DECORATIVE EASTER CAKES

New Zealand Herald, Volume LXXI, Issue 21763, 31 March 1934, Page 7 (Supplement)

DECORATIVE EASTER CAKES

FOR THE FESTIVE OCCASION Layer cakes, Genoese, Madeira, chocolate cake or any sponge mixture, j coated with glace icing, are easy to; decorate in a way appropriate to the I Eeason. Easter Cake.—Ah a great treat the children will love- three-tiered layer cake, .iced with white glace icing and, decorated with halved egg-shells—! painted with gold paint, and with a small yellow chick in each —placed round the edge of the cake. In the centre place a chocolate hen 011 a nest or basket. These can be bought quite j inexpensively. Wistaria 7 Cake.—Cream-filled layer, cake, iced with pale mauve icing. De-1 corate with a spray of wistaria piped on in a darker shade of mauve icing, j with stems and leaves done with green 1 icing. Mimosa Cake. —Victoria sponge, iced j with pale yellow glace icing. Decorated j with spray of mimosa, leaves and stalks piped with, green glace icing, flowers j made with small yellow comfits, or dots j piped with yellow glace icing a shade j darker than the cake. Dafiodil Cake.—Genoese cake iced j with pale green glace icing decorated ! with daffodils made from yellow almond i paste. Leaves cut from angelica 01 J from green almond paste. ;