Grade

TLE - HE
BREAD AND PASTRY PRODUCTION
QUARTER 3 – MODULE 4
PREPARE AND USE FILLINGS AND
ASSEMBLE GATEAUX, TORTES AND
CAKE

Prepared by:
JANICE E. TULIO
JHS Teacher
Introduction:

This module is all about on the preparation and use of fillings, and assembling Gateaux,
Tortes and Cake.

PREPARE FILLINGS, COATINGS, ICING AND

Lesson 2 DECORATIONS

Frosting or icing, fillings and glazes are typically a sweet,

sugar-based soft mixture used to fill, coat, add flavor, and
improve the appearance and texture. They are used on baked
recipes such as cakes, cupcakes, cookies and pastries, or
formed and used when decorating as a Crafty Baker, ranging
from simple to elaborate. The filling is applied before the
frosting or glaze is applied.
In addition to sugar, frosting can contain a combination of
other ingredients including butter, milk, water, eggs and
various flavorings. It can be cooked (as with boiled icing) or
uncooked (as with buttercream), and can range from thick to
thin. There are so many choices. The flavors, colors and
consistencies should complement what Is inside; one should frosting/icing sample
not overpower the other. Some are cooked, while others can
be uncooked, and many can be purchased ready-made from a baking supply store online. Make
sure you understand the storage requirements of each.
The goal in frosting or glazing a cake is to put it on smoothly, while keeping the cake
crumbs out. It also adds a protective shield that preserves freshness in a baked dessert. Usually
two layers of frosting are put on: a crumb coat or a thin layer and a final coat. Sometimes a third
icing coat can be applied, if necessary.
After finishing the cake, it will stay fresh at least a couple of days, depending on the type
of icing and filling used.

How do fillings improve cake?

According to recipetips.com, “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.”

What is the difference between icing frosting and filling?

Imperialsugar.com says, “Frosting is a thick and opaque mixture used for topping and
covering the outside (and sometimes filling the inside) of cakes. All frostings may be used to
cover a cake, but there are specific types that are best for decorating. Filling is a thick mixture
which is used between the layers of cake.

Select required commodities according to recipe and production requirements

Commodities for fillings can be sourced from many areas

Gateaux
Layers of cake or sponge with layers of flavored cream between, cake or sponge layers infused
with flavors that will enhance the final product.

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Fillings can include the following
Butter creams made either way:
• French
• Italian

These butter creams can be flavoured to any flavour that may be

required. These flavourings should be subtle in flavour.
Colouring can also be applied to the requirements of the enterprise.
Again subtle is best but if brightness is required then that is ok.
Fresh cream can be flavoured and coloured but care must be taken that it is kept chilled and is
not over whipped. This will cause the cream to split and become unusable.
Crème Chibouste is a mixture that varies in actual composition but it is
usually Crème Patisserie and Italian Meringue mixed in varying
proportions.
The flavouring of Crème Chibouste must be added to the Crème
Patisserie because when the meringue is added care must be taken not
to knock lightness out of the meringue portion.

Crème Patisserie can be used as filling for some gateaux, flavours

and other ingredients can be added as needed.
Fruit fillings can be used in conjunction with creams.
The fruit can be in a starch suspension or used solely on their own in
the cream.
Care must be taken that the moisture level does not seep into the
cream to disrupt the stability of the cream filling.
Fresh cream and crème patisserie can have extra stability added by using gelatine after they has
been mixed.
Points on Gateau Making:
• A finished gâteau should not be higher than 5 cm without the decoration
• A gâteau has generally 3 layers of sponge and 2 layers of filling
• The sponge layers are moistened with flavoured sugar syrup (usual flavouring is a liqueur)
• The sponge and filling layers should be of equal thickness
• Use a decoration that depicts the filling of the gateau
• A gâteau of 21 cm could be divided into at least 12 or 16 pieces if used as a dessert.

Fig 1 Fig 2

The decoration can determine the apparent size of a gâteau.

The high point on the outside makes the gateau give more balance and makes it seem larger.

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Elegance of a Gateau
What makes a gateau appealing to the eye?
• Air bubbles show lightness – Do not destroy them with a hot knife
• Razor sharp top edge shows the skill:
Do not hide by masking over with nuts or chocolate
• Use clean lines:
Do not over decorate, keep it simple and within your skills
• If masking sides with grated chocolate or nuts, avoid using the
same for decorating the top
• Keep the portions small as it is only as a dessert.

