After practicing the many variations of border work and flower designs, we will combine these techniques to finish the cake.

TOP DESIGN

Before placing floral arrangements on a cake, we suggest you practice first on an inverted cake or pie pan. After making your favorite cake, select a frosting to complement it. It is a good idea to contrast the cake and frosting. Using a rich frosting for a plain cake, a fluffy delicate one for a sponge type, angel food or chiffon cake.

A large number of flowers used on any cake top does not necessarily improve its appearance. A floral arrangement is the key to beautifying a cake top. No matter how realistic the flowers look, there must be a graceful arrangement of the stems in order to place the flowers in the proper positions.

The message should be written on the cake first. It is much easier to work the stems around the inscription than to squeeze the writing in after the floral spray is completed. The most noticeable mistake made is having stiff looking stems.

Use a No. 67 leaf tube and a No. 4 tube for the stems.

It is necessary to thin the icing down in order to draw your stems out without breaking. A thinner icing also helps when drawing your leaves out to a point. This simplified cake top was made with a No. 16 tube. Use a glass to obtain the uniform curved design. The curve is then followed with your No. 16 tube.
 
After working in the stems, leaves are placed on. The five flowers were made up in advance in royal icing and placed on the cake after drying.

These 8-stem arrangements may be used for many variations of cake top layouts. To obtain a curved graceful layout start with the longest stem. After this first curved line or stem is worked around the cake, the other stems are worked on from either side. These are started in opposite directions to give the stems a realistic look. The stems on cakes A and E come down to one point before going out again. This is done in order to work a small cluster of flowers in at this point. The other arrangements will be discussed in detail in later pages. Before the flowers are placed on, try working on a few leaves in their proper places as shown in Fig. G. Figure H is a very simple arrangement with five small drop flowers placed in their proper position and finished off with a cluster at the base of the spray. This flower is described in detail under "Flowers." As you will recall, it is made by simply squeezing and turning the tube to complete the five petals.

Illustrated above is a completed stem layout using the sweetpea and cluster arrangement.

The interesting thing about this cake top is the floral arrangement. After the stems are drawn out, small leaves are then piped into place. The tiny pink flowers were made with a No. 30 tube. As you will recall, a simple squeeze and stop completes this flower.

A series of rosettes were piped around the cake with a No. 30 tube. The desired number of candles are then placed into the rosettes. The figure was put on the cake using the fill-in method as described under figure piping.

This cake border was made with a No. 16 tube. The lattice work in the lower right hand corner was completed with a No. 4 tube. After completing the stem arrangement, small drop flowers are worked into the stems using a No. 30 tube.

Before decorating this cake, a small curved outline is drawn in. The lattice work is then placed into the outline. The cake is trimmed with a No. 16 tube. A tiny stem arrangement with buds completes this simple cake.

The musical staff was made with a No. 4 tube. The border was made with a No.l6tube held directly above the cake. The border is completed by simply squeezing and stopping and continuing all around the cake. Three simple arrangements of flowers were worked in to complete this unusual cake top.

The cake top was trimmed with a No. 16 tube using a gentle back and forth motion as you move around the outer edge of the cake. The flowers may be piped directly on the cake or be made up ahead of time on a nail in royal icing.

This cake top is trimmed with a No. 16 star tube. The border is then gone over using a No. 4 tube in a contrasting color. Cornucopia arrangement. The cake is first trimmed with a No. 30 tube. A large cone cut to a ¼ inch opening is used to fill-in the horn's base. The base is then overpiped completing the horn effect. A small mound of icing is worked into the mouth of the horn as a fill-in. The stems and grapes were then piped in and the small tea roses were added last.

This is an 8 inch cake trimmed in a pastel green border. The stems and leaves are dark green. Three yellow jonquils make up the floral arrangement. This is an 8 inch two layer cake iced in white. The border was trimmed in pastel pink with three dahlias completing the floral arrangement.

This cake is trimmed with a No. 30 tube. The cluster of bells are made with the sugar mold method. The ribbon was tied and placed in position before the bells were arranged.

For decorating this cake, pastel green netting is ruffled and worked around in a circular pattern. A pastel pink rose was placed in the middle with green leaves working out from beneath. The border is a shell border trimmed with a No. 4 tube.

