FROSTING - Selling Cakes

FROSTING

&

ICINGS

Compiled By
Rhonda Anderson

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1

And a Man Takes a Recipe

Knowing there was going to be a cake recipe given over the
radio at a certain time, and being too busy to take it down herself,
the wife asked the husband to take it down for her. In his effort to
tune in he got two stations. While a man was giving exercise
lessons and not being aware of the fact that he had two stations,
this is what he copied:

“Take one large mixing bowl, spread feet fifteen inches apart,
sift 2 cups of flour with a pinch of salt. Take 2 cups of sugar and
jump as high as you can, repeat 6 times. Bend forward and place
hands on floor without bending knees, and stir in 2 cups of Pet
milk. Lay flat on floor and mix 2 tablespoons of vanilla with the
whites of 2 eggs in bend of knee and roll over 3 times. After
you’ve squeezed the juice of 2 lemons, take a deep breath, and
sit down in 1 cup of hot butter and relax for 2 minutes. Place
hands on hips and inhale 2 tablespoons of cinnamon. Pour well-
beaten egg yokes on back of neck and skip around the room in a
well-greased cake pan. Place in hot oven and bake until you are
limber all over.

2

INDEX

1. TYPES OF FROSTINGS AND ICINGS
2. HELPFUL HINTS
3. FONDANT RECIPES
4. BUTTER CREAM RECIPES
5. CHOCOLATE RECIPES
6. FILLING RECIPES
7. GLAZES
8. OTHER FLAVOR RECIPES IN ALPHABETICAL ORDER.

3

SECTION 1

FROSTING AND ICINGS

The definition of frosting: a sweet sugar-based mixture used to fill
and coat cakes, pastries, cookies, etc that remains frosty and dull (non-
shiny) when applied to item to be covered. In addition to sugar,
frosting can contain a combination of other ingredients including but
not limited to butter, milk, water, eggs, and various flavorings. It can
be cooked as with boiled frostings or uncooked as with butter cream,
and can range from thick to thin. The main requirement of a frosting
is that it be thick enough to adhere to the item being coated, yet soft
enough to spread easily.

The definition of icing: a sweet sugar-based mixture used to coat
cakes, pastries, etc that resembles ice and remains shiny when applied
to the item to be covered. In addition to sugar icing can contain a
combination of other ingredients including but not limited to butter,
milk, water, eggs, and various flavorings. It can be cooked or uncooked
and can range from thick to thin. The main requirement of an icing is
that it be thick enough to adhere to the item being coated as required.

PLEASE NOTE THAT JUST BECAUSE THIS IS THE
DEFINITION OF THESE TWO WORDS THAT DOES NOT
MEAN THAT THE RECIPES THAT FOLLOW FALL UNDER
THESE CATEGORIES. THESE RECIPES COME FROM

4

FAMILY, FRIENDS, OLD (PRE-1930 HAND WRITTEN
RECIPES) ETC. SO I DO NOT GUARANTEE THAT ICINGS
WILL BE ICY, NOR FROSTINGS FROSTY. RHONDA

SECTION 2
HELPFUL HINTS

ONE SUGGESTED METHOD OF ICING A CAKE
1. Be sure that both the cake and the frosting are cool before beginning.

2. Brush all loose crumbs from cake.

3. Choose a flat plate 2 to 3 inches larger than the cake.

4. Cut 4 strips of wax paper and place overlapping around the bottom edges of the
plate.

5. If the cake has more than one layer, choose the thickest for the bottom layer.
Place it in the center of the plate so that it rests on the wax paper strips.

6. If filling a layer cake, spread filling almost but not quite to the edge, using a
flexible metal spatula. Top with the second layer, and repeat if multiple layers
are involved.

7. When the final cake layer is on top, cover lightly with frosting again stopping
just short of the edge. Then spread sides of the cake with a think coating of
frosting.

8. Spread a layer of frosting along the top edge down over the sides.

9. Pile remaining frosting on top and spread lightly toward edge swirling as you
spread.

10. When frosting has set, carefully pull out the wax paper strips.

5

ANOTHER METHOD OF FROSTING A CAKE

1. Take a large sheet of wax paper torn larger than the size of the cake to be
frosted. Fix the wax paper to a firm piece of cardboard or piece of wood with
tape so that the wax paper will not move. Then cover the wax paper with a layer of
frosting approximately ¼” thick. Place in freezer.

2. Cut another sheet of wax paper for each layer to be frosted and follow the
same procedure.

3. Cut another sheet of wax paper 2 inches larger than the sides of the height of
the total cake. Example if the cake will be 4” high when complete, cut paper 6”
wide. Attach to board and cover with frosting and freeze.

4. When completely frozen. Remove the sheet that will be the top icing layer.
Place the top cake layer on this sheet of icing, centering the cake. Remove the
inner sheet (frosting layer) and place this frosting layer next. (basically you are
building the cake upside down) Peal the wax paper off the frosting, and trim edges
even with the sides of the cake with a sharp knife. If needed return the cake to
the freezer for a few minutes to firm up icing.

5. Remove from freezer and proceed. Place bottom cake layer and center.
Remove side frosting strip and wrap around the cake placing the wax paper to the
outside. Once place, peal the wax paper off leaving a smooth surface and trim even
with the bottom layer.

6. Place cake plate on the bottom of the bottom layer, and by placing a hand on
the bottom layer and a hand under the top layer, gently flip the cake over. Now,
gently remove the cardboard and the wax paper off the icing on the top layer, and
trim the top layer.

Note: I have tried this method twice, it makes a pretty smooth icing, but it is
hard to flip the cake layers with large layers. It works well with smaller layers 12
inches and under for me.

6

TIPS AND POINTERS

1. Frosting which is beaten with an electric beater will have a greater volume and

will be fluffier than that beaten by hand or by a hand beater.

2. To turn a butter cream frosting into a glaze for any cake, take ½ to ¾ cup of
butter cream frosting and stir in 1 to 2 tablespoons of White Corn Syrup mixing
well.

3. After butter cream frosting has setup and had time to harden you can smooth
it some with a smooth paper towel and a fondant smoother. Just be gentle.

4. Most butter cream frostings can be refrigerated up to 2 weeks and frozen for
up to 6 months.

5. I have found that using a 4” and 6” sheetrock Broad Knife (Spackling puddy
knife) work wonders for smoothing the frosting on the sides of a cake. You can
smooth from the top to the bottom of the cake in one swoop.

6. When moving fondant for a large layer, do not try to lift the fondant from the
mat that you rolled the fondant on, lift the complete mat and then just flip the
mat over to deposit the fondant onto the layer. This helps to keep from
stretching the fondant or tearing it.

7

SECTION 3
FONDANTS

CRUSTING BUTTER CREAM (FALSE FONDANT) This frosting has the smooth
look of fondant, but is actually a butter cream frosting.

2 Tablespoons water
1 Tablespoon Meringue Powder
1 Cup Crisco or other shortening
4 Cups powdered sugar

Mix meringue powder with water. Mix in powdered sugar and beat well. Add
shortening. At this time, add any color and flavoring you desire. Beat at low speed
until smooth.

Can be frozen and stored in refrigerator for up to 2 weeks.

CRUSTING BUTTER CREAM (FALSE FONDANT)

1 ½ Cups Crisco or shortening
½ cups cake flour
2 pounds powdered sugar
¼ to 1/3 cup water
2 teaspoons vanilla or other flavoring
* any coloring desired

Cream shortening and flour.
Add flavoring
Add sugar and **almost boiling water.
8

Mix on low. Add as much water as needed to make smooth consistency you need.
Add coloring desired.

ROLLED BUTTER CREAM FONDANT BY M. Atkinson

1 cup light corn syrup
1 cup shortening
½ teaspoon salt
1 teaspoon clear vanilla
2 pounds powdered sugar

In large mixing bowl blend together shortening and corn syrup. Add flavoring and
salt and start to gradually add in powdered sugar until stiff. This will eventually
get to hard for your electric mixer. Continue to knead by hand. If the dough is to
sticky, add more powdered sugar.

Roll out on clean surface dusted with confectioners sugar to 1/8 thickness. Drape
over pre-frosted cakes, smooth sides down, and trim.

