GRADE

11 /12

TVL-HE
BREAD AND PASTRY PRODUCTION
NC II
QUARTER 3 – MODULE 4

PREPARE AND USE FILLINGS

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 I. INTRODUCTION:

You will learn the different types of fillings. This time, just enjoy while doing the
task and you need to practice more often to master the skills. If you mastered the
skills, you will be a great baker someday and the skills and talent that you learned will
earned you a living.

II. MODULE CONTENT:

TYPES OF FILLINGS, COATINGS AND SIDINGS FOR CAKES AND ITS APPLICATION

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

frozen.
tasteofhome.com

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. A custard type of filling should not be

Fruit
There are many fruits that can be 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

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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.
reshmaseetharam.com

Frosting
Many times, the same frosting used to frost the cakes is
used for filling between layers. This is a great way to add
flavors 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
Bettycrocker.com

Jelly, jam or preserved can be used to add an easy

fruit flavors filling to a cake. You can add flavors 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 flavors and spread it on the layer
inside the pipe frosting.
yummly.com

Whipped Cream
Filing using whipped cream provides a light a fluffy filling
with a delicate flavor. Whipped creams are sometimes
stabilized by adding gelatin to make them hold up a
better. A cake with whipped cream filling must be
refrigerated and served the same day that it is made.

Glazes and Syrups

bettycrocker.cpm

Glazes and syrups can also be used as a filling but it

will not provide for any thickness. They do provide
extra flavors and help seal in the moisture of the cake.
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The cake can be stored at room temperature when the filling is a glaze or syrup unless the
cake or frosting requires refrigerator.

thespruceeats.com

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 these points
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.

The amount of filling will vary depending on the type of filling, the type of cake,
number of layers, and personal preferences.

Assembling slice or layer cakes

Steps in assembling simple layer cakes

1. Prepare and assemble all tools and equipment.

• Cake • Spatula • Filling • 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
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 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. Use the
proper amount of filling. If applied too heavily, filling will ooze out when top layer is
put in place.

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 levelled cakes together, joined
with the favorite filling. This adds height and drama to your designs.

Step 1

foodal.co m
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.

foodal.com

Step 3

makeitgrateful

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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.

III. ACTIVITIES
Use your notebook or clean sheet of paper for your answers.
A.

Direction: Find and encircle all of the words associated with fillings that are hidden in the
grid. The words may be hidden in any direction.

W U S B J F C B C F S N

Y H T D R R U W F V P J

B C I R M U S L P H U G

1. CUSTARD T R U P D I T R G B R F

2. FRUITS M K R T P T A E S L Y D
3. FROSTING
M J F S J E R H B G S S
4. JELLY
5.WHIPPED CREAM X B Y U D V D K B L B W
6. GLAZES G Y L L E J D C E A Y D
7. SYRUP
W Q U R T G B N R Z P Q

J F D S A T Y U I E B E

G N I T S O R F F S A T

H J G D K R V N N Z D M

B.
Directions: In your own understanding, define the following terms about fillings below.

1. Custard –
2. Fruits –
3. Frosting –
4. Jelly –
5. Whipped Cream –
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 6. Glazes and Syrups –
C.

Direction: Arrange the following steps in assembling layer cakes in proper order from A - H.
____________ 1. Brush all crumbs from cakes.
____________ 2. Spread filling on the bottom layer, out to the edges.
____________ 3. Assemble all tools and equipment and have them ready.
____________ 4. Place the top layer on the bottom layer, right side up.
____________ 5. Ice the cake.
____________ 6. Place the bottom layer upside down on a cardboard cake circle
of the same diameter.
____________ 7. Prepare all ingredients at the proper temperature.
____________ 8. Trim cake layers, if necessary.

D.

Directions: Create your own recipe of filling that can be used for cakes and state your
reason why you choose such. Your work will be evaluated using a rubric.

Name of filling: ____________________________________________________________

Recipe: __________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

Reason: __________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

___________________________________________________________________
IV. SUMMATIVE ASSESSMENT
Answer the following using the attached ANSWER SHEET.

A. Direction: Write TRUE if you think the statement is true and FALSE if it’s not.

____________1. Boiled icing will deflate if mixed with ingredients containing sugar
such as chocolate or whipped cream.

____________2. American Buttercream does not hold up well in cold weather, unless
shortening is used.

____________3. French Buttercream is very perishable because of its egg yolks and
should be kept refrigerated.

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____________4. Italian Buttercream can hold up well in warm weather and is more
dependable.

____________5. When using Cream Cheese, let it soften first, then cover with plastic
wrap. When you take it from the refrigerator, immediately remove
plastic wrap and let it sit to soften before serving.

____________6. The main important ingredient of custard is egg.

____________7. The best chocolate for chocolate ganache is a pure chocolate baking bar.

____________8. Jams and Jellies are great for warm or hot weather.

____________9. Meringue can whip after storage, even for a day or two.
Refrigeration speeds up the whipping process.

____________10. Whipped cream is a liquid heavy cream.

B. Direction: Complete the puzzle below.

2. many times, this is used not only to

frost cakes but also as a filling.

5. it provides a light fluffy filling with a

6. this is a smooth filling, creamy type

filling similar to pudding.

1. This filling for cakes will provide an extra flavour.

3. These are used as fillings but will not provide for a filling with any

4. This can be used to add an easy fruit flavoured filling to a cake.

Across
delicate flavor.

Down
thickness.

C.
Direction: Think of all the cakes that you have tasted. Every cake has a distinguish taste
and fillings. Write down your top 5 favorites cakes with fillings and answer the question
“What made that filling tasty and special?”. Your work will be evaluated using a rubric.
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_________________________________________________________________________
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V. Key to Corrections

ACTIVITIES A.

B. Answers may vary

C.
1. D 5. H
2. F 6. E
3. A 7. B
4. G 8. C

D. Answers may vary

VI. References:

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Department of Education, Technical Vocational Livelihood Education – Bread and Pastry
Production Manual First Edition, 2016, pp 165 – 171

ANSWER SHEET

NAME: _______________________________________ SCORE: ______________

SUBJ.TEACHER: ___________________________GRADE/SECTION: __________
A.

1. 6.
2. 7.
3. 8.
4. 9.
5. 10.

B. .

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C.
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