This cake is trimmed with a No. 30 tube. Four tiny clusters of forget-me-nots complete the floral arrangement. After the border is placed on, pastel pink netting was ruffled around and added in the center of the cake. A small bouquet of roses was then worked into the center.

The outer border was made with a No. 16 tube. The half circles were piped on with a No. 4 tube. Two chrysanthemums complete this cake top arrangement.

This cake was trimmed with a No. 30 tube. A dainty ribbon was placed in the center of the cake. A small amount of icing is piped in *e center of the ribbon and sweet peas, drop flowers and rose buds were used to complete this bouquet.

The outer border was piped on with a No. 30 tube. A small vine was worked around the border and completed by working in tiny drop flowers and leaves. Pastel pink netting and drop flowers complete the bouquet in the center. A No. 30 tube was used for the outer border. Pastel green netting was used for the center bouquet. A delicate pink Mum was placed in the center of the bouquet.

A small mound of icing is placed in the center of the cake. The sweetpeas cover the mound and the stems and leaves are then worked around. A small ribbon and bow are then tied at the base of the cluster.

This cake was trimmed with a No. 30 tube. Three small clusters of roses and sweet peas complete this dainty arrangement.

This cake was divided into eight sections. The border was completed with a No. 16 tube and the fluted edge worked in with a No. 103 tube. The graceful effect is obtained by the proper stem arrangement. Three pink  roses are used for the floral design.

This cake was trimmed with a No. 30 tube. Lilies of the valley, sweet peas and drop flowers were used in this floral arrangement. The bouquet is then tied with a dainty bow.

This border was made of white icing using the No. 30 tube and the No. 104 tube for the fluted edge. A small mound of icing was piped into the center of the cake before working out the floral arrangement.

The stems and leaves are placed on after piping out a mound of icing in the center of the cake. Orange blossoms, roses and lilies of the valley make up this floral arrangement.

SIMPLIFIED CAKE TOP SHELL MOTIF

A very effective cake top can be produced in a series of simple moves. The cake is first divided into four equal parts. If you are not too steady at freehand, use a glass or any other circular pattern to draw in the four half circles. The half circles are then overpiped using a No. 30 star tube. A steady even pressure must be applied as you move the cone in a smooth rhythmical motion finishing each design without pausing. A small rosette is piped in the center of the cake with four small shells completing the design. The cake is then finished off with a shell border.

DAISY CAKE TOP

Here is the procedure used in constructing the garland border. Fill a cone with white icing using a No. 16 star tube. With a very light pressure, move the tube back and forth slightly increasing the pressure and then relaxing pressure again forming the garland. After this is completed around the entire cake, a No. 104 tube is used for the fluted edge on the outside of the garland. This cone should be filled with a pastel pink icing. Pressing the heavy side of the tube to the cake and with the small end standing out and up slightly, start the pressure. As pressure is applied, move the tube in a series of back and forth motions following the edge of the garland. This garland is then overpiped in white icing with a No. 16 star tube. Then go over one more time using a small cone with a No. 4 tube and a delicate pink icing completing the border. After the stems are placed on the cake, a few leaves are put into position and the daisies which were made up ahead of time in royal icing are placed at various angles to give the cake a lifelike effect.

TWELVE INCH  CAKE WITH AMERICAN BEAUTY ROSE SPRAY

This is a fine example using few flowers. With the proper arrangement, a beautiful cake top is obtained. A No. 199 tube was used for the shell effect on the borderline of the cake.

SIMPLIFIED FLORAL ARRANGEMENT WILD FLOWER SPRAY

The stems are piped on using the No. 4 tube. Small dainty leaves are then piped on using the No. 67 leaf tube. In arranging the tiny wild flowers, face them in various directions giving them a more realistic look. The cake is finished with a simple shell border.

ROSE MOTIF WITH CLUSTER

The Cake is bordered with a Reverse Shell.

ROSE SPRAY TOP

llustrating roses properly arranged. Three roses and four tiny buds complete this ten inch cake top. Outer shell border is completed with No. 30 tube in delicate yellow.

