Adorn our Gingerbread Cake with these beautiful edible trees.
- Prep time 5 minutes
- 1 tablespoon water (approx)
- 1 1/8 teaspoon meringue powder
- 7 to 8 tbsp icing sugar (approx)
- assorted sprinkles or dragées (optional)
In bowl, beat water with meringue powder until foamy, about 1 minute; beat in icing sugar until stiff and glossy, about 2 minutes. Add more water, 1/4 tsp at a time, to thin, or more icing sugar, 1 tsp at a time, to thicken, if necessary, until desired consistency.
Spoon icing into piping bag; using scissors, cut 1/4-inch hole in tip.
Line 2 rimmed baking sheets with parchment or waxed paper; arrange wooden skewers, 2 inches apart, on prepared pans. Pipe icing onto skewers in zigzag pattern; top with sprinkles or dragées (if using). Let stand for 6 to 8 hours.
Makes 8 to 10 trees.
Total time: 6 to 8 hours.
Nutritional facts Per each of 10 trees: about
- Calories 83
- Total fat 0 g
- Saturated fat 0 g
- Cholesterol 0 mg
- Sodium 2 mg
- Potassium 0 mg
- Total carbohydrate 21 g
- Fibre 0 g
- Sugars 21 g