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TVL-H.E.–Bread & Pastry

Production
Quarter 2 – Module 5:
PREPARING AND USING FILLINGS
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TVL HE – Grade 11
Alternative Delivery Mode
Quarter 2 – Module 5: Preparing and Using Fillings
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Mark Vincent L. Buling
Editors: Emma Concepcion S. Reso-or & Ivah Mae C. Estoconing
Reviewers: Emma Concepion S. Reso-or & Jesusa D. Paladar
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D. Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 11

TVL
Quarter 2 – Module 5:
Preparing and Using Fillings
 What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the nature of Bread and Pastry Production. The scope of this
module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The lessons
are arranged to follow the standard sequence of the course. But the order in
which you read them can be changed to correspond with the textbook you are
now using.

The module is all about:

 Lesson 1: Preparing and Using Fillings
After going through this module, you are expected to:
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.

ii
 What I Know

Directions: Identify what is being described by the sentences below. Write the
answer on your answer sheet.

1. An icing made of butter and/or shortening blended with confectioner’s sugar

or sugar syrup, other ingredients may also be added.
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.
3. Rich cream made of chocolate and heavy cream.
4. Edible mixture use to fill pastries, sandwiches or cakes.
5. Provide a light fluffy filling with a delicate flavor.
6. Is a smooth, creamy type filling similar to pudding.
7. Is provides a light fluffy filling with a delicate color.
8. Is a smooth, creamy type filling similar to pudding.
9. Is also used as fillings are butter cream, boiled, cream cheese, whipped
cream, and ganache.
10. Is any substance inside of a pastry or pastry-like food item

1
 Lesson
Preparing and Using of
5 Fillings

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.

What’s In

Directions: What are the different types of fillings, icing or frosting used in the
picture below? Write your answer in your notebook.

2
 Notes to the Teacher
The following are information that would lead to the activities and
assessment. Some activities may need your own discretion upon
checking or you may use a rubric if provided. Please review the
activities and answer keys and amend if necessary.

What’s New

Direction: 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?

What is It

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.

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  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.

Custard

Custard filling is a smooth,

creamy type filling similar to pudding.
The custard is a cooked filling
containing corn starch, flour, and egg
yolks. Any filling that contains corn
starch 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
https://food.ndtv.com/recipe-lagan-nu-custard-
cools. It can be flavored with many 219691
different ingredients but the most
common are vanilla, lemon, and
chocolate. A custard type filling should
not be frozen.

Fruits

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 https://www.wallpaperflare.com/three-round-
outer edge of the cake to act as a dam brown-desserts-quark-tart-apricots-fruits-cake-
wallpaper-ukhob
to hold the filling in between the
layers. Fresh fruit can also be added
between the layers but this type of

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 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.

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
butter cream, boiled, cream cheese,
whipped cream, and ganache. Cakes
with frosting fillings should be stored
according to the type of frosting being
used
http://johleneorton.com/different-frosting-types/

Jelly

Jelly, jam, or preserved can be

used to add an easy fruit flavored
filling to a cake. You can add flavor to
the cake without any additional
preparation. When using jelly filling
on a layer cake, use a piping of
frosting around the edge of the layer
to keep the jelly, jam, or preserves
confined and then select your favorite
flavor and spread it on the layer inside
the piped frosting. Cakes with this
type of filling can be stored at room
temperature for up to 4 days as long
as the frosting can be stored at room
https://www.recipetips.com/recipe-cards/t--
temperature. The filling can be
1800/raspberry-jelly-roll-cake.asp

5
 refrigerated if the frosting on the cake
call for it.

Whipped cream

A filling using whipped cream

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

https://www.lifeloveandsugar.com/how-to-make-
homemade-whipped-cream/

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.

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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.
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.

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 What’s More

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

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

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 What I Have Learned

Direction: Arrange the steps in the proper sequence of assembling 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

What I Can Do

Option 1

Prepare boiled icing. Enhance your skill on applying filling in a layer cake
following the steps on a round styrofoam. Try as many times as you can until you
perfect the task.

Option 2

(If you master using the boil icing you may buy cheaper cake and apply filling
on the cake) Prepare boiled icing. Practice and enhance your skill on applying filling
in a layer cake following the steps on cake.

Option 3

Prepare boiled icing using the given recipe and apply it on cupcakes.

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 Additional Activities

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.
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.

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 11
Pre – test Post - test
Butter cream 1. Butter cream
Glaze 2. Glaze
Ganache 3. Ganache
Filling 4. Filling
Whipped cream 5. Whipped cream
Custard 6. custard
Frosting 7. Frosting
Custard 8. Custard
Frosting 9. Frosting
Jelly/jam
What’s New
1.custard
2. jelly/jam
3.Fruit
4.Whipped cream
5. frosting 10. Jelly/Jam
Activity 1.1 B.
A 1. 3
B 2. 2
C 3. 4
D 4. 5
A 5. 1
B 6. 6
A 7. 7
B 8. 8
C c.
D
Activity 1.2
3
2
4
5
1
6
7
8
Post – test
1. True
2. True
3. True
4. True
5. True
6. True
7. True
Answer Key
References
https://food.ndtv.com/recipe-lagan-nu-custard-219691
https://www.thespruceeats.com/queen-cake-3062359
https://www.americanheritagechocolate.com/recipes/red-velvet-layer-cake
https://cakedecorationproducts.com/cake-piping-bags-with-tips/
https://www.tasteofhome.com/article/how-to-decorate-a-cake/
https://www.completelydelicious.com/cut-cake-even-layers/
https://www.rcampus.com/rubricshowc.cfm?code=MXWA97W&sp=yes&
https://www.recipetips.com/kitchen-tips/t--1648/cake-filling-types.asp
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net