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Cake Confectionery and Little Sweets: Fill

These little cake bonbons can be made with delicious fillings. Cut a sheet of angel food cake, which should be about an inch thick, into tiny hearts. With a small round cutter remove the center of each, leaving the bottom one-fourth inch thick. Fill this little hollow with candied pineapple or any candied fruit mixed with a little fondant, or with chopped nuts worked into a little fondant. Then dip in red or pink fondant; these are nice for St. Valentine's day or for bridal occasions. Take some sponge cake and cut into slices about an inch thick, cut out with a small star-shaped cutter. Cut out half-way through with a smaller star cutter. Fill these hollows in with a chocolate custard. Spread a little white of egg on edges of stars, and place two stars together, then dip in yellow fondant, or chocolate fondant. Dip these little cakes in the fondant with a fork just as you would other bonbons and drop on paraffine paper to harden.

Little rose confections can be made by dipping small round cakes in rose colored fondant, and laying on top of each a few candied rose petals, arranged to look like a rose. Violet confections can be made by cutting small round cakes out of angel food cake, dipping them in violet fondant and decorating the top with candied violets.

Cut tiny stars out of a thin sheet of angel food cake or pound cake, dip in white fondant, and cover the tops over with the tiny silver or gold coated confectionery that one can obtain at the confectionery shops, and you will have silver and gold stars, which will be nice for Christmas. Cut some sponge cake or pound cake into little squares, dip into melted maple fondant, and decorate the top with halved walnuts, pecans or almonds. Cut some sponge or pound cake into slices an inch thick, then cut into cubes, make a little slit in one side, slip in a bit of preserved ginger, candied citron or orange rind. Dip in yellow fondant flavored with lemon or orange. Cut out some sponge cake to resemble sections of orange. Dip in orange fondant flavored with orange. Little heart shaped cakes dipped in pink or white fondant and then decorated in the center with little hearts cut out of candied cherries are nice. Squares or rounds of angel food cake dipped in fondant, and pressed with some sort of die, say a wish-bone, horseshoe, swastika or flower, then the impression made filled in with a different colored fondant carefully piped in with the pastry bag, are unique.

Cut out some of the cake with a leaf-shaped cutter. Dip into a leaf-green fondant flavored with pistachio, and you will have pretty cakes. The leaf can be veined with chocolate put on with the pastry bag and pipe. Cut out some sponge cake in shape of dominoes, dip in white fondant, and then mark the dots as in dominoes with melted chocolate.

Slice some sponge cake a fourth of an inch thick, and cut out with a cutter in small rounds. On one-half of these cakes spread jelly of different kinds, such as peach, currant, and raspberry. Put the unspread cakes on these, and cover with fondant. In flavoring the fondant use what combines with the jelly used--almond flavoring with the peach jelly, chocolate with currant and so on. Use differently colored fondants and they will look very pretty. SPICE NUTS Take two eggs, one cupful of granulated sugar, one-fourth cupful of almond meats, one-fourth cupful of citron, one-half teaspoonful each of cinnamon, allspice and cloves, one cupful of flour, and one teaspoonful of baking-powder. Cut the nuts and citron up very fine. Sift the flour and baking-powder together and mix with the nuts, fruit and spices. Beat up the eggs and sugar until light and thick, then gradually add the flour mixture. The dough should be stiff enough so that it can be formed into little balls about the size of a hickory-nut. If too stiff add a little water, if not stiff enough add a little more flour to make it of the right consistency. Drop on buttered tins about an inch apart and bake in the oven until a light brown. CHOCOLATE NUTS Take one cupful of flour and add to it one tablespoonful of baking-powder. Sift into a bowl and add one cupful of sugar. Mix well together. Melt one-half cupful of grated chocolate in a tablespoonful of hot water, add two teaspoonfuls of vanilla and half a teaspoonful of soda. Beat up two eggs, add the chocolate and one-fourth cupful of melted butter. Work into the flour and sugar mixture. The dough must be stiff enough to form into balls the size of a hickory-nut. Drop on greased tins an inch apart. When cool dip in chocolate fondant.