Lesson 1: Preparing Fillings and Coatings

Decorating the Cake

Before studying the procedure on how to prepare different fillings, coatings, icing or decoration, let
us study first the basic decoration skills needed to be practiced and will be used as go along with
the lesson.

Decoration of cakes involves personal style of the pastry chef. It includes: 

Spreading of the cream 

Spread the cream with the use of the spatula. Even thickness should be shown across the layer of
the cake. 

Piping of cream or icing 

Piping can be either single layer or double layer. The piping size should all be the same and
should be in balance with the size of the cake. 

Curling chocolate 
Tempered chocolate can be used to decorate the cake. It can be shaved and curled. 

Enrobing 
Enrobing is the action of applying the glaze, such as icing or ganache, to the exterior of the cake. 

Consistency of design 
In decorating cake, the following consideration should be taken account: symmetry, consistency in
the size of the decoration, and balance across the products.
Buttercream
Buttercream, also known as butter cream, butter icing or mock cream, is the traditional choice
used to fill and coat the cake. It is due to its flavor and versatility. It also softer and more
spreadable compared to other icings. 

Example: 

Vanilla Buttercream Frosting 

Yield: 3 cups

Tools and Equipment:

hand mixer or electric mixer

lazy susan
straight edge spatula
mixing bowl

Ingredients 

2 sticks (1 cup/227 g) unsalted butter, softened

3 ½ cups confectioners' sugar
1 tsp fresh milk
1 tsp vanilla extract
1/8 tsp salt 

Procedure: 

1. Cream room temperature butter with a hand mixer set on medium speed until the texture
is smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in
the salt until blended.

2. Add the vanilla and milk, and beat for an additional 3 to 5 minutes or until smooth and
creamy.

Serving Suggestion: Use vanilla buttercream to coat a 9-inch cake. Top it with blueberry.
Crème Patisserie

Crème Patisserie, known as pastry cream or vanilla custard, is an important ingredient used in
many French recipes. This is a classic creamy custard commonly used as fillings not only for cake
but also for tarts and pastries. This can also be used as fillings to make Swiss Roll. 

Example: 

Crème Patisserie/Vanilla Custard 

Yield: Makes 1 ¼ cups

Tools and Equipment:

small saucepan
stove
whisk
lazy susan
straight edge spatula
mixing bowl

Ingredients 

1 cup evaporated milk

3 pcs. (54 g) large egg yolks
3 Tbsp. sugar
3 Tbsp. all-purpose flour
1 tsp pure vanilla extract 

Procedure:

1. In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk egg
yolks and sugar together in a bowl. Add flour, and mix until smooth and free of lumps.

2. Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining milk
begins to boil, add it to egg-yolk mixture, and stir well. Return to saucepan, and place
over high heat. Cook, whisking constantly, until pastry cream thickens and boils for about
1 minute.

3. Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and
easier to stir for about 2 minutes more.

Serving Suggestion: Use the filling to make Swiss Roll. Dust the parchment paper with
confectioners’ sugar. Lay the cake on the paper and evenly spread the filling using a spatula. Roll
the sponge gently and tightly. Leave it for a few minutes before serving.
Ganache
Ganache (pronounced as guh-nahsh) is a chocolate whipped frosting, filling or paste made from
chopped chocolate and heavy cream. This is prepared by heating the cream and stirring it into the
chocolate. 

Example: 

Ganache 

Yield: 3 cups

Tools and Equipment:

serrated knife
chopping board
medium saucepan
stove
whisk
wooden spatula
mixer
lazy susan
straight edge spatula

Ingredients 

16 oz (454 g) semisweet or bittersweet chocolate (61 percent cacao)

2 cups heavy cream
¼ tsp coarse salt

Procedure:

1. Coarsely chop the chocolate bar using a serrated knife.

2. Bring the heavy cream just to a boil over in a medium to high heat. Pour over the
chocolate, and add salt. Let it stand for 5 to 10 minutes or until the chocolate is melted.
Do not stir because this will cool the ganache too quickly, making it grainy.

3. After 5 to 10 minutes of melting the chocolate, stir the mixture with a whisk until smooth
and shiny. This is done to break up any pieces and to emulsify the cream and chocolate.

4. Scrape the chocolate on the bottom or sides of the bowl using a wooden spatula to
incorporate all of it.

5. Let the ganache cool to room temperature, stirring often for 45 minutes to 1 hour. Beat it
with a mixer on medium-high speed for 2 to 4 minutes or until paler and fluffy.
Serving Suggestion: Spread the ganache evenly on a 9-inch cake using an offset spatula.
Sprinkle the top with chocolate chips and confectioners’ sugar

Boiled Icing
Boiled Icing is a light, fluffy icing decoration that can be used in any type of cake or cupcakes. 

Example: 

Boiled Icing 

Tools and Equipment:

piping bags
piping nozzles
saucepan
bowls
whisk
offset spatula

Ingredients 

4 pcs. (120 g) egg whites 

½ tsp. cream of tartar
2 cups sugar
½ cup water
2 Tbsp. corn syrup 

Procedure:

1. Boil the sugar, water and syrup together over low heat for 3 to 5 minutes until it form
threadlike texture. Do not stir the mixture.

