CAKES, PUDDINGS & FROSTING
CAKES
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4
cups diced unpealed apples 2 cups sugar
2 cups flour 2
eggs
1 cube soft margarine 1/2 teaspoon salt
2 teaspoons baking soda 1 teaspoon
vanilla
1/2 teaspoon allspice 1/2 teaspoon nutmeg
1 teaspoon cinnamon add nuts
for John
(no liquids)
Mix ingredients together and bake at 325 degrees for 1 hour.
BANANA NUT CAKE Ethel Guzzardo
2
cups cake flour 1 1/2 cups sugar
3/4 teaspoon soda 1
teaspoon vanilla
1/2 teaspoon salt 2
eggs beaten
1/2 teaspoon baking powder 1 cup mashed bananas
(3-4)
1/2 cup shortening 1/3
cup sour milk
1/2 cup chopped nuts
Sift together first four ingredients. Cream sugar and shortening. Beat in eggs and bananas. Add flour mixture alternately with sour milk and beat until smooth. Add nuts and vanilla. Bake in greased pan (9 x 13") or in layer pans. Bake at 350 degrees for about 1/2 hour.
CARROT CAKE Mrs. Davis
2
cups grated carrots 1 cup raisins
1 1/2 cup sugar 1 1/2 cup water
1/3 cup oil
Heat slowly and simmer 5 minutes. Cool
2 cups flour
1/2 teaspoon baking soda
1 cup chopped walnuts 1 teaspoon nutmeg,
cinnamon
1/2 t salt, cloves, allspice 1 teaspoon
vanilla
Fold dry ingredients into carrot mixture; add vanilla and walnuts. Bake 35 minutes at 350 degrees.
CHOCOLATE BANANA CAKE
4 oz
sweet chocolate, melted, cooled.
2 1/2 cups all purpose flour 1 1/2 cups sugar
2/3 cup shortening 1/2
cup plain yogurt
3/4 cup milk 1
cup mashed bananas
3 eggs
(about 2 medium)
1 teaspoon each salt, baking soda, vanilla
Mix all cake ingredients; beat 3 minutes at medium speed, scraping bowl occasionally. Pour batter in 13x9" pan. Bake at 350 degrees 35 to 40 minutes, until top springs back when touched in its center. Cool 5 minutes; invert on rack; cool completely.
Topping
1 1/2 cups packed brown sugar 1/4 cup corn
starch
1 1/2 cups milk 1/4 cup butter
2 eggs slightly beaten 1 cup mashed
bananas
1/2 cup rum 2
bananas sliced
chocolate glaze - see below
Mix brown sugar and cornstarch in sauce pan. Stir in milk; add butter. Cook over medium heat until mixture boils and thickens. Combine eggs and 1 cup mashed bananas; add to mixture. Stir constantly until mixture simmers. Add rum; cook over low heat stirring 2 to 3 minutes or until thick. Cut cake into squares; spoon topping over each piece. Place a slice of banana on each. Drizzle chocolate glaze over top.
Chocolate glaze
Melt two oz semisweet chocolate; add 1/3 cup water, 1/2 teaspoon vanilla and 1 cup confectioners sugar. Mix well. Add more water if needed to thin.
CHOCOLATE SHEET CAKE
Mix in a bowl:
2 cups flour
1/2 teaspoon salt
2 cups sugar 1
tablespoon soda
2 eggs
1/2 cup sour cream
In a pan bring to a boil:
2 sticks margarine 2 oz
unsweetened chocolate
1 cup water
Add all at once to flour mixture. Bake in a 18x11 1/2" pan at 350 degrees for 20 minutes.
While baking make frosting. Bring to a boil:
1 stick margarine 1/3
cup milk
2 oz unsweetened chocolate
add to pan:
1 box confectioners sugar 1 teaspoon vanilla
1 cup chopped pecans
Spread on cake as soon as it is taken from the oven.
CHRISTMAS FRUIT CAKE Grandma Benenato
3 cups brown sugar 2 scant cups butter
(4 cubes)
6 eggs beaten separately 1 lb.
seeded raisins
1 lb. currents 1/2 lb. citron
1/2 cup molasses 1/2
cup sour milk
1 t each cloves, mace, nutmeg 1 wine glass brandy
1 t soda in warm water 4 cups flour
Cream butter; add sugar and beat. Add spices, sour milk and molasses and beat. Add egg yolks and brandy. Add alternately, beaten egg whites and flour and soda dissolved in a little warm water. Add fruit, first having added 2 healing tablespoons flour. Beat again. Line 3 greased pans with waxed paper. Bake in the three pans at 300 degrees for 2 1/2 hours. I add candied cherries and mixed glaze fruit to this recipe. Pour fruit brandy all over cooked cake and wrap well. Brandy gives it oomph and makes it keep along time.
