I quit doing stuff like that when I lost all taste for icing made of white sugar and dye. I did move all my icing tools, but want to use them for better decorating ingredients.
Those are lovely, but I agree, I can almost feel the icky sugar high just looking at them. Still haven't figured out a great frosting that actually feels good to eat. One day...
“Action on behalf of life transforms. Because the relationship between self and the world is reciprocal, it is not a question of first getting enlightened or saved and then acting. As we work to heal the earth, the earth heals us.” ~ Robin Wall Kimmerer
I've been thinking this morning that succulents are green... and so is basil mixed into cream cheese.
Doesn't have to be sweet in any way. I'm not a sweetener fan, I like things with other flavors.
Hmmmm...
Whipped cream stabilized (if desired) with gelatin sweetened as you like (honey, stevia...) makes a wicked "icing" substitute.
My favorite is finely ground/used coffee (even freeze dried crystals) and a bit of cocoa for a mocha "spread" on angel food or dark chocolate cake. Mmmmmmm....
Lorinne Anderson: Specializing in sick, injured, orphaned and problem wildlife for over 20 years.
The normal topping for carrot cake is sweetened cream cheese. I imagine that could be used with various colourants as a buttercream alternative.
As an aside: my sister had a pork pie cake as her main wedding cake, with ornamental pigs etc. in the pastry decoration. It was fabulous!