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Beating Bowl
5. For small cakes the oven should be pretty hot; for larger cakes only moderately so. If a broom-straw, pushed through the thick part of the cake, comes out clean and free from dough, the cake is done. [38] 6. When you take the cake from the oven, do not remove from the pans until it is somewhat cool not sooner than fifteen minutes. When you take it from the pans, do not turn it over; set it down on a clean cloth, on its bottom, and cover with another clean cloth.
These directions have as many parts as an old-fashioned sermon. Fortunately they are not so long.
III. Icing, Glazing and Ornamenting. 1. A GLAZED shallow earthen dish should be used in making the icing. 2. Allow a full quarter of a pound, or more, of the finest white sugar to the white of each egg. 3. Lemon-juice and tartaric acid whiten the icing. If used, more sugar will be required. 4. Sprinkle the egg with part of the sugar, and beat, adding more sugar from time to time. If you use flavoring, add it last. 5. Dredge the cake thoroughly with flour after it is baked; then wipe it carefully before icing or frosting. It will then spread more kindly. 6. Put the frosting on in large spoonfuls. Begin in the center and spread with a thin bladed knife or spatula, dipped from time to time in ice-water. 7. Let the frosting dry in a cool place.
IV. Recipes for Frosting.
TAKE the whites of eight eggs; beat to a stiff and perfect froth. Add pulverized white sugar, two pounds; starch, one tablespoonful; pulverized gum Arabic, one-half ounce, and the juice of a lemon. Sift sugar, starch and gum Arabic into the beaten eggs, and stir until perfectly firm.
Beat the white of an egg until you can turn the plate over without the egg running off, then add five heaping tablespoonfuls of pulverized sugar and one of starch. This quantity will frost one small cake. Flavor to taste. Glazing. Put into a porcelain or other glazed vessel, with a little water, the white of one egg well beaten, and stirred well into the water; let it boil, and whilst boiling, throw in a few drops of cold water. Then stir in a cupful of pounded sugar. This must boil to a foam, then be used; this makes a nice glace for cakes. V. Ornamenting Cakes.
For figures or flowers, beat up two eggs, reserving a third (white) till the cake has become dry after icing. Then insert a clean glass syringe into the remainder, and direct as you choose over the iced cake. Dry again. Ripe fruit may be laid on the icing when about half dry, with a very pretty effect, such as berries, etc. Save a little icing out, dilute with rosewater, and put on when that first done is dry. It gives a smooth, gloss.
The ornamentation may be colored pink by mixing a very little carmine or strawberry juice in the egg. The yellow rind of lemons, put in a bag and squeezed hard into the icing will give a yellow. So will a little butter-color, or preparation of anatto. For raised figures formed of frosting, a cone of strong white paper, rolled, with a proper orifice at the bottom, answers well, since it may be held upright, and easily directed to make the desired figures.
VI. Special Preparations.
CHOCOLATE preparation is made as directed for other frosting, with the whites of two eggs, one and a half cupfuls of best white ground sugar, six tablespoonfuls of grated chocolate and two tablespoonfuls of vanilla. Spread between the layers and on top of the cake, and serve while fresh, or when not more than one day old.