11

TVL - HE
BREAD and
PASTRY
PRODUCTION
Second Quarter
Module 2
Prepare and Use Fillings
 Republic of the Philippines
Department of Education
REGION VII, CENTRAL VISAYAS
SCHOOLS DIVISION OF SIQUIJOR
_________________________________________________________________________
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Published by the Department of Education

OIC-Schools Division Superintendent: Dr. Neri C. Ojastro

Assistant Schools Division Superintendent: Dr. Edmark Ian L. Cabio

Development Team of the Learning Module

Writer: April Joy L. Lubguban

Evaluators: Anna-Liza S. Susan A. Calibo Ivy Mae L. Dimagnaong Noel P. Paluray

Jimenez
JiJimJimenez
Julieta A. Sarvida Roger B. Antipuesto Kenneth P. Llorente

Management Team: Dr. Marlou S. Maglinao

CID – Chief

Raul R. Abapo
Education Program Supervisor ( EPS – TLE/TVL)

Edesa T. Calvadores
Education Program Supervisor (LRMS)

Printed in the Philippines by___________________________

Department of Education – Region VII, Central Visayas, Division of Siquijor
Office Address: Larena, Siquijor
Telephone No.: (035) 377-2034-2038
E-mail Address: deped.siquijor@deped.gov.ph
 11

TVL - HE
BREAD and
PASTRY
PRODUCTION
Second Quarter
Module 2
Prepare and Use Fillings
 INTRODUCTION
This module is written in support of the K to 12 Basic Education
Program to ensure attainment of standards expected of you as learner.
This aims to equip you with essential knowledge on preparing and
using fillings for sponges and cakes.
This includes the following activities/tasks:

 Expected Learning Outcome- This lays out the learning outcome that
you are expected to have accomplished at the end of the module.
 Pre-test- This determines your prior learning on the particular lesson
you are about to take.
 Discussion of the Lesson- This provides you with the important
knowledge, principles and attitude that will help you meet the expected
learning outcome.
 Learning Activities- This provide you with the application of the
knowledge and principles you have gained from the lesson and enable
you to further enhance your skills as you carry out prescribed tasks.
 Post-test- This evaluates your overall understanding about the module.
With the different activities provided in this module, may you find this
material engaging and challenging as it develops your critical thinking
skills.
 What I Need to Know
At the end of the lesson, the students are expected to:

 prepare and select fillings in accordance with required consistency

and appropriate flavors
 fill and assemble slice or layer sponges and cakes according to
standard recipe specifications, enterprise practice and customer
preferences
 select coatings and sidings according to the product characteristics
and required recipe specification

(TLE_HEBP11TC-IIIg-8)

What I Know
Let us determine how much you already know about
preparing and using fillings for sponges and cakes. Take this test
and write your answers in your notebook.

I. Directions: Identify what is being described by the sentences

below. Write your answers in 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.
____________ 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 used to fill pastries, sandwiches, or cakes.
____________ 5. Provides a light fluffy filling with a delicate flavour.
____________ 6. Used to frost cake and at the same time used for the filling
between layers.
____________ 7. A smooth and creamy type filling similar to pudding.
____________ 8. Are cooked into a filling for cakes that will provide with an
extra special flavour.

II. Directions: Arrange the steps in the proper sequence of

assembling a layer cake. Write # 1 for the first step, #2 for the

TVL – HE | BREAD AND PASTRY PRODUCTION 1|Page

second step and so on until # 8 for the last step. Write your
answers 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`s In

You have learned some on preparing sponges and cakes. Can

you still remember them? Try to answer the activity below. Do it
in your notebook.

A. TRUE or FALSE: Write True if the statement is correct and

False if the statement is incorrect. Write your answers in your
notebook.
_______ 1. Creaming method also called conventional method was for a long
time the standard method for mixing high-fat cakes.
_______ 2. Two stage mixing method is a simpler than the creaming method.
_______ 3.One- stage method involves adding the liquid ingredients to the
bowl first which simplifies the procedure.
_______ 4.The flour- batter method is used only for specialty items.

B. Directions: Enumerate at least four baking guidelines. Write

your answers in your notebook.
1. ____________________________________________________________
2. ____________________________________________________________
3. ____________________________________________________________
4. ____________________________________________________________

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 What`s New
Directions: Rearrange the jumbled letters in every
item to form the correct word being described by the group of
words at the right. Do it in your notebook.
1. U S T C A R D - is a cooked filling containing corn starch, flour and egg
yolks.
2. L E L Y J - can be used to add an easy fruit flavored filling to a cake.
3. I N G S TO R F- used to frost at the same time used for filling between
layers.
4. G Z E L A - used to provide extra flavour and help seal the moisture of
the cake.

