SMALL CAKES
No. 1. Jelly-roll. Make a layer of sponge-cake, and while it is still hot cut off the edges, spread it with jelly, and roll it together. Then roll it in a stiff paper and tie it. If the cake is not over-baked and is rolled while hot it will not crack. The paper will keep it in shape. Cover the top and ends with icing. Decorate it with tracings of icing, candied cherries, and angelica.
No. 2. Daisy cakes. Drop separate spoonfuls of sponge-cake mixture at intervals on a baking-sheet. Bake in a hot oven for a few minutes only, and watch carefully that the edges do not burn. The cakes will spread, rising in the center, and be thin on the edges.
Spread the flat sides with an icing colored green. Blanch some almonds, split them, and cut them in strips. Arrange them in a circle, and place in the center a little icing mixed with yolk of egg to color it yellow; or the icing can be white and the almonds colored in the oven to a light yellow.
No. 3. Medallion fruit-cakes. Use a sponge- or a cup-cake mixture and bake it in gem-pans. If they rise in the center cut off the tops to even them. Invert them, and with a small cutter stamp a circle in the center of each one and take out a thin layer of the cake. Cover the rest of the cakes with icing, or the cakes may be moistened with water and then rubbed over with powdered sugar to whiten them. Place in the center of each, where the piece was removed, a piece of preserved peach or other fruit, cut with the same stamp previously used, so the fruit will exactly fit the opening.
NO. 179. CUP-CAKES, DECORATION OF FLOWER DESIGN.