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Full-moon Cake

From Every Day with Rachael Ray October 2015.

Source and licence

From Every Day with Rachael Ray October 2015, printed page 33, digitised by the Internet Archive: https://archive.org/details/Every_Day_with_Rachael_Ray_October_2015

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Bake two 9-inch round cake layers (use your favorite recipe or a cake mix);
  2. let cool.
  3. In a large bowl using an electric mixer, beat 2 sticks (8 oz.) room-temperature butter until smooth, 2 minutes.
  4. Add 3 cups sifted confectioners' sugar and a pinch of salt;
  5. beat on low 2 minutes.
  6. Add 3 tbsp.
  7. tonic water;
  8. increase speed to medium-high.
  9. Beat until smooth and spreadable, adding more tonic water by the tablespoon if too thick, about 2 minutes.
  10. Frost top of one cake layer;
  11. set second layer on top.
  12. Frost the whole cake;
  13. freeze 15 minutes.
  14. In a bowl, sprinkle 1 envelope (2V2 tsp.) unflavored gelatin over V 4 cup cold tonic water.
  15. Let stand 1 minute.
  16. Add V 4 cup boiling water;
  17. stir until gelatin dissolves.
  18. Let cool 10 minutes.
  19. Brush the entire cake with a third of the gelatin mixture, then ' refrigerate cake 5 minutes to set the gelatin.
  20. Repeat the brushing and chilling process two more times.
  21. Using a bat-shaped cookie cutter, cut out shapes from fruit leather.
  22. Arrange the bats on top of the cake.
  23. Serves 10.