SPRING MOTIF

A spring cake with yellow jonquils iced with pastel green. The border is finished off with a ribbon swag using the No. 104 tube. Long narrow leaves are piped on using the No. 67 leaf tube.

POPPY CAKE
 
For an unusual effect this cake was iced with a thin layer of butter-cream and then covered by pouring lukewarm fondant over it. The shell border is completed with a No. 30 star tube, and the fluted edge is worked in pastel green using a No. 104 tube.

FALL CAKE

You can start the fall season with one of its loveliest flowers, the Dahlia. The Dahlia is made with the use of a No. 104 tube and royal icing. Colors may be used as desired, pink, red, yellow, white or a deep purple. Using deep shades, these colors blend together to give an endless variety of color effects. The flower is described in detail under "Flowers." But we will show you again the various steps. In completing the Cake Top, the stems and leaves are placed on first. In arranging the flowers, be sure to pipe small cones on the under side of the flower and place it slightly on its side giving the flower a realistic look. The rope border is almost self explanatory. A No. 30 star tube is employed in the border as explained and illustrated under "Borders." 

ROSE BASKET DESIGN

The detail of the basket and border of this  12-inch cake top are explained under "Special Techniques." The basket is woven in purple and white with pink roses and buds completing the design. A No. 104 tube    was used to achieve a ribbon swag border on the outer edge. The flower portion of the cake was finished off with a shell border using a pastel green icing. It is customary to write on a cake top such as this, and here is an idea that has genuine appeal. Obtain some small gift cards such as used by florists, and write your personal message. The card is then placed in the basket in an upright position.

Fan-like skirt is made by forming separate strips, starting from the bottom of the cake and working upwards towards the body, gradually decreasing pressure. Arms are formed as shown, starting at the shoulders. HAIR should be made with a yellow icing and a No. 4 TUBE, using a series of criss-cross motions. Eyes and nose are "X's" made with a No. 4 TUBE and red icing. Mouth, collar and buttons are made with the same icing and TUBE.

RAG DOLL CAKE

A doll cake is very attractive for little girl's Birthday parties, yet relatively simple to make. To form the doll's head, first fill your decorating cone with flesh-pink icing. Use your No. 4 TUBE, holding it at a 45° angle to the surface. Apply pressure on your cone, lift-up 1/4", continuing pressure until ball is complete. For the doll's body, follow the above procedure, but elongate the ball by bringing the cone towards you, while you apply pressure.

Two-tone dress ruffles are made by stripping your decorating cone with deep coloring, placed on the same side of the cone as the narrowest end of DECORATING TUBE. Pastel icing should be inserted in the remainder of the cone. Lower ruffle is completed first. Large end of the No. 104 TUBE must touch cake, then squeeze cone and move along with a slight side to side motion to gain fluted effect. Bonnet is made in the same manner. Star flower border is made with pink icing and a No. 30 STAR TUBE. Hold cone perpendicular, apply pressure, stop and lift up.

DRUM CAKE

This colorful 8" cake decorated as a drum is sure to delight any youngster! Very deep colors are recommended—we chose red and yellow. The two bands at the top and bottom of the cake were made with a No. 124 ROSE TUBE.

Fill your decorating cone with yellow icing and insert your No. 124 TUBE. Hold cone flat against the side of the cake and using a steady, even pressure move along the upper edge until the band is complete. Use this same procedure for the lower band. Pipe criss-cross sections that hold bands together with a No. 4 TUBE, using red icing. Drumsticks are made with a No. 4 TUBE, starting pressure at the top of the drumstick and gradually decreasing. Finish drumstick tip off with a dot of icing. The drumsticks can be made directly on the cake or they may be made in ROYAL ICING on waxed paper and after drying, placed on the cake top.

Rosettes are made with a No. 30 STAR TUBE. Hold the cone perpendicular in your right hand, using left hand as a guide. Squeeze gently and lift up. Candles are placed in the center of the rosettes while they are still soft.

THE ORCHID CAKE

Because the orchid is made in six sections and then put together, it must be made in royal icing. This is explained in detail under "Flowers." The cake top may be worked with only one flower, or a few roses and buds may be worked in as shown in the illustrated cake top. The fluted edge border is worked in a delicate purple and white icing.

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