Bread, cakes, and biscuits / collected and described by S. Beaty-Pownall.

Date:
1906
Catalogue details

Licence: In copyright

Credit: Bread, cakes, and biscuits / collected and described by S. Beaty-Pownall. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    covered (as in Pig. 3), finishing it by passing the knife carefully round it with an even, circular sweep (never lilting the knifo till tho whole circle is made, or it will leave a ridge), to secure a nice smooth surface. '1 he knife must not be laid flat on the cake, but held slantingly, tbe back of tbe knife against the cake, and the blade at an angle of 45°, so as to carry off the surplus sugar with tbe sweep of tho knifo as you finish the circle. Let it stand till firm, in a dry place, if to be left as it is; but if to be ornamented with bonbons, glace fruits, &c., put these on as the icing begins to stiffen, arranging them in wreaths and sprays, &c., as you please. Ordinary cakes are iced directly on to the cake, but in many instances a layer of almond icing is placed on the cake, the latter being then iced as above, when this first almond icing is firm. (The recipe for this has been given.) When this paste is made (it should be fairly firm), roll it out with the rolling pin to the size and shape of the cake, lay it on the cake (which should have b cn trimmed to make it fiat and smooth), and again roll it with the rolling pin to level it nicely. If you put almond icing round the sides, roll these Fig. 3,