Bundte Schuessel

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Preparation info

    • Difficulty

      Medium

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • Sponge, or cup cake, or scraps of any stale or fresh cake
  • 1 tablespoon rum
  • 2 tablespoons corn syrup
  • Chocolate, lemon, orange, vanilla and any other desired uncooked icing or Fondant
  • lb. pistachio nuts
  • lb. each of candied cherries, orange rind, limes and pineapple
  • 1 oz. each candied rose and mint leaves and violets

Method

By Bundte Schuessel is meant a large flat cake plate on which is arranged a variety of fancy shaped, decorated cakes. Use any desired sponge cake, cup cake or torte, that is not too delicate to handle. Bake in small fancy shaped tins or in a sheet. When baked in a sheet the cake may be cut in any square, oblong diamond, heart or round shape with knife or cutters.

Scraps of devil's food or chocolate cake may be used by crumbling the cake and mixing it to a paste with syrup and a little rum for flavor. These are formed into small balls, rings and crescents.

Cover cakes with Fondant, in a variety of colors and flavors, keeping the icing warm and creamy over hot water (in little tin cups). Slip cakes one at a time on knife into the softened icing, dip quickly, then place on oiled paper for several hours to harden. Then decorate.

Cut pistachio nuts lengthwise in slices, and green limes in small pieces, to represent leaves; cherries cut in pieces length-wise and the violet and rose leaves, to represent flowers. Raisins may be pressed flat and cut in fanciful shapes. Dip the end of the ornaments lightly in a little warm icing to make them stick to the frosting.

When baked in a sheet, the cake may be cut in pieces, covered with white icing, and, for a musical entertainment, be decorated with chocolate icing in the form of a bar of music, pressing the chocolate through tube. Make dominoes by dipping oblong cakes, shape and size of a domino block in Chocolate Icing; when hardened decorate with dots of Whote Fondant or Icing (thick); pressed through a paper tube to represent the different numbers on the blocks. Small round or oval cakes are pretty decorated with almonds, blanched, sliced, and browned in the oven. The almonds may be put on to simulate a daisy.