starch suspension or used solely on their own in the
cream.

Care must be taken that the moisture level does not seep into the cream to disrupt the stability of
the cream filling.
Fresh cream and crème patisserie can have extra stability added by using gelatine after they has
been mixed.
Points on Gateau Making:
 A finished gâteau should not be higher than 5 cm without the decoration
 A gâteau has generally 3 layers of sponge and 2 layers of filling
 The sponge layers are moistened with flavoured sugar syrup (usual flavouring is a liqueur)
 The sponge and filling layers should be of equal thickness
 Use a decoration that depicts the filling of the gateau
 A gâteau of 21 cm could be divided into at least 12 or 16 pieces if used as a dessert.

Fig 1 Fig 2

The decoration can determine the apparent size of a gâteau.

The high point on the outside makes the gateau give more balance and makes it seem larger.
Elegance of a Gateau
What make a gateau appealing to the eye?
 Air bubbles show lightness – Don’t destroy them with a hot knife
 Razor sharp top edge shows the skill:
Don’t hide by masking over with nuts or chocolate
 Use clean lines:
Don’t over decorate, keep it simple and within your skills
 If masking sides with grated chocolate or nuts, avoid using the same for
decorating the top
 Keep the portions small as it is only as a dessert.

Torte
These will normally have slightly different construction than a gateau:
 Pastry base lined into a mould, sweet layer of jam then an almond cream
is placed on top and the torte is then baked then boiled apricot jam is
applied to the top of the baked product then a final glaze of flavoured
fondant is thinly applied.
Engadiner Nusstorte:
 Classical pie of rich shortbread with a caramel filling loaded up with
walnuts.
Aargauer rüeblitorte:
 Carrot cake.
Datteltorte:
 A Torte with a pastry base filled with meringues containing dates
chocolate and peel. Icing applied after baking
 Variation of this is without the pastry base, baked in lined mould and
served with fresh cream on top with grated chocolate.
So defining a torte is complex. Everybody will have a different opinion.

2. Prepare a variety of fillings, coating/icing and decorations for gateaux,

tortes and cakes

Butter creams–may be flavoured with liqueur, pulps and/or other flavours.

Boiled Creams–may be custards, bavarois, winecreams and chibousts. Also commonly used in
modern patisserie are poached creams like crème caramel or crème brulee.
Chocolate–may be used as ganache either with butter or fresh cream,
flavours and/ or liqueur or baked (mudcake).
Fresh and cooked cheese fillings – may include sweet mixtures of Cottage
cheese, Cream cheese, Ricotta, Mascarpone and Quark.
Fruit–may be used fresh, poached, as a pulp, boiled and or thickened with
pectin, gelatine, or starch (jelly, jams).
Fruit may be frozen after initial preparation to change consistency and retain
colour and flavour. Commercial manufactured fillings are readily available.
Fresh Cream and/or Imitation Cream based–may be flavoured with liqueur
and/or fruits, including chocolate and other flavours.
Creams may be stabilised with agar agar, gelatine and or starches. Special
powders are commercially available to stabilise cream, which are freeze and thaw stable.
It is important not to over whip cream before using in mousses and fillings because further mixing
can cause the cream to ‘split’, this is when the fat solids separate from the liquids causing a
granulated or lumpy mouth feel, a smooth feel is desirable.
Marzipan and Nougat–may be used by itself or with the addition of liqueurs
and /or other flavours.
 Task Sheet 3.2-1
Title:

WORK PROJECT

Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project by the date agreed to with your Trainer.
The student need to decide on a selection of products to produce.
Fillings icings and glazes
Supplies:

 The student is required provide list of equipment and ingredients required to complete the
 fillings and glazes.

Equipment:

NONE

Steps/Procedure:

 Fillings
 Assemble
 Glazes
Assessment Mthod:

Use the Performance Criteria Checklist

Performance Criteria Checklist for

Task Sheet 3.2-1

Criteria YES NO

2.1 Each product will need either filling or product to finish outside:

 Filling that might need to be made before the product is to be backed

 Fillings that will be used to assemble layers of baked product need to
complete the product, this is mainly gateaux
 Glazes or coating that will be applied to finish the product.
The student is required provide list of equipment and ingredients required to
complete the fillings and glazes.
 Learning Outcome # 3 Decorate Cakes

Contents:
1. Identify the specific decoration appropriate for the cake
2. Identify the standard recipes of icing and decorations

Assessment Criteria:
1. Cakes are decorated suited to the product and occasion and in the accordance with standard
recipes and enterprise practices.
2. Suitable icing and decoration are used according to standard recipes and/or enterprise
standards and customer preferences.

Conditions:
The students/trainees must be provided with the following:
 Decorative tools
 Spatula
 Parchment paper
 Piping bag
  Pastry brush
 Pastry bag
 Turntable
 Serrated knife
 grater

Methodology:
 lecture/Demonstration
 demonstration / Application
 oral Presentation

Assessment Method:
 Oral –recitation
 Written Examination
 Observation

Learning Experiences / Activities

Learning Outcome # 3

Decorate Cakes
Learning Activities Special Instructions
 This Learning Outcome deals with the development of
Read: Information Sheet 3.3-1
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
ASSEMBLE GATEAUX, TORTES AND CAKES competency of the qualification.
1. Assemble required commodities and/or preparation
Go through the learning activities outlined for you on the
2. Assemble gateaux, tortes and cakes according to recipe left column to gain the necessary information or
3. Use appropriate equipment to assemble cakes for knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
gateaux, tortes and cakes The output of this LO is a complete Institutional
4. Use correct techniques to assemble cakes for gateaux, Competency Evaluation Package for one Competency of
tortes and cakes BREAD AND PASTRY PRODUCTION NCII. Your
output shall serve as one of your portfolio for your
5. Institutional Competency Evaluation for Preparing and
Perform: Task Sheet 3.3-1 Producing Bakery Products.

Feel free to show your outputs to your trainer as you

accomplish them for guidance and evaluation.

This Learning Outcome deals with the development of

the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on the

left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO3: Decorate

Cakes; you are ready to proceed to the next LO4: Present
Cakes.

INFORMATION SHEET 3.3-1

ASSEMBLE GATEAUX, TORTES AND CAKES

1. Assemble required commodities and/or preparations

Commodities and or Preparations
Bases
Sponge cake
Many different ways of making sponge cake. Ideal for gateau
making, can be plain, made with nuts or different colours. Easy to slice.
Butter cake
Pound or maderia style when a heavier base is required. Will absorb and
hold flavour infused sugar syrups well. Have a firmer texture than sponge.
Japonaise
A baked meringue of ground nuts sugar and egg white. Less sugar than
normal meringue.
Dacquoise
A gateau that has meringue style base and top with flavoured cream between. The
name has also become synonymous with the meringue base on its own.
Very similar to Japonaise. Dacquoise can be made with coconut instead of nuts
where Japonaise is not.
Shortbread
Used to support gateau base when extra strength is needed. Needs to be very thin
to make the eating sensation more refined. Can be fragile when using.
Multiple layers of almond or walnut shortbread layered together jam, then glazed with an icing
can be considered a torte by itself.
Puff pastry
Used as a base for Gateau St Honore. Gateau Mille Feulle is layered together with
flavoured Crème Patisserie and then glazed with feathered fondant for visual
impact.

