Learning Outcome No. 2 Prepare and Use Fillings: Contents

LEARNING OUTCOME NO.
2
Prepare and use fillings
Contents:
 Fillings and coating/icing, glazes and decorations for different

specialized cakes.
Assessment Criteria
1. Fillings are prepared and selected in accordance with required

consistency and appropriate flavors
2. Slice or layer sponges and cakes are filled and assembled according
to standard recipe specifications, enterprise practice and customer
preferences
3. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
Conditions
The trainees will have access to:
1. Commercial mixers and attachments

2. Pastry bag
3. Icing tip set
4. Bowls
5. Spatula
6. Rubber scraper
7. Seeds and nuts, fresh and preserved/crystalized fruits
8. Ganache, fondants, buttercreams
9. Flavourings and essences
10. Chocolate powder, icings
Assessment Method:
1. Oral questioning
2. Demonstration
Learning Experiences
Learning Outcome 2 Prepare and use fillings

Learning Activities Special Instructions
●Read Information Sheet 3.1-1
Fillings and coating/icing, glazes and In this Learning Outcome you shall
decorations prepare tools and materials needed
●Answer Self-Check No. 3.1.1 to determine training needs. To be
able to do this, you should
understand the characteristics of
●Compare answers with Answer Key fillings and coatings/icing, glazes
3.1-1 and decorations.
●Familiarize Task Sheet 3.1-1Make a Go through the Information Sheets
Chocolate ganache filling and answer the self-checks to ensure
●Perform Task Sheet 3.1-1Make a that knowledge of the standards in
Chocolate ganache filling Competency-based training are
acquired.
●Check performance with
The outputs of your practice of this
Performance Criteria Checklist 3.1-1
Learning Outcome are chocolate
●Familiarize Task Sheet 3.1-2Make a ganache and buttercream icing.
buttercream icing
These forms will be a part of your
●Perform Task Sheet 3.3-2 Make a portfolio for you Institutional
buttercream icing Competency Evaluation. Show your
●Check performance with output to your trainer for his
Performance Criteria Checklist 3.1-2 feedback as you accomplish them.
Information Sheet 3.1-1
Fillings and coating/icing, glazes and decorations for different
specialized cakes.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate the different kinds of fillings and coating/ icing, glazes and
decorations;
2. Make a chocolate cake with fillings or coating/ icing, glazes or
decorations;
3. Value the importance of fillings and coating/icing, glazes and
decorations.
Time allotment: 2 hours
In this section, we will discuss how will you prepare and use the
icing/fillings/coatings and decorations for different specialized cakes.
FILLINGS
- any substance inside of a pastry or pastry-like food item. Anything in

between layers of cake is a filling.
●Creams – (e.g.) buttercream, whipped cream,

pastry cream, cream cheese (Fig. 1)
●Chocolates – (e.g.) chocolate spread, ganache

(Fig. 2)
●Jams – (e.g.) fruit jam, fruit puree
(Fig. 3)
ICING
-a mixture of sugar with liquid or butter, typically flavored and colored, and
used as a coating for cakes or cookies.
●BUTTERCREAM – an icing made of butter and/or

shortening blended with confectioner sugar. It is
made by creaming butter until pale with icing
sugar, vanilla and milk. It can be spread over a
cake or piped into patterns. It can also be flavored
with color or chocolate and is perfect for small
cakes, like cupcakes. (Fig. 4)
●Boiled Icing -it is a smooth, glossy, fluffy icing. A

crust forms on the surface but the icing stays soft
inside, with a consistency of melted marshmallow.
Sugar syrup is made, poured into beaten egg
whites, and the mixture beaten again. You need to
apply it to the cake as soon as it is ready, because
it will set quickly. It sets well, even on hot days.
(Fig. 5)
●Royal Icing - Often confused with fondant, royal

icing is a white meringue like mixture made from
egg whites, acetic acid and icing sugar. Royal icing
is easily made at home, and has multiple uses.
Becoming rock-hard once set, it is ideal for
attaching decoration to cakes and is popular icing
for piping. (Fig. 6)
●Fondant - this stiff and shiny icing can be
kneaded and rolled out to cover fruit or chocolate
mud cake. Since its firmness helps keep cakes
fresh, it is often used for big cakes, wedding cakes
and cakes that require travelling. (Fig. 7)
GLAZES
- A shiny coating such as syrup, applied to a food; to make a food shiny or

glossy by coating it with a glaze or by browning it under a broiled or in a hot
oven
●Mirror Glaze - is a stunning technique to

decorate mousse cakes, entremets, and pastries.
(Fig. 8)
●Vanilla Glaze - This is the perfect glaze for a

dessert bread. It is so simple to whip up; you will
be adding it to all of your breads. (Fig. 9)
DECORATIONS
●Flowers and leaves – cakes are decorated with
candy or fresh flowers and leaves. It is ideal for
wedding cakes. (Fig. 10)
●Flavored and colored sugar - These are simple

