By Prof. C. H. King

Ornamental icing consists in working two or more colors of icing on one surface, - such, for instance, as pink and white, or chocolate and white, sometimes with, sometimes without, the addition of crystallizing. To ice a cake white and pipe or ornament it with pink pipery, or ice it with pink or chocolate icing and pipe it with white icing, would constitute ornamental icing. But there is another method called "inlaid," which consists of having different colored icing on the same surface, not simply a different colored piping on the icing. The best illustration I can give of this will, I think, be a chess-board. To do it take a cone, cut a fine point off, fill it as instructed in "artistic piping," draw fine lines first straight down one inch apart, then across at the same distance at right angles; you have then formed squares one inch across. Now fill these in alternately with either white or pink and white, and then chocolate icing or pink and chocolate. You then have the squares in two colors, the same as they would appear on a chess or checker-board. The only point to be here observed is to have your icing soft enough to just run smooth; the lines will prevent it from running together. You can work any pattern you choose in this manner by simply running a line of piping to form the design, then filling in as before described. You can also further vary this by marking out any design, and with a small paint-brush washing it over with white of egg or gum-water, then covering it with granulated sugar either plain white or colored; or you can cover it with powdered chocolate or rolled rock candy, either pink or white; shake off what will not stick, and you will find the design covered with the sugar; now pipe round the edge of the design with a fine cone of icing sugar, and it is complete.