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

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types of fillings and decoration techniques

Types of Fillings and Decoration Techniques

Taken from the book “Practical Cookery”

finishing techniques
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
finishing techniques1
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
finishing techniques2
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
finishing techniques3
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
finishing techniques4
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

finishing techniques5
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
finishing techniques6
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