BAKER'S COCONUT

Here are more of those Fun-to-Bake,

made with wonderful

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You asked for them! ... more of those de-licious Cut-Up Cakes. Fanny the Fish, Perrythe Penguin, a gay Reindeer Cake, a Dandy-Lion Cake, and many more are yours forthe baking in this merry Cut-Up Cake Book-let from Baker's.

And they couldn't be easier. All you do isbake your favorite kind of cake ina standard-size pan (no special pans needed). Then

Directions for making these clever cakes from

GENERAL FOODS KITCHENS

1169 COPR. 1959 GENERAL FOODS CORP. PRINTED IN U.S.A.

Fun-to-Cut-Up cakes ...

Baker's Angel Flake

follow our simple directions for cutting.Decorating is up to your whimsy andBaker's Angel Flake Coconut.

Fun? Yes. Tasty? You bet. Because AngelFlake Coconut is cut in moist, tender-thinflakes. Because Angel Flake has all the tan-talizing, tropical flavor of fresh coconut ...flavor that's sealed into every package andevery can you get.

I

Now ... let's bake a Cut-Up Cake

with Baker's Angel Flake Coconut!

BUTTER~ AA Butterfly Cake is airy and light,Iced with coconut - it's a lovely sight!For a luncheon or bridge or for the kids next door,Better make two - they'll be asking for more!

I. For this cake, you'll need a13x9x2-inch cake, made from amix or favorite recipe. Cool. Nowcut off a one-inch strip from shortside of the cake.

2. Cut diagonally across remain-ing cake to form four triangles for

.wings. Place pieces as shown. Tintseven minute frosting a pale yel-low and spread on cake.

3. Tint Baker's Angel Flake Coconut yellowand dri~Lover butterfly. Slice gumdrops,gumdrop strips and licorice to scatter overwings and body for markings. Strips oflicorice make the curled antennas.

vThis Teddy Bear has black gumdrops for eyes,A licorice mouth for a bit of surprise;Topped with coconut ... fluffy and light,Wouldn't you like to serve him tonight?

1. Bake a 9-inch square cake withyour favorite cake mix or cakerecipe. Cool. Cut a 3-inch stripfrom cake. Cut strip into piecesas shown in diagram.

2. The remaining large piece willbe the bear's head. Place thepieces on a tray, as shown, usingsquares for ears and diagonallycut pieces for muzzle.

3. Spread a fluffy Sea Foam Frosting overcake. Give him plenty of "fur" with Baker'sAngel Flake Coconut. Use cookies andgumdrop slices for eyes and nose, licoricefor his mouth and lashes.

IThis Fox Terrier's name is Spot,He's the friskiest in the lot.Whip him up with your favorite mIX,Add coconut spots and teach him tricks!

1. Bake a ISx9x2-inch cake. Cool.Cut out a lOxS-inch rectangle.Then cut off a 4-inch piece anddivide remaining piece in half.Cut a narrow strip from L-shapedpiece for tail.

2. Assemble pieces on tray asshown. Spread a Huffy seven min-ute frosting generously over cake.Pat toasted Baker's Angel FlakeCoconut on part of head and backof dog for brown spots.

3,- Now sprinkle on snowy white Baker'sAngel Flake Coconut for Spot's coat. Hiseyes and nose are gumdrops, licorice makeshis mouth and a sculptured cookie his ear.His collar is made from licorice, silverdragees and cut green gumdrops.

TORTiE the TURTtEThe Turtle's a retiring guy.He hides his head because he's shy.Make him with cake and coconut flakes.Follow the pictures - that's all it takes!

1. Prepare a Swans Down Yellow(or your favorite flavor) CakeMix. Half-fill four cupcake liners.Pour remaining batter into greasedand floured 2lh -quart round oven-proof bowl.

