TO ICE A CHRISTMAS CAKE.

New Zealand Herald, Volume LXIII, Issue 19496, 27 November 1926, Page 6 (Supplement)

TO ICE A CHRISTMAS CAKE.

I.—Make the icing of such a consistency that it will keep its shape if dropped on a tin plate. If it runs, it is too thin, and more icing sugar must be used. ■ 2.—it the top of the cake has to be cut flat, make the first coating of icing thin enough to pour over,, and harden it in a cooi oven; otherwise the crumb oi the cake is apt to mix with the icing. Apply the icing with a broad kmie, dipped occasionally into hot water while smoothing the icing. Eubbing the top of a cake lightly with dour makes the icing stick. Lf the icing is wanted to stand up tound the sides, pin a band of oiled (japex round. ,s.—Apply two or three coatings of icing according to the thickness desired. Let each coat harden beiore applying mother. 4. —To decorate, use a Set of tin icing tubes, with water-tight bags attached Partly fill the bags with icing thick enough to keep its shape well. To make "roses" hold the "rose" tube up: ght, squeeze the bag and- lift smartly lb make the leaves, hold the tubes slanting. The "piping" tube may be used for many designs: to make chains, spider webs, tennis nets, for writing names, mak ing dots, etc. By the exercise of a tittle ingenuity, many pretty designs may be carried but; but it well to have the design mapped out beforehand, as 3 mistake is not easily rectified. If a set of tubes is not available, much may be done with a piece of stiff white paper rolled into a cone shape.