Bake a simple, light sponge cake in a shallow biscuit tin or dripping
pan, and when cold turn out on the moulding board and cut into small
dominoes or diamonds. They should be about an inch in depth. Split each
one and spread jelly or frosting between the layers, then ice tops and
sides with different tinted icings, pale green flavored with pistachio,
pale pink with rose, yellow with orange, white with almond. Little
domino cakes are also pretty. Ice the cakes on top and sides with white
icing, then when hard put on a second layer of chocolate, using _Walter
Baker & Co.'s Unsweetened Chocolate_ and made as for layer cake, dipping
the brush in the melted chocolate to make the spots.
Candied violets, bits of citron cut in fancy shapes, candied cherries
and angelica may all be utilized in making pretty designs in
decoration.--_American Housekeeper._