April Birthday Cake

A recipe for a birthday cake for April found in
“Cake Baking Made Easy with Airy Fairy”
published by Airy Fairy Cake Flour in 1927

April birthday cake

Every little child should have the joy of a real birthday cake of his or her own, and every grown-up child should have the opportunity to renew his youth at least once a year with a special celebration on his own personal anniversary. These cakes will delight any child-big or little-and can be varied indefinitely to suit the occasion. They are as wholesome and nourishing as food, even for children, as they are effective from a decorative standpoint.

Bake Foundation Butter Cake in straight-sided round pan. Frost with Quick Cooked Icing, colored pale green. Roll Foundation Cooky dough very thin, and cut with rabbit and chicken cutters. Bake very slowly so that they will not brown. Coat with Uncooked Icing. Make the icing thin and brush on with a small rather stiff paint brush-pink for rabbits and yellow for chickens. Apply melted chocolate with a toothpick for eyes. Arrange procession of rabbits and chickens around top of cake and another round sides, sticking the cookies into the frosting. Place pink candles in pink flower holders on top inside the row of rabbits and chickens.

Foundation Butter Cake

Ingredients
1/3 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
1 1/2 cups Airy Fairy
2 teaspoons baking powder
1/4 teaspoon salt

Method

Cream the shortening until very soft. Add sugar gradually, beating it in well so that the mixture will be light and creamy. Add well-beaten eggs and flavoring. Add milk alternately with flour, baking powder. and salt, which have been sifted together. Beat the batter until the ingredients are thoroughly blended-about two minutes. Bake in a moderarely hot oven – 375° F.-for 25 to 30 minutes. This recipe will make 2 layers 8 inches in diameter and 1 inch thick or 3 smaller layers, or from 1 to 3 dozen small cakes, depending on size of pan used.

Quick Cooked Icing

1 cup sugar
4 tablespoons water
Pinch cream of tartar
1 egg white
1 teaspoon vanilla

Mix the sugar, water, cream of tartar and unbeaten egg white in the top of a double boiler. Place over boiling water and beat with a rotary egg beater until the mixture is so thick that when the beater is lifted out the icing will stand up in points and continue to hold its shape. Add vanilla.

To make variations of this Quick Cooked Icing, after removal from the stove add anyone of the following desired:

4 tablespoons of marshmallow cream
1/2 cup chopped seeded raisins
1/2  cup prepared cocoanut
2 ounces chocolate, melted