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Show m NANCY HAVEN'S Ketipe of the Month BUTTERFLY CAKE Tor a pretty centerpiece ... a delicious dessert . . . frost an angel food or chiffon cake with BLUSHING PINK FROSTING. Around the rim of the cake alternate pairs of green and white nancy hayen candy mint patties, set at an angle like butterfly wings; use a long gumdrop for body; colored cocktail picks for feelers. Set small bouquet bou-quet of fresh or artificial flowers In center of cake. . SB J I'lil . - . . V BLUSHING PINK FROSTING IVi cups Beet Sugar Vi cup warm water 2 egg whites, room temperature tem-perature l teaspoon lemon juice 3 drops oil of peppermint Red food coloring PLACE Beet Sugar, water, egg whites and lemon juice in the top section of a double dou-ble boiler, beat with an electric or rotary beater for about 1 minute, stirring around sides and bottom with a rubber scraper. (This pre-cook beating helps to dissolve the sugar and prevent pre-vent graininess in the completed com-pleted frosting.) SET top section of double boiler over boiling water and continue beating until frosting stiffens and holds its shape. (Be sure to use the rubber scraper occasionally occa-sionally during this cooking.) cook-ing.) The beating will take aoout 7 minutes, a mue more or less depending upon tne size of the double boiler and the vigor of beating. TURN frosting out into a wide-topped bowl and add flavoring, and red coloring, a few drops at a time to get desired shade. Beat for about 2 minutes (this helps to get the frosting to perfect smoothness) until frosting is slightly cooled. Swirl generously on the cake. |