[Illustration: Doll cake]
Frosting makes a cake an occasion!
[Illustration: Sugarplum Tree]
1 For centerpiece shape cardboard cone 15″ tall by 10″ in diameter
at base, or for a dessert, bake cake in tiered pans, shaving sides
for tree shape.
2 Frost with _stiffly beaten_ Betty Crocker Fluffy White Frosting,
saving 1 cup for Decorator Icing (p. 9).
3 Divide icing into 3 parts; tint in Christmas colors. Use #28 star
tip for canes, #68 leaf tip in overlapping fashion for wreaths, and
#96 flower tip for stars.
4 To shape decorations by hand: Add enough sifted confectioners’
sugar for easy handling. Use your own ideas.
[Illustration: Easter Bonnet Cake]
1 Use 2 pkg Betty Crocker Fluffy White Frosting Mix, saving 3 cups
for Decorator Icing (p. 9). Tint pale yellow; frost 9″ layers on 12″
base. Frost base to resemble hat brim. Make “straw” design by
pressing fork into frosting.
2 Tint 1 cup icing mauve with red and blue food coloring. Make
ribbon using #104 petal tip. Frost double strip of foil for
streamer.
3 Tint 1 cup icing pink. Make sweet peas (p. 11). Make rosettes
using #96 flower tip and ½ cup white icing.