Cream Cakes with Whipped Cream or St. Honore Cream

With some cream cake paste (No. 132) pushed through a socket pocket dress on a lightly buttered baking sheet some small round cakes, an inch and a half in diameter; cover over with powdered sugar and leave stand for a few moments, then remove all the sugar that has failed to adhere to the paste; push into a very slack oven to cook. Detach them from the pan as soon as done and split open the side to fill with pastry cream (No. 46), or whipped cream flavored with vanilla (No. 50). They can also be filled through the top by making an opening and placing the cover on upside down. Push a small string of royal icing (No. 101) around the edge all around the opening. Dredge over some fine pink colored sugar (No. 172) and fill the insides with St. Honore cream (No. 49) pushed in through a pocket.