• 14 orange
• cornstarch, as needed
• sugar, as needed

1. Roll and squeeze oranges (allow pulp to fall into mixture).
2. Grate 1⁄2 cup of orange peel for mixture.
3. Cook low in a sauce pan and add sugar (to taste).
4. Use a teaspoon of cornstarch to thicken frosting, if needed.
5. Let cool completely, then spread on cake.

recipe: Bertha King // photo: daringgourmet.com