Paraffin –oil stoves became available during the late 1920s and early 1930s. Many were still in daily use in the 1950s. Inexpensive to buy and both light and cheap, many rural homes had a controllable adjustable heat source for cooking for the first time.
The control of temperature resulted in the production of new delicacies. ’New’ cakes, such as light Victoria sponge cakes, Queen cakes and maids-of honour could now be made. Dainty decorated and colourful cakes had not been seen on the tea-table in rural homes before.