Republic of the Philippines

Department of Education
Regional Office IX, Zamboanga Peninsula

9/10/11/12 Z est for P rogress

Z P eal of artner ship

Bread and Pastry Production

Quarter 3 - Module 5
Prepare and Present Gateaux, Tortes and Cakes
LO 2: Prepare and Use Fillings

Name of Learner:
Grade & Section:
Name of School:
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TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12
Alternative Delivery Mode
Quarter 3 – Module 5
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of
such work for profit. Such agency or office may, among other things, impose as a
condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Developer: Nova Sheila Marjorie F. Montilla
Editor: Luzbella G. Moay
Reviewer: Nilda Y. Galaura, Evelyn C. Labad
Illustrator: Nova Sheila Marjorie F. Montilla
Layout Artist: Monique Remegele F. Montilla
Management Team: SDS: Ma. Liza R. Tabilon EdD, CESO V
ASDS: Judith V. Romaguera
OIC-ASDS; Ma. Judelyn J. Ramos
OIC-ASDS: Armando P. Gumapon
CID Chief: Dr. Lilia E. Abello
EPS-LRMS: Dr. Evelyn C. Labad
ESP-TLE – Nilda Y. Galaura
PSDS: Rey Teotimo B. Tambolero
Principal/School Head: Gerardo R. Montilla Jr. Ed. D

For inquiries or feedback, please write or call:

Department of Education
Schools Division of Zamboanga del Norte
Capitol Drive, Estaka, Dipolog City
Fax: (065) 908 0087 | Tel: (065) 212 5843, (065) 212 5131
zn.division@deped.gov.ph

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 What I Need to Know

Welcome to the course of Bread and Pastry Production!

This Module consists the Third Quarter Lesson 1. Prepare and Present
Gateaux, Tortes and Cakes: Learning Outcome- 2. Prepare and Use Fillings -
Code: TLE_HEBP9-12TC-IIIg-8
LO2. 2.1 Prepare and select fillings in accordance with required consistency
and appropriate flavors.
2.2 Fill and assemble slice or layer sponges and cakes according to
standard recipe specifications, enterprise practice and customer
preferences.
2.3 Select coatings and sidings according to the product characteristics
and required recipe specification.
This module is designed to equip TLE/TVE learners with essential Knowledge,
Skills, and Attitude in Bread and Pastry Production in accordance with the industry
standards which lead to National Certificate Level II.
Further, this is a self-paced Module for the achievement of the prescribed
learning competencies. It also prepares you to be the forefront of the fast- growing
world of industry and in your quest for higher education, middle-skills development,
employment and entrepreneurship.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the tasks at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

What I Know
Let us determine how much you already know about preparing and presenting
gateaux, tortes and cakes.
Directions: Match column A with column B. Write your answers on the answer sheet
being provided.
Column A Column B
1. It is a cooked filling containing cornstarch, flour a. Fruits
and egg yolks. b. Whipped Cream
2. This is also called icing, common examples are c. jams/jelly
butter cream, boiled, whipped cream and ganache. d. Frostings
3. A sweet and soft food made by boiling sugar and e. Custard
fruit juice until it is thick.
4. A filling using whipped cream.

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 5. These are fruits like strawberries, blueberries,
peaches, ripe papaya, pineapple and other fruits
that can be cooked into fillings for cakes.

Lesson Learning Outcome- 2. Prepare and Use Fillings

DEFINITION OF TERMS

Custard – a type of milk food that is made with eggs and milk.
Icings - also called frostings, a sweet flavored usually creamy mixture used to coat
baked goods.
Fillings – a food mixture that is used to fill, such as cakes, pastry or sandwiches.
Frostings - a sweet, creamy mixture that is used to cover cakes.
Ganache – a rich cream made of chocolate and heavy cream.
Glaze – sucrose sugar in a fine crystalline form.
Jam - a food made by boiling fruit and sugar to a thick consistency.
Jelly - a sweet and soft food made by boiling sugar and fruit juice until it is thick.
Marmalade – a clear sweetened jelly in which pieces of fruit and fruit rind are
suspended
Meringue - mixture of egg whites, cream of tartar and sugar beaten into desired
peaks.
Rubber Scraper -is a flat tool used to scrape any mixture and collect every bit of the
mixture out.
Scrape - to remove sticky ingredients from the side of the mixing bowl.
Spatula - A flat tool used to level dry ingredients, loosened cakes from pans and spread
icings/frostings on cakes.
Syrup – a sweet, thick liquid solution made of sugar and water.
Trim - to remove excess by cutting
Turntable – a pedestal with flat, rotating top used for holding cakes while they are
being decorated.

