Mrs Edith Moore, Champion Cake Baker

CAKE
BAKING
SECRETS
with
Silver Cake Recipe
and
Angel Food Cake Recipe
CAKE BAKING SECRETS
SIMPLE RULES THAT WILL
IMPROVE YOUR CAKES

^ f ^ L HIS booklet brings to you

I I the Cake Baking Secrets
used by the Champion
Cake Baker, Mrs. Edith Moore,
winner of nearly a thousand
cake baking prizes at state and
county fairs, shows and exhibi-
tions throughout the country.
You may already know how
to make delicious cakes but
even so, do not hesitate to read
carefully the pages of this booklet. Not only
can young cooks learn how to make marvelous
cakes by following Mrs. Moore's ideas, but even
experienced cooks who already make good cakes
can find in Mrs. Moore's "Secrets" many helps
that will make f o r even better and more delic-
ious cakes.
There never before has been printed a more
valuable booklet on cake baking than this booklet
you now hold in your hand. You will appreciate
the real outstanding value of it when once you
follow its instructions.
Thousands upon thousands of women already
have learned that in this booklet lies the secrets
that solve practically every cake baking problem.
They know that by simply following Mrs. Moore's
ideas very noticeable improvement can be made
in their cakes. This booklet is printed and pre-
sented to you by

