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in a very bright color. The bells are made by the sugar holly and berries are piped on in deep green and bright mold method. A small amount of royal icing is piped red. The white streamers and bow tying the bells are around the edges of the bells which are then dipped made with a No. 104 tube.
GRADUATION CAKE DESIGN First we will complete the border. Divide the cake into8 equal parts. The next step is to complete the latticework making sure to keep the lines an equal distanceapart. In order to draw a straight line, it is necessaryto lift the tube about 1/2 inch above the cake as youmove it along in a smooth even line. The lattice work is completed as shown. The sweetpeas may be maderight on the cake top or you may make them up aheadof time on waxed paper and then place them on thecake top after they are dry. The making of the sweetpeais described in detail under Flowers. The diploma thatcompletes the cake top is made of gumpaste. The recipeis 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 andthen roll it into the shape of a diploma. Use 3 sweetpeas to a cluster. The leaves are then piped in. |
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