Preparing and presenting Gateaux, Tortes and Cakes

WEB SCRIPT Tourism Sector
Sector: Bread and Pastry Production
Qualification: Prepare and Present Gateaux, Tortes and Cakes
Unit of Competency: Preparing and Presenting Gateaux, Tortes and Cakes
Module Title:
Learning Outcomes:  Prepare and Use Fillings
Developer/s: AIRA A. REGALARIO

TITLE Preparing and Using Fillings
OBJECTIVES
At the end of this unit, you should be able to:
 Identify the types of filling or glazer, and frosting or icing;
 Apply the techniques on how to fill and assemble cakes;

INTRODUCTION Source: https://www.cookinglight.com/recipes/chocolate-and-cream-layer-cake
LESSON 1:
There are many cake filling types that you can select to add to your cake to give
it more flavor and interest. A cake with a filling always seems to attract attention and most
often someone will select a filled cake over a plain cake because they know the filling will
provide extra flavor.

There are many cake filling recipes to choose from but you want to be sure the recipe
compliments the flavor of the cake and the filling is stable enough to hold up to the type
of cake you are decorating. Selecting the right cake filling is important to the whole cake
decorating process.

It is important that the type of filling you use is stable enough or you will have filling oozing
out the sides and your top layer will have a tendency to move around. See the information
below on Types of Filling to help you select the right cake filling type for your cake.

Fillings for Cakes

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 the filling will compliment 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, such as at a summer picnic, do not choose a filling
that will melt or be a safety threat under those conditions, unless it can be stored in a cooler or refrigerator.

 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.

 For information on storing different cake filling types, see Cake Storage Requirement - Filling Storage.
 The amount of filling you need will vary depending on the type of filling, the type of cake, number of

layers, and personal preference. Generally 1/2 cup of filling per layer should be sufficient. This may be
too much if the filling is very rich or you may prefer a little more than 1/2 cup of some fillings but be careful
not to add too much, causing the cake to become unstable.

Topic 1: Types of Filling or Glazes, and Frosting or Icing

Types of Filling

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. The surface of the custard should be covered with plastic wrap or wax paper to prevent a
film from forming while it is cooling. The custard filling can be stored in the refrigerator for up to 3 days but is
best when used the day it is made. A custard type filling should not be frozen.

Source: https://en.wikipedia.org/wiki/Custard

Fruit

There are many fruits that can be cooked into a filling for cakes that will provide the cake with an extra special
flavor. 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.

Source: https://ohsodelicioso.com/fresh-fruit-filling/
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
buttercream, boiled, cream cheese, whipped cream, and ganache. Cakes with frosting fillings should be stored
according to the type of frosting being used.

Source:
https://www.mycakeschool.com/recipes/cheese-buttercream-recipe/
Commonly used Frosting or Icing
The basic frosting or icing recipe contains butter, sugar, and a liquid such as water or milk. More liquid is
added for a glaze. Flavorings such as extracts, fruit zest or juice, and chocolate are often added. Sugar is the
most important ingredient in all types of frostings, providing sweetness, flavor, bulk and structure. For richer
flavor, unsalted grade A butter is used instead of margarine or shortening, but icings made with shortening will
hold up better in warmer environments. For safety, frostings containing raw eggs should be heated to certain
temperatures to kill any bacteria. Frostings containing egg whites should be whipped with oil-free utensils. Any
oil on utensils or in the mixing bowl will prevent the egg whites from whipping into peaks.

1. 7- MINUTE / BOILED ICING- Made by warming egg whites, sugar, and a bit of water and beating until
it's fluffy and glossy. Substituting light brown sugar for granulated sugar makes sea-foam frosting. Sets
quickly.

Source: https://shewearsmanyhats.com/easy-7-minute-vanilla-frosting-recipe/
2. AMERICAN BUTTERCREAM / CONFECTIONERS' SUGAR ICING- 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.

Source: https://www.baking-sense.com/2020/03/12/american-buttercream/
3. BUTTERCREAM – FRENCH- Uses egg yolks (or whole eggs) and is made the same way as Italian
meringue.

Source: https://www.wilton.com/creamy-french-buttercream-frosting-recipe/WLRECIP-181.html

4. BUTTERCREAM - MERINGUE ITALIAN (MOUSSELINE) AND SWISS - Both use only egg whites, but
differences are how they are made. Italian: Hot sugar syrup is added to already whipped egg whites.
Swiss: The whites and sugar are mixed together over heat and whipped. Then, cooled before the butter
and flavoring are added. This type of buttercream is the simplest.

Source: https://www.seriouseats.com/2018/10/italian-meringue-buttercream-frosting.html
5. BUTTERCREAM – ROLLED- Made from stiff American buttercream.
Dough-like consistency that is rolled out before applied to cake.

Source: https://www.pinterest.ph/pin/288230444893967523/
6. CANDY CLAY- Can be made with a mixture of heated Candy Melts and corn syrup. Dough-like
consistency that is rolled out before applied to cake.

