Cornucopia, Horn of Plenty

This cornucopia is molded in a mold the shape of Fig. 751. It is made of pulled sugar (No. 3618), remelted and rolled out with a roller--this must be done very quickly--or else it can be made of white nougat (No. 3622) decorated with royal icing (No. 101) or of gum paste (No. 3624). Fasten it on the opening side on a nougat surtout, and support the body of the cornucopia by fastening two rests molded in gum paste in a two-piece mold, and place a wire in the center of each; attach the two pieces together and let get very dry. The cornucopia is surmounted by a gum paste Cupid; the inside border of the opening of the dish is made of pulled sugar and is composed of rings, with smaller ones of a darker color placed inside of one another; bend them lightly to spread open on sheets of tin, then fasten them to the inside border of the dish with cooked sugar; between each one arrange a lozenge of glazed angelica. The opening of the cornucopia is filled with candied fruits, or else others made of chestnut or almond paste (No. 125), and glazed with sugar cooked to "crack" (No. 171). This piece may be made of white gum paste (No. 3624) and decorated with gold reliefs, or it may be utilized by replacing the fruits with fruits imitated in cream or water ices.