The Montgomery advertiser. [volume] (Montgomery, Ala.) 1885-1982, 1909-12-19

Little cakes. prettily decorated, are
not only more festive in appearance
at Christmas time than large loaf
cakes, but they have the advantage
Of keeping fresh longer. They may
tbe made from large plain sponge
| cake. that can be cut into squares
or other shapes. and then ornamented
with fcfngs. favored in unique ways.
After baking the cake let 1t become
cold before cutting and icing.
Little cakes or many hued frostings
and fancy decorations crowd the city
, bake-shops. Most Of them, with the
exception Of few imported ones,
can easily be duplicated BY good
cook. Some are the size OF over
grown chocolate creams. and when
they are completed hidden In icing--
each q different eolor--they look ex-
actly hike French creams and would
way shops sell them for three and
i've cents apiece. But there IL no
reason. IL good materials are used.
why they will not be as delicious IL
made at home, and they will certainly
be much cheaper Some may be coll
l.ored pink and hayored with rose.
others green and favored with pis-
tachio extract, others with yellow
icing, favored with orange or lemon,
and still others with chocolate.
Very nice little cakes are made
from orange sponge cake, cut into
shapes of orange lobes and dipped in
| bright yellow frosting. For this
frosting mix sifted powdered sugar
with the yoke OF an egg. the grated
rini OF couple of oranges and the
Juice of one. Enough powdered
sugar should be used to prevent II
from running. A pale green icing is
made with grated lemon peel and q
few drops of vegetable green. The
Juice of one or two lemons takes the
place of the yolk and the orange
Juice.
Domino cakes far familiar to every
one and can easily be made at home.
The bottom and sides should be
eoverei with chocolate icing and the
top with icing, dotted with chocolate
to initiate real dominos.
Snow white Cakes.
Small cakes containing minced nuts
may be covered with chocolate icing,
then dipped in a white one and orna-
mented with halved nuts. When cut
In two the cakes display two layers
OF frosting. a white and a brown one.
Again, the cake may be spread with
maple sugar Icing decorated with nut
meats. For pink cakes the juice from
jar of preserved strawberries may
be used, with enough powdered sugar
to make firm frosting. A few OF
these cakes may be covered with
snow white frosting and decorated
with candied fruits. A plain cake
foundation should be used.
Little snow white cakes decorated
with a strip of angelica and caadied
cherry carry out the green and red
Of the holly and are nice to serve
with ice cream at the end of the
Christmas dinner.
Daisy cakes are also pretty. Cut
shallow cake in rounds with cooky
cutter. Ice them with pale green,
yellow and chocolate frostings. Be-
fore the frostings become firm put
piece of candied fruit in the center.
preferably a piece of orange peel or
this arrange blanched almonds. cut
In halves to simulate petals. DO not
use white or light colored frostinRs.
as they Will not contrast enough
with the almonds.
A fig cake is another novelty in
small cakes displayed by the shops.
Have ready tiny rounds of cake the
size of fig. Press half fig into
the top of each and dip them into
white icing. Decorate In any way
desired,
Surprise Cresm Cake.
q "A Foundation, of plain sponge cake
can be used for these sweets, Bake
layer of cake about On jnchs Thick
When 1t Is cold turn out on a bread
board and split open. making two
layers. Spread one with jelly or any
nice filling and press the other on 1t.
This must be done with care, as too
much pressure viii make the cake
heavy. Cut the cake into q variety