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Show Luscious White Cake Base Recipe- - ,:J-:y--',-- Greeti6ltoiraiHtwo layer cake pans. Line each with waxed paper cut to fit pan bottom. Grease the waxed ' paper. Sift together and set aside 3 cups sifted coke tour 3Va teaspoons baking powder Va teaspoon salt ' Cream together in a large bowl until butter is softened Vi cup butter. 2 to aspoons almond extract Add gradually, creaming until fluffy after ' eaph addition 1 Vi . cups sugar Measure IV cups milk Beating only until smooth after each addition, alternately add dry ingredients in fourths, milk in thirds to creamed mixture. Finally beat only until batter is smooth (do not overheat). Beat until frothy 5 egg whites Add gradually, beating well after each addition ' ' Va cup sugar Continue beating until rounded peaks are formed. Spread beaten egg whites over batter and gently fold together. Pour batter into the prepared pans. Bake at 350F 25 to 30 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake, or util cake sprm lightly at center. , " , , Cool cake layers 10 min. in pans on pooling racks. After cooling, run spatula gently around sides of pan. Cover with ccluig rackv Invert and remove pan. Immediately peel off waxed paper and turn cake right-sid- e up. Repeat for the second layer. Cool completely. Prepare Seven-Minu- Frosting te Tint to desired color by blending in, a drop at a time,mtil frosting is a delicate pink color : Rod food coloring Ptyce one cake layer on a serving plate. Spread frostingover tojTof botton layer. Cover with the second layer. Spread frosting on sides and top 'of cake; Swirl frosting with the back of a spoon to create a decorative effect (see photo). o 0 ' 1 V To Decorate Cake Prepare, peel, and cool ', 3 d oaas " hard-cooke- .wv softened Vi 1. cup butter !...... A 'V. ...I J V . j k X :.. Cut the eggs into halves; remove egg yolks to a bowl. Mash with a fork and add 1 tablespoon milk Blend to a smooth paste.. (Reserve the hard-cook- r 'i W . y To make leaves, force the green frosting through pastry bag and a No. 66 leaf deco- rating tube. One 9An. layer cake : f Easter Basket Cupcakes I For 'the layer cake pans, .substitute 18 muffin pan wells; line with colored paper baking cups. Follo Bas! Reciper Fill baking cups one-ha- lf full. 2-- 3 if, ... , ',.- a-- - , f - , r ' . . . . T- - - ."-'f- j. , Z- - I ktVi V in. 'i Vxv Bake at 4006F 18 to 20 min, or until cakes test done. To complete cupcakes, 'rK---- , r U- ' - mm t) ' ; -. mum I h iri in Remove &naouot single " . . in il iin i in. ,l iin.Ki i wliiVtiw.mtiiJrMi-'iMimw'-.- t ..iw.iiii . "- I v . . v in other - ths, In-four- .j v prepare your favorite butter frosting Using a sharp knife, cut a cone shape out of top, of each cupcake lea ving a rim about Vz in. wide around top edge.. Remove cone shapes and use for sampling. Spread butter frosting in the cavity of the cupcake. Fill cavity with multicolored jelly beans so that they extend slightly over edge. Swirl a small amount of butter frosting around edge of cupcake. Sprinkle frosting with moist, shredded coconut, cut into short lengths. fVm tddition. igraToa rnrougn colored part only; white Is bitter) ' teaspoon ground maco Add gradually, creaming until fluffy each addition Va cup sugor Add one at a time, beating thoroughly after each addition 2 ogg yolks and y ' 1 egg ;:'. Set aside. I To make rosettes, force the pink frosting through pastry bag and a No. 27 star decorating tube. Garnish with grated chocolate. JfS iarC I . Tint remaining frosting to desired color by blending in Rod food coloring Decorate cake as in photo with rosettes and leaves. : While eggs are cooking, put lata 'J " ' ; V;r-A" .wJX Willi -- 0 -- ' Eaa Yolk Cookies i Blend together 1 tablespoon butter, softened teaspoon vanilla extract Thoroughly blnd in, in order V cup sifted confectioners' sugar 1 Va teaspoons warn cream Remove Vi cup of the frosting. Tint to desired color by blending in Green food coloring (If less than one drop is needed, dip tip of a wooden pickJui the food coloring, ' then into frosting.) ttti a xCirni n .1 n r ttir3 lhCrcugtrr' cf CU rolliiMiM needsd'ior a rfainder to reirigeraior immecnaxeiy. noil aougn vs in.' thick on a lightly floured surface. Qui into desired shapes with a lightly floured a cookie cutter. Sprinkle with colored sugar; Repeat procedure with remaining cookie dough. ed . Bake at 325'F 12 to 14 min; or until cookies are lightly browned. Remove immediately to cooling racks to cool. About 6 doz. small cookies APRIL 3, 1955 vJMUY WEEKLY MAGAZINE |