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Crystallization

Crystallization consists in simply covering the cake while the icing is wet with granulated sugar, plain or pink. (For coloring sugar pink see "meringue icing"). Or you can use pink or white sugar or rock candy crushed. If you wish to crystallize only a portion of the icing, and that in any particular design, first allow the icing to dry, then wash the part you wish crystallized with white of egg or gum-water, and cover it with the sugar; then shake off what will not remain on.