MATI SCHOOL OF ARTS AND TRADES

Garcia Avenue, Brgy. Sainz, City of Mati

Detailed Lesson Plan of Bread and Pastry Production in Grade 10
I- OBJECTIVES:
At the end of the period, the students are expected to;
A. Understand and identify different types siding and decorating cakes based
on product characteristics and recipe specifications.
B. Demonstrate the ability to select and apply appropriate siding and
decorating cakes according to product characteristics and recipe
specifications.
C. Will appreciate the importance of correct selection and application of
siding and decorating cakes in maintaining product quality and meeting
recipe specifications.
II- SUBJECT MATTER:
Topic: Siding and Decorating cakes.
References: Internet and Bread and Pastry pages 184-186
CODE: TLE_HEBP912TC-IIIg-8
Method: Lecture-Guided Integration
Skills: Critical thinking skills, Perform calculations of board foot of a lumber
Value Focus: Cooperation, accuracy.
Instructional Tools/Materials:
a. Laptop
b. Projector & white screen
c. Printed Pictures
d. Manila Paper
e. Cakes and icing
f. Piping bag
III- PROCEDURE

Teacher’s Activity Student’s Activity

A. Preliminary Activities In the name of the father, and of the son, and of
1. PRAYER the holy spirit, Amen
Let’s start the lesson with a prayer
play on via multimedia.
2. Greetings
Good morning, class! Good Morning Sir Bucong
3. CLASSROOM MANAGEMENT
Please arrange your chairs and pick Yes, sir its Done…
–up some pieces of trash that you
can see…
4. ATTENDANCE
I will check your attendance and
acknowledge when I called your Sir, we are all present today.
name.
5. CLASSROOM RULES
today, as we are having this class, always
Our rule no.1 sir is respect one another.
remember our classroom rules, who can
Rule no. 2, listen carefully
give the rule no. 1….no. 2…. no. 3….
Rule no.3 cooperate with each other.
Our topic last meeting sir our topic last meeting sir
6. REVIEW THE PAST LESSON is all about, Assembling Slice or layer cakes
Cake, Spatula, Filling, Bread and knife, Toothpick,
 Before we start our lesson, what was our Turn table, Pastry brush
topic last meeting?
1.Prepare and assemble all tools and equipment.
2. Prepare all the ingredient and note the proper
temperature. Cool cake layer completely before
How to Assembling Slice or layer cakes? Who can assembling and icing.
enumerate Assembling slice or layer cakes? Yes,
anyone? 3.Trim cake layer, if necessary. Remove any ragged
edges.
4.Brush all crumbs from cakes. Loose crumbs make
icing difficult.
5. Place the bottom layer upside down (to give a flat
surface for the fillings) on a cupboard cake circle of
the same diameter.
6. Spread fillings on a bottom layer out to the edges.
7. Place the top layer on the bottom layer, right side
up.
8. Ice the cake. If a thin or light icing is used, pour
or spread the icing onto the center of the cake.
The Fillings of Cake Layers are the following…..
For a classic round or rectangular cake, you may
want to put two levelled cake together, joined with
favorite filing.

Step1:
 Fill a decorating bag with medium consistency
icing use tip 12 or use the coupler without
adding a tip.
 Start with the bottom layer, leveled side up.
Yes! Very Good!

I appreciate it that you study at home…

It is good to hear that still have time to
study….
You did learn and study at home!

Now, for today we will proceed to the next lesson.

Motivation
Let’s Watch it!

The learners will watch the video and write

down the things that they observed
Anybody from the group

kindly read our Objective for today’s lesson, The Learners are reading….
(Reading of Objectives)
Objectives: At the end of the period, the students Objectives: At the end of the period, the students
are expected to; are expected to;
A. Understand and identify different types siding A. Understand and identify different types siding
and decorating cakes based on product and decorating cakes based on product
characteristics and recipe specifications. characteristics and recipe specifications.
B. Demonstrate the ability to select and apply B. Demonstrate the ability to select and apply
appropriate siding and decorating cakes according appropriate siding and decorating cakes according
to product characteristics and recipe to product characteristics and recipe specifications.
specifications. C. Will appreciate the importance of correct selection
C. Will appreciate the importance of correct and application of siding and decorating cakes in
selection and application of siding and decorating maintaining product quality and meeting recipe
cakes in maintaining product quality and meeting specifications.
recipe specifications.

