Filling and Frosting Techniques for Butter Cakes
Lessons cover custard type fillings and frostings, including cream and fruit puree fillings, whipped cream, and coconut or chocolate creams. Stepwise directions emphasize cooling, thickening, and gradual incorporation of eggs and flavorings, with several illustrated recipes for lemon, orange, coconut, and dried fruit fillings.
Dried Fruit Fillings and Frostings Guide, 1920s
Instructions for fruit fillings using dates figs raisins apricots and whipped cream, plus several frosting types. Includes boiled seven minute and uncooked icing methods with quantities and steps, plus variations with nuts cherries and candied ginger for cakes and fillings.
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