How To Ice Cakes

Beat up the white of two large eggs with the juice of half a lemon, weigh a pound of the finest sifted sugar, sold at the grocer's under the name of "icing" or "confectioner's" sugar, and beat it up a little at a time until all is mixed with the egg, and the icing is very white and thick enough to lie on the cake without running. When this point is reached put a large spoonful of the icing on the centre of the cake, or two or three spoonfuls if the cake is large, dip a table knife in boiling water, and with it spread the icing over the whole of the top of the cake, taking care to have it perfectly smooth. It will be necessary to dip the knife occasionally in the boiling water, taking care to drain it before using for the icing. Having finished the top of the cake, put a lump of icing on the side and smooth round with the knife. The process of icing will be conveniently managed by placing the cake on an inverted plate, on which it can then be placed in an oven with the door open to harden it. Confectioners put a small piece of stone blue dissolved with the icing, and this prevents it turning brown in keeping.

To Ornament a Cake for christening or any special purpose, with a needle or pencil write the name or motto in the centre, and make round the edge a bold running pattern.

Make a paper funnel, with the point just large enough to admit of a fine piping being forced through it. Put a little of the icing into the funnel, and gently pressing near the point cover the letters with the piping. If the cake is large three or four paper funnels may be required as they get soft after a time. Use the best writing-paper to make the funnels, and stitch them to make them keep their shape. Tin funnels with canvas bags can be bought for cake icing, and are made in various sizes. To colour the icing use cochineal, which can be bought ready prepared or made according to our recipe.

Almond Icing

Blanch half-a-pound of sweet almonds and an ounce of bitter, pound them in a mortar, adding a little rose-water as you go on to prevent oiling, and when all the almonds are reduced to a very smooth paste mix them with an equal weight of finely-sifted sugar. If the paste seems too dry, add a little white of egg, spread the almond paste on the cake, and allow it to become dry and firm before putting on the sugar-icing.

Almond icing can be made from bitter almonds which have been infused in spirit to make the extract for flavouring, and in this case no sweet almonds will be used. Almond paste can be made in a superior manner in Kent's Combination Mincer, by using the adjustment for potting meat, etc. A little potato or corn flour will be needed with the almonds for this method; sugar should not be used until the pounding is completed.