There is no better time to show off your newly acquired cake  decorating  skill  than  on  the  special  holidays, making specially decorated cakes for your family and guests.

MOTHER'S DAY HAT

There are an 8 inch layer decorated cakes placed on a 10 inch cardboard base. Before placing the cake on the 10 inch base the top is cut down at a slight angle to give the cake a simulated hat effect. The cardboard is then iced in a pastel green icing. After the base is iced, a 2 inch netting is worked around the cardboard base. The 8 inch layer that has been cut down is then iced in a pastel green and placed on the 10 inch cardboard base. The hat is trimmed with a No. 16 star tube. Any desired flower or floral arrangement may be applied.

FATHER'S DAY HAT

Two 8 inch layers are placed on a 10 inch cardboard. Make sure that your second layer is flat on top. Fill a No.16 star tube with yellow icing. Starting at the top outer edge, use a series of back and forth motions approximately 1/2 inch in width. As you move the tube along in a steady even movement and after completing the circumference of the cake, move the tube in 1/2 inch and start another series until the entire top is completed. The same procedure is followed on the side of the decorated cakes. The hat band is made using the same tube with a contrasting colored icing. Leave about % inch space for the hat band. The hat rim is trimmed in the same manner starting at the inner edge and working out. "Dad" is written using the No. 16 star tube and a contrasting color.

VALENTINE'S DAY CAKE

There are two-layer 9 inch decorated cakes iced in a white boiled icing and trimmed with a No. 30 star tube using a deep red color. Small candied hearts are placed to simulate a heart pierced by an arrow.

FLAG CAKE

We use a two layer oblong decorated cakes iced in white icing as a beginning for the flag. First mark out the area of the blue field. Then cover this field with a side to side motion using a cone of blue icing with a No. 16 tube. The next step is to add the red stripes. Use a large cone filled with red icing and a No. 30 star tube. Draw out the top and bottom red stripes along the edges of the cake using a very fine back and forth movement. Next draw out the center red stripe extending to the right from the bottom of the blue field. Using these three stripes as guides, add the remaining four red stripes spaced appropriately as illustrated. The six white stripes are then drawn out between the red stripes using white icing and following the same method. A cone of white icing with a No. 16 star tube is then used to add the 48 white stars in the blue field and to trim the cake as illustrated. This handsome cake is very easy to prepare and makes an outstandingly effective centerpiece.

UNCLE SAM'S HAT

The children will enjoy a cake decorated to simulate Uncle Sam's Hat. Three seven inch layers were placed on top of each other. Invert the top layer in order to make it flat on top. Ice a 10 inch circle with white icing. Place the three seven inch layers on the 10 inch icing. The hat is trimmed using a No. 30 star tube and red icing. The band is made with a blue icing using the No. 30 star tube. The stars are piped on the hat after outlining the stars and filling in with a No. 16 star tube. The rim of the hat is trimmed in blue icing using a No. 16 star tube. cardboard. The entire decorated cakes is then iced with white

CONFIRMATION CAKE

Here are a 10 inch layer decorated cakes iced in white with a full garland border at the top and a shell border with edging for the base. Four small mounds of icing were placed on the cake's edge an equal distance apart. Small stems and dainty leaves were then worked into each mound. Dainty drop flowers made with the No. 190 tube were then placed on the clusters, giving the cake an unusual bouquet effect. The bible is made by the sugar mold method.

FOOTBALL CAKE

The football is made with a small Easter Egg mold using the sugar mold method. The decorated cakes are trimmed in a pastel yellow with a No. 30 star tube. Granulated sugar was colored green by placing a little color in the sugar and mixing. The sugar was then sprinkled on the cake top. Lines to simulate a football field were piped in with white icing .

FIRST ANNIVERSARY CAKE

There are 8 inch decorated cakes trimmed with a simple border and three tiny sugar bells worked in a series on the side of the cake. These bells were made by using the sugar bell method described in detail in this book. The bells were outlined in royal icing and dipped in silver dragees (small silver candied balls). The rose was made in royal icing and a 5 inch candle placed in the center of the rose.

BABY SHOWER CAKE

For those particular decorated cakes, we used a 3 layer, 10 inch cake iced in white. After inscription is written, a reverse shell border is worked around the top edge and base of cake.