Choux pastry
Gateau St Honore is the classic that uses balls of choux pastry filled with
flavoured crème patisserie that are then glazed with boiled toffee. Crème
Patisserie is used because fresh cream and mousse would just melt when the
hot toffee is applied.
Fillings
Are used to hold layers together to form gateau construction.
They can stand alone or be bases to carry other eating sensations such as
flavour and textural diversity.
Buttercreams
French, German or Italian styles each have their own characteristics. They can all carry colour and
flavour to add to the eating and flavour sensation.
Mousses
Flavoured fresh creams. Can be stabilised when chilled with the addition of
setting agents like gelatine or agar-agar.
Vegetable gums derived from seaweed are becoming more readily available
as alternatives to gelatine.
Chibouste crème
A mix of Crème Patisserie and Italian Meringue. This mixture is more delicate
than buttercreams. Does not like to be over mixed as it will collapse easily.
Italian meringue is used as it is cooked unlike French meringue. The role of the
Italian meringue is to lighten the texture of the crème patisserie which can carry a
variety of flavours. It can be further stabilised with the addition of a setting agent.
Chibouste cream is an excellent alternative to fresh cream.
Crème patisserie
A starch thickened milk enriched with the addition of egg. Will carry any flavour and colour but
care needs to be taken when making to avoid lumps in the cooking process.
Ganache
A mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio is
normal. Lighter mixes only need ratio to change.
Fruits
As filling some these will need to be cooked before either going into oven
or in filling in gateau. Apple for example will lose a lot of water. Apricots
not so much.
Apricots may not cook enough before the batter cooks so better to cook
the fruit before being used.

Raw fruit can oxidise and discolour. Uncooked fruit in filling will lose water internally and soak
pastry or cake mix that surrounds it causing cake batter not to bake properly.
Berries are the exception to this as they are delicate but will still stain.
Fresh Fruits can be held in gel suspensions. This helps to hold moisture in place.
Dried fruits can be used for strong flavour and increased sugar content.
Dried fruits that are slightly re hydrated are good because they are available all year round and
easier to store. Will sit at room temperature.
Nuts, ground, sliced or whole
Can be used internally to add textural diversity and interest.
Décor
This is a term used to describe decorations that may be applied to the outside of the gateau.
Roasted nuts
Sliced or ground or nibbed or shaved. These are all way that nuts can be
purchased for decoration purposes.
These will need to be roasted before using as the ‘RAW’ flavour ‘lacks’
character and diminishes the flavour of product.
ROASTING of nuts improves the flavour and colour of the nut so adding to
the visual appeal outside of the gateau.
Coconut while not being a true nut can be treated the same as nuts for this purpose and has the
advantage of being much more economical.
Candied fruits
Fruits that are slowly immersed in hot saturated sugar solution several
times will absorb the sugar and when cooled down and air dried will stand
at room temperature without the need for temperature control to preserve
them for longer periods of time than when fresh.
These can be colour enhanced as the cooking process can leach out colour. Some can be natural.
Visual appeal is the key here as well as food value.
Non pariels
A coloured sugar candy that can be used to attach to the side of gateau or even applied to the top
of gateau.
Chocolate decors
Strips, curls and shapes can be formed to produce decoration that are place onto the top of sides of
gateau.

2. Assemble gateaux, tortes and cakes according to recipe instructions

Assembly Production
Production for Gateaux, Tortes and Cakes are usually over a period of several days.
Freezing techniques have advanced and simplified Cake making and it offers for the small
Patisserie shops great advantages: bigger selection of gateaux,
longer shelf life.
A production schedule for Gateaux and Tortes may looks like
the following:
Day 1:
 Preparation of dough
 Preparation of special fillings like fruit, and creams or mousses, different from the main
flavour of the gateaux
 Preparation of sponges and cakes.
Day 2:
 Baking of dough pieces
 Preparation of special decoration, especially dried fruit
 Preparation of fillings like custards, buttercreams, ganache
 Preparation of sugar solutions for soaking the cakes.
Day 3:
 Assemble gateaux with base, sponges and fillings.
Day 4:
 Decorate gateaux and serve/sell.
Day 2 and 3 may be joined together, depending on how quickly
dough pieces cool down for further processing.
It is common practice to prepare the gateaux bases and store them
covered in the freezer.
The gateaux are finished and decorated on a daily basis. This way
the customer is assured freshest and the best possible product. Instruction should be supplied with
all recipes.
Gateaux and Tortes are like constructions
Ingredients are given and then instruction needs to be supplied to
construct the product from multiple commodities.

3. Use appropriate equipment to assemble cakes for gateaux, tortes and

cakes

Round metal discs are invaluable in moving products around

while they are being assembled.
Spatulas are used to spread creams over layers.
Knives–Long serrated knives for cutting cakes.
Piping bags and a variety of piping nozzles.
Moulds to hold mousses and soft creams in place until they have
had a chance to chill and stabilise.
Storage traysto place assembled product and carry to storage area.
Cardboard bases to support and present finished product.
Stencils for marking cakes in particular designs.
Clear Acetate used to line moulds that have mousse filling on top of sponge. Different cream
fillings can be high-lighted when seen through the acetate.
Blast chillers to chill product quickly so the next stage of production can be commenced.
Coolrooms for holding product with short shelf life.
Freezers to hold product in suspension for sale at a later date. Keeps production cost down.

4. Use correct techniques to assemble cakes for gateaux, tortes and cakes

All good recipes will have instruction on how the product should be
assembled.
The role of the competent pastrycook/Patissier is to interpret the
instruction then replicate what has been written:
 Cutting of the cake
 Filling of the choux balls for Gateaux St Honore so the crème
filling does not cause the toffee not to fall off
 Consistency and thickness of the crème on the side of the gateau before adhering roasted nuts
to the outside
 Temperature of the crème on outside of the product before warmed ganache is used to enrobe
the chilled gateau.
Decoration of cakes become eclectic and incorporates the personal style of the pastry cook.
Good decoration skills need to be practiced.

Spreading of cream:
 Requires even thickness all across the layer of sponge cake.
Piping rosettes:
 Single layer, double layer all need to be the same size. Size needs
to be in balance with the size of the cake.
Curling Chocolate
Properly tempered chocolate is able to be shaved and curled as it is
setting on the cooling bench. Planning, practice and expertise is
required to be able to execute this action.
Enrobing
The action of applying a glaze (icing or ganache) to the exterior of a cake so that the covering
fully covers the outside of the cake.
Correct temperatures need to be achieved because:
 If the glaze is too hot it will just fall off the cake
 If it is too cold in will not run properly and the glaze will be too thick when it is set.
Consistency of design
When decoration certain considerations need to be taken account:
 Symmetry
 Consistency in size of decorations
 Balance across the product.
Many cakes and gateaux look spectacular when finished:
 Gateaux: Multiple layers of cake and filling that has been enrobed and
decorated.
When designing your spectacular masterpiece other things need to be
looked:
 Is the product going to be sold in one piece?
 Is the product going to be served in house?
 Can the product be cut easily?
 When cut, will all the slices look the same?
 Will the customers all get equal looking serves?
Expectations of customers change but all of the above points need to be considered when
constructing and decorating.

