1951 professional decorating Recipes

warm melted dark chocolate or 3 oz milk chocolate or 3 oz white chocolate, basil leaves (other non-poisoneous leaves you could use are rose, carnelia, lemon, mint, orange)

powdered sugar, crisco vegetable shortening (no substitutes), cool tap water, butter flavoring, vanilla extract

sugar, molasses, water, vegetable oil, egg, flour, baking soda, cream of tartar, ground ginger, ground cinnamon

decorator sugar , large grain, all-purpose flour, baking soda, star anise, finely ground, ground ginger, sea salt, unsalted butter, room temp, syrup, sugar, fresh ginger, peeled and grated, egg, well beaten, crystallized ginger , then finely minced, lemons , zest only

refrigerated sugar cookie dough, cream cheese , softened in microwave for 45 seconds, egg, lemon extract, cake flour, milk

vegetable shortening, clear vanilla extract, clear butter flavoring, salt (optional), sugar (approx . 1 lb.), milk

powdered sugar, pure vanilla extract, salt, milk (may add 1 tbsp if needed)

decorative container, tea towels, all-purpose flour, sugar, baking powder, salt, ground cinnamon, honey (recommended : lavender blossom), honey dipper, semisweet chocolate chunks, preserves, jam spreader, wooden spoon, biscuit cutter, recipe card, see below for text

decorative container, tea towels, orange pekoe tea , loose, crystallized ginger, dried mint leaves, dried lemon peel, cinnamon sticks, raw sugar cubes, ball strainer, recipe card, see below for text

decorative container, tissue paper, dough disk , recipe follows, flower pots of various sizes, short lollipop sticks, jelly beans in varying shades of green, flower foam, flower-shaped cookie cutters, floral tape, store-bought icing in various colors, silk leaves, recipe card, see below for text, granulated sugar, unsalted butter, softened at room temperature, vegetable shortening, egg, pure vanilla extract, baking powder, all-purpose flour, sugar, whole, 2 percent fat or 1 percent fat, milk, pure vanilla extract

you will need, craft glue such as aylmer s., coloured cardboard ie. bristle board , felt or very stiff fabric and pinking shears if you want to add a little more flare., decorative items such as sequins , glitter, buttons, seasonal ribbon, coloured pipe cleaners, felt, gold or silver spray painted small elbow macaroni or other pasta shapes, cotton puffs, etc., wallet sized photo cut to size if necessary., ribbon or coloured string for hanging.

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

powdered sugar, water, salt, almond extract, vanilla extract

butter, softened, powdered sugar, whipping cream, vanilla extract