In deference to the expectant mother, the menu should be simple but delicious, and served in an atmosphere of leisure and happy conversation rather than the high jinks that sometimes dominate this kind of shower. An umbrella-shaped cake makes an amusing final touch to the menu (see sketches). Here is the recipe and directions for making it:
UMBRELLA CAKE FOR SHOWERS
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/3 cup hot water
1 teaspoon vanilla
1/2 teaspoon lemon flavoring
9-inch round pan, greased and floured
Start oven at Moderate (350°F.). Sift flour, baking powder, and salt together three times and set aside. Beat eggs until thick and lemon colored; beat sugar into eggs gradually; blend in slowly (low speed on blender) hot water, vanilla, and lemon flavoring. Quickly and thoroughly blend in dry ingredients. Pour into prepared pan. Place in oven immediately. Bake for 25 to 30 minutes or until cake is done according to test. Let cool.
Cut off one quarter of the cake in one piece. Make a scalloped edge along straight side of remaining cake with a biscuit cutter. Cut straight side of quarter-cake to make handle. Cut handle base and triangular tip from rounded edge. (See sketches.) Place on flat serving tray covered with waxed paper.
CHOCOLATE GLAZE FOR UMBRELLA CAKE
1 cup semisweet chocolate
3 tablespoons light corn pieces
1 tablespoon butter
2 tablespoons milk
Melt chocolate pieces and butter over hot, but not boiling, water. Remove from heat, and blend in corn syrup and milk. Spread over cake and handle while still warm. Decorate with ornamental frosting ribs.
Ornamental Frosting Combine 1 cup of sifted confectioner’s sugar, 3 to 4 teaspoons of evaporated milk, and a few drops of red food coloring to make mixture pale pink. Press through the smallest tube of your cake decorating set to complete the umbrella.