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 …
How to Ice Cupcakes Neatly
If you have ever iced homemade cupcakes, you may have wondered how bakeries manage to ice their cupcakes so neatly with a smooth and flawless-looking finish. The art of icing a cupcake does take a little practice, but knowing a few secrets will make it much easier, even for novice bakers. If you do run into any snags while practicing your technique, remember that you can always gently scrape off the icing and start again. Add this to my Recipe Box.
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Instructions
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Warm your icing to room temperature by placing it on your counter for several minutes or heating it in the microwave for a few seconds on high. If your icing is cold, it will be difficult to spread.
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Scoop up a large dollop of icing with a cake spatula, and place it on the center of the cupcake. Approximately 2 tbsp. of icing is usually sufficient for a standard size cupcake, but it is better to have a little too much icing than not enough.
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Push the icing from the center of the cupcake to the edges with the flat side of the spatula. As you spread the icing, take care to never touch the cupcake itself with the spatula. This could gouge the cupcake and leave behind crumbs in the icing.
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Rinse the spatula under hot running water to remove all icing. Shake the excess water from the spatula when it is clean, but do not dry it with a towel.
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Gently smooth the top of the iced cupcake with the warm, clean spatula as you turn the cupcake with your opposite hand. This will smooth the icing and give your cupcakes a neat and clean appearance.
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