DRUM CAKE
8 eggs
1 tablespoon water
8 tablespoons sugar pinch
salt
8 tablespoons flour
grated lemon rind (optional)
Add sugar, salt and water to yolks. Beat until thickened. Sift
flour gradually into yolks. Fold in stiff egg whites. Bake in 7 or 8 layers in
pans first buttered and then lined with heavy paper (plain not waxed paper).
Spread 1/4 inch batter in each pan. Bake 10 minutes at 400 degrees until
lightly browned. Turn out and remove paper at once.
Chocolate cream filling
1/2 bar semi sweet chocolate melted. 6 eggs
1 cup
sugar 1 cup
butter
Beat eggs and 1 cup sugar in a double boiler and cook stirring constantly until thick. Remove from heat and add chocolate. Beat well then blend in all but 1 tablespoon of the butter. Put layers together and reserve enough to cover the sides. Brown 4 tablespoons sugar in remaining butter. Place on top of the cake while hot and spread one direction with a spatula. Store in refrigerator - lasts indefinitely.
DUMP CAKE
Grease 9x13" glass pan. Dump one 1 lb. 5 oz can crushed pineapple into pan. Pour 1 lb. 5 oz can cherry or strawberry pie filling onto pineapple. Sprinkle 1 box white or yellow cake mix on top. Slice 1 1/2 cubes butter or margarine and place over cake. Sprinkle with nuts. Bake at 350 degrees for 1 hour.
FAIRY CAKE
1/4 cup butter 2
teaspoon baking powder
1/2 cup sugar 4
egg yolks
1/4 cup milk 1
teaspoon vanilla
1 cup flour
Cream butter, sugar and egg yolks. Add dry ingredients and milk alternately. Pour into 2 greased 10" pans.
Meringue
4 egg whites 1
teaspoon vanilla
1 cup sugar
few nuts
pinch each of salt and cream of tartar
Add salt and cream of tartar to egg whites. Beat until stiff. Gradually add sugar. Beat 5 minutes. Put half of meringue on each unbaked cake layer. Sprinkle with chopped nuts. Bake in moderate oven 20 minutes. Cool. Invert one layer on a plate. Cover with whipped cream. Place second layer on top, meringue side up.
FRENCH REFRIGERATOR CAKE Beverly Jose
2 cups vanilla wafer crumbs (about 1/2 pound
1/2 cup butter 1
cup confectioners sugar
2 beaten eggs 1
cup heavy cream whipped
1/2 cup chopped nuts
1 cup drained crushed pineapple
Place 1 cup crumbs in ungreased 8 inch square pan. Thoroughly cream
butter and sugar; add eggs and beat well. Spread carefully on crumbs. Combine
cream, nuts and pineapple and spread over creamed mixture; then sprinkle
remaining crumbs on top. Let stand for 18 to 24 hours. Cut into squares and
serve on lace doilies. Serves 8.
HARVEY WALBANGER CAKE
1/4
cup galiano 1/2 cup vodka
3/4 cup orange juice 1/2 cup
oil
1 yellow or white cake mix 1 instant vanilla
pudding
Bake at 350 degrees for 50 to 60 minutes
Glaze
1 tbsp galiano, 1 tbsp vodka and 1 1/2 cup powdered sugar
KAY'S CHOCOLATE CAKE
Bake 1 pkg. fudge cake adding 1/2 cup chopped nuts and 1/2 cup chocolate chips to the batter. When it is done prick all over with a fork and sprinkle a 12 oz jar of fudge topping while still hot. Serve with ice cream or whipped cream.
LEMON CAKE
1 pkg. Duncan Hines lemon cake mix 1 pkg. lemon
jello
4 eggs 3/4 cup water
Beat the above ingredients for 3 minutes. Add 3/4 cup salad oil and beat for 3 minutes. Bake in 350 degree oven for 35 minutes Prick cake while hot and spread at once with glaze consisting of 1 1/2 cups powdered sugar and the juice of 1 lemon.
