I had so much fun making the sugared limes the first time, I decided to try it again!
I made these a bit smaller than the originals. I also took my own advice and used water to stick the pieces together upon reassembly. It worked very well. There wasn't any of the wonkiness in the middle that the first set had. (Tutorial here) Also, because I planned to make them smaller, I only used six segments, instead of eight.
And I used a razor blade (very clean) to slice them. The first ones were too big for a razor blade. However, I recently remembered that I used to have a very long slicing/razor blade for polymer clay use. I imagine that would work well for larger slices.
Here's a close-up. It's a little fuzzy. Forgive me.
Of course, I put them on Coconut Cupcakes with Ginger Lime Curd Filling Because I love those cupcakes. And I couldn't think of anything else to put a lime on.
As an aside, if you make these cupcakes, and you space out and add the beaten egg whites to the batter before you add the flour, you can and add the flour afterward with no ill effect. And, if upon adding the flour, you look over and realize the buttermilk is still sitting there in the measuring cup, you can go ahead and add that last, and everything will be ok. Not that I would do something like that.
Anyhoo, all ended well, and I took them to work and they were all gone by the end of the night. Several people asked me where I bought the limes. Folks were quite impressed to learn that they were homemade. :-)
When it was too late, I realized that I could have made lemon toppers for the Pink Lemonade Cupcakes from last month. And they would have been adorable with pink-sugared edges. Maybe next time. Or maybe orange slices for vanilla cupcakes with orange creamsicle icing. They would also be cute around the edges of a cake. The possiblities are almost endless!
That's all for today.