Frostings And Fillings
AND ICING TIPS
In the first
eggs should be cold, and the platter on which they are to be beaten
Allow, for the white of one egg, one small cup of powdered sugar.
Break the eggs and throw a small handful of the sugar on them as soon
you begin beating; keep adding it at intervals until it is all used up.
The eggs must not be beaten until the sugar has been added in this way,
which gives a smooth, tender frosting, and one that will dry much
than the old way.
Spread with a
evenly over the cake, and if it seems too thin, beat in a little more
Cover the cake with two coats, the second after the first has become
or nearly so. If the icing gets too dry or stiff before the last coat
needed, it can be thinned sufficiently with a little water, enough to
it work smoothly.
A little lemon
half a teaspoonful of tartaric acid, added to the frosting while being
beaten, makes it white and more frothy.
The flavors mostly used are
vanilla, almond, rose, chocolate and orange. If you wish to ornament
figures or flowers, make up rather more icing, keep about one-third out
until that on the cake is dried; then, with a clean glass syringe,
it in such forms as you desire and dry as before; what you keep out to
ornament with may be colored with food colours.
Set the cake in a cool
oven with the door open to dry, or in a draught in an open window.
If you want to color cake
ornaments on more natural way, you could use:
cranberry juices to color ornaments in a delicate pink.
- Saffron or
rind of an orange strained through a cloth for yellow.
chocolate for brown
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