Department of Education

Bureau of Learning Delivery

Teaching and Learning Division

DRAFT
Supplementary Learning Materials
for Senior High School Learners

Bread and Pastry Production NCII

LEARNING COMPETENCY :

LO 2. Prepare and use fillings TLE_HEBP9-12TC-IIIg-8

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 Table of Contents

Begin

Your Target

Try This

DRAFT
Do This

Explore

Keep this in Mind

Apply What You Have Learned

Learn More

Assess What You Have Learned

Reflect

Glossary

Answer Key

References

Prepare and use fillings

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 In the previous module, you have learned how to prepare
sponges and cakes, about the use of appropriate equipment according
to required pastry and bakery products. You also learned how to select
the required oven temperature to baked goods in accordance with the

DRAFT
desired characteristics. You explored ways on cooling sponges and
cakes according to established standards and procedures.

In this module, you will learn how to prepare and select filling for
sponges and cakes. You will also select coating and sidings according
to the required characteristics. The competencies that you will acquire in
this learning journey are all essential to equip you in preparing and
using of filling according to standard recipe specification, enterprise
practice and customer preferences.

At the end of the module, you should be able to:

1. Prepare and select fillings in accordance with required consistency and appropriate
flavors;
2. Select coatings and sidings according to the product characteristics and required
recipe specification; and
3. Fill and assemble slice or layer sponges and cakes according to standard recipe
specifications, enterprise practice, and customer preferences.

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Pre-Test
Instruction: Identify what is being described in each item. Encircle the letter of the best
answer:

1. This type of filling can be added in between layers of cakes but requires to assemble
closer to serving time and must be consumed immediately
a. Custard c. Fruit
b. Frosting d. Jelly

2. Read the statement about custard. Analyze which statement is correct.

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Statement I: Custard contains milk and cornstarch and needs to refrigerate after
cooling down.
Statement II: Custard can last up to 3 months if properly stored.

a. Statement I and Statement II are both correct.

b. Statement I is correct, and Statement II is incorrect.
c. Statement I is incorrect, and Statement II is correct.
d. Statement I and Statement II are both incorrect.

3. Cakes with fresh fruit filling should be consumed immediately and highly discouraged
not to store for a longer period because______?
a. People prefer to eat cake with fresh fruit filling.
b. Fresh fruit is not ideal to use as a filling for cake.
c. Molds will be developed right after assembling the cake with fruit filling.
d. Juice from fresh fruit might be developed that makes the cake soggy.

4. Maxine found 6 pcs of egg yolks in their fridge. Which type of filling can be created
out of egg yolk and addition of other ingredients.
a. Custard c. Preserve
b. Glazes and Syrup d. Whipped Cream

5. Aside from filling, this also add/lock in the moisture to your cake.
a. Custard c. Preserve
b. Glazes and Syrup d. Whipped Cream

6. This filling is almost like frosting, its distinct characteristic is light and frothy cream-
based filling and needs to be consumed within the day of preparation.
a. Custard c. Preserve
b. Glazes and Syrup d. Whipped Cream

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7. Anika doesn’t have a fridge to store unused filling, which of these types of filling can
be stored at room temperature for a couple of days.

a. Custard and Frosting

b. Custard and Whipped cream
c. Jam, Jelly and Preserve and Fruits
d. Glaze and Jam, Jelly and Preserved

8. Which of these scenarios would likely to happen if you add egg yolk immediately in
a mixture of warm milk?
a. The yolk blends smoothly in a warm milk mixture.

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b. The yolk will melt down after mixing the milk mixture.
c. The yolk will immediately cook after mixing the warm milk
d. The yolk will evaporate once it is mixed with warm milk.

9. Wynona is preparing custard filling. She adds more cornstarch than what is needed
in the recipe. What do you think will be the effect of adding more starch to custard
filling?

a. More starch will add soft texture and thin consistency.

b. More starch will develop curdled and becomes hard when cooled.
c. More starch will add smooth texture to custard filling when cooled
d. More starch will add aroma and texture to the custard filling when cooled.

10. Which concept of storing filling is correct?

a. Proper storage of filling develops deeper flavor.

b. Proper storage will prolong the shelf life of filling.
c. Proper storage of filling helps you to lessen the expenses.
d. Proper storage of filling allows you to maximize the use of your fridge.