Rolled Fondant (Buttercream) by Sissy
Recipe will make 2 ½ - 3 pounds of fondant

1 cup corn syrup (use the “light” kind)
1 cup Crisco (plain, not the butter flavor)

1/2 teaspoon salt
1 teaspoon clear vanilla extract (or substitute any flavor that’s appropriate for the cake you’re

making)
2 pounds confectioners' sugar

1. Using a heavy-duty mixer, if possible – and the dough hook attachment – stir together
shortening and corn syrup in the mixing bowl. Add salt and vanilla (or other) flavoring. (If
you do not have a Kitchen Aid or other heavy-duty mixer, you will have to hand-mix/knead.
This is, of course, more time-consuming, but the resulting fondant will be equally as good.)

2. On low speed, gradually mix in confectioners' sugar until the fondant becomes stiff.

3. Knead in additional confectioners' sugar if you find that your fondant is more sticky than you
are comfortable with. Continue to knead until fondant is smooth.

9

4. Fondant may be stored in an airtight container at room temperature. It may also be stored
in the refrigerator.

When you are ready to cover your cake, dust your work surface with powdered sugar. Roll the
fondant to 1/8 inch” or thinner.
Using your rolling pin, a cake round or other stable tool, drape the fondant over cakes that have
been frosted and chilled. Using a smoother, make sure sides and top of cake(s) are smooth and
bubble-free. In case of air bubbles, simply prick with a pin and re-smooth.

POURED FONDANT By. M. McCall

2 pounds confectioners sugar sifted
1 teaspoon clear vanilla
¼ cup light Karo syrup
½ water

Combine all ingredients in heavy pan and heat on low heat stirring until melted and
very smooth in texture. Add more water for thinner texture. Heat to appx 100
degrees.

COOKED FONDANT By M. McCall

4 envelopes unflavored gelatin
1 cup glucose
½ cup water
1/3 cup glycerin
4 pounds confectioners sugar
4 tablespoons lemon juice
4 tablespoons almond juice

Combine gelatin and cold water and allow to stand until thick. Place gelatin in top
of double boiler and heat until dissolved. Do not boil, just heat until clear. Add
glucose and glycerin, mix well. Remove from heat. Add lemon, almond flavor and
any coloring. Mixture should cool to lukewarm. Place 1 pound of sugar in bowl and

10

make a well in center. Pour gelatin mixture in and stir with very stiff spoon, add
more sugar in small amounts at a time until stickiness disappears. Knead in more of
the remaining sugar until fondant is smooth and does not stick to your hands.
Store in airtight container in cool dry place.

FONDANT FROSTING (Given to me by someone, I don’t remember who)

3 cups white sugar (granulated)
½ cup light Karo syrup
¾ cup water
2 egg whites
1 teaspoon vanilla
½ teaspoon salt

Cook sugar, Karo syrup and water in saucepan over low heat stirring constantly until
sugar dissolves. Cover and cook for 3 minutes longer. Uncover and continue to
cook to firm ball stage, 244 to 248 degrees. Remove from heat. Beat egg whites
with vanilla and salt until stiff but not dry.

Pour not syrup in a slow steady stream over beaten egg whites, beating constantly.
Continue beating until frosting stands in peaks and begins to lose it’s gloss. About
10 minutes. If necessary, thin with drops of cream.

MARSHMALLOW FONDANT By Carla Wells

1 16(oz) bag white marshmallows
2 tablespoons water
1 2-pound bag confectioners sugar
1 teaspoon vanilla

Grease large plastic or glass bowl well with shortening. Place marshmallows and
water in bowl and place in microwave on high for 1 minute. Remove from microwave
and check progress of melting. If not completely melted, replace in microwave and
(nuke) again for 15 to 30 seconds at a time until completely melted. Once melted,
add vanilla and color and stir. In another bowl, Place confectioners sugar and make
a well in center. Pour melted marshmallow into center of sugar and with large stiff
spoon, mix well. When to hard to stir with spoon, continue to mix with hand until
you have mixed as much of the sugar as you possibly can mix.
11

Roll on surface dusted with confectioners sugar. If it becomes to hard to work
with, replace in microwave for 15 to 30 seconds, and it will loosen up again.

CHOCOLATE ROLLED FONDANT (this recipe given to me by someone, I don’t
remember who)

1 Tablespoon Knox gelatin
1/3 cup hot water
2/3 cup corn syrup
1 tablespoon glycerin
¼ cup Crisco shortening
1 teaspoon vanilla
6 ½ cups powdered sugar
2 ¼ cups unsweetened Dutch cocoa or any non-alkalized cocoa

Sprinkle gelatin over water in a heatproof glass bowl and allow to sit for about 5
minutes. Place in microwave on high power for a few seconds and remove and stir
until the gelatin dissolves. Blend in corn syrup and glycerin. Add shortening and
stir until melted. Reheat if necessary in microwave or on stovetop. Remove from
heat and add in vanilla.

In another large bowl mix sugar and cocoa together. Make a well in the center.
Add the gelatin mixture to the wee, and stir with a stiff spoon until mixture gets
to stiff to stir with spoon. Continue to mix by kneading with hands as you would
with bread dough. Continue mixing until you have mixed all the sugar into the
mixture and form into a ball. Allow to sit over night as chocolate fondant can be
used immediately, but is easier to work with if allowed to sit overnight. It is
important to prevent fondant from drying out. Wrap tightly with plastic wrap and
place in airtight container.

ROLLED SMOOTH ICING

2 Oz butter or margarine
4 tablespoons lemon juice
4 ½ cups icing sugar sifted
Few drops food coloring (optional)

12

Warm butter and lemon juice in pan until melted. Add 1 ½ cups of icing sugar and
heat gently, stirring until dissolved. When mix begins to simmer at the sides of
the pan, increase heat slightly and cook for 2 minutes until it boils gently, do not
over boil as icing will be to hard.

Remove from heat and add 1 ½ cups icing sugar, beat thoroughly with a wooden
spoon then put in a mixing bowl. Gradually mix in enough icing sugar to give a soft
dough.

Dust surface with icing sugar and knead until smooth, add colorings and flavorings
if needed.

Wrap in cling wrap, will keep in fridge for about 6 weeks.

PASTILLAGE by: M. Atkinson

1 envelope Knox gelatin
1 tablespoon glucose
1 tablespoon water
1 pound confectioners sugar

Place water in large glass bowl and sprinkle in gelatin. Place in microwave and heat
on high for 1 minute. Remove and stir in glucose and add coloring at this time. In
large mixing bowl, place sugar and make well in center. Pour in gelatin mixture in
center of well and fold in sugar with a wooden spoon until paste is formed.

Form ball of paste and pour an additional 1 2/3 cups of conf. sugar on counter.
Knead ball of paste into sugar on counter as you would knead bread until paste is
pliable but soft. It could take up to 2 cups of sugar. If you need to make dark
colors, recommend using up to 2 to 2 ½ cups of sugar.

NOTE: PASTILLAGE CAN BE AIRBRUSHED. IF COLORING A SMALL AMOUNT,
BLEND IN COLOR AS NEEDED BY HAND, IF COLORING LARGE AMOUNTS, ADD
COLOR WHEN ADDING GLUCOSE.

WHITE CHOCOLATE PASTE (For molding flowers, animals, shapes, or to cover
cakes) ALSO CAN USE DARK CHOCOLATE

13

1 pound 8 oz. White Chocolate
7/8 Cup Granulated Sugar
¼ Cup + 3 ½ Tablespoons Water
3 ¼ Cups Powdered Sugar
Warm chocolate to 105 degrees
Make a syrup with sugar and water and bring to a boil
Add chocolate to syrup and mix well, then add powdered sugar.
Place in plastic bag, and let cure overnight and become solid.
Knead and use.
White chocolate can be colored, or painted.

SECTION 4

BUTTERCREAM RECIPES

14

CLASSIC DECORATORS BUTTERCREAM FROSTING

1/3 Cup shortening (Crisco)
1/8 teaspoon salt
1 pound Powdered sugar (sifted)
¼ cup water

Beat by hand until smooth

1 teaspoon white vanilla (or)
½ teaspoon almond flavoring and ½ teaspoon vanilla
Beat with hand until smooth and spread able

For chocolate use peppermint flavoring and coconut flavoring instead of vanilla and
almond, and add cocoa.

