Clitlieroe Advertiser and Times, September 25th, 1986 xi Piece of cake!


THE fashion of keeping a top tier of a wedding cake for the christening may have died out. But a good cake, care­


fully stored, can still be kept for a christening. Wedding cake recipes


K.V. .... [;• ;


I., ' ‘ ■


■


have three tiers. There isn’t any reason


Traditionally, they are baked in square tins and


why a wedding should follow custom, for it is all rather a matter of taste. Cakes may be round or


oblong or square, tiered or not. Cakes may be plainly


vary, but are usually simi­ lar to the rich fruity ones we use for our Christmas of Simnel cakes.


sherry and brandy. If necessary add a little milk to make mixture of a soft, dropping consistency. Turn into greased and


one week in an airtight t in and wrapped in greaseproof paper. It does no harm during


Leave cakes for at least


lined tin and bake for three hours, lowering the heat to gas mark 3 or 325 degrees F after the first hour. The cake should slightly shrink from sides of tin when it is ready, but test with a knitting needle inserted in centre. If it comes out clean, the cake is done. Turn out of tin after cooling slightly.


SMALLER


covered in marzipan or almond p a s te , th en smoothly iced, and bought icing figures and/or cake decorations used to turn them into a truly tradi­ tional one. Here are two recipes


for wedding cakes, the first one a little richer and larger than the second.


butter; 12oz. soft brown sugar; 3oz. flaked al­ monds, 3oz. ground al­ monds, 12oz. currants, 12oz. su l tan a s , 8oz. raisins, Goz. finely chop­ ped mixed peel, 2oz. finely chopped glace cher­ ries. five large eggs, 12oz. plain flour, one teaspoon baking powder, one glass of sherry or brandy.


In g re d ie n ts : 12oz.


round or square tin and set oven at gas mark *1 or 350 degrees !•’. Cream butter and sugar


Method: Prepare a Din.


together until light and fluffy. Add almonds, pre­ pared fruit peel and cher­ ries. Separate eggs, and heat yolks into the mix- - ture.' Sift flour with baking powder and whip whites of eggs until stiff and standing in peaks. Cut and fold egg whites


into mixture a little at a time with flour, and


ler cake, but ingredients of both cakes may be ad­ justed, with baking times, to make smaller cakes for tiers, or larger ones, de­ pending on the number of guests.


The following is a smal­


butter, 8oz. soft brown sugar, 8oz. s.r. flour, 4oz. sultanas, 4oz. currants, 4oz. raisins, 2oz. chopped mixed peel, 2oz. glace chenies, four large eggs, four tablespoons sherry or brandy.


I n g r e d ie n ts : Soz.


in a large bowl with a wooden spoon and add sugar, beating until mix­ ture is light and creamy. Cut cherries in halves, and add all fruit peel and fruit to mixture. Add beaten eggs a little


Method: Soften butter


this period to occasionally remove cakes from tins, pierce with a steel knit­ ting needle as in above cake and pour over another glass of sherry or brandy. To ice and cover the


cake with almond paste, first heat about four tab­ lespoons of apricot jam. Sieve jam, and brush over top and sides of cake.


ground almonds, 4oz. sifted icing sugar, 4oz. castor sugar, 1 egg, 1 egg yolk, Vi teaspoon each of almond and v an illa essence.


I n g r e d ie n ts : 8oz.


ground almonds, icing sugar and castor sugar. Add whole egg, egg yolk and essence. Knead light­ ly, then roll out between two sheets of greaseproof paper, using half of paste to make a round or a square for the top of the cake. The other half should


Method: Mix together


WEDDING hand


finished by


PYE’S OF CLITHEROE


(E. AND R. E. PYE LIMITED) 42/44 YORK STREET


be rolled into a strip long enough to cover sides of cake. Press carefully into place and leave to allow oil in almonds to dry out.


at a time and sherry or brandy then carefully fold in flour. Spread mixture in greased and lined tin about 8in., round or square, and bake just below middle of the oven at gas mark 3 or 325 de­ grees F for half an hour. Turn to gas mark 2 or


CLITHEROE. Tel. 23193


^


Skilfully produced and


300 degrees F and bake for a further l'/c to two hours until the cake eases away from the sides of the tin. Test with steel knitting needle as in above cake. Allow to cool a little before removing from tin.


Competitor! Rules:


FOR THE OCCASION YOU WILL ALWAYS TREASURE


t>ndat*oar for hire We also cater tor wedding gowns made to your own design.


ALL DRESSES MADE ON THE PREMISES. NO SECOND-HAND DRESSES.


Tel. LONGRIDOE (077478) 3439 17 DERBY ROAD, LONQRIDQE


A wide ranqe ot growns in stock, along with a super choice of


THE WEDDINQ WOULD OF LONOHIDOE


1. The competition is open to all readers except employees ot this newspaper and their families.


2. Each entry must be completed in ink or ballpoint pen. Entries which are altered, illegible or not in accordance with these rules ol entry will be disqualified.


3. Responsibility cannot be accepted for entries lost or damaged in the post or otherwise. Proof of posting cannot be accepted as proof of delivery.


4. The judges decision is final — no correspondence can be entered into. The prizes will be awarded to the first three correct entries opened.


5. The closing date for the competition is: October 10th, 1986.


4


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31