These images and recipes come from the booklet shown opposite which dates back to somewhere about the late fifties.
Despite being a promotional tool for Stork margarine it nevertheless contains some interesting insights into what would then have been basic home baking techniques.
Here can be seen a good example of a ‘feathered’ gateau.
It consists of a simple sandwich cake, very simply presented, the feathering being a feature rather than the main ingredient.
The same principle is used to decorate the biscuits below.
The images (right) show in good detail the actual technique involved in both cases.
The icing can be of any two contrasting colours depending upon the occasion or whim!