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 Task No. 1: Grocery Shopping List
Instruction: Your teacher asks you to prepare a filling for your sponge cake.
Assume that you will be going to the supermarket to buy the ingredients needed in
preparing the filling for your cake. You are only given 60 seconds to list down as many
ingredients you can which you think are important in preparing filling for your cake.

DRAFT
Grocery Shopping List

After doing the grocery shopping list activity, do you think you
can create a filling for your cake with the ingredients that you
listed?
Do you think you can create more than one filling with all the
ingredients that you listed?
Have you eaten a cake with a filling? Can you share to us your
experience?
Why do you think filling is important in a layer of cake?
How does filling affect the taste of cake?
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A filling is a cooked, thick consistency mixture that is used to spread in-between layers
of sponges. It adds flavor to cakes and gives a variety of flavors. Fillings come in a
range of flavors such as chocolate, custard, cream, and others.

Tips in selecting filling for cakes

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• Filling must compliment the flavor of the cake.
• Consider the cake temperature exposure
- avoid selecting filling that requires refrigeration when it is not possible
to refrigerate because of cake size.
- don’t choose a filling that will melt away especially if the cake will be
exposed to a higher or warm temperature.
• Ensure that filling can hold for a long period if the cake was made ahead of time.

Importance of Fillings in layers of cake

1. It adds new flavor to the cake.

2. It adds height to your cake. Without filling you can’t stack layers of cake.
3. It holds together the layers of cake. Filling serves as the glue for each layer of
cake.

Types of Fillings
Description Preparation Proper Storage
a. Combine egg yolk, flour or
cornstarch, and sugar; use a
whisk to combine the
ingredients until you achieved
a smooth consistency - Since it contains milk,
b. In a pan add milk; put on egg, and flour, it is highly
Custard top of a stove and use a perishable.
- Custard is a creamy, medium-low fire.
smooth texture filling c. When small bubble forms,
made from milk, egg, get a tablespoon of boiled - When cooled, custard
sugar and thickened by milk and mix it in egg mixture must be stored inside the
flour or cornstarch (Tempering is done to avoid refrigerator (chilled but
forming of curdled egg upon not frozen) and last up to
adding to milk) 3 days.
d. add the egg mixture to
milk. Constantly stir the
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 mixture to avoid burning and
lumping.
e. Cook the mixture until it
becomes creamy and
thickened.
Note: Additional flavoring
can be added for extra flavor
(chocolate, vanilla, or lemon)
Fruit a. Chop the fruits of your
- Fresh or cooked fruits choice. - Cooked fruit filling
from the berries family, b. Combine the fruits, sugar, without the addition of
peaches, oranges, and salt, butter, and cornstarch in eggs can be stored at
pineapple can be used a pan. room temperature for 2

DRAFT
as filling for cakes. c. Cooked over high heat days. Refrigeration can
until the mixture thickens. prolong the shelf life of
d. Cool down the filling before filling.
using.
Note: Fresh fruits can also - Cakes with fresh fruits
be used and placed in- in between layers should
between layers of cakes. be assembled and
consumed immediately.
Juice from fresh fruit
might soak the cake if
not eaten after
assembly.

Frosting a. Prepare the type of

- It is a thick, fluffy, and frosting of your choice - Storage depends on
sweet mixture either (boiled, buttercream, the type of frosting used
cooked or uncooked cream cheese, and
used for filling cakes. ganache)
Jam, Jelly, and a. In using the jam, jelly and - Cakes with jam, jelly,
Preserve preserve on layers of cake, and preserve can hold at
- Jam is made from apply frosting on the edge to room temperature and
crushed fruits. prevent from spilling the filling last up to 4 days; after 4
- Jelly is made from on the edges of cakes. days the molds will be
pure fruit juice developed.
- Preserve has whole or
large pieces of fruits
Whipped Cream a. Prepare the cream; sugar - Cakes using whipped
- light and frothy cream- can also be added to the cream should be chilled
based filling mixture. and consumed the same
b. Use a hand or electric day as it was assembled.
mixer to incorporate air into
the cream to double its size.