Cutting, layering and masking

Cakes and especially gateaux require a concentrated effort to cut
evenly, straight and cleanly.
Before the sponge can be layered with the chosen filling and
topping, it needs to be cut (with a serrated knife) into appropriate
horizontal even size layers. It takes practice to master an even
straight cut but it makes all the difference in the presentation.
Once cut, it needs to be covered to prevent drying until ready to use.
The filling should be weighed or evenly divided to gain the required yield.
Each layer should be levelled with a cranked or straight palette knife so that all the levels are
even.
The top and sides take a lot of skills as they needs to be straight for best presentation; this is called
‘masking’ (coating).
When finished, the sides can be masked with roast nuts, chocolate
shaving and ‘hundred and thousand’ (little coloured sugar drops)
and the top decorated with the appropriate decoration.
When coating with a ganache or glaze, the cakes need to be
placed on wire racks to drain with a tray under it to collect the
extra. Remember nothing should be wasted in a kitchen.
The cake should then be placed on an appropriate board and
doyley for sale.
When using a knife to cut slices, mark the surface for the number
of pieces required by marking cuts directly through the middle of
the cake.
A cake divider greatly helps when learning how to mark even
number of portions.
If a soft icing, cream or chocolate coating is used it may be necessary to pre-cut the sides using a
knife dipped in hot water to cut through the hard crust and to prevent the soft icing or cream from
being flattened.
Cut through the cake carefully ensuring you submerge the blade of your knife (preferably a long
thin blade) in hot water (in a tall jug or tin), then dry the warmed blade between each cut. It is
important to cut with even motion and pressure (not to tear and squash) and to hold the blade very
straight to prevent cutting in an angle.
Use a moistened cloth or some paper towel to clean the blade from any sticky fillings or glazes
before the next cut.
Remember:
 Each cut must be the same size for the purposes of presentation and portion control.
Cakes can sometime be semi frozen for easier portioning.
Note: The knife be must sharp in order not to flatten the cake and to keep the decorations from
being damaged between cuts.
 Task Sheet 3.3-1
Title:

WORK PROJECT

Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project by the date agreed to with your Trainer.
Supplies:

 The students need to decide on a selection of products to produce.

Equipment:

NONE
Steps/Procedure:

 Will need to construct a range of gateaux and tortes

 Selection of gateaux before decorating

Assessment Mthod:

Use the Performance Criteria Checklist

Performance Criteria Checklist for

Task Sheet 3.3-1

Criteria YES NO

2.1 Each student will need to construct a range of gateaux and Tortes:

 Supply a diagram of how the gateaux will be constructed

 Each layer will need to be marked either by a colour or shape in the
diagram
 Relative thickness will need to be supplied.
All needs to be approved by the Trainer before moving to the next step.
2.2 Student will then need to construct the selection of the gateaux to the point
before decorating.

Learning Outcome # 4 Present Cakes

Contents:
1. Identify the equipment selected and used in accordance with service requirement.
2. Identify the product freshness, appearance, characteristics of prepared cakes
3. Familiarize the cutting-portion to minimize the wastage of cake.

Assessment Criteria:
1. Cakes are presented on accordance with customers expectations and established standards are procedure
equipment are selected and used and used in accordance with service requirements.
2. Product freshness appearances and eating qualities are maintained in accordance with the established
standard and procedure
3. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with the enterprise
specification and customer preferences.

Conditions:
The students/trainees must be provided with the following:
 Stands
 Packaging materials
 Decorative techniques
Methodology:
 lecture/Demonstration
 demonstration / Application
 oral Presentation

Assessment Method:
 Oral –recitation
 Written Examination
 Observation

Learning Experiences / Activities

Learning Outcome # 4

Present Cakes
Learning Activities Special Instructions

This Learning Outcome deals with the development of

Read: Information Sheet 3.4-1
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
DECORATE AND PRESENT/DISPLAY GATEAUX, TORTES competency of the qualification.
AND CAKES
Go through the learning activities outlined for you on the
1. Decorate cakes for gateaux, tortes and left column to gain the necessary information or
cakes using coating, icing and decorations knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
according to standard recipes and/or The output of this LO is a complete Institutional
enterprise standards and/or customer Competency Evaluation Package for one Competency of
BREAD AND PASTRY PRODUCTION NCII. Your
requests. output shall serve as one of your portfolio for your
2. Present/display gateaux, tortes and cakes to Institutional Competency Evaluation for Preparing and
Producing Bakery Products.
enterprise standards using appropriate
service equipment Feel free to show your outputs to your trainer as you
 accomplish them for guidance and evaluation.
Perform: Task Sheet 3.4-1
This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on the

left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO4: Present

Cakes; you are ready to proceed to the next LO5: Store
Cakes.

INFORMATION SHEET 3.4-1

DECORATE AND PRESENT/DISPLAY GATEAUX, TORTES AND CAKES

1. Decorate cakes for gateaux, tortes and cakes using coating, icing and
decorations to according to standard recipes and/or enterprise standards
and/or customer requests
 Style of decoration can be at the discretion to the head pastry cook.
Consistency is the main criteria here.
Product must look the same every time.

2. Present/display gateaux, tortes and cakes to enterprise standards using

appropriate service equipment

Present cakes, gateaux and tortes

Displaying cakes is a great way to increase sales. The two
most common ways to display cakes are as follows:
 In a display fridge
 Displayed on a dessert buffet.
A well presented display increases eye appeal and may
persuade costumers to order a slice or buy a whole cake
when they see it.
It is important to keep your cakes seasonal as rich chocolate
and cream cakes will sell well in winter but in summer light
cakes with fresh fruits sell better.
When displaying cakes for any situation it is important to keep
everything clean, neat and tidy.
When you are displaying a cake you don’t want to leave it in
the display if 1/3 of the cake is left and crumbs are lying around
the plate.
Appropriate silver cake servers can also be used to make an
impression on the customer.
To be carried away, the cake need to be rested on a cake board slightly larger than the actual
cake.
A lace doyley placed under the cake adds to the visual pleasure but make sure the cake is cut
before hand as not to damage the doyley.

Task Sheet 3.4-1

Title:

WORK PROJECT

Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project by the date agreed to with your Trainer.
Supplies:

 The student will need to produce a diagram of a gateaux that they will be decorating..
Equipment:

NONE

Steps/Procedure:

 A brief history of the style will need to be presented

 Define the ethnic origin of the cake

 Does it have any significance about it? Special occasion, festival time.

Assessment Mthod:
 Use the Performance Criteria Checklist

Performance Criteria Checklist for

Task Sheet 3.4-1

Criteria YES NO

2.1 Describe the filling that may be used in the cake:

 What type of filling is to be used?

 Is there an historical significance to the décor.

2.2. Describe the process of glazing the cake:

 What type of glaze will be used:

Fudge icing
Fondant
Ganache.
 Learning Outcome # 5 Store Cakes

Contents:
1. Enumerate the standards and procedure of storing cake products
2. Identify the storage method for cakes
3. OHS

Assessment Criteria:
1. Cakes are stored in accordance with establishment’s standard and procedures
2. Storage methods are identified in accordance with a product specifications and established
standards and procedures.

