I presume from your question that the cream you speak of is what we call fondant, which article is the basis of all cream bonbons. This fondant is also used for covering or icing cakes and a great variety of what are called dipped goods. Fondant is made by boiling simple syrup to the forty-fifth degree by the sac-charometer; then pouring it on a very clean marble slab between iron bars, and when it has become nearly cold, so that you can place the back of your hand upon it without its adhering to it; it must be worked to and fro with a long-handled spatula until it granulates into a smooth mass, it must then with a knife be loosened from the marble and worked or broken with the hands into a soft-ish mass, and placed in an earthenware pan and covered. When you want to use it for icing purposes place the required quantity in a round-bottomed pan, place it upon a slow fire, and stir constantly with a small wooden spatula until it is thoroughly melted, and there are no-lumps in it. Do not on any account allow it to boil, even a little, as that would entirely destroy its creamy texture and change it into hard conserve; when melted pour it over the article to be covered and use a pallet knife to smooth it and facilitate your operation, which must be done quickly, as in a few moments it will begin to set and dry. The cake can-then be decorated with ordinay egg-icing, or in any other way to suit your fancy. - Confectioner's your-nal.