FURST-McNESS COMPANY
Chemists and Manufacturing Pharmacists
FREEPORT, ILLINOIS, U. S.A.
 INGREDIENT SECRETS
IMPORTANT FACTS YOU SHOULD KNOW
BY MRS. EDITH MOORE
To make prize-winning cakes you must use
the very best ingredients you can buy. Poor
quality or substitute ingredients cannot produce
the best quality cakes. Use the best fresh but-
t e r you can get. This is very important. Use
only super-fine sugar so t h a t it will mix and
dissolve in the b u t t e r more easily and more
completely.
FINE SUGAR, KEY TO FINE TEXTURE
Coarse texture is often caused by the use of
coarse sugar. In f a c t it is almost impossible to
make a fine textured cake with coarse sugar.
If you cannot buy extra fine sugar f r o m your
grocer, take the time to roll the sugar you have,
with your rolling pin, to make it as fine as
possible. Do not use pulverized sugar.
A SOUR MILK SECRET
Use fresh cream or milk and in cases where
sour milk is required, use milk that is very sour
— n o t milk that has just turned sour. It's sur-
prising how much better a sour milk cake t u r n s
out where real sour milk is used.
Do not use ordinary flour in your cakes, in-
stead use a good brand of cake flour. There
are several good cake flours on the market.
Flour should be sifted a t least six times before
measuring. This prevents using too much flour.
Now we come to the two most important
ingredients in a cake. They are flavor and
baking powder. A cake made carefully of good
ingredients cannot be called a success unless it
tastes extra good and is light in texture.
A FLAVOR THAT WON'T BAKE OUT
All Vanilla Extracts bake out when the cake
is in the oven because Vanilla Extract loses its
flavor when subjected to heat. Therefore it
is your duty to find a flavor that will not bake
 out. I have found it f o r you,
it is F. W. McNess* Champion
Flavoring Extract, a delicious
flavor that has twice the flavor-
ing strength of U. S. Standard
Vanilla Extract, and a flavor
that positively does not bake
out nor freeze out. I have
used F. W. McNess' Champion
Flavoring Extract f o r fourteen
years and its rich, delicious
goodness has been the main
factor in winning nearly a thou-
sand cake baking prizes f o r me.
So, first of all be sure to get
a bottle of F. W. McNess' Cham-
pion Flavoring E x t r a c t before
you t r y to improve your cakes.
It contains pure Bourbon Vanil-
la Extract fortified with scien-
tific properties that fix its flavor so t h a t heat nor
cold can spoil it. If you do nothing to your
cakes other than change f r o m Vanilla Extract
to Champion Flavoring Extract you will make
your cakes taste twice as good.
AVOID BAKING POWDER THAT GIVES
CAKES AN "OFF" TASTE
It is very important that you use F. W. Mc-
Ness' Baking Powder when you t r y to make bet-
t e r cakes because this baking powder is going
to save you many a fallen cake.
As you have no doubt learned, by bitter ex-
perience, many baking powders are not reliable.
They work out wonderfully well one time and
then next time your cake or biscuits do not rise
as they should. You may have blamed your-
self but in fact most all failures of a baking to
rise properly, is due to the Baking Powder.
I use F. W. McNess' Baking Powder f o r two
reasons.
The first is: it does not make a cake taste
of baking powder if a little too much is used.
Practically every other baking powder I have
 ever used would give a cake an off flavor
if a trifle too much was used. I believe
you'll agree with me now that the baking
powder you are using, unless it is F. W. Mc-
Ness', will give your cakes a soda taste if
you use a trifle too much. You can stop
all danger of spoiling the taste of your
cakes by using F. W. McNess' Baking
Powder.
The second reason is: F. W. McNess'
Baking Powder has what I call a double de-
layed action. Its f i r s t action takes place
when it is mixed in the batter, the second
action takes place when the cake is baking.
The f i r s t action is the de-
layed action and the rea-
son why F. W. McNess'
Baking Powder never
fails to make your cakes
and other bakings rise
properly. With other
baking powders you must
get the cake in the oven
just as quickly as pos-
sible a f t e r t h e b a k i n g
powder has been added or
it will exhaust its first
action and your cake will rise only half as
high as it should.
With F. W. McNess' Baking Powder you can
take your time. If your oven isn't hot enough
the cake b a t t e r can stand until the desired oven
heat is reached. I have let cake batter set f o r
as much as an hour and a half before placing it
in the oven and the results were just as nice as
if I had hurried it into a waiting oven when I
mixed it. The using of F. W. McNess' Baking
Powder is a baking secret that has been a win-
ner f o r me. Use this secret and I know you can
improve your bakings by stopping the failures.
CHAMPION FLAVORED CAKES
TAKE PRIZES
I have discovered that the most popular
cakes are cakes that have a real vanilla flavor.
In fact, the cakes t h a t have walked away with
the prizes where I have competed are those
flavored with F. W. McNess' Champion Flavoring
Extract. There is no other flavor like it. Its
mellow, rich flavor, twice as strong as U. S.
Standard Vanilla E x t r a c t does not bake out but
stays in to give the cake a deliciousness that no
Vanilla E x t r a c t can duplicate. Judges seem to
instantly pick out my Champion Flavored Cakes
f r o m the ordinary vanilla extract flavored cakes.
ALL MEASUREMENTS ARE LEVEL
When measuring ingredients be sure you use
level measures. You really should have a
regular measuring cup and measuring spoons.
Flour, baking powder, and other ingredients that
pack should be well sifted
before measuring. When
you measure a teaspoonful
of baking powder or soda
take a straight edge knife
and run it across the top of
the spoon so the ingredient
will be level with the top of
the spoon. To be careless
about measuring is to invite
trouble. A heaping table-
spoonful of soda or baking powder or spice is
in reality, not one tablespoonful but f o u r level
tablespoonfuls. You can readily imagine what
an effect a heaping tablespoonful would have on
any cake if it is f o u r times as much as the recipe
required. Remember f r o m now on, unless other-
wise stated, every recipe measurement means
level; not rounding and not heaping. Follow this
fact and you'll not have certain troubles most all
cooks experience.