Keep in plastic container and do not refrigerate.

CREAMY DECORATOR ICING

1 ½ Cup shortening
2 pounds powdered sugar
¾ cup coffee creamer
1 teaspoon salt
3 teaspoons vanilla
½ cup water

Mix all above ingredients together well for approximately 5 minutes. For thinner
icing, add more water, for thicker icing, add more sugar.

BUTTER CREAM FROSTING

½ Cup soft butter or margarine
4 Cups powdered sugar
1/3 Cup light cream, evaporated milk or milk
1 tsp. Vanilla
15

Cream butter and half of sugar with electric mixer until light.
Add cream, mixing until smooth.
Add remaining sugar and vanilla.
Blend well.
Yields filling and frosting for top and sides of 8-inch or 9-inch layer cake. Prepare
½ recipe for top and sides of 9x5x3-inch loaf cake, 9x12-inch oblong cake or tops
of 1 ½ -2 dozen cupcakes.

VARIATIONS

CHOCOLATE BUTTER CREAM FROSTING

Prepare Butter Cream Frosting as directed above except add 2 squares (2 oz)
unsweetened chocolate, melted, after vanilla.

COCOA BUTTER CREAM FROSTING

Prepare Butter Cream Frosting as directed above except reduce sugar to 3 ½ cups
and add ½ cup cocoa.

LEMON OR ORANGE BUTTER CREAM FROSTING

Prepare Butter Cream Frosting as directed above except add 1 tbsp. Grated lemon
or orange rind. Omit vanilla.

MAPLE BUTTER CREAM FROSTING

Prepare Butter Cream Frosting as directed above except add ¼ tsp. Maple
flavoring and omit vanilla.

MINT BUTTER CREAM FROSTING

Prepare Butter Cream Frosting as directed above except add 1 tsp. Peppermint
extract. Omit vanilla. Tint pale green or pint with food coloring if desired.

16

BASIC BUTTERCREAM ICING WITH VARATIONS makes enough to cover 9”
layer cake by S. Walker

4 oz unsalted butter, softened
8 oz confectioners sugar
2 tsp. boiling water

Beat butter until light and fluffy
Gradually add the sugar, beating well after each addition
Add the water and beat well.

Note: Can be frozen up to 3 months. Defrost in the fridge for a day before using.

VARIATIONS

CITRUS BUTTERCREAM: Beat in 2 teaspoons of finely grated lemon, orange or
lime rind.

COFFEE BUTTERCREAM: Dissolve 4 teaspoons instant coffee in the two
teaspoons of boiling water before adding.

ALMOND BUTTERCREAM: Beat 1 teaspoon Almond Extract into the butter
cream.

CHOCOLATE BUTTER CREAM: Beat in (1 oz) sifted cocoa powder.

SIMPLE CHOCOLATE BUTTER CREAM FROSTING

1 STICK BUTTER
4 to 6 Tablespoons Milk
4 Tablespoons Cocoa
1 box Sifted Powdered Sugar
1 Teaspoons Vanilla

17

Boil butter, milk and cocoa. Pour over powdered sugar, and vanilla. Mix well and
spread over cake.

VANILLA CREAM FROSTING

2 Tbsp. Crisco or other type solid shortening
1 Tbsp. butter
1 Tsp. Vanilla
¼ Tsp. Salt
3 Cups Sifted Confectioners Sugar
1 Tbsp. Scalded Cream

Combine Shortening, butter, vanilla, and salt, and blend. Beat in ½ cup of sugar.
Add hot cream, alternately with remaining sugar, beating well after each addition.
Add only enough cream to make a nice spreading consistency. Yields enough to
cover top and sides of a 10 x 10 x 2” cake.

HONEY BUTTER CREAM FROSTING

½ Cup Honey
2 Tbsp. Butter
1 Tsp. Vanilla Extract
½ to 1 Cup nonfat dry milk powder

Beat honey with butter until thick and creamy. Beat in vanilla. Continue to beat,
adding milk powder, 1 tablespoon at a time until icing is of desired spreading
consistency. Amount needed varies with the moisture content of the honey.
Before using the icing, let it sit for a while (while cake is baking) to absorb the milk
powder. Spread sparingly on cake, ad this icing is extremely sweet.
YIELDS: enough for top and sides of one (1) layer of an 8 of 9-inch cake.

VARIATIONS

SPICE FROSTING: flavor with cinnamon, nutmeg or other spice to taste.

CHOCOLATE OR CAROB: Cut back on vanilla to ½ tsp. and beat in 1 ½ Tbsp.
Of cocoa, carob or a combination of both.

18

DARK CHOCOLATE BUTTER CREAM FROSTING

2 2/3 TO 3 Confectioners sugar
¾ cups cocoa
6 Tbsp. butter
5 to 6 cups milk
1 tsp. vanilla

Cream butter with ½ cup cocoa in a bowl. Add milk and balance of cocoa to butter
and cocoa and mix well. Stir in vanilla. Beat well. Slowly ad confectioners sugar
beating well after each addition until desired spreading consistency is reached.

CHOCOLATE BUTTER CREAM FROSTING

¼ Cup soft butter or margarine
½ tsp. Salt
1 tsp. Vanilla extract
2 ¾ cups sifted confectioners sugar
4 ½ Tbsp. Milk
¾ cup sifted cocoa

Combine butter, salt and vanilla. Add sugar and milk alternately, beating well after
each addition.

LEMON BUTTER CREAM FROSTING

¼ cup soft butter
½ tsp. salt
3 ½ cups sifted confectioners sugar
2 ½ Tsp. milk
1 ¾ tsp. grated lemon rind
1 2/3 Tbsp. lemon juice

Combine butter salt and lemon juice and lemon rind. Add sugar and milk alternately
beating well after each addition until creamy.

19

WEDDING CAKE BUTTER CREAM FROSTING
Prepare the following recipe twice:
Cream 1 cup butter or margarine.
Add part of 2 ½ pounds of sifted confectioners sugar (appx 11 cups).
Blend well.
Mix in 4 teaspoons clear vanilla and
½ teaspoon salt
Add remaining sugar alternately with
½ cup milk
Beat until smooth and of spreading consistency.
Makes about 5 ½ cups frosting.
4-MINUTE DECORATORS FROSTING
Blend ½ cup milk wih 2 tablespoons flour. Cook until thick and set aside to cool.
Mix ½ cup Crisco or shortening and ½ cup (¼ lb.) butter or margaring and beat for 4
minutes with electric mixer.
Add ½ cup granulated sugar and beat for four more minutes.
Add cooled thick mild and beat for 4 more minutes more.
Add 1 teaspoon vanilla and blend.
Makes more than enough to frost the top and sides of a 9-inch layer cake.

20

SECTION 5
CHOCOLATE FROSTINGS

CREAMY CHOCOLATE FROSTING

¼ Cup water
2 Tbsp. butter
2 Squares (2oz) unsweetened chocolate melted
1/2 tsp. vanilla
2 cups powdered sugar

Combine water and butter in saucepan
Cook over medium heat until butter is melted. Remove from heat.
Add chocolate and vanilla. Mix well
21

Add sugar, mixing well.
Beat with spoon until frosting reaches spreading consistency.
Yield frosting for top and sides of 9 x 5 x 3-inch loaf cake or top of 9 x 13-inch
oblong cake.

SUPER EASY CHOCOLATE FROSTING

2 Cups confectioners sugar
1 Tbsp. unsweetened cocoa powder
¾ cup 35% cream
sprinkle of salt
drop of vanilla extract

Sift sugar and cocoa into bowl and set aside. In a small bowl, beat the cream and
salt until fluffy. Stir in spoonfuls of sugar mixture mixing well after each spoonful
until smooth and fluffy. Add vanilla and more sugar mixture until spreading
consistency is reached.

