VARIETY OF FILLINGS AND COATING/ICING, GLAZES AND DECORATIONS

LEARNING OBJECTIVE: After reading this INFORMATION SHEET you should be able to
identify different fillings and coating, glazes and decorations.

Decorations are really the final wrapping or packaging that someone sees and
should be as good as the cake on the inside. Always use delicacy and restraint. The
purpose is to entice people and at the same time suggest the flavor, texture and feel of the
cake and event. They should not overwhelm the cake, but rather enhance it. Decorating
can be as simple as applying a butter cream fillings, icing, and a glaze choices.

Pies

1. Decorate pastry topped pies by placing pastry shapes such as leaves, hearts or diamonds
on top. Glaze the shapes with beaten egg or milk and bake as directed.
2. To add colour, leave the pastry shapes unglazed and then paint them with diluted Dr.
Oetker Food Colourings once the pie is baked.

Puff Pastry Roses & Leaves

1. Cut a thinly rolled strip of pastry about 2.5cm (1 inch) wide and fold one end over to
start the centre of the flower.
Wrap the pastry around the centre, occasionally pinching a crease to open it out.

2. When the rose is the size required, trim the pastry and secure to the top of an uncooked
pie and brush with beaten egg.

3. To make the leaves, cut shapes out of thinly rolled pastry and mark the veins of the leaf
using a knife. Brush the leaves with beaten egg and bake as directed.

STARCHES FOR FILLINGS

Many kinds of pie filling, especially fruit fillings, depend on starch for their thick texture.
TYPES:

Cornstarch is used for cream pies because it sets up into a firm gel that holds its shape
when sliced. Cornstarch may also be used for fruit pies.

Waxy maize and other modified starches are best for fruit pies because they are clear
when set and make a soft paste rather than a firm gel. Waxy maize should be used for pies
that are to be frozen because it is not broken down by freezing.

Flour, Tapioca, and other starches are used less frequently. Flour has less thickening
power than other starches and makes the product cloudy.

Instant or pregelatinized starch needs no cooking because it has already been cooked.
When used with certain fruit fillings, it eliminates the need to cook the filling before making
up the pie. It has no advantage, however, if the filling must be cooked because it contains
such ingredients as raw fruit or eggs.

COOKING STARCHES
To avoid lumping, starches must be mixed with a cold liquid or sugar before being added to
a hot liquid.

Sugar and strong acids reduce the thickening power of starch. When possible, all or part
of the sugar and strong acids like lemon juice should be added after the starch has
thickened.

FILLING
• It gives the pie flavor
• The filling must be complimentary to the crust
• It should not be stiff, watery or gummy
• The filling must be free from any foreign flavors off taste
• Balance flavor

KINDS OF FILLINGS

FRUIT FOR PIE FILLINGS

Fruit pie fillings consist of fruits and fruit juices, sugar, spices, and a starch thickener.

▪ Fresh fruits are excellent pies if they are at their seasonal peak. Fresh apples are
used extensively for high-quality pies. But the quality of fresh fruits can vary
considerably, and they require a lot of labor.
 ▪ Frozen fruits are widely used for pies because they are consistent in quality and
readily available.

▪ Canned fruits can also be of high quality. Solid packs (with little juice) gives a
higher yield of fruit per can than syrup or water pack or drain the fruit
completely than start to assemble.
▪ Dried fruits must be rehydrated first by soaking in water or any liquid for a few
minutes and usually, simmering before they are made into pie fillings.

Fruits must have sufficient acid to make flavorful fillings. If they lack natural acid, you may
add lemon, orange, or pineapple juice to supply the acid

CUSTARD OR SOFT FILLINGS

▪ Contains eggs and starch
▪ The filling with uncooked liquid is poured onto an unbaked pie shell, the egg in
the mixture binds the ingredients together during baking and this sets the
filling.
CREAM PIE FILLING
▪ Pastry cream
▪ Made with corn starch because it hold better when cut or sliced
CHIFFON PIE FILLING
▪ Is made by adding gelatin to cream filling or to thickened fruit and juice
mixture
▪ Egg whites or whipped cream are then folded in
▪ Light and fluffy texture

Cooked Juice Method

The advantage of this method is that only the juice is cooked. The fruit retains better
shape and flavor because it is subjected to less heat and handling. This method is used
when the fruit required little or no cooking before filling the pie. Example: cherry, frozen or
canned fruits. Fresh berries can also be prepared by this method. Some of the berries are
cooked or pureed to provide juice. The remaining berries are mixed with the finished gel.
- Drain the juice from the fruit.
- Measure the juice and, if necessary, add water or other fruit juice to bring it to
the desired volume.
- Bring the juice to a boil.
- Dissolve the starch in cold water and stir it into the boiling juice.
- Return the juice to the boil and cook until it is clear and thickened.
 - Add sugar, salt, and flavorings and stir until dissolved.
- Pour the thickened juice over the drained fruit and mix gently. Be careful not to
break or mash the fruit.
- Cool.

Cooked Fruit Method

This method is used when the fruit requires cooking or there is not enough liquid for
the cooked juice method. Example: fresh apple, raisin,

- Bring the fruit and its juice or water to a boil. Some sugar may be added to
the fruit to draw out juices.
- Dissolve the starch in cold water and stir it into the fruit. Return the fruit
mixture to a boil and cook until it is clear and thickened. Stir while cooking.
- Add sugar, salt, flavoring, and other ingredients and stir until dissolved.
- Cool as quickly as possible.