Easter Faberge Egg Cake Tutorial

Dear Tala Friends,

This tall dark and handsome Faberge Egg layer cake is a superb sponge recipe, and we have a special step-by-step tutorial to take you through every step from baking the sponge through to decorating the sugar eggs.

Click here for the full tutorial: http://talacooking.com/node/1037


Ms Taylor

The Recipe

Click here for the full tutorial: http://talacooking.com/node/1037

Your shopping list

Tala, originating from Taylor and Law, has been associated with baking and icing for over 100 years - since 1899.
We still proudly own catalogues ranging from the 1920's up untill today, containing products which are still made in the same way; lovely, English manufacturing.

Traditional methods are used to manufacture most of our products. This involves production by hand, by a small team of skilled people behind the high quality of each product.
A priority of Tala has always been to create products that are built to last. Take an icing nozzle manufactured in the 1920's, and it will still fit an icing syringe made today. So we couldn't be more honest when we say you are using products that your mothers and grandmothers have always used.

Tala's 1950s Lemon Cookie Recipe

Dear Tala Friends,
We have received a request for the Tala lemon cookie recipe from the 1950s. The gentleman was recently reminiscing with family about the lemon cookies his mother would bake for them and had done so for decades. However, the recipe was lost in unfortunate circumstance before the great grandchildren where able to try these delightful treats. We agreed this original 1950s Tala recipe is fantastic and believed all Tala friends would like to try!
Ms Taylor

The Recipe

Lemon Cookies
Butter or Shortening 4 and half ozs or half cup
Sugar 3ozs or 1/3 cup
Egg Yolk 2-3
Flour 7 ozs or 1 and half cups
Lemon Rind grated ½ teaspoon
Salt ¼ teaspoon

Cream butter and sugar, add eggs one by one and go on beating, then add lemon and the sifted flour and salt. Knead quickly into a soft and evenly coloured dough, cover and allow to stand in a cool place for several hours. Roll out 1/6 inch thick, cut into shapes with the cookie cutters and bake in a medium oven until lightly browned. To finish glaze with white or coloured icing and decorate with the help of a Tala icing set.

Your shopping list
How to Decorate a Cake, Tala's Guide to Icing

Click the link below for guidance and tips on how to ice a whole cake, to piping techniques and icing recipes.  

How to Sterilize Tala Preserve Jars

This guide will talk you through three different methods (Oven, Microwave and Dishwasher) to preserve Tala storage jars for your preserves.

Create a Crisp Pastry Base with Tala's Ceramic Baking Beans

This guide will instruct you how to use our Ceramic Baking Beans for perfect crisp pastry bases.

Using your Tala Jam Making Equipment

A step by step guide on how to use each piece of preserving equipment for all Tala Jam Sets, and Cook's tips for perfect preserves.

Lining Tala's Traditional Flan Rings

This guide explains how to use Tala's flan rings and offers care instructions.

Top Tips for the Trigger Action Flour Sifter

Click the link below for information on care and usage for our flour sifters.

Using a Pie Bird for Perfect Pie Crusts

Here we give you a demonstration on how to use Tala's Pie Bird, for perfect pies.

Connect with us on-line

Contact Ms Taylor by email

If you would like further help or any additional advise write to me, Ms Taylor.


Write to us at

George East (Housewares) Ltd
Sales and Marketing Office
The second Floor Offices
251-253 London Road East
T: 01225 859635

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