Cakes iced with chocolate or with boiled icing may be ornamented with fine lines of royal icing.
Ornament it with dots of royal icing pressed through a pastry-bag and tube onto the edges.
Turn them out of the pans bottom side up, and frost the bottom and sides with royal icing while they are still warm.
Spread with royal icing, and cut in strips about three-quarters of an inch wide and three inches long.
If any pieces get broken off the molded forms, they can be stuck on again with liquid sugar or with royal icing.