When the cake is baked and cold, cut off all the rough parts and brush off all crumbs; then prepare an icing *in the manner described, but in this case for first icing use ordinary "powdered sugar;" give the cake a thin covering with this icing, simply to fill up the hollows, so that the second coat of icing, made from finer sugar, may rest smoother on it. If in a hurry, and you do not care so much about the appearance, then give one coat of icing only. In that case the sugar must be the kind I have mentioned (the finest). When a first coat is used, place it in the oven or in some warm place to dry, before adding the second coat.
To add the second coat, prepare some icing in the manner described, and make it just soft enough to run smoothly, and yet not run off the cake; better to be a little too stiff than too thin. To ice, place the sugar in a lump in the center of the cake, and let it run level of its own accord; or if a little stiff, spread it out with a knife, taking care not to spread it quite to the edge of the cake (within a quarter of an inch), as it will run to the edge of itself: if it is not fully smooth, place a knife under the cake and shake it a little, that will cause all the rough parts to become smooth. Next, if you desire to ice the sides of the cake, add a little more sugar to the icing, and beat it well in; then with your knife place it on the sides of the cake until it is fully covered; then by holding the knife perpendicular, with the edge to the icing, and the back leaning a little towards the icing, draw it all round the side of the cake; when it comes round to where you started from, suddenly give the knife a twist, and turn the back from the icing, and at the same time and by the same motion, remove the edge from contact with the icing. If you do this neatly and quickly you will hardly be able to find the place where you left off. You may not succeed either in icing the cake or putting on a smooth side the first time, but practice will perfect; and if you note wherein you failed at first, and avoid it the next time, you will soon succeed. The cake now needs only to be dried, and it is ready for ornamenting.
To ornament or decorate it, prepare some icing in the manner described, but make it stiff enough to retain its shape, or at least so that it will not run smooth like the icing on the cake. This is to be done by the addition of a little more sugar (a teaspoonful perhaps), also a little extra beating; when the icing is ready lightly mark out the design on the cake; then fold up a piece of paper in the form of a cone, and secure the joint with white of egg or mucilage, and cut off the point to form just what size hole you choose. Now fill the cone three-fourths full with icing, and fold down the end; place cone in left hand to guide it, and with the thumb of the right hand placed on the folded part of the cone, force out the sugar in lines or dots to follow out the design on the cake.
Those wishing further instructions in ornamenting are respectfully referred to article on Artistic Piping (with diagrams).