FILLINGS FOR CAKES
Layer cakes are always popular whether at outdoor or indoor meals, and may bit varied by the fillings, and decorations. The simplest of these cakes are filled with jam or fruit jelly, whipped crsam being spread over this if desired. Coat the top of the cake thickly with sieved iciag sugar. Nut Fillings.—Blanch 3oz. of any kind of shelied uats and put them through a mincer. Mix them with about thr«e tablsspoonfuls of aprioot, strawberry or raspberrv jam previously rubbed through a hair* sieve and add" TMtilla, almond or maraschino essenrs to taste. The' cake may be iced with white glaca icing *nd decorated with chopped nuts. Orange Filling.—-Melt an ounce of butter in a pan, and 4oz. of castor sugar, the grated rind of an orange, and the yolks of two eggs. Stir over low heat until the mixture thickens, but do not let it bofl. Add las. of cake crumbs, the juice of the orange and a teaspocnfal of lemon jnica. Use when cold. Ice the cake, with ©ranee icing, and decorate with slices of crystalised oranges. Lemon filling is nin the same using two- lemons in place of an orange. ' ■ k liii
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New Zealand Herald, Volume LXIII, Issue 19469, 27 October 1926, Page 9
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198FILLINGS FOR CAKES New Zealand Herald, Volume LXIII, Issue 19469, 27 October 1926, Page 9
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