Ornamenting Table 5

Use a smooth, square piece of tin like a school slate to practice on. I prefer the cornets made or cut from ornamenting or parchment paper to the patent rubber bags, as you have more power and easier move ments with your fingers to regulate pressure of different lines. A are plain, straight lines, drawn free, cornet or tube not touching the tin or cake. The left hand is held steady over the cake, and the right hand with cornet rests upon the left. The thumb and forefinger holds the cornet and presses it towards palm of hand, the thumb only presses from the top. Then follow, slow and steady, the marked lines, always keeping one inch above the cake. When near the end of line (which means, on round cakes, the point where you commenced) the hand is lowered gradually, stopping at the same time the pressure of the thumb, so the lines will meet or close. This is one of the principal rules to observe. Repeat this often, laying lines of different thickness first, parallel with one another. All lines like B, C, F, K, are drawn free like above. The point of the tube or cornet does not touch the cake. The other lines, as in L, G, H, are drawn direct on the surface. A second important thing is to draw chains of pearls, like in C, which may be drawn in different thicknesses. Another outside finish for border is a succession of round even dots, the main point for them is to stop the pressure before full size is reached, and then break off short. The plain, straight lines should be first practiced thoroughly before going to other patterns.

Ornamenting Table 6