Pour a quantity of the icing on to the middle of the cake and spread with knife, dipped in water, in an even layer over the top of the cake, turning it smoothly over the edges. Add sugar to the remaining icing and when thoroughly beaten put this by spoonfuls against the sides of the cake, and spread upward and downward until smooth. The cake should be set on a box resting on a meat or similar board, kept for the purpose, or on a large platter. Turn the cake by turning the box. The icing that drops to the board, or plate, below can be taken up and used again. Let the cake stand in the warm room or in the warming oven to dry for an hour or so. At this time nuts or candied fruit may be put in place. If the cake is to be iced with ornamental icing, it needs stand twelve hours or more. Water icing makes a better foundation.