Name: A Charlotte a LA Parisienne on a Pedestal
Ingredients: baked pastafrolle (cut into lozenges or diamonds); royal icing; confectioners’ paste; gum paste

A Charlotte a LA Parisienne on a Pedestal

Ingredients

baked pastafrolle (cut into lozenges or diamonds)
royal icing
confectioners’ paste
gum paste

Directions

Ice the baked pastafrolle pieces and let them dry.
Build the iced pieces around a plain charlotte mold, forming the lid separately.
Use royal icing to stick the pieces together.
Pipe royal icing in relief and lace patterns for decoration.
Create the pedestal using confectioners’ paste and gum paste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.