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Thinly slice citrus fruit. Here we used oranges, lemons and limes. Line 10-ox. ramekins with plastic wrap. Dip each citrus slice in sugar syrup, then place in the ramekin. Overlap slices, making sure that there is no hole in the bottom of the citrus bowl. Freeze at least 8 hours. Before serving, gently peel plastic wrap from citrus bowls.
Pipe canned white frosting around the top edge of the cone; sprinkle with colored sugar,…
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Cut a piece of parchment paper that is large enough to cover the cookies or candies you want to…
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