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Decorated Candies and Cakes
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(1) in the right hand and the other corner (2) in the left hand, and rolling the paper around, making a cornucopia with a very sharp point at (3). The point of the funnel should be the center of the longest side. It may take some practice to learn how to hold and roll the paper, but it is really very easy to do when once understood. Turn in the edges of the paper at the open end of the cornucopia to hold it in shape, and cut an opening at the point.

For stems, dots, and writing, clip off the end of the paper funnel with a pair of scissors. For leaves, press the point of the funnel flat, clip off one fourth inch from the end, clip off corners, making another point, and make a slit one eighth inch long in each point. For some flower petals, clip off the point of the funnel, and cut the end in the shape of the letter W. For fine decorating, cut a small opening; for large full roses, or heavy flutings, cut a deeper slit. Have a paper tube for each color of frosting. With these tubes, almost any kind of ornamental frosting work may be done on candies or cakes.

How to Use Ornamental Frosting

Half fill a paper funnel with frosting, bring edges of open end together, and fold over twice, that

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