Torte
These will normally have slightly different construction than a gateau:
• Pastry base lined into a mold, sweet layer of jam then an almond
cream is placed on top and the torte is then baked then boiled
apricot jam is applied to the top of the baked product then a final
glaze of flavoured fondant is thinly applied.

Engadiner Nusstorte:
• Classical pie of rich shortbread with a caramel filling loaded up
with walnuts.
Aargauer rüeblitorte:
• Carrot cake.

Datteltorte:
• A Torte with a pastry base filled with meringues containing dates
chocolate and peel. Icing applied after baking
• Variation of this is without the pastry base, baked in lined mold and
served with fresh cream on top with grated chocolate.
So defining a torte is complex. Everybody will have a different opinion.

Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes
Butter creams – may be flavoured with liqueur, pulps and/or other flavours.
Boiled Creams – may be custards, bavarois, winecreams and chibousts. Also commonly used in
modern patisserie are poached creams like crème caramel or crème brulee.
Chocolate – may be used as ganache either with butter or fresh
cream, flavours and/ or liqueur or baked (mudcake).
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 a pulp, boiled and or thickened with pectin, gelatine, or
starch (jelly, jams).

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Fruit may be frozen after initial preparation to change consistency and retain colour and flavour.
Commercial manufactured fillings are readily available.
Fresh Cream and/or Imitation Cream based–may be flavoured with liqueur and/or fruits,
including chocolate and other flavours.
Creams may be stabilized with agar agar, gelatine and or starches.
Special powders are commercially available to stabilise cream,
which are freeze and thaw stable.
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 flavours.

Lesson 3 ASSEMBLE GATEAUX, TORTES AND CAKE

Assemble required commodities and/or preparations

Commodities and/or Preparations

Bases
Sponge cake
Many different ways of making sponge cake. Ideal for gateau making,
can be plain, made with nuts or different colours. Easy to slice.
Butter cake
Pound or maderia style when a heavier base is required. It will absorb
and hold flavour infused sugar syrups well. It also has a firmer texture
than sponge.
Japonaise
A baked meringue of ground nuts sugar and egg white. It uses less
sugar than normal meringue.
Dacquoise
A gateau that has meringue style base and top with flavoured cream
between. The name has also become synonymous with the meringue
base on its own. Very similar to Japonaise. Dacquoise can be made
with coconut instead of nuts where Japonaise is not.
Shortbread
It is used to support gateau base when extra strength is needed. It
needs to be very thin to make the eating sensation more refined. Can
be fragile when using. Multiple layers of almond or walnut shortbread
layered together jam, then glazed with an icing can be considered a
torte by itself.
Puff pastry
Used as a base for Gateau St Honore. Gateau Mille Feulle is layered
together with flavoured Crème Patisserie and then glazed with
feathered fondant for visual impact.

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Choux pastry
Gateau St Honore is the classic that uses balls of choux pastry filled
with flavoured crème patisserie that are then glazed with boiled toffee.
Crème Patisserie is used because fresh cream and mousse would just
melt when the hot toffee is applied.

Fillings are used to hold layers together to form gateau construction.

They can stand alone or be bases to carry other eating sensations
such as flavour and textural diversity.

Buttercreams
French, German or Italian styles each have their own characteristics.
They can all carry colour and flavour to add to the eating and flavour
sensation.
Mousses
Flavoured fresh creams. Can be stabilized when chilled with the
addition of setting agents like gelatine or agar-agar.
Vegetable gums derived from seaweed are becoming more readily
available as alternatives to gelatine.
Chibouste crème
A mix of Crème Patisserie and Italian Meringue. This mixture is
more delicate than buttercreams. Does not like to be over mixed as
it will collapse easily.
Italian meringue is used as it is cooked unlike French meringue. The
role of the Italian meringue is to lighten the texture of the crème
patisserie which can carry a variety of flavours. It can be further
stabilized with the addition of a setting agent.
Chibouste cream is an excellent alternative to fresh cream.
Crème patisserie
A starch thickened milk enriched with the addition of egg. Will carry any flavour and colour but
care needs to be taken when making to avoid lumps in the cooking process.
Ganache
A mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio is
normal. Lighter mixes only need ratio to change.
Fruits
As filling some these will need to be cooked before either going into oven
or in filling in gateau. Apple for example will lose a lot of water. Apricots
not so much.
• Apricots may not cook enough before the batter cooks so better to
cook the fruit before being used.
• Raw fruit can oxidize and discolour. Uncooked fruit in filling will lose water internally and
soak pastry or cake mix that surrounds it causing cake batter not to bake properly.
• Berries are the exception to this as they are delicate but will still stain.
• Fresh Fruits can be held in gel suspensions. This helps to hold moisture in place.
• Dried fruits can be used for strong flavour and increased sugar content.
• Dried fruits that are slightly re hydrated are good because they are available all year round
and easier to store. Will sit at room temperature.

