Party Variety Cakes

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Preparation info

  • 24

    small cakes
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  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.

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