ICED CAKES FOR THE PARTY

Wanganui Chronicle, Volume 82, Issue 305, 24 December 1938, Page 24 (Supplement)

ICED CAKES FOR THE PARTY

s I Children love cakes. Rich calces, j however, are bad for them, but plain cakes at parties may be made exciting 3 by the addition of bright coloured ' icings. These may be made quite easily at home, and some simple and 3 wholesome recipes are given below. Uncooked Icing. s Ingredients: One and a half cups of icing sugar, two tablespoons hot milk, s half tablespoon butter, half teaspoon s vanilla essence. Method: Add butter to hot milk, add ’ enough sifted sugar to make the mix- • ture the right consistency to spread. Add vanilla essence. Spread on cake. I Pink Icing. ' Add one tablespoon strawberry or other fruit juice in place of one tablespoon milk. Yellow Icing. Add one teaspoon egg yolk. Flavour with orange rind and one teaspoon lemon juice. Water Icing. This is a popular and easy icing to make. Thick simple lettering for birthday cakes can be done in this icing, but it is not suitable for elaborate decorations. Method: Put lib. sifted icing sugar into a basin, and add enough liquid to make the icing of a consistency that will just run smoothly off the spoon. The following icings can be made as before explained:— Orange Icing. Use orange juice and icing sugar. Coffee Icing. About half a cup strong clear coffee, or water and enough coffee essence to colour. Milk Icing. Use fresh milk instead of water 1o mix with sugar, flavour with vanilla. Method of Using Water Icing. Brush cake free from crumbs, stand on an inverted plate, which is standing on a larger plate. Pour icing over cake and spread rapidly round the edges with a knife. Allow to dry, ! decorate with coloured sugar, cherries, angelica, red jelly, or pistachio nuts. Butter Icing. One quarter ]b. fresh butter, one • quarter lb. sifted icing sugar, flavouring, colouring. Method: Cream, buttei and sugar together until quite soft. Add flavouring and colouring to taste. Cherry Icing. Add cherry essence and colour pink.