in a moderate oven lor about one and three- quarter hours. THE ICINGS It is usual to put a layer of almond paste on the top of Christmas cakes, at any rate, on rich ones — if liked, a thin layer may be spread over the sides as well. For children, however, the almond paste is left out altogether ; but this is merely a matter of opinion, and sometimes of expense.^ THE ALMOND PASTE Required : Two pounds of ground almonds. Two pounds of icing sugar. Six or more whites of eggs, or four whole eggs, or eight yolks. Lemon juice, orange flower water, and vanilla. Sieve the icing sugar, using a hair sieve. Mix together the sugar and almonds ; whisk the whites stiffly, or beat the eggs thoroughlv. Add them, with a sufficient 395 KITCHEN AND COOKCRV HOW TO ICE THE CAKE 1. Cut the top of the cake quite level, grate off any burnt or very dark parts, and brush off all loose crumbs. 2. Reverse the cake, so that what was the bottom is on top, for it will be a better shape than you can cut it. 3. Place the cake on a plate, or, better still, a movable cake-stand. 4. Divide the almond paste into three, roll out a third in a round to fit the top of the cake, using sieved icing sugar to prevent it sticking to the rolling-pin and board. The two remaining pieces roll in strips to cover the sides. Lay the paste on the cake, and smooth it evenly on with a knife. 5. Let the almond paste dry overnight, or, if time will not allow this, dry it in a very slow oven. 6. Put a thin layer of royal icing over the almond icing, smooth it evenly over with a broad-bladed knife dipped in hot water. Let this layer dry before spreading over a second one, which should be about a quarter of an inch thick fmore or less to suit individual taste) . 7. Be very careful when putting on both the almond paste and royal icing to keep the sides straight and the edges sharp ; these points make or mar the cake. A. Ullyett The Drum Cake, which will delight the hearts of children at Christtnas-time .quantity of the three flavourings to make it into a stiff paste. Knead it well until it is thoroughly mixed and in a smooth paste. THE ROYAL ICING Required : Two pounds of sieved icing sugar. The whites of six or more eggs. IL The juice of two lemons.
Put the sieved sugar in a basin, strain the
emon-juice into the middle of it. Whisk the whites of eggs lightly, add some of the whipped whites to the lemon-juice, and stir them well in with a wooden spoon ; continue adding more whites until all the sugar is mixed in. The icing should be so stiff that patterns can be traced on it with a spoon without becoming blurred. When it is the right thickness, beat the icing 5II. as this will whiten it. THE BOILED ICINQ Required : Two pounds of loaf-sugar. One pint of boiling water. A little lemon-juice. Put the sugar, water, and a squeeze of emon-juice in a saucepan on the fire. Let the sugar dissolve ; then boil it well until the syrup forms a thick, strong thread between the fingers ; it will probably take fifteen minutes. Pour it into a basin, and beat It with a spoon until it gets thick and white and coats the back of the spoon like a thick sauce ; it must then be poured quickly over
- ^e cake. r m j
i, i Holly and Mistletoe Cake. The decoration is made of coloured almond paste 8. When the second coat of royal icing is dry, pour over the boiled icing ; this gives the cake a very fine finish, but need not be used if it takes too much time and labour. 9. Decorate the cake with royal icing in any pretty design. Mark the design out faintly with a pencil, or by pressing fancy cutters lightly on the icing, or by merely pricking round a pattern with a pin, HOLLY AND MISTLETOE CAKE The holly and mistletoe cake is made of the rich fruit mixture, coated with almond paste, iced with royal and boiled icing, and decorated with holly and mistletoe cut out of coloured almond paste. The holly berries should be coloured with carmine ; the mistletoe berries left the natural colour. The holly and mistletoe leaves can be coloured green with green vegetable colouring. To keep the berries in place use a speck of icing.
