The ones done at the shops do not shine and sparkle, because they mix flour with the icing sugar.
Candies, if desired, can be stuck on with the icing sugar, etc.
Now take of the icing sugar and fill your paper funnel as if for cake icing, and overline the pencil marks you made on the stone.
Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice.
One and one-half pounds of icing sugar, a pony of water or fruit juice, and the whites of two eggs.
Next, with a knife, cover your cake with icing sugar smoothly; if it sticks to the knife, wet it a little.
Should the cream be a little thin add some icing sugar when mixing; if boiled properly this is not required.
The icing sugar should be stiff for a nice job, and will hide the corners.