The Art Of Feathering

Stork - image 1These 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.

Gateau cHere 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.

 

Gateau bFeather Biscuits a

 

Feathered Biscuits c

 

 

 

 

 

Feather Biscuits b

 

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!

This entry was posted in Bakery, Biscuits and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s