CHOCOLATE FROSTING

2 Squares (2 oz) unsweetened chocolate
2 tablespoons soft butter
½ teaspoon vanilla
Pinch salt
1 cup to 1 ½ cup confectioners sugar
1 egg
¼ cup milk

Melt chocolate over hot, not boiling, water. In another bowl, beat together butter,
vanilla, salt; beat in confectioners sugar, a small amount at a time. Then beat in egg
and melted chocolate. Beat well until creamy.

SIMPLE FROSTING FOR CHOCOLATE CAKE

1 Pound Brown Sugar
22

½ Cup White Sugar
½ Cup Water
2 Whites of Eggs
1 TBSP Vanilla

Boil together the brown sugar, white sugar and water until a thread forms. Then
add the stiffly beaten whites of the eggs and Vanilla, beating the mixture until the
right consistency to spread.

CHOCOLATE FROSTING (SIMILAR TO A BUTTER CREAM)

2 Tbsp. Crisco or other shortening
1 Tbsp. Butter
3 Oz. Chocolate
5 Tbsp. Hot milk
2 Cups Sifted Confectioners Sugar
¼ Tsp. Salt
½ Tsp. Vanilla

Melt Crisco, butter and chocolate together over hot water, Cool. Pour hot milk
over combined sugar and salt and stir until sugar is dissolved. Add vanilla. Add
chocolate mixture and beat until thick enough to spread. Yields enough to frost
top and sides of 2 8-inch layers.

VARIATION

TOASTED PEANUT FROSTING

Vary Chocolate Frosting by using 1 ounce of chocolate instead of 3 and add ½ cup
toasted chopped peanuts to frosting before spreading on cake.

23

QUICK MILK-CHOCOLATE FROSTING

1 CUP SUGAR
3 1-oz squares unsweetened chocolate cut into pieces
1 6-oz can (2/3 cup) evaporated milk
Dash salt

Put sugar in blender; cover and blend about 1 minute at high speed. Add chocolate,
evaporated milk and salt; blend at high speed about 3 minutes or until thick. Use a
rubber spatula to scrape the sides if necessary. Frost the tops and sides of two 8-
inch layers. (If a firmer frosting is desired, chill frosted cake)

SPICY CHOCOLATE FROSTING

3 1-OZ square unsweetened chocolate
¼ cup melted butter
2 ½ Tbsp. hot water
1 tsp. Pure vanilla extract
1 ½ cups powdered sugar
¼ tsp. Mace
¼ tsp. Cinnamon
1/8 tsp. Allspice
3 egg yolks

Melt chocolate in double boiler over extra low heat. Remove and stir in butter, hot
water and vanilla. Sift sugar and combine with spices. Gradually beat into
chocolate mixture alternately with egg yolks. Beat hard.
YIELDS: 1 ½ cups frosting enough to frost top and sides of two 8 or 9-inch layers
or 1 10-inch tube cake.

WHIIPPED CHOCOLATE CREAM CHEESE FROSTING

½ cup butter (1 stick) no substitutions softened
1 pkg. (8 0z) cream cheese softened
2 teaspoons vanilla
1 – 16 oz pkg. confectioners sugar
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3 – 0z unsweetened chocolate

In microwave melt 3 ounces of unsweetened chocolate until smooth. Set aside to
cool. When cool, cream butter, cream cheese, vanilla and chocolate in a bowl mixing
well. Slowly add sugar mixing well after each addition.
Yields 3 ½ cups

CHOCOLATE CREAM FROSTING AND FILLING

3 Tbsp. Cocoa
¼ Cup honey
1 Tbsp. Warm water
3 Oz. (6 tbsp.) Cream Cheese
¼ Cup Yogurt
1 tsp. Vanilla Extract
1 ½ Cups Nonfat dry milk powder

Beat together cocoa, honey and warm water. Beat in cream cheese, yogurt, vanilla
and ¼ cup milk powder in this order until thick and creamy. Continue until all mild
powder is absorbed and frosting is rich and thick. Frost cake immediately as icing
hardens on standing.
YIELDS: 1 1/3 cup enough to fill and frost a 9-inch layer cake.

CHOCOLATE-WALNUT FROSTING

1 square unsweetened chocolate
1 Tbsp. Milk
1 (3oz) package cream cheese
2 ½ cups confectioners sugar
½ tsp. Vanilla
1/8 tsp. Salt

Melt chocolate, cool slightly, Add milk to cream cheese and mix together until
smooth. Gradually add the sugar, beating well after each addition. Stir in
chocolate, vanilla and salt. Mix until smooth. Spread on sides and top of cake and
decorate with walnut chips.

25

SWEET CHOCOLATE SATIN ICING

2 OZ baking chocolate
2 Tbsp. butter
¼ cup hot strong coffee
dash salt
1 tsp. vanilla
2 cups sifted confectioners sugar

Melt the chocolate in double boiler over boiling water. Add butter and stir until
blended with chocolate. Remove from heat, add the coffee and let mixture cool.
Add salt and vanilla, then stir in sugar until right consistency to spread. (Note:
dark and chocolate-y and remains moist and soft.)

DOUBLE CHOCOLATELY SOUR CREAM FROSTING – A. Ray

6 oz. Finely chopped milk chocolate (1 cup)
3 oz. Bittersweet or semisweet chocolate finely chopped (1/2 cup)
¼ cup + 3 Tbsp. Sour Cream at room temperature
½ tsp. Pure Vanilla
Pinch of salt

Place both chocolates in double boiler and set over simmering water to heat,
stirring occasionally until melted. Let chocolate cool for 5 minutes. Then add the
sour cream, vanilla, and salt, and whisk well. Let the frosting cool at room
temperature, stirring occasionally. When cool, it should be thick enough to spread.
Use immediately.

CHOCOLATE WHIPPED CREAM FROSTING: by M. Sherrer

1 pt. Whipping cream
2/3 Cup chocolate chips

Heat cream in saucepan, once simmering, add chips and stir until melted.
Refrigerate 24 hours. Whip with whisk as if whipping cream.
Yields: enough to frost 2-9inch layers.

26

FLUFFLY CHOCOLATE FROSTING: Grandmother Davis’ recipe

1 stick soft butter
2/3 cup dark cocoa powder
1/3 cup milk (not skim)
3 ½ to 4 cups powdered sugar
1 tablespoon vanilla

Mix butter, cocoa and sugar and cream until smooth. Add half milk and all vanilla
and mix until creamy. Alternately continue to add milk with powdered sugar mixing
as you go until creamy after each addition. You may not use all the sugar.

CHOCOLATE FUDGE ICING

1 stick butter
½ cup cocoa
1/3 cup whole milk
1 pound confectioners sugar
1 Tbsp. vanilla extract

Melt butter in sauce pan, add cocoa and boil for 1 minute. Add remaining
ingredients, and beat until smooth. Spread while warm. As icing cools, becomes
hard to spread.

GERMAN CHOCOLATE CAKE FROSTING

1 Cup sugar
3 egg yolks
1 tsp. vanilla
1 stick butter
1 can condensed milk
1 cup nuts
1 Tbsp. cornstarch
1 can flaked coconut

Combine ingredients and cook over low heat, stirring constantly until thickened,
approximately 10 to 12 minutes. Add chopped nuts and coconut.

27

CHOCOLATE FROSTING

5 ½ tablespoons butter, softened
½ cup unsweetened cocoa
¼ tsp. salt
3 Tbsp. boiling water
1 ¾ cups confectioners sugar

In a large bowl, cream butter, then add in cocoa, salt and boiling water. Mix until
smooth.
Add powdered sugar and beat until frosting reaches desired consistency. If to
thick, add more water, if to thin, add more confectioners sugar.

SECTION 6
CAKE FILLINGS

APRICOT MOUSSE FILLING

1 POUND FRESH OR CANNED APRICOTS, PEELED AND PITTED
½ CUP GRANULATED SUGAR
¼ CUP WATER
1 ENVELOPE PLUS 1 TEASPOON UNFLAVORED GELATIN
5 EGGS, SEPARATED
1 OR 2 TABLESPOONS APRICOT BRANDY
1/8 TEASPOON SALT
1 CUP HEAVY CREAM, WHIPPED

PRUEE APRICOTS IN ELECTRIC BLENDER. THERE SHOULD BE ABOUT 1 ½
CUPS PUREE. ADD ½ CUP SUGAR. COMBINE WATER AND ½ CUP SWEETENED
PUREE; SPRINKLE GELATIN OVER PUREE TO SOFTEN. SET ASIDE.

