Page:Cakes, cookies and confections.djvu/34

 stir in one dozen marshmallows cut in fourths. Flavor and spread on cake. This icing will never fail to be of the proper consistency if the above directions are followed and the proper utensils used. The water in the lower part of the double boiler must be high enough to surround the icing. This will frost a large cake.

Chocolate. Add 4 tbsp. ground chocolate when removing from fire.

Caramel. Flavor with 2 tbsp. caramel syrup. To make caramel syrup see directions under Cake Variations.

Pineapple. Use pineapple juice instead of water.

1. Sprinkle "hundred million' candies over icing as soon as spread on cake.

2. Make petals by cutting marshmallows into petals with scissors and arrange in flower shapes on frosted cake. Petals may be tinted with vegetable color pastes.

Bring sugar and water to boil and add cream of tartar. Boil till it spins a thread when dropped from tip of spoon. Pour slowly over stiff whites. Beat until it will stand. Add flavoring. If too stiff add a little hot water. Will fill and ice a medium sized two layer cake.