TLE – BPP 10

Quarter 2
Module 5
Types and Classifications of
Fillings, Coating/Icing &
Glazes
Writer: Marianne Q. Estilong
Reviewers: Gina C. Bunda and
Katherine J. Guevarra
 EXPECTATION

At the end of this lesson, the learner should be able to;

A. differentiate types of fillings, coating/icing and glaze;
B. follow set of instruction in preparing coating, and;
C. display enthusiasm and sense of ownership in their work.

PRETEST

Directions: Read the statement carefully and write the complete answer in your
notebook/worksheet.
1. Displaying personal cleanliness practice in baking.
a. wearing of long hair while in the working area
b. wearing of ppe during working hours
c. wearing long, polished-fingernails
d. washing hands after each task
2. The first step to have best result in preparing fillings, icing and glaze.
a. make use of imported ingredients
b. measure ingredients accurately
c. memorize the recipe
d. modernization of tools and equipment
3. Kind of sugar primarily used in preparing icing?
a. brown sugar c. granulated sugar
b. confectioner’s sugar d. low fat sugar
4. Which rich pastry is filled with custard or fruit?
a. cream puff c. French pastry
b. Danish pastry d. Tuna turnover
5. Prepared filling can also be used as _________.
a. coating b. glaze c. icing d. frosting

RECAP
Directions: GUESS ME? Read and understand the questions and write your answer
legibly in your notebook/worksheet.

