Name:_________________________

Grade 11

Teacher: Mrs. Jean D. Maravillas

Bread and Pastry

Quarter 3 Week 6

PREPARE AND USE FILLINGS

At the end of the lesson the students will be able to;

 Preparing and Select Fillings in Accordance with Required Consistency and Appropriate
Flavors.
 Fill and assemble slice or layer, Sponges and cakes according to standard recipe
specification, enterprise practice and customers preferences.

There are many cakes. Cakes with fillings always seem add a little extra to the treat. While there is a
whole range of cake fillings recipes to choose from is important that the of filling that you use is
stable enough. Let us now learn the different types of fillings.

Types of Fillings

Custard
 Custard is a smooth, creamy type filling similar to pudding.
The custard is a filling containing corn starch, flour, and egg
yolks. Any filling that contains corn starch or flour must be
brought to add oil slowly to prevent scorching and then
boiled for at least a minute to thicken to its fullest.

Fruit
 There are many fruits that can cooked into a filling for cake that
will provide the cake with an extra special flavor some of the
common fruits used are Strawberries, blueberries, raspberry,
peaches, apricots, and rhubarb. A pipe is used when frosting
is applied on top of the layer around the outer edge of the
cake to act as a dam to hold the filling in between. Fresh fruit
can be added between the layers but this type of cake should
only be assembled within a few hours of eaten it.

Frosting
 Many times, the same frosting used to frost the cakes is used for filling between
layers. This is a great way to add flavor and moistness to the
cake. Some the common frosting types that are also used as
fillings are: Buttercream, Boiled, Cream cheese, Whip cream,
Ganache
 Jelly
 Jelly, jam or preserved can be used to add an easy fruit flavor filling to a cake.
You can add flavor to the cake without any additional
preparation. When using jelly filing on a layer cake, used
piping of frosting around the edge of the layer to keep the jelly, jam
or preserved confined and then select your favorite flavor
and spread it on the layer inside the pipe frosting.

Whipped Cream
 Glazes and syrups can also be used as a filling but it will not
provide for any thickness. They do provide extra flavor and
help seal in the moisture of the cake. The cake can be
stored at room temperature when the filling is a glaze or
syrup unless the cake or frosting requires refrigerator.

There are many cake fillings types that can be used. There are some points that should be taken
into considerations when choosing fillings for a cake. Some of this point are listed below:

1. Consider the flavor of the cake and be sure that the filling will complete the cakes flavor.
2. Take into account the storage of the cake. Do not pick a filling that requires refrigeration
when it will not be possible to refrigerate the cake because of its size.
3. If the cake will be exposed to warm temperatures, do not choose filling that will melt.
4. If the cake has to be made a day or so ahead of when it will be eaten, be sure the filing will
hold up for that period of time.
5. An icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup,
another ingredient may also be added.
6. Shiny coating such as syrup, applied to a food to make a food shiny or glossy by coating with
a glaze or by browning in under a boiler or in a hot oven.
7. Rich cream made of chocolate and heavy cream.
8. Edible mixture used to fill pastries, sandwiches or cakes.
9. Provides a light fluffy filling with a delicate flavor.

Filling Cake Layers

For a classic round or rectangular cake, you may want to put levelled cakes together,
 joined with the favorite filling. This adds height and drama to your designs.
STEP 1
 Fill a pastry bag with medium consistency icing and use a decorating tip
no.12 or use a coupler without using a tip. Start at the bottom layer,
levelled side up. Put an icing just inside the edge of the cake. This will
prevent any filling from seeping out when the next layer will be
added.

STEP 2
 Place the cake with icing, fruit filling or pudding.

STEP 3
 Place the next layer on the top, making sure it is
level. Consider the bulk of the layered cake
which can be the reason for an icing to expand. Put
the top layer with side down position, so the top of the
cake is perfectly smooth and level.

Generalization
I want you to really understand how to do the proper sequence of assembling a layer cake. Please do
the following exercise.
Assemble the steps in the proper arrangement in decorating a layered cake.
1. Place the bottom layer upside down on a cardboard cake circle of the same diameter.
2. Have all the prepared and at the proper temperature.
3. Assemble all of the tool and equipment and have them ready.
4. Trim cake layers, if necessary.
5. Brush all the crumbs of the cakes.
6. Spread filling on the bottom layer, out of the edges.
7. Put the top layer on the bottom layer, right side up.
8. Ice the cake.

Activity 1
Direction: Write T if the statement is TRUE otherwise F if the statement is FALSE.

______1. If the cake will be exposed to warm temperatures, do not choose filling that will melt.
______2. Do not consider the flavor of the cake and be sure that the filling will complete the cakes
flavor.
______3. Rich cream made of chocolate and heavy cream.
______4. An icing made of butter and/or shortening blended with confectioner’s sugar or sugar
syrup,
another ingredient may also be added.
______5. If the cake has to be made a day or so ahead of when it will be eaten, be sure the filing will
hold up for that period of time.

Activity 2
Direction: Encircle the letter of the accurate answer

1. Some the common ________ types that are also used as fillings are: Buttercream, Boiled, Cream
cheese, Whip cream, Ganache.
A. Whipped cream C. Frosting
B. Jelly D. Custard
2. Glazes and syrups can also be used as a filling but it will not provide for any thickness. They do
provide extra flavor and help seal in the moisture of the cake.
A. Whipped cream C. Frosting
B. Jelly D. Custard
3. It can be used to add an easy fruit flavor filling to a cake. You can add flavor to the cake without
any additional preparation.
A. Whipped cream C. Frosting
B. Jelly D. Custard
4. A pipe is used when frosting is applied on top of the layer around the outer edge of the cake to act
as a dam to hold the filling in between.
A. Whipped cream C. Frosting
B. Jelly D. Custard

5. Any filling that contains corn starch or flour must be brought to add oil slowly to prevent scorching
and then boiled for at least a minute to thicken to its fullest.
A. Whipped cream C. Frosting
B. Jelly D. Custard
ANSWER KEY

1. T
2. F
3. T
4. T
5. T

Activity 2

1. C
2. A
3. B
4. C
5. D