For someone’s “best of all” day
Birthdays are happy days and parties make them
memorable. Not only for the birthday celebrant,
but for everyone involved. Such an occasion is as
heart-warming to the family as to the honored guest.
For such special days, a cake is traditional. And
no matter what its flavor, it’s baked full of sunshine
and best wishes!
CIRCLE-O-RANGER CAKE
cup butterscotch morsels
Vs cup water
2V* cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon soda
Vt teaspoon double-acting baking powder
IV* cups sugar
W cup butter
3 unbeaten eggs
1 cup buttermilk or sour milk
Melt butterscotch morsels in water. Cool.
Sift flour with salt, soda and baking powder. Set
aside. Cream butter, gradually adding sugar, cream
ing well. Blend in eggs, one at a time, beating well
after each. Blend in melted butterscotch morsels;
mix well.
Add the dry ingredients alternately with butter
milk, beginning and ending with dry ingredients.
Blend thoroughly after each addition. (With elec
trie mixer use low speed). Turn into two 9-inch
round or 8-inch square pans, buttered and lightly
floured on bottoms. Bake at 375° for 25 to 30 min
utes. Cool. Frost with Fluffy White Frosting. Use
a chocolate powdered sugar icing to make the fence.
Place cookies around cake.
FLUFFY WHITE FROSTING
i cup sugar
3 egg whites
3 tablespoons water
‘/t cup light corn syrup
Vs teaspoon salt
Vs teaspoon cream of tartar
1 Vt teaspoon vanilla
Combine all ingredients but vanilla in top of a
large double boiler. Cook over rapidly boiling wa
ter, beating with electric mixer or rotary beater until
mixture stands in peaks. Remove from heat. Add
vanilla and beat until of spreading consistency.
CIRCLE-O-RANGER COOKIES
Prepare your favorite rolled molasses cookie
recipe. Roll out dough on floured surface to K-inch
thickness. Cut with doughnut cutter. Place circle
Two pretty cakes for two
pretty little girls! “Balloons”
hold candles atop Caramel Cake.
Make the coconut-decorated
Sunshine Cake and cupcakes
from one sweet recipe.
For the young cowboy in the
family, here’s a cake just wait
ing for the appropriate number
of candles. Melted butterscotch
morsels are the cake’s flavor sec
tret. Butter and buttermilk are
why it is so moist and tender.
on ungreased cookie sheet, with dough from hole
for a head. Cut circle opposite head and spread to
make bowlegs. Make slanting cuts from sides of
circle part way up, and spread for arms. Use bits
of raisins, currants or chocolate morsels to mark
faces and buttons. Bake as directed.
SUNNY BIRTHDAY CAKE
Developed by Ann P tils bury
IVi cups sifted all-purpose flour
iW teaspoons double-acting baking powder
% teaspoon salt
Hi cups (5 to 6) eggs
1 teaspoon vanilla
Hi cups sugar
Hi cups milk
W cup butter
Frozen orange juice concentrate
Sift flour with baking powder and salt. Br at eggs
and vanilla until foamy. Add sugar; beat until thick
(1 to 2 minutes). Blend in the dry ingredients. Heat
milk and butter just to boiling point. Craduallv add
to flour mixture.
Fill 10 muffin cups, lined with paper baking
cups, three-fourths full. Turn remaining batter into
two 9-inch layer pans, well buttered and lightly
floured on bottoms. Bake at 350° for 25 to 30 min
utes until cake springs back when touched lightly
in center. Bake cupcakes 20 to 25 minutes.
Cool layers in pan 10 minutes. Remove from
f>ans; spread each with 3 tablespoons undiluted
rozen orange juice concentrate. Cool completely.
Fill and frost cake. Remove paper liners from cup
cakes, frost completely. (Use Fluffy White Frost
ing recipe shown above).
Sprinkle sides of frosted cake and cujx-akes with
tinted coconut. Make a number stencil correspond
ing to the age of the birthday child. Place on top of
cake and fill in with chopped tinted coconut. Place
cupcakes around edge of cake, topping each with a
birthday candle.
CARAMEL BALLOON CAKE
Winner in Pillsbury’s 5th Grand National Bake-Off by Mrs.
Arthur George, Stroudsburg, Penn.
Adapted by Ann Pillsbury
2 cups firmly packed brown sugar
M cup butter
2 tablespoons water
l Vs teaspoons salt
1 cup undiluted evaporated milk
2 teaspoons vanilla
2 Vs cups sifted all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon soda
M cup shortening
Vs cup butter
W cup milk
3 unbeaten eggs
Combine in a saucepan the brown sugar, X cup
butter, water and X tsp. salt. Cpok over medium
heat, stirring constantly, until a little syrup dropped
in cold water forms a soft ball (234° F.). Remove
from heat. Add evaporated milk and vanilla. Cool.
Sift flour with baking powder, soda and 1 tea
spoon salt into large bowl. Add X cup shortening,
X cup butter, milk and 2 cups caramel sauce. (Re
serve remaining sauce.) Beat IX minutes. (Beat at
medium speed or beat 225 strokes). Add eggs; beat
IX minutes.
Turn into two 9-inch round layer pans, well
buttered and lightly floured on bottoms. Bake at
350° for 35 to 40 minutes. Cool and frost. Makes
two 9-inch layers.
To decorate:
Place colored mint patties on top of cake to
resemble a bunch of balloons. Press candles into
gumdrops. Place a small amount of frosting on each
patty; top with a gumdrop. Using a decorating tube
or wax paper cone, “tie" balloons together with
colored powdered "sugar icing. Make icing ribbon
to hold strings together.
CARAMEL CHEESE FROSTING
Blend reserved caramel sauce with X cup (3
ounce package) softened cream cheese. Gradually
blend in 3 cups sifted powdered sugar and 1 tea
spoon vanilla. Beat until smooth. If necessary, thin
with a few drops of cream.
