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Fruit Slices

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Ingredients:

edge icing

flood icing

green, brown, orange, and pink food coloring

3 large round sugar cookies

chocolate sprinkles

Step By Step Instructions:

  1. Mix up a batch of edge icing. Divide into four bowls. Keep one bowl white, and tint the other bowls green, brown, and dark orange. Place the icings in piping bags.
  2. Mix up a batch of flood icing. Keep one bowl white, and tint the other bowls pink, green, and light orange.
  3. To make a watermelon, pipe green edge icing around the outer edge of a cookie. Spoon the pink flood icing into the center. Spread it with a toothpick. Drop chocolate sprinkles in the pink area as seeds.
  4. To make a kiwi, pipe brown edge icing around the outer edge of another cookie. Spoon the green flood icing into the center. Spread with a toothpick. While the green icing is still wet, place a dab of white flood icing in the middle of the cookie. With a toothpick, drag the white icing out from the center toward the outer edge several times. Add chocolate sprinkles to look like seeds.
  5. To make an orange, pipe dark orange edge icing around the outer edge of the third cookie. Spoon light orange icing into the center. Spread with a toothpick. While the light orange icing is still wet, pipe white flood icing in a circle next to the dark orange flood icing. Also place a dab of white flood icing in the middle of the cookie. Use a toothpick to drag the white icing out from the center toward the outer edge. Then drag the white icing toward the center from the outer edge.
  6. Let the icing harden for at least one hour. Then use a sharp knife to cut each cookie in half.

Ingredients:

  • 2 teaspoons meringue powder
  • 2 tablespoons water
  • 2 to 2 ½ cups confectioners’ sugar

Step By Step Instructions:

With a mixer on high, blend the ingredients together in a bowl for about four to five minutes. The icing is the right consistency when it forms little peaks that hold their shape.

Step By Step Instructions:

Make a batch of edge icing. Then add water ½ teaspoon at a time, blending after each addition. The icing is ready when drips hold their shape for just a moment before they blend back into the icing.

Tip:

Keep icing in an airtight container when you’re not using it. If you don’t, a crust will start to form on the top. You can keep icing for about a week at room temperature. Rewhip before you use it.

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