What’s In
Let us determine how much you have learned from the previous lessons:
Directions: Answer the following questions and use separate sheet for your answers.
(5 points each)
1. When baking cakes, answer the following questions briefly:
a. Why do you have to measure ingredients accurately?
b. Why do we have to pre-heat the oven before baking?
c. When filling pans, why do you have to fill the baking pan 2/3 full?
d. How will you test the doneness of the baked cakes?

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 What’s New

Directions: Identify the given pictures below. Choose the word of your answer inside
the box by writing in a separate sheet.

Custard Frostings
Jelly / Jams Fruits

1.______________ 3._________________

2.______________ 4._________________

©NSM Montilla

What is It

Lesson Information 1

Types of Fillings, Coatings and Sidings for Cakes and its Application

There are many cakes. Cakes with fillings always seem to add a little extra to
the treat. While there is a whole range of cake-fillings recipes to choose from is
important that the type of filling you use is stable enough.

Types of Filling

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.

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• 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 that period of time.

The amount of filling will vary depending on the type of filling, the type of cake,
number of layers, and personal reference.

Custard

Custard filling is a smooth, creamy type filling similar

to pudding. The custard is a cooked filling containing
cornstarch, flour, and egg yolks. Any filling that contains
cornstarch or flour must be brought to a boil slowly, to
prevent scorching and the 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 a
dam to hold the filling 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 to 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.

Jelly

Jelly, jam, or preserved can be used to add an easy

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

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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 ling 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.
©NSM Montilla

Glazes and Syrups

Glazes and syrups can also be used as fillings but will not provide for a filling
with any thickness. They do not provide extra flavor and help seal in the moisture of
the cake. The cake can be stores at room temperature when the filling is a glaze or
syrup unless the cake or frosting requires refrigeration.

Lesson Information 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 form
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 of the icing used for the cake
sides around the edge of the cake layer to form a barrier to hold the filling inside.
Use the proper amount of filling. If applied too heavily, filling will ooze out when
top layer is put in place.

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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, leveled 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.

Step 3

Place the next layer on top, making sure it is level. The weight of the cake will cause
the circle of icing to expand. Place the top layer, leveled side down, so the top of the
cake is perfectly smooth and level.

What’s More

Activity for Lesson Information 1

Directions: Write True if the statement is correct and False if the statement is wrong.
Use separate sheet for your answer.

__________ 1. Consider the flavor of the cake and be sure that the filling will
complement the cake’s flavor.
__________ 2. 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.
__________ 3. If the cake will be exposed to warm temperatures, do not choose a
filling that will melt.
__________ 4. 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 that period.
__________ 5. The amount of filling will vary depending on the type of filling, the
type of cake, numbers of layers and personal preferences.

Activity for Lesson Information 2

Directions: Enumerate the tools and materials needed for assembling the layered
cakes.
1.______________________________ 4.____________________________
2.______________________________ 5.____________________________
3.______________________________

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 What I Have Learned
Self – Checked 1

Directions: Arrange the steps in the proper sequence of assembling a layer cake. Write
the correct answer on your answer sheet.
__________ 1. Place the bottom layer of the cake upside down on a cardboard
cake circle of the same diameter.
__________ 2. Have all ingredients prepared and note 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 of the edges.
__________ 7. Place the top layer on the bottom layer, right side up.
__________ 8. Ice the cake.

What I can Do

Performance Task 1
1. Perform the step by step procedure in Butter Cream Filling (The learners are given
3 options to perform the tasks: 1. Do the tasks at home if tools, materials and
equipment available. or 2. Perform the tasks in school during the limited face to
face schedule, and or 3. Watch some video tutorials in YouTube.
2. Document performance either in pictures or recorded videos.
3. Accomplish Rubrics of Performance and Performance Checklist. Use a separate
sheet.
Butter Cream

Ingredients
1 cup butter
¾ cup confectioner sugar ©NSM Montilla
½ cup evaporated milk
½ tsp. lemon extract
Procedure
1. Beat butter until soft and creamy.
2. Alternately add powdered sugar and milk.
3. Add lemon extract.

