Bread, cakes, and biscuits

as the icing begins to stiffen, arranging them in wreaths and sprays, &c., as you please. Ordinary cakes are iced directly on to the cake, but in many instances a layer of almond icing is placed on the cake, the latter being then iced as above, when this first almond icing is firm. (The recipe for this has been given.) When this paste is made (it should be fairly firm), roll it out with the rolling pin to the size and shape of the cake, lay it on the cake (which should have been trimmed to make it flat and smooth), and again roll it with the rolling pin to level it nicely. If you put almond icing round the sides, roll these CAKE DECORATION, &c. 185 also, as this flattens out all rough edges and surface. The cake should be allowed to dry a few hours before the first icing is placed over the almond icing. The firmer the almond icing the less time will it take to dry. Having thoroughly mastered the art of icing a cake smoothly and evenly, the next step is to “ pipe ” it, as this style of decoration is called, from the bags and pipes used to apply the icing. These forcing bags and pipes can be bought very cheaply in all sizes and patterns, but, failing these, paper bags are often used by skilled confectioners for the purpose. For these, good, strong (preferably grease proof) rig. 4. paper is essential, indeed, a special kind is sold for the purpose. Cut this paper into squares, cutting these again across diagonally into two even-sized triangles. Now fold each of these triangles to a point, as grocers fold the little paper cones they use for sugar. Put the icing into this bag, folding down the top to cover and keep in the sugar, and with a pair of scissors clip off this point of the cone to the size you wish your thread to be. To use the pipe, either ho!d it as in the illustration (Fig. 4) for making dots, stars, &c., or hold it like a pencil when you wish actually to draw scrolls and patterns, which, however. 186 BREAD, CAKES, AND BISCUITS. should not be attempted till you have mastered the arts of dot and star making, especially the trick of lifting off the pipe cleanly from the design without leaving a trail behind, like the tail of a comet. This is accomplished by giving the pipe a gentle and dexterous but firm twist as you lift it. As a matter of fact the worker soon learns which is the most convenient method of holding the pipe. The great point is to practice, for with piping it is essen- tially a case of practice making perfect. It is a sort of freehand di'awing, for which few original sketches can be made, and no blunders erased. As I’oyal or other icing vised for this purpose is a somewhat expensive material to waste ad lib. for practising purposes, make the following mixture : Beat some good firm lard to a cream, working into it a very little flour to stiffen it, then practice on a clean cake tin turned upside down till you acquire some firmness and precision in handling your tools. The advantage of this is that the lard can easily be scraped off and used over and over again. Failing a cake tin, a common slate or the back of a japanned tray makes a capital drawing board. Very intricate decoration is seldom, if ever, required for household cakes, so for all ordinary purposes the above directions are ample, espe- cially if well practised. A word or two may be said con- cerning icings.