  Many different decorating tips are available—but these basic 5 will make all the glamor cakes shown in this book. If you have a set, select these tips by their numbers. Or you can get this basic set for $1.00 ... see details on p. 23. #4 writing tip ... used for writing, lattice designs, and other delicate patterns. #28 star tip ... used for smaller borders, simple flowers, and fancy letters. #104 petal tip ... makes petals for roses and other flowers, also flat ribbons and borders. #68 leaf tip ... makes leaves, long petals, delicate lace borders, and edgings. #96 flower tip ... makes many flowers like rosettes by a simple twist of the cone. Betty Crocker Fluffy White Frosting Mix No need to make up a special separate batch of icing to decorate your cake! One package makes plenty to frost your cake and decorate it, too: To 1 cup prepared Fluffy White Frosting... Blend in 1 to 1½ cups sifted confectioners’ sugar (add a little at a time until frosting is stiff enough to hold its shape).... Blend in 1 tbsp. soft butter and a dash of salt. Note: Increase sugar and butter when using more than 1 cup frosting. Is it thick enough? Is it thin enough? Try a little with the tip you plan to use. If too thin, blend in a little more confectioners’ sugar. If too thick, blend in a drop or two of water. HOW TO USE YOUR CONE1 Fit tip tightly into cone with one finger. Fill about half full. Fold top to keep icing in. 2 Hold near top of cone. Use other hand to guide tip. For most work, hold cone at 45° angle. 3 For drop flowers and rosettes, hold cone straight up and down. Press out icing, twist cone, and release. |
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