2. Bake cupcakes 20-25 minutes,bowl cake 50 minutes in moder-ate oven (350°F). Cool. Invertbowl cake to make shell. Split twocupcakes and place cut-side downaround shell for turtle's feet:

3. Frost other two cupcakes together andfasten on turtle. Swirl Sea Foam Frostingover cake and sprinkle shell with green-tinted Baker's Angel Flake Coconut. Makeeyes with gumdrops, mouth, tail and toeswith licorice. Add a frilly paper-cup hat.

ELLJl ElEPHAI\ITElla Elephant's easy to make(Of course, you must use Angel Flake.)Her trunk is long for peanut scooping,Her ears are big and always drooping!

1. Start with two cooled 9-inchround cakes made from a mix orrecipe. Cut a ring 1% inches widefrom one layer. Cut out a third ofthe ring for her trunk.

2. Divide remaining piece of ringinto four equal parts. Place un-cut layer on a tray for the body.Use small circle for Ella's head.Add legs and a happy trunk.

3. Spread a fluffy pink frosting over cakeand sprinkle Baker's Angel Flake Coconutgenerously over elephant. Use a big choco-late cookie for her ear . . . a gumdrop forthe eye and a twist of licorice for the tail.

MYRTL~ahd UI[TOM MOUSEMyrtle and Milton are a lovable pairOn your table - or off to the fair.Use gumdrops and licorice and a red heartWhen you make their faces, to tell them apart!

1. Bake and cool two round 9-inchcake layers. Cut a quarter fromeach layer. Divide each quarter inhalf. Use large pieces for heads-small wedges for ears.

2. Place pieces as shown. Spreadwhite frosting over cakes. Usetoasted Baker's Angel Flake Coco-nut for ears and part of heads; un-toasted for faces.

3. Cookies spotted with marshmallows makethe eyes and gumdrops the noses. Myrtlegets a heart-shaped mouth cut from jellyand licorice strips for flirty eyelashes. ForMilton, use a gumdrop strip for mouth anda licorice strip for an eyebrow.

SUlA~EEAt a birthday party it's pure delightTo bring out this cake ... cut-up right.Swanee's beak is gumdrop yellowWouldn't it please a little fellow?

1. Measure down 4 inches at cor-ners; 1% inches at middle of cool13x9x2-inch cake. Cut on a curveat points of long side. Cut off cor-ners for tail and head.

2. From a corner on remainingpiece, measure 3% inches alongshort side, 5% inches across longside. Cut through points on curveto form swan's wing.

3. Place pieces as shown. Spread fluffywhite frosting over cake. Shake on lots ofsnowy white Baker's Angel Flake Coconutfor Swanee's feathers. Swanee's eye is agumdrop, the beak, gumdrop strips.

DA~DY-[iON CAKEHow about a Lion Cake today?Made with coconut - toasted this way;For his tail use peppermint candy,Plop on a-marshmallow or whatever's handy!

1. You'll need a 9-inch squarecake made from a mix or favoriterecipe. Cool. Cut a 5 x 3lf2-inchrectangle for lion's body. Remain-ing large piece will form headand chest of lion.

2. Arrange pieces on tray asshown. Frost cake with Huffy SeaFoam Frosting, swirling it gener-ously for "furry" effect. Use lots oftoasted Baker's Angel Flake Coco-nut for a thick mane.

3. Your lion stalks on legs made of bentlicorice sticks. The tail's stick candy, with apom-pom of a marshmallow, frosted andcoated with toasted Angel Flake Coconut.Make the ear, eye and mouth with candyand the nose with a cherry.

Perry's the name of this Cut-UpCake.Of course, he's dressed with Angel Flake.First, a coconut tummy to make him fat,Then some gumdrops and that's that!

1. Bake and cool a 13x9x2-inchcake. From 2 opposite corners,measure 5lh inches along shortsides and 9lh inches along longsides of cake. Cut through pointson a curve as shown.

2. Cut off 2lh-inch triangles fromcorners for feet. From 1 corner ofremaining cake, measure 3 inchesalong both sides. Cut across on acurve through points to makehead. Place pieces as shown.

