|Cake flour||2 Cup (32 tbs), sifted|
|Baking powder||3 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg whites||4 , stiffly beaten|
|Fondant||2 Cup (32 tbs) (2 recipes)|
1.Start by preheating the oven to 375F degrees
2.In a bowl, sift flour, baking powder and salt together.
3.Cream shortening, vanilla and sugar together until fluffy.
4.Add sifted ingredients and milk alternately.
5.Fold in stiffly beaten egg whites.
6.Pour into 2 greased (9 inch) pans.
7.Bake in moderate oven for 25 minutes.
8.Cool, then cut into 2-inch squares or triangles or use cookie cutters.
9.Brush off crumbs, arrange on wire racks and place racks on waxed paper.
10.Melt fondant slowly over hot water, tint with food coloring if desired and pour slowly over cakes.
11.Decorate with nuts, candied fruit, small candies, coconut or ornamental frosting pressed into flower shapes with a pastry tube and serve