Make a waxed paper cone for each color icing you plan to use (see instructions above).
Make a waxed paper cone for each color icing you plan to use (see instructions above).
(To use in cake-decorating set or paper cone)
2¼ cups confectioners’ sugar⅓ teaspoon cream of tartar2 egg whites, unbeaten⅓ teaspoon vanilla
2¼ cups confectioners’ sugar
⅓ teaspoon cream of tartar
2 egg whites, unbeaten
⅓ teaspoon vanilla
Sift sugar and cream of tartar through very fine sieve.... Add egg whites and mix with slotted spoon or wire whip.... Continue to mix for 3-4 min.... Add vanilla.... Beat 8-20 min. longer with spoon or 3-4 min. on mixer at high speed.... Frosting should be so stiff that a sharp ridge is held when the tip of a knife is drawn through.... Frosting may be tinted with a few drops of food coloring, if desired.... Yield: 1½ cups.
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Prepare cake pans for baking by rubbing them with Spry Pan-coat.
Mix...½ cupHomogenized Spry¼ cupall-purpose flour
Use...for “greasing” cake pans, baking sheets, etc. Gives even, brown crust—prevents sticking.
Store...Pan-coat in covered dish in cupboard for handy use—can be made ahead and stored till wanted. Need not be refrigerated.
The cake recipes in this booklet specify a baking range in minutes within which the cake should finish baking and be “done.” However, before removing the cake from the oven, test it for doneness by touching the top of the cake in the center lightly with finger. If the cake springs back leaving no impression, the cake is done. Also, insert a toothpick or wire cake tester in the center, and if it comes out clean, the cake is done. If any dough adheres to the tester, longer baking is needed.
Cakes come out of pans readily with Spry Pan-coat (p. 16) and proper cooling.
Cakes come out of pans readily with Spry Pan-coat (p. 16) and proper cooling.
When cake has finished baking, remove it from the oven and put it on a wire cake rack,in the pan. This permits circulation of air around it and insures even cooling. Let it stand 10-15 min. Then gently loosen the cake from the sides of the pan with a spatula or knife, working carefully to avoid breaking edge. Place another rack on top of the pan, turn over, and lift off the pan. Then turn cake right side up on rack to finish cooling. When the cake isthoroughly cold, it is ready to be frosted. For frosting recipes and frosting suggestions, see pp.11-16.
Homogenized Spry
Dip your spoon into Homogenized Spry—see how much lighter and fluffier it is than other shortenings—how easy to work with. It’s pre-creamed, easier to blend with dry ingredients. And Spry is the only kind of shortening that is specially made to mix with the liquids your cake recipes call for. So you can see why Spry, with this special blending-action, makes any cake a better cake. You can count on it every time—you’ll bake a better cake, be a better cook, with Homogenized Spry.
[1]With a tartrate baking powder, use 1 teaspoon.[2]With a tartrate baking powder, use 3½ teaspoons.[3]With a tartrate baking powder, use 3 teaspoons.[4]With a tartrate baking powder, use 4 teaspoons.[5]With a tartrate baking powder, use 4 teaspoons.[6]If sweetened applesauce is used, use only 1¼ cups sugar.[7]With a tartrate baking powder, use 5½ teaspoons.[8]With a tartrate baking powder, use 3 teaspoons.[9]With a tartrate baking powder, use 5½ teaspoons.
[1]With a tartrate baking powder, use 1 teaspoon.
[2]With a tartrate baking powder, use 3½ teaspoons.
[3]With a tartrate baking powder, use 3 teaspoons.
[4]With a tartrate baking powder, use 4 teaspoons.
[5]With a tartrate baking powder, use 4 teaspoons.
[6]If sweetened applesauce is used, use only 1¼ cups sugar.
[7]With a tartrate baking powder, use 5½ teaspoons.
[8]With a tartrate baking powder, use 3 teaspoons.
[9]With a tartrate baking powder, use 5½ teaspoons.
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