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Show Thursday, Jan. 28, 1982 PlQt 9 in center comes out clean. Set small pan of water on bottom rack in oven. THE SENTINEL - 4 cups unsifted flour 2 teaspoons ground cinnamon f hi . J teaspoon ground nutmeg teaspoon baking powder 1 teaspoon salt Vi teaspoon ground cloves Vi teaspoon ground allspice 2 cups butter or margarine, 1 J, ! "iff' ' 1 Cool 15 minutes on wire racks. Loosen edges of cake and invert onto wire racks. Remove brown paper! cool completely. With toothpick, poke holes in cake. Brush layers with remaining V cups orange juice. Let surface dry before frosting. at room temperature 2 cups sugar 12 1 ' 15 eggs Decorator's Frosting cups vegetable shortening cups (about 4 To prepare decorator's frosting: In large container (8 quart) cream shortening, and confectioner's sugar. Blend in egg white, s almond extract and milk. Add more or less milk as needed for suitable spreading and decorating consistency. Frosting may be stored in the refrigerator in a plastic container with tight seal. pounds) sifted confectioner's sugar 5 egg whites 5 teaspoons almond extract 3 to 4 tablespoons milk, as needed Green and red food coloring nrn ;f ;.'Vi To prepare cake: Grease, then line and bottom and sides of 11 inch, round cake pans with brown paper; grease paper well. Set aside. In large container (8 quart) combine candied fruit, dates, raisins, pecans, currants, ginger, marmalode, 1 cup orange juice, orange peel, vanilla and almond extracts; mix well. Set aside. In large plastic bowl, mix together flour, cinnamon, nutmeg, baking powder, salt, cloves, and allspice; set aside. In large bowl or electric mixer, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir cake batter into fruit mixture. Spoon batter into prepared pans to within ' inch from top of To assemble cake: Measure 3 cups frosting into bowl. Add a few drops red food coloring to get a desired pale pink frosting. Place 11 inch layer on cake stand or serving plate. Frost sides and top. Center layer on top and frost. layer. Measure 2 cups Repeat with white frosting into pastry bag fitted with star tip No. 30; pipe shell design along edges of cake. Measure 2 cups frosting into bowl. Tint with red food coloring to get desired pink for flowers. Pipe flowers onto squares of waxed paper attached to a nailhead with a dot of frosting. Arrange on cake or freeze in a tightly sealed container. Tint remaining Vi cup frosting with green food coloring. Pipe leaves on cake in desired arrangement. Yield: 50 -- -- -- - i layer: 2 hours layer: 2 hours and 20 minutes layer: 2 hours and 45 minutes. 1 i pan. Bake in a 300 degree oven according to chart below or until cake tester inserted servings. wadding later in the week. A variety of options or available in the homemade coke, . I;.: I ...Li a .1 L l II J :II L!J I.. vuA iu uiiiwivih nmu iui wuin luyvrii wimv iu a inuiii-uuvranaina lfrom me iroamonai cake. The result is always delicious, just like the cakes your mom used to make I A royal wedding 1 1 cake Continued from Page 8. V cups orange juice, divided tablespoon grated orange peel f 1 ilj' li! "133 1 W IHafit teaspoon vanilla extract teaspoon almost extract m tFu Come See Our Wide Selection Of Wedding Items. Caterfatf Dun Dinner Luncheoni Bowling Banquet! Company Parties Dance Floor Church Dinnen Golden Wedding Annlrersarie From Small Homo Parties To Complete Banquets 30 to 300 Seating Gold Room EluoRoom Ceremony Cake. Catering Bride's Room Tuxodos InritationsNapkini also: Wedding Breakfasts 'Let Us Coordinate Your Next Wedding Or Party.' Catorlnsto nciSS com to us. FREE Bride's Guide A. formerly Clair's Hallmark 2081 E. 9400 So. next to Smith's Canyon Center 254-2C0- 0 10500 South Redwood Rd. Toasting Goblets Keepsake Albums Guest Register Books Thank You Notes Bride's Registers Plume Pens Cake Platters & Knives Ring Bearer's Pillows . 943-450- 2 Cxssrs&iy Sandy's All occasion Gift Shop" |