|Butter icing||1 Cup (16 tbs) (Prepared Using 1/2 Ounce Butter And Flavored With Vanilla And Colored Pink)|
|Glace icing||1 Cup (16 tbs) (Prepared Using 12 Ounce Icing Sugar)|
Cut Genoese pastry into rounds 1 1/2 in in diameter or into diamond shapes 1 in by 1 in
Pile some butter icing on to the top of each cake and smooth off with a knife to shape of cake.
Allow icing to harden and stand cakes on wire cooling tray over a large dish.
Make glace icing and coat cakes; the butter icing should just show through.
When set decorate by piping lines or spirals of coloured glace icing on cakes.