Homemade
Chocolate Recipes:
Petits
Four
Bake a simple,
light sponge cake in a shallow biscuit tin or dripping pan, and when cold turn out
on the moulding board and cut into small dominoes or diamonds. They should be about
an inch in depth. Split each one and spread jelly or frosting between the layers,
then ice tops and sides with different tinted icings, pale green flavored with pistachio,
pale pink with rose, yellow with orange, white with almond. Little domino cakes are
also pretty. Ice the cakes on top and sides with white icing, then when hard put
on a second layer of chocolate, using Walter Baker & Co.'s Unsweetened
Chocolate
and made as for layer cake, dipping the brush in the melted chocolate to make the
spots.
Candied violets, bits of citron cut in fancy shapes, candied cherries and angelica
may all be utilized in making pretty designs in decoration.
Recipe Credit: American Housekeeper
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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