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.
CUP-CAKES WITH DECORATION OF FLOWER DESIGN
Make a cup-cake mixture and bake it in gem-pans. Invert the cakes and cover them with icing Nos. 1, 2, or 3. Place on top of each one half a candied cherry, the flat side down, two pieces of angelica cut into diamond shape to imitate leaves, and a thin strip of angelica to imitate a stem.
NO. 180. FANCY CAKES.
1. CHERRY CAKES. 2. DOMINO CAKES. 3. MARBLE CAKES. 4. HEMISPHERES.
FANCY CAKES
No. 1. Cherry-cakes. Cut a layer of any kind of cake into pieces three inches long and two and a quarter wide. Ice them, lay on candied cherries cut in halves, small strips of angelica imitating stems, and angelica cut in diamond-shaped pieces imitating leaves.
The cakes in illustration are made of sponge-cake; the two on the outside are covered with icing No. 4, the other two with maple icing No. 5.