Lemon-Cream Cheese Frosting- Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest. Makes 3 1/2 cups.
Gumdrop Rose Petals- Using your thumbs and forefingers, flatten 1 small gumdrop to 1/8-inch thickness, lengthening & widening to form a petal shape. Dredge lightly in granulated sugar to prevent sticking as you work. Repeat procedure for desired number of petals. Place petals on a wire rack, and let stand uncovered for 24 hours. Holding each petal between your thumbs & forefingers, use your thumb to press the lower center portion of the petal inward, cupping the petal. Gently curl the top outer edges of the petal backward. Plan ahead when making rose petals- They need to stand for about 24 hours to stiffen slightly before adding the finishing touches that make them look so realistic. Use a single brightly colored gumdrop to shape the petals, or knead two colors together such as red & white to make pink. Add more white to soften the color and create a paler pink, or add a pinch of yellow to highlight a portion of the petal.
Dampen fingertips to prevent sticking when kneading gumdrops together. (A folded paper towel moistened with water works great—it's like a stamp pad for your fingertips.) It's easier to work with just 3 or 4 gumdrops at a time when blending new colors. After kneading several together, dredge lightly in sugar, and divide the mixture into small gumdrop-size portions for shaping individual petals and flowers.
Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.) Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
Originally Submitted
3/8/2011
0 Out of 5 from
0 reviews
You can add this Heavenly Angel Food Cake recipe to your own private DesktopCookbook.