Conditions:
The students/trainees must be provided with the following:
 Cutting materials
 Packaging materials

Methodology:
 lecture/Demonstration
 demonstration / Application
 oral Presentation

Assessment Method:
 Oral –recitation
 Written Examination
 Observation
 Learning Experiences / Activities

Learning Outcome # 5

Store Cakes
Learning Activities Special Instructions

This Learning Outcome deals with the development of

Read: Information Sheet 3.5-1
the Institutional Competency Evaluation Tool which
STORE GATEAUX, TORTES AND CAKES trainers use in evaluating their trainees after finishing a
1. Store at correct temperature and conditions of competency of the qualification.
storage Go through the learning activities outlined for you on the
2. Maintain maximum eating quality, left column to gain the necessary information or
knowledge before doing the tasks to practice on
appearance and freshness performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
Competency Evaluation Package for one Competency of
Perform: Task Sheet 3.5-1 BREAD AND PASTRY PRODUCTION NCII. Your
output shall serve as one of your portfolio for your
Institutional Competency Evaluation for Preparing and
Producing Bakery Products.

Feel free to show your outputs to your trainer as you

accomplish them for guidance and evaluation.

This Learning Outcome deals with the development of

the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on the

left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO5: Store Cakes;
you are ready to proceed to the next UC4: Prepare and
 Display Petits Fours.

INFORMATION SHEET 3.5-1

STORE GATEAUX, TORTES AND CAKES

1. Store at correct temperature and conditions of storage

And

2. Maintain maximum eating quality, appearance and freshness

Gateaux and Tortes can be harder to store than other

bakery products.
Product needs to be stored at correct temperature and
conditions may relate to:
Away from strong odours
All gateaux need to be protected from strong odours
like onion, garlic that may be present in some cool
rooms in kitchens.
In larger kitchens there will be dedicated controlled storage for gateaux and tortes.
Controlled storage is a term that covers ‘chilled, enclosed spaces’ and ‘room temperature,
enclosed spaces’ areas.
Cool room temperature
Most Gateaux will need to be chilled because of the nature of the ingredients.
All food cool rooms must operate below 4ºC.
Some tortes do not need to be chilled and should not be
chilled because chilling will spoil the flavour of the
product.
Appropriate containers
Placing gateaux and tortes into boxes when sold is the best way of ensuring that the product
travels to the place on consumption intact.
Care needs to be taken that edges and top decorations are not damages when packages do not get
damaged.
When applying decorations packages sizes need to be taken into considered.
Labelling
Labelling is required in the modern world. Labelling must be adhered to outside packages.
It informs the customer who is able to make a choices and it does protect the manufacturer against
unfounded complaints.
Cool room placement
Delicate products need to be stored in an area where the possibility of damage is minimised.
Length of time in cool storage
Fresh products all have ‘different lifetimes’ at what sage do they become‘unsaleable’ and
‘inconsumable’:
 Unsaleable Food: All purchasers have the right to be able to purchase food that will last a
certain period of time past the time of purchase. This will vary from food product to food
product
 Inconsumable food: Food that is not fit for human consumption. This food should not be
sold. Manufacturer must accept the loss.
Freezer temperature
Storage long term must be at -18ºC or less:
 Storage of ice cream for service can be at -10ºC.
Length of time in freezer storage
Time in the freezer will vary.
Pastisserie products like gateaux and tortes should only be in freezer for weekly periods.
Freezing will have a drying effect on products. The longer product is in frozen state the more
likely quality will diminish.
Freezer space is also expensive, so the longer it is in freezer the more it has cost to produce.
Staling
All bakery products will stale.
Staling is the process where the optimum eating fades.
Staling can be in several forms:
 Air passes through the product and dries the product
out
 Moisture from the air enters the product so it loses
some of the eating quality:
Crisp product goes soft.
To maintain the eating quality of bakery items:
 Use as soon as possible
 Cover to protect from environment
 Keep chilled
 Keep dry.

Task Sheet 3.5-1

Title:

WORK PROJECT

Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project to your Trainer by the date agreed to.
Supplies:

Equipment:

NONE

Steps/Procedure:

 At what temperature are you going to store your finished gateaux and torte product?

Assessment Mthod:

Use the Performance Criteria Checklist

 Performance Criteria Checklist for
Task Sheet 3.5-1

Criteria YES NO

5.1 What temperature are you going to store your finished gateaux and torte
product:

 You need to cite standards and explain why these standards are being
implemented
 Students can use photographic evidence to demonstrate how this will be
implemented.
Recipes
Ricotta Cheesecake
Yield: 2 rings @20cm

Group Ingredients Quantity (g) Costing

A Biscuit crumbs 150

Butter, melted 45
B Cream Cheese 250
Ricotta Cheese 500
Caster Sugar 225
Lemon Juice 5
Vanilla Essence 5
C Whole egg 100
D Plain Flour, sieved 75
Total 1355

Method

Mix biscuit crumbs with melted butter and press into a greaseproof lined cake ring, at least 5mm
thick and pack it evenly
Cream group ‘B’, adds group ‘C’ gradually making sure there are no lumps of cream cheese by
scraping the bottom occasionally
Lastly add group ‘D’ and mix till just clear
Pour into prepared rings
Bake at 160ºC for 30 – 40 minutes
Cool down and remove from cake ring, refrigerate
Decorate with fresh fruits and ice with flan gel.
White Chocolate Cheesecake
Yield: 2 rings @20cm

Group Ingredients Weight (g) Costing

A Biscuit Crumbs 150

Butter, melted 45

B Milk 75
White Chocolate, couverture 325

C Cream cheese (Philadelphia) 475

Caster Sugar 50
Eggs 150

Total 1270

Method

Mix together ‘A’, try if it’s forming ball, if not add more butter, spread it into a cake ring and
pack it firmly, set aside
Melt the chocolate
Boil the milk and add into melted Chocolate, stir together and set aside
Cream the sugar and Cream cheese
Add eggs slowly until clear and continue stirring
Then gradually add ‘B’
Bake at 150ºC on a water bath for about 40 – 50 minutes
Cool down and remove from cake ring, refrigerate.

Note: Baking the cheesecake in a water bath eliminates the

cracking or the breaking of the top.
Vanilla Cold Set Cheesecake
Yield: 2 rings @20cm

Group Ingredients Weight (gm) Costing

A Milk 300
Caster Sugar 110
Egg Yolks 150
Vanilla 1*
B Gelatine sheet 13
C Cream Cheese 250
Lemon Zest ½*
D Semi-whipped cream 400
E Sponge disk or short pastry disk 2*
or biscuit crumb base
Total 1223

Method

Line inside the cake ring with Plastic Acetate strip (5mm high)
Spread a thin layer of jam on short pastry disc and place it into a lined cake ring
Prepare Anglaise with group ‘A’ and strain
Soak ‘B’, drain and add into warm Anglaise to dissolve it
Cream ‘C’ and slowly add custard mixture ‘A’
Fold in semi-whipped cream
Fill in mixture into cake ring and straighten, using a palette knife
Set in refrigerator
Decorate using fresh fruits and ice with flan gel
This cake leaves great room for creativity; flavours may be varied using fruit pulps and other
flavours like passion fruit, orange, lemon, chocolate, banana, pecan and caramel etc.

