INTRODUCTION - We believe this is the most complete and practical book ever written on the subject of Modern Cake Decorating and Fine Candy Making for the home maker who wishes to learn these arts in her own kitchen.

This book follows the Wilton Techniques as taught at the famous Wilton School of Cake Decorating. It has been written so that the homemaker who has had little or no experience can easily learn to decorate cakes, salads, fruit plates, hors d'oeuvres, etc., beautifully and professionally.

1. FUNDAMENTALS - As a first step in our study of cake decorating, we will examine the methods and materials of icing a cake. The icing or frosting serves as the setting for the decorations and is actually the initial step in the decorating process.

Frosting helps keep the cake moist. It is important to have your cake cold and free from crumbs before it is frosted. When frosting layer cakes, lay four strips of waxed paper on a plate or doilie as illustrated.

2. CAKE BORDERS - It is hoped that the reader will at least try all of the borders shown on these pages. Once you have tried them, you will see that they are not complicated or difficult and are not even very time consuming. You may believe that for the large variety of borders shown here, you will need a great many tubes. The majority of the borders shown on these pages require only three tubes. The basic decoration of most cakes is the border.

3. FLOWERS - Flower making is actually fun. The simplest little bud, will give you a real feeling of accomplishment. The more you practice the greater degree of perfection you will obtain. Each time you make a new flower strive for a little more perfection than the last. This way you will soon master the art of flower making.

Our primary aim in selecting the flowers for this chapter is to give you the fundamental steps that are the basis for all flowers. These flowers are the most practical to use.

4. FIGURE PIPING - Figure piping is an interesting subject normally looked upon as being advanced and difficult work. Two reasons the novice encounters so much difficulty in figure piping are: Improper consistency of the icings. Following incorrect procedures.  In training over 4000 cake decorators, we have developed a new  and simple way of figure piping. By following the simple steps, you can do a good job in a short time.

5. TUBE LETTERING - To write properly with an icing it is most important to use a thinned down icing or a piping jelly. By using a thin icing it is possible to draw out thin lines without having the lines break. Before attempting writing, you must realize that it is possible to write very beautifully on a cake and still have a very bad script with a pen. In writing with a pen we normally use the fingers for our various curves and lines. Using the tube, we move the entire arm.

6. GUM PASTE - Gumpaste is nothing more than cornstarch, powdered sugar, gelatin and water. When this mixture is worked together properly it has a consistency of pie dough and may be handled in much the same way as clay. It can be
rolled out on a table in thin sheets and cut into various forms and patterns and left to dry. After drying they may be placed together with royal icing to form any particular desired pattern. Gumpaste may also be molded into various designs and shapes by using plates, glass ware or silver trays for the pattern.

7. SUGAR MOLD - "Character-Candy" Mold is a delicious taste treat for children and adults alike. It is easily made from the Wilton Prepared Candy Mold Mix and can be purchased in six popular flavors, Cherry, Grape, Root Beer, Orange, Lemon and Lime each vividly colored. Candy is so simple to prepare and such fun, it will be difficult for mother to stop everyone from getting into
the act.

"Character Candy" Mold is easily made by following this recipe: Add 3 teaspoons of warm water to a packet of Wilton Candy Mold Prepared Mix and mix with 2 cups of granulated sugar.

8. COOKIES AND PASTRY - Decorating may be used on many kinds of food and is not confined to cakes alone. Once the decorating technique is acquired, it may be used equally well on cupcakes, petits fours, French pastries, Jello, pies and salads. The same procedure is followed throughout; the only things that change are the ingredients of the decorating formula and this occurs only when working on salads or hors d'oeuvres. Instead of using an icing, we use a cream cheese. When worked to the proper consistency, the results are the same.

9. VARIATIONS - 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.

10. SPECIAL TECHNIQUES - Royal icing thinned down with egg white must be used for all types of lattice. An even, uniform flow of icing is obtained when a steady pressure is used on the cone.

A pattern approximately 8 inches high is first drawn on paper as illustrated. Use a large cone of royal icing. Cut the tip to a 1/4 inch opening. Place a sheet of wax paper over this pattern and outline heavily as illustrated. After the pattern is outlined use the same tube with a circular motion to go over the outline once more.

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

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.

12. SPECIAL CAKES - There is no better time to show off your newly acquired cake  decorating  skill  than  on  the  special  holidays.

This is an 8 inch layer cake 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.

13. WEDDING CAKES - The average amateur decorator would probably not consider attempting a complicated project as decorating a wedding cake. If you have followed  he simple steps in border work and flower technique you should realize by now that all these simplified designs may be easily used for a wedding cake. You can decorate your wedding cakes as completely and as beautifully as the ones shown here by following the instructions given in the previous chapters.  

14. PULLED SUGAR - One piece of equipment you must have in order to make spun sugar properly is a "shaker." This shaker is a four inch square of wood, one inch thick. Fifty 3-inch nails are driven through the wood 1/2 inch apart.

2 lbs. granulated sugar

1. lb. corn syrup
2. 1   pint water

Mix together well. Cook to 290°. While cooking, the sides of the pan should be washed down at least 2 times using hot water and a brush. This eliminates the crystals that form on the side of the pan. Remove from heat and add coloring.

15. CANDY MAKING - We have compiled a delightful selection of recipes for you including recipes of all nations, many that you may never have heard of and many old favorites too. These fine recipes are no accident, they are carefully tested and reliable—leaving out any guesswork on your part—no more sugary fudges or candies that won't crisp properly.

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