Wichita daily eagle. [volume] (Wichita, Kan.) 1884-1886, 1885-05-09
THE BAKERS SKILL.
1 GREAT IMPROVEMENT IN THE ART
OF MAKING CAKES
The Latest Noveities-The Grease-Laden
Loa.es of Former Times No Longer
in Existence Triumphs Of the
Coniectloner's Art
Chicago News Interview.

| Fine cake-makiny Is not 4 secret, but 1t Is
Ilan.festy an art. The regula ton, old-tims
fruit cak=, pyuni cak. aud jumbles are
still 10 De seen, but they no longer hold the
| palm Even the delicious sponge cake, SO
/ delightful IN chilihooi's memory, now takes
no lest back seat before the appearance Of
the multitude OF other Ii yht, feathery loavss
and layer cakes
e sell on an average about 800 worth
d CAKE each montn, said a young lady DO
Llnd the small counter Of a place where
'enulns u nestle com polnis in the way Of
Ofeac, Gaze, preserves, etc, are ofere1 for
sale. The demand is about equal for
delicate loaf cakes and layer cakes We
have Some call for old-fashioped fruit
cake, but there are several fruit cakes made
now much lighter AMI less lndige,tibIe that
really taste nicer, to1, and they seem TO lie
preferred We keep that old-time standby.
pound cake, on hand always too. LAYER
cakes are filled with everythins-jal q,
chocolate, nuts, creams, AMI fruit. Afsvor-
ite cake Is the one made with English VA
nuts A new cake is called walnut cream
the flavor being in the filling Another new
cake is pineapple The canned fruit is use /,
being chopped fine and mixed with fro.ting
for the filling Pinafore' cake is made with
alternate layers OF pink ani white icing, the
pink being given its tint by using a few drops
Of the fruit coloring that can be bought at
any grocer. Dolly Warden cake is
the sans thing except that instead Of
pare white icing chocolate is mixed
with il. TIE lighter and more delicate
cake can be made the better it is liked.
Consequently the greasy Ioaves, heavy
vita good butter, which our mothers were
taught 10 consider the proper temptation TO
place before company, no longer have an ex-
istence- The cake made now is mostly harm
less 10 the most delicately organized stom-
achs, but its awfully expensive to make.
But few ornsmsnted cakes are used by
Americans except On some pronounced fes-
tai occasion liks a wedding, and not always
tlen. The Germans make the most Use Of
ornamental cakes, but the cake Is very light.
Some Of the ornaments designed to make
the tops o. cakes glorious ara indsei of fear
full and wonderful construction. saw a
lot the other day-i00 or 500 There wers
those not more than inch high, and some
queer constructions at least three feet tall
"One had the form Of the trunk of q
palm-tree given to IT. with an immense
bu 'hy heal coInpo ed OF trailing roe vines
with silver leaves and orange buds Beneath
1t stood q winged figure arrayed in a cloak
la Hamlet-and engaged in the act of
hurting forth a crown Of thorn- 1t was a
touching matrimonial symboL Then there
were hands clasping hands, some tinted
flesh color, with the most miraculous cuffs
and frillS about the wrists. OF course there
w re marriage bells and horse shoes without
number. and Of considerable price There
were brides whose candy heads and sugar
features were shaded by little wells Think
OF a bride standing on cakei But more ef-
fective than the bride al ne were the repre-
sentatives of the bri 10 and bridegroom; he
was clothed in the prescribed full dre-s
black suit, with gloves and shirt-front a,
immaculite as theS confectioner's art could
manufacture for him from weet stuffS.
Tine German people sometimes use col
ored flowers on cakes for special occasions,
but not for weddings Many Americans,
however, consider cakes ornamented in any
way suggestive of being thing 10 gaze upon
aud not TO eat, in very bad taste. and seldom
use them. 1t is generally understood, even
by the buyers of these decorate loaves, that
being for ornamentation they are Of inferior |
quality. Chicago people buy a large quaint
ity Of nice cake, AMI We could sell far N IRE |
than we do il we had stores in different sec |
tons Of the city. 1t is field of enterprise |
open to any woman who knows how 10 bake |
and Pm sure don't know why |
more do not venture upon it.