2. Beat the egg white and cream of tartar until soft peaks. Set aside.

3. Gradually add the boiled mixture to the beaten egg whites.

4. Coat the cake with boiled icing using an offset spatula.

Serving Suggestion: Color the icing with blue liquid food coloring. Pipe the boiled icing onto the
side of the cake and topped it with flower royal icing.
Royal Icing
Royal Icing is a hard, white icing made from softly beaten white eggs, confectioners’ sugar and
kalamansi or lemon extract. This is the recommend icing to make icing leaves and flowers.

Example: 

Royal Icing 

Tools and Equipment:

piping bags
piping nozzles
bowls
mixer
pastry bag
Ateco tip number 69
Atelco closed star tip number 852
Atelco tip number 264
toothpick and foam pad
coupler

Ingredients 

2 ½ cups confectioners’ sugar

2 pcs. (60 g) egg whites 
1 pc. Kalamansi extract
Food color/s 

Preparing Icing Procedure:

1. With a mixer set on low speed, whisk the egg whites until soft peaks.

2. Gradually add the confectioners’ sugar. Continue whisking until all sugar is added and
completely incorporated. If the mixture is too thick, add more egg whites; if it is too thin,
add more sugar.

3. Add the kalamansi extract and food color/s. Beat for 1 minute more.

Preparing the Piping Bag Procedure:

1. To assemble the piping bag, prepare first the pastry bag, coupler and decorating tip.
 2. Place the tip of the bag down on the bottom and cut the edge of the pastry bag. Place the
coupler inside the decorating bag to hold the decorating tip in place.

3. Add the tip outside the bag and screw it in the coupler.

4. Let the bag stand upright in a tall container to fill it easier. Fold the edges of the bag over
the container.

5. Use a spoon or spatula to fill 2/3 of the bag with icing.

6. Twist the top of the bag and squeeze it until the icing comes out.

7. Hold the top of the bag with your dominant hand and guide the bag with the other hand.

Piping Royal Icing Leaf Procedure:

1. Lay the parchment paper on the table. Prepare the piping bag, Ateco tip number 69 and
green royal icing.

2. Prepare the piping bag and screw the Ateco tip number 69 in the coupler.

3. Fill the piping bag with green royal icing.

4. Hold the piping bag at 45 degree angle with its tip parallel on the parchment paper.

5. Squeeze the piping bag firmly to build the base of the icing to make leaf.

6. Gently shake the tip forward and backward, drawing the tip away from the base while
decreasing the pressure to build up ruffles.

7. Once the desired length of the leaf is achieved, stop piping and carefully lift up the piping
bag to create the tip of the leaf.

8. Let the leaves dry for about 30 minutes. Set aside until ready to use.

Piping Royal Icing Flower in Toothpick Procedure:

1. Prepare the white and yellow royal icing, Atelco closed star tip number 852, Atelco tip
number 264, toothpick and foam pad.

2. To make the flower bud that will serve as an anchor to the flower, use a piping bag with
white royal icing and tip number 852. Insert half-inch of the toothpick inside the tip.
Squeeze the piping bag while slowly pulling out the toothpick. Stop squeezing once it is
completely pulled out. Place it in a foam pad and let it dry for an hour.

3. To make the petal, use a piping bag with yellow royal icing and tip number 264. Make
sure that the small end of the piping tip is pointing up. Squeeze the piping bag and slowly
 rotate the bud, moving the tip to cover the peak of the flower bud. Do 2 to 3 layers of
petal or until the desired layers are achieved. For the outer layer of the petals, position
the tip at 45-degree angle, letting the wide opening of the tip touching slightly the bud.
Move the toothpick upwards and downwards until all sides of petal has been covered.

Fondant Icing
Fondant Icing is a type of icing used to decorate cakes. This requires higher level of skills to
decorate or sculpt cakes. This type of icing is also used to make edible art cake decoration. 

Example: 

Tools and Equipment:

bowl
sifter
small saucepan
gas range/stove
spatula
plastic wrap
airtight container
Ingredients 
2 pounds (8 cups) confectioners’ sugar, sifted 
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup white corn syrup
1 1/2 tablespoons glycerine 
1 teaspoon vanilla extract 

Procedure:

1. In a large bowl (any kind except metal), sift the sugar and make a well in the center. Set
aside.

2. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5
minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not
boil. Turn off the heat and add the corn syrup and glycerine, stirring until well blended.
Add the vanilla extract.

3. Pour the gelatin mixture into the well of sugar, and mix until all of the sugar is blended.
Use hands to knead icing until it becomes stiff.

4. Add small amounts of confectioners’ sugar if the mixture is sticky.

5. Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container.
This icing works best if allowed to rest at room temperature for about eight hours before
using, particularly if the weather is humid. Do not refrigerate.

Serving Suggestion:
To cover a cake with fondant, dust a smooth, clean surface, with cornstarch and roll the fondant
with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough
to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it
on top of a cake that has been freshly iced with buttercream to make the fondant adhere to the
cake.

Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the
sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the
cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This
fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with
fondant icing.