No. 7. Crystal icing. Spread any icing over a cake, and while it is still moist sprinkle over it the coarse grains of granulated sugar obtained by sifting.
No. 8. Powdered sugar. Moisten with a brush the surface of a cake with the white of an egg diluted with a tablespoonful of water and stirred just enough to break the stringiness; then dust it thickly with powdered sugar, using a sifter. After the egg has dried, shake off the sugar that does not adhere.
No. 9. Whipped cream. Flavor a half pint of cream with a few drops of vanilla and whip it until it is stiff and dry. Just before serving the cake ornament it with the whipped cream pressed through a pastry-bag and star-tube.
This cream is used with strawberry cake and with molasses gingerbread.
No. 10. Whipped cream with maple flavor. Heat two tablespoonfuls of maple syrup and dissolve in it one teaspoonful of granulated gelatine which has been soaked in a tablespoonful of cold water. Let the syrup cool so it will not heat the cream, but before it sets stir it into a half pint of cream. Whip the cream to a stiff froth and press it through a pastry-bag and tube on to the cake in an ornamental pattern.
No. 11. Butter. Whip a half pound of butter until it is smooth and light, sweeten it with thick sugar syrup flavored, and add a level tablespoonful of cornstarch. Press it through a pastry-bag and tube on to the cake in ornamental designs.
No. 12. Mocha cream. Whip half a pound of butter, using a fork, until it is smooth and light. Flavor it with syrup made of a half cupful of sugar and a quarter cupful of strong coffee. Add a level tablespoonful of cornstarch to give the butter more stability. Press it through a pastry-bag and tube.
No. 13. Chocolate icing, No. 1. Dissolve one and a half ounces of unsweetened chocolate in one third cupful of cream or milk, and add half a teaspoonful of butter. When this mixture is a little cool add the beaten yolk of one egg, one half teaspoonful of vanilla, and enough confectioners’ sugar to make it spread.
No. 14. Chocolate icing, No. 2. Melt two ounces of unsweetened chocolate on a hot pan, remove it from the fire, and add half a cupful of sugar, one teaspoonful of butter, and lastly a quarter cupful of milk. Replace it on the fire and cook until a little dropped into water will form a soft ball. Pour it over the cake.
No. 15. Tutti frutti icing. Cook a cupful of sugar and a quarter cupful of water to the thread or soft-ball stage. Turn it slowly on to the whipped white of one egg. Beat them together and add a tablespoonful each of chopped blanched almonds, citron cut in small pieces, seeded raisins, candied cherries cut into pieces, and angelica cut into bits. Spread it roughly over the cake. Any combination of fruits may be used instead of those given above. As this is a rich icing, it should be used on a plain cake, such as cup- or sponge-cake.