84. Certain varieties of cakes are served plain, but the majority of
cakes are usually covered with a sugar mixture of some description known
as _icing_. In addition, if a cake is baked in layers, a _filling_,
which may be either the same as the icing used for the covering or a
mixture resembling a custard, is put between the layers to hold them
together. These icings and fillings are used for the purpose of
improving both the taste and the appearance of the cake, as well as for
the purpose of retaining the moisture in it. Some of them are very
simple, consisting merely of powdered sugar mixed with a liquid, while
others are more elaborate and involve a number of ingredients. They may
be spread over the cake, put on thick in a level manner, or arranged in
fancy designs on a plain background of simple icing with the use of a
pastry tube or a paper cornucopia. These decorations may be made in
white or in various colors to suit the design selected for decoration.
85. It is well to understand just what cakes may be served without
icings and fillings and what ones are improved by these accompaniments.
Sponge cakes, as a rule, are not iced elaborately, for a heavy icing
does not harmonize with the light texture of this kind of cake. If
anything is desired, a simple sugar icing is used or the surface of the
cake is moistened with the white of egg and then sprinkled with sugar.
Butter cakes, especially when baked in layers, although they are often
much richer than sponge cakes, are usually iced. When they are baked in
the form of loaf cakes, they may or may not be iced, as desired. Very
rich cakes made in loaf-cake form are usually served without icing,
unless they are served whole and it is desired to make them attractive
for a special occasion.
[Illustration: FIG. 18, Plain iced cake.]
[Illustration: FIG. 19, Decorated cake.]
86. For the most part, icings are put on plain, as in Fig. 18, but
there are some occasions for which an attractively decorated cake is
desired. For instance, birthday cakes, wedding cakes, or cakes for
parties and dinners are often served whole from the table, and when this
is done, the cake should be made as attractive as possible. The work of
decorating such cakes may prove somewhat difficult at first, but just a
little practice in this direction will produce surprising results. Figs.
19 and 20 show what can be done in the way of decoration with very
little effort. The cake shown in Fig. 19 is suitable for a special
occasion, such as a party, while the one in Fig. 20 is a birthday cake.
[Illustration: FIG. 20, Birthday cake with candles.]
These cakes are first covered with a plain white icing and then
decorated in any colors desired. The candle holders on the birthday
cake, which may be purchased in various colors, correspond in color with
the decoration on the cake. Original ideas and designs may thus be
worked out in an attractive way to match a color scheme or carry out a
decorative idea. A pastry tube is the most satisfactory utensil for this
purpose, but a tiny paper cornucopia made of stiff white paper may be
used to advantage for the decoration of small cakes and even for certain
designs on large ones.
87. The cake that comes out of the pan with a smooth surface is the one
to which an icing or a filling may be applied most satisfactorily.
Unless absolutely necessary, the cake should not be cut nor broken in
any way before it is iced, as a cut surface is apt to crumble and
produce a rough appearance. If the cake must be cut, as is the case when
small fancy shapes are made out of baked cake, the pieces should be
glazed with a coating of egg white mixed with a very small quantity of
sugar and beaten just enough to incorporate the sugar. Then, if they are
allowed to dry for 4 or 5 hours before being iced, no crumbs will mix
with the icing.