Friday, June 22

#170 - scallop your icing

scalloped cream-cheese icing
.  .  .  .  

 Some small occasion called for J's pretty tea wares to be laid out - and so I made (helped along with my new obsession with baking) - wholemeal chic-chip cookies and a Donna Hay carrot cake with cream-cheese icing (and I scalloped it round the edges! This bit was waaay too fun).

So that the icing is thick and malleable enough to 'sculpt', mix thoroughly:
-  -  -  -  -  -  -  -  -  -  -  -  -  -  -
- 280g of spreadable cream cheese
- 1/2 cup of soft icing sugar
- 3/4 tbsp of lemon juice
-  -  -  -  -  -  -  -  -  -  -  -  -  -  -

 (though I ended up adding a lot more icing sugar to this till I found it thick enough)

Putting a small amount of icing onto the tip of the knife, slowly and carefully make a "scallop" edging by starting on the rim of the cake and pulling the knife back over the top. Once you have edged your way around, then spread icing evenly over the rest of the top. 


hyacinths by the little city of London, hand-painted contentment letter blocks

second-hand, rose tinted glasses (ha-ha)





images ® of Stephanie @ 1001 ways

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