A method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend consisting of from 15 to 30 wt.% of a temper hard fat and from 85 to 70 wt.% of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36 oC, and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33 oC and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 oC below the deposition temperature, wherein the powdered food ingredient is selected from sugar, icing sugar, cocoa powder, milk powder and other milk derivatives, non-gelatinised starch and aromas, wherein the temper hard fat has a solid fat content of at least 60 wt.% at 20 oC and is selected from the group consisting of cocoa butter (CB), cocoa butter equivalent (CBE), cocoa butter improver (CBI) and mixtures thereof, wherein the liquid oil has a solid fat content of less than 15 wt.% at 20 oC and is canola oil, wherein the fat blend has a saturated fatty acid residue content of from 17 to 23 wt.% and a polyunsaturated fatty acid residue content of less than 40 wt.%, based on the total weight of fatty acid residues of the fat blend, wherein the filling composition is an anhydrous filling composition and has a total fat content of from 23 to 33 wt.%. providing a filling composition comprising at least one powdered food ingredient and a fat blend consisting of from 15 to 30 wt.% of a temper hard fat and from 85 to 70 wt.% of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36 oC, and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33 oC and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 oC below the deposition temperature, wherein the powdered food ingredient is selected from sugar, icing sugar, cocoa powder, milk powder and other milk derivatives, non-gelatinised starch and aromas, wherein the temper hard fat has a solid fat content of at least 60 wt.% at 20 oC and is selected from the group consisting of cocoa butter (CB), cocoa butter equivalent (CBE), cocoa butter improver (CBI) and mixtures thereof, wherein the liquid oil has a solid fat content of less than 15 wt.% at 20 oC and is canola oil, wherein the fat blend has a saturated fatty acid residue content of from 17 to 23 wt.% and a polyunsaturated fatty acid residue content of less than 40 wt.%, based on the total weight of fatty acid residues of the fat blend, wherein the filling composition is an anhydrous filling composition and has a total fat content of from 23 to 33 wt.%. <EOS>