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Glaze and Syrup a. Sift the powdered sugar to - Can be stored at room
- A simple, sweet, avoid the lumps temperature, when
smooth, or thick icing b. Add the liquid, choose a cooled the glaze will
made from sugar, liquid, liquid of your choice (water, thicken.
and vanilla essence milk, or liqueur)
c. Mix the mixture until you - To reuse the glaze,
achieve a smooth immerse at least half of
consistency. the glaze container/jar in
d. For extra flavor, you can a pan with warm water to
add vanilla essence. loosen the mixture.

Procedure DRAFT Simple Steps in Filling a Cake

1. Divide the cake into equal parts by

cutting it horizontally.

For Illustration
2. Fill the pastry bag with your preferred
filling. Circle the filling on the edge of
the cake.

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 For Illustration

3. Spread the filling evenly using a

spatula in an inward direction going
to the center of the cake.

DRAFT
For Illustration

4. Place the other half of the cake on

top of the spread.

For Illustration

Task no. 2: I want that FILLING!

Instruction: Prepare a custard filling using the given recipe.

Custard Filling
Ingredients Quantity (g) Volume
Milk 229.00 1 cup
Refined Sugar 45.00 ¼ cup
Cornstarch 16.00 1 ½ Tbsp
Egg yolk 46.00 3 pcs large
Butter 27.50 2 Tbsp
Iodized Salt 1.00 1/8 tsp

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Vanilla Extract 1.50 ½ tsp
Vegetable oil 10.00 2 tsp
PROCEDURE
1. In a saucepan, combine milk, sugar, and iodized salt. Scald (heat the milk
before it boils - 83°C / 181°F) the mixture over medium-high until a small
bubble appears. Sift the cornstarch. Transfer the milk mixture and set it aside.
2. In a separate bowl sift the cornstarch then add egg yolks.
3. Pour the milk mixture while continuously mixing using a wire whisk.
4. Steam the mixture in a double broiler until its consistency thickens.
5. Remove from the heat, then add butter, vegetable oil, and vanilla extract into
the mixture.
6. Mix until well incorporated.

DRAFT
7. Allow cooling before use. Once cooled it is ready to use.

Task No. 3: Which comes first?

Instruction: You have the basic knowledge in filling a cake. Come up with your own
10-step procedure of filling a layer of cake with a height of 4 inches tall.

1. __________________________________________________________________
2. __________________________________________________________________
3. __________________________________________________________________
4. __________________________________________________________________
5. __________________________________________________________________
6. __________________________________________________________________
7. __________________________________________________________________
8. __________________________________________________________________
9. __________________________________________________________________
10. _________________________________________________________________

Rubrics for Preparing Custard Filling

Appearance The color is golden The color is pale The mixture developed
20 % yellow, and well yellow and dark color due to
coagulated slightly improper use of tools
coagulated
Consistency The filling exhibits The filling is The mixture is too thick
20 tender gel enough slightly tender but / too thin and almost
to hold a shape manageable to liquid.
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 hold a shape
Flavor The filling has no The filling has Starchy taste from
20 % raw flavor of starch, little taste of uncooked custard, the
the sweetness is starchy flavor, mixture to too sweet /
balanced slightly too sweet/ lack of sugar.
a little blunt taste

Texture The custard is The custard is

40 % creamy, smooth, creamy, and few Curled is evident in the
and lump free. visible curdled mixture.
form

DRAFT
Congratulations for finishing the lesson on Prepare and Use Fillings for
Gateaux, Tortes and Cakes! Share the insights you by completing the
following statements:

One thing I like about our topic discussion is _______________________________

___________________________ because ________________________________
___________________________________________________________________

I would like to learn more about (state the topic that you look forward to) __________
___________________________ because ________________________________
___________________________________________________________________

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Task No. 4:
Situation: It's your best friend's special day. You don’t have enough money to buy a gift
for him/her. You checked what is inside your fridge. You spotted a leftover square size
sponge cake, sugar, egg, milk, and some strawberry jam. Let us see how far you can
maximize these ingredients to make a special present for your best friend. Fill up the
table as your guide in doing this activity.