MIXING INFORMATION
There are three methods of mixing: stirring,
beating and cutting or folding. In stirring, the
spoon is not lifted f r o m the bowl and the motion
may be described as a circular one.
In beating, the object desired is to get all the
air possible into the mixture. The f a s t e r the
batter is beaten the more air will be incorporated
and consequently the cake will be lighter; but
care must be taken not to use a stirring motion
a f t e r the cake is beaten, as this will undo the
good already accomplished.
The term "folding" applies especially to the
mixing and blending of stiffly beaten egg whites
which are added just before putting the cake
batter in the pans. The motion is that of lift-
ing the batter f r o m the bottom of the bowl, fold-
ing it over the beaten whites, mixing them in and
continuing the process until the egg whites are
no longer seen on top of the batter.
The whole process must be performed with
great care to avoid destroying the lightness of
the air cells in either b a t t e r or eggs.
HOW TO MAKE A WHITE CAKE
Now that I have given you some general ideas
about ingredients and measurements I will tell
you how to use
these ideas to
make a tender,
firm, delicious
white cake. You
will want to know
how to get the
right texture as
this seems to
bother most peo-
ple.
Well, I'm going to pretend you know nothing
about cake making because I want all young
cooks to get these pointers. Those of you who
are old hands at cake baking can follow me and
see whether I disagree or agree with your own
methods. The first step in making a cake is to
cream together the butter and sugar. This I
like to do with my hands. I work it until the
sugar is entirely dissolved. The butter should
be soft, not melted, but soft. Hard butter takes
too much time to cream perfectly. Use the very
finest granulated sugar you can buy because only
with fine sugar can you make a fine textured
cake.
 LET EGG WHITES STAND
In making a white cake we use just the egg
whites. Break the eggs when you start mixing
the sugar and butter so they can stand a few
minutes. Egg whites should stand a few
minutes because it makes them much easier to
beat. Be sure the whites are thoroughly beaten
so they can stand alone.
Now f o r the f l o u r ! It is important t h a t you
sift flour at least five or six times before
measuring. For my prize winning cakes I sift
the flour six times. I also sift the baking pow-
der. By doing this I do not get too much flour
or baking powder in my cakes. You know both
ingredients pack and need loosening up before
measuring. Measure your flour carefully and
by all means level off each cup of f l o u r with a
knife. Don't pack the flour in the measuring
cup. Most young cooks make the mistake of
using too much flour,
HOW TO AVOID CURDLING
The second step in making a prize winning
white cake is to add flour and milk. I'll bet
most of you have trouble with your b a t t e r curd-
ling at this stage. Here is my own way of avoid-
ing this curdle. You of course, know that the
proper way is to add flour and milk alternately.
Now, to get away f r o m the curdle, add one-half
cup of flour first to the creamed sugar and but-
ter, then one-half cup milk. T r y it next time
you bake and you will have no trouble with
curdling.
Your last cup of flour should have the
baking powder and salt in it. Before you
a d d t h i s l a s t c u p of f l o u r w i t h b a k i n g
powder and salt, beat the cake batter well. Then
add this last cupful and stir it in f o r two or three
minutes, but do not beat the batter again. This
little trick gives your baking powder a chance
to get in its best work.
THE MOST IMPORTANT SECRET
The next step is to add your flavoring. This
is the most important of all f o r if you use ordi-
nary Vanilla Extract it is going to bake out or
so change in character that the real flavor, the
delicious goodness of the
Vanilla Bean, will be ruined.
I don't believe you realize
how much actual flavor
bakes out of ordinary Vanilla
Extract. Most Vanilla Ex-
tract has no more flavor
than water after it is sub-
mitted to heat. I have
learned by many years of
experience that there is one
flavor that does not leave
your cake when it's baking.
I have used it fourteen years
and it has won hundreds of
prizes for me. This flavor
is F. W. McNess' Champion
Flavoring Extract. It is a
delicious flavor made of fin-
est Bourbon Vanilla Extract
fortified with a fraction of a
percent of Vanillin and Cou-
marin to fix the Vanilla
Flavor in the baking. You
will like Champion Flavoring
Extract better than any
Vanilla Extract you have ever used, I'm sure.
At least that has been the case with thousands
of women who have tried Champion Flavoring
Extract on my recommendation. Remember
Champion is twice as strong as standard U. S.
Vanilla and you use only half the amount of
flavor called for in the recipe.