1. I am thinking of baking a ………

2. What am I holding?
3. Technique I am using in mixing
 LESSON

The module will discuss on fillings, coatings/icing and glazes. Fillings are
edible mixture inserted between the layers of cake, pastries and sandwiches which
enhance its taste. To add, coatings are mixture used to coat the cake particularly
outside part of the cake) or simply put – design of the baked products. Icing or
frosting is a prepared mixture of sugar, liquid or butter, flavored and/or with color.
Moreover, fillings, frostings, and glaze serve as coating as well - base on your choice.
Do remember that your coatings need to complement the taste of pastry and cake.
To guide you even more, the table shows basic information on commonly used
fillings, coatings/icing and glazes. Take note of the highlighted word.
Description/ Best Used Special
HOW it is Made Storage
Consistency for Information
BOILED ICING Made by warming Most Best used Will deflate if
Marshmallow – egg whites, sugar, commonly immediately. mixed with
like texture, and a bit of water used both Keeps for ingredients
100% fat free. and beating until between about 24 hrs., containing fat
it’s fluffy and layers and to and then suh as
glossy. cover. deflates. Does chocolate or
Substitutioning: not freeze whipped cream.
light brown sugar well.
for granulated
sugar makes sea-
foam frosting. Sets
quickly.
AMERICAN Butter/or Use as Icing can be Does not hold
BUTTERCREAM shortening and frosting and refrigerated in up well in warm
SUGAR cream or milk are filling. Can an airtight weather, unless
beaten together, be piped for container for shortening is
ICING
and then smooth, 2 weeks or used. Jams and
Several styles. confectioners’ borders, frozen. Iced ganache are
Most popular sugar added. writing. cake can be always great
choice for Flavored with Flowers stored at cool alternatives to
frosting. Sweet, extracts and remain soft side of room buttercream
buttery flavor. chocolate. Can be enough to be temp. for 2-3 fillings and
Can be slightly made thin to stiff cut with a days. hold-up well in
gritty. Great for consistency, and knife. Use or warm weather.
decorating. fluffy or smooth. serve at room
temp.
overnight.
BUTTERCREAM Uses egg yolks (or Filling and Needs Due to the egg
– FRENCH whole eggs) and is frosting. refrigeration yolks, this
very rich. made the same buttercream is
way as Italian very perishable
meringue. and should be
kept
refrigerated.
BUTTERCREAM Both use only egg Frosting and Needs Italian holds up
– MERINGUE whites, but filling on refrigeration. well in warm
ITALIAN differences are how cake. Suggest weather (75°F
they are made. making a above) and is
Italian: Hot sugar filling dam if more
(MOUSSELINE) syrup is added to used as a dependable.
AND SWISS already whipped filling Swiss tends to
Fluffy and egg whites. Swiss: otherwise deflate a little
buttery. Medium The whites and may squish quicker and
to thick sugar are mixed from cake. doesn’t hold up
consistency. together over heat as well in warm
and whipped. environments.
Then, cooled
before the butter
and flavoring are
added.
BUTTERCREAM Made from stiff Covering Same as Is very soft and
– ROLLED American cakes and American can be hard to
Sweet. Similar to buttercream. cookies. Buttercream work with.
fondant. Dough-like
consistency that is
rolled out before
applied to cake.
CITRUS Made with lemons Spread on Keep Needs
(LEMON) CURD and butter, eggs bread or refrigerated. refrigeration.
A custard with a and sugar and cakes.
thick cooked on the Used as a
consistency. stovetop. filling. Fold
Tart flavor. Can be purchased in with
ready-made. whipped
cream or
pastry cream.
CREAM Cream cheese and Filling and Iced cake To not mar the
CHEESE butter are beaten frosting must be frosted cake’s
Slightly tangy, together, liquid cakes. refrigerated surface when
but can be (milk, liqueur) is refrigerating, let
sweet. Thick and added and beaten it harden first
creamy. Thin to in, then in the
medium confectioners’ refrigerator,
consistency. sugar is added, then cover with
with flavoring such plastic wrap.
as vanilla extract.
CUSTARD Custard (pastry Filling used Must remain Highly
OR cream) thickened alone. refrigerated. perishable,
PUDDINGS with flour or A small needs
cornstarch. amount can refrigeration.
Pastry cream or
be folded into
Citrus curd or
whipped
mousse. Thick,
cream to
smooth and
flavor it.
creamy.
FONDANT – Combination of Rolled out The best Holds up well in
ROLLED sugar and and used as choice for hot weather will
Used for its vegetable a covering - outdoor soften in warm/
special look on shortening that cake, butter, events. humid weather,
wedding cakes. makes a thick pound or Excess can be cake must be
Rich, sweet white dough-like fruit cake & stored 2 covered in
flavor. Covers substance, and cookies. Can months in an apricot glaze,
with a perfectly then rolled out. be cut-out airtight buttercream
smooth, matte Can be made w/ and used as container. icing or
finish.. Seals in marshmallows. decorations. Can be Typically rolled
freshness and Can be purchased refrigerated to 3/8- to ¼”
moisture. ready-made. thick.
FONDANT – Pours and dries to All cakes, may be Will soften or
POURED a semi-hard, petit fours refrigerated, become sticky
Very sweet smooth surface. and cookies. gently reheat in warm, humid
flavor. Covers and pour weather.
cakes with again.
perfectly
smooth, satiny
iced surface.
Seals in
freshness.
GANACHE This is a rich Glaze. filling Needs The better the
Is a French emulsified mixture and/or refrigeration brand of
term. of chocolate and frosting after 2 to 3 chocolate used,
Dark: decadent, cream. whipped or days at room the better the
rich, and very, Buttercream smooth. temperature, ganache is..
very chocolatey. consistency can be Can be 2 weeks Good for warm
White: Rich made by whipping flavored. refrigerated (not hot)
velvety taste – a soft butter into its and 6 months weather.
little more base, resulting in frozen. Keep
complex flavor ganache beurre. excess with a
than a piece of
buttercream. plastic wrap
Can be glaze, pushed on its
whipped or surface.
smooth. Gently reheat.
GLAZES
Simple and
sugary. Smooth:
thick or thin.
JAMS Can purchase Used as a Refrigerate Great for warm
AND ready-made: stir it filling alone after opening. or hot weather.
JELLIES to soften, or heat or in Is not But, filled cakes
with small amount combination perishable if should be
of liquid if it’s too with other used as a stored in
thick, and strain to fillings such filling. refrigerator for
remove the seeds. as long-term
buttercream storage to
or ganache. prevent mold.
MERINGUE Is made from Used for Does not need Can weep after
Pure white fluffy beating egg whites covering refrigeration. storage, even
beaten egg with sugar. There pies, cakes Becomes for a day or
whites. are many types and Baked sticky when two.
depending on the Alaska. Can refrigerated. Refrigeration
ratio of its be piped. speeds up the
ingredients. weeping
process.
ROYAL ICING Heavy paste of egg Used for Does not need Will soften
Pure white, whites and general refrigeration. when placed on
sticky icing that confectioners’ piping or Air-dried butter or fat
dries to a hard sugar beaten with delicate work, decorations based frostings.
finish. a little vinegar or decorating last for
lemon juice. Can cookies and months.
be made in diff. gingerbread
consistencies. houses.
SIMPLE SUGAR Made from sugar Brushed on Keep excess Holds up well in
SYRUPS and water, and drier cake refrigerated. warm weather,
then cooked. Can layers to Cakes that but gets sticky
 Simple and be flavored which moisten are moistened when humid.
sugary. should them. Syrup with sugar Bowls/utensils
complement or is not usually syrups can must be grease-
match the flavors used alone as mold easily. free. Cover icing
of the cake. a filling; the with damp cloth
layers are while working,
brushed with to prevent
syrup and crusting.
then another
filling, such
as jam or
buttercream
is spread on
top.
WHIPPED Whipping cream Can be used Must remain Use
CREAM beaten with sugar. as a filling refrigerated. immediately
Creamy, delicate Can be flavored. and frosting. because
sweetness. Stabilized for Can be piped deflates readily.
Perishable. longer life with to form soft Texture
gelatin. decorations. remains soft on
decorated cake.
Knowing the types of fillings and coatings to prepare and apply in baking goods
entails a lot of considerations:
✓ Knowing the tools and equipment to use to prepare pastry and bakery
products appropriate for task;
✓ Selecting ingredients for pastry and bakery products;
✓ Importance of waste management;
✓ Skills and techniques when preparing pastry and bakery products;
✓ Compliant to food safety and food hygiene standards and;
✓ Compliant to health and safety regulations.