* Weight not included

Lime Cold Set Cheesecake
Yield: 2 rings @20cm

Group Ingredients Weight (gm) Costing

A Cream Cheese 300

Caster Sugar 90
Lime zest 6*
B Egg Yolk 4*
C Gelatine sheet 20
Lime juice 120
D Semi-whipped cream 200
E Egg White 4*
Caster sugar 100
F Sponge disk or short pastry 2*
disk or biscuit crumb base
Total 830

Method

Line inside cake rings with Plastic Acetate strip (5mm high)
Lay short pastry disk into lined cake rings
Cream group ‘A’ till light and fluffy
Add ‘B’ one by one
Soak and drain gelatine add to lime juice ( top up with lemon juice if
not enough lime)
Melt group ‘C’ and fold through cream cheese mix
Fold semi whipped cream through cream cheese mix
Make a meringue with group ‘E’ and fold carefully into cream
cheese mix
Pour mixture into prepared rings
Decorate using fresh fruits and ice with flan gel
This cake leaves great room for creativity; flavours may be varied using fruit pulps and other
flavours like passion fruit, orange, lemon and other citrus.

* Weight not included

 Cold set Cheesecake with strawberries and clear flan gel on top
Baked Cheesecake with sour cherries baked into the top

When baked or set cheesecakes can be stored chilled and the final decoration can be done as the
product is needed for sale purposes.
When decorated these can be cut into slices and sold individually.
William Chocolate Gateaux

Yield: 1 ring @20cm

Required production

Orange chocolate Base

Chocolate Mousse
Poached Pears.
Décor: Tuille leaves, Cocoa Powder,Icing Sugar, Miniature poached
pears.

Orange Chocolate Base

Group Ingredients Weight (gm) Costing

A Marzipan 130
Egg yolk 80
Williams pear liqueur 38
Butter 150
B Egg White 150
Caster Sugar 110
Salt 5
C Plain Flour 90
Cornflour 60
Baking Powder 2
D Couverture, finely chopped 130
Orange zest 20
Total 965

Method

‘A’, soften marzipan with egg yolk, add liqueur and lastly the melted butter (warm)
Whisk ‘B’
Fold whisk egg whites into the marzipan mixture, followed by sifted ‘C’
Chop the couverture and fold into the mixture with orange
Pour into greaseproof lined cake rings
Bake at 180ºC for 35 minutes.
Crème Patissier
Yield: 2 rings @20cm

Group Ingredients Weight (gm) Costing

A Milk 500
Caster Sugar 90
B Cornflour 20
Custard Powder 20
Egg Yolk 20
Total 650

Method

Prepare Crème Patissier, and use 400gm only

Melt ‘B’, mix with ‘A’, maintain the mixture in warm temperature
Soak and dissolve ‘C’
Add into the warm couverture mixture
Lastly add the semi whipped cream.

Chocolate Mousse
Group Ingredients Weight (gm) Costing

A Crème Patissier 400

B Couverture 250
C Gelatine 16
Williams liquor 40
D Cream, whipped 1200
Sugar 50
Total 1956
Soaking Syrup
Group Ingredients Weight (gm) Costing

A Sugar 100
Water 250
Glucose 10
B Williams Liqueur 50
Total 410
Boil ‘A’ and add ‘B’ when cold.

Assemble:

Cut sponges into 2cm and line out a cake ring @20cm
Soak the base well, with the soaking syrup
Place 1cm layer of chocolate mousse onto the base
Arrange poached pears in the centre of the cake
Use chocolate mousse and fill the ring to the base. Straighten, using a palette knife
Let set for at least one day, preferably in the freezer
Decorate as demonstrated by the lecturer.

William Chocolate Gateaux

Linzer Torte
Yield: 2 rings @20cm

Group Ingredients Weight (gm) Costing

A Sugar 250
Butter 250
Lemon zest 1*
Cinnamon, ground 20
Cloves, ground 5
Salt 5
B Egg 2*
Milk 50
C Almonds, ground 270
Cake crumbs 75
Flour, soft 350
Baking Powder 5
D Red Jam 150
Total 1430

Method

Cream ‘A’, add ‘B’ slowly. Sift ‘C’ and add to mixture and clear dough (do not over-mix). Spread
out dough to 2cm thickness inside a cake ring placed onto clean baking tray
Using a piping bag with round piping tube pipe around the edges
Half fill with boiled jam
Pipe mixture on top in a criss-cross shape (like diamond)
Bake at 200ºC for 30 – 35 minutes, medium heat on top and low heat on
the bottom
Do not let jam boil over
Cool, dust with icing sugar if desired.
Note: This recipe can be piped as well

* Weight not included

Linzer Torte
Linzer Torte 2
(Piped method)
Yield: 3 rings @22 cm

Group Ingredients Weight (gm) Costing

A Icing Sugar 340

Butter 680
Lemon zest 1*
Salt 5
Cinnamon, ground 4

B Egg 26
Walnuts, chopped 340
Flour, medium 680

C Milk 500
Sugar 150
Cake crumbs 300
Hazelnuts, ground 300
Cinnamon, ground 15
Cloves, ground 2
Vanilla 5
Lemon 1*
Rum 60

D Red jam 200

Total 3607

Method

Cream ‘A’, add the eggs slowly and mix in sifted flour and walnuts until dough is clear. ( do not
over-mix ) Divide mixture into three and place into greased cake rings
@20cm
Level even and place into fridge to set
‘C’, Boil milk and sugar and pour over remaining ingredients
Lastly add the rum
Take 1/3 of the mixture off
With the remaining mix place another layer on top of the first mix
Level even and refrigerate again
Fill with boiled jam (1cm thickness). Let jam set
Place remaining mix into a piping bag and pipe a diamante pattern on top of jam
Bake at 190ºC for 35 minutes, until golden brown.
Calvados Caramel Gateaux

Required production:

Chocolate Apple Sponge

Joconde Décor Sponge
Calvados Chocolate
Caramel glaze
Suggested Décor: Caramelised Filo Pastry
Caramel-dipped Apple pieces
Recipe for Joconde Sponge design with decorative
paste is on page.
Chocolate Apple Sponge
Yield: 2 rings @20cm

Group Ingredients Weight (gm) Costing

A Marzipan 295
Egg white 35
Cream 40
Vanilla 5
B Egg white 175
Sugar, Caster 60
Salt 5
Corn flour 35
C Couverture, dark 70
D Apple, green 2*
Total 720

Method

‘A’, soften marzipan with egg white, cream and vanilla

Whisk ‘B’ to medium peak
Fold in 1/3 of meringue into the marzipan mixture
Add melted ‘C’ followed by the remainder of ‘B’
Place wedges of sugared apple pieces into a lined Aluminium cake tin (60gm per sponge)
Pour the mixture over it
Bake at 170ºC for 25 – 30 minutes
Remove from oven and place onto cooling wires.

* Weight not included

Calvados Chocolate Mousse
Yield: 2 cake rings @20cm

Group Ingredients Weight (gm) Costing

A Eggs 75
Egg yolks 30
Sugar, caster 55
B Couverture, dark 150
C Gelatine 8
Calvados 30
D Cream 400
Total 748

Method

Warm ‘A’ in a double boiler and while whisking continuously

Melt ‘B’ and fold into ‘A’
Soak and dissolve ‘C’, add little whipped cream and mix into the
chocolate mix
Fold the lightly whipped cream.
Caramel Mousse
Yield: 2 cake rings @20cm

Group Ingredients Weight (gm) Costing

A Caster Sugar 200

Cream 50
Glucose 15
Honey 10
Vanilla 5
B Egg Yolks 120
C Gelatine 12
Calvados 30
D Cream 540
Total 982

Method

Warm up and whisk egg yolks to sabayon stage

‘A’. Heat sugar to a dry caramel, deglaze with the cream. Then add all remaining ingredients and
boil to dissolve lumps
Cool the mixture lightly and pour into the whisked egg yolks, whilst whisking
Soak and dissolve gelatine, add to the caramel mixture
Lastly fold in the semi whipped cream.
Assemble:

Cut Joconde to 2/3 of the height of the cake rings. Line out the mould
Place the apple sponge on the base
Place chocolate mousse half full into the rings, ensuring that it is covered by the Joconde sponge
Lastly top the mousse with the caramel mixture and level
Let it set in the freezer
Brush the top with Chocolate paste and glace the top with hot flan gel while the gateau is still
frozen, decorate as demonstrated.