FOLD IN EGGS—DON'T BEAT

Now we continue with our white cake. Your
last bit of milk goes in with the egg whites. And
remember, fold in the eggs thoroughly but do
not beat them in. You don't want to break down
the air cells you have created with your beating.
Keep folding until the eggs are thoroughly mixed.
You can see that in order to be a good cook,
you need muscle and patience. Be exact in all
your measurements too. Although I have won
hundreds of prizes, and all my recipes are my
own creations, I never depend upon my memory.
I follow the recipe and measure each cake just
as carefully as though I had never seen it before.
HOW TO MAKE CAKES RISE EVENLY
Our next problem is filling the pans. This
seems to puzzle all beginners. See that your
mixture fills the pan only two-thirds full if it ia
a loaf or layer cake. Now f o r cup cakes, only
fill them half full. And here's something to
remember. Push the mixture well to the sides
and corners of the pan leaving a slight depression
in the center so that the cake may rise evenly.
Now, your cake is ready f o r the oven.
HOW TO PREVENT CAKES CRACKING
If your cakes have been cracking across the
top, your oven has been too hot at the start.
The average heat should be 325 degrees f o r the
f i r s t 15 minutes and 350 degrees f o r the rest of
the time. In short, to avoid having your cake
crack across the top, do not put it in a very hot
oven. When you do, the heat quickly bakes a
crust over the top and then when the interior of
the cake begins to bake the steam generated in-
side cracks the top open so it can escape.
FOUR STAGES OF BAKING
Let us divide the baking period into quarters.
During the first quarter, the mixture should
begin to rise; during the second it should con-
tinue to rise, reach its full height, and begin
to brown; in the third quarter the browning
should continue; and by the end of the f o u r t h
quarter, the cake should complete the browning
and shrink f r o m the pan. Do not move the cake
a f t e r it begins to rise until it is fully risen and
slightly set. It may then be moved carefully if
necessary. I find the results are better if the
cakes are baked alone in the oven. Place the
pan as near the center of the oven as possible
to insure even baking of the cake. The oven
door may be carefully opened and closed with-
out causing the cake to fall.
 HOW TO TELL WHEN CAKE IS DONE
Many of the young brides have asked how
one can tell when the cakes are done. When
the baking is finished, the cake will break away
f r o m the sides of the pan, and it will spring back
quickly when pressed lightly by the finger. The
new cook will find it safer to test with a clean
toothpick. Insert this in the center of the cake.
If it comes out clean, the cake is done. Then
t u r n the cake over on a wire rack to cool. If
there is any tendency to stick, t u r n the pan on
its sides successively and allow it to stand in each
position long enough f o r the weight of the cake
to pull itself loose. These are just simple rules,
but they may help you if you are having trouble
with your cakes.
CHOCOLATE OR MAHOGANY
CAKE BAKING SECRETS
The first thing to do in making a chocolate
or mahogany cake is to prepare the chocolate
mixture because it must cool before being put
in the cake. I like to use cocoa f o r this. You
get a much smoother mixture more easily. Take
your cocoa, whatever the recipe calls f o r and add
the same amount of milk. Cook this until it is
the consistency of a custard and then cool.
RICH IN FOOD VALUE
Before I go on I want to
tell you why I use F. W.
McNess' Breakfast Cocoa in
preference to all others.
This excellent cocoa con-
tains over 2 2 % cocoa but-
ter which is the element
that determines the food
value of the cocoa. Hav-
ing over 2 2 % cocoa butter
it is as rich as you can buy.
A n o t h e r outstanding fea- ^ ^ j P p p S ^ ^ ^ 1
ture about F. W. McNess'
Breakfast Cocoa is its fineness. It is triple
screened to give it minute fineness. This extra
fine texture makes F. W. McNess' Cocoa distri-
 bute more evenly and completely in b a t t e r as
well as in hot cocoa beverage. Try it. I know
you'll find it the best you have ever used. I
use it all the time and cannot find a better cocoa
f o r anywhere near the price I pay f o r McNess'
Breakfast Cocoa.
Now let us r e t u r n to our Mahogany Cake.
While the cocoa mixture cools, cream together
the sugar and butter. Be sure to use the finest
granulated sugar and soft butter. When the
sugar is thoroughly creamed with the butter, add
your eggs and beat until light. The mixture
should be lemon color.
STOP THE CURDLE
Before you add your chocolate mixture to the
sugar, b u t t e r and eggs, add a half cup of flour.
Otherwise your mixture may curdle. A f t e r you