Step 1 Steps 2 – 3

©NSM Montilla

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 PERFORMANCE LEVEL
4 – Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3 – Can perform this skill satisfactorily without assistance or supervision.
2 – Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision
1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4
1. Beat butter until soft and creamy.
2. Alternately add powdered sugar and milk.
3. Add lemon extract.

Performance Task 2

Perform the tasks given below.

Assembling Slice or Layered Cakes and Filling Cake Layers

1. Prepare an assemble all tools and equipment

Cake Pastry bag

Spatula Decorating tips
Bread/ cake knife Butter Cream
Toothpick Icing
Turntable Fillings (fruits)
Pastry brush

2. Cool cake completely before assembling and icing.

3. Trim cake layers. Brush all crumbs.
4. Place the first layer of the cake upside down at the center of a turntable.

©NSM Montilla

5. 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, leveled 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.

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 ©NSM Montilla

6. Fill the center with icing, fruit filling or pudding.

©NSM Montilla

7. Place the next layer on top, making sure it is level. The weight of the cake will cause
the circle of icing to expand. Place the top layer, leveled side down, so the top of
the cake is perfectly smooth and level.

©NSM Montilla

8. Document your performance either in pictures or recorded videos.

Using the Scoring Rubric below, check the appropriate box that corresponds to your
level of performance in doing each of the given task. Use separate sheet for your scores.

PERFORMANCE LEVEL
4 – Can perform this skill without supervision and with initiative and adaptability
to problem situations.
3 – Can perform this skill satisfactorily without assistance or supervision.
2 – Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision

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 1 – Can perform parts of this skill satisfactorily, but requires considerate
assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4
1. Prepare an assemble all tools and equipment. ( cake, spatula,
bread/ cake knife, toothpick, turntable, pastry brush,
decorator/pastry bag, decorating/ tips)
2. Cool cake completely before assembling and icing.
3. Trim cake layers. Brush all crumbs.
4. Place the first layer of the cake upside down at the center of a
turntable.
5. 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, leveled 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.
6. Fill the center with icing, fruit filling or pudding.
7. Place the next layer on top, making sure it is level. The weight
of the cake will cause the circle of icing to expand. Place the top
layer, leveled side down, so the top of the cake is perfectly
smooth and level.
8. Practice and enhance your skill in applying / filling in a layer
cake following the step.
9. Document performance either in pictures or recorded videos.

Assessment

I. Directions: Match column A with column B. Write your answers on the answer
sheet provided.

Column A Column B
1. It is a cooked filling containing cornstarch, flour a. Fruits
and egg yolks. b. Whipped Cream
2. This is also called icing, common examples are c. jams/jelly
butter cream, boiled, whipped cream and ganache. d. Frostings
3. A sweet and soft food made by boiling sugar and e. Custard
fruit juice until it is thick.
4. A filling using whipped cream.
5. These are fruits like strawberries, blueberries,
peaches, ripe papaya, pineapple and other fruits
that can be cooked into fillings for cakes.

II. Directions: Answer the essay questions briefly. Use separate sheet for your
answer. (5 points each)

1. What are the tools, materials and equipment needed for filling cake layers?
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________

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2. How will you fill cake layers with fillings?
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________

Additional Activities

Something to Do
1. Collect and write at least 10 different recipes for Filling Recipe preparations in
your recipe notebook.

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What’s More
Activity 1
1. True
2. True
3. True
4. True
5. True
Activity 2
1. cake
2. spatula
3. spilling
4. bread knife
5. turn table
What I Have Learned
Self-Checked 1
1. 5
2. 2
3. 1
4. 3 What’s New
5. 4 1. custard
6. 6 2. jelly/jams
7. 7 3. frostings
8. 8 4. fruits
What I Know/Assessment
1. e
2. d
3. c
4. b
5. a
Answer Keys
References
Bread and Pastry Production (Manual). Department of Education

Le Cordon Blue Desserts by Laurent Duchene and Bridget Jones

Technology and Home Economics – Home Technology by Eden C. Diaz and Nora
Soriano (2000)

Good Housekeeping, Delicious Dessert Cookbook by Susan Westmoreland (1999)

Basic Foods for Filipinos by Matilde P. Guzman, Virginia S. Claudio, Sonia Y. De Leon

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