5 small mounds of icing are then placed at equal distances apart on edge of cake with tiny stems piped on to simulate a climbing vine. Any type of small flower may be used for clusters; if tiny roses are preferred use the
No. 104 rose tube

Draw and cut pattern for baby's crib as illustrated. Actual size will be approximately 3 inches by 2 inches. Fill small cone with royal icing and insert No. 4 tube. Place sheet of waxed paper over pattern and work lattice
design over each section. Outline each with small border. Allow 12 hours to dry.

Place crib end on waxed paper. Fill cone with thinned down royal icing, spreading it lightly over sides of two rectangle pieces. Attach and insert 2nd crib end. To form base, run icing along 4 sides of 3rd rectangle piece and place it against bottom of crib. Set on warm oven

1 hour to dry before decorating. Pipe swans on both sides of crib with pastel royal icing as trimming.

EASTER CAKE

The flower pot and flowers may be made up in advance, by using ROYAL ICING and working on wax paper. After drying for 12 hours, flowers may be lifted from the paper and placed on the cake. When working directly on the cake, draw an outline or cut a stencil of a flower pot. Fill-in, as illustrated using a No. 16 TUBE on a cone filled with yellow icing. After stems are drawn with a No. 4 TUBE, flowers are made in the following manner:
To make top border. Fill cone with pink icing and insert No. 199 TUBE. Use gentle side to side motion similar to SWAY BORDER.

Spring flowers can be made in various pastel shades, using a No. 103 TUBE. Make flower base (which is a flat petal lying down) by placing widest end of tubes directly on the cake, with narrow end slightly raised. Squeeze cone and pivot tube slightly to complete base. Start first petal directly on center of base, holding cone at 45° angle. Squeeze and lift slightly. Then relax pressure and bring cone down toward cake. Place petals at a slight angle to center petal. Leaves are drawn on with a green icing, using a No. 67 TUBE. Two clusters of spring flowers may be placed on the sides of the cake.

Button border, use a No. 199 TUBE, hold the cone at a slight angle to cake, apply pressure and move away from the cake 1/4 inch while rotating the cone slightly. Discontinue pressure to break off icing neatly.

BALLERINA CAKE

The star border around the side of the cake was made with a No. 199 tube in a pastel pink icing. The border is trimmed with a small cone using a No. 3 tube. The ballerina dancers were made using the fill in method and described in detail under Figure Piping.

SPACE MAN CAKE

An eye appealing decorated cakes for any young boy. The outer border is made with the No. 199 tube in a pastel blue and trimmed in bright red, using the No. 3 tube. The rocket ship and the space man were piped out using the fill in method and are described in detail under Figure Piping. Bright red and yellow colors were used.

PATRIOTIC MOTIF CAKE

To make the flags, draw the design on white cardboard and cut out. Following this pattern, draw two flags, one to the right side and the other reversed to the left. Fill two cones with royal icing using red in one and white in the other. The icing should be thinned down to insure smooth flow. Cut the tip of the cones to approximately 1/8 inch opening. Place the flag pattern on a pan or any other flat surface. Cover with waxed paper. The 13 stripes are piped along the entire pattern. The blue background for the stars is piped over the striped upper corner and smoothed out slightly with a small knife or brush. Using a small cone with a fine tip, the 48 stars are then piped in. Twelve to twenty-four hours are required for these flags to dry. Peel off the waxed paper and place the flags on the cake. The flag pole is then piped in place. The eagle may be piped on the cake or made with the use of the sugar mold method. To make the rope border use red and white icing, described in detail under Borders.

THE DOLL CAKE

The illustrations are almost self-explanatory, but we will briefly outline the procedure to make it more clearly understood. The finished decorated cakes contains a complete little doll that may be dressed in doll clothing after the cake has been eaten. Use the doll in any cake. Here, we use a torte cake.

The unusual scalloped effect in the skirt, is made with the use of a cardboard comb. The comb is moved in a slight up and down motion as you work it around the cake. For best results, this scalloped effect should be started at the base of the cake.

