which they had been out at sunrise
to all the neighbours' gardens to
gather. When the bride came to
cut the cake she shed tears on the
flowers, hung the pencil case on her
watch-chain, put the thimble on her
finger and tucked the title deed down
in the bosom of her dress. And
the children ate both the basket and
the pedestal because it was all sugar
and flavored with lemon.
Cake Decoration in M'liite Icing.
BY JESSUP WHITEHEAD.
From a Photograph,
COOKING FOR PROFIT,
19?
Heisrht about j feet.
Cake Decoration in White Icing.
BY JESSUP WHITEHEAD.
Cake Center Piece, Stand for Small Sweets, to ^o with Floral Decorations. Served at a terrapin suppef
given by Mrs. R, J. Lowry, Atlanta, Georgia.
This pattern has been redrawn
large and distinct to show the details
plainly for the purpose of this article.
The photographer remarked that " it
was a daisy," and he squared himself
three or four different ways to get
the best expression of it. The pure
white and fragile structure was orna-
mented with bright colored sugar
flowers set upon it and around the
edges and in the spaces. It was an
ornamented cake made to serve as a
center piece among some elaborate
floral decorations at a party supper
198
COOKING FOR PROFIT,
given by a lady of Atlanta, Georgia.
The design was finished for the
purpose by having" the stands and
baskets filled up with bonbons^ maca-
roons^ kisses^ and the lightest kinds
of fancy small cakes^ and was hung
with trailing sprays of smilax. In
such positions these tall pieces harmo-
nize most perfectly with floral deco-
rations, the effect of which they
highten without being too obtrusive
and without the least suggestion of
children's play-house figures such as
attaches to the gum paste temples
and pavilions of the ordinary style.
HOW THEY ARE MADE.
For a single stand take two sheets
of note paper and keeping them
doubled as they are, cut out a scroll
pattern with a pair of scissors, which
when opened out will be like this:
Fig. 5.
Cut them apart down the back and
you have four paper patterns like that
on the left side of the cut. Take a
tin plate and melt some white wax
and mutton tallow in equal parts, dip
the paper patterns in it and lay them
each one on a separate piece of board
or a shingle. Then mix up some
stiff icing✪ Cake Decoration in White Icing (directions at No. 464) and
lay a piping border on the edge
around the outline of the pattern;
use a star piping tube and lay a
wreath pattern on the waxed paper
as shown at the right of the cut, ob-
serving that as the extremely light
and graceful effect of these designs
is largely due to the spaces left be-
tween the piping, the icing must not
be run together nor placed too close.
As fast as they are done place them
to dry in some such place as inside an
oven after the fire has gone out.
When dry turn them over, warm
them till the wax begins to melt and
Xh^vi pull off the paper pattern. Now
repeat the saf?ie pattern of icing on
this side where the paper zvas and
when that is dry and hard on all
four you have the four scrolls to set
up as a support for the basket.
Page 346 · 1 recipe record on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
which they had been out at sunrise to all the neighbours' gardens to gather. When the bride came to cut the cake she shed tears on the flowers, hung the pencil case on her watch-chain, put the thimble on her finger and tucked the title deed down in the bosom of her dress. And the children ate both the basket and the pedestal because it was all sugar and flavored with lemon.
Cake Decoration in White Icing.
From a Photograph,
[illustration: cake decoration in white icing]
Heisrht about j feet.
Cake Decoration in White Icing.
Cake Center Piece, Stand for Small Sweets, to ^o with Floral Decorations. Served at a terrapin supper given by Mrs. R, J. Lowry, Atlanta, Georgia.
This pattern has been redrawn large and distinct to show the details plainly for the purpose of this article. The photographer remarked that " it was a daisy," and he squared himself three or four different ways to get the best expression of it. The pure
white and fragile structure was ornamented with bright colored sugar flowers set upon it and around the edges and in the spaces. It was an ornamented cake made to serve as a center piece among some elaborate floral decorations at a party supper
given by a lady of Atlanta, Georgia. The design was finished for the purpose by having" the stands and baskets filled up with bonbons^ macaroons^ kisses^ and the lightest kinds of fancy small cakes^ and was hung with trailing sprays of smilax. In such positions these tall pieces harmonize most perfectly with floral decorations, the effect of which they highten without being too obtrusive and without the least suggestion of children's play-house figures such as attaches to the gum paste temples and pavilions of the ordinary style.
HOW THEY ARE MADE.
For a single stand take two sheets of note paper and keeping them doubled as they are, cut out a scroll pattern with a pair of scissors, which when opened out will be like this:
Fig. 5. Cut them apart down the back and you have four paper patterns like that on the left side of the cut. Take a tin plate and melt some white wax and mutton tallow in equal parts, dip the paper patterns in it and lay them each one on a separate piece of board or a shingle. Then mix up some stiff icing (directions at No. 464) and lay a piping border on the edge
around the outline of the pattern; use a star piping tube and lay a wreath pattern on the waxed paper as shown at the right of the cut, observing that as the extremely light and graceful effect of these designs is largely due to the spaces left between the piping, the icing must not be run together nor placed too close. As fast as they are done place them to dry in some such place as inside an oven after the fire has gone out. When dry turn them over, warm them till the wax begins to melt and and pull off the paper pattern. Now repeat the same pattern of icing on this side where the paper zvas and when that is dry and hard on all four you have the four scrolls to set up as a support for the basket.
Records on this page
Cake Decoration in White Icing