3. Spread a Huffywhite frosting over cake.Top wings, feet and part of head withChocolate Glaze. Swirl snowy Baker'sAngel Flake Coconut over chest and head.Use a silver dragee for eye, gumdrops forbuttons and bill, licorice for cane.

NOBBV HORSE' CAkEWant something new in the way of cake?This hobby horse is a cinch to makeWith a coconut coat ... and a licorice rein.He's handsome enough to be quite vain!

1. Bake a 13x9x2-inch cake. Cool.Cut on a curve across a long sideto both comers. Now, cut a 1%-inch wide strip from opposite longside and divide into 3 sections.

2. Cut a small triangle for ear. Cut2-inch strips from remaining cakefor legs. Place pieces as shown,using large piece for body. Makea Huffywhite.frosting.

3. Add a square of melted chocolate to 1cup frosting for saddle, ear. Spread remain-ing frosting over cake. Swirl on Baker'sAngel Flake Coconut. Decorate with can-dies, gumdrops, licorice and silver dragees,

Fishing for cake? You bet your baitHere's one that's got to be just great.Topped with coconut, cut on a curve,Add some bubbles and it's ready to serve.

1. Start with a cooled 9-inchsquare cake. From one corner,measure 5 inches along one sideand 5% inches along the other.Cut on a curve through points.

2. Divide this in half cutting ona curve to make two fins. Fromopposite corner, measure 6 inchesalong sides and cut on a curve fortail. Place pieces as shown.

3. Spread on Huffy seven minute frosting,tinted pale green. Sprinkle with Baker'sAngel Flake Coconut. Use gumdrops foreye and mouth, slivers of licorice for a Hirtyeyelash. Add candy scales and bubbles.

QUAC"-OlJaCk the DUCkQuack Quack the duck waddles down the street

With coconut feathers and yellow feet.

Her voice may not be very sweet,

But boy! will she be good to eat!

1. Bake a 9-inch round cake lay-er. Cool. Cut from center to oneedge. Measure 41,2 inches bothways from this point. Cut throughpoints and center on a curve.

2. This makes two sections. Divideone in half for head and wing. Cuta one-inch strip from curved sideof remaining section for neck.Divide rest in half for feet.

3. Place pieces as shown. Spread on a fluffywhite frosting. Drift on Baker's Angel FlakeCoconut for feathers. Tint coconut yellowfor feet and bill. Use gumdrops for eye andbill, shoestring licorice for wing.

There are two nice things about Jerry Giraffe,First - he's bound to make you laughWith his long, long neck and little ear,Then - wait until you taste him, dear!

1. Bake a 9-inch square cake.Cool. Cut off a 2lh-inch strip anddivide it in half. Divide one ofthese halves for legs. Cut a 3lhx6-inch rectangle from remaininglarge piece for body.

2. Cut a one-inch strip from therectangle for his tail. Use a tri-angle cut from the L-shaped piecefor the ear. Place pieces as shown,making neck extra long with twopieces of cake.

3. Cover cake with Sea Foam Frosting.Swirl toasted Baker's Angel Flake Coconutunevenly over Giraffe to make spots. Formouth, use a gumdrop strip - for his eye, agumdrop. Make Jerry's tree from licoriceand gumdrop leaves.

D~ER·iEthe RE'~DEE~A Reindeer Cake is a coconut delightFor-Christmas Day or any night.He carries licorice antlers wherever he goesAnd you'll long for a bite of his crab apple nose.

1. You'll need a cooled 13x9x2-inch cake. Measure in 3 inchesalong short side and 6% inchesup long sides from 2 comers. Cutthrough points to make ears.

2. Place ears on reindeer's head,then frost generously with a fluffySea Foam Frosting. Use 'toastedBaker's Angel Flake for face, lico-rice sticks for antlers.

