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Cakes
General Directions
Since perfection in the completed cake does not depend alone on the ingredients and their proper proportions, it is advisable that all who use this booklet read the following suggestions:
Utensils
A few well selected pieces of equipment are absolutely necessary to the best success of these recipes. It is true that edible cakes and cookies can be obtained with the make shift of the average kitchen, but not the successful product intended.
To insure success and enjoyment while working you should own the following:
- Standard tablespoon (16 to 1 cup).
- Standard teaspoon (3 to 1 tbsp).
- Wooden spoon for mixing.
- Steel case knife for removing baked cakes. (Spatula not best for this.)
- Glass measuring cup.
- Aluminum measuring cup.
- Egg whip or wire whisk.
- Egg beater of the wheel or Dover type (Not a cheap one.)
- Crockery bowls.
- Limber spatula to remove cake matter. (Not