Italian Cream Cake
½ cup Crisco (must use Crisco) 5 egg yolks
5 egg whites 2 cups sugar
2 cups flour 1 cup butter milk (must use butter milk)
1 teaspoon salt 1 teaspoon soda
1 teaspoon vanilla 2/3 package coconut
1 stick butter
Cream butter, Crisco, egg yolks, and sugar.
Add salt, flour with butter milk. Beat until all mixed, add coconut.
Beat egg whites until very stiff – add to mixture.
Pour into 3 greased cake pans. Bake at 350 degrees for 25 minutes or until tooth pick comes out clean.
Frosting
1 8 oz package cream cheese 1 stick butter
1 box powdered sugar 1 teaspoon vanilla
Chopped walnuts
Mix well and spread between layers then frost cake with the remainder.
PRALINE CAKE
Bake 1 package yellow cake mix in two pans ( 9 x 13"). at 350 degrees until done - about 30 minutes. Remove from oven.
Melt 1/2 cup butter in skillet. Mix 1 lb. light brown sugar, 2 tablespoons flour and 2 beaten eggs. Add to butter and cook 3 minutes. Remove from heat; add 1 teaspoon vanilla and 1 1/2 cups coarsely chopped pecans. Spread evenly on cakes. Return to oven and bake at 400 degrees for 8 minutes to "set" frosting. Cool. Cut into 1 1/2 strips for party service. Makes 60 bite size servings.
RASPBERRY WALNUT TORTE
1 1/4 cup flour divided 1/3 cup powdered sugar
1/2 cup margarine 10 oz frozen berries
3/4 cup walnuts 2 eggs
1 cup sugar 1/2 t salt
1/2 t baking powder 1 t vanilla
Mix 1 cup flour, powdered sugar and margarine. Blend and pour in a 9x13 pan. Bake at 350 degrees for 15 minutes. Drain berries and sprinkle on crust with nuts. Blend eggs, sugar, salt, 1/4 cup flour and vanilla. Mix and pour over pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into squares.
Sauce:
Reserved berry juice, 1/2 cup water, 2T cornstarch and 1 T lemon juice. Cook until thick and clear. Serve over the squares.
SLOE GIN CAKE
1/2 cup sloe gin 3/4
cup orange juice
1/2 cup oil 4
eggs
1 yellow or white cake mix 1 pkg. instant vanilla
pudding
Bake at 350 degrees for 50 to 60 minutes.
Glaze
1 tbsp Sloe gin, 2 tbsp orange juice, 2 cups powdered sugar - adjust to your taste
WATERGATE CAKE Ella Gibson
1 pkg. white cake mix 1 cup oil
3 eggs 1/2 cup nuts
1 pkg. pistachio pudding
1 cup soda or ginger ale
Beat together eggs and oil; add mix and pudding. Add nuts and soda. Beat 2 minutes. Bake at 350 degrees for 30 minutes.
Frosting
2 pkg. dream whip 1 pkg.
pistachio pudding
1 1/4 cup cold milk
Beat until thick. Optionally add nuts, coconut and cherries. Spread on cake.
YELLOW TUBE TORTE Mary Hill
1 pkg. yellow cake mix 1 sm. pkg. instant vanilla pudding
4 eggs 1 cup milk
1 1/2 oz amaretto liqueur 1/2 cup vegetable oil
1 cup chopped nuts
GLAZE
1 stick butter 3/4 cup sugar
1/2 cup amaretto
Combine first 7 ingredients and blend well. Grease and flour bundt pan. Bake at 350 degrees for one hour or till pick comes out clean.
Melt glaze ingredients together in sauce pan or microwave. Pour 2/3 of glaze over top of cake while cake is hot from the oven and still in the pan. Allow cake to remain in the pan for 25 minutes. Remove cake from the pan and drizzle with remaining glaze.
ZUCCHINI CAKE
3 cups grated unpealed zucchini
1 cup
oil 3 cups
sugar
4 eggs
3 cups sifted flour
1/2 teaspoon salt 1 1/2
teaspoon cinnamon
1 teaspoon baking soda 2
teaspoons baking powder
1 cup chopped nuts
Mix , oil, sugar and eggs. Beat 2 minutes. Combine flour with other dry ingredients. Add to mixture and blend well. Add nuts. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 45 to 55 minutes.
Cream Cheese Icing
Soften 8 oz cream cheese; whip. Add 1 tablespoon vanilla, 2-3 tablespoons milk, 3/4 to 1 cup powdered sugar. Beat well. The longer you beat the less sweet it will taste.
