Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Proceed same as for Savarin Cake; set a sponge and work in the other ingredients when ready. Bake in the Turban or Baba forms, and dust with vanilla or cinnamon sugar while warm. The Savarin and Baba mixtures are also used for PUDDINGS. In this case the cake is saturated with a light syrup, flavored with rum or kirschwasser and served with another sauce. (See PUDDINGS.) 410.— BERLIN NAPFKUCHEN. 2 lbs. flour, lyi lb. butter, 6 ozs. sugar, ^ pt, milk, 3 ozs. yeast, 8 whole eggs, 8 yolks, 6 ozs. citron, 6 ozs. chopped almonds, 8 ozs. sultanas, 8 ozs. currants, the grated rind of one lemon, a little ground mace. Warm the flour, dissolve the yeast in the warm milk; cream the butter and sugar with the eggs; add the milk and yeast and beat in the flour; add the fruit; fill in the well-buttered form about half, and let raise till nearly full; bake in medium heat. When done, brush with melted butter and dust with sugar and cinnamon. 411.— DRESDEN BABA. I lb. butter, 8 ozs. sugar, 12 whites of eggs, 16 yolks, I lb. 6 ozs. flour, 2 oz. yeast dissolved in a little warm milk, the grated rind of one lemon, 4 ozs. shredded almonds. Cream butter, sugar and yolks, Beat the whites firm and mix into the cream with the yeast; draw in flour lightly, but fully; sprinkle the wellbattered form with the shredded almonds, fill half full with the mixture; let raise in a warm place till nearly full, and bake in a medium heat. When done, brush with butter and dust with sugar and cinnamon. 412.— PLAIN GUGELHOPF. Two and one-half pounds of flour, one- half pint milk, two ounces of yeast to make a soft sponge with part of the flour. When the sponge is ready, add one pint of warm milk, eight ounces of sugar, eight ounces -ORNAMENTING LARGE CAKES. The suggestions I have given about ornamenting the small cakes, can be applied in a more elaborate way for the larger cakes. The ROYAL ICING may be colored in delicate shades, or left plain; the FONDANT and WATER ICINGS may be used in the same manner, The CHOCOLATE and CARAMEL ICINGS are also effective for decorating, if trimmed in pink or white colors. The cake to be iced should be trimmed straight and the icing put on in one or two coatings, and let dry before decorating. I think a fine line ornamenting the most artistic, but it requires considerable skill and long practice, aiso a steady hand. In decorating, it is best to find the exact center of the cake; mark the outer edge in even divisions, and put on the design. A plainer and more practical way, and most effective, for the less experienced, is to use stamps, designs of scrolls and figures, which can be made, or bought in supply houses, Mark out the top of the cake with a square or star pattern in divisions, mark the divisions with the scroll or stamp, and then trace the lines with bag and tube. The Royal Icing should be light but tough, for line-ornamenting, with very little acid; or better, without any, because acid makes the icing porous and the lines break easily. To increase the effect, silver and gold dragees, leaves and flowers, made from icing and gum pastes, may be used. For cakes iced with Fondant and Water Icing the French fruits glaces may be used for leaf and flower effects; also for small baskets and cornucopias, interspersed with a line decoration of Ro>al Icing. The different colored fruit jellies may be applied, pressed through a cloth and filled in a paper cornet, between the other decorations, which is also very effective and rich looking. Other large ornaments for cake tops are made from firm macaroon paste in form of rings and scrolls, baked and put together with caramel sugar or Royal Icing, decorated with piping and with candied fruit, etc.