There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Cakes and other pastries with intricate frosting decorations are a treat for the eyes as well as the taste buds. You may view these beautiful confectionaries as something you buy at a bakery or something a more talented friend makes, but all it takes are a few basic techniques to create treats that are decorative as well as tasty. Frosting rosettes are a simple place to start. Add this to my Recipe Box.
Cut a hole in the frosting bag just large enough for the frosting tip to push through snugly. Fill the bag no more than half full with frosting, twist the top of the bag closed and squeeze the frosting into the tip.
Hold the frosting bag at a 90-degree angle with the tip 1/8 inch from the surface you are decorating. Squeeze the bag gently and hold it in place while you apply a dab of frosting to the cake.
Continue to squeeze gently as you move the tip around one full rotation.
Stop squeezing the bag when you've reached your starting point, but continue to sweep the tip around to blend the edge of the frosting into the rosette.
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