994 THE AMERICAN FARMER. 



Icing and Ornamenting Cake. The following directions on this subject are given 

 by a writer in one of our leading Agricultural Journals, and will be found useful to many 

 housekeepers: 



THE ICING. &quot; Whatever the decoration, the cake has first a coating of plain icing as a 

 foundation. This preparation is merely the white of eggs and powdered sugar beaten 

 together; as eggs differ in size, and as the temperature has an effect on the icing, no rigid 

 rule can be given. It should be of a consistence that can only be learned by practice; it 

 should not be thin enough to run, nor should it be so thick that, on standing, the surface will 

 not settle and become smooth. The usual rule is: One pound of powdered sugar to the 

 whites of four eggs; if lemon juice or extract of lemon or vanilla is added for flavoring, 

 more sugar will be required to make up for this added liquid. The whites being placed in a 

 shallow bowl, a little sugar is added, and the two are beaten with a whisk or egg-beater, the 

 beating is kept up regularly, adding the sugar by degrees. If the eggs are large three will 

 be enough for a pound of sugar. The beating and addition of sugar must go on until the 

 icing is of the right consistence and only experience and judgment can decide what the 

 proper stiffness is. 



To APPLY THE ICING. The inexperienced should wait until the cake is cold, but those 

 who are skilled apply the icing while it is still quite warm. The side of the cake is iced first; a 

 piece of card -board, not too coarse and stiff, but about like Bristol-board will be required, as 

 this may be curved to suit the surface of the cake; it should be about four inches long, and 

 of convenient width to handle; the icing is to be applied to the sides with a knife, and 

 smoothed and spread evenly by the use of the card-board, carrying the icing well up to the 

 edge. For the top, place what may be required in the centre and spread it down towards 

 the edges, by means of the card board ; if the icing is very stiff it may need to be smoothed 

 by the use of a broad -knife dipped in water. 



ORNAMENTATION. The materials used for ornamenting the surface are of two kinds: 1. 

 The icing itself; and, 2d, sugar paste, to be presently described, from which ornaments not 

 possible with icing may be made to be attached to the surface. 



THE USE OF ICING depends upon the skillful direction of a small stream of the material; 

 syringes are sold at the furnishing stores for this purpose, but the regular decorators use a 

 very simple affair. A coil is made of stout, well-glazed writing paper, like a confectioner s 

 or grocer s horn, or cornucopia; this should be made very narrow at the point, and the paper 

 go around two or three times. A quantity of the icing is placed in this, and the top edges 

 are folded over; of course a pressure upon this will force the icing out at the point below, 

 and great care must be taken to regulate the size of the hole there; the point is made 

 purposely long, and by cutting off a bit of the paper at the end, the opening may be gradually 

 enlarged. One of the commonest ornaments is the drop. Squeeze out enough icing to 

 form a drop, say the size of a pea, touch this to the iced surface of the cake, and lift the 

 horn, and it will leave a neat drop. By squeezing gently the top of the horn, a continuous 

 stream will be forced out ; this may, by moving the horn along, be laid straight, or by giving 

 it a regular side to side motion it will form a waved line. By giving the stream an up and 

 down motion, scallops will be the result. 



BY COMBINING these simple elements, the drop, the straight line, the waved line, and what 

 we may call the furrowed line, a great variety of ornaments may be made, in the hands of an 

 ingenious person all that may be desired in a home product. The line may be run to form a 

 great variety of figures, such as hearts, leaves, initials, and monograms, etc. A very simple, 

 but quite effective border may be made by the waved line run all around the edge of the 

 cake, and a drop placed in each curve. By having two horns, one having a larger and the 

 other a very fine stream, very pretty effects may be produced. Suppose a heart or a star 

 has been made with the larger stream, then take the other, which should have a very fine 

 point, and give a thread-like stream, and run lines across within the figure, very near together, 

 in one direction, then cross- wise at right angles; this will give the effect of lace- work. Some 

 times the whole surface of the cake is covered with lace-work in this manner, and the larger 

 figures laid over it. 



PRECAUTIONS TO BE NOTED. Have the icing so stiff that when it runs out of the horn it will 

 retain its shape. In using the horn always press from the upper part downwards; as the 

 icing is used up the top of the horn may be rolled down towards the point. Recollect that 

 it is much easier to enlarge the hole at the point, than to contract it. Try first any new de 

 sign upon a piece of clean paper. 