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Nuts, ground, sliced or whole
Can be used internally to add textural diversity and interest.

Décor
This is a term used to describe decorations that may be applied to the outside of the gateau.

Roasted nuts
Sliced or ground or nibbed or shaved. These are all way that nuts can
be purchased for decoration purposes.
These will need to be roasted before using as the ‘RAW’ flavour ‘lacks’
character and diminishes the flavour of product.
ROASTING of nuts improves the flavour and colour of the nut so
adding to the visual appeal outside of the gateau.
Coconut while not being a true nut can be treated the same as nuts for this purpose and has the
advantage of being much more economical.
Candied fruits
Fruits that are slowly immersed in hot saturated sugar solution
several times will absorb the sugar and when cooled down and
air dried will stand at room temperature without the need for
temperature control to preserve them for longer periods of time
than when fresh.
These can be colour enhanced as the cooking process can
leach out colour. Some can be natural. Visual appeal is the key
here as well as food value.
Non pariels
A coloured sugar candy that can be used to attach to the side of gateau or even applied to the top
of gateau.
Chocolate decors
Strips, curls and shapes can be formed to produce decoration that are place onto the top of sides
of gateau.

Assemble gateaux, tortes and cakes according to recipe instruction

Assembly Production
Production for Gateaux, Tortes and Cakes are usually over a period of several days.
Freezing techniques have advanced and simplified cake making and it offers for the small
Patisserie shops great advantages: bigger selection of gateaux, longer shelf life.
Beside learning techniques, you should consider these things below too before assembling and
decorating the products:
• Is the product going to be sold in one piece?
• Is the product going to be served in house?
• Can the product be cut easily?
• When cut, will all the slices look the same?
• Will the customers get equal looking serve?

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A production schedule for Gateaux and Tortes may looks like the
following:
Day 1:
• Preparation of dough
• Preparation of special fillings like fruit, and creams or mousses,
different from the main flavour of the gateaux
• Preparation of sponges and cakes.

Day 2:
• Baking of dough pieces
• Preparation of special decoration, especially dried fruit
• Preparation of fillings like custards, buttercreams, ganache
• Preparation of sugar solutions for soaking the cakes.

Day 3:
• Assemble gateaux with base, sponges and fillings.
Day 4:
• Decorate gateaux and serve/sell.
Day 2 and 3 may be joined together, depending on how quickly dough pieces cool down for
further processing.
It is common practice to prepare the gateaux bases and store them covered in the freezer.
The gateaux are finished and decorated on a daily basis. This way
the customer is assured freshest and the best possible product. Instruction
should be supplied with all recipes.
Gateaux and Tortes are like constructions
Ingredients are given and then instruction needs to be supplied to
construct the product from multiple commodities

ACTIVITY PROPER

Activity 1: MULTIPLE CHOICE

Directions: Read each statement carefully. Choose the letter of the best answer that
corresponds to each statement. Write your answer on your test notebook/paper.

1. Which statement best explain fillings?

a. Filling is a thick mixture which is used between the layers of cake.
b. Filling is a thick mixture which is used above the cake.
c. Filling is a thick mixture which is used under the cake.
d. None of these
2. What is a mixture that varies in actual composition but it is usually Crème Patisserie
and Italian Meringue mixed in varying proportions?
a. Dari Crème c. CrèmeChibouste
b. Crème Brulee d. Crème Patisserie

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3. What is Engadiner Nusstorte?

a. Classical pie of rich shortbread with a caramel filling loaded up with cashewnuts.
b. Classical pie of rich shortbread with a coffee filling loaded up with walnuts.
c. Classical pie of rich shortbread with a vanilla filling loaded up with pie nuts.
d. None of these

4. What best describe Chibouste crème?

a. A starch thickened milk enriched with the addition of egg.
b. A mix of Crème Patisserie and Italian Meringue.
c. A mixture of boiled cream and chocolate.
d. None of these

5. Which of following is used to hold layers together to form gateau construction?

a. Coatings b. Filling c. Icing d. Toppings

6. What term that is used to describe decorations that may be applied to the outside of the
gateau?
a. Décor b. Décorp c. Dénor d. Dévor