PUDDING CAKES
BAKED NECTAR PUDDING
1 C sifted all purpose flour 2 T melted margarine
2 teaspoons baking powder 1/4 cup brown sugar
packed
1/2 teaspoon
salt 1/2 cup granulated sugar
1/2 cup
chopped walnuts 1 12 oz can whole fruit apricot nectar (1 1/2 cups)
1/2 cup milk 1/4
cup water
1 teaspoon vanilla light
cream
Start heating oven to 350 degrees. Grease 8x8" pan. Sift together first four ingredients. Stir in nuts; then next three ingredients. Pour into pan. Sprinkle on brown sugar. Heat nectar and water until boiling; then pour over pudding; don't stir. Bake 35 - 40 minutes. Serve warm with cream. Makes 8 servings.
BREAD PUDDING WITH WHISKEY SAUCE
1 loaf stale French bread 2 cups sugar
1 qt
milk 1 cup raisins
3 eggs 2 t vanilla
1 cup fresh apples, chopped 3 t margarine
Soak stale bread in milk. Crush with hands until well mixed. Add eggs, sugar, vanilla and fruit. Pour margarine in bottom of thick pan add bread mixture and bake until very firm. Let cool and serve in cubes with sauce.
Whiskey Sauce
1/2 cup butter or margarine 1 egg
1 cup sugar whiskey to
taste
Cream butter and sugar. Cook in double boiler until sugar is well dissolved. Add well beaten egg. Whip quickly so egg does not curdle. Cool. Add whiskey.
CHERRY BUBBLES
Refrigerator Biscuits are the bubbles
1 no 2 can pitted sour red cherries packed in water
2 tablespoons butter or margarine 1/2 cup granulated
sugar
1/8 teaspoon almond extract 1/8 teaspoon
salt
4 teaspoons cornstarch light cream or cool
whip
1 pkg. refrigerator biscuits
Start heating oven to 400 degrees. Drain cherries; save juice. In sauce pan combine sugar, salt and cornstarch; stir in cherry juice; cook, stirring, until thickened. Remove from heat; add butter and extract. Meanwhile place cherries in 8x8" pan. Arrange biscuits on top (quarter tenth biscuit; place around center biscuit). Pour sauce over all. Bake 25 minutes. Serve warm, in desert dishes with cream if desired. Makes 5 servings.
CHERRY PUFFS (1)
1 no 2 can (2 1/2 cups) pitted sour red cherries
1/2 cup sugar
red
food coloring
2 tablespoons quick-cooking tapioca
--------------------------------
2 egg whites
dash salt
1/4 t cream of tartar 1/3 cup sugar
6 tablespoons sifted cake flour 2 egg yolks
Drain cherries reserving juice. Combine cherries, 1/2 cherry juice, 1/2 cup sugar and tapioca. Simmer 5 minutes stirring constantly. Tint with red food coloring if desired. Beat egg whites until foamy; add salt and cream of tartar; beat until soft peaks form. Gradually add 1/3 cup sugar beating until stiff. Beat egg yolks until thick and lemon colored. Fold egg yolks into egg whites then fold in flour. Pour hot cherry mixture into wide 1 1/2 quart casserole. Pour batter on top or drizzle on in stripes. Bake in moderate (350 degree) oven 30 minutes or until done. Makes 6 servings.
CHERRY PUFFS (2)
1/2 pkg. cherry cake mix with 2 cans of cherries thickened makes a similar desert.
CREAM PUFFS DANIEL SULLIVAN
½
cups shortening 1/8 teaspoon salt
1 cup
boiling water 1 cup
all purpose flour
3
eggs unbeaten
Add shortening and salt to boiling water and stir over medium heat until mixture boils. Lower heat and add flour all at once; stir vigorously until the mixture leaves the side of the pan.
Remove from heat and add 1 egg at a time beating thoroughly after each addition. Shape on an ungreased cookie sheet using one teaspoon or one tablespoon for each puff depending upon the size desired. A pastry bag may also be used. Bake in a hot oven (450 degrees); reduce temperature to moderate (350 degrees) and bake about 20 minutes longer. Remove from oven and place on a rack to cool.
When cool make a slit on one side with a sharp knife and fill with whipped cream, whipped cream topping, ice cream or cream pie filling. Makes 12 large or 48 small puffs.