BEAT EGG YOLKS WITH ½ CUP SUGAR IN TOP OF DOUBLE BOILER.
COOK OVER BOILING WATER, STIRRING FREQUENTLY, FOR 10 MINUTES OR
UNTIL THICKENED. ADD BRANDY AND GELATIN MIXTURE; STIR UNTIL
GELATIN DISSOLVES. COOK, THEN COMBINE WITH REMAINING PUREE IN
28

LARGE BOWL; CHILL UNTIL MIXTURE MOUNDS SLIGHTLY. BEAT EGG
WHITES WITH SALT UNTIL SOFT PEAKS FORM. GRADUALLY ADD ¼ CUP
SUGAR AND CONTINUE BEATING UNTIL STIFF AND SHINY. FOLD EGG
WHITES INTO GELATIN MIXTURE, AND THEN FOLD IN WHIPPED CREAM.
CHILL SEVERAL HOURS, UNTIL SET.

ALMOND FILLING

1 CUP HEAVY CREAM
1/3 CUP GRANULATED SUGAR
¼ CUP TOASTED CHOPPED ALMONDS
1 TEASPOON VANILLA EXTRACT
1 TEASPOON ALMOND EXTRACT
2 EGG WHITES
1 TABLESPOON INSTANT COFFEE
2 TABLESPOONS GRANULATED SUGAR
CHOCOLATE CURLS FOR GARNISH (OPTIONAL)

WHIP CREAM UNTIL IT HOLDS PEAKS. ADD 1/3 CUP SUGAR, ALMONDS
AND VANILLA EXTRACT.

IN A SEPARATE BOWL, BEAT EGG WHITS AND INSTANT COFFEE
TOGETHER UNTIL STIFF. ADD 2 TABLSPOONS SUGAR AND BEAT UNTIL
SATINY IN TEXTURE. FOLD WHIPPED CREAM INTO BEATEN EGG SHITES
AND POUR INTO A SERVING DISH OR INDIVIDUAL DISHES. FOLD IN
CHOCOLATE CURLS IF DESIRED. CHILL FOR TWO HOURS.

BANANA FILLING

4 TBSP. FLOUR
¾ CUPS COLD WAER
2 SMALL MASHED BANANAS
1 EGG, WELL BEATEN
2 TABLESPOON BUTTER
1 TEASPOON VANILLA
½ CUPS CHOPPED NUTS

COMBINE SUGAR, FLOUR, WAER EGG, BUTTER, AND VANILLA AND
COOK UNTIL THICK. THEN ADD 2 BANANAS AND CHOPPED NUTS. STIR
29

UNTIL COOKED AND LET COOL.

BANANA WHIP

1 BANANA
1/3 CUP OF DOUBLE CREAM
¼ CUP OF SUGAR
½ CUP PISTACHIO NUTS
1 TABLESPOON OF LEMON JUICE

PEEL THE BANANA, SCRAPE OFF THE COURSE THREADS AND PRESS
THE PULP THROUGH A SIEVE; ADD THE SUGAR AND LEMON JUICE AND
COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL THE MIXTURE
BOILS; REMOVE FROM HEAT AND CHILL.

BEAT CHILLED CREAM UNTIL FIRM. IN SEPARATE BOWL, POUR
BOILING WATER OVER THE NUTS, LET STAND ABOUT TWO MINUTES, POUR
OFF THE WATER, ADD COLD WATER AND PUSH OFF THE SKINS FROM THE
NUTS. FOLD INTO CREAMED MIXTURE AND CHILL.

BLUEBERRY FILLING

2 CUPS FRESH BLUEBERRIES
1 CUP WATER
1 ½ CUP SUGAR
4 TABLESPOON CORNSTARCH
4 TABLESPOON LEMON JUICE

COMBINE BLUEBERRIES AND WATER; BRING TO BOIL. REDUCE HEAT
AND SIMER 2 MINUTES. STRAIN, RESERVE JUICE. COOK, STIRRING
CONSTANTLY UNTIL THICK AND CLEAR. COOL SLIGHTLY; ADD LEMON
JUICE, COOKED BERRIES AND CHILL.

BUTTER CUSTARD FILLING

2 ½ CUPS MILK
½ CUP GRANULATED SUGAR
½ CUP FLOUR
¼ TEASPOON SALT
30

2 TEASPOONS VANILLA EXTRACT
1 CUP BUTTER

HEAT MILK IN DOUBLE BOILER. STIR HOT MILK GRADUALLY INTO
THE SUGAR, FLOUR AND SALT MIXED TOGETHER. RETURN TO BOILER; COOK
ABOUT 10 MINUTES, STIRRING CONSTANTLY. COOL; ADD VANILLA
EXTRACT. CREAM BUTTER; ADD THE CUSTARD TO BUTTER GRADUALLY,
STIRING UNTIL SMOOTH. FILL CAKE.

CANOLI FILLING

1 POUND RICOTA CHEESE
3 TABLESPOON SUGAR
1 SQUARE SEMI-SWEET CHOCOLATE
1½ TABLESPOON ORANGE RIND, GRATED

COMBINE ALL INREDIENTS IN A BOWL. USE AS FILLING.

CANOLI MOUSSE

1 (15 OZ) CONTAINER PART SKIM RICOTTA CHEESE
3 TABLESPOONS GRANULATED SUGAR
1 TEASPOON VANILLA EXTRACT
1 TABLESPOON GRATED ORANGE RIND
¼ CUP GOLDEN RAISINS
½ CUP MINI SEMISWEET CHOCOLATE CHIPS
1/3 CUP WALNUTS, FINELY COPPED
1 PINT STRAWBERRIES, RASPBERRIES OR BLUBERRIES, STEMMED
2 TABLSPOONS ORANGE-FLAVORED LIQUEUR

PROCESS RICOTTA IN A FOOD PROCESSOR UNTIL SMOOTH. ADD
SUGAR AND VANILLA EXTRACT; PROCESS TO BLEND. TRANSFER TO
MEDIUM-SIZE BOWL. STIR IN ORANGE RIND, RAISINS, SHIPS AND
WALNUTS. COVER AND REFRIGERATE UNTIL READY TO USE.

CARAMEL FILLING

31

3 CUPS SUGAR, DIVIDED
¾ CUP MILK
1 EGG BEATEN
PINCH OF SALT
½ CUP BUTTER (CUT UP)

SPRINKLE ½ CUP SUGAR IN HEAVY SAUCEPAN; PLACE OVER MEDIUM
HEAT. COOK, STIRRING CONSTANTLY, UNTIL SUGAR MELTS AND SYRUP IS
GOLDEN BROWN.

COMBINE REMAINING 2 ½ CUPS SUGAR, MILK, EGG AND SALT IN A
BOWL, STIRRING WELL; STIR IN BUTTER. STIR BUTTER MIXTURE IN
CARAMELIZED SUGAR. (THE MIXTURE WILL LUMP, BECOMING SMOOTH
WITH FURTHER COOKING.) COOK OVER MEDIUM HEAT, STIRRING
FREQUENTLY, UNTILL A CANDY THERMOMETER REGISTERS 230
DEGREES(15-20 MINUTES). COOL 5 MINUTES. BEAT WITH A WOODEN
SPOON TO ALMOST SPREADING CONSISTENCY AND SPREAD BETWEEN
LAYERS AND ON TOP OF CAKE.

CHANTILLY MOUSSE

½ PINT CREAM
¼ CUP POWDERED CUGAR
FEW GRAINS SALT
1 TEASPOON VANILLA
5 DROPS ESSENCE OF VIOLET
CANDIED VIOLETS

BEAT CREAM UNTIL STIFF GRADUALLY ADDING IN SUGAR, SALT, VANILLA
AND VIOLET ESSENCE. FOLD IN CANDIED VIOLETS AND CHILL.

