FROSTINGS, ICINGS, FILLINGS
SEVEN-MINUTE ICING
2 egg whites
⅛ teaspoon salt
12 oz. sugar
¼ pint cold water
1 tablespoon golden syrup
1½ teaspoons vanilla essence
Put egg whites, salt, sugar and water on top of double boiler and add syrup. Have water in lower pan just below boiling Beat with an electric or rotary beater for 7 minutes, or un icing thickens and holds its shape when dropped from the beats Turn into a bowl, add vanilla and continue beating until till enough to spread. Cool icing for a few minutes before using so that It does not sink into cake.
Variations
FLUFFY LEMON ICING: Omit syrup and substitute 2 tablespoons lemon juice for 2 tablespoons water. Add a little grated lemon rind.
SEA FOAM ICING: substitute 12 oz. brown sugar for white sugar and omit syrup.
CHOCOLATE ICING: Melt 3 oz. plain chocolate and stir into Icing just before spreading on cake.
BUTTERSCOTCH FUDGE ICING
12 oz. light brown sugar ¼ pint milk
4 oz. butter 4-5 tablespoons water
10 oz. castor sugar 3 oz. chopped walnuts
Put brown sugar and butter into a saucepan and stir over low heat for about 5 minutes, or until mixture darkens slightly Remove from heat. Add white sugar, milk and water. Then return to heat and boil without stirring until the syrup reach 235°F or until a little syrup forms a soft ball when dropped into cold water. Remove from heat, cool until lukewarm, and heat until mixture is a spreading consistency. Add nuts to half the mixture leaving some for decorating and use as a filling. Spread remainder on top of the cake and decorate with walnuts, II the icing hardens while spreading, stir it over hot water.
CREAMY CHOCOLATE ICING
2 oz. plain chocolate
1/4 pint milk
12 oz. castor sugar
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla essence
Put chocolate and milk into a pan and stir over low beat until chocolate has melted. Mix sugar with beaten egg yolks, add to the chocolate milk mixture and cook gently for 10 minutes, stirring frequently. Add butter and vanilla, and leave until lukewarm. Then beat until thick enough to spread.
QUICK CHOCOLATE ICING
2 oz. plain chocolate
I can condensed milk
1 tablespoon water
flavoring as desired
Put chocolate and condensed milk on top of double boiler, and heat until mixture thickens and chocolate has melted. Add water and leave to cool. Add extra flavouring as required.
FUDGE FROSTING
2 oz. plain chocolate
¼ pint milk
1 lb. castor sugar
¼ teaspoon salt
1 tablespoon golden syrup
1 tablespoon butter
½ teaspoon vanilla essence
Put chocolate and milk into a pan and stir over low heat until melted. Add sugar, salt and syrup, stir until sugar has melted; then bring to boil. Cover, and boil for 3 minutes. Then uncover and .cook until a little will form a soft ball when dropped Into cold water (about 235°F). Remove from heat, add butter and vanilla and let cool. When lukewarm (110°) beat until mixture is creamy and thick enough to spread.
SYRUPS FOR WAFFLES AND GIRDLE CAKES
HONEY BUTTER SYRUP
4 oz. butter
5 oz. honey
Cream butter until light and fluffy, then gradually beat honey.
ORANGE SYRUP
1 orange
6 oz. granulated sugar
4½ oz. light brown sugar
½ pint orange juice
1 oz. butter
Wash and dry orange hut do not peel. Cut into thin s1ice cut each slice in quarters and discard the seeds. Put granulated and brown sugar into a pan with orange juice, and stir until boiling. Add pieces of orange and cook over low heat for 10 minutes. Mix in butter and serve warm.
MOCHA SYRUP
3 oz. light brown sugar
3 teaspoons instant coffee
1/4 pint water
1 oz. butter
6 oz. grated chocolate
1 teaspoon vanilla essence
Put sugar, coffee, water and butter into a pan and stir over low heat until mixture boils. Cook for 3 minutes, stirring all the time. Remove from heat, and chocolate and vanilla, and stir until chocolate has melted. Serve warm.
ORANGE MARMALADE SYRUP
6 oz. orange marmalade
¼ pint water
1 oz. butter
Put marmalade and water into a pan, and stir over low heat until mixture is smooth. Stir in butter.
BROWN SUGAR SYRUP
6 oz. dark brown sugar
⅛ teaspoon salt
¼ pint water
2 tablespoons double cream
Put sugar, salt, and water into a pan, and stir over medium heat until mixture boils. Cook for 5 minutes, stirring all the time. Cool a little, stir in cream and serve warm.
Variations
NUT SYRUP: Add 2 oz. chopped nuts.
COCONUT SYRUP: Add 2 oz. desiccated coconut JELLY
SYRUP
½ lb. red current jelly
3 tablespoons water
1 ½ oz. butter
Put red current (or other) jelly into a pan with water. Stir over low heat until the jelly has melted. Then stir in butter and serve warm.
ICINGS AND FILLINGS
2 oz. butter
½ lb. Icing sugar
½ egg
pinch of salt
½ teaspoon vanilla essence
1 tablespoon single cream
Cream butter until light and fluffy. Gradually add half the sifted sugar, beating well after each addition. Blend in egg, nut and vanilla. Then add remaining sugar alternately with cream. Beat until smooth after each addition.
Variations -
MOCHA BUTTER CREAM: Add 1 dessertspoon instant coffee with the egg.
CHOCOLATE BUT1tR CREAM: Add 134 oz. melted chocolate with the first addition of sugar and increase the cream to 2 tablespoons.
ORANGE OR LEMON BUTTER CREAM: Substitute 1 table. spoon orange or lemon juice for the cream. Omit vanilla and add 2 teaspoons of finely grated orange or lemon rind.
LEMON ICING
1 tablespoon grated orange rind
1½-2 tablespoons lemon juice
about 54 lb. icing sugar
Mix orange rind with lemon juice. Gradually stir in enough sugar to give a spreading consistency.
Variations
ORANGE ICING: Substitute 2 tablespoons orange juice for lemon juice.
GRAPEFRUIT ICING: Substitute grapefruit juice for lemon juice.
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