Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-10-20
HOMEMAKERS COLUMN.
correspondence on topics Of interest % the adies
Is solicited. Address: Editor a0AnAA1Has ~
CoIUHN. Oxford Democrat. South Paris. Nc
Lassou In Cake Decoration.

A Lasson In Cake Decoration.
Materials: / box marshmallows, Q
soup-plste half.filled with cornstarch,
anal, scissors, water. color brushes, veg
etable colorings, water to wash orusnes'
These decorations may be made AZ any
time, even weeks In advance, ana ar'
ranged on plate dredged with nous'
to be transferred to the cake when neeo'
ed. Indeed, they keep their shapes bet
ter II kept in cool place for few days
and given an opportunity to dry out.
For q simple decoration no pattern u
needed. II border 10 desired, the east
eat vay to mark 1t on circular cake IL
by resting an inverted bowl or dish oil
the right diameter on top OF the long,
lust before 1t is dry, for minute. On .
square or oblong loaf, . ruler and long
batpin may be used. Ia this border tho
flowers or figures may be placed at reg
ular intervals, in conventional style, or
in clusters, as wished.
For a more elaborate decoration, cut
circle of stiff white paper the size OF the
cake. trace the design with pencil, ana
then stitch over all the lines on the sew
ing machine, with large needle and no
thread. The design is transferred TO the
cake by rubbing cocoa very lightly over
the paper.
One with no faculty in drawing or de-
signing may trace designs from pictures
or copy embroidery designs.
When the design is prepared and the
materials are ready, with the scissors cut
bits from the marshmallows and dip To-
to corn starch, then form with the M
gers into the required shapes. Flower
petals are easy, and so are leaves. Stems
are made by rolling tiny bits of march
mallow between the palms; very delicate
stems, however, are better put on with q
brush. Flags are made Of f1attened
strips, the edges trimmed by scissors
holly berries, grapes, cannon balls, etc
are simply rolled between the fingers
Sbamrocks and other leaves should DC
trimmed. The fingers and the bit being
manipulated should always be we'll Gov
cred with starch.
When formed and placed on the cake,
or on plate, the flowers and figures are
tinted with the brushes and vegetable
colorings, which may be mixed just 81
water colors are. With red, blue and
yellow ON hand, of course other tints
may be mixed, but it Is we'll to have
bottle, each, Of violet and green, az tbs
colors are inexpensive and last . very
long time. The tnts should be KEEP
thin and delicate.
For a birthday cake, good design II
made by making an initial in the center
surrounded by small circle fuse an In
verted saucer or cup), OF the birth
month flower, with candles around tht
outside edge of the cake.
Christmas: Holly berries, poinset'
tias, snow balls and snow man for chill
dren.
Valentine: A circle Of hearts.
st. Patrick's Day: Shamrocks, harps
pipes.
May Day: Wild rose.
Fourth Of July: Flags, piled cannon
balls of red, white and blue, fire crack
| ers.
Thanksgiving: Grapes, autumn
leaves, pumpkins, spple', Puritan hats
Flowers: Daisies, suu1owers, wilt
roses, sweet peas, yiolets, iris, dogwood
etc.
On q chocolate icing, daisies, sun
flowers, dogwood or white roses ar
most effective.
Emblems look best when nodded t
appear in heavy relief and thinly iced
tinted II on white ground, white II OF
chocolate.
A little practice will give good results