For the best and richest kind of these cakes almond, walnut or hickory nut on each piece; or,
the Butter, Sponge, Genoise and Pound Cake a dot of icing of reverse colors,
mixtures are used by caterers; and other special Another form of decorating is to use ornament-
mixtures are made as occasion demands. ing icing in different colors, and with a cornet,
All the fillings given from No. in to No. 129, pipe on patterns of any description, setting it off
several of the tart fillings, and also the icings with dots or bright fruit jelly,
may be used for the Layer Cakes. Another way is to prepare tiny flowers and
The fruit jellies and jams make another variety stars beforehand from royal icing; or, buy small
of fillings, berry candies, dragees, etc., of different colors
The Nut Cake recipes and suggestions, as given and drop them on the small cakes as soon as
in No. 265, can be made into Layers and iced as they are iced,
suggested. The colored sugars may also be used in these
The Layer Cakes are made in two or three lay- cakes,
ers. When they are baked and cool, the filling Many bakers utilize stale cakes in this manner
is put between, pressed together, trimmed straight, without any filling, only they use different colored
and iced on top and sides. icing and sprinkle the cake with chopped nuts.
The jelly cakes are often sprinkled thickly with The plainer kinds are called Nougatinas. The
cocoanut, which makes the use of a thin icing others, made from black fruit cakes or ginger
possible and looks nice. bread, are generally iced chocolate, and are
Some caterers use the square pound cake, and called Negritos, or Negro Nougatinas. Of course
split it in two or three layers, put filling between there are many other ways of decorating and a
and ice. This makes very attractive Layer Cakes skillful inventive workman can devise thons^da
which are given special names. The cakes are oi them to make the cake look attractive,
named either after the flavors they contain, or » * •
are named after prominent persons or localities. LARGE TART CAKES.
In many of the best cakes a double icing is 276.— ORANGE TOURTE.
nsed. Either a firm fruit jam, or almond paste Bake from the Genoise Mixture No. 247, three
icing is put on and followed with another coat of even layers in large rings and let cool. Make the
Royal or Fondant. The English method of icing Orange Filling No. 118, and when cool spread on
Loaf and Layer Cake in this manner, is to take a ^'"O °^ ^^^ layers. On top of each layer of cream
thin almond paste or macaroon mixture, spread P"' * layer of thin slices of oranges from which
it over the cake, sprinkle or dip in shredded ^^^ seeds and the white pith has been removed,
almonds or nuts, and put the cake into the oven Place together with the third layer on top. Ice
for a minute to get a nice color; or, take a firmer with orange fondant icing and decorate with slices
paste which keeps its shape and put it on with °^ orange which have been split in its natural
bag and star tube in a decorative way; or, spread quarters and dipped in caramel sugar; or decorate
the paste over plain, and take a fork and make it ^i'l^ *''"•* glace, or with both oranges and fruits,
rough looking, then put the cake in the oven to 277.— VIENNA TOURTE A LA CREME.
color. When cold the cake is finished with Bake three thin bottoms from Mixture No. 83
fondant or royal icing, or decorated with French or No. 84; or make a special mixture like this:
fruits glaces. Rub twelve ounces of sugar very light with
The Layer Cakes are also baked in large sheets, seven yolks, and mix with twelve ounces of starch
two layers put together with filling and iced in ai:d two ounces of melted butter, and bake this
one whole sheet; or, cut up in small squares or to very thin crisp bottoms.
diamonds before icing and dipped in the icing like Fill with the Vienna Cream No. 122. Ice with
Page 39
Presented as published in 1907. 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
For the best and richest kind of these cakes almond, walnut or hickory nut on each piece; or, the Butter, Sponge, Genoise and Pound Cake a dot of icing of reverse colors, mixtures are used by caterers; and other special Another form of decorating is to use ornamentmixtures are made as occasion demands. ing icing in different colors, and with a cornet,
All the fillings given from No. in to No. 129, pipe on patterns of any description, setting it off
several of the tart fillings, and also the icings with dots or bright fruit jelly,
may be used for the Layer Cakes. Another way is to prepare tiny flowers and
The fruit jellies and jams make another variety stars beforehand from royal icing; or, buy small
of fillings, berry candies, dragees, etc., of different colors
The Nut Cake recipes and suggestions, as given and drop them on the small cakes as soon as
in No. 265, can be made into Layers and iced as they are iced,
suggested. The colored sugars may also be used in these
The Layer Cakes are made in two or three lay- cakes,
ers. When they are baked and cool, the filling Many bakers utilize stale cakes in this manner
is put between, pressed together, trimmed straight, without any filling, only they use different colored
and iced on top and sides. icing and sprinkle the cake with chopped nuts.
The jelly cakes are often sprinkled thickly with The plainer kinds are called Nougatinas. The
cocoanut, which makes the use of a thin icing others, made from black fruit cakes or ginger
possible and looks nice. bread, are generally iced chocolate, and are
Some caterers use the square pound cake, and called Negritos, or Negro Nougatinas. Of course
split it in two or three layers, put filling between there are many other ways of decorating and a
and ice. This makes very attractive Layer Cakes skillful inventive workman can devise thousands
which are given special names. The cakes are oi them to make the cake look attractive,
named either after the flavors they contain, or » * •
are named after prominent persons or localities. LARGE TART CAKES.
In many of the best cakes a double icing is 276.— ORANGE TOURTE.
used. Either a firm fruit jam, or almond paste Bake from the Genoise Mixture No. 247, three
icing is put on and followed with another coat of even layers in large rings and let cool. Make the
Royal or Fondant. The English method of icing Orange Filling No. 118, and when cool spread on
Loaf and Layer Cake in this manner, is to take a ^'"O °^ ^^^ layers. On top of each layer of cream
thin almond paste or macaroon mixture, spread P"' * layer of thin slices of oranges from which
it over the cake, sprinkle or dip in shredded ^^^ seeds and the white pith has been removed,
almonds or nuts, and put the cake into the oven Place together with the third layer on top. Ice
for a minute to get a nice color; or, take a firmer with orange fondant icing and decorate with slices
paste which keeps its shape and put it on with °^ orange which have been split in its natural
bag and star tube in a decorative way; or, spread quarters and dipped in caramel sugar; or decorate
the paste over plain, and take a fork and make it ^i'l^ *''"•* glace, or with both oranges and fruits,
rough looking, then put the cake in the oven to 277.— VIENNA TOURTE A LA CREME.
color. When cold the cake is finished with Bake three thin bottoms from Mixture No. 83
fondant or royal icing, or decorated with French or No. 84; or make a special mixture like this:
fruits glaces. Rub twelve ounces of sugar very lightly with
The Layer Cakes are also baked in large sheets, seven yolks, and mix with twelve ounces of starch
two layers put together with filling and iced in and two ounces of melted butter, and bake this
one whole sheet; or, cut up in small squares or to very thin crisp bottoms.
diamonds before icing and dipped in the icing like Fill with the Vienna Cream No. 122. Ice with