Sugared Fruits
Sugared fruits lend a dreamy, still-life aura to any cake—and, as we learned from Claire Ptak, they can be made in minutes.
- MakesMakes enough to decorate a 9-inch cake
These sugared fruits are a stunning way to finish desserts such as Claire Ptak’s three-layer spice cake, lending the dessert a dreamy, still-life aura. They’re surprisingly easy to make and are best done at least an hour or up to a day in advance to give the coating time to set. Smallish, firm, sturdy fruits with skins that hold up well at room temperature work best; avoid berries, which are too soft and delicate. If you’re concerned about using raw egg, opt for pasteurized egg whites sold in the refrigerator section of the grocery store.
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