3. Decorate as shown, using gumdrops andmints for the eyes and a spiced crab applefor his nose. The gay string of bells onDeer-ie's forehead is made with slices ofsmall gumdrops.

TilE CUT-UP kiDS (Jack and Jill)i

1. Cool round andsquare 8-inch cakelayers. Measure andcut to make trianglesfor girl's legs. Placeas shown.

2. Tint frosting pinkfor head, arms andlegs; white for dress.Tint Baker's AngelFlake pink for dress,yellow for hair.

3. Decorate as shown, using coco-nut for blouse, blue candy foreyes, gumdrops for mouth andnose. Her shoes are chocolateand so is her pocket.

1. Bake a round anda square 8-inch cakelayers. Cool. Cut twonarrow strips forboy's legs. Arrangepieces as shown.

2. Tint seven minutefrosting blue for trou-sers, white for shirt.Now tint Baker'sAngel Flake blue fortrousers.

3. Use toasted coconut for hishair and finish, as shown, with alicorice belt and bow tie. Bluecandy makes his eyes; his noseand mouth are gumdrops.

CLlfUP CAICE HiNTSCUTTING AND FROSTINGUse toothpicks or short lengths of cake testers to markmeasured points on cakes.Place all the pieces on the platter, cake plate, or traybefore you begin frosting. If you haven't a tray orplatter that's large enough, use cardboard coveredwith aluminum foil.Frost pieces together first, then frost all cut edges,leaving the tops and uncut edges for last.Spread cakes generously with the frosting, roundingout the corners for proper contours.When tinting frosting, add food coloring drop by dropto obtain the color you want. Fold in the food coloring- don't beat it in.Pat on the tender flakes of Baker's Coconut while thefrosting is still moist. Sprinkle the coconut over thetop of the cake, then pour a little coconut in the palmof your hand and gently pat it on to the cake's sidesuntil it sticks.

When cutting gumdrops or other sticky candies forgarnish, use a knife or scissors dipped in warm waterfor clean, smooth edges.

TINTINGDilute a few drops of food coloring in a small amountof water in a bowl. Add coconut and toss with a forkuntil coconut is evenly tinted. Or put coconut in a-jar,filling it half way. Sprinkle diluted coloring over the

coconut, then cover jar and shake vigorously untilcoloring is well distributed. (A teaspoon of dilutedcoloring liquid is enough to tint a whole can of AngelFlake Coconut. Experiment to get the color youwant.) To lend flavor as well as color, put I-liS cupsof Angel Flake Coconut in a jar with 1 or 2 table-spoons of Jell-O (any flavor) and shake vigorously.

TOASTINGSpread coconut thinly on a shallow baking pan. Thenplace in moderate oven (S50°F.) and toast 8 to 12minutes, or until delicately browned. Stir coconut orshake pan often to toast evenly.

FROSTINGUse a fluffy-type frosting such as:Fluffy Seven Minute Frosting. Combine 2 unbeatenegg whites, 1% cups sugar, dash of salt, % cup waterand 1 tablespoon light com syrup in top of a doubleboiler. Beat about 1 minute, or until thoroughly mixed.Then place over boiling water and beat constantly 7minutes, or until frosting stands in stiff peaks. Removefrom boiling water. Add 1% teaspoons vanilla andbeat 1 minute, or until thick enough to spread.Sea Foam Frosting. Combine 2 unbeaten egg whites,1% cups firmly packed brown sugar, dash of salt andI/S cup water in the top of a double boiler. Beat 1minute, or until thoroughly mixed. Then place overboiling water and beat constantly 7 minutes, or untilfrosting stands in stiff peaks. Remove from boilingwater. Add 1 teaspoon vanilla and beat 1 minute, oruntil thick enough to spread.Chocolate Glaze. Melt 2 squares unsweetened choco-late with 2 teaspoons butter over hot water. Blend.Cool slightly and pour from tip of teaspoon over cake,as directed.

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White Plains, New York