Slide 1

Types of Fillings and Decoration Techniques Taken from the book Practical Cookery

Slide 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

Slide 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

Slide 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

Slide 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

Slide 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

Slide 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

Slide 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