How to Make Candy with Cake Icing

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Candy flowers can be made days before the cake is served.
Candy flowers can be made days before the cake is served. (Image: icing flowers image by Trevor Allen from Fotolia.com)

Cake icing can be made into creative homemade candies with the addition of custom flavors and colors. Cake icing is a very basic combination of whipped egg whites and powdered sugar. The low moisture content of cake icing causes it to dry out quickly and develop a light, crisp consistency. Using the icing as a candy base allows you to experiment with different designs, colors and tastes to create a variety of cake icing candies.

Things You'll Need

  • 2 egg whites
  • 2 tsp. lemon juice
  • Mixing bowl
  • Wire whisk
  • 2 cups powdered sugar
  • Flavored syrups or extracts (optional)
  • Food coloring
  • Spatula
  • Piping bag and tip
  • Plastic transparencies (acetate sheets)
  • Cookie sheet
  • Paper towel
  • Vegetable shortening
  • Wax paper
  • Air-tight container

Whisk the egg whites and lemon juice vigorously a mixing bowl until they form stiff peaks. To test, scoop up a dollop of foam with the whisk and hold it over the bowl--if it flattens back into the whisk, it's not stiff enough.

Stir slowly, as you sprinkle in the powdered sugar a little at a time, until it is fully combined.

Add a couple drops of flavored syrups, extracts or food coloring to the icing and gently fold them in with a spatula.

Fill the piping bag with icing. Use the spatula to gently compact the icing and press out any large air pockets.

Lay out the plastic transparency on a cookie sheet and clean the side that is facing up with a dry paper towel. Buff vigorously in a tight circular motion to make the plastic shiny. This will remove any dust that is clinging to the surface because of the static.

Fold a new paper towel in half three times and dip a corner into vegetable shortening so that it is lightly coated.

Spread the vegetable shortening in a thin layer on the clean upward-facing side of the plastic transparency.

Pipe the cake icing directly onto the greased transparency in creative shapes and designs that are no more than one inch tall. Make a variety of forms, such as small stars, circles and letters, by creating an outline then filling it in. Create a simple flower by piping out a small center circle, petals, a stem and leaves.

Slide the cookie sheet into the refrigerator and allow the icing candy designs to dry for 8 hours or overnight. Lightly rest a single sheet of wax paper over the candies to protect them from falling crumbs in the refrigerator.

Store dried icing candies in a food-safe glass or plastic air-tight container in the refrigerator for up to a month.

Tips & Warnings

  • Dip icing candies in melted chocolate for an even more extravagant treat.

References

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