For the upper portion of the dress, thin down a small amount of delicate pink boiled or royal icing. Paint the top portion of the dress with a brush. For our illustrations, we used a strapless type gown. The bustle or ruffle effect in the next step is made with a No. 104 rose tube. The lower ruffle is completed first. With the large end of the tube touching the cake and the narrow end standing down and out, begin squeezing the tube and moving along the curve with a slight back and forth motion. This gives the fluted edge effect. A very dainty effect may be obtained by alternating the ruffles; first a white and then a pink ruffle. In finishing off the dress, a small pink flower was placed between all the lower ruffles. A sash with bow and streamers flowing down the side of the dress is piped on in delicate pink icing. The hat may be made of gum paste, but we suggest the use of paper to eliminate the bother of making gum paste. Cut out a 2 inch circle; make one cut in to the center of the circle and overlap the cut edges about 1/2 inch and staple. The hat may be painted with a thinned down pink icing. This doll may be used for a birthday cake or wedding cake. In the latter case, the dolls should be dressed in colors matching the bridesmaids.

VALENTINE HEART CAKE

Those uniquely beautiful Valentine decorated cakes are made the following way: Ice your cake with white frosting. The heart can be drawn with a sharp stick or can be cut as a stencil, and outlined directly on the cake. The fluted edge effect is made by placing your No. 103 TUBE in decorating cone stripped with deep red color and filled with pink icing. Move the tube back and forth as you follow the heart outline. Small hearts are made by drawing directly on the cake or by cutting a stencil and out lining them with a No. 4 TUBE.
The drop flower border is illustrated in steps and under Borders.

Ribbon border is made with No. 103 TUBE, placing the large end of the tube directly on the cake. Small end should stand slightly out. Apply light pressure, as too much will cause the ribbon to ripple, instead of being smooth. Use one long, then three short strokes, as you move around the outer edge of the cake with your decorating tube.

CLOWN CAKES

Floral and border designs do not appeal to children, but this 10 inch cake decorated as a drum is sure to delight any youngster. The two bands at the top and bottom of the cake, were made with a No. 124 rose tube. Very deep colors are recommended on a cake of this type. We used red and yellow. Fill a cone with yellow icing and use a No. 124 tube. Hold the tube against the side of the cake using a steady even pressure, move along the upper edge until the band is complete. The same procedure is followed for the lower band. The crisscross sections that hold the bands together are piped on in a bright red icing with a No. 4 tube. The figure piping of the clown is described in detail under Figure Piping. Instead of piping the clown lying flat on the cake, a more realistic effect is brought about by working the clowns into the comical positions as shown.

HAPPY NEW YEAR CAKE

An eye appealing cake top to be used for the New Year. "Happy New Year" is first written on the cake in a very bright color. The bells are made by the sugar mold method. A small amount of royal icing is piped around the edges of the bells which are then dipped   into silver dragees. The shell border is placed on the outside of the cake using a No.30 star tube. The holly and berries are piped on in deep green and bright red. The white
streamers and bow tying the bells are made with a No. 104 tube.

GRADUATION CAKE DESIGN

First we will complete the border. Divide the cake into 8 equal parts. The next step is to complete the lattice work making sure to keep the lines an equal distance apart. In order to draw a straight line, it is necessary to lift the tube about 1/2 inch above the cake as you move it along in a smooth even line. The lattice work is completed as shown. The sweet peas may be made right on the cake top or you may make them up ahead of time on waxed paper and then place them on the cake top after they are dry. The making of the sweet pea is described in detail under Flowers. The diploma that completes the cake top is made of gum paste. The recipe is given in detail under Special Techniques. The gum paste was rolled to about 1/16 of an inch in thickness.  With a sharp instrument, cut a piece 5x8 inches and then roll it into the shape of a diploma. Use 3 sweet peas to a cluster. The leaves are then piped in.

VALENTINE HEART CAKE

Here is a uniquely beautiful Valentine cake that can be made very quickly without the use of a mold. The first step is to cut a heart of cardboard. In this case we used a 61/2 x 51/2 inch heart. Using this for a pattern, trace heart on waxed paper. The next step is to take a cone of royal icing and cut the tip to an opening of 14 inch. Begin squeezing strongly on the cone and make an outline of the heart on waxed paper. This outline should stand about 1/8 inch high. We will now prepare the fondant for the candy hearts.
Recipe:    1/2 lb. Fondant 2 tablespoons powdered sugar Heat fondant to 160 degrees. Remove from heat and add powdered sugar. Mix in well. Add red paste color and a few drops of oil of anise. Pour the hot fondant into the outlined heart. Allow to stand 3 minutes. Move the waxed paper to prevent sticking. When fondant is cool, peel waxed paper from hearts. After hearts are made, decorate as illustrated.

