Party Variety Cakes

Preparation info

  • 24

    small cakes
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About



    1. Bake and cool the chiffon layer. Split it and fill it with lemon filling.

    2. Cut the cake into halves and frost each half with the cream-cheese frosting, or frost one half and sprinkle the other with confectioners’ sugar.

    3. Cut each frosted half-layer into thirds and then cut each of the thirds into four finger-shaped strips. Garnish as desired. Cut the sugar-sprinkled cake into finger-shaped strips, but serve it undecorated.