Page 146 Cakes Small Cakes Ingredients: 2 oz butter 2 oz sugar 1 egg 4 oz self raising flour Vanilla ¼ cup milk Pinch of Salt Method: 1. Beat butter and sugar to a cream. 2. Add Vanilla. 3. Add egg and beat well. 4. Sift flour and salt together. 5. Add flour and milk alternately and mix lightly into a soft dough. 6. Spoon into paper containers. 7. Bake in a moderate oven (375 degrees) for about 10-12 minutes. NB. Mixture makes 14-15 cakes Page 147 BUTTERFLIES INGREDIENTS 1 batch small cakes. ¼ cup red jam. Mock cream. Icing Sugar. METHOD: 1. Using a knife with a sharp point, carefully remove a small portion from the top of each cake. 2. Place a little jam in each cake. 3. Fill with a little mock cream. 4. Cut tops of cakes in half and arrange as butterfly wings on top of cream. 5. Sift icing sugar lightly over tops of cakes. PAGE 193 MOCK CREAM INGREDIENTS: 1. 1 rounded tablespoon butter 2. 2 rounded tablespoons sugar 3. 3 tablespoons milk 4. Vanilla METHOD: 1. Soften butter and beat to a cream with the sugar. 2. Very gradually add the milk and beat until no sugar grains remain. 3. Flavour with vanilla.
Posted on: Sun, 25 Aug 2013 08:34:12 +0000
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