PREPARE AND PRESENT

GATEAUX, TORTES AND CAKES

Slide 1
Prepare and present gateaux tortes
and cakes
Elements:

1. Prepare and bake sponges and cakes for gateaux,

2. Prepare fillings, coatings, icings and decorations

3. Assemble gateaux, tortes and cakes

4. Decorate and present or display gateaux,

5. Store gateaux, tortes and cakes.

Slide 2
Prepare and present gateaux tortes
and cakes
Assessment for this Unit may include:
 Oral questions
 Written questions
 Work projects
 Workplace observation of practical skills
 Practical exercises
 Formal report from employer/supervisor.

Slide 3
Prepare and bake sponges and cakes
for gateaux, tortes and cakes
Element 1: Prepare and bake sponges and cakes for gateaux, tortes
and cakes:
 Select required commodities according to recipe and production
requirements
 Prepare a variety of sponges and cakes for gateaux, tortes and cakes to
desired product characteristics
 Produce a variety of sponges and cakes for gateaux, tortes and cakes
according to standard recipes and enterprise standards
 Use appropriate equipment to prepare and bake sponges and cakes for
gateaux, tortes and cakes
 Use correct techniques to produce sponges and cakes for gateaux, tortes
and cakes
 Bake sponges and cakes for gateaux, tortes and cakes to enterprise
requirements and standards
 Select correct oven conditions for baking sponges and cakes for gateaux,
tortes and cakes. Slide 4
Prepare and bakes sponges and
cakes for gateaux, tortes and cakes
Select Commodities:
 Sponge cake
 Butter cake
 Japonaise
 Daquoise
 Shortbread
 Puff pastry
 Choux pastry.

Slide 5
Prepare and bakes sponges and
cakes for gateaux, tortes and cakes
Select Commodities:
 Buttercreams
 Mousses
 Chibouste crème
 Crème patisserie
 Ganache
 Fruits fresh.

Slide 6
Prepare and bakes sponges and
cakes for gateaux, tortes and cakes
Select Commodities:
 Nuts, ground, sliced or whole
 Roasted nuts
 Candied fruits
 Dried fruits
 Non pariels
 Chocolate decors.

Slide 7
Prepare and bakes sponges and
cakes for gateaux, tortes and cakes
Prepare a variety of sponges and cakes to desired product
characteristics:
 Plain sponge
 Carrot cake
 Chocolate cake
 Daquiose
 Fudge cake
 Joconde.

Slide 8
Prepare and bakes sponges and
cakes for gateaux, tortes and cakes
Produce a variety of sponges and cakes to standard
recipes and enterprise standards:
 Plain sponge
 Carrot cake
 Chocolate cake
 Daquiose
 Fudge cake
 Jaconde

Slide 9
Prepare and bakes sponges and
cakes for gateaux, tortes and cakes
Use appropriate equipment:
 Piping bags
 Pallet knives
 Stencils.

Slide 10
Prepare and bakes sponges and
cakes for gateaux, tortes and cakes
 Use correct technique
 Bake sponges and cakes
 Select correct oven settings
 Refresh:
 Follow standard recipes
 Assemble all ingredients and commodities.

Slide 11
Prepare and present gateaux, tortes
and cakes
Element 2: Prepare fillings, coatings, icings and
decorations

1. Select required commodities according to recipe and

2. Prepare a variety of fillings, coating/icing

Slide 12
Prepare fillings, coatings, icing and
decorations
Select commodities

Glazes:
 Fondant
 Icing sugar
 Lemon icing
 Ganache
 Boiled apricot glaze
 Boiled sugar.

Slide 13
Prepare fillings, coatings, icing and
decorations
Prepare a variety of fillings, coatings, icings and decorations:
 Buttercreams
 Fresh creams and mousses
 Plastic icings and coverings
 Jams
 Fruit and or nut fillings.
 Decors: Prepared decorations that
compliment the product:

 Chocolate motifs for top and side

 Roasted sliced or grated nuts.

Slide 14
Prepare and present gateaux, tortes
and cakes
Element 3: Assemble gateaux tortes and cakes:
 Assemble required commodities and or preparations
 Assemble gateaux, tortes and cakes according to
recipe instructions
 Use appropriate equipment to assemble
cakes for gateaux, tortes and cakes
 Use correct techniques to assemble
cakes for
gateaux, tortes and cakes.

Slide 15
Assemble gateaux, tortes and cakes
Assemble required commodities:
 Base
 Filling
 Décor.

Follow standard recipe:

Slide 16
Assemble gateaux, tortes and cakes
Assemble gateaux, tortes and cakes

Stage 1

Finish Stage 2

??? Stage 3

Slide 17
Assemble gateaux, tortes and cakes

Text in here
Use Use
appropriate correct
equipment technique

Slide 18
Prepare and present gateaux, tortes
and cakes
Element 4: Decorate and present or 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
2. Present/display gateaux, tortes and
cakes to enterprise standards using
appropriate service equipment.

Slide 19
Decorate and present or display
gateaux, tortes and cakes

Decorate cakes for

Slide 20
Decorate and present or display
gateaux, tortes and cakes

Present or display to enterprise

Slide 21
Prepare and present gateaux, tortes
and cakes
Element 5: Store gateaux, tortes and cakes

1. Store at correct temperature and conditions of storage

2. Maintain maximum eating quality, appearance and

Slide 22
Store gateaux, tortes and cakes
Store at correct temperature

Controlled environment:
 Chilled: below 4ºC
 Frozen: below -18°C
 Room temperature: approx 18°C-20°C.

Protected environment:
 Wrapped, boxed, in a closed cupboard.

Slide 23
Maintain eating quality and freshness

Store
Keep product in controlled environment
gateaux,
tortes
Produce often to meet demand
and cakes
Sell fresh

Slide 24
Congratulations!
You’ve completed

‘Prepare and present

Slide 25