Bread and Pastry Production

Learning Area

Name of Learner: ____________________ Grade Level:_____ Section:______

School: ______________________________ Date:___________

PREPARING AND USING FILLINGS

Title
I. Introduction:
Cakes with fillings always seem to add a little extra to the treat. While there is a whole range of
cake- fillings to choose from it is important that the type of filling you use is stable enough.
II. MELC (with code):
1. Describe the ways to prepare and select fillings in accordance with required consistency
and appropriate flavors. 2. Prepare and select fillings in accordance with required consistency and
appropriate flavors. 3. Integrate the ways to prepare and select fillings in accordance with required
consistency and appropriate flavors. (TLE_HEBP9-12TC-III-g-8)
III. Strategy:

A. Explore:

Let us find out how much you already know about the lesson. Answer the questions that
follow:
1. What kind of filling that provides a light fluffy with a delicate flavour?
2. What kind of filling that has a smooth, creamy type filling similar to pudding?
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 B. Learn:
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 Fillings
There are many cake filling types that can be used. 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.

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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
 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.
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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.
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. It's easy to do!
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.

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.
Directions: choose the correct answer and write the answer on your notebook.
1. An icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup,
other ingredients may also be added.
a. Butter cream b. glaze c. ganache d. filling
2. 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.
a. Butter cream b. glaze c. ganache d. filling
3. Rich cream made of chocolate and heavy cream.
a. Butter cream b. glaze c. ganache d. filling

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4. Edible mixture use to fill pastries, sandwiches or cakes.
a. Butter cream b. glaze c. ganache d. filling
5. Provide a light fluffy filling with a delicate flavor.
a. Whipped cream b. custard c. frosting d. jelly
6. Is a smooth, creamy type filling similar to pudding.
a. Whipped cream b. custard c. filling d. jelly
7. Is provides a light fluffy filling with a delicate color.
a. Whipped cream b. custard c. filling d. jelly
8. Is a smooth, creamy type filling similar to pudding.
a. Whipped cream b. custard c. filling d. jelly
9. Is also used as fillings are butter cream, boiled, cream cheese, whipped cream, and ganache.
a. Whipped cream b. icing c. frosting d. jelly
10. Is any substance inside of a pastry or pastry-like food item
a. Whipped cream b. custard c. filling d. jelly

C. Engage:

Direction: Arrange the steps in the proper sequence of assembling a layer cake. Write the
correct answer in 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

D. Apply:

True or False Directions: Write true if the statement is correct and false if not.
1. Putting fillings in the cakes put drama to your design.
2. Jam can be used to add an easy fruit flavored filling to a cake
3. Applying filling using whipped cream provides a light fluffy filling with a delicate flavor
4. Fruits can add design in the cake.
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 5. Cakes with frosting fillings should be stored according to the type of frosting being used
6. The cake can be stored at room temperature when the filling is a glaze or syrup
7. Syrup is the combination of water and sugar.
IV. Guide Questions (if needed):
V. Rubrics (if needed):
VI. References:
Bread and Pastry – Technical-Vocational-Livelihood Track Manual First Edition 2016
How to Measure Ingredients – THE RIGHT WAY (DRY AND WET) Taken from
https://www.youtube.com/watch?v=w5iNNFC8MoI
Satisfying Cake Cutting Compilation I CHELSWEETS Taken from
https://www.youtube.com/watch?v=7TAIQso5waY
https://www.thespruceeats.com/guide-to-sifting-flour-480509
https://www.recipetips.com/kitchen-tips/t--584/measuring-tips-and-techniques
VII. Key to Correct Answers:

Prepared by:
BELCE I. BUNALES. Noted:
SHS Teacher

ANECITO B. BULAN JR.

Principal II