DRAFT
Time Log
Time Started: _______________
Time Finished : _______________

Name for your cake

creation

Ingredients

Tools and equipment that

you use

Attachment
(Insert photo
documentation for your
final output)

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POST-TEST
Instruction: Identify what is being described in each item. Encircle the letter of the best
answer:
1. This type of filling can be added in between layers of cakes but requires consuming
immediately, if not juices coming from this filling can cause soggy texture in cake.
a. Custard c. Fruit

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b. Frosting d. Jelly

2. Read the statement. Which of these is NOT true about custard filling?

a. Custard filling is highly perishable.

b. Uncooked starch can cause spoilage of custard filling.
c. Custard filling is made from egg yolk, cornstarch, and milk.
d. Properly stored unused custard filling can last up to 3 days at room
temperature.

3. Cakes with fresh fruit filling should be consumed immediately and highly discouraged
not to store for a longer period because______?
a. People prefer to eat cake with fresh fruit filling.
b. Fresh fruit is not ideal to use as a filling for cake.
c. Molds will be developed right after assembling the cake with fruit filling.
d. Juice from fresh fruit might be developed that makes the cake soggy.

4. Glazes and Syrup : Powdered Sugar and Liquid,

Whipped Cream : ______________________
a. Granulated Sugar and Cream c. Powdered Sugar and Cream
b. Granulated Sugar and Milk d. Powdered Sugar and Milk

5. This is the simplest filling to make because only a few ingredients are required with
minimal use of tools.
a. Custard c. Glazes and Syrup
b. Frosting d. Whipped Cream

6. This filling is similarly to whipped cream; it is a thick, fluffy, sweet mixture that can
be stored depending on the ingredients used.
a. Custard c. Fresh Fruits
b. Frosting d. Jam, Jelly and Preserved

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7. Joshi is planning to prepare filling. Which of these can be stored in the fridge to
prolong its shelf life?
a. Custard and Frosting
b. Custard and Whipped cream
c. Jam, Jelly and Preserve and Fruits
d. Glaze and Jam, Jelly and Preserved

8. Which of these scenarios would likely happen if you add egg yolk immediately in
a mixture of warm milk?

DRAFT
a. The yolk will blend smoothly in a warm milk mixture.
b. The yolk will melt down after mixing the milk mixture.
c. The yolk will immediately cook after mixing the warm milk.
d. The yolk will evaporate once it is mixed with warm milk.

9. Wynona is preparing custard filling. She adds more cornstarch than what is
needed in the recipe. What do you think will be the effect of adding more starch
to custard filling?

a. More starch will add soft texture and thin consistency.

b. More starch will develop curdled and become hard when cooled.
c. More starch will add smooth texture to custard filling when cooled
d. More starch will add aroma and texture to the custard filling when cooled.

10. Which concept of storing filling is correct?

a. Proper storage of filling develops deeper flavor.
b. Proper storage will prolong the shelf life of filling.
c. Proper storage of filling helps you to lessen the expenses.
d. Proper storage of filling allows you to maximize the use of your fridge.

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Filling – a cooked thickened consistency mixture that is used to spread in-between
layers
of sponges

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Frosting – Thick and fluffy that is used to coat the cake outside.

Tempering – to mix two liquids (with different temperatures) together to achieve a

similar temperature before combining the entire mixture.

Try This! Assess What You Have Learned

1. C 1. C
2. B 2. D
3. D 3. D
4. A 4. D
5. B 5. C
6. D 6. B
7. D 7. A
8. C 8. C
9. B 9. B
10. B 10. B

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Department of Education, Technical-Vocational-Livelihood Home Economics, Bread and
Pastry Production Manual First Edition 2016, Published by the Department of
Education-Bureau of Learning Resources (DepEd-BLR) Office Address: Ground Floor
Bonifacio Building, DepEd Complex Meralco Avenue, Pasig City, Philippines 1600, 165-
170

Basbas, Leonora D. et al.2016. Bread and Pastry Production Vol.I.Manila:Rex

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Bookstore, Inc.

“Types – Frosting or Icing, Fillings and Glazes”

https://chefdanish.wordpress.com/2016/01/30/types-frosting-or-icing-fillings-and-glazes/
Accessed on December 3, 2021

“Cake Storage Requirements”

https://www.recipetips.com/kitchen-tips/t--1649/cake-storage-requirements.asp
Accessed on December 5, 2021

“Royal Icing Recipe”

https://preppykitchen.com/royal-icing/
Accessed on December 7, 2021

“Custard Filling Recipe”

https://www.urcflour.com/recipes/flour/pastries?ref=menu
Accessed on December 7, 2021

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DRAFT

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