Calvados Caramel Gateaux

Passionfruit Gateaux

Required production

Joconde Sponge
Coconut Daquoise
Almond Genoese: refer to previous recipes
Passionfruit Mousse
Passionfruit Coulis
Décor: Fresh Fruit

Decorative Paste/Cigarette Paste

Group Ingredients Weight (gm) Costing

A Butter, unsalted 100

Icing sugar 100
B Egg whites 100
Flour 100
C Food colour As desired*
Total 400

Method

Cream ‘A’ together

Add egg whites and flour alternately
Add the colour
Spread into a silicon sheet of paper, with a desired pattern
Place in the freezer to set
Spread the Joconde sponge on top about 5mm thick
Bake @ 220ºC, for about 5 – 7 minutes
Remove from tray ASAP after baking, to avoid hardening.

* Weight not included

Joconde Sponge
Yield: 2 small trays + 2 discs @22cm

Group Ingredients Weight (gm) Costing

A Eggs 250
Sugar, caster 250
Almond meal 250
Flour, soft 70
B Butter, unsalted, melted 55
C Caster Sugar 35
Egg white 210
Total 1120

Method

Beat ‘A’, and add the eggs gradually until fluffy

Melt ‘B’ and add
Whisk ‘C’ and fold into the mixture
Spread over the decorative paste about 5mm thick
Bake @ 220ºC until light brown in colour.
Coconut Daquoise
Yield: 2 discs @22cm

Group Ingredients Weight (gm) Costing

A Egg white 250

Caster sugar 80
B Almond meal 165
Coconut, desiccated 80
Icing sugar 160
Total 735

Method

Whisk ‘A’ to stiff peak

Fold in remaining ingredients
Pipe into round circles and dust with icing sugar
Bake at 180ºC for 20 minutes.
Passionfruit Mousse
Group Ingredients Weight (gm) Costing

A Sugar, caster 100

Passionfruit pulp 400
Lemon juice 50
Orange juice 250
B Gelatine 30
C Cream 800
D Egg whites 200
Sugar 200
Total 2030

Method

Boil ‘A’, cool to 52ºC then add the soaked gelatine

Adjust sugar level if required
Cool down slightly and fold in the lightly whipped cream
Whisk ‘D’ and fold into the passionfruit mixture.
Passionfruit Jelly
Yield: 2 cake tins @18cm

Group Ingredients Weight (gm) Costing

A Passionfruit pulp 300

Lemon juice 10
Orange Juice 100
Sugar, caster 100
B Gelatine 13
Total 523

Method

Boil ‘A’ cool to 50ºC then add ‘B’

Pour mixture into cling film lined Aluminium cake tins, 2cm smaller than the cake rings used for
the gateaux.
Assemble:

Line the cake ring with the fencing Joconde sponge

Place Coconut Daquoise into the centre of the cakering
Fill hoop 1/3 full with Passionfruit Mousse
Place the round Joconde on top and soak with a sugar solution and passionfruit liqueur (optional)
Top with the jelly disc and fill with the remainder passionfruit mousse
Set in the freezer
Glaze with Flan gel with Passionfruit, decorate with freshly cut fruit.

Passionfruit Gateaux
Carrot Cake 1
Yield: 2 rings/ terrine baking moulds @20cm

Group Ingredients Weight (gm) Costing

A Sultanas 100
Dried apricot 100
Carrot, shredded 350
Pineapple, crushed with juice 150
Walnuts 50
Brandy 50
B Eggs 4*
Sugar 360
Vegetable oil 340
C Flour, soft 400
Bi Carb soda 10
Baking powder 5
Salt 2
Cinnamon, ground 5
Mixed spice 5
Total Weight 1927

Method

Soak ‘A’ in Brandy and set aside

Mix‘B’ in a mixing bowl
Add ‘C’ slowly until clear
Then gradually add ‘A’
Pour into a Terrine baking mould or Cake Ring
Bake @ 170ºC for about 50 – 60minutes.

* Weight not included

Cream Cheese Topping
Group Ingredients Weight (gm) Costing

A Cream cheese 200

Sugar, caster 100
Butter, soft, unsalted 70
Lemon, juice & zest 1*
Vanilla Essence 10
Total 380

Method

Mix all ingredients together and beat until light and aerated.

* Weight not included

Marzipan Carrots
Group Ingredients Weight (gm) Costing

A Marzipan 100
Food colour Orange
Food colour Green
Total 100

Method

Divide the marzipan into 2 pieces

90g for orange
10g for green.
When coloured divide into 12 pieces and shape as for carrots.
Instructor will demonstrate.
Apply green marzipan as demonstrated.
Allow to dry.
Assemble:

Cool down the carrot cake

Spread cream cheese mixture evenly over the top of the cake
Using a comb scraper, scrape a pattern into the cake
Dust with cocoa powder.

The decoration for carrot cake is very much up to the individual.

Some chopped roasted walnuts or roasted flaked almond can be applied to the sides and or tops.
Sacher Torte
Yield: 2 rings @20cm

Sponge:

Group Ingredients Weight (gm) Costing

A Caster sugar 135

Egg yolks 14*
Brandy 20
Vanilla 10
B Chocolate, dark 300
Butter, unsalted 380
C Flour, soft 140
Cocoa Powder 10
Baking powder 10
D Egg White 14*
Sugar, caster 80
Total 1085

Method

Whisk ‘A’ well

Melt ‘B’ separately and add to egg mixture
Sift ‘C’ and fold into mixture. Whisk ‘D’ to medium peak and fold in
Fill into greaseproof Paper lined cake hoops
Bake at 180ºC for 40 minutes
Remove from oven and let cool.

* Weight not included

Sacher Torte Glaze
Yield: 2 rings @ 22 cm
Boiled apricot jam is applied to the surface of all Sacher tortes to stop the glaze from soaking into the cake.

Glaze 1

Group Ingredients Weight (gm) Costing

A Water 240
Sugar 600
Couverture 500
Total 1340

Dissolve sugar in the water and add the finely grated chocolate
Boil mixture to 108ºC
Use while still hot.

Glaze 2 (Ganache)(Prepare one day in advance)

Group Ingredients Weight (gm) Costing

A Cream 500
Couverture 600
Glucose 60
Total 1160

Boil cream and glucose add chopped couverture

Store in refrigerator
Take of 1/3 of the mixture and cream in mixing machine
Cover whole sponge with ganache and freeze till set
Heat remaining ganache over water bath
Pour glaze at the onetime onto the cake and cover it by using a palette knife.
Glaze 3

Group Ingredients Weight (gm) Costing

A Sugar 600
Cocoa 120
Couverture 200
Water 250
Total 1170

Method

Sift cocoa blend well with sugar

Add chopped couverture
Lastly add the water and blend well together
Boil to 108ºC
Keep washing down sides of the pan.

