New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-09-19
THE ART OF ICING CAKES.
MANY WAYS OF ORNAMENTING DAINTIEs
FOR THE TABLE.

MANY WAYS or ORNAMENTlNG pAINTIES
FOR THE TABLE.
Icing Cor cakes SAYS 'McCalrs Magazine" Is
subject not extensively dealt with in cookbooks
II Is well worth while studying tho different kinds
OF icings. for the variety OF dainty little sweet
dishes and bonbons that can he made with their
assistance (by amateur is endless. Il IS
astonishing how pretty the table may he made
70 look with dish Of cakes for example. orna-
rnented with icing Of different colors and favors.
The kind Of icing required generally depends upon
the cake that is going n be ornamented. but the
most popular and certainly the most delicious. is
the boiled fondant icing This Is essentially
suitable for delicate l.tle cakes and fancy pastry
and is used great deal IN French confectionery.
II Will keep good for an indefinite period. so A
large quantity he made al time. Il liked. and
kept IN jar ready for
The only difficulty in making this kind Of cling Is
in boiling the sugar but this can be easily over
come with patience and practice othervise ne
- hpiS - Iis' iii. NJ. - r,- go
NV snould Dc maze 10 starr Win begln ope
tons by putting into double boiler or porcelain
the whole dissolve slowly over moderate FIRE.
over the IRE and LEI it boil last BE sure however
not 70 stir IT, as this would make rhe icing rough
cold water and whom Tho syrup has been
boiling for about ten minutes drop SOM of
between the singer and thumb and i7 soft without
saucepan ~ one fror, tho FIRE and mn g. aside in
q cold place. When almost cool beat il vigorously
with a wooden spoon - becomes 81 the con-
sistency OF cold cream fl Is ready for Use.
II the fondant. instead o. ing creamy. gets sus-
saucena, % the FIRE ana % th-oueb rrecisalv The
same process before Keep the fondant IN 2 jar
and when required for use place this tar in a sauce
solved 70 the ri-ht consistency. when any sort 81
gets 100 thick while # Is being used. return the
jar 20 the DO z water. II AZ any time Il should
our OF The water and beat the fondant I'll {, is
sufficiently thick This icing can be spread ove-
Than not II is poured straight 70 the surface
which Is to be ICED ana in the case ~ ME kes
etc these latter are taken up with York and
dipped into the melted fondant when f. Is Just A.
WATER ICING
Water ICING IS simply and easily prepared a.
moment notice. II Is often used 70 pour over
cake that has been glazed with IAN. as e dries
hard and prevents ones fingers getting STICKY T.
IS made ~ pouring boiling water OF 70 icing sugar
minute and ther beating e. vel with A wooden
spoon. adding any coioring or fayorng desired
tboiled The thread 10 mix with the sugar. in
stead OF water. and. instead Of icing sugar. some
OF fondant diluting &, ei-her win syrup Or wate-
VIENNA ICING
Vienna icing is soft icing and is generaily
spread in LAYERS inside certain kinds Of cakes Anv
havoring may 10 used bur coffee chocolate
seems t IND The srsaes, teyor Rsat gP g1 ha
ually beating all the time, four % The Nnes-
powdered sugar During the process add me favor
ing. II coffee. half teacupfll 81 the strongest
that be made and = chocolate similar guam
thy Of dissolved chocolate and some o. he pow
dered sugar may b. replaced WITH grated chocolate
ROYAL TTTNG
To make good royal icing the best quality ~ con-
fsctioner's sugar must be used. choosing Ane
as possible and pa-fectlv white Before beginning
operations rub the sugar through h1e sieve
Then put Tho whites - Two three eggs IN
howl STIR them around and work IN oy degrees he
icing sugar adding from time 70 time little
lemon Juice a little corns arch added 70 he sugar
+ a great improvement. as n reduces the sweet
ness and prevents the icing from getting TOO hard
l. is hardly possible 10 give any definite quantities
. the size Of varies so much. When Tho icing
i perfectly and osoutely smooth. and vii spread
without running II is n for use II must Ne beaten
whole time vigorously till becomes white and
light. 4 certain criterion ot is Ightness Is rs
rising double the original quantity The icing
may then be cclored favored. and should h
used Immediately. II for a large cake. heap On
the middle ~ u what YOU NAV think sufficient for
the TOP. and with palette knife dipped every now
and then in Jug Of cold water spread the ICING
evenly I'll with what IS over ice tho sides %
the cake. working from ne bottom inward T. ne
icing is intended FOR little cakes cook the cake IN
one big fat pan. then ice e. and cut the cakes ont
sfrerward into fancy shapes. and ornament with
glazed cherries