Mocha Frosting

Mocha Frosting

Ingredients:
1/3 cup butter
1 tablespoon

Directions:
breakfast cocoa
11/2 cups
confectioners’ sugar
Coffee infusion
Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee
infusion, drop by drop, until of right consistency to spread or force through a pastry bag and
tube.
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Fondant Icing
The mixture in which small cakes are dipped for icing is fondant, the recipe for which may be
found in chapter on Confections. Cakes for dipping must first be glazed.
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To Glaze Cakes. Beat white of one egg slightly, and add one tablespoon powdered sugar.
Apply with a brush to top and sides of cakes. After glazing, cakes should stand over night
before dipping.
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To Dip Cakes. Melt fondant over hot water, and color and flavor as desired. Stir, to prevent
crust from forming on top. Take cake to be dipped on a three−tined fork and lower in fondant
three−fourths the depth of cake. Remove from fondant, invert, and slip from fork to a board.
Decorate with ornamental frosting and nut meat, candied cherries, angelica, or candied
violets.
For small ornamented cakes, pound cake mixture is baked a little more than one inch thick in
shallow pans, and when cool cut in squares, diamonds, triangles, crescents, etc.
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Marshmallow Frosting
Melt one cup white fondant; add the white of one egg beaten until stiff, and stir over the fire
two
minutes. Remove from range, and beat until of right consistency to spread. Flavor with
one−fourth teaspoon water white vanilla. This is a most delicious frosting for chocolate cake,
but
will never spread perfectly smooth.
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Ornamental Frosting I
2 cups sugar
Whites 3 eggs