Presentation, As Important As Taste

If you have followed my posts, you'll find that I am not the cook/baker among the Word Quilters. My best recipe for chocolate chip cookies comes from the refrigerated section of the grocery store and has a little dough boy on the label. I do make a mean cake at Christmas and Easter though. I have a daughter-in-law who likes a white cake with fresh strawberries as the filling between layers. Of course my cake is from a mix, my icing from a can, and the coconut topping from a bag. I slice up the strawberries and place them between the layers as I'm icing the cake. If it will be consumed quickly--which is usually the case, I place fresh strawberries on top as well.

In trying to be crafty (it is Crafty Saturday) I came up with this alternative that I think I'll try out myself this year--sugar frosted fruit. After all, presentation is as important as taste. Most of you are probably ahead of me on this but if not, here's how it goes:

You'll need a beaten egg white in a small bowl, extra fine sugar in another small bowl, a paint brush used only for food, and your fresh fruit--strawberries or grapes or raspberries or blackberries. Wash and dry the fruit on a paper towel. Set out another paper towel for the finished project to dry on. Now take the paint brush and coat the piece of fruit with the egg white. Then either dip it in the sugar or use a teaspoon to shake sugar over the top of the fruit. I would think the later would work best to keep the sugar dry.

Use as a garnish on your cake top or other desserts for Christmas dinner.

Now, if you get to this before I do, let me know how it went and if you have any other helpful hints I can use, pass them along.

Happy delicious crafting! Karen Robbins