tricks that makes your baking even sweeter. This
recipe is easy and can be kept in the jars for
months. (Fig. 11)
●Fresh and preserved/crystalized fruits – an

impressive looking cake. It is easy to make and it
is light, fluffy and healthy.(fig. 12)
Figure 12
Self- Check 3.1-1
Identification: Write the correct word that is described or referred to. Write
your answer on a separate sheet.
_______________1. Made by creaming butter until pale with icing sugar, vanilla
and milk. It hardens on refrigeration, and does not keep for more than a few
days.
______________ 2. A shiny coating such as syrup, applied to a food; to make a

food shiny.
______________ 3. It adds color and interest to the presentation of your cakes. It

can be flowers, flavored sugar, or fresh and crystallized fruits.
______________ 4. It is often confused with fondant but actually, it is a white

meringue like mixture made from egg whites, acetic acid and icing sugar.
______________ 5. This is a substance inside of a pastry or pastry-like food item.
______________ 6. This is an old-fashioned type of icing wherein sugar syrup is

made, poured into beaten egg whites, and the mixture is beaten again. It is
stable and fluffy.
______________ 7. A stiff and shiny icing that can be kneaded and rolled out to
cover fruit or chocolate mud cake. It is often used for big cakes, wedding cakes
and cakes that require travelling.
______________ 8. A mixture of sugar with liquid or butter, typically flavored and

colored, and used as a coating for cakes or cookies.
______________ 9. This is the perfect glaze for a dessert bread and is drizzled
over cooled baked goods or dessert.
_____________ 10. Adding these simple tricks will make your baking even
sweeter.
ANSWER KEY 3.1-1
1. Buttercream
2. Glaze
3. Decorations
4. Royal Icing
5. Filling
6. Boiled Icing
7. Fondant
8. Icing
9. Vanilla glaze
10. Flavored and colored sugar
TASK SHEET 3.2-1
Title: Make a Buttercream Icing
Performance Objective: Given the materials, you should be able to

make a Buttercream icing, following the standard
procedures within 1.5 hours.
Supplies/Materials :
Apron
Hand towels
Hair net
½ cup Butter (softened)
½ cup Lard
4 cups Confectioner Sugar
2 tbsp. milk
Food colors
Food flavorings
Equipment :Mixer with complete attachments
Steps/Procedure:
1. Follow proper OHS.
2. Mis en place all the materials needed.
3. Beat the ½-cup butter and ½-cup lard with the mixer until
nice, smooth, and pale in color.
4. Add in all the 4 cups powdered sugar and begin to mix it at low
to high speed.
5. Add the 2 tbsp milk and food flavorings.
6. Add the color of your choice.
7. Show the output to the trainer.
8. Store unused buttercream in the refrigerator for future use.
Assessment Method: Oral Questioning and Demonstration

Performance Criteria Checklist 3.1-2
CRITERIA
YES NO
Did you…?
1. Follow proper OHS? √
2. Mis en place all the materials needed? √
3. Beat the butter and lard with the mixer until nice, √
smooth, and pale in color?
4. Add in all the powdered sugar and begin to mix it √
at low to high speed?
5. Add the milk and food flavorings? √
6. Add the color of your choice? √
7. Show the output to the trainer? √
8. Store any unused buttercream in the refrigerator. √

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LEARNING OUTCOME NO.

 Fillings and coating/icing, glazes and decorations for different

1. Fillings are prepared and selected in accordance with required

The trainees will have access to:

1. Commercial mixers and attachments

Learning Outcome 2 Prepare and use fillings

- any substance inside of a pastry or pastry-like food item. Anything in

●Creams – (e.g.) buttercream, whipped cream,

●Chocolates – (e.g.) chocolate spread, ganache

●BUTTERCREAM – an icing made of butter and/or

●Boiled Icing -it is a smooth, glossy, fluffy icing. A

●Royal Icing - Often confused with fondant, royal

- A shiny coating such as syrup, applied to a food; to make a food shiny or

●Mirror Glaze - is a stunning technique to

●Vanilla Glaze - This is the perfect glaze for a

●Flavored and colored sugar - These are simple

●Fresh and preserved/crystalized fruits – an

______________ 2. A shiny coating such as syrup, applied to a food; to make a

______________ 3. It adds color and interest to the presentation of your cakes. It

______________ 4. It is often confused with fondant but actually, it is a white

______________ 5. This is a substance inside of a pastry or pastry-like food item.

______________ 6. This is an old-fashioned type of icing wherein sugar syrup is

______________ 8. A mixture of sugar with liquid or butter, typically flavored and

Performance Objective: Given the materials, you should be able to

Equipment :Mixer with complete attachments

Assessment Method: Oral Questioning and Demonstration

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