2nd Semester BREAD AND PASTRY PRODUCTION

Lesson 2
Prepare and use fillings

I. Preliminaries
Objectives
Content Standard:
 The learner demonstrates understanding of the core concept and underlying
theories in preparing and presenting gateaux, tortes, and cakes

Performance Standard:
 The learner demonstrate competencies in preparing and presenting gateaux, tortes
and cakes

Learning Competencies
 Prepare and select fillings in accordance with required consistency and appropriate
flavors
 Fill and assemble slice or layer sponges and cakes according to standard recipe
specifications, enterprise practice and customer preferences
 Select coatings and sidings according to the product characteristics and required
recipe specification

II. Content: Prepare and use fillings

Concept Notes
Types of fillings, coatings and sidings for cakes and its application
There are many cakes. Cakes with fillings always seem to add a little extra to the
treat. While there is a whole range of cake-fillings recipes to choose from is important that
the type of filling you use is stable enough.
Types of Filling
There are many cake filling types that can be used. There are some points that should
be taken into consideration when choosing a filling for a cake. Some of these points are
listed below.
 Consider the flavor of the cake and be sure that the filling will complement the
cake's flavor.
 Take into account the storage of the cake. Do not select a filling that requires
refrigeration when it will not be possible to refrigerate the cake because of its
size.
 If the cake will be exposed to warm temperatures, do not choose a filling that will
melt.
 If the cake has to be made a day or so ahead of when it will be eaten, be sure the
filling will hold up for that period of time.
 The amount of filling will vary depending on the type of filling, the type of cake,
number of layers, and personal preference.

Custard- Custard filling is a smooth, creamy type filling similar to pudding. The custard
is a cooked filling containing cornstarch, flour, and egg yolks. Any filling that contains
cornstarch or flour must be brought to a boil slowly, to prevent scorching and then
boiled for at least a minute to thicken to its fullest. If it is not boiled long enough, it may
thin out when it cools. It can be flavored with many different ingredients but the most
common are vanilla, lemon, and chocolate. A custard type filling should not befrozen.
 2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 2
Prepare and use fillings
Fruit- Some of the common fruits used are strawberries, blueberries, raspberries,
peaches, apricots, and rhubarb. When using fruit fillings, a piping of 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 the layers. Fresh fruit can also be added between the layers but this type of
cake should only be assembled within a few hours of eating it. The fruit continues to
ripen even when refrigerated and its juices will begin to soak into the cake. If the cake
has a cooked fruit filling that does not contain eggs, it can be stored at room
temperature for up to 2 days. Refrigerate for longer storage.
Frosting- Many times the same frosting used to frost the cakes is used for the filling
between layers. This is a great way to add flavor and moistness to the cake. Some of the
common frosting types that are also used as fillings are butter cream, boiled, cream
cheese, whipped cream, and ganache. Cakes with frosting fillings should be stored
according to the type of frosting being used.
Jelly- Jelly, jam, or preserved can be used to add an easy fruit flavored filling to a cake.
You can add flavor to the cake without any additional preparation. When using jelly
filling on a layer cake, use a piping of frosting around the edge of the layer to keep the
jelly, jam, or preserves confined and then select your favorite flavor and spread it on the
layer inside the piped frosting.
Whipped Cream- A filling using whipped cream provides a light fluffy filling with a
delicate flavor. Whipped creams are sometimes stabilized by adding gelatine to make
them hold up better. A cake with whipped cream filling should be refrigerated and
served the same day that it is made.
Glazes and Syrups- Glazes and syrups can also be used as fillings but will not provide
for a filling with 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 refrigeration.
Assembling slice or layer cakes
Steps in assembling simple layer cakes
1. Prepare and assemble all tools and equipment.
 Cake
 Spatula
 Filling
 2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 2
Prepare and use fillings
 Bread knife
 Toothpick
 Turn table
 Pastry brush

2. Prepare all ingredients and note the proper temperature. Cool cake layers completely
before assembling and icing. Icings and fillings should be spread out and at the correct
temperature.
3. Trim cake layers, if necessary. Remove any ragged edges. Slightly rounded tops are easily
covered by icing, but excessively large bumps may have to be cut off.
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 filling) on a cardboard
cake circle of the same diameter. Place the cake at the center of a cake turn table. If a cake
circle or turntable is not available, place the cake on a serving plate; slip sheets of wax
paper or parchment under the edges of the cake to keep the plate clean.
6. Spread filling on the bottom layer, out to the edges. If the filling is different from the
outside frosting, be careful not to spread the filling over the edges. One way to avoid
spilling the filling over the edge is to pipe a row of the icing used for the cake sides around
the edge of the cake layer to form a barrier to hold the filling inside.
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. Then spread it to the edges and down the sides with a spatula. If a heavy icing is used,
it may be necessary to spread the sides first, then place a good quantity of icing at the
center of the top and push it to the edges with the spatula.
Filling Cake Layers
For a classic round or rectangular cake, you may want to put two levelled cakes
together, joined with your favorite filling. This adds height and drama to your design.
Step 1- Fill a decorating bag with medium consistency icing and use tip 12 or use the
coupler without adding a tip. Start with the bottom layer, leveled side up. Create a dam or
circle of icing just inside the edge of the cake. This will prevent any filling from seeping out
when the next layer is added.
 2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 2
Prepare and use fillings
Step 2- Fill the center with icing, fruit filling or pudding.
Step 3- Place the next layer on top, making sure it is level. The weight of the layer will
cause the circle of icing to expand. Place the top layer, leveled side down, so the top of the
cake is perfectly smooth and level.
 2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 2
Prepare and use fillings

ACTIVITY 2: SEQUENTIAL
Instruction: Arrange the steps in the proper sequence of assembling a layer cake. Write
the correct answer on your notebook.
________ 1. Place the bottom layer upside down on a cardboard cake circle of the same
diameter.
________ 2. Have all ingredients prepared and at the proper temperature.
________ 3. Assemble all tools and equipment and have them ready.
________ 4. Trim cake layers, if necessary.
________ 5. Brush all crumbs from cakes.
________ 6. Spread filling on the bottom layer, out to the edges.
________ 7. Place the top layer on the bottom layer, right side up
________ 8. Ice the cake