Candy Cane Sugar Cubes

Directions

• Arrange cubes in a single layer in a 15x10x1-in. baking pan. Push cubes to one side; pack into pan with rolled-up foil to stabilize cubes for decorating.
• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep unused icing covered at all times with a damp cloth.
• For decorating, remove 2/3 cup icing to a small bowl; add 2 teaspoons water. Add a very small amount of yellow food coloring to tint icing pale ivory so it will show on white cubes. (Leave icing white if using brown cubes.)
• Cut a very small hole in the corner of a resealable plastic bag or insert tip #2 into a pastry bag. Fill bag with icing; pipe each sugar cube with a candy cane shape.
• Let dry at room temperature for at least 2 hours or overnight before painting stripes on canes. (For faster drying, heat oven to 150°, turn oven off and place tray of cubes in oven for 1 hour.)
• For stripes, add 1/8 teaspoon water to 1 teaspoon icing. Add enough red food coloring to make a dark red. With paintbrush, add stripes to canes. Let stand until dry.