A simple, fancy way to ice a cake for a party: create French meringue batons slightly longer than the height of the cake, sprinkle with nuts, and dry overnight in a low oven. Angle baton slightly and tick to side of cake with a button of whipped cream. Repeat around cake, leaving a little less than one inch of space between each.
Pipe whipped cream to fill in space between batons. Pipe whipped cream rosettes on top.
Variation: Skip the meringue and just do the whole thing with whipped cream.
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