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PATRIOTIC MOTIF CAKE To make the flags, draw the design on white cardboardand cut out. Following this pattern, draw two flags, oneto the right side and the other reversed to the left. Filltwo cones with royal icing using red in one and whitein the other. The icing should be thinned down to insuresmooth flow. Cut the tip of the cones to approximately 1/8inch opening. Place the flag pattern on a pan or anyother flat surface. Cover with waxed paper. The 13stripes are piped along the entire pattern. The bluebackground for the stars is piped over the striped uppercorner and smoothed out slightly with a small knife orbrush. Using a small cone with a fine tip, the 48 stars are then piped in. Twelve to twenty-four hours arerequired for these flags to dry. Peel off the waxed paperand place the flags on the cake. The flag pole is thenpiped in place. The eagle may be piped on the cake ormade with the use of the sugar mold method. To makethe rope border use red and white icing, described in detail under Borders. |
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