Rout-cakes in the Form of Carrots

Ingredients

• paste (as prepared in previous recipes)
• red royal icing
• green angelica

Directions

1. Prepare the paste as in previous recipes.

2. Divide the paste into small pieces the size of a walnut.

3. Roll each piece into the shape of a small carrot.

4. Insert a small toothpick-like splinter into the thick end of each carrot.

5. Tie a piece of thread in a loop to the toothpick.

6. Suspend the carrots on a wire secured to two iron skewers stuck into a board.

7. Allow them to dry overnight.

8. Place the dried carrots on a baking plate and bake.

9. Dip the baked carrots in red royal icing and suspend them to dry.

10. Remove the wooden skewers and replace them with pieces of green angelica, using royal icing to secure them.