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