CHERRY CREAM FILLING

1 (9 OZ) CONTAINER FROZEN WHIPPED TOPPING, THAWED
2 TABLESPOONS MARASCHINO CHERRY JUICE
½ TEASPOON UNFLAVORED GELATIN

SPINKLE GELATIN INTO JUICE TO SOFTEN. HEAT IN MICROWAVE 10
TO 15 SECONDS. COOL A MINUTE OR TWO, THEN WHIP MIXTURE INTO
32

TOPPING WITH A WIRE WHIP. FROST CAKE.

CHESTNUT MOUSE

THIS RECIPE IS SOMETIMES ALSO KNOWN AS MARON MOUSSE.

1 QUART VANILLA ICE CREAM
½ CUP SUGAR
¼ CUP WATER
WHITES TWO EGGS
1 TEASPOON GRANULATED GELATIN
1 ½ CUPS PREPARED FRENCH CHESTNUTS
1 PINT CREAM
½ TABLESPOON VANILLA

BEAT EGG WHITES TILL STIF. BOIL SUGAR AND WATER AND ADD TO
EGG MIXTURE. DISSOLVE GELATIN IN 1 ½ TABLESPOON BOILING WATER,
AND AD TO FIRST MIXTURE. POUR MIXTUE INTO BOWL, SET INTO A PAN
OF ICE WATER, AND STIR UNTIL COLD; ADD CHESTNUTS. WHIP ICE CREAM,
CREAM AND VANILLA. FOLD CREAM MIXTURE INTO EGG WHITE MIXTURE.
FOLD IN CHESTNUTS. CHILL.

CHOCOLATE FILLING

MAKE BASIC PASTRY CREAM FILLING BELOW AND AFTER REMOVING FROM
HEAT, ADD 2 OZ OF MELTED, UNSWEETED CHOCOLATE TO THE MIXTUE
ALONG WITH THE VANILLA. FOR MOCHA FILLING, REDUCE AMOUNT OF
MILK/CREAM BY 2 TABLESPOONS, SUBSTITUTING 2 TABLESPOONS OF
EXTRA-STRONG FRESH COFFEE.

2/3 CUP MILK
2 TABLESPOON BUTTER
¼ CUP FLOUR
¼ TEASPOON SALT
33

1/3 CUP SUGAR
1/3 CUP COLD MILK

HEAT MILK AND BUTTER OVER LOW HEAT. ADD DRY INGREDIENTS
GRADUALLY ANDSTIR UNTIL SMOOTH. AD O HOT MILK AND COOK UNTIL
THICK. BLEND IN SLIGHTLY BEATEN EGG TO WHICH A LITTLE OF THE HOT
MIXTURE HAS BEEN ADDED. COOK UNTIL THICK. ADD ½ TEASPOON
VANILLA. FILL CAKE.

CHOCOLATE MOUSSE

2 SQUARES DARK UNSWEETENED CHOCOLATE
½ CUP POWDERED SUGAR
1 CUP CREAM
¾ TABLESPOON GRANULATED GELATIN
3 TABLESPOONS BOILING WATER
¾ CUP SUGAR
1 TEASPOON VANILLA
1 QUART CREAM

MELT CHOCOLATE IN DOUBLE BOILER. ADD POWDERED SUGAR AND
ONE-CUP CREAM. STIR OVER HEAT UNTIL BOILING IS REACHED, AND THEN
ADD GELATIN DISSOLVED IN BOILING WATER, SUGAR AND VANILLA.
STRAIN MIXTURE INTO A BOWL, SET IN A PAN OF ICE WATER, STIR
CONSTANTLY UNTIL MIXTURE THICKENS, THEN FOLD IN THE WHIP FROM
REMAINING CREAM. CHILL FOR FOUR HOURS.

CHOCOLATE CHERRY MOUSSE

1 SMALL BOX CHOCOLATE INSTANT PUDDING MIX
1 (21 OZ) CAN CHERRY PIE FILLING
2 CUPS COLD MILK
2 CUPS NONDAIRY WHIPPED TOPPING, THAWED

IN A SMALL BOWL WITH AN ELETRIC MIXER, COMBINE PUDDING MIX
AND MILK. BEAT ON LOW SPEED 1 TO 2 MINUTES, OR UNTIL WELL
BLENDED. ALLOW PUDDING TO THICKEN SLIGHTLY, AND THEN STIR IN
34

CHERRY FILLING. GENTLY FOLD IN WHIPPED TOPPING. CHILL FOR 2 HOURS.

CHOCOLATE RASPBERRY MOUSSE

1 10OZ) BOX FROZEN RASPBERRIES, THAWED AND DRAINED WITH 1
TABLSPOON LIQUID RESERVED
1 CUP FROZEN WHIPPED TOPPING, THAWED
4 BROWNIES, EACH CUT DIAGONALLY IN HALF
2 TABLESPOONS CHOCOLATE FLAVOR SYRUP

IN A MEDIUM BOWL, CMBINE THE RASPBERRIES, THE RESERVED 1
TABLESPOON LIQUID, AND THE WHIPPED TOPPING; MIX WELL.

SPOON THE RASPBERRY MOUSSE EQUALY INTO 4 MARTINI GLASSES.
DRIZZLE WITH THE CHOCOLATE SYUP. FILL CAKE WITH MIXTURE.

CHOCOLATE WHIPPED CREAM

1 CUP CHILLED WHIPPING CREAM
1/3 CUP HERSHEY’S SYRUP
2 TABLESPOONS CONFECTIONER’S SUGAR
½ TEASPOON VANILLA EXTRACT

IN SMALL MIXER BOWL, COMBINE ALL INGREDIENTS; BEAT UNTIL
SOFT PEAKS FORM. FILL COOLED CAKE

COCONUT FILLING

2 Cups sugar
¾ cups flour
2 cups coconut
1 lemon peal, grated
1 cup water

Mix sugar, flour and water. Cook until thick. Add coconut and lemon peeling. Mix
well, and spread.

35

COCONUT PINEAPLE FILLING

1 CUP SUGAR
1 TABLESPOON FLOUR
½ CUP PINEAPPLE JUICE
JUICE AND RIND OF 1 LEMON
1 EGG YOLK, BEATEN
1 COCONUT, GRATED FRESH OR MOIST SHREDDED
½ CUP CRUSHED PINEAPPLE
1 TABLESPOON BUTTER

MIX SUGAR WITH FLOUR; ADD PINEPPLE JUICE, LEMON JUICE AND
RIND AND COOK UNTIL THICK. STIR IN BEATEN EGG YOLK AND COOK
ANOTHER MINUTE. REMOVE FROM HEAT; ADD COCNUT, PINAPPLE AND
BUTTER. COOL. USE AS FILLING FOR WHITE CAKE.

CLEAR LEMON FILLING

1 CUP GRANULATED SUGAR
4 TABLESPOONS CORNSTARCH
½ TEASPOON SALT
1 CUP WATER
2 TABLESPOONS GRATED LEMON RIND
½ CUP LEMON JUICE
2 TABLESPOONS BUTTER

MIX ALL INGREDIENTS IN SAUCEPAN. BRING TO BOIL; BOIL 1 MINUTE,
STIRRING CONSTANTLY. CHILL BEFORE USING.

CLEAR ORANGE FILING

1 CUP GRANULATED SUGAR
4 TABLESPOONS CORKSTARCH
½ TEASPOON SALT
1 CUP ORANGE JUICE
2 TABLESPOONS GRATED ORANGE RIND
1 ½ TABLESPOON LEMON JUICE
2 TABLESPOONS BUTTER
36

MIX ALL INGREDIENTS IN SAUCEPAN. BRING TO BOIL: BOIL 1 MINUTE,
STIRRING CONSTANTLY. CHILL BEFORE USING.