D. Lesson Proper
For the discussion, encourage the learners to
participate in the class discussion by asking
their prior knowledge regarding the:

Siding and decorating for cakes play a

crucial role in enhancing the flavor, texture,
and appearance of the final product. They are
selected based on the product's characteristics
and the requirements of the recipe.
There are various types of siding and
decorating cakes used in baking, such as
custard, fruit, frosting, jelly, whipped cream,
glaze, and syrups. Each type has its unique
characteristics and is suited to different kinds
of cakes.
For example, a rich and decadent ganache might
be perfect for a chocolate cake, while a light and
airy whipped cream would be a better fit for a
summer fruit cake.
Source: Course Hero, SlideShare, Academia

Let the learners read and ask them about each

coating and decorating.

There are various materials used in coating and The learners read and ask them about each
decorating cakes. Here are some commonly used coating and decorating.
materials:
Buttercream: Buttercream is made from
butter, powdered sugar, and flavorings such as Buttercream:
vanilla or chocolate. It is a versatile coating can be smooth or textured, depending on the
that can be easily flavored and colored. desired effect.
Buttercream Fondant:
Fondant can also be used for sculpting
Fondant: Fondant is a pliable icing made decorative elements or creating intricate designs.
from sugar, water, and gelatin or glycerin. It Ganache:
can be rolled out and draped over cakes to Ganache can be poured over a cake for a glossy
create a smooth and polished finish. finish or whipped to create a fluffy texture.

Ganache: Ganache is a mixture of chocolate Whipped Cream

and cream. It can be used as a coating or - It is often used as a coating or filling for cakes,
filling for cakes. providing a light and creamy texture.

Cream Cheese Frosting:

It has a tangy and creamy flavor that pairs well
Whipped Cream: Whipped cream is made by with cakes like red velvet or carrot cake.
whipping heavy cream with sugar until it
reaches a light and fluffy consistency. Royal Icing:
It dries to a hard, smooth finish and is
 commonly used for intricate piping work,
Cream Cheese Frosting: Cream cheese creating decorations, or attaching edible
frosting is made from cream cheese, butter, decorations to cakes.
powdered sugar, and vanilla.
Marzipan:
Royal Icing: Royal icing is made from It can be rolled out and used to cover cakes or
powdered sugar and egg whites or meringue shaped into decorative figures or flowers.
powder Chocolate:
. It can be poured over a cake, drizzled, or used
for decorative purposes.

Marzipan: Marzipan is a sweet almond paste

made from ground almonds, sugar, and
sometimes egg whites.

Chocolate: Melted chocolate can be used as a

coating for cakes, providing a rich and
decadent finish. It can be poured over a cake,
drizzled, or used for decorative purposes.

The procedure for siding and decorating cakes may

vary depending on the specific coating material
and desired design. However, here is a general
procedure that can be followed: This are the procedure for coating and decorating
Prepare the Cake: Start by baking and cooling cakes:
the cake completely. Level the top of the cake if 1. Prepare the Cake
necessary to create an even surface for the 2. Crumb Coat
3. Apply the Coating:
coating.
4. Smooth and Shape
Crumb Coat (Optional): For some coatings, 5. Decorate
such as buttercream or ganache, you may
choose to apply a thin layer called a crumb
coat. This helps seal in any loose crumbs and
provides a smooth base for the final coating.
Use an offset spatula to spread a thin layer of
the chosen coating over the entire cake.
Apply the Siding:
Buttercream: Use an offset spatula or piping
bag to apply the buttercream coating to the
cake. Start from the top and work your way
down the sides, ensuring an even and smooth
application.
Fondant: Roll out the fondant on a clean,
lightly dusted surface using a rolling pin.
Carefully lift the rolled fondant and drape it
over the cake. Smooth out any wrinkles or air
bubbles using your hands or a fondant
smoother.
Ganache: Warm the ganache until it reaches a
pourable consistency. Pour the ganache over
the cake, starting from the center and allowing
it to flow down the sides. Use an offset spatula
 to smooth out the ganache if needed.
Whipped Cream: Whip the cream until it
reaches stiff peaks. Use an offset spatula or
piping bag to apply the whipped cream coating
to the cake, starting from the top and working
your way down the sides.
Cream Cheese Frosting: Use an offset spatula
or piping bag to apply the cream cheese
frosting to the cake. Start from the top and
work your way down the sides, ensuring an
even and smooth application.
Smooth and Shape: Use an offset spatula or a
bench scraper to smooth and shape the
coating, ensuring an even and polished finish.
Remove any excess coating from the cake
board or plate.
Decorate: Once the coating is applied, you can
further decorate the cake with piping, edible
decorations, or additional coatings. Let your
creativity shine by adding designs, patterns, or
other decorative elements as desired.

