Valentine Gateau
From The new Cakeoma recipe book, 1950
With chocolate and white butter cream and a fluted nozzle, make a decorative band round the top and bottom of the cake.
Presented as published in 1950. 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 The new Cakeoma recipe book (1950) by Latham & Company Limited, page 6. The excerpt below is the record exactly as published.
VALENTINE GATEAU Sponge or chocolate cake (8 oz. Cakeoma, etc.—see pages 14 and 8) [17] 8-10 oz. violet glacé icing Chocolate and white butter cream (see page 24)
Cook this with the app: pantry check, scaling, and the assistant.