Page:The candy cook book (IA cu31924090146717).pdf/222

The appearance of many candies, as well as cake, is improved by flower decorations. Ornamental frosting, either cooked or uncooked, color pastes, a few sheets of stiff paper, and a pair of scissors, are all the outfit required. With a pastry bag and a tin rose tube, wedding and anniversary cakes may be decorated in conventional patterns with white frosting, and candies, like cream mints, can be shaped. Other decorations may be made with fondant, almond paste, and tiny candies. Practice is required to secure artistic results, but any one with ordinary ability and patience can do excellent work. Pictures of cakes, and those seen in the windows of first-class caterers, or designs drawn on paper before putting on the decorations, will help to secure good results.

Holidays, birthdays, and other anniversaries may well be remembered with appropriate candies or cakes.