Baba Syruped or Iced

With some baba paste (No. 129) fill a well-buttered baba mold three-quarters full; stand this in a moderately heated place, cover and leave until the paste has reached to the upper edges of the mold, then set it on a pie plate in a slow oven to bake; this operation ought to take from an hour and a quarter to an hour and a half; as soon as baked cut away any surplus paste overreaching the top and invert the baba on a grate. Prepare a thirty-two degree hot syrup flavored with good rum; soak the baba with this, applying it with a brush, and let drain well. It can be served simply soaked with this syrup or else iced with a light layer of water icing (No. 102) or fondant (No. 58) well flavored with rum. After the icing has dried remove the baba carefully from the grate and lay it on a dish; should it be iced decorate the icing with angelica lozenges, halved cherries and cuts of orange peels, surrounding the base with a circle of marchpane in small cases; serve.