DOUBLE FUDGE PUDDING
1 cup flour 1
teaspoon vanilla
2 teaspoons baking powder 3/4 - 1 cup walnuts
1/2 teaspoon salt 3/4
cup brown sugar
3/4 cup sugar 1/4
cup cocoa
1/2 cup milk 1
3/4 cup hot water
2 tablespoons melted shortening
Mix flour, baking powder, sugar, cocoa and salt. Add milk, vanilla and shortening. Mix until smooth. Add walnuts. Pour into greased 8x8" pan. Mix brown sugar and cocoa and sprinkle over batter. Pour hot water over entire batter. Bake 45 minutes at 350 degrees. Makes 6-8 servings.
DOUBLE FUDGE SQUARES
1 cup canned chocolate syrup 8 marshmallows quartered
1/2 cup walnuts or pecans 1 1/2 cup water
1 pkg. chocolate cake mix
Start heating oven to 350 degrees. Combine syrup and water. pour into 8x8" pan. Sprinkle marshmallows and nuts over the top. Beat cake mix as package directs; pour half over syrup mix. Bake 35 to 45 minutes. Serve warm, cut into squares, as is or with light cream. Makes six servings. (remaining cake mix may be baked as cup cakes or layer for another desert.)
LEMON SAUCE
1 T cornstarch 2 T
lemon Juice
1/2 cup sugar 2 t
grated lemon rind
1/4 t salt
1 egg yolk
1 cup water 1 T
butter
Mix cornstarch, sugar and salt thoroughly. Add boiling water and cook until clear and thickened. Add juice and rind and pour slowly over beaten egg yolk. Cook another minute and add butter. Makes 1 1/4 cups. Good on gingerbread.
PINE SCOTCH PUDDING
3/4 cup flour 1
cup sugar
1 teaspoon baking powder 1/2 teaspoon
salt
1 cup crushed drained pineapple 1 teaspoon vanilla
2 eggs
1 cup nuts
Beat eggs until thick, add sugar and beat until thick and lemon colored. Add pineapple, vanilla and nuts. Add dry ingredients. Bake in an 8x12' greased pan for 25 minutes at 350 degrees.
Butterscotch Sauce
1 cup brown sugar 1
tablespoon flour
butter
1/4 cup apple juice
1/4 cup water 1
egg
1 teaspoon vanilla
Mix first 5 ingredients and boil 3 minutes. Add beaten egg slowly. Cook 1 minute longer. Cool slightly; add vanilla. Serve pudding with sauce.
PINULATA GRANDMA BENENATO
4 1/2 cups sifted flour 1/2 cube butter
1 T lard 1 t salt
1/2 cup sugar 4 1/2 t baking powder
1 cup water
Mix flour, butter and lard with 2 knives - do not handle with hands. Add salt and sugar, then baking powder. Add water and mix with a wooden spoon. Spread on a tea towel, rolling into long rolls about 1/2 inches in diameter. Cut into small pieces and fry in deep fat.
Make two recipes of frosting - a chocolate and a lemon one. (Egg white, lemon juice and powdered sugar.) Coat pinulatas with frosting and pile on plates in large mounds.
Vanilla Sauce Frosting
1/2 cup sugar 2 T
butter
1 T cornstarch 1 t
vanilla
1 cup boiling water few
grains salt
Mix sugar and cornstarch, add water stirring constantly. Boil 5 minutes. Remove from heat and add butter, vanilla and salt. Serve hot. Makes about 1 cup sauce.
ICINGS AND FROSTINGS
BUTTER CREAM ICING
3/4 cup granulated sugar 1/2 cup
boiling water
1/4 cup meringue powder 2 cup
vegetable shortening
1 lb. powdered sugar
flavoring to taste
Add boiling water to granulated sugar. When dissolved add meringue powder and beat to form a stiff meringue. Add powdered sugar and beat until mixed. Add shortening until mixture looses gloss. Add flavoring - as much as you want. Beat. If frosting is too thin add powdered sugar; if too thick add flavoring or water. Use thinner frosting for cake; thicker for decorating although there is not much difference.
CHOCOLATE BUTTER CREAM FROSTING
Combine 2 2/3 cups confectioners sugar and 3/4 cup unsweetened cocoa in bowl. Cream 6 tablespoons butter and 1/2 cup cocoa mixture in small bowl of an electric mixer. Add remaining cocoa mixture alternately with 4 to 5 tablespoons milk. Beat to spreading consistency. Blend in 1 teaspoon vanilla. Makes 2 cups.