LAMB CAKE

After baking cake in lamb mold, allow it to cool completely before frosting.

Use Butter Cream or Boiled Frosting to ice cakes. Spoon a small portion in bowl, thin slightly with water and tint pink. With a small paint brush, brush heart-shaped mask over eyes and nose of the lamb. Brush inner part
of lamb's ears with pink frosting. Feet are trimmed with No. 3 tube and pink frosting. Body is decorated with white frosting, using No. 16 Star tube. Start with neck, drawing tube in short, curved motion—one line in one direction, next line in opposite direction. Cover entire surface following the contour of the lamb's body using this method.

Use royal icing for decorating. Eyes and nose are made with No. 3 tube and dark blue icing. Flower necklace is made up of small chrysanthemums in various pastel colors. Form leaves, drop flowers, daisies, jonquils and tiny chrysanthemums, following methods previously described in this book.

Arrange bed of pale green tinted coconut on top of large cake stand. Place decorated lamb in center and scatter spring flowers over the coconut.

WASHINGTON'S BIRTHDAY CAKE

A cherry tree and hatchet here symbolizes our first president's birthday. simple shell border is first placed around the cake  The cherries are  made up of marzipan and dipped in syrup. The marzipan is explained in detail under ''''Candy Making.'" To get the brown color for the tree and the axe, the inside of the cone is brushed with a brown paste color before the icing is put in the cone. Ice the cake in white. The tree and the axe were made ahead of time with royal icing.

EASTER LILY CAKE

This 10 inch cake top is iced with a pale yellow icing. After the inscription is written, the shell border is worked around the cake and edged with a fine cone of yellow icing. The stems are then gracefully arranged, and long narrow leaves are worked into the stem arrangement. Easter lilies are made up ahead of time.

CAKE WITH CROSS

This cake may be used for Easter, Confirmation or other religious occasions. The completed floral spray has only four flowers. Placing their leaves in the proper place and adding a few tiny blue forget-me-nots gives the floral spray a graceful look. The cross is made using the sugar mold method. The beads are simply dots of brown icing.

MOTHER'S DAY CAKE

Sure to delight her! Frost a 2-layer cake with white frosting. Borders can be done in delicate pink.
 
Top zig-zag Border. Insert No. 16 TUBE and hold TUBE at a 45° angle. Rest Tube lightly on the cake. Start an even pressure on the cone and as you move along, use short side to side motion.

Bottom border. See drop flower border illustrated in steps under Borders. Flower borders are made for bottom borders with No. 190 Tube by simply squeezing bag and twisting wrist.

Flowers are made in various pastel colors. If made in advance, use ROYAL ICING—place flowers on wax paper and allow 12 hours to dry. Insert No. 30 STAR TUBE in decorating cone filled with white icing. Rest

TUBE on waxed paper or cake (if using BUTTER REAM) and squeeze. Relax pressure and lift up. Spot sheet of paper or cake with large white dots. Insert No. 3 TUBE and fill cone with pink or blue icing. Touch TUBE to center of dot, squeeze, relax pressure and stop. Continue making these little points around the entire center until flower is completely filled in.

Bow is made with a No. 103 TUBE, using the motion of a figure 8, as pressure is applied to bag.

HALLOWEEN CAKE

"Trick or treaters" will be delighted with this special Halloween treat! And you'll be pleased with the simple way it can be prepared. Frost a two layer cake with orange icing, using rather thick icing on the top of the cake. A spatula is used to make the grooves, or ribbed effect to simulate a pumpkin. The pumpkin face may be drawn in with a sharp stick or a tooth pick. It is then filled in with deep colored icing, using a No. 4 TUBE. The stem is piped on using the No. 30 STAR TUBE . . . No. 4 TUBE is used for pumpkin outlines on the sides of the cake.

HALLOWEEN "PLACE-CARD" CLOWNS

Individual place card cakes are perfect for Halloween parties! These attractive decorated cakes are easily made, see Cup Cakes illustrated previously. Write place cards and insert in clown's hand. Witch Cake "Place-Cards" are made by using similar method, and decorating cup-cake with darker icing.

