Cooking 9/10ths of the time

This is a short but fervent blog entry regarding butter icing, or "frosting" as those crazy cats in America put it. I guess it looks like snow, thus frosting. Or perhaps it sits on the top, like ah, frost does. As you can see I have done some fairly careful research. I have a couple of great icing recipes, anyone who reads this blog knows that I tend to favour the good old lemon juice icing. It's a classic: timeless, white and pristinely drippy (fuck off spellcheck, pristinely may not be a word, but if Words with Friends can refuse "wize", then I rest my case. And I don't care that I mixed my metaphors and I also don't care that wize isn't actually a word). Let's get back to frosting, let's leave nasty pedantic grammatical shit behind us and glide into the world of butter and icing sugar, beaten together to form the queen of the toppings. Gabe loves frosting - that is a given, what child doesn't like frosting? He likes cupcakes simply...

This is a semi post, a part post, a quasi sectional piecemeal piece of fluff. I find it easy to justify this post with it's non recipe goodness, because I have a photo. Smile girls! Aren't they gorgeous? Gabe and I made them. These cupcakes were the fist time that I used my BIG FAT piping nozzle, I have been dying to use it, but it requires me using disposable bags because it's so big and fat. It makes a satisfyingly large curl on top of the cupcakes. Gabe was in charge of cachous, of course, he eats them and then he pokes them into the cupcakes. Cachous, for the uninitiated, are those little ball things. We did not make the flowers. Are you mad. No way. I buy that crap. Derivative art style cupcakes Here is the Andy Warhol version. I get disproportionate enjoyment from filters. I especially love Gaussian blur. WTF is that? Gaussian? Honestly.