Excerpt from the Modern Priscilla Cook Book, 1924

FROSTINGS AND FILLINGS
Frostings are of two kinds, cooked and uncooked.
Most cooked frostinga are made by boiling a syrup to the soft ball stage and beating it until creamy, or adding it to stiffly beaten egg whites. The surest way for success with cooked frostings is to use a candy thermometer.
Uncooked frostings are made with confectioners' or powdered sugar, preferably the former, moistened with some liquid to make it of the right consistency to spread, and flavored in different ways. The addition of butter helps to keep the frosting moist and takes away the raw taste.
Any frosting may be used as a filling. For fillings less sweet than a regular frosting, mixtures thickened with cornstarch or flour, or fruits cooked to a paste are good.
Always pour frosting on the center of the cake and as far as possible let it spread itself, aiding it, when necessary, with a knife. Either frost the sides like the top or take care that no drops run down from the top.
When covering small cakes with boiled frosting place the cake on an inverted cup and set the cup over a jar so that it may be twirled about easily. Cover the top of the cake with frosting and let it come well down over the sides. Hold a small spatula straight against the side of the cake and twirl the cup. The sides of the cake will be frosted smoothly and the edges attractively ridged.
If fondant is used for coating small cakes it should be melted and the cakes dipped into it.
When a soft filling is used for a cake the top is attractive if sprinkled with powdered sugar instead of being frosted.
For decorating frosted cakes, candied fruit, angelica, colored citron, tiny candies, orange peel, preserved ginger, nuts or colored popcorn may be used, or some of the frosting may be forced through a pastry tube.

This recipe currently has 0 comments. Add your own comment in the right hand menu.