A dessert cake (proper) consists of either a pound or sponge cake mixture baked in a high mold; if you have no other use, an ice cream mold as represented in the sketch. Well clean and fully dry your mold, then warm it and butter it with butter by the aid of a brush (by warming it the butter goes in all parts); when buttered turn it bottom up to drain out all excess of butter; when drained dust it out with sifted flour, give it a knock to remove any excess of flour; it is now ready; now place it, small end down, in a tin or something which will prevent its tailing over; now fill it three-fourths full with the cake mixture and bake in a steady heat; when
Top of Bride, or other Cake.
Side for above Cake.
Bride, or other Cake Top.
Side for above Cake.
baked remove it from the mold. When cold, if to be ornamented, have ready prepared some icing (see "icing") thin enough to just run smooth but not to run off. Place the cake on a plate, and with a spoon place the icing on the top of the cake, and allow it to run down the sides; continue this until all parts are covered; let it drain down a minute or so, then place a knife under the bottom of the cake, remove 'it to another plate, and set it in a warm place to dry. This method of icing shows up the pattern of the cake, and the prettier the mold the prettier pattern of cake you will have. To ornament this cake, simply pipe it (as before described), allowing the pattern of the cake to be the guide; if you come to any part where there is no pattern, then ornament it as you fancy, but usually the pattern of the cake will furnish the design. In an icecream mold there is not much pattern further than fluting. I give a sketch of one baked in a pyramid ice-cream mold, (page 353,) together with some idea as to how you are to ornament it. Where the dots appear, you can substitute red and yellow gum drops if you so desire. When you have piped this cake set it on a plate or salver on lace paper, place a bouquet or spray of flowers on top (see sketch), add a few silver leaves where you see fit, and it is complete. This cake looks very pretty iced a light pink and piped in white; you can not well use chocolate ice for this cake (as the chocolate sets too soon), unless you are pretty well accustomed to chocolate icing.