1 pair of scissors to cut open the icing bag
1 small glass bowl to melt butter in the microwave for 10 – 15 seconds
1 medium bowl for mixing
1 wooden spoon
1 dinner plate
a pastry brush
1 small bowl for lemon juice
clean cloth or net
1 x 250 g Ina Paarman’s Vanilla Icing Kit
2 T (30 ml) melted butter
2 T (30 ml) fresh lemon juice
hundreds and thousands or edible glitter
extra lemon juice for brushing
Pour the dry icing into a mixing bowl (remove the nozzle, you won’t need it this time). Spoon out 2 T of icing and keep on one side in a cup, to sprinkle on the table before rolling the mixture into sausages. Add the melted butter and lemon juice to the remaining icing in the bowl.
Stir well with the wooden spoon. You will find it difficult and lumpy at first, but with mixing it will blend and come together. Work the mixture with your hands into one round ball. Cut the dough ball in half.
Sprinkle a little of the reserve icing sugar on a clean surface and roll each half into a thick sausage.
Cut into 1 cm lengths.
Brush one side of each slice with lemon juice. Pour the hundreds and thousands or glitter out onto a dinner plate and push the lemon side into the 100’s & 1000’s to cover. Repeat with the other side.
Cover with a clean cloth or net. Leave to dry out overnight, before wrapping them up as gifts.
Pack into a small box or make cones with coloured paper. Decorate them with ribbons and stickers (see pic).