Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-30
Ms. Wilson Goes
Lesson on Icing
Ho,U to Prepare Smooth, De.
lecsable Finish for Cake Wal
Interest Both Beginner and
More Experienced
BY MRS. M. A. WILSON

BY MRS. NJ. A. WILSON
convrsoht. 1881. 1y Mrs. N: A. Wilson. All
| stohts reserved
THE lesson today will be on icing the
L cake. No matter how delicious
| and delicate the cake may be. II 1t Is
poorly iced It has lost much Of its value,
while o plain and inexpensive cake,
daintily iced and decorated, will be
most delectable tidhit.
Many varieties Of icing are known to
success that she has in making them is
due entirely to the fact that she does
not entirely understand the method OF
preparing them. The first part Of this
lesson will now deal with the simple
water icing, and you will really be sur
rrised to find this simple icing will be
the real standby in all cake making.
How to Make Water Icing
Select a large bowl and scald the
bowl, wooden spoon and the spatula
to be sure they are free from any signs
Of grease. Then rinse in cold water
and wipe dry. using a fresh, clean tea
towel. Sift the sugar and you are ready
to begin.
The sugar used in the icing is always
XXXX or confcctioners' sugar. Any
other variety will not do and failure
will result. Sift to free from Jumps.
II hard, place on a clean sheet of paper
and crush with the rolling pin, then
sift.
Keep firmly in mind that all haste
makes waste when preparing the icing
and icing the cake. Allow yourself
plenty Of time and work quietly and
slowly. Then be assured Of success.
The flavor Is personal matter, SO
you may use any or all favorings that
you desire. If you like the delicately
tinted icings, then use the vegetable
colorings that come for this purpose.
Remember that the delicate and faint
colorings are the incest, SO don't over.
color.
Chocolate Water Icing
Place in mixing bowl
Three. quarters cup of cocoa,
| One and one-half cups of xxx
confccti0ners' sugar,
One teaspoon Of cinnamon,
One teaspoon of panillo.
Now add just sufficient boiling hot
black coffee to make 4 mixture that
will spread. Beat for few minutes
until nice md smooth. and the icing
will hold its shape. Now spread over
the cake.
This is the black, shiny chocolate
icing that the baker makes and the
housewife is so very anxious to imi-
tate.
Orange Water Icing
Place in mixing bowl
Juice of ono large orange.
One Tablespoon Of tcater and suM-
cient xxx confectioners' sugar to
make mature that ,cill spread.
Now add
One teaspoon Of orange ertract
and sufficient orange vegetable colorinS
!, to give the icing delicate orange color.
Yellow vegetable coloring may be used
, In place of the orange.
Beat the icing unit! smooth and mix. {.
, ture will hold its shape, then use to ice
the cake.
To make lemon water icing use three
tablespoons of water and the juice OF
. one medium size lemon, coloring the
, same rs for the orange water icing.
How to Ice q Cake
The cake should be one day old be =
fore icing, and il this is not possible
.. then be sure it is cold. To ice a hot
cake will cause the moisture to con :
: dense inside the cake. making it heavy
=, and overmoist. Thus it Is often wasted
because Of this.
|, Place cake on sheet of paper on a
: fiat surface. A plate will not do. A
: table or small cutting board is best.
. Trim the cake and see that it is smooth.
, For loaf cake, begin icing the side,
+ spreading with even, smooth strokes
away from you. If the cake has a
loose crumb and this comes of. take n
. small CRATER ard run it over the cake
to remove all this crumb before start
ing to ice. Then rub the cake quickly
with damp cloth. Us this will cause
the icing to cling to the cake at once.
Some cakes will require n second coat .
= ing in order to give a smooth, glossy
l., appearance.
h To leo Layer Cakes
c When the entire cake is coated with
t. the icing and looks quite rough, dip the
I knife in boiling water. shake to re-
\ move excess moisture and 60 over the
z cake until smooth. Now stand in warm
. oven for few minutes to dry off and the
3 cake Is ready.
:; To ice the cake successfully and with
!. the least possible trouble you will re.
l Quire two medium sized spatulas. The
'; knife with q blade about six inches Is
the best size for the housewife to use
When you are purchasing these knives
. see that they nrc soft and flexible, SO
. . that they will give and spring with the
: cake. This is really important.
q All icing that is left over, II stored
. in alright fruit jar and placed in the
= refrigerator, will keep for some time
= usually four or five days. If too dry,
. just add few drops Of boiling water
n and this leftover icing can be used
h again.
e Try using the leftover icing on plain
O crackers and then covering the cracker
. with either coconut, finely chopped nuts