DECORATING THE CAKE.

New Zealand Herald, Volume LX, Issue 18565, 24 November 1923, Page 6 (Supplement)

DECORATING THE CAKE.

Tbrs is an important point, and if yon have an icing outfit, yew can decorate the top of the cake very artistically; but you c«n make .it pretty without this. jPor instance, after icing the cake, you can form a realistic -spray of holly and leaves by taking some almond icing and loimtng it into required shapes, colouring it with . vegetable colouring or you can buy ,'pprays,.. of ; flowery. , An easier method is ; to arrange violets , or . glace ci terries., with chocolates between ; all these being put on before . the icing is set, 30 that they will become fast in the king.

Almond Icing.—For a medium sized cake you will mved ilb. of crashed almonds, and to this add the yolks of two eggs and the white of one, 6ozs. of icing sugar and a little lemon juice. Mix the almonds and sugar in a saucepan; add the eggs and the lemon juice, and set it on a slow fire, stirring all the times till it, becomes a soft paste. Put it cm the cake, patting it smooth with your hands. Then let it set thoroughly.

White Icing.— white icing to spread over the almond icing is made of 21b. of icing sugar, tbo whites of two eggs, and esse tablespoonfnl of lemon juice. The whites should bo well whipped before mixing. Spread this on, using a knife dipped in warm water to smooth it. Another recipe requires lib. icing sugar, two whites of eggs, juice of half a lemon. Steve the sugar and add the eggs and jaice -of lemon. Beat thoroughly until the icing is white and elastic. The great success of icing is to have it well beaten. Pour half the' icing over .the cakc and smooth it carefully with a hot knife— which is made hot by having a jug of boiling water handy to keep dipping in the knife. Use the remainder of the icing for decoration, and if the ordinary Icing-forcers' are not at hand then stiff foolscap bags will answer the purpose.

Butter Icing.— ounces butter softened, four ounces icing sugar; a few drr>ps of lemon or vanilla essence. lie.'it the butter to a cream and then stir in the sugar. Add flavouring, mix well, and spread over cake.

.fondant Icing.—This is a soft icing ■which "melts in the mouth." Lump sugar and water in the proportion of 21l>. sugar to half-pint water should bo melted carefully and boiled till frothing. It is then worked on a slab until it comes to a paste. It is then applied with a palette knife when warm and gently shaken until it is level to cover the cake, which' is afterwards decorated with pipings, berries, and so forth.