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There are occasions
when cakes with a more 'professional' finish are needed: a party,
perhaps, or a family celebration. By carefully following the recipes in
this chapter, it is perfectly possible to produce really splendid,
expensive looking cakes in your own kitchen.
The quick tips in this
chapter will prove particularly useful: here, those 'tricks of the
trade' which are such invaluable help in giving home-baking a
professional air are explained in clear and concise terms. With these
recipes, no one needs find it beyond her to produce these high-class
cakes.
-
Almond Macaroons
- Almond Spring Gateau
- Apricot Baskets
-
Bakewell Tart
- Battenburg Cake
-
Cherry Cake
- Cherry Nut Gateau
-
Chocolate Brownies
-
Chocolate Butterflies
- Chocolate Button Cake
- Chocolate Cream Gateau
- Chocolate Log
- Christmas Cake Icing
- Clock Cake
- Coffee Ginger Cake
- Congress Tarts
-
Dundee Cake
- Easter Cake
- Family Fruit Cake
-
FlapJacks
- Frosted Walnut Cake
- Genoese Fancies
- Glace Pineapple Ring
- Iced Coffee Sponge
- Iced Cup Cakes
- Iced Gingerbread
- Lemon Cream Gateau
- Madeira Cake
- Madeleines
- Mandarin Gateau
- Marble Cake
- Meringues
-
New Zealand Biscuits
- Orange Almond Cake
- Orange Cream Gateau
- Orange Shortbread
-
Peppermint Cream Cakes
- Polka Dot Dandies
- Rock Cakes
- Simnel Cake
- Swiss Roll
-
Strawberry Cream Gateau
-
Strawberry Cream Tarts
- Traditional Christmas
Cake
- Treacle Tart
- Truffles
- Victoria Sandwich
- Viennese Biscuits
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