This document provides information on various types of icings, fillings, and glazes used for decorating and presenting bakery products. It details the procedures, best uses, and storage methods for American buttercream, buttercream French, buttercream meringue Italian and Swiss, buttercream rolled, jams and jellies, royal icing, whipped cream, and simple syrup. Baking temperatures and times are also provided for various pies and pastries. The document concludes with suggestions for ways to present bakery products and an activity to make a video demonstrating boiled icing.

1. DECORATE AND
PRESENT BAKERY
PRODUCTS

2. Glaze Frosting
Filling Piping

4. BOILED
ICING
HOW?

5. Types of
Icing, Filling,
Glazes

6. AMERICAN BUTTER
CREAM/CONFECTIONER’S SUGAR ICING
• Procedure – butter and milk are beaten
together, add confectioner sugar, flavor the
mixture with extract and chocolate.
• Best used – used as frosting and filling. It is also
used for decorations including roses, drop
flowers, sweet peas, and figure piping.
• Storage – icing can be refrigerated or frozen in
an airtight container for week.
HOW?

7. BUTTER CREAM FRENCH
• Procedure – It uses egg yolks and it’s
made the way as Italian meringue.
• Best used – used as frosting and
filling.
• Storage – Need refrigeration
HOW?

8. BUTTER CREAM MERINGUE ITALIAN AND
SWISS
• Procedure – Both use of egg white but differences
are how they are made. Italian- Hot sugar syrup is
added to already whipped egg whites. Swiss- The
whites and sugar are mixed overheat and whipped.
And then, cooled before the butter and flavoring
are added. This type is the simplest.
• Best used – used as frosting and filling.
• Storage – need refrigeration
HOW?

9. BUTTER CREAM ROLLED
• Procedure – Made from stiff
American butter cream. Dough-like
consistency that is rolled out
applied to cake.
• Best used – Covering cookies.
Can be tinted.
• Storage – Same as American
Butter cream
HOW?

10. JAMS AND JELLIES
• Procedure – Can purchase
readymade: stir it to soften, or heat
with amount of liquid if it’s too thick,
and strain to remove the seeds.
• Best used – Used as a filling alone or
in combination with other fillings such
as butter cream
• Storage – Refrigerate after opening. It
is not perishable if used as a filling.
HOW?

11. ROYAL ICING
• Procedure – Heavy paste of egg whites
and confectioner’s sugar beaten with a
little vinegar or lemon juice. Can be made
in different consistencies.
• Best used – Used in general piping or
delicate work. Decorating cookies and
bread houses. Tints to paste to dark
colors.
• Storage – Does not need refrigeration Air
dried decorations last for months
HOW?

12. WHIPPED CREAM
• Procedure – Beaten with sugar.
Can be flavored. Stabilize for
longer life with gelatin.
• Best used – Can be used as
filling and frosting. Can be
piped to form soft decorations.
Tints in pastel colors
• Storage – Must remain
refrigerated.
HOW?

13. SIMPLE SYRUP
• Procedure – Made from sugar and water, and
then cooked. Can be flavored which should
complement or match the flavors of the cake.
• Best used – Brushed on drier cake layers to
moisten them, such as genoise. Syrup is
popular in wedding cakes and other large
projects that must be made in multiple stages;
keeps it tasting fresh and moist longer. Syrup is
not usually used alone as a filling; the layers
are brushed with syrup and then another filling,
such as jam or buttercream, is spread on top.
• Storage – Keep excess refrigerated. Cakes
that are moistened with sugar syrups can mold
easily.
HOW?

14. Baking Temperatures for Pies and
Pastries
Types of Product Oven Temperature Baking Time
PASTRY
One-Crust Pie (custard-
type unbaked shell)
400°F to 425°F 30 to 40 mins
Meringue on cooked filling
in prebaked shell
350°F to 425°F 12 to 15 mins
Shell only 450°F 10 to 12 mins
Two-crust pies with
uncooked filling
400°F to 425°F 45 to 55 mins
Two-crust pies with
cooked filling
425°F to 450°F 30 to 45 mins

15. Ways to Present and Display Bakery
Products:
Tray Cellophane bags boxes doilies
Labels glass vase jars

16. Activity:
•Make a video presentation of
yourself making BOILED ICING.
•Duration – less than 2 minutes.
•Deadline: Nov. 5, 2021