High shine chocolate glaze:

Group Ingredients Weight (gm) Costing

A Cream 240
Water 330
Caster sugar 360
B Cocoa Powder 120
C Gelatine 12
Total 1062

Method

Boil ‘A’ to 103ºC. Add the sifted cocoa powder and stir through
Cool down to 60ºC, then add the soaked gelatine
Glaze the gateaux with warm chocolate glaze (30ºC).
Assemble and Finish:

Cut sponge in half and spread on some apricot jam

Bring remaining apricot jam to the boil
Glaze thinly with the jam
Cover cake with chocolate glaze
Mark portions by using a hot knife
Write onto each wedge the word ‘Sacher’ using white chocolate or royal icing.
Sacher Torte
Black Forest Gateau
Schwarzwalder Kirsch torte

Group Ingredients Weight (gm) Costing

A Chocolate shortbread disc 1*

B Raspberry jam 60
C Chocolate sponge 1*
D Sour cherries pitted with juice 600
Cornflour 20
Sugar 50
E Cream, fresh 400
Icing sugar 30
Vanilla 5
Gelatine 6
F Water 120
Sugar 80
Glucose 20
Kirsch 60
G Chocolate, dark 200
Cream, boiled 80
Cream, semi whipped 360
H Cream, whipped 500
I Chocolate shavings 100
J Glace Red Cherry 12
Total 1 gateaux

* Weight not included

Method:
Pin out ‘A’ to 3 mm thickness, cut out discs and bake until crisp
Spread ‘B’ onto base
Split ‘C’ into three layers and place one sponge onto base
‘D’ drain off juice, add sugar and cinnamon, boil then thicken with cornflour and mix in the fruit
or use instant clear gel as per Danish pastry method
Whip cream, icing sugar and vanilla, soak, drain and melt gelatine and fold into cream, ‘E’
With a pastry bag fitted with a large, plain tube, pipe a circle of cream in the centre of the layer
Pipe a ring of cream around the edge
Then pipe another ring in the space between these two
Fill the two spaces with cherries
Boil ‘F’ when cold add the kirsch
Top with second layer sponge and moisten with syrup
Melt chocolate with cream (1), let cool and fold in whipped cream (2)
Place Mixture onto sponge and top with third sponge layer
Moisten with syrup
Refrigerate until cream has set.

Finish:

Cover whole cake with whipped cream.

Mask sides with shavings and place some in the centre of the cake.
Pipe rosettes of cream on each wedge and top with a glazed cherry.
Black Forrest Gateau
Chocolate Shortbread
Group Ingredients Weight (gm) Costing

A Caster sugar 125

Butter, unsalted 260
Flour, soft 300
Cocoa powder sifted 20
Egg 1*
Total 705

Method

Sift the flour and cocoa powder together

Cream the sugar and butter to a smooth batter
Mix the egg in well
Fold in the flour and cocoa until the dough is smooth
Do not over mix
Cover and chill before use
It will be easier to roll out thinly if the dough is cool.
Esterhazy Sponge

Yield: 3 small trays = 2 cakes

Group Ingredients Weight (gm) Costing

A Egg white 550

Caster sugar 400
B Almond meal 300
Hazelnut meal 300
Total 1550

Method

Warm up group ‘A’ to 35ºC over a water bath

Whisk ‘A’ to medium peak
Fold group ‘B’ carefully as to not loose aeration
Spread mix evenly over 3 trays
Bake at 210ºC for about 7 – 10 minutes
Remove from tray and immediately cool down.
Nougat Buttercream
Yield: 2 cakes

Group Ingredients Weight (gm) Costing

A Sugar 150
Milk, fresh 200
B Egg whites 200
Caster sugar 65
C Gelatine 10
D Butter, unsalted 800
E Nougat paste 100
Total 1525

Method

Boil ‘A’, and pour half onto ‘B’, mix well and return to pan continuously stirring over low heat
Remove pan from heat when the mixture starts to thicken
Place in a mixing bowl, stir with the paddle attachment
Add the soaked gelatine and let it melt to the mixture
Meanwhile cut the butter into a small cubes
Add slowly into a slightly cooled custard while beating in a medium speed
Beat continuously until lumps of butter disappear and the mixture becomes peak, then add nougat
paste.

Assemble and Finish:

Cut each sheets into 4 equal sizes, each cakes needs 6 sheets
Place the first sheet into a lined clean tray, spread a thin layer of Nougat buttercream (at least
2mm thick) over the top and repeat this process 6 times
The sixth sponge sheet on the top should only be covered with thin layer of butter cream and must
be place in the fridge, so that the butter set firm
Meanwhile melt 1 kg. Of White Chocolate Compound and add 350g of vegetable Oil:
Prepare a melted Dark Chocolate in a piping bag
Take out the assembled torte from the fridge; cover it with the melted Chocolate glaze
Immediately pipe a dark melted Chocolate several horizontal line over the top and drag a paring
knife across to create a web pattern
Let the Chocolate set briefly and cut all the side for a clean and neat appearance.
Optional:

Torte can be iced with white chocolate ganache ratio 1 – 2.5 instead of fondant
Stick dark and white chocolate shards on the sides of torte
Little truffles can be made with the torte off-cuts to use as a garnish
Esterhazy Torte can be cut in half to create a triangle cake then covered with buttercream and
chocolate shards.

Stick a dark and white Chocolate shards on the sides for decoration (Optional)

Esterhazy Torte
Zuger Kirsch Torte
(with French Buttercream)

Group Ingredients Weight (gm) Costing

A Japonaise base 2*
B Vanilla Sponge 1*
C Stock syrup 200
Kirsch liqueur 100
D Eggs 175
Sugar 175
Vanilla 5
Salt 2
Kirsch 20
E Butter 430
Red food colour As required*
F Icing sugar As required*
Total 1107

Method

Mix ‘C’
Whisk ‘D’ on a water bath warm (47ºC)
Place into machine and whisk cold
Colour butter pink and cream to the same consistency and temperature as the egg.

* Weight not included

Buttercream
Group Ingredients Weight (gm) Costing

A Sugar 150
Milk, fresh 200
B Egg whites 200
Caster sugar 65
C Gelatine 10
D Butter, unsalted 800
E Nougat paste 100
Total 1525

Method

Whip ‘A’ to a meringue

Mix ‘B’ and fold into ‘A’
Use a piping bag with a plain nozzle and pipe circles onto marked paper
Bake at 150ºC for 40 minutes.
Almond Japonaise
Group Ingredients Weight (gm) Costing

A Egg Whites 100

Caster Sugar 75
B Almonds, ground 120
Caster sugar 120
Total 415

Method

Whip ‘A’ to a meringue

Mix ‘B’ and fold into ‘A’
Use a piping bag with a plain nozzle and pipe circles onto marked paper
Bake at 150ºC for 40 minutes.

