To pipe a cake after an elaborate pattern requires a steady hand and much practice, but dots, circles, lines, and stars combined into a simple pattern, or even the letters of a child's name, may be easily accomplished, if the outlines of the design be indicated by points like those made with a larding needle. Small cakes, iced with fondant, are very easily decorated. The white of one egg and sugar in proportion will suffice to decorate a large number. Small candies, candied cherries, violets and rose leaves are combined with the piping. For an elaborate design, suitable for a large cake, have a pattern traced on paper, cover this with a pane of glass and trace the pattern upon the glass until it is learned. Scrape off the icing before it dries and repeat. Lard or butter may be used instead of icing, while learning how to manipulate the tubes.