How to Decorate Queen Cakes

Queen cakes -- small cakes baked in teacups --- are an early relative of today's much-loved cupcakes. Queen cakes eliminate the need to cut and plate individual desserts for your guests. While thick, fluffy buttercream frosting is popular for modern cupcakes, bakers decorated traditional queen cakes with royal icing. Coated with lemon, orange water or rosewater royal icing, queen cakes are both flavorful and impressive when you serve them in their cups. A sprinkling of fresh lemon zest adds a burst of color and tang.

Things You'll Need

• 3 cups confectioners' sugar
• Sifter
• Cup measure
• 2 mixing bowls
• 2 egg whites
• Small strainer
• 2 tsp. lemon juice, rosewater or orange water
• Hand mixer
• Offset spatula
• Lemon
• Zester

Instructions

1. Keep the baked queen cakes in their teacups. Let them sit until they are cool.

2. Sift 3 cups confectioners' sugar into a bowl. Set the bowl aside.

3. Separate the yolks and whites of two eggs. Save the yolks to use for the recipe of your choice. Strain the whites of the egg into a clean bowl.

4. Add the lemon juice or desired flavoring to the egg whites. Beat the egg mixture with a hand mixer until it is combined.

5. Add the sifted sugar. Beat the ingredients at a low speed until they are smooth.

6. Dip an offset spatula in the icing. Spread the top of the queen cakes with icing.

7. Shave some of the yellow rind of a lemon with a zester. Avoid including any of the bitter white pith. Sprinkle a small amount of zest on top of the royal icing. Allow the icing to harden.

Tips & Warnings

• Use the icing right away, as it hardens quickly when exposed to air.

• To reduce the health risks associated with consuming raw eggs, you can use the whites of pasteurized eggs in this recipe.

• Measure dry ingredients after you sift them.

References

• Historical Foods: Queen Cakes Recipe
• Joy of Baking: Royal Icing Recipe