Page:The candy cook book (IA cu31924090146717).pdf/228

This page has been proofread, but needs to be validated.
196
The Candy Cook Book

frosting may not come out at the top. Hold the funnel in the right hand with the little finger toward the point of the tube and the thumb and forefinger closed tightly above the frosting. Force the frosting gently through the hole in the end of the tube by squeezing with the right hand and guiding with the left hand. Allow the tube point to rest lightly on the surface to be decorated. Conventional designs may be attempted at first, and soon it will be possible to make flowers and leaves. Colors should always be very delicate, and designs on candy should be small and dainty. Do not use a tube after it has become soft and out of shape at the point.

How to Color Frosting

Divide frosting into several portions, putting each portion on a saucer. Remove a bit of color paste from jar with a toothpick or steel skewer, and place on one side of saucer. Mix with a very small portion of frosting, then gently fold, not stir, into remaining frosting. Color each portion.

Forget-me-nots

Dilute a bit of blue or rose color paste with two or three drops of water or frosting, and gently fold it (do not beat it) into a small portion of ornamental frosting. In the same way color a

This article is issued from Wikisource. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.