Continental Cakes Recipe
Ingredients
| Genoese pastry | ||
| Butter icing, using 1 1/2 oz. butter, etc., flavoured with vanilla and coloured pink | ||
| Glace icing, using 12 oz. icing sugar | ||
Directions
Cut Genoese pastry into rounds 1 1/2 in in diameter or into diamond shapes 1 in by 1 in
Pile some butter icing on to the top of each cake and smooth off with a knife to shape of cake.
Allow icing to harden and stand cakes on wire cooling tray over a large dish.
Make glace icing and coat cakes; the butter icing should just show through.
When set decorate by piping lines or spirals of coloured glace icing on cakes.
Pile some butter icing on to the top of each cake and smooth off with a knife to shape of cake.
Allow icing to harden and stand cakes on wire cooling tray over a large dish.
Make glace icing and coat cakes; the butter icing should just show through.
When set decorate by piping lines or spirals of coloured glace icing on cakes.
Chef