CUSTARD

6 EGGS
3 CUPS GRANULATED SUGAR
2 QUARTS MILD, DIVIDED
2 TABLESPOONS CARNSTARCH
½ PACKAGE MINIATURE MARSHMALLAWS
2 TEASPOONS VANILLA EXTRACT

BEAT EGGS, THEN ADD SUGAR. IN DOUBLE BOILER, HEAT ½ QUART OF THE
MILK UNTIL IT COMES JUST TO THE BOILING POINT. TAKE 2 CUPS OF HOT
MILK AND MIX WELL WITH THE CORNSTARCH. SLOWLY ADD THIS TO EGG
AND SUGAR MIXTURE, STIRRING CONSTANTLY. THEN ADD THE EGG
MIXTURE TO THE REMAINING MILK. STIR CUSTARD SLOWLY OVER MEDIUM
HEAT, IN DOUBLE BOILER, UNTIL CUSTARD THICKENS. ADD
MARSHMALLOWS AND STIR UNTIL MARSHMALLOWS ARE DISSOLVED.
REMOVE FROM HEAT AND LET COOL. ADD VANILLA EXTRACT, THEN CHILL
IMMEDIATELY.

DARK CHOCOLATE FILLING

3 CUPS HEAVY CREAM
4 TBS SWEET BUTTER
5 LBS SEMISWEET CHOCOLATE, FINELY CHOPPED

IN A LARGE SAUCEPAN BRING CREAM AND BUTTER TO A ROLLING BOIL.
WHEN THE CREAM MIXTURE RISES IN THE PAN, ADD THE CHOCOLATE,
STIRRING CONSTANTLY. REMOVE THE PAN FROM HEAT AND STIR FOR 5
MINUTES. COVER THE FILLING AND STORE AT ROOM TEMP. FOR 3 DAYS OF
REFRIGERATE UP TO ONE WEEK. BRING THE FILLING TO ROOM TEMP. WHEN
READY TO USE. IT MAY BE NECESSARY TO HEAT THE FILLING IN A DOUBLE
BOILER TO ACHIEVE A SPREADABLE CONSISTENCY.

37

DATE CREAM FILLING

1 TSB. VANILLA
1 C. MILK
1 ½ C. CHOPPED DATES
1 TBSP. FLOUR
¼ C. SUGAR
1 EGG, BEATEN
½ C. NUTES, CHOPPED

COOK MILK AND DATES IN A DOUBLE BOILER. ADD REMAINDER OF
INGREDIENTS. COOK UNTIL THICKED. SPREAD BETWEEN LAYERS OF CAKE
WHEN COOL.

FIG FILLING

1 LB. FIGS
1 C. WATER
2 TBSP. SUGAR
JUICE OF ONE LEMON

PROCESS FIGS IN A BLENDER OR FOOD PROCESSOR UNTIL FINALLY
CHOPPED, ADD THE WATER AND SUGAR, AND COOK UNTIL THEY FORM A
THICK PULP. ADD LEMON JUICE, BEAT WELL AND WHEN COOL, SPREAD
BETWEEN THE LAYERS OF CAKE.

FRENCH CRÈME FILLING

1 CUP MILK
2 TEASPOONS VANILLA
1 STICK BUTTER
½ CUP LARD OR CRISCO
1 CUP WHITE SUGAR

COOK MILK UNTIL THICKENED ON LOW HEAT STIRRING CONSTANTLY. ADD
VANILLY. REMOVE FROM HEAT AND COOL MIXTURE IN REFRIGERATOR.
BEAT BUTTER AND LARD TOGETHER. SLOWLY ADD SUGAR TO MIXTURE
WHILE BEATING AND THEN THE COOLED MILK AND VANILLA MIXTURE.
38

BEAT ON HIGH WITH A MIXER FOR 4 MINUTES. KEEP COOL IN
REFRIGERATOR UNITL READY TO SERVE.

FRUIT FILLING (M. Ward)

2 ½ Cups sugar
1 Cup liquid (juice of coconut or water or both)
2 egg whites
½ box ground raisins
1 Cup coconut, grated

Mix together sugar and liquid. Cook until thickened. Then slowly pour over 2 well
beaten egg whites. Beat continuously. When half cooled enough to spread, stir in
raisins and coconut. Spread between layers and on top if desired.

FUDGE FILLING & FROSTING (MAKES ENOUGH FOR BOTH FOR 1 CAKE)

3 Cups Brown Sugar
1 Cup cream or Milk
1 TBSP butter
2 squares chocolate
1 Cup Walnuts
1 Tsp. Vanilla

Mix all ingredients and boil like you would fudge. Beat until cold, and then add the
flavorings. Add nuts at very last.

GRAND MARNIER FILLING

2 LARGE EGGS (AT ROOM TEMP)
¾ CUP GRANULATED SUGAR
3 TABLESPOONS BREWED COFFEE, COOLED
2 TABLESPOONS GRAND MARNIER OR ORANGE LIQUEUR
2 TEASPOONS BARK RUM
24 OUNCES CREAM CHEESE, CUT INTO SMALL PIECES AT ROOM TEMP
WHIPPED CREAM
FINELY SHREDDED ORANGE PEEL
8 FRESH MINT LEAVES
39

BLEND EGGS AND SUGAR IN PROCESSOR 1 MINUTE. ADD COFFEE, LUQUEUR
AND RUM AND BLEND 20 SECONDS. WITH MACHINE RUNNING, GRADUALLY
ADD CREAM CHEESE THROUGH FEED TUBE AND BLEND UNTIL VERY
SMOOTH. ADD FINELY CHOPPED ORANGE PEEL AND MINT. COVER WITH
PLASTICK WRAP AND REFRIGERATE OVERNIGHT. FOLD IN WHIPPED CREAM
AND FINELY CHOPPED ORANGE PEEL AND MINT.

HONEY MOUSSE

½ CUP HONEY
3 EGGS, BEATEN
2 UPS (1 PINT) HEAVY CREAM

IN A SMALL SAUCEPAN OR A DOUBLE POILER, COMBINE THE HONEY AND
EGGS OVER VERY LOW HEAT, WHISKING UNTIL THE MIXTURE IS THICK
AND BUBBLING. REMOVE FROM THE HEAT AND LET COOL TO ROOM TEMP.
IN A LARGE BOWL, BEAT THE CREAM UNTIL SOFT PEAKS FORM. SLOWLY
BEAT IN THE HONEY MIXTURE, CONTINUING TO BEAT UNTIL WE MIXED
AND STIFF PEAKS FORM. CHILL UNTIL READY TO USE.

KAHLUA MOUSSE

2 CUPS COOL WHIP PLUS MORE FOR SERVING
½ CUP HEAVY CREAM
2 TABLESPOONS UNSWEETENED COCOA POWDER
1 TABLESPOON INSTANT COFFEE
3 TABLESPOONS GRANULATED SUGAR
6 TABLESPOONS KAHLUA
CHOCOLATE SPRINKLES OPTIONAL

IN A MEDIUM BOWL, WHIP THE COOL WHIP WITH THE HEAVY CREAM
UNTIL STIFF PEAKS FORM. WITH A RUBBER SPATULA, STIR IN THE COCOA
POWDER, INSTANT COFFEE AND SUGAR: BLEND WELL. ADD THE KAHLUA
AND STIR THOROUGHLY WITH THE SPATULA. FOLD IN CHOCOLATE
SPRINKLES. CHILL IN THE FRIGERATOR UNTIL READY TO USE.

40

LEMON FILLING

¾ Cups Sugar
¼ Cups All-Purpose Flour
½ Cup Water
1 Tbsp. Grated Lemon Rind
1 Egg Yoke slight beaten
2 Tbsp. Lemon Juice
1 Tbsp. Butter

Combine sugar and flour (not sifted) in a saucepan. Mix well.
Add water a little at a time, stirring until smooth.
Stir in lemon rind.
Cook over medium heat until mixture thickens, stirring constantly. Remove from
heat.
Add small amount of beaten egg yoke to cooked mixture.
Stir balance of egg mixture into remaining cooked mixture.
Cook 1 minute more, stirring constantly, Remove from heat.
Add lemon juice, and butter. Blend well. Cool.
Yields, 1 cup of filling.

MOCHA FILLING

1 Cup Confectioners Sugar
1 Tbsp. Butter
1 Tbsp. Cocoa
2 Tbsp. Hot Strong Coffee
1 Tbsp. Vanilla Extract

Cream butter and sugar adding cocoa and coffee beating until smooth and a light
brown color. Flavor with vanilla.

