Cocoa Butter Cream, put cakes together in pairs with the filling inside, cover with
White Butter Cream and cover entire cake with thin
Coffee Frosting. Decorate with reserved cream forced through a very small pastry tube of paper or tin.
The butter cream may be omitted and cakes be merely frosted on top if preferred.
BUTTER CREAM, COCOA AND WHITE
Work
⅓ cup washed or fresh sweet butter until very light and creamy, add
1 cup sifted confectioners' sugar and
½ teaspoon vanilla very gradually, and beat until very light. Reserve 2 tablespoons mixture for decoration. Divide remainder in two portions. To one portion add
1 tablespoon dry cocoa. Whip
4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.
COFFEE FROSTING
Mix
½ tablespoon corn syrup with
2 tablespoons strong hot coffee; add
1¼ cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keep it lukewarm.