Engaging in the food industry is not a laughing matter, however, the return of
investment is surprisingly beyond satisfaction. Being the case, would be bakers need
to understand monetary gain is just the tip of the iceberg – an equally measure of
happiness - seeing someone satisfied.

ACTIVITIES

Directions: Read carefully and write your answer.

Part I: Write the recipe in your notebook. Give your answer on the table below.
Classification of Coating Special Information
Part II: Enumerate the baking supplies used. (min. of 8 items). Write your answer
in your worksheet.

If you choose to bake said recipe. Practice hygiene and safety. Wear your
proper PPE. If unsure, ask the assistance of learning advocates. Show respect and
clean up
Part III: DIY: Boiled Icing
Suggestion to see your product used as a coat, enjoy the moment. Which did you
enjoy most?

A B

WRAP-UP

Directions: Read the statement carefully and write your answer legibly in your
worksheet.
1.Give the difference between glaze and icing.
2.List the steps to follow in preparing Boiled Icing.
3.Why is there a need to place importance in skills and techniques in preparing
bakery product?

VALUING
Directions: Write inside the box. Share your learnings while making the boiled
icing.
My Learnings
tools & equipment ingredients time baked good
 ACTIVITIES :Part I
1.glaze
Part II (in any order)
1.muffin tray
2.mixing bowl
WRAP UP 3.measuring spoon POSTTEST
1.Glaze – a thread-like consistency 4.measuring cup 1.A
Icing – 100% fat free 5.whisk 2.D
2.Procedure in BOILED ICING Making: 6.wooden spoon 3.B
2.a.Combine together water, sugar & syrup; 7.mixer 4.D
2.b.Bring to boil over low fire until it forms 5.C
8.baking sheet
into thread-like consistency;
2.c.On separate bowl, beat egg whites & Part III
Cream of Tartar until stiff; A.Cake – spreading
2.d.Pour hot syrup to beaten egg whites B.Cupcake – piping
gradually; Answer: Both
2.e.Continue beating until mixture becomes
stiff and fluffy, and; PRE
2.f.Fill and frost a layer of cake or cupcake. TEST
RECAP :
3.Skills and Techniques in Preparing Bakery 1.D
Products will get:
1.muffin
2.B
3.a.precision in baked goods; 2.mixing bowl +
3.B
3.b.reduce waste; wooden spoon
4.B
3.c.saves time 3.Mixing
5.A
KEY TO CORRECTION
b. consistency d. moisture content
a. appearance c. color of the product
5. Stimulates our sense of sight in finishing our bakery product.
b. glaze d. boiled icing
a. ganache c. icing
4. Has a marshmallow-like texture and 100% fat free.
b. mixing d. beating
a. whisking c. creaming
3. Glaze is cream and sugary with a smooth consistency, technique involve is _____.
b. creaming d. whisking
a. beating c. mixing
2. The skill and technique involve in preparing the activity on boiled icing is ______.
b. coatings d. frosting
a. filling c. in-between
which enhance taste.
1.Edible mixture inserted between the layers of cake, pastries and sandwiches
Directions: Read and write the answer in your worksheet.
POSTTEST
 References

n.d. Accessed August 18, 2020. https://qualifications.vtct.org.uk/finder.

Blooms, B. S. 2013. Training Industry, Content Developmen. May 30. Accessed August 9, 2020.
https://www.trainingindustry.com.

Collins Dictionary. 2020. Collins Dictionary. Harper Collins Publishers. Accessed July 6, 2020.
https://www.collinsdictionary.com.

Friedman, Janice. n.d. Cake Journal. Accessed August 21, 2020. https://www.cakejournal.com.

Khan, Chef Danish. n.d. Creative Chef Danish. Accessed August 11, 2020.
https://chefdanish.wordpress.com.

n.d. oldandsold. Accessed August 13, 2020. https://www.oldandsold.com.

Phillips, Sarah. 2000. Crafty Baking. Accessed August 9, 2020. https://craftybaking.com.

Rathray, Diana. 2019. The Spruce Eats. Become a Master Chef at Home. July 03. Accessed August 23,
2020. https://thespruceeats.com.

2019. The Teacher's Corner. Accessed July 9, 2020. https://www.theteacherscorner.net.