Types of Fillings and Decoration Techniques

1. Types of Fillings and Decoration Techniques Taken from the book “Practical Cookery”

2. Finishing Techniques • Adding finish to savoury products is known as garnishing. • GARNISHING • There are many different herbs and vegetables which are used as garnishes: • Chopped herbs ─ Watercress • Sprigs of herbs ─ Twist of fruit or cucumber • Twirls of onion ─ Carved flowers • Skins used to create roses ─ Small side salad

3. Finishing Techniques • PASTIES AND PIES • Pies and tarts are usually decorated with left over pastry in a variety of styles: • Lattice work – strips of pastry are crossed • Leaf decorations – tops are garnished with pastry leaves • Fluting – edges of pastry are secured together by a fork

4. Finishing Techniques • GLAZING • Glazing is a technique where a liquid is coated onto un-cooked pastry, bread and biscuits so that once cooked it adds to the finish of a dish: • Milk – aids browning • Beaten Egg – aids browning provides shine • Sugar Glaze – adds shine (water + sugar) • Colour Wash – water dyed with food colouring • Poppy Seeds + Sesame Seeds – sprinkle on bread

5. Finishing Techniques • Adding finish to sweet products is known as decorating: • FILLINGS • Cakes, sponges and biscuits may be filled or sandwiched together with a variety of different fillings, this adds to the finish of the dish. Examples are: • Creams • Butter Cream ─ Pastry Cream • Whipped Cream ─ Clotted Cream • Fruit • Fresh fruit puree ─ Dipped, crystallised or carved fruit • Preserves and jams • Pastes and Spreads • Chocolate ─ Nut • Praline ─ Curds

6. Finishing Techniques • SPREADING AND COATING • This is where smaller cakes and gateaux are covered top and sides with either of the following: • Fresh whipped cream ─ Chocolate • Fondant – water, glucose, sugar ─ Meringue • Royal Icing – icing sugar, egg white, glycerine ─ Buttercream • Water Icing – water, icing sugar • PIPING • Piping is a skill which takes practice. Many different types of piping tubes are available to create different shapes. The following mixtures can be used for piping: • Royal Icing ─ Chocolate ─ Fondant • Fresh Cream ─ Meringue ─ Boiled Sugar • DUSTING, DREDGING, SPRINKLING • These techniques are used to give the product a final design or glaze during cooking: • Dusting – a light even finish ─ Dredging – heavier dusting with sugar • Sprinkling – a very light sprinkling of sugar Can use icing, caster, granulated white, Demerara, muscavado, or dark brown sugar – can also add vanilla or flavourings to the sugar, can also add food colouring to colour the sugar

7. Finishing Techniques • Please remember that decorating sweet products is an art form and there are a range of equipment and products you can use • GLACE AND CRYSTALLISED FRUITS • Cherries ─ Lemons ─ Oranges • Pineapple ─ Figs • CRYSTALLISED FLOWERS • Edible flower petals painted with egg white and sugar • CRYSTALLISED STEMS • Angelica • NUTS • Almonds ─ coconut ─ Hazelnuts • Brazil Nuts ─ Pistachio • CHOCOLATE • Rolls ─ Flakes ─ Chips • Vermicelli ─ Chocolate piping • Angelica

8. Finishing Techniques • DECORATION FOR CAKES • Marzipan – ground almonds, eggs • Ready to roll icing • Cake boards • Ribbons • Marzipan and icing decorations • Colouring pens and icing • Edible glitter • Edible sprinkles – chocolate, sugar, • Edible paper – printed photographs, flower shapes etc