The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-06-08
Icing and Filings For Cakes.


Icing and Filings For Cakes.
Since the passing of the old-fashioned
pound cake. such as our grandmothers
used to make the plain, unadorned loaf
cake is not much in evidence, and q. very
great variety of icings and filings have
been invented in order to give richness
as well as variety
Icings and filings increase the amount
of sugar used in this class of dishes, and
for this reason a plain, simple cake re-
cipe is best used for layer cakes. The
same mixture may be used for icing and
filling the cake. BY adding fruits, nuts
or different fiavOrings and colorings to a
portion of the icing we may use it for
the filling, while the plain mixture is
used to ice or cover the cake.
PLAIN ICINGS
There are several kinds of what may
be termed plain icings which are COM
posed simply of sugar and water or su-
gar and milk with white of eggs, or SUI
gar and fruit juices or wine. Water ic-
ing is the simplest. but not much of a
favorite with home cake bakers It is
made by naoistening confectioner's sugar
with enough boiling water to make a
paste that will spread easily. adding fla
voring and spreading smoothly over the
cake with a flexible knife dipped into
hot water. A little lemon juice may be
used instead of the boiling water. This
is called confectioners frosting or ic-
ing.
TO PREPARE THE CAKE FOR
ICING
Cakes can be iced when warm, but II
is better to let delicate cakes cool first.
Fruit cakes should not be iced until they
are to be used. as the icing will turn
brown from long standing. When whites
Of eggs are to be used in the frosting,
have them perfectly fresh and very cold.
Allow two whites Of eggs for a large
cake.
ecrar,a a,a +,iv,, Of al 7,,-ov, 49,
loose particles from the cakes to be iced
and dust we'll with -four Shake off all
that win not cling to cake.
Use graduated sugar for boiled icing
A very good plan is to cut a. piece of
pasteboard two inches larger than the
cake. Cover this with white paper. place
your cake on this and fill and ice IN
this way you have a smooth fiat surface
for your cake and the margin of paste
board will catch the icing that may run
cake viii keep nicely on the pasteboard
and is easily handled
When filing or icing a cake place the
mixture by spoonfuls IN the center, and
work out toward the edge, working
swiftly and deftly with a. flexible knife
For smoothing the icing dip the knife
into hot water to prevent it from stick
ing.
Set the cake in a cool place to harden
the icing.
The cake may be ornamented with
piping if desired. This can be done by
pressing the stiff Ding through little
tubes made of stiff white paper.
WHITE OF EGG ICING
Wet three-fourths Of a cupful of con-
fectloners sugar with the white of an
egg and two tablespoonful of cold wa
ter. Beat until it is firm and white then
add little lemon juice or cream of tar
tar
PLAIN BOILED ICING.
Put one and 04le-ha3f f15Df11lS af en-
gar in a saucepan with half cupful of
water. Stir until the sugar is dissolved.
and then do not disturb. Let boil until
it viii thread when dropped from a
spoon While syrup is boiling, beat the
whites of two eggs to a stiff froth and
when syrup is ready pour it gradually
into the eggs beating briskly. Contin-
ue to beat until thick and glossy Add
havoring. To this icing may be added
shredded cocoanut. chopped nuts. al
mOnd paste or chopped fruits. "A little
cocoa with vanilla. havoring viii make a
delicious icing
FoNDANT ICING.
This is a very dainty icing and re
quires no eggs. 1t Keeps well and cuts
smooth 1t is made by boiling the SUI
gar as for plain boiled icing. but until
it viii form a soft ball between the fng-
ers when dropped in ice water. Pour this
out on an oiled marble pastry slab CO
cold platter. and when cold enough 70
show the impression of the finger. stir It
rapidly with a wooden paddle until
white ard firm. Knead a few minutes
like dough. Put into a saucepan. stand
over boiling water and stir until it is
soft enough to run. then pour quickly
/ over the cake. IF too stiff add a very
/ little boiling water, a few drops at 4
time, being careful not to make it too
4 thin.
OPERA CARAMEL ICING.
Put one and one-half cupfuIs Of
4 brown sugar in a saucepan. Add three
/ quarters of a cupful of thin cream and
I level tablespoonful of butter. Boil
until a soft ball can be formed by
dropping a little Of the syrup into Ice
i water. Then remove from the fire and
beat until it is stiff enough to spread
nicely.
ICE CREAM FILLING.
Soak quarter of a package of any
/ gelatine preparation in quarter of a
cupfuI of cold water until tender. Whip
a pint of sweet, double cream very
stiff lifting off the froth as it forms
/ and placing it on a fine wire sieve.
/ Place sieve in a basin and set in the re-
/ frigerator or very cold place to keep
4 the cream stiff When all the cream
| is whipped. sprinkle over it half a cup
| full of powdered sugar Fold in care
| fully Flavor with a teaspoonful Of va
| nilla or a tablespoonful Of Wine Dis
solve the gelatine in a quarter of a cup
| full of boiling water and s4rain into the
| cream, then stir until the gelatine is