CHOCOLATE GLAZE FROSTING
1/4 cup cocoa 3
tablespoons water
2 tablespoons lt. corn syrup 2 tablespoons
shortening
2 cups confectioners sugar 1/4 teaspoon vanilla
Sift confectioners sugar if lumpy.
Combine cocoa, water, shortening and corn syrup in a medium sauce pan. Stir over low heat until shortening melts and mixture is smooth. Remove from heat and beat in sugar and vanilla. Pour over top of cake; let some run down the sides. If mixture is too thick to pour easily add an additional tablespoon of water.
GELATIN 7 MINUTE FROSTING
2 unbeaten egg whites 1 1/4 cups sugar
1 package (3 oz) fruit gelatin dash of salt
1/2 cup water
2 teaspoons light corn syrup
syrup
Combine all ingredients in the top of a double boiler, beat about 1 minute or until thoroughly mixed. Beat over gently boiling water at high speed for 7 minutes or until frosting stands in stiff peaks. Remove from heat and spread on the cake at once. Makes enough frosting to cover top and sides of 3 8-inch layers generously, 3 9-inch layers, 2 10-inch tube cakes, about 30 cupcakes or the tops only of 5 to 6 dozen cupcakes.
SNOW-PEAK FROSTING
3/4 cups white corn syrup pinch salt
2 egg whites 1
teaspoon vanilla
In small sauce pan, heat syrup to boiling point. Beat egg whites until stiff, but not dry. Add salt; slowly pour syrup over beaten egg whites, continuing to beat until frosting is fluffy and will hang in peaks from beater. Fold in vanilla.
SWEET BUTTER FROSTING
3/4 cup sugar 3
tablespoons flour
1 egg 1 cup milk
1 cup (2 sticks) butter at room temp.
2 tablespoons confectioners sugar 1 teaspoon vanilla
Mix sugar and flour. Add egg. Beat well. Add milk. Cook in double boiler until thickened. Cool completely. Cream butter and sugar. Add to the first mixture. Beat frosting with electric mixer until it is like whipped cream. Add vanilla. Frost when cake is cool.
DECORATOR FROSTINGS
ROYAL ICING WITH MERINGUE POWDER
Royal Icing is the choice of professional bakers for all phases of cake decorating. It can be easily made from the preparation. Wilton Deluxe Meringue. Royal Icing is used for decorating only, never for the frosting or icing of cakes. It is preferred chiefly because of its stiff, firm consistency - excellent for forming clear, sharp outlines and crisper flowers. Flowers and decorations of Royal Icing can be made, dried and kept without refrigeration for months. There is no waste, ever - add coloring to only what you need and store the balance in a sealed container and refrigerate. When needed, just whip with a beater to restore original consistency. Royal Icing is greaseless and dissolves quickly, thereby eliminating much of the mess of cleaning up.
1/4 cup water
5 t meringue
2 cups
10X confectioners sugar, (3 3/4 cup confectioners sugar to a pound)
Whip for 5 minutes at high speed. Keep covered with damp cloth. Icing should stand to 3 - 4 inch peak on spatula knife. If icing begins to fall slightly after extended use, simply re-whip.
For a lighter frosting, add a tablespoon of water and continue beating. The addition of water and continued beating makes this icing even lighter than boiled icing. When your flowers harden from this lightly beaten icing, they must be handled very carefully because the air cells in the icing tend to crumble.
Use this icing when you are making up flowers of various decorations in advance. The icing will dry and you may peal it off your waxed paper and place your decorations on cakes, petite fours, etc. without damaging your decorations.
ROYAL ICING MADE WITH EGG WHITE
3 egg whites (room temperature) 1 lb. confectioners sugar
1/2 t cream of tartar
Place the preceding ingredients in a mixing bowl and beat for 7 to 10 minutes. This icing is a hard drying icing. Keep covered with a damp cloth at all times.
This is used in the same way as Royal Icing with meringue powder, but it will not give as much volume and will not beat up as well for use at a later date.
DECORATOR CREAM FROSTING
1 cup shortening 1/2 stick margarine
1 T water 1 t vanilla or almond extract
1 lb. confectioners sugar
Cream shortening, margarine, water and vanilla until soft and creamy. Sift sugar very well. This is very important because even the smallest lump will stop up decorating tips. Add sugar to shortening and beat until light and fluffy - at least 5 minutes. This frosting can be kept for months in a jar in the refrigerator or freezer. Make flowers on waxed paper, put in freezer section of the refrigerator until hard. Peel off paper and lay flowers on cake.