How They Are Made

For a single stand take two sheets of note paper and keeping them doubled as they are, cut out a scroll pattern with a pair of scissors, which when opened out will be like this:

Fig. 5.

Cut them apart down the back and you have four paper patterns like that on the left side of the cut. Take a tin plate and melt some white wax and mutton tallow in equal parts, dip the paper patterns in it and lay them each one on a separate piece of board or a shingle. Then mix up some stiff icing (directions at No. 464) and lay a piping border on the edge around the outline of the pattern; use a star piping tube and lay a wreath pattern on the waxed paper as shown at the right of the cut, observing that as the extremely light and graceful effect of these designs is largely due to the spaces left between the piping, the icing must not be run together nor placed too close. As fast as they are done place them to dry in some such place as inside an oven after the fire has gone out. When dry turn them over, warm them till the wax begins to melt and then pull off the paper pattern. Now repeat the same pattern of icing on this side where the paper was and when that is dry and hard on all four you have the four scrolls to set up as a support for the basket.

To fasten them together so that they will stand square and perpendicular it is necessary to procure a small goods box and break off one side with one end attached. Lay two of the pieces on the wood as at figure 5, but a quarter inch space between them, lay some icing on the edges, then place a third one on edge on top of them and all three touching the end piece of the board, which is upright and acts as a square, and set it in a warm place to dry again while you work on another part. When dry set it upright and place the fourth side in place; it will stand with no support but a touch of icing; and when again dry the stand thus far made can be set upon the cake.

To make baskets or brackets use shallow plates or jelly cake pans waxed over and cover them with piping, the more open and lace-like the better. Ornament the outer edges as cakes are piped, and when thoroughly dry warm the plate till the thin coating of wax that it was dipped in melts and the shape of icing can be lifted off and placed on its stand. The handle of the basket can be formed on a piece of tin bent to a bow shape. Make it in two pieces with broad foundations, set them up on the basket and fasten the middle with some icing and a rose and leaves.

To build such a design two or three stories high use a sheet of foolscap for the lower pattern and a sheet of note paper for the next, or, let each upper stand be one-third smaller than that below it.

The patterns can be varied and multiplied according to the ingenuity and patience of the operator. The pieces are fragile yet will bear a heavy weight of flowers, cakes and fruit carefully placed. It is said of these objects that they are fresh and new - the people have seen all sorts of ornamented cakes all over the country, but all more or less alike, but never saw any like these, and that is where the advantage is gained, as one can be made for every table in a dining room and each of a different form, without any very great expenditure of time, when we are in practice.

To make icing tougher and less liable to break add gelatine dissolved, or gum arabic, and for further instructions for such as have had no practice the American Pastry Cook should be consulted and directions compared before any work is undertaken that might lead to failure at a time when success should be assured.