Pastry Recipe 1

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Instructions

Cakes or Pastries are enjoyed practically all over the world by everybody.
They are used, as a rule, as an agreeable conclusion to a meal.
Cakes or Pastries are very nutritious because of the ingredients used in their preparation (butter, sugar, eggs, flour, milk, fruits).
In pastry making a great deal of knowledge is acquired by practice, but usually a recipe is needed for complete success.
Pastry recipes differ from each other in quantities and weights of ingredients.
Do not be puzzled or surprised by these variations, but follow the recipe and the result will prove to you that the recipe is right.
Pies are easily made and are heartily enjoyed by those who eat them.
They require less time and less care than any other variety of pastry.
Cakes require more care in the mixing of ingredients and in baking than pies.
Any filling can be used with any good cake.
The filling is a garnish of the cake and its selection is entirely a question of taste.
There is not much difference, except in the method of preparation, between frosting and icing.
An explanation on this subject seems unnecessary, as it makes very little difference whether you cover the cake with icing or frosting.
Any icing or frosting can be used on any cake, but habit seems to show that as a rule the icing or frosting must be in harmony (color, flavor) with the cake filling.
The only strict rule to be applied and followed in pastry or cake making is to adhere strictly to the recipe.