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    Icing Made Easy - A Practical Guide of Piping and Decorating Special Designs for Bride, Birthday, Christmas, Simnels Easter and Presentation Cakes
    Icing Made Easy - A Practical Guide of Piping and Decorating Special Designs for Bride, Birthday, Christmas, Simnels Easter and Presentation Cakes
    Icing Made Easy - A Practical Guide of Piping and Decorating Special Designs for Bride, Birthday, Christmas, Simnels Easter and Presentation Cakes
    Ebook81 pages23 minutes

    Icing Made Easy - A Practical Guide of Piping and Decorating Special Designs for Bride, Birthday, Christmas, Simnels Easter and Presentation Cakes

    By George F. Burton

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    About this ebook

    Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateApr 18, 2013
    ISBN9781447498902
    Icing Made Easy - A Practical Guide of Piping and Decorating Special Designs for Bride, Birthday, Christmas, Simnels Easter and Presentation Cakes

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      Book preview

      Icing Made Easy - A Practical Guide of Piping and Decorating Special Designs for Bride, Birthday, Christmas, Simnels Easter and Presentation Cakes - George F. Burton

      1366.

      Cake Icing and Ornamentation.

      ICING.

      A common difficulty which often confronts the average piper is in the selecion of a suitable and appropriate design which, while conforming to requirements, combines neatness and pleasing effec with simplicity. For, be it noted, that simplicity of design, not elaborate, over-decorated effort, usually merits highes favour. In cake decoration, therefore, let this be a guiding principle.

      Time-saving methods are very essential, therefore whatever means are adopted to this end are especially valuable particularly at fesive seasons when exceptional demands are made. These conditions have to be met and successfully overcome.

      In the course of my varied and extensive experience, gleaned in many high-class businesses, I have gained knowledge of the bes and mos effecive sysems whereby cakes may be decorated and embellished in the shortes available time, combined with a minimum of labour. In this direcion readers will grasp the real pracical value of my book. My designs are carefully thought out and seleced specifically to meet the requirements of all pipers who desire to amplify and increase their variety of designs, changing this or that syle as desired, obtaining new effecs and combinations, yet retaining the indispensable time-economising methods throughout. If my insrucions are carefully followed, beautiful cake-decoration may be accomplished in a very short space of time.

      PIPING & ORNAMENTATION.

      The first and mos important sage of piping and ornamentation is in the preparation of the sugar. It is at this all-important sage that many pipers fail, making the inexcusable misake of not beating up the sugar sufficiently. One may often see cakes neatly piped and decorated, yet the whole work is completely spoiled by the bad colour of the sugar. A common misake is made in using too much blue; in other cases insufficient is added.

      MY METHOD OF MIXING ICING.

      Be sure the utensils used are free from grease and dirt. A wood spattle mus be used in preference to an iron spoon, as the latter is apt to be rusy. Fresh whites of eggs give the bes results for cakes sanding any length of time, and if compounds be used

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