Little Cake Recipes for an Old-Fashioned Sumptuous Buffet
A multitude of little cakes for a sumptuous buffet is very elegant and sweetly gratifying. They always look pretty, the size are easy to make and very good to eat. You can let your imagination run when decorating and produce eye-catching colors. With the following little classic party cake recipes, you are bringing everyone to the beautiful old times.
Profiteroles
Ingredients:
€ 2 0z.plain flour
€ 1/8 pint water
€ 1 oz. butter
€ Pinch of salt
€ Pinch of sugar
€ 2 large eggs, beaten
€ Little milk (for brushing)
€pint double cream, whipped
€ 1 oz. icing sugar
Procedure:
Sift the flour on to a piece of greaseproof paper. Bring the water, butter, salt and sugar to boil; add all at once. Beat over a low heat until mixture forms a smooth ball and leaves sides of pan clean. Remove from heat and beat in the eggs a little at a time. Beat well until the choux paste is smooth and elastic. Put paste into a piping bag fitted with ainch plain nozzle then pipe small rounds on to greased baking tin. Brush with milk.
Bake in a fairly hot oven, 400 degrees F on the center on the center shell for approximately 15 minutes, until risen and brown. Remove from oven for a few more minutes to dry out. Allow to cool. Fill with the whipped cream when quite cold and sprinkle with the sieved icing sugar.
Small Fruit Tartlets
Ingredients:
€ 4 oz. short crust pastry
€pint sweetened custard
€ 1 tin apricot halves
€ 1 teaspoon arrowroot
Procedure:
Roll out the pastry and line twelve small fluted tartlet moulds. Place a small piece of crumpled silver foil in the center of each to prevent them to rising. Bake in a fairly hot oven, 400 degrees F on the center shelf for 10 to 12 minutes. Allow to cool then spoon a little warm custard into each. Drain the apricot halves, reserving the syrup, and place one half, rounded side up, in each tartlet.
Measure outpint of the syrup, making it up with water if necessary. Blend a little of it with the arrowroot. Heat the rest, and when boiling, pour onto the arrowroot. Return to pan and cook until thickened and clear, stirring well. Glaze over the apricot halves then allow to set before serving.
For variations in your small cake recipes, you can use Maraschino cherries, sliced bananas, grapes, pineapple or a can of fruit cocktail. Enjoy an old-fashioned party buffet!
Profiteroles
Ingredients:
€ 2 0z.plain flour
€ 1/8 pint water
€ 1 oz. butter
€ Pinch of salt
€ Pinch of sugar
€ 2 large eggs, beaten
€ Little milk (for brushing)
€pint double cream, whipped
€ 1 oz. icing sugar
Procedure:
Sift the flour on to a piece of greaseproof paper. Bring the water, butter, salt and sugar to boil; add all at once. Beat over a low heat until mixture forms a smooth ball and leaves sides of pan clean. Remove from heat and beat in the eggs a little at a time. Beat well until the choux paste is smooth and elastic. Put paste into a piping bag fitted with ainch plain nozzle then pipe small rounds on to greased baking tin. Brush with milk.
Bake in a fairly hot oven, 400 degrees F on the center on the center shell for approximately 15 minutes, until risen and brown. Remove from oven for a few more minutes to dry out. Allow to cool. Fill with the whipped cream when quite cold and sprinkle with the sieved icing sugar.
Small Fruit Tartlets
Ingredients:
€ 4 oz. short crust pastry
€pint sweetened custard
€ 1 tin apricot halves
€ 1 teaspoon arrowroot
Procedure:
Roll out the pastry and line twelve small fluted tartlet moulds. Place a small piece of crumpled silver foil in the center of each to prevent them to rising. Bake in a fairly hot oven, 400 degrees F on the center shelf for 10 to 12 minutes. Allow to cool then spoon a little warm custard into each. Drain the apricot halves, reserving the syrup, and place one half, rounded side up, in each tartlet.
Measure outpint of the syrup, making it up with water if necessary. Blend a little of it with the arrowroot. Heat the rest, and when boiling, pour onto the arrowroot. Return to pan and cook until thickened and clear, stirring well. Glaze over the apricot halves then allow to set before serving.
For variations in your small cake recipes, you can use Maraschino cherries, sliced bananas, grapes, pineapple or a can of fruit cocktail. Enjoy an old-fashioned party buffet!
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