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

2. Finishing Techniques GARNISHING
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 FILLINGS Creams Fruit Pastes and Spreads
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 PIPING
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

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