THANKSGIVING CAKE

Drop a No. 30 TUBE in cone filled with yellow icing. Place tube on cake holding cone at 45° angle. With steady, continuous pressure move the tube in a broad back and forth fashion. Build up broad end of the horn with another layer of frosting applied directly over the first, but this time make the horn as long as you want it and shape a gentle curve toward the narrow end. Go over the entire horn with a third covering of frosting applied the same way to give realistic depth to horn. Try all of these designs on a practice base, cookie or pie tin, before applying to the decorated cakes.

Button border is made with Straw colored icing and the No. 199 TUBE. Hold the cone at a slight angle to cake, apply pressure and move away from the cake '4 inch while rotating the cone slightly. Discontinue pressure to break off icing neatly.

To make Bottom Border use No. 199 TUBE and Deep Tan icing. Follow steps under Sway Borders. See Borders.

To make grape clusters, drop a No. 4 TUBE in a cone filled with Green or Purple Icing. Hold cone at a 45° angle, apply pressure. Lift cone up slightly, then ease off on the pressure. Form an outline of these very tiny shells in the shape of a grape cluster. Fill the center of the cluster with a mound of frosting as shown in the fifth step and continue shaping the grapes over this built-in mound. Have 10 or 12 clusters of grapes varying in size and color from large to small, spilling out of the horn of plenty.

To make leaves, drop a No. 67 TUBE in cone and add green icing. To make tiny leaves, touch practice pan with tube held at 45° angle and apply  small amount of pressure. At the halfway mark release pressure and continue moving tube along, lifting tube up from pan to draw the little leaf out to the point. For a larger leaf, more pressure is applied.

HOLLY WREATH AND CANDLE

To make the wreath, a circle of icing about Vi inch high and 1 inch wide is piped on the decorated cakes. This forms the base of the wreath. A leaf tube is then placed in a cone that has first been brushed with green paste color and filled with green icing. This will result in a very bright Christmas green. The leaves are piped around the circle of icing. The ribbon and bow are placed on in white icing using a No. 104 tube. To make the candle, use a cone cut 1/4 inch at the tip and filled with the desired colored icing. The candle is formed by squeezing the cone with a steady pressure and moving along slowly. The flame is piped in with a small cone of yellow icing. The border is made with a No. 16 star tube and is explained in detail under Borders.

NEW YEAR'S CAKE

Those festive New Year's decorated cakes are sure to be the topic of your holiday party. CHAMPAGNE GLASS may be drawn directly on the cake with a sharp pointed instrument or by cutting a stencil and tracing the outline. Fill-in outline with a No. 16 STAR TUBE. Numerals, horn and streamers are drawn with your No. 4 TUBE.

Top drop flower border is piped in delicate pink icing, using your No. 30 TUBE. Fill cone half-full and hold it          perpendicular to the edge of the cake. Apply gentle pressure, move TUBE 1/4 from cake. Start rotating decorating cone and increase pressure, then relax pressure while continuing circular motion of cone to break flower off neatly.

Bottom sway border is made with the No. 30 STAR TUBE, holding the cone at a 45° angle. Rest tube lightly °n cake and start moving along with a gentle side to side motion, continuing a steady even pressure on your decorating cone. Use your left hand as a guide,

POINSETTIA CAKE

Frost with white icing, then use the No. 3 tube to pipe on the spray in green royal icing. Next, add leaves, then flowers in red royal icing, with yellow centers. The border is colorfully added with red royal icing. Script may be done in yellow or red, with ribbon in light green.

A CAKE FOR CHRISTMAS

The Santa Claus head is made using the sugar mold method. The entire mold is dropped out in pink sugar. After 2 hours of drying, the sugar mold may be trimmed with royal icing. Santa's hat is piped on using a deep red and trimmed in white. The eyebrows, beard and whiskers are also piped on in white using a No. 4 tube. These may be made up ahead of time. The wreath around the cake is made with deep green leaves and small red dots to simulate the holly berries.

CHRISTMAS TREE CAKE

The unique thing about those decorated cakes is that the trees actually stand up. To make the base for these trees, use a small paper cone or an ice cream cone. With a No. 67 leaf tube filled with deep green icing, the cone is covered as illustrated starting at the base and working up. After the tree is completed, the various colored lights may be worked in by using dots of bright colors. The trees may also be dusted slightly with cornstarch to give them a snowy look.

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