Modern Magic: A Practical Treatise on the Art of Conjuring

THE CAKE (OR PUDDING) IN THE HAT.--This is an old and favourite hat trick. The necessary apparatus consists of two parts--first, a round tin pan a (see Fig. 149), four inches in depth, and tapering from five inches at its greatest to four and a half inches at its smallest diameter. It is open at each end, but is divided into two parts by a horizontal partition at about two-thirds of its depth. Second, a larger tin b, japanned to taste, five and a half inches in depth, and so shaped as to fit somewhat tightly over the smaller tin. In the larger end of the latter is placed a hot cake or pudding, and in this condition it is placed on the servante of the table, projecting a little over the edge. The performer borrows a hat, and in passing behind his table, tips cake and tin together into it. The chances are that the tin will fall small end upwards (the opposite end being the heaviest); but if not, the performer turns the tin, so as to bring it into that position. Placing the hat mouth upwards upon the table, he announces his intention of making a cake in it; for which purpose he takes, one by one, and mixes in the tin b, a quantity of flour, raisins, eggs, sugar, and the other ingredients for a cake, adding water enough to make the mixture into a thick batter. This he pours into the hat, holding the tin with both hands, at first high above it, but gradually bringing it lower and lower, till at last, as if draining the last drop of the mixture, he lowers the mouth of the tin right into the hat, and brings it well down over the smaller tin. On being again raised, it brings away within it the smaller tin and its liquid contents, the cake being left in the hat. He next proceeds to bake the cake, by moving the hat backwards and forwards at a short distance over the flame of a candle, and, after a sufficient interval, exhibits the result, which is cut up and handed round to the company for their approval.