DECORATING CAKES.

Dominion, Volume 3, Issue 728, 29 January 1910, Page 11

DECORATING CAKES.

A-:Very pretty, -way. of finishing petits, fours is to; sandwich them with a layer of butter' icing, and decorate them with either. French icing spread, over, them,- or with, a portion of the butter icing forced on the top.in-a .pattern.'This. latter_ is one'of the most simple of icings,-and is made by creaming -Jfb. ol.the best fresh butter, - adding: a few drops of essence 1 to flavour it, -.and' working .-up. in, Jib. of. icing sugar,-which', must, have, been passed through, a. hair, sieve.. A.teaspoohiul of coffee .essence will impart /a delicate. flav r bur, and■' the ; petits fours look very charm-' ing. when'.decorated";with 'this icing,., arid, a" few -.•'silver.', sweets' tastefully, arranged.: Chopped pistachio nut can be- introduced. The butter .icing,' may .be'coloured ,-pink with -cochineal,: or', about 2oz.'. of -melted chocolate .'can be mixed, with it ■to vary the 'flavour,: but'.the chocolate'.must, he melted'in.a,very, small quantity of lemon juice, and: warm'.water, .(about .two teaspoonfuls) .. : ' It.must-, be dissolved: gradually,' and should be cold when added to '.the.biitter icing.: 'This icing. mhst be prepared in a cool: place in the warm. wea-. thor,:and-after .preparation; 1 if'' inclined, to be' greasy,-it should-be'set on ice.', ' .'An. easy and'efficient way to prepare French icing is to put Jib. of icing'sugar intP:a thick' saucepan, with'two tablespoonfuls of:.water -and'/one'.'.of : lemon juice, l and'stir over, heat'until the, mixture will run slowly from the spoon; It must never'be allowed to boil, and/the. sugar, should.be of the best.quality, and should be sifted, through a line hair sieve. .These .quantities :are only approximate, for this.icing may be made transparent by - adding •; more liquid; : or' thick: enough to •' coat-'.a 'larger' cake byNadding .'. more sugar. -The' sugar and liquid should' always be .heated, as the heating helps todissolve 1 , the/ sugar, and: makes- it •:easier to''givea'smooth coat to the cakes. ■->' -•"■": ; ..French-Icing' cannot be used with" icing

forcers;-it-is merely "a ;coating.: For de.corative. icing .the' sugar' must ,be "sifted very fine and mixed withi.white;of>-egg ; and lemon.; juice, and beaten- until'' about the: consistency of whipped, cream.•"' i •The';'decbratioh's: s may:.'' l be' : ;vari'ed ; 'by':us- i ing pink sugar, angelica; pistachio nut,; or small.pieces of crystallised fruit or flowers or- silver sweets, but high colourings should ,be avoided, -and also-much coconut, which 'gives a decidedly coarse, flavour, ; and. is,;distasteful. to' the palate'■ of many people. :-. ; ., •;■ ii;,-,,.; -