Put 4 tablespoons sugar, salt, copha and orange zest in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
Using a rose tip, press dough through pastry bag into desired shapes onto a well-greased square of baking paper. Turn paper upside down and let dough drop into deep hot oil (190 degrees C). Fry until well puffed up and golden brown in colour, about 6 to 7 minutes. Drain on paper towels.
To make icing: Cream 1 1/2 tablespoons copha and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.