Almond icing is used in connection with any of the icings given above excepting, perhaps, the soft icing; by its use crumbs, so troublesome in icing a cake, are avoided. Beat into enough almond paste to cover the surface of the cake to the thickness desired (one eighth to one fourth an inch does nicely) as many yolks of eggs as will make it of a consistency to roll out. Dust the moulding board with powdered sugar and roll into a sheet; cut, by a pattern, to fit the cake, press upon the cake and let stand twenty-four hours before spreading the icing. Four ounces of paste and the yolks of two eggs will cover the top and sides of a small cake, such as is shown in the illustration.

Cake Covered With Almond Icing

Cake Covered With Almond Icing