Source: https://www.deleukstetaartenshop.com/candy-clay-cupcakes-6312
7. CREAM CHEESE- 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.
Cream cheese frostings get really soft quickly after you take them out of the fridge. Look for Handy Pac
cream cheese frosting and filling available online or in cake supply stores.

Source: https://www.cookingclassy.com/cream-cheese-frosting/
8. 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.

Source: https://www.biggerbolderbaking.com/how-to-make-rolled-fondant/

9. FONDANT – POURED- Pours and dries to a semi-hard, smooth surface.

Source: https://www.pinterest.ph/pin/794885402951658842/
10. 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.

Source: https://www.bbcgoodfood.com/videos/techniques/how-make-ganache
11. GLAZES- Simple and sugary.

Source: https://www.foodnetwork.com/recipes/fresh-orange-pound-cakes-with-an-orange-glaze-3644116

12. GUM PASTE- Gum based paste with a stiffening agent. Can be purchased ready-made.

Source: https://www.thespruceeats.com/making-gum-paste-from-scratch-486863
13. MERINGUE- Used for covering pies, cakes and Baked Alaska. Can be piped.

Source: https://www.tasteofhome.com/recipes/lemon-meringue-angel-cake/
14. ROYAL ICING- Heavy paste of egg whites and confectioners' sugar beaten with a little vinegar or
lemon juice. Can be made in different consistencies.

Source: https://www.youtube.com/watch?v=5r7vAxvUxuw

15. WHIPPED CREAM- Whipping cream beaten with sugar. Can be flavored. Stabilized for longer life with
gelatin.

Source: https://bakingamoment.com/whipped-cream-frosting/

Topic 2: How to Fill and Assemble Cakes?

With the proper tools and techniques, you can master the assembly of a gorgeous layer cake

Step 1. Trim the Cake

Step 2: Spread Filling

Step 3. Crumb Coat
Step 4. Frost the Cake
Step 5. Smooth Frosting

Step 6. Mark Cutting Lines

VIDEO: How to assemble and fill the cake by Wilton

Watch the video below to learn how to create Homemade Pie Crust

Source: https://www.youtube.com/watch?v=YNzmwKWhTK8&t=16s

Quiz #1 Flip Chart

Trim the Cake Spread Filling Crumb Coat Frost the Cake Smooth Frosting

Mark Cutting Lines

TEST II. Multiple Choice. Write the correct answer.

_________1. These are the some points that you should be taken into consideration when choosing a filling for
a cake, except one.

a. 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.

b. The amount of filling you need will vary depending on the type of filling, the type of cake, number of
layers, and personal preference.

c. 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.

d. Do not consider the flavor of the cake and be sure the filling will compliment the cake's flavor.

_________2. This is type of filing that is a smooth, creamy type filling similar to pudding.

a. Fruit
b. Custard
c. Frosting
d. None of the above

_________3. Made by warming egg whites, sugar, and a bit of water and beating until it’s fluffy and glossy.

a. Fruit
b. Custard
c. Frosting
d. 7-minutes/Boiled Icing

_________4. Made from stiff American buttercream. Dough like consistency that is rolled out before applied to
cake.

a. Buttercream meringue Italian and Swiss
b. Buttercream-French
c. Rolled American Buttercream
d. Buttercream-rolled

________5. Type of icing that is made of butter and cream or milk are beaten together, and then confectioners’
sugar added.

a. Buttercream meringue Italian and Swiss
b. Buttercream-French
c. American Buttercream/Confectioners’ sugar icing
d. Buttercream-rolled

Activity :

TASK SHEET Fill and Assemble Cake
Task Title:
Performance Objective: Given the appropriate tools and materials, you should be able to assemble a cake
Supplies/Materials: drum following the procedures.
Vanilla Pound Cake
Precautions: Swiss Buttercream Icing
Steps/Procedure: Bread Knife
Spatula
Assessment Method Applies sanitary food handling practices. Applies safety precaution and practices
on tools and equipment.

1. Trim the cake.
2. Spread filling
3. Crumb coat
4. Frost the cake
5. Smooth Frosting
6. Mark cutting lines
Assessment using Performance Criteria Checklist, Questioning/Interview

PERFORMANCE CRITERIA YES NO
Did the learners perform the following…..
Fillings are prepared and selected in accordance with required consistency and
appropriate flavors
Slice or layer sponges and cakes are filled and assembled according to standard recipe
specifications, enterprise practice and customer preferences

Coatings and sidings are selected according to the product characteristics and required
recipe specifications

Assignment Search for different recipe of fillings for cake.

References

https://bakinginstitute.com/about/fillings-and-flavors/
https://www.marthastewart.com/275519/how-to-assemble-a-layer-cake
https://www.craftybaking.com/learn/baked-goods/frosting-icing-etc/types