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DAISY CAKE TOP Here is the procedure used in constructing the garlandborder. Fill a cone with white icing using a No. 16 startube. With a very light pressure, move the tube back and forth slightly increasing the pressure and thenrelaxing pressure again forming the garland. After this is completed around the entire cake, a No. 104 tube isused 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 andwith the small end standing out and up slightly, start the pressure. As pressure is applied, move the tube ina series of back and forth motions following the edgeof the garland. This garland is then overpiped in whiteicing with a No. 16 star tube. Then go over one moretime using a small cone with a No. 4 tube and a deli-cate pink icing completing the border. After the stems are placed on the cake, a few leaves are put into posi-tion and the daisies which were made up ahead of timein royal icing are placed at various angles to give thecake a lifelike effect. |
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