have added the cool cocoa mixture beat well.
My mahogany cake recipe takes soda. If the
recipe you use calls f o r soda put the soda in the
milk. I use sweet milk.
IMPROVES CAKE 100%
Next comes the flavor and once again I recom-
mend Champion Flavoring Extract. It will give
your cake a deliciousness you cannot get with
any other flavor. Miss Marguerite Sommers, a
young lady who began using Champion Flavoring
Extract on my recommendation wrote me, " I
wish to say that Champion Flavoring Extract has
improved my devils food cake 1 0 0 % . " That's
what it will do f o r you too. If you have never
used this remarkable Extract get a bottle and
try it. Really that's the way to discover its su-
perior flavoring qualities. Be sure, however,
you use only half as much Champion Extract as
you would Vanilla Extract. You know Cham-
pion Flavoring Extract does not bake out so only
half as much is needed.
DON'T USE TOO MUCH FLOUR
Let me remind you not to use too much f l o u r
in your chocolate or mahogany cakes. The cocoa
custard is thickening and you must follow the
recipe exactly as to the flour. I know the bat-
ter will seem thin to you and you'll want to add
more flour, but don't do it.
 Put your cakes into an oven of 350 degrees
for fifteen minutes then increase the heat to 375
degrees for the next fifteen minutes.
ANGEL FOOD
CAKE BAKING SECRETS
Many women have bad luck with Angel Food
Cake but most all this bad luck can be avoided
if you know what to do. I have solved the
problems of Angel Food Cake making and be-
lieve you'll find it easy to make good Angel
Food Cake if you'll follow my suggestions.
I'm going to start by giving you my Angel
Food Cake Recipe:
1 cups of egg whites teaspoon salt
1 % cups of very fine j te onful of C h a m .
cane sugar .
1 cup of cake flour P l o n Flavoring
1 level teaspoon cream Extract
of tartar
First of all be sure the eggs are not less than
four or five days old. The eggs should also be
thoroughly chilled before you beat them. After
the egg whites have been separated from the
yolks let them stand for 20 minutes. Then add
the one-fourth teaspoonful of salt and whip up
the whites until frothy. Don't beat too long as
it will make the cake dry. Stop when the eggs
are firm but not dry.
Now into the whipped eggs add sugar, two
tablespoonfuls at a time. Be sure to use super-
fine sugar. Do not beat in the sugar, instead
fold it into the beaten egg whites.
When the sugar has all been folded in, add
the Champion Flavoring Extract. This recipe
calls for Champion Flavoring Extract so use a
full teaspoonful as is asked for in the recipe.
You'll like the rich delicious flavor Champion
Extract will give your Angel Food Cake. You'll
like it better than any other flavor you've used
because it makes this cake melt in your mouth.
It won't color your cake like Vanilla Extracts
often do, and this is an important feature.
 SIFT FLOUR MANY TIMES
Sift your cake f l o u r sev-
eral times—at least six or
seven times. The success of
your cake depends upon the
flour being well sifted. Now,
sift the flour gradually into
the egg whites, folding it in
instead of beating it. Al-
ways keep a regular Angel
Food Pan solely f o r the bak-
ing of Angel Food Cakes, and never grease this
pan. A f t e r pouring the batter into the pan,
cut around in it a few times with a kitchen knife
to break air bubbles. Then before you put the
cake in the oven hold the pan above the table
about six inches then drop it. Do this a couple
of times—it also takes out large air cells. You
see it's not difficult at all to make a good Angel
Food Cake.
DON'T USE HOT OVEN
Now we come to a very important step. It's
the baking of the cake. Many an Angel Food
Cake is ruined in baking because the cook puts
it into an oven that's too hot. Begin your cake
at 275 degrees and a f t e r 30 minutes increase the
heat to 325 degrees. This means your cake
must bake in a slow oven f o r an hour.
When the cake is done, remove f r o m the oven
and invert the pan. Let it stay upside down
until the cake is cold. Be careful to wait until
it is cold before you t r y to remove it.
In making Angel Food Cake it's very impor-
tant that you have everything all ready before
you start making it. Assemble the utensils and
ingredients. M a k e n e c e s s a r y m e a s u r e s . An
Angel Food Cake should be mixed together as
quickly as possible so that no air (leaven) will be
lost.
I sincerely hope you will find in this book-
let the answers to your cake baking problems
and I'm sure if you follow these suggestions you
will improve the deli piousness of your cakes.
Mrs. Edith Moore,
Amei ca's Champion Cake Baker
The Champion of All
Prize Winning Cakes
Winner of 216 Prizes at
State and Other Fairs

