The 1918 Fanny Farmer Cookbook

/3 cup butter

tablespoon

breakfast cocoa

1/2 cups

confectioners’ sugar

Coffee infusion

Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee

infusion, drop by drop, until of right consistency to spread or force through a pastry bag and

tube.

Fondant Icing

The mixture in which small cakes are dipped for icing is fondant, the recipe for which may be

found in chapter on Confections. Cakes for dipping must first be glazed.

To Glaze Cakes. Beat white of one egg slightly, and add one tablespoon powdered sugar.

Apply with a brush to top and sides of cakes. After glazing, cakes should stand over night

before dipping.

To Dip Cakes. Melt fondant over hot water, and color and flavor as desired. Stir, to prevent

crust from forming on top. Take cake to be dipped on a three−tined fork and lower in fondant

three−fourths the depth of cake. Remove from fondant, invert, and slip from fork to a board.

Decorate with ornamental frosting and nut meat, candied cherries, angelica, or candied

violets.

For small ornamented cakes, pound cake mixture is baked a little more than one inch thick in

shallow pans, and when cool cut in squares, diamonds, triangles, crescents, etc.

Marshmallow Frosting

Melt one cup white fondant; add the white of one egg beaten until stiff, and stir over the fire

two

but

minutes. Remove from range, and beat until of right consistency to spread. Flavor with

one−fourth teaspoon water white vanilla. This is a most delicious frosting for chocolate cake,

will never spread perfectly smooth.

Ornamental Frosting I

cups sugar

Whites 3 eggs

cup water

/4 teaspoon tartaric acid

Chapter XXXII − CAKE FILLINGS AND FROSTINGS

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