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A lacy filigree effect can be made on a white-frosted cake as follows: Melt ½ oz. chocolate with ½ teaspoon Spry. Mark 5 circles around top of cake and pour in chocolate. With a pointed knife, make 8 evenly spaced strokes toward the edge of the cake, then between them make 8 upward strokes toward the center, to get web effect (see illustration).
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Thin curls or shavings of sweetened or unsweetened chocolate make interesting decoration. They can be made with a vegetable peeler or a sharp knife. Semisweet chocolate bits can be used as push-ins on a soft frosting to form letters or designs.
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Nuts—Use perfect walnut or pecan halves for making interesting patterns on frosted cakes, pressing them in while the frosting is soft. Nuts can be tipped or tilted into frosting with artistic effect. For making nut borders, lines, or designs, cut the nuts in pieces; do not chop the nuts as this makes unattractive “dust.” Brazil nuts can be “curled” by softening them first in hot water, then cutting in very thin slices or “curls.” Blanched almonds can be used for making patterns; sprinkles of toasted slivered almonds are attractive on beige-colored frostings. Sprinkling the sides of the cake with chopped nuts gives an attractive finish.
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Fruits and Peels—Fruits (canned, candied, dried, or fresh) can be used endlessly. Maraschino cherries are especially good for Valentine, holiday, or party cakes. Cherry halves can be cut to resemble hearts or flowers, then placed around the rim of a frosted cake. Lengthwise cherry slices can be arranged to form attractive poinsettias.