THE CHAMPION'S SILVER CAKE

3 cups sugar teaspoon salt

1 cup butter 4 teaspoonfuls Baking Powder
1 teaspoonful Champion
6 egg whites Flavoring Extract
2 cups milk 5 cups cake flour

Beat the butter and sugar until /ery light and

creamy. Add the milk altern- ,ely with the
flour with which the baking p< vder has been
sifted in the last cup of flour. - .eat thoroughly,
before adding the baking powd -r, then add the
well beaten whites of eggs. Bake about forty
minutes in three 9 inch layers. This will make
a large cake.
Simple Test Proves
Champion Extract
"Won't Bake Out"
TRY THIS FUDGE
RECIPE
T h i s is a v e r y s e v e r e t e s t
yet you'H f i n d t h a t even
b o i l i n g d o e s n o t kill C h a m -
p i o n F l a v o r i n g E x t r a c t like
it d o e s all o r d i n a r y v a n i l l a
extracts.
T o d a y , g e t a b o t t l e of F .
W. McNess' Champion
Flavoring E x t r a c t and use
it in t h i s f u d g e r e c i p e :

4 t a b l e s p o o n fuls c o c o a
l 1 ^ tablespoonfuls butter
2 cups sugar
1 c u p milk
Vs t e a s p o o n s a l t
i/ 2 t e a s p o o n C h a m p i o n
Flavoring Extract

Melt b u t t e r a n d cocoa
first, t h e n add sugar, milk
a n d salt. P l a c e over low
flame and stir until s u g a r
is d i s s o l v e d , t h e n b r i n g t o Use These
boiling p o i n t slowly w i t h - McNESS QUALITY
PRODUCTS
out stirring. Bring to soft
ball stage, add Champion
Flavoring Extract, then re-
move and beat. Champion CHAMPION
F l a v o r can go in while
m i x t u r e is b o i l i n g . FLAVORING EXTRACT

T E S T M c N E S S COCOA
CHAMPION
TOO! LEMON EXTRACT
By u s i n g F . \ \ McNess' McNESS COCOA
B r e a k f a s t Cocoa in this
fudge test, you an also
l e a r n of t h e u n u s u quality McNESS
of t h i s r i c h cocoi which BAKING POWDER
c o n t a i n s o v e r 22 cocoa
butter.
Copyrighted 1932 by

FURST-McNESS COMPANY
Chemists and Manufacturing Pharmacists
F r e e p o r t , 111., U. S. A .