Candied Cherries and other Fruits. — These are
very pretty and useful for decorating cakes, and
as they will keep almost indefinitely in an air-tight
tin box, they are not expensive. They are gener-
ally cut in pieces unless they are very small.
_ Angelica. — This is also a very effective decora-
tion. If it is hard and sugary, soak it in warm
water for a minute or two, then dry. Cut it first
into thin strips, then into diamond-shaped pieces
to represent leaves, stars, rounds, &c. A com-
bination of angelica and cherries is very pretty.
Nuts, such as walnuts, filberts, Barcelona nuts.
&c., either plain, or iced, or caramelise^, may also
be used.
Bon-bons. — These may be had in many forms,
and if tastefully used they make a very simple
and easy decoration. Silver and gold dragees are
among the most useful.
Flowers, both artificial and real, make a very
effective and simple decoration.
Crystallised Flowers. — These can be bought ready,
such as rose petals, violets, orange flowers, lilac ;
and leaves to suit can be cut from angelica, or even
from citron peel. '
Caramelised Fruits. — This is a somewhat more
elaborate form of decoration, but one that may be
very lovely and very uncommon. A syrup of
sugar and water must first be prepared for cara-
melising the fruits. Take, say, half a pound of loaf
sugar, put it into an enamelled saucepan or sugar
boiler, and just moisten with cold water. Melt
slowly over the fire, skim, and then boil quickly
until the syrup is a golden brown colour. Add a
few drops of lemon juice, or two or three drops of
acetic acid. Remove the saucepan at once from
the fire, and dip the bottom of it into cold water
to stop the boiling. The caramel is now ready,
and must be used immediately. Any fruit used
must be perfectly dry✪ Caramelised Fruits or it will spoil the caramel.
The following are a few examples of what may be
used and how to prepare them :
Oranges. — Divide into sections, free from pith,
and if any juice oozes from them, dry in the oven.
They are better prepared the night before they are
wanted. Grapes. — Wipe, and dry in the oven,
leaving a piece of stalk. Red or White Currants. —
Prepare in the same way as grapes. Apricots or
Greengages. — Cut in halves and dry. Walnuts or
Hazel Nuts. — Shell, roast, and, if liked, stick two
together with a little almond paste.
Drop the fruits a few at a time into the caramel,
coat either one or all sides, lift out with a fork or
wire ring, and place on a greased tin or wire
stand. JDisturb the caramel as little as possible
when lifting out the fruits, and it will keep longer.
Hints on Decorating Cakes
Cakes, as well as other eatables, should be made
to look pretty as well as to taste good. Of course,
many cakes are better left in their simple state with-
out any decoration at all, and when this is the case
particular care should be taken with the baking to
avoid overcooking or burning, and consequently
an unsightly appearance.
In no circumstances should a cake be over-
decorated, and there are many simple and harm-
less forms of decoration which may be employed.
One of the simplest forms of decoration is a
sprinkling of sugar, or the cake may be brushed
over with white of egg and sprinkled with sugar in
two colours, or even chopped nuts.
Page 952 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Candied Cherries and other Fruits. — These are very pretty and useful for decorating cakes, and as they will keep almost indefinitely in an air-tight tin box, they are not expensive. They are generally cut in pieces unless they are very small.
_ Angelica. — This is also a very effective decoration. If it is hard and sugary, soak it in warm water for a minute or two, then dry. Cut it first into thin strips, then into diamond-shaped pieces to represent leaves, stars, rounds, &c. A combination of angelica and cherries is very pretty.
Nuts, such as walnuts, filberts, Barcelona nuts.
&c., either plain, or iced, or caramelised, may also be used.
Bon-bons. — These may be had in many forms, and if tastefully used they make a very simple and easy decoration. Silver and gold dragees are among the most useful.
Flowers, both artificial and real, make a very effective and simple decoration.
Crystallised Flowers. — These can be bought ready, such as rose petals, violets, orange flowers, lilac ; and leaves to suit can be cut from angelica, or even from citron peel. '
Caramelised Fruits. — This is a somewhat more elaborate form of decoration, but one that may be very lovely and very uncommon. A syrup of sugar and water must first be prepared for caramelising the fruits. Take, say, half a pound of loaf sugar, put it into an enamelled saucepan or sugar boiler, and just moisten with cold water. Melt slowly over the fire, skim, and then boil quickly until the syrup is a golden brown colour. Add a few drops of lemon juice, or two or three drops of acetic acid. Remove the saucepan at once from the fire, and dip the bottom of it into cold water to stop the boiling. The caramel is now ready, and must be used immediately. Any fruit used must be perfectly dry or it will spoil the caramel. The following are a few examples of what may be used and how to prepare them :
Oranges. — Divide into sections, free from pith, and if any juice oozes from them, dry in the oven. They are better prepared the night before they are wanted. Grapes. — Wipe, and dry in the oven, leaving a piece of stalk. Red or White Currants. — Prepare in the same way as grapes. Apricots or Greengages. — Cut in halves and dry. Walnuts or Hazel Nuts. — Shell, roast, and, if liked, stick two together with a little almond paste.
Drop the fruits a few at a time into the caramel, coat either one or all sides, lift out with a fork or wire ring, and place on a greased tin or wire stand. JDisturb the caramel as little as possible when lifting out the fruits, and it will keep longer.
Hints on Decorating Cakes
Cakes, as well as other eatables, should be made to look pretty as well as to taste good. Of course, many cakes are better left in their simple state without any decoration at all, and when this is the case particular care should be taken with the baking to avoid overcooking or burning, and consequently an unsightly appearance.
In no circumstances should a cake be overdecorated, and there are many simple and harmless forms of decoration which may be employed.
One of the simplest forms of decoration is a sprinkling of sugar, or the cake may be brushed over with white of egg and sprinkled with sugar in two colours, or even chopped nuts.
Records on this page
Caramelised Fruits