What Is It
Information Sheet 1

PREPARE A VARIETY OF FILLINGS, COATING/ICING AND

DECORATION FOR GATEUX, TORTES AND CAKES
There are many cakes. Cakes with fillings always seem to add a little
extra to the treat.

Butter creams - may be

flavoured with liqueur, pulps
and/or other flavors.

Boiled
Creams - may
be custards,
bavoris,
wine creams

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 and chibousts. Also commonly used in
modern patisserie are poached creams like
creme caramel or creme brulee.

Chocolate- may be used as ganache either

with butter or fresh cream, flavors
a n d / o r l i q u

Fresh and cooked cheese fillings -

may include sweet mixtures of Cottage
cheese, Cream cheese, Ricotta, Mascarpone
and Quark.

Fruit- may be used fresh, poached, as pulp,

boiled and or thickened with pectin, gelatine,
or starch (jelly jams).
Fruit may be frozen after initial preparation
to change consistency and retain color and
flavor. Commercial manufactured fillings are
readily available.

Fresh cream and/ or imitation

cream
w i t h l i q u e u
Creams may be stabilized with
agar agar, gelatine and or
starches. Special powders are
commercially available to stabilize
cream, which are freeze and thaw
stable.

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 It is important not to over whip cream before using in mousses and
fillings because further mixing can cause the cream to ‘split’, this is when
the fat solids separate from the liquids causing a granulated or lumpy
mouth feel, a smooth feel is desirable.

Marzipan and Nougat - may be used

by itself or with the addition of liqueurs
and/ or other flavors.

Information Sheet 2

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

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of the icing used for the cake sides around the edge of the cake layer to form
a barrier to hold the 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 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, levelled 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.

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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, levelled side down, so the
top of the cake is perfectly smooth and level.

Information Sheet 3

TYPES OF FILLINGS, COATINGS AND SIDINGS FOR

CAKES AND ITS APPLICATION
Filling is an edible mixture used to fill pastries, sandwiches, or 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 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 the period of time.
The amount of filling will vary depending on the type of filing, 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

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 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. A custard
type filling should not be frozen.
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 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 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.

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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 temperature. The
filling can be refrigerated if the frosting on the cake calls 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 gelatin to make them hold up better.
A cake with whipped cream filling should be
refrigerated and served the same day that it
is made.

Glazes and Syrups

Glaze is a 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. 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.

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 What`s More

 Activity 1

Directions: Identify what type of fillings is shown on the

pictures below. Write the answers in your test notebook.

1. ________________________________ 3.

______________________________

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3._________________________ 4. ______________________________

 Activity 2

Directions: How will you fill a cake layer? Write your

answers in your notebook.

____________________________________

____________________________________

1. ____________________________________

_____________________________________

_____________________________________

_____________________________________

2. _____________________________________

_____________________________________

_____________________________________

_____________________________________

_____________________________________

3.

 Activity 3

Directions: Describe the following coatings and sidings

below. Write your answers in your test notebook.
A.

Glazes and

Syrups

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B.

FRUITS

What I Have Learned

I learned that:

 There are many cake filling types that can be used.

 The amount of filling will vary depending on the type of filing,

the type of cake, number of layers, and personal preference.

 Assembling simple layer cakes and applying fillings is a crucial

work.

 In order to have a better result in assembling and filling layers

of cake , it is necessary to follow the steps accurately.

What I Can Do

PERFORMANCE TASK: Enhance your skills in applying filling for layer cake.

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Directions: Prepare a boiled icing using the given recipe on
layered cake. Enhance your skill on applying fillings in a layer
cake following the steps.(This can be done at school).
Boiled icing: 4 egg whites

1/2 tsp. Cream of tartar

2 cup sugar

1/2 cup water

2 tbsp. Syrup

Boil sugar and water and syrup together over low fire to form a
threadlike. Gradually add to beaten egg whites.

Your output/performance will be evaluated using the scoring rubric.

PERFORMANCE LEVELS

4- Can perform the skill without supervision and with initiative and
adaptability to problem situations.

3- Can perform the skill satisfactorily without assistance or

supervision.

2- Can perform the skill satisfactorily but requires some assistance

and/or supervision.