Application
GROUP ACTIVITY
Problem-Based Learning:

Divide the class into 3 groups and let them

solve the Problem Based Activity.
Group activities for siding and decorating
cakes for different events can be a fun and
collaborative way to celebrate special
occasions. The expected out for each group are the following:
Here are instructions for group activities in
siding and decorating cakes for a 1st birthday, Group 1-1st Birthday
debut, and wedding event: Group 2-18th Birthday Cake
Learners are given enough time to prepare and Group 3- Wedding Cakes/Anniversary
accomplish the activity with in the given period
of time.
after the activity be sure to clean the area and
move out without any trash living behind.
always observe cleanliness in the workplace
area to maintain the good atmosphere.
give the rubrics for their guidance in hitting
the best performance.

1. Planning and Preparation:

Gather the group and discuss the theme, color
scheme, and design ideas for the cake.
Assign specific tasks to each participant, such
as preparing the frosting, baking the cake
layers, gathering the necessary decorations, 1. Planning and Preparation:
etc. 2. Cake Coating
Make a list of the required ingredients, tools, 3. Cake Decoration
and equipment needed for the cake coating 4. Assembly and Finishing Touches
and decoration. 5. Presentation and Celebration
2. Cake Coating:
Start by leveling and crumb coating the cake
layers. This involves cutting off any domed
areas and applying a thin layer of frosting to
seal in the crumbs.
Divide the group into smaller teams and assign
each team to coat a specific cake layer with
frosting. This can be done using spatulas or
piping bags.
Encourage creativity by allowing each team to
experiment with different frosting techniques,
such as smooth finishes, textured patterns, or
ombre effects.
3. Cake Decoration:
Provide a variety of edible decorations, such as
sprinkles, edible glitter, fondant shapes, fresh
fruits, flowers, and cake toppers.
Assign each team or individual a specific
section or tier of the cake to decorate.
Encourage the participants to brainstorm and
come up with unique decoration ideas that
align with the chosen theme and event.
Provide piping bags, tips, and other tools for
creating decorative elements like borders,
rosettes, flowers, or personalized messages.
Allow participants to collaborate and exchange
ideas, helping each other with techniques and
designs.
4. Assembly and Finishing Touches:
Once all the cake layers are coated and
decorated, carefully stack them on top of each
other, ensuring stability and balance.
Pay attention to the overall aesthetics, making
sure the decorations are evenly distributed and
aligned.
Add any final touches, such as additional
decorations, edible pearls, or a cake topper
that represents the specific event (e.g., a
number "1" for a 1st birthday, a tiara for a
debut, or a bride and groom topper for a
wedding).
Take a step back and admire the finished cake
as a group.
5. Presentation and Celebration:
Display the cake on a cake stand or platter,
ensuring it is the centerpiece of the event.
the group leader will present and explain what
type of cake and event they are decorating.
Take photos to capture the group's hard work
and creativity.
Gather around the cake, sing a birthday or
celebration song, and celebrate the occasion
together.
Cut and serve the cake to the judges, enjoying
the delicious creation made by the group.
a rubric for the group activity in coating
and decorating cakes for different events,
presented in table form:
 E. Generalization

Okay, let see if you really understand the lesson

today.

