Having made and baked the cake, leave it until cold, then cut off the top so as to make it level, trim off any burnt part, and brush off all loose crumbs. Then turn the cake over so that the bottom becomes the top. Place it on a plate or cake-stand, and cover it with a layer of almond icing, smoothing it evenly over with a knife. Let the almond icing dry, either in a cool oven or by leaving it in a warm kitchen overnight. Next put on a thin layer of Royal icing, smoothing it over with a broad-bladed knife dipped in hot water. Let. this layer dry, then spread on a second one a quarter of an inch thick. When this second coat is dry, pour over some boiled icing ; this, however, may be omitted, though it adds a pretty finish to the cake. Pipe the cake in any pretty design with Royal icing, and ornament with silver.

One cake illustrated shows a decoration of silver bells. These are cut out of silver paper, and, after being fixed in place with a little icing, are ornamented with lines and dots of icing.

The bells for the top of the cake cost about 6d., 9d., and 1s., respectively, and may be procured from almost any first-class confectioners.

The uprights and crossbar from which the bells are suspended are merely new wooden skewers, decorated with a little icing. A silver cord is threaded through the bells, and twisted round the supports ; while another one is tied round the cake above the tops of the paper bells.

The initials of the lady can be piped on one small bell, those of her husband on the other one ; while the dates 1887 - 1912 should be placed on the large centre one. Or the cake may be decorated with Royal icing.

On the side should be a panel with the dates of the wedding and silver wedding written in icing. On the top should be piped the monogram of the happy pair.