Joined: Jul. 11
I have been looking at the book Ornamental Confectionery and Practical Assistant to The Art of Baking (1892). It is available for free down load as a pdf file. I find the recipes interesting. The problem is that the types of cakes or how to bake/finish the cakes is not explained and there are no illustrations to the recipes. Does anyone know how to finish/bake or can explain what these cakes are. The types in the book are: Drop Cakes, Wine Cakes, Lady Cakes, Lunch Cakes, Fancy Cakes, etc. There are more. I figure that a drop cake is simply dropping the batter onto a flat sheet pan from a spoon. There is no wine in the Wine Cake recipes.