ICED CAKE DECORATED WITH PINK BOW-KNOT
Cover the cake with a smooth, hard icing (No. 2 or No. 4). Put decorating icing (No. [16]), colored pink with cochineal, into a pastry-bag with tube of plain, small opening, and trace a bow-knot with it. Fill the space between the outlines with pink icing, and flatten it, to look like a ribbon, with a wet knife.
If the tracing is not satisfactory, take it off with a knife, wipe the cake with a dry cloth, and make another trial. A little practice with a pencil, drawing a knot of the right size on paper, will enable one to trace more easily the outlines on the cake.
NO. 174. ICED CAKE DECORATED WITH PINK BOW-KNOT.
NO. 175. 1. ICED CAKE DECORATED WITH CANDIED ROSE-LEAVES.
2. ICED CAKE DECORATED WITH CANDIED VIOLETS.
NO. 176. LOAF OF CAKE COVERED WITH TUTTI FRUTTI ICING.
NO. 177. CAKE-BASKET HOLDING MERINGUE MUSHROOMS.
NO. 178. 1. JELLY-ROLL. 2. DAISY CAKES. 3. MEDALLION FRUIT-CAKES.
CAKES DECORATED WITH CANDIED VIOLETS
AND WITH CANDIED ROSE-LEAVES
No. 1. Cover a loaf of cake with icing flavored with rose-water or extract. Scatter over it candied pink rose-leaves.
No. 2. Make a loaf of orange-cake. Cover it with white icing, and arrange around it candied violets forming two wreaths.