CREAMY NUT FILLING

4 Egg yokes beaten
1 ½ cups Milk
¾ Cup Sugar

41

1/3 Cup All-Purpose Flour
¼ Tsp. Salt
1 Tsp. Vanilla
½ Cup Chopped Nuts

Combine egg yolks and milk in large saucepan, beat until smooth.
Add sugar, flour (not sifted) and salt. Stir until smooth.
Cook over medium heat until mixture thickens and boils, stirring constantly – about
10 minutes. Remove from heat.
Cook thoroughly
Stir in vanilla and nuts.
Yields 2 cups filling.

ORANGE FILLING

1 Egg
1 Cup Whipped Cream
½ Cup Sugar
1 Cup shredded Coconut
1 Tsp. Orange Extract

Beat egg well. Mix with whipped cream and sugar; add shredded coconut and flavor
with Orange Extract.

EASY PINEAPPLE FILLING

1 PKG (4-serving size) vanilla flavor instant pudding and pie filling
1 can (20 oz) crushed pineapple in syrup, undrained

Stir until well blended and thickened about 2 minutes. Makes 2 ½ cups.

VANILLA CRÈME FILLING

½ Cup Granulated Sugar

42

½ Cup All-purpose Flour
¼ Tsp. Salt.
1 ½ Cups Milk
1 egg, Slightly beaten
1 Tbsp. Butter
½ Tsp. Vanilla

Combine sugar, flour (not sifted) and salt in saucepan, mixing well.
Add milk a little at a time stirring until smooth.
Cook over medium heat until mixture thickens, stirring constantly. Remove from
heat.
Add small amount of cooked mixture to beaten egg.
Stir egg mixture into remaining cooked mixture.
Cook 1 more minute stirring constantly. Remove from heat.
Add butter and vanilla. Blend well.
Allow to cool completely.
YIELDS 1 ¾ cups of filling.

VARIATIONS

ALMOND CRÈME FILLING

Prepare Vanilla Crème Filling as directed above except add ½ Tsp.. Almond extract
and omit vanilla.

BUTTERSCOTCH CRÈME FILLING

Prepare Vanilla Crème Filling as directed above except add ½ cup brown sugar
firmly packed, and omit granulated sugar.

43

SECTION 7
GLAZES

LEMON GLAZE

2 Cups Sifted Confectioners Sugar
44

2 Tsp. Lemon Peel
½ Tsp. Lemon Extract
3 Tbsp. Hot water
Combine all ingredients and mix well. Drizzle over top of cakes, doughnuts, sweet
rolls, pastries or cream puffs.
YIELDS: ¾ CUP

VARIATIONS
CINNAMON GLAZE: Use ½ teaspoon Cinnamon in place of lemon peel and lemon
extract in above recipe.
ALLSPICE GLAZE: Use 1/8 teaspoon Allspice in place of lemon peel and lemon
extract in above recipe.
ORANGE GLAZE: Use ½ teaspoon Orange Peel and ¼ teaspoon Orange extract in
above recipe in place of lemon peel and lemon extract.
NUTMEG GLAZE: Use ¼ teaspoon Nutmeg in place of lemon peel and lemon
extract in above recipe.
GAY TINTED GLAZES: Use several drops of Red, Yellow, Green Blue or other
color or any combination of colors in any of the above flavors to obtain a unique and
different aspect to your glazes.

45

BUTTERMILK GLAZE

1 Cup Sugar
1 Stick Butter
1 Tablespoon Corn Syrup
1 Teaspoon vanilla
½ Cup buttermilk
½ teaspoon baking soda

Mix together and boil slowly. Pour over cake.

BUTTER CREAM GLAZE

¼ Cup honey
1 Tbsp. Butter
1/3 Cup nonfat dry milk powder
½ tsp. Vanilla extract
1 Tbsp. Water

Beat honey with butter until creamy. Beat in milk powder and vanilla and let stand
to absorb the milk. In necessary, add water to make soft icing. Spread thinly.
(NOTE: unlike sugar frostings, which harden when chilled, this glaze will remain
soft

CHOCOLATE GLAZE

½ Cup (3 oz) semi-sweet chocolate morsels
¼ cup boiling water
1 cup sifted confectioners sugar

In a blender container, combine chocolate morsels and boiling water. Process at
high speed until smooth. Gradually blend in sifted sugar until smooth. Place cake
on rack over a piece of waxed paper. Drizzle the glaze over top of cake. It will run
down the sides. All several hours or overnight for the glaze to dry.
46

CHOCOLATE GANACHE GLAZE
1 – 8 Oz. Hershey’s special dark sweet chocolate bar broken into small pieces
1 Tbsp. butter
1 ½ Tsp. Crème de Cacao
¼ cup heavy whipping cream
Combine chocolate pieces, cream and butter in sauce pan over low heat cooking
until mixture is melted and smooth. Stir constantly. Remove from heat. Stir in
Crème de Cacao. Cool to lukewarm. Glaze will be slightly thickened.
GRANNY EASE’S EASY CHOCOLATE GANACHE
1 pound semi-sweet chocolate chips or bitter sweet chocolate chips
2 cups whipping cream
1 egg yolk
In top of double boiler melt chocolate. In separate CAREFULLY scald cream. Stir
egg yolk into chocolate and then add the cream. Mix well. Pour into bowl and
refrigerate for approximately 2 hours.
GANACHE GLAZE and DIP
½ cup heavy or whipping cream
¼ pound chopped chocolate or 2/3 cup semi-sweet chocolate chips
Place cream in a boiler over medium heat. When warm, mix in chocolate and stir
until free of lumps.

47

MILK GLAZE
1 CUP Evaporated Milk
½ stick butter
½ cup sugar
1 teaspoon vanilla.
Boil 1 minute and pour on cake.
VANILLA GLAZE
1 ½ cups confectioners sugar
2 ½ teaspoons milk
1/8 teaspoon salt
¼ teaspoon vanilla
1 teaspoon butter
Melt butter and add to rest of ingredients. Mix until creamy.

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SECTION 8

FROSTING RECIPES
ALPHABETICAL ORDER BY FLAVOR

(A)
(B)

BANANA FROSTING

2 Tbsp. Crisco or other shortening
1 Tbsp. Butter
¼ Tsp. Salt
½ Tsp. Grated Lemon Rind
3 Cups. Confectioners Sugar
1/3 Cup Mashed Bananas
1 Tablespoon Scalded Cream

Combine Crisco, butter, salt and grated lemon rind and blend. Add ½ cup sugar
gradually creaming well, Add mashed bananas and blend. Add remaining sugar
alternately with cream beating until smooth and creamy and thick enough to
spread. Makes enough frosting to cover top and sides of 2 8-inch layers.

BLACKBERRY FROSTING

½ cup butter
1 pound confectioners sugar
5 tablespoons milk
½ cup fresh or frozen blackberries
½ cup coconut
½ cup pecans

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Combine butter, sugar and milk in small pan. Stir in berries, coconut and pecans.
Heat until butter is melted. Drizzle over cake.

BOILED FROSTING FOR QUICK CAKE

1 Cup Sugar
1 Egg white
½ cup boiling water
½ tsp. Vanilla or Lemon Extract

Boil sugar and water together without stirring until the syrup forms a thread. Pour
slowly into egg white beaten stiff, beating at all times. Add flavoring, beat until
thick.

BROWNED BUTTER ICING

6 Tbsp. butter
1 ½ Cups powdered sugar
1 tsp. Vanilla
5 tsp. Hot water

Melt butter in saucepan over medium heat. Brown slightly. Remove from heat.
Stir in sugar and vanilla. Add water. Beat with spoon until icing reaches spreading
consistency. Yields icing for top and sides of 8-inch or 9-inch square cake or top
of 9x13-inch oblong cake.

BROWN SUGAR ICING: L. Kennedy

2 Cups Packed Brown Sugar
1 Cup butter
1/3 Cup Milk
3 Cups Confectioners Sugar sifted
1 Tsp. Vanilla Extract

Bring to gentle slow boil, brown sugar, butter and milk. Stir until butter melts and
sugar dissolves and the mixture is smooth. Pour hot mixture in bowl and slowly
beat in vanilla and confectioners sugar until smooth.
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