Salt Lake Telegram | 1936-05-04 | Page 10 | Vary Icing on Cakes to Get Real Novelty in Production

Vary Icing on Cakes to Get Real Novelty in Production By Dy MARY E. E D DAGUE GUE GUEDo Do you ever vary your cake- cake making routine with baked icing Or boiled icing And do you know v the convenience of ice box icings There Is nothing very complicated about these unusual cako cake fro frostings In fact t they y arc are quite the contrary and save both time and labor Baked icing as you probably have guessed from front tho the name is baked right along with the cake Cake With Baked Icing One half cup butter h A cup granulated granulated granulated gran gran- sugar 4 eggs 1 teaspoon vanilla vanlUa 3 tablespoons milk 1 cup flour Jour 1 teaspoon baking powder teaspoon salt cup light brown sugar 14 teaspoon cinnamon Cream butter and beat in sugar Beat In in 4 tablespoons sifted flour with salt and baking powder and add alternately with milk and vanilla Spread in two oiled and floured shallow cake pans Beat whites of eggs until stiff stitt and beat beatIn beatIn beatin In brown sugar which has been rolled on a molding board until free from all lumps Jumps Pile lightly light light- ly on cake cako batter in both pans and sprinkle with cinnamon mixed with 1 sug sugar r. r Bake 40 minutes in a moderate oven degrees F. F P Put t layers together with custard sauce Ice Bo Box Boxi Icing a Three squares bitter chocolate 2 tablespoons hot vater water 6 tablespoons tablespoons tablespoons table table- spoons butter 2 eggs ggs 1 cup confectioners confectioner's confectioners confectioner's confectioners confectioner's con con- sugar J i te teaspoon poon va va- nilla Cut chocolate in small pieces and melt over hot water in double boiler Add hot water and stir sUr until thoroughly thoroughly thoroughly thor thor- blended Beat eggs until light and add with s sugar gar to chocolate chocolate chocolate choco choco- late mixture Remove from fire tire but let stand over hot water until thickened thick thick- ened stirring constantly Put cold coldwater coldwater coldwater water In bottom of double boiler boller and cool like custard-like mixture in top of double boiler by placing the pan In the cold water When cooled to lukewarm temp temperature add buttar butter butter but but- ter tar 2 at a time beating beating beat beat- ing it in thoroughly This Icing stiffens as it chills and is thick and smooth when wanted for use The cake should be slightly warm when the frosting is put on Broiled Icing One half cup brown sugar white 1 egg H Yr cup shredded Beat white of ot egg gg until it stands up in peaks Beat in sugar and spread on warm cake Sprinkle over with shredded d cocoanut and pl place ce under the broiling flame Turn the flame verr very low and place the cake as far from flame as as pos pos- sible About Abou degrees F. F is a aI I good temperature When I the top I becomes slightly brown the frosting is done Be careful not to let it burn