Cakes should be iced when cold. Otherwise the grease on the cake will come through the icing.

It is an excellent plant in icing an elaborate cake, to put on first a layer of fondant.

Do not add flavoring to icing. It will prevent it from getting stiff. The oil in the extract is an enemy to icing.

Fondant icing is better for small cakes, as it will cut better.

Cut hot cakes, bread and puff paste with a hot knife. Hot bread and cakes may also be cut with a heavy thread.

Icing is not only used for decorative purposes, but also as a help towards keeping cakes fresh.

A cake that is to be kept several months is best covered with a thick layer of almond paste.

The process of forcing frosting or icing through a bag with tube attached, so as to trace a design upon the cake, is called piping.

A frosted cake is decorated with piping alone; or coarse-colored sugars, citron, glace fruits, nuts, small candies and fruit jellies are combined with the piping.

Materials For Uncooked Icing

With the exception of the syrup for chocolate icing, which is made of granulated sugar, and which might be classed among the cooked icings, all uncooked icings are made of confectioner's sugar.