1- Can perform parts of the skill satisfactorily, but requires

considerable assistance and/ or supervision.

Assessment

I. Directions: Arrange the steps in the proper sequence of

assembling a layer cake. Write # 1 for the first step, #2 for the
second step and so on until # 8 for the last step in your
notebook.

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_____ 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.

II. Directions: Identify what is being described by the sentences

below. Write the answer in your notebook.
____________ 1. Are cooked into a filling for cakes that will provide with an
extra special flavor.
____________ 2. A smooth and creamy type filling similar to pudding.
____________ 3. Provides a light fluffy filling with a delicate flavour.
____________ 4. Edible mixture used to fill pastries, sandwiches, or cakes.
____________ 5. Rich cream made of chocolate and heavy cream.
____________ 6. Used to frost cake and at the same time used for the filling
between layers.
____________ 7. 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.
____________ 8. An icing made of butter and/or shortening blended with
confectioner’s sugar or sugar syrup, other ingredients may
also be added.

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 Answer Key
What I know

I. 1. Butter cream 5. Whipped cream

2.Glaze 6. Frosting

3.Ganache 7. Custard

4.Filling 8. Fruits

II. 1. # 5 5. # 4

2. # 2 6. # 6

3. # 1 7. # 7

4. # 3 8. # 8

What’s In

1. True 3. False
2. False 4. True
B

1. Preheat oven to desired/ prescribed temperature

2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inches apart
from all sides.

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4. Avoid opening the oven while baking.

What’s New

1. CUSTARD 3. FROSTING
2. JELLY 4. GLAZE
What’s More

Activity 1

1. Fruit
2. Chocolate
3.Boiled cream
4. Butter cream

Activity 2
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, levelled 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.
2. Fill the center with icing, fruit filling or pudding.
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, levelled
side down, so the top of the cake is perfectly smooth and level.

Activity 3
A. GLAZES and SYRUPS is a shiny coating such as syrups applied to a food
to make it shiny or glossy.
B. FRUITS can be cooked into a fillings/ sidings for cakes to provide with an
extra special flavor.

What I Can Do
Student’s performance/output will be rated using the performance
level/scoring rubric.

Post Test

I. 1. # 5 5. # 4
2. # 2 6. # 6
3. # 1 7. # 7
4. # 3 8. # 8
II. 1.Fruits 5. Ganache
2. Custard 6. Frosting
3. Whipped cream 7. Glaze

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4. Filling 8. Butter cream

References
Book/ LM/ Magazine

 Kong, Anecita, Crestita Arcos, Anecita Domo, and Maila Dogelio,eds.

Bread and Pastry Production. 1st ed.. Quezon City: Sunshine Interlinks
Publishing House Inc., 2016.

 https://www.academia.edu/10040868/CBLM_-
_BPP_Prepare_and_Present_Gateaux_Tortes_and_Cakes_

PHOTOS

 https://int.search.myway.com/search/GGmain.jhtml?n=7857f77c&p2=
%5EBNF%5Expt772%5ETTAB03%5EPH&ptb=38ED2BD4-A266-4213-A5D9-
A182A

 http://theepicentre.com/ingredient/cream-types-of-cream-and-their-uses/

 https://www.gettyimages.com/detail/photo/woman-pouring-chocolate-into-a-
tart-pan-royalty-free-image/689540083?adppopup=true

 https://www.pinterest.ph/pin/323555554456663412/

 https://www.tastetomorrow.com/inspiration/fruit-fillings-tasty-goodness-
from-nature/326/

 https://depositphotos.com/stock-photos/whipped-cream.html?qview=4904990

 https://www.thespruceeats.com/how-to-make-nougat-521115

 https://www.gettyimages.com/detail/photo/close-up-of-custard-served-in-
plate-royalty-free-image/932237696?adppopup=true

 https://www.pinterest.ph/pin/257971884885783655/

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 https://aclassictwist.com/lemon-raspberry-cake/

 https://www.shutterstock.com/image-photo/birdseye-view-strawberry-
jamfilled-bread-fruit-1740028469

 https://int.search.myway.com/search/GGmain.jhtml?n=7857f77c&p2=
%5EBNF%5Expt772%5ETTAB03%5EPH&ptb=38ED2BD4-A266-4213-
A5D9-A182

 https://www.pinterest.ca/pin/258182991126600751/

 https://www.pinterest.ph/pin/427067977164704479/

 https://aclassictwist.com/how-to-frost-a-layered-cake/

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