What is Siding? What is Decorating cakes?

What are various materials used in siding and

decorating cakes?
Siding and decorating cakes play a crucial role in
enhancing the flavor, texture, and appearance of the
final product

There are various materials used in siding and

decorating cakes………………… are
1. Buttercream is made from butter, powdered
sugar, and flavorings such as vanilla or chocolate.
2. Fondant is a pliable icing made from sugar,
water, and gelatin or glycerin.
3. Ganache is a mixture of chocolate and cream
4. Whipped cream is made by whipping heavy
What are the procedure for siding decorating cream with sugar until it reaches a light and fluffy
cakes? consistency
5. Cream cheese frosting is made from cream
Yes, Very Good! cheese, butter, powdered sugar, and vanilla.

Perfect! You really did understand our 6. Royal icing is made from powdered sugar and egg
lesson this session. whites or meringue powder.
 The procedure for coating and siding cakes
are……

1. Prepare the Cake

2. Crumb Coat (Optional)
3. Apply the Coating
4. Smooth and Shape
5. Decorate
IV-Evaluation

Alright! Let us find out how much you have

learned from our discussion today. Answer directly
in the test paper. Write the letters before the
number.
Answers are:
1. Scenario: You are making a chocolate cake for a
birthday party. What type of coating would best 1. Ganache
complement the rich flavor of the chocolate? 2. Fondant
A. Fondant B. Ganache 3. Cream cheese frosting
C. Whipped cream D. Cream cheese frosting 4. Cream Cheese Frosting
5. Whipped Cream
2. Scenario: You are preparing a three-tier 6. Butter Cream
wedding cake. What type of siding is commonly 7. Whipped Cream
used for wedding cakes due to its smooth and 8. Ganache
elegant finish? 9. Butter Cream
A. Fondant B. Buttercream 10. Fondant
C. Ganache D. Cream cheese frosting

3. Scenario: You are baking a red velvet cake for a

Valentine’s Day event. What type of coating is
traditionally used with red velvet cake?
A. Fondant B. Ganache
C. Whipped cream D. Cream cheese frosting

4. Scenario: You are making a carrot cake for a

health-conscious customer. What type of siding is
often paired with carrot cake?
A. Fondant B. Buttercream
C. Ganache D. Cream cheese frosting

5.Scenario: You are baking a lemon cake for a

summer picnic. What type of coating would best
enhance the citrus flavor of the lemon cake?
A. Fondant B. Ganache
C. Whipped cream D. Cream cheese frosting

6. Scenario: You are preparing a classic vanilla

cake for a child’s birthday party. What type of
siding can be easily colored and piped for
decorative purposes on a vanilla cake?
A. Fondant B. Buttercream
C. Ganache D. Cream cheese frosting

7.Scenario: You are making a strawberry

shortcake for a spring gathering. What type of
coating is typically used on a strawberry
shortcake?
A. Fondant B. Ganache
C. Whipped cream D. Cream cheese frosting

8.Scenario: You are preparing a cheesecake for a

dinner party. What type of siding is often used to
add a contrasting flavor to the rich, creamy
cheesecake?
A. Fondant B. Ganache
C. Whipped cream D. Cream cheese frosting

9.Scenario: You are baking cupcakes for a school

bake sale. What type of coating is easy to apply on
cupcakes and can be flavored and colored in a
variety of ways?
A. Fondant B. Buttercream
C. Ganache D. Cream cheese frosting

10. Scenario: You are making a fruit cake for a

holiday celebration. What type of siding is often
used on a fruit cake to add a touch of sweetness
and help preserve the cake?
A. Fondant B. Ganache
C. Whipped cream D. Cream cheese frosting

G. Assignment

Research or browse in the internet the proper

way of making an icing and frosting using what
you have learned. Make a simple paragraph not
to exceed into 3 paragraph.

Prepared by:

Checked by:
BRINO M. BUCONG
Student Teacher EVELYN L. BAUDON
MT-1/Critic Teacher
Date:____________________