CREAM CHEESE DECORATING

Depending on the type of decorating you intend to do with cream cheese it will be necessary to vary your recipe slightly.-

Allow an 8 oz. package of cream cheese to stand until it warms to room temperature. Beat at slow speed and gradually add one teaspoon of cream. Add desired coloring. If a thinner consistency is desired, add more cream. For making flowers omit cream completely.

CRACKER  DECORATIONS

Oval, triangular and square crackers were used for a variation of designs. A No. 16 star tube was used for most of the decorations. For the flower and ribbon border we used the No. 103 tube. Any one of your favorite spreads or mixes may be piped through this tube. Using variations of design as illustrated will certainly fascinate your guests,

DECORATED SANDWICHES

In the following designs on decorated sandwiches our idea was to show you a few simple variations of designs that may be added to any sandwich using a cream cheese mix for decorating. All of the illustrations shown were made with a No. 24 star tube. Remember, in bordering your small dainty work it is necessary to add a very light pressure as you move your tube in a back and forth and side to side motion. If your border is built up, it indicates that too much pressure is being applied. In working with small sandwiches a heavy pressure will be very obvious. Keep a light pressure on the cone as you follow around into the various border designs.

SANDWICH LOAF

For best results use day old bread. Remove crust from bread. Cut lengthwise in four slices approximately ¾ inch thick. Before adding the desired filling such as egg salad, ham, olive, etc., spread each slice with a thin coating of butter to prevent the mixture from soaking into bread. After fillings are completed, ice the entire loaf with a thin layer of cream cheese. For our loaf, we used a pastel green for the icing. A No. 30 star tube was used for the bottom and top border. This border is made by moving your tube in a side to side motion as pressure is applied. The pale pink roses and rosebuds in the spray on top, were made with a No. 103 tube. For these flowers we used cream cheese which had been whipped. Do not thin this mixture with cream because stiffer cream cheese is needed to make the petals of the rose. After decorating refrigerate until serving.

CENTERPIECE

This centerpiece is made by wrapping a grape fruit in tin foil. The olives are placed on toothpicks and are decorated in the same manner as working on a nail, by squeezing the cone and turning the toothpick, the various designs are made. A No. 16 star tube and a No. 104 tube were used to decorate these olives. The cone was filled with a well beaten cream cheese. After the olives are decorated they are placed into a colorful arrangement into the grapefruit.

Hors d'oeuvres or decorated crackers may be placed around the base of the grapefruit for an unusual center piece.

DECORATED HORS D'OEUVRES

As you have probably noticed while going through this book, any substance that can be beaten up to the proper consistency can be used for decorating.

In decorating hors d'oeuvres you will find fish pastes, cheeses and many other foods that you may like can be presented in a different and unusual manner. A No. 16 Star Tube and a No. 103 Tube were used for most of the designs shown in the above picture.

When decorating the hors d'oeuvre it will be easier if you place it on your decorating nail. This will allow you to turn the hors d'oeuvre  as you apply pressure on the cone.

These decorations are very unusual and your guests will be amazed at the numerous designs you have created in
this manner.

PEAR SLICES

Pear slices decorated with cream cheese with the use of a No. 30 star tube.

CANDLELIGHT SALAD

This salad is made up from pineapple, banana, cherry and decorated with whipping cream. So easy to make and so eye appealing.

SPLIT PINEAPPLE

Split a fresh pineapple in half and hollow out with a spoon or sharp instrument. Mix the fresh pineapple with fruit cocktail and salad dressing. A little whipping cream may be whipped up. Mix together and put back into the pineapple. The top of the pineapple is decorated with a cream cheese using a No. 30 star tube.

Molded fruit salad filled and decorated with whipped cream. The decorations on the top of the salad were made with a No. 30 star tube. The small apple blossoms were made with royal icing in pastel pink.

A colorful vegetable plate is made up of radishes, parsley, cucumbers and celery. With the use of well beaten cream cheese and your No. 30 star tube, you can finish this salad off perfectly.

MARTHA E's FROZEN DELIGHT

This particular salad was made from gelatine, lemon juice, cream cheese, mayonnaise, salt, sugar, whipped cream, chopped nuts, maraschino cherries, and fruit cocktail. After your favorite recipe is molded, it may be placed on a dish and decorated as follows; 4 bunches of frosted grapes are worked around the corners. To frost the grapes, use 1/2 cup sugar, and the juice from one lemon, dip grapes in lemon and sprinkle with sugar. After drying they acquire a frosty look. Do not place in refrigerator, as the sugar will melt. The parsley is then worked in around the bunches of grapes. The top of the mold is decorated with a No. 30 star tube, and three large roses made with cream cheese are placed on top. The roses are a pastel pink. The decorating was done in white, using the No. 30 star tube.

DESSERTS

Here are a few simple dessert toppings. All were decorated using the No. 30 star tube and a heavy whipping cream.

Strawberry shortcake simply decorated. Use whipped cream, with a No. 30 star tube.

Strawberries nestled among light green whipped cream leaves make a colorful topping. The bottom border was finished in light green also using a No. 30 star tube. The jello mold was done in pink.

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