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Decorative umbrella-shaped cakes
double as centerpiece and
dessert for the bridal shower.
Rich ice cream and a refreshing
fruit sauce are always
partners-in-good-taste when
served with angel food cake.
Shower Cakes
COHVINIIHCI (J POOD IICIM
Prepare 1 pkg. angel food cake
mix according to package direc
tions. Fold V4 cup flaked coconut
and 1 teaspoon vanilla extract into
the batter. Turn batter into two
ungreased 9-in. scalloped pans or
2-qt. ovenproof bowls (7 to 8 cups
capacity each). Bake according to
package directions about 30 min.,
or until cake springs back when
lightly touched (If using ovenproof
bowls, the manufacturers recom
mend reducing oven temperature
25.) Invert and let cake hang in
pan until completely cooled. Loosen
edges of cake with a knife; gently
remove cake from pan.
To assemble cakes, cut out 2
cardboard circles that are a little
smaller than large flat surface of
cake. Cut a -in. hole in center of
each cardboard circle. Decorate
outer edge of each circle with a
ruffle made from lace paper doily
(secure ruffle with cellulose tape).
Place cake, large surface down, on
cardboard, securing cake with a
little of the Butter Cream Frosting.
Frost sides and top of cake with re
maining frosting. (If desired, tint
frosting to harmonize with color
scheme of party.) Using a pastry
bag and decorating tube, All pastry
bag with Decorating Frosting. Form
"umbrella ribs" along indentations
in cake. Outline bottom edge and
"umbrella tip" with remaining Dec
orating Frosting. Decorate cakes
with silver dragees. (See photo.)
Place cakes on serving platter.
To prop up each cake, insert point
of paper cone (use two cone-shaped
paper cups or twist strong paper
into cone shapes) into hole in card
board. Shape pipe cleaners into
"umbrella handles." Insert handle
into hole in cardboard on bottom
of each cake. Insert a short piece
of pipe cleaner into top of each
cake to form the "umbrella tip."
2 Shower Cakes
Butter Cream Frosting Cream Vi
cup butter and 2 teaspoons vanilla
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. . . and for the lovely bride-to-be, a selection
of delicate fare to prettify your prenuptial party in her honor
extract together until butter is soft
ened. Add 4 cups sifted confec
tioners' sugar gradually, beating
well after each addition. Blend in
2 egg yolks. Stir in 2 tablespoons
cream and beat to spreading con
sistency. Tint to desired color to
blend with color scheme of party.
Decorating Frosting (about cup)
Cream 2 tablespoons butter and
Vi teaspoon vanilla extract together.
Thoroughly blend in, in order, 1V4
cups sifted confectioners' sugar and
1 tablespoon warm cream. Tint as
desired with food coloring.
Olive-Pecan Roll-Ups
TO PREPARE FILLING: 15 MIN.
3 01 crMm ch
14 cvp milk or cream
Vt cwp salted pcoiiif flnaly
chopped
Vt tup pitted groan ollvoi, ftmly
choppod
3 dropi Tabasco
traad tlicoc
Whlppad butter
Cnippad bo of, Andy cut
1. Beat cream cheese until fluffy.
Blend in milk, pecans, olives, and
Tabasco; mix thoroughly.
2. Trim crusts from bread slices;
flatten with a rolling pin. Spread
with whipped butter. Then spread
with cream-cheese mixture and top
with chipped-beef pieces. Roll
bread slices, seal edges with addi
tional butter. Fasten roll securely
with a wooden pick until ready to
serve. Or, spread cream-cheese
mixture on buttered-bread rounds
and top with chipped beef. Bring
edges together, tapering one end
and leaving other open to form a
cornucopia.
Family Waoklv. Jaw S. IMS