Small Fancy Cakes
From Cookery for every household, 1914
Serves 12
Use a variety of cake mixtures and decorations for creativity.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 953. The excerpt below is the record exactly as published.
Small Fancy Cakes In the decorating of little fancy cakes there is a wide range for individual taste and arrangement. With the help of the icings and decorations above described, or even odds and ends of icings, the variety of pretty cakes which can be made is end- less, and it is just these pretty little cakes which cost so much, and which add so immensely to the attractiveness of an afternoon tea-table. The making and decorating of these cakes require the same amount of taste and ingenuity as any other fancy or artistic work, but it is wonderful how many new inventions can be made with a little careful handling and some goodwill. Most of the small fancy cakes are made up from Genoese pastry, sponge cake, Madeira cake, chocolate cake, orange cake, or any other plain cake mixture. These are sliced and cut in small fingers, diamonds, rounds, heart-shapes, &c., and iced op made into sandwiches. Two different cake mixtures may be put together, such as pink and white, chocolate and white, chocolate and pink, orange and pink, and so on ; and for spreading purposes jam, marmalade, soft almond paste, thick flavoured custard, clotted or whipped cream mixed with chopped nuts, sieved jam or pieces of fruit, Vienna icing, fondant icing
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