ORNAMENTAL ICING

2 is more correct as a design, and should be atteni]>ted alter practicing on design No. 1. These designs will answer for top of ~ any cake as well as bride's cake; and for

latter, use nothing but white icing, and white piping, and in the center marked "for vase," iiTsert a vase for bouquet, or spray of flowers. The addition of a few sugar roses and silver leaves, procurable at all confec- tioners, will add to the effect. Place the cake on a lace jniper, on a silver or plated salver. The use of orange blossoms is not imperative in the decoration of Bride's Cake Top No. 2. brldc's cakc, thougli generally used. It

is also admissil)le to use pink roses or other flowers, very s)>ar- ingly, or even yellow to match with the orange blossoms, or in place of them ; but use none rather than too many. If the side of bride's cake is not piped, place a silver band round it. This can be pro- cured of any confectioner.

Dessert Cake. — This consists of either a pound or sponge cake mixture baked in a high mold; if no other is at hand use an ice- cream mold as represented in cut. Tlioroughly clean and dry the mold, then warm and butter it with a brush (by warm- ing it the butter goes in all parts), turn it bottom up to drain out all excess of butter, dust with sifted flour, giving it a knock to remove any excess of flour ; place it, small end down, in a tin or pasteboard box to pre- vent its falling over, fill it three-fourths full with the cake mixture and bake in steady heat. Remove it from mold, and when cold, if to be ornamented, have ready some icing thin enough to just run smoothly but not run off. Place cake on a l)late, and with a spoon place the icing on top of cake, and let it run doM'n the sides ; continue this until all parts are covered ; let it drain down a minute or so, then place a knife of cake, remove to another plate, and set in warm place to dry. This method of icing shows up the pattern of the cake nicely. To ornament the cake, simpl}' pipe it, as before described, allowing pattern of cake to be the guide ; where there is no pattern ornament it as fancied, but usually tlie pattern of cake will furnish the design. In an ice-cream mold there is not much ]>attern further than fluting. A cut of one baked in a pyramid ice- cream mold is given, together with some idea as to how to ornament it. "Where the dots appear, substitute red and yellow gum drops, if desired. When the cake is i>iped set it on a plate or salver on lace pap

Dessert Cake.

under bottom

ORNAMENTAL ICING. 427

leaves. It looks very pretty iced a light pink and piped in white , but do not use chocolate icing, as it sets so soon, unless pretty well accustomed to it.

Jelly (7«^^e.— Trim off edge of cake, and give it a thin coating of Water Icing, have a cone of Piping Icing ready and proceed to work out the design given in cut. After making that, any other can be

easily made. With cone of white icing or pink, if preferred, pipe on the white lines in cut and fill in between these lines with fruit jelly, using a cone filled with jelly; next, with the leaf cone pipe on the "leaves for the grapes, as de- scribed in diagrams for Artistic Piping, No 38 ; then "with plain round cone pipe on the grapes, as described in No. 39, in diagrams. The edge is simple plain dots of white icing; see diagram No. 2. The bunch of grapes may be ^^^^^^ piped on Avith fruit jelly histead of

Jelly "a" Top. Iclug ; chocolatc icing instead of

water icing may also be used for the top. Then pipe in icing and jelly as before, or ice with jelh^ instead of either chocolate or water icing. In that case, where jelly was used betAveen the white lines of icing, use chocolate or pink icing. Or dispense with the top icing of either jelly, chocolate, or water icing, if wished, and simply Avork out the design as shown in the white piping and jelly. But the above is most artistic,

Charlotte Eus§e. — This maybe made of either sponge or pound- cake mixture, and baked in a fancy mold, but if this is not at hand an ordinary two-quart ice-cream mold will answer the purpose. Al- ter being baked and completely cooled, carefully scoop p out the inside, leaving the walls an inch thick, and fill I Avith whipped cream orrusse filling. Ice the cake A\'ith thin / 1 icing, either pink or Avhite, and pipe in contrasting colors. / \ Thus, if iced Avhite, it should be piped pink, and vice ( j versa. Further ornamentation can be made by a proper dis- /<iiii3>v tribution of pastilles, crystallized fruits, etc., and the AA'hole hjf^^p^ surmounted by a small spray or bouquet of floAA^ers. Another ^^-^-^-^ Avay of making is to use stale sponge or pound-cake ; first cut the base AAdth a sharp knife (see figure 1 in cut), then a piece as in figure 2, then figure 3. Then hollow out cake as above, (see dotted line in 1 and 2) and fill with cream; then piece 3 is added and secured. Next take a thin piece of cake, not more than a quarter of an inch

428 ORNAMENTAL ICINO.

in thickness, and cut out pieces 4, 5, 6, 7 and 8, and set aside for (^ future use. Then take the artist's spatula and cover the ^...^ whole russe with red or some other colored jelly. This done,

<^> place on the pieces 4, 5, 6, 7 and 8, in their respective Q— ' places — the jolly will hold them. Leave the cut part out- /^ ^ side, so that none of the baked parts will show, and the de- 1 I '— ' sired effect is produced. Next pipe and otherwise ornament the russe as heretofore directed and finish the wholeby adding a spray or bouquet of flowers on top, or with a bouquet . A-

of leaves piped on with a leaf tube. Another way ^^

to make the russe is to cut the base out of ^a

a solid piece of cake ; make the hole and fill with ^

cream ; lay on that a thin piece of cake. Then with Sn

a cone and tube pile up the cream in pyramid J^^

shape. Have ready six strips cut the proper |4m

shape, ?'. e., the same width at the bottom as one J^M

of the six sections of the base, and gradually ^^^s^^m,

tapering to the top. Place these pieces in their .^^^^^ proper position, fasten them with a little icing, ^M|^g^i cover the whole with jelly, as in the other case, ^^^^^03! ^

or leave plain. In either case pipe and otherwise ^'^'^i^^^ ^-^^

ornament it. If preferable, place the strips to charioue euss..

form piece 3, securing them with icing ; then force cream through the opening on top.

Chantilly Custard .—The plates from 1 to 4, inclusive, show the ma^er of making the receptacle for the custard, which is thus described : First, procure a mold for sponge-cake or jelly, about one quart or three pints size, with a fancy fruit or flower top (see plate No. 1). Bake in tliis a cake of sponge or pl?lin pound mixture, as preferred, and when baked and cold — it is all the better if kept for a day or two — cut off the top (see figures 2 and 3), and ice it with thin white icing. When thoroughly dry, lightly col- or the different fruits or flowers with their natural colors. Do not lay on the colors too heavily, or the effect will be spoiled. Next cut out center of cake (see figure 1), and fill cavity thus made with a boiled custard, adding chopped almonds if liked. -^I^^^fc^ When the custard is set and cold replace the top as in ^^^^=^^^'^ figure 2, and pipe the outside of cake in any way liked, following the .'{Srn-*^ y design here given, or the design for dessert cake, or selecting from page of diagrams. The light and dark balls at the bottom of the design given are intended to represent pink and yellow pastilles placed alternately