Follow these Directions carefully.
(For Illustrations see Page 23).
PREPARATION OF THE CAKE.
The Cake should be allowed to cool.
Then thinly coat the surface to be
iced with smooth Apricot Jam or
Marmalade (the Syrupy or Jelly part
should be used), warmed if necessary.
This prevents the moisture in the
Fondant Icing from sinking into the
Cake and will keep the Icing bright,
glossy and soft for many days.
Apricot Jam or Marmalade is
recommended for this purpose on
account of the colour and consistency, —
but the syrupy part of any seedless
Jam is suitable. Red Jams must only
be used with the Chocolate Flavour
however, as in the case of the other
varieties the colour will shew through
and spoil the appearance of the Icing.
The Cake is now ready for Icing.
METHOD OF USE.
Remove the Tablet from the fol
wrapping. This should be done
quickly as the Fondant will soften at
once on exposure to the air. Break
into small pieces, and place in a
Saucepan adding a large teaspoonful of
water. Then warm gently, stirring all
the time, until the Icing is just
sufficiently liquid to spread.
DO NOT OVERHEAT, or the Icing
will become dull.
DO NOT move the Cake after it is
finished until the Icing is quite set.
Each Tablet is sufficient to ice a
Sponge Sandwich as made with
Green’s Sponge Mixture or any Cake
of a similar size.
Fondant Icing is ideal for Genoese, Eclair, Sponge Fingers, etc.
ROYAL OR CHRISTMAS CAKE
ICING.
Warm 1 Tablet of GREEN’S
FONDANT ICING as usual with 1
teaspoonful of Water. Then whip the
white of 1 small Egg to a stiff froth
and beat in 4 ozs. Icing Sugar, finally
stirring this mixture into the warmed
Fondant Icing. This' should' be
sufficient to completely cover a 1-lb.
cake.
ALMOND PASTE OR MARZIPAN.
INGREDIENTS.—1 Tablet of
GREEN’S FONDANT ICING
(Standard Flavour), | teaspoonful Water
2 ozs. Ground Almonds.
METHOD.—Warm the Fondant Icing
in the usual way with water, then stir
in the Ground Almonds. When
quite cool, knead thoroughly and roll
out to the desired thickness. This
should be sufficient to cover a 1-lb.
cake.
2)
~
ICINGS AND FILLINGS (Continued)
Green’s FONDANT ICING asa Filling for Cakes™
GENERAL METHOD.
Warm the Fondant Icing. Add any
and if
necessary warm again to consistency
desired:
other ingredients suggested,
Mix well and spread
immediately.
PLAIN FILLING.
4 Tablet FONDANT ICING, 2 ozs.
Creamed Butter.
ORANGE FILLING.
l Tablet FONDANT ICING
(Standard), the grated rind of half an
Orange, 1 Dessertspoonful of Orange
Pulp and Juice, 1 Tablespoonful of
Whipped Cream. (The cream should
be added when the other ingredients
are cold).
COCOANUT FILLING.
4 Tablet FONDANT ICING, 3
Teaspoonful of Water, 4 oz. Desiccated
Cocoanut, 1 oz. Butter.
LEMON BUTTER FILLING.
+ Tablet. FONDANT TCIMG
(Standard), 2 ozs. Creamed Butter a
little. grated ‘Lemon. Kind andi
Teaspoonful of Lemon juice:
ALMOND FILLING.
1 Tablet PONDANT TCiLae
(Standard), 2 ozs. Ground Almonds
Yolk of one Egg.
N.B.—If only half a Tablet is used,
the remainder should be carefully
re-wrapped in the foil until required
for use.
OTHER FILLINGS
BUTTER CREAM.
INGREDIENTS.—4 ozs. Icing Sugar,
2 ozs. Butter, White of one Egg.
Butter and
Sugar together, then add the White
of one Egg (well whisked) and stir
METHOD.—Beat the
thoroughly.
A Cream made according to these
directions is generally considered
preferable to Jam or Marmalade in a
Chocolate Swiss Roll.
WATER ICING.
Mix the necessary amount of Icing
Sugar with sufficient warm water to
obtain a creamy consistency.
22
BANANA FILLING.
INGREDIENTS.—2 Bananas, a Itttle
Strawberry Jam. ✪ Chocolate Puddings
Page 13 · 1 recipe record on this page
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Follow these Directions carefully.
(For Illustrations see Page 23).
PREPARATION OF THE CAKE.
The Cake should be allowed to cool. Then thinly coat the surface to be iced with smooth Apricot Jam or Marmalade (the Syrupy or Jelly part should be used), warmed if necessary. This prevents the moisture in the Fondant Icing from sinking into the Cake and will keep the Icing bright, glossy and soft for many days.
Apricot Jam or Marmalade is recommended for this purpose on
account of the colour and consistency, —
but the syrupy part of any seedless Jam is suitable. Red Jams must only be used with the Chocolate Flavour however, as in the case of the other varieties the colour will shew through and spoil the appearance of the Icing.
The Cake is now ready for Icing.
METHOD OF USE.
Remove the Tablet from the foil wrapping. This should be done quickly as the Fondant will soften at once on exposure to the air. Break into small pieces, and place in a Saucepan adding a large teaspoonful of
water. Then warm gently, stirring all the time, until the Icing is just
sufficiently liquid to spread.
DO NOT OVERHEAT, or the Icing will become dull.
DO NOT move the Cake after it is finished until the Icing is quite set.
Each Tablet is sufficient to ice a Sponge Sandwich as made with Green’s Sponge Mixture or any Cake of a similar size.
Fondant Icing is ideal for Genoese, Eclair, Sponge Fingers, etc.
ROYAL OR CHRISTMAS CAKE ICING.
Warm 1 Tablet of GREEN’S FONDANT ICING as usual with 1 teaspoonful of Water. Then whip the white of 1 small Egg to a stiff froth and beat in 4 ozs. Icing Sugar, finally stirring this mixture into the warmed Fondant Icing. This' should' be sufficient to completely cover a 1-lb. cake.
ALMOND PASTE OR MARZIPAN.
INGREDIENTS.—1 Tablet of GREEN'S FONDANT ICING (Standard Flavour), 1 teaspoonful Waterr 2 ozs. Ground Almonds.
METHOD.—Warm the Fondant Icing in the usual way with water, then stir in the Ground Almonds. When quite cool, knead thoroughly and roll out to the desired thickness. This should be sufficient to cover a 1-lb. cake.
2)
~
ICINGS AND FILLINGS (Continued)
Green’s FONDANT ICING asa Filling for Cakes™
GENERAL METHOD. Warm the Fondant Icing. Add any and if necessary warm again to consistency desired:
other ingredients suggested,
Mix well and spread immediately.
PLAIN FILLING.
4 Tablet FONDANT ICING, 2 ozs. Creamed Butter.
ORANGE FILLING.
l Tablet FONDANT ICING (Standard), the grated rind of half an Orange, 1 Dessertspoonful of Orange Pulp and Juice, 1 Tablespoonful of Whipped Cream. (The cream should be added when the other ingredients
are cold).
COCOANUT FILLING. 4 Tablet FONDANT ICING, 3 Teaspoonful of Water, 4 oz. Desiccated Cocoanut, 1 oz. Butter.
LEMON BUTTER FILLING.
1 Tablet FONDANT ICING (Standard), 2 ozs. Creamed Butter, a little grated Lemon Rind and 1 Teaspoonful of Lemon Juice.
ALMOND FILLING.
1 Tablet FONDANT ICING (Standard), 2 ozs. Ground Almonds, Yolk of one Egg.
N.B.—If only half a Tablet is used, the remainder should be carefully re-wrapped in the foil until required for use.
OTHER FILLINGS
BUTTER CREAM. INGREDIENTS.—4 ozs. Icing Sugar,
2 ozs. Butter, White of one Egg.
Butter and Sugar together, then add the White
of one Egg (well whisked) and stir
METHOD.—Beat the
thoroughly.
A Cream made according to these
directions is generally considered preferable to Jam or Marmalade in a
Chocolate Swiss Roll.
WATER ICING.
Mix the necessary amount of Icing Sugar with sufficient warm water to
obtain a creamy consistency.
BANANA FILLING.
INGREDIENTS.—2 Bananas, a Itttle Strawberry Jam.
Records on this page
Chocolate Puddings