Assemble and Finish:

Spread little buttercream onto the base

Soak sponge with syrup and place onto base. (sponge needs to be soaked well)
Cover whole cake with buttercream and mask sides with toasted
almonds
Refrigerate
Dust top with icing sugar and mark a diamante pattern with a warm
knife
Decorate each wedge with red glaze cherries and angelica.
Tiramisu

Sponge: Chocolate or Plain or Ladyfinger Biscuit

Tiramisu Mix
Coffee Syrup
Garnish

Tiramisu mix
Yield: 2 Rings @22cm

Group Ingredient Weight (gm) Costing

A Egg yolks 4*
Castor Sugar 80

B Marscarpone Cheese 800

C Fresh Cream 300

Semi-whipped

D Kahlua 80
Coffee syrup, warm 80
Gelatine, Soak and dissolve 12

E Egg whites 4*
Castor sugar 080

Total 1432

Method

Whisk ‘A’ over a double boiler, ‘bain-marie’, to a sabayon stage

Fold into the mascarpone gently, avoid over mixing as it will curdle or split
Gently fold the semi-whipped cream into the mix
Soak the gelatine in the warm coffee syrup and stir to dissolve
then add the kahlua
Mix this through the cream mixture
Warm ‘E’ together to 35ºC and whisk to medium peak
Fold into the cream mixture (do not over mix).
* Weight not included
Coffee Syrup
Group Ingredient Weight (gm) Costing

A Water 400
Castor Sugar 100

B Coffee, instant 030

C Gelatine leaf 006

(Soak in cold water)
Kalhua 030

Total 566

Method

Boil ‘A’, add coffee to dissolve

Remove from the heat, cool down slightly add the gelatine and Kahlua.

Sponge finger Biscuits

Group Ingredient Weight (gm) Costing

A Egg White 90
Castor Sugar 65

B Egg Yolk 30

C Biscuit Flour 65

Total 250

Method

Wisk ‘A’ to a medium peak

Whisk ‘B’ then fold into group ‘A’
Fold in ‘C’ but do not over mix
Pipe even fingers size line on a tray
Sprinkle with icing sugar and bake at 180ºC for 10 – 15 minutes, till golden brown
Cool on wire rack.
Assembly of Torte

Slice sponge into 4 x 2 cm thick slices, set aside 2

The 2 slices that will be bases brush with melted chocolate, allow to dry before using
Line the metal ring with acetate to the required height
Place a slice of sponge into the metal ring with the chocolate on the bottom and lightly soak with
coffee syrup
Pour in half of the cream mixture and spread evenly
Place a piece of sponge with no chocolate over the cream and soak with coffee syrup
Pour in the remainder of the cream mixture and spread evenly flat
Freeze to set
Remove from the cake rings and garnish to teacher instructions.
Recommended reading

Bullock-Prado, Gesine; 2013; Bake It Like You Mean It: Gorgeous Cakes from Inside Out ; Stewart, Tabori
and Chang
Bullock-Prado, Gesine; 2012; Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented;
Stewart, Tabori and Chang
Editors of Martha Stewart Living ; 2013; Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves,
Layers, Coffee Cakes; Clarkson Potter
Franks, Jo; 2012; Torte Greats: Delicious Torte Recipes, The Top 79 Torte Recipes; Tebbo
Maree, Aaron; 1995; Cakes, Tortes and Gateaux of the World: Exotic and Delightful Recipes, Icings,
Toppings and Decorations; Cassell Illustrated
Mörwald, Toni; Austrian Desserts: Over 400 Cakes, Pastries, Strudels, Tortes, and Candies; Skyhorse
Publishing
Peterson, Christina; 2013 (Kindle edition); Torte Dessert Recipes; Amazon Digital Services
Rettke, Amanda; 2014; Surprise-Inside Cakes: Amazing Cakes for Every Occasion; William Morrow
Cookbooks
Richardson, Julie; 2012; Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt,
Chiffon, and Icebox Cakes for Today's Sweet Tooth; Ten Speed Press
Trainee evaluation sheet

The following statements are about the competency you have just completed.

Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply

There was too much in this competency to cover

without rushing.

Most of the competency seemed relevant to me.

The competency was at the right level for me.

I got enough help from my trainer.

The amount of activities was sufficient.

The competency allowed me to use my own

initiative.

My training was well-organized.

My trainer had time to answer my questions.

I understood how I was going to be assessed.

I was given enough time to practice.

My trainer feedback was useful.

Enough equipment was available and it worked well.

The activities were too hard for me.

The best things about this unit were:

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

The worst things about this unit were:

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

The things you should change in this unit are:

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

Trainee Self-Assessment Checklist

 PREPARE AND PRESENT GATEAUX, TORTES & CAKES Yes No*
Prepare and Bake sponges and cakes for gateaux, tortes and cakes
1.1 Select required commodities according to recipe and production requirements

1.2 Prepare a variety of sponges and cakes for gateaux, tortes and cakes to desired
product characteristics
1.3 Produce variety of sponges and cakes for gateaux, tortes and cakes according to
standard recipes and enterprise standards
1.4 Use appropriate equipment to prepare and bake sponges and cakes for gateaux,
tortes and cakes
1.5 Use correct techniques to produce sponges and cakes for gateaux, tortes and
cakes
1.6 Bake sponges and cakes for gateaux, tortes and cakes to enterprise requirements
and standards
1.7 Select correct oven conditions for baking sponges and cakes for gateaux, tortes
and cakes.
Prepare fillings, coatings, icing and decorations
2.1 Select required commodities according to recipe and production requirements
2.2 Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and
cakes
Assemble gateaux, tortes and cakes
3.1 Assemble required commodities and/or preparations

3.2 Assemble gateaux, tortes and cakes according to recipe instructions

3.3 Use appropriate equipment to assemble cakes for gateaux, tortes and cakes

3.4 Use correct techniques to assemble cakes for gateaux, tortes and cakes

Decorate and present/display gateaux, tortes and cakes

4.1 Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations
according to standard recipes and/or enterprise standards and/or customer
requests.
4.2 Present / display gateaux, tortes and cakes to enterprise standards using
appropriate service equipment
Store gateaux, tortes and cakes
5.1 Store at correct temperature and conditions of storage

5.2 Maintain maximum eating quality, appearance and freshness

The trainee’s underpinning knowledge was:

Satisfactory o Not Satisfactory o
Feedback to trainee:

The trainee’s overall performance was:

Satisfactory o Not Satisfactory o
Assessor’s signature: Date:
 Demonstration with Questioning Checklist

Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Present Gateaux, Tortes and Cakes
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Preparing and
Presenting Gateaux, Tortes and Cakes following standard procedures within 15 minutes.
 to show if
DEMONSTRATION evidence is
demonstrated

Yes No N/A
During the demonstration of skills, did the candidate:
  Demonstrated ability to produce a range of specialist bakery products,
both sweet and savory according to establishment standards and   
procedures.

 Demonstrated ability to produce a quantity of bakery products according   

to establishment standards and procedures.

 Demonstrated ability to store and package bakery products according to  

establishment standards and procedures.

 Demonstrated application of hygiene and safety principles according to

established standards and procedures.

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

THIRD PARTY REPORT

Candidate name:
Name of third party: Contact no.
Position:
Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify ________________________________________________
Please do not complete the form if you are a relative, close friend or have a
conflict of interest]
Dates the candidate worked with you From: To:

Competency Standards: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: Prepare and Present Gateaux, Tortes and Cakes

The candidate is being assessed against the competency standards for

We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my
sure
(tick the correct response] responses:
 Check the availability of all resources
required for training.
□ □ □
 Identify alternative resources for
contingency measures.
□ □ □
 Identify and arrange appropriate training
locations according to training needs.
□ □ □
 □ □ □
 □ □ □
Third party signature: Date:
Send to: