Page:Cakes, cookies and confections.djvu/77

GENERAL DIRECTIONS FOR CAKES

Abbreviations ....................................................................................................................................................................................................................................................

6

Baking ....................................................................................................................................................................................................................................................

8

Cakes with Fat ....................................................................................................................................................................................................................................................

9

Cakes without Fat ....................................................................................................................................................................................................................................................

12

Effects of Various Ingredients ....................................................................................................................................................................................................................................................

8

Equivalents ....................................................................................................................................................................................................................................................

6

Flour ....................................................................................................................................................................................................................................................

7

Mixing ....................................................................................................................................................................................................................................................

7

Temperatures ....................................................................................................................................................................................................................................................

8

Tests When Done ....................................................................................................................................................................................................................................................

9

Utensils ....................................................................................................................................................................................................................................................

5

Variations ....................................................................................................................................................................................................................................................

10 and 12

 

ICINGS

Baking Powder ....................................................................................................................................................................................................................................................

31

Birthday Novelties ....................................................................................................................................................................................................................................................

30

Caramel ....................................................................................................................................................................................................................................................

30

Chocolate ....................................................................................................................................................................................................................................................

30, 31 and 33

Cooked Icings ....................................................................................................................................................................................................................................................

29

Dark Chocolate ....................................................................................................................................................................................................................................................

33

French Butter Cream ....................................................................................................................................................................................................................................................

32

Marshmallow ....................................................................................................................................................................................................................................................

31

Mocha I ....................................................................................................................................................................................................................................................

32

Mocha II ....................................................................................................................................................................................................................................................

32

Nut Caramel ....................................................................................................................................................................................................................................................

32

Orange ....................................................................................................................................................................................................................................................

33

Ornamental ....................................................................................................................................................................................................................................................

34

Pineapple ....................................................................................................................................................................................................................................................

30

Powdered Sugar ....................................................................................................................................................................................................................................................

34

Reed Whip ....................................................................................................................................................................................................................................................

33

Reliable or Seven Minute ....................................................................................................................................................................................................................................................

29

Uncooked Icings ....................................................................................................................................................................................................................................................

32

Variations of Reliable ....................................................................................................................................................................................................................................................

30