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Geneva Lake Cakes

Device for showing fine icing work that is lost on large pieces. Make 2 jelly cakes of 3 or 4 layers each and of diameter as broad as the largest cake stands will hold, and cut out the inside of all but the bottom layer of the cakes, making a basin surrounded by a wall. Spread the inside with some kind of jam to hide the cake and then fill them to the brim with the clearest jelly, amber color for one and light red for the other. Ice over the top surrounding rim of cake.

The jelly when poured in must be just at the point of beginning to set. If too firm its transparency will be destroyed, and if too thin it may soak into the cakes.

On the glassy surface of these lakes may be placed white swans of the finest icing, water lilies, boats, gondolas, arbors set on islands, trees, temples, fountains, all of the smallest practicable size. Every thread of the finest icing shows plainly on the surface of these jelly charlottes, and besides they are very good to eat.