7. What is ganache composed of?

a. A mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio
b. A mixture of boiled cream and chocolate. 2:2 cream: chocolate ratio
c. A mixture of boiled cream and chocolate. 2:3 cream: chocolate ratio
d. None of these

8. Which of the following production schedule is not part of Day 1?

a. Preparation of dough
b. Baking of dough pieces
c. Preparation of sponges and cakes
d. Preparation of special fillings like fruit, and creams or mousses, different from the main
flavour of the gateaux

9. What day of production does the Assemble of gateaux with base, sponges and fillings usually
happens?
a. Day 1 b. Day 2 c. Day 3 d. Day 4
10. What happens on the 4th day of production schedule?
a. Preparation of dough c. Preparation of fillings, sponges and cakes
b. Decorate gateaux and serve/sell d. Assemble of gateaux with base and fillings

KEY ANSWER
A.
1. a 6. a
2. b 7. a
3. b 8. b
4. b 9. c
5. b 10. b

References:

Bread and Pastry Production NCII –

Tourism_CBLM_BPP_Prepare_and_Present_Gateaux_Tortes_and_Cakes, Edition 2012
POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

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SUMMATIVE EVALUATION

Name: _________________________________ Date: ___________

Grade & Section: _________________________ Score: __________

I. MULTIPLE CHOICE
Directions: Read each statement carefully. Choose the letter of the correct answer. Write your
answer on your test notebook/paper.
1. Which of the following is not part of a Day 1 production schedule?
a. Preparation of dough
b. Baking of dough pieces
c. Preparation of sponges and cakes.
d. Preparation of special fillings like fruit, and creams or mousses, different from the main
flavour of the gateaux
2. Which of the following is NOT a style of buttercream?
a. French b. German c. Italians d. Persian
3. What can be the used of dried fruits do to the gateaux, tortes and cakes?
a. can be used for strong flavour and increased sugar content.
b. can be used for strong flavour and decrease sugar content.
c. can be used for mild flavour and increased sugar content.
d. all of the above
4. How tall should be a finished gâteau without the decoration?
a. more than 5 m c. not be higher than 5 m
b. more than 5 cm d. not be higher than 5 cm
5. What ingredient is derived from seaweed and are becoming more readily available as
alternatives to gelatine.
a. vegetable gum b. vegetable oil c. vegetable protein d. none of these
6. Which statement best describe ganache?
a. Ganache is a mixture of boiled cream and chocolate. 1:1 cream: chocolate ratio is normal.
b. Ganache is a mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio is normal.
c. Ganache is a mixture of boiled cream and chocolate. 3:1 cream: chocolate ratio is normal.
d. Ganache is a mixture of boiled cream and chocolate. 4:1 cream: chocolate ratio is normal
7. What is a classical pie of rich shortbread with a caramel filling loaded up with walnuts?
a. Aargauer rüeblitorte c. Engadiner Nusstorte
b. Aargauer Nusstorte d. Datteltorte
8. Which base is used to support gateau base when extra strength that needs to be very thin to
make the eating sensation more refined?
a. Dacquoise b. Japonaise c. Puff pastry d. Shortbread
9. Which of the choices is a flavoured fresh cream and can be stabilised when chilled with the
addition of setting agents like gelatine or agar-agar.
a. Buttercream b. Ganache c. Mousse d. Roasted nut
10. What is baked meringue of ground nuts sugar and egg white. It uses less sugar than normal
meringue?
a. Dacquoise b. Japonaise c. Puff pastry d. Shortbread

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II. TRUE OR FALSE
Directions: Read each statement carefully. Write True if the statement is a fact and False if the
statement is a bluff and underline the word that makes the statement wrong. Write
your answer on your test notebook/paper.
_________ 1. Each layer should be levelled with a cranked or straight palette knife so that all
the levels are even.
_________ 2. Dacquoise is used as a base for Gateau St Honore. Gateau Mille Feulle is
layered together with flavoured Crème Patisserie and then glazed with feathered
fondant for visual impact.
_________ 3. When coating with a ganache or glaze, the cakes need to be placed on wire racks
to drain with a tray under it to collect the extra.
_________ 4. In spreading of cream, it requires uneven thickness all across the layer of sponge
cake.
__________5. Ingredients are given and then instruction needs to be supplied to construct the
product from multiple commodities.

III. ESSAY (10 points)

Directions: Explain the statement below briefly and clearly. Write your answer on your test
notebook/paper.

Gateaux and Tortes are like constructions

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