FILLINGS,

COATING / ICING
AND GLAZES
WHAT DO FILLINGS,
COATING/ICING AND GLAZES DO
TO BAKED PRODUCTS?
 Contributes flavor and richness to the
cake.;
 Improves the cake's appearance;
 Improves the keeping the qualities sealing
in moisture and flavor and allowing it to be
eaten over a couple of days.
FILLINGS
A "filling" is any substance
inside of a pastry or pastry-like
food item (a filling inside a
sandwich, a filling inside a
cinnamon roll, a filling inside a pie).
In cake, anything between layers is
a filling
COATING OR ICING
Icings are considered to be
typically white, have a thicker
consistency and are usually
spread on top of baked
products or with the use of
pastry tips and pastry bag.
GLAZES
Glaze is a coating of a glossy, often
sweet, sometime savory, substance
applied to food typically by dipping,
dripping, or with a brush. Egg
whites and basic icings are both used
as glazes. They often incorporate butter,
sugar, milk, and certain oils.
7- MINUTE / BOILED
ICING
Marshmallow-like texture, 100% fat free.
made by warming egg whites, sugar,
and a bit of water and beating until it's
fluffy and glossy.
AMERICAN BUTTERCREAM /
CONFECTIONERS' SUGAR ICING
Most popular choice for frosting. Sweet,
buttery flavor. Can be slightly gritty. Great
for most decorating. Butter(and/or
shortening) and cream or milk are beaten
together, and then confectioners' sugar
added. Flavored with extracts and
chocolate. Can be made thin to stiff
consistency, and fluffy or smooth.
CREAM CHEESE
Slightly tangy, but can be sweet. Thick
and creamy. Thin to medium consistency.
Cream cheese and butter are beaten
together, liquid (milk, liqueur) is added
and beaten in, then confectioners' sugar
is added, with flavoring at end, such as
vanilla extract.
CUSTARD OR PUDDINGS
Custard (pastry cream)
thickened with flour or cornstarch.
Fruit puree or flavored
base(mousse) folded in with whipped
cream or beaten egg whites. Highly
perishable. Needs refrigeration.
FONDANT - ROLLED
Combination of sugar and vegetable
shortening that makes a thick
white dough-like substance, and then
rolled out. Can be made with
marshmallows. Knead in flavor and color
of your choice. Can be purchased ready-
made.
GANACHE
This is a rich emulsified
mixture of chocolate and
cream. Buttercream consistency
can be made by whipping soft
butter into its base, resulting in
ganache beurre.
JAMS AND JELLIES
Can purchase ready-made:
stir it to soften, or heat with
small amount of liquid if it's
too thick, and strain to
remove the seeds.
MERINGUE
Pure white fluffy beaten egg
whites. made from beating egg
whites with sugar. There are
many types depending on the
ratio of its ingredients.
ROYAL ICING
Pure white, sticky icing that dries
to a hard finish. Heavy paste of egg
whites and confectioners' sugar
beaten with a little vinegar or lemon
juice. Can be made in different
consistencies.
THANK YOU, QUIZ