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Continental Cakes

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Ingredients
  Genoese pastry 1
  Butter icing 1 Cup (16 tbs) (Prepared Using 1/2 Ounce Butter And Flavored With Vanilla And Colored Pink)
  Glace icing 1 Cup (16 tbs) (Prepared Using 12 Ounce Icing Sugar)
Directions

Cut Genoese pastry into rounds 1 1/2 in in diameter or into diamond shapes 1 in by 1 in
Pile some butter icing on to the top of each cake and smooth off with a knife to shape of cake.
Allow icing to harden and stand cakes on wire cooling tray over a large dish.
Make glace icing and coat cakes; the butter icing should just show through.
When set decorate by piping lines or spirals of coloured glace icing on cakes.

Recipe Summary

Cuisine: 
Continental
Method: 
Glazed
Dish: 
Cake
Ingredient: 
Sugar

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