2 (8oz) blocks of cream cheese, softened
Okay, the tea is steeping, so lets turn our attention to the mixing bowl. Add in your sugar, cornstarch, and pinch of salt, egg yolks, whole eggs, and give it a quick stir!
Squeeze your tea bags out, and bring the milk back up to a bare simmer and ssllloooowwwlllllyyyy add it to your sugar/egg mixture. If you add the heated milk all at once, you'll end up with sweetened scrambled eggs. You may be into that, but it won't make for a very good frosting. Just sayin....
This frosting smooths out perfectly, and with no effort!
Once you have your frosting over the top of the last layer, finish up frosting the rest of your cake, and stick it into the fridge and let it set over night. You can certainly stop at this point, and have a truly lovely cake filled with delicate, floral flavors. However, I'm not going to leave well enough alone! On Tuesday, I'm going to be making a marshmallow fondant to cover this cake with! Like I said in my last post, you can use any of these elements separately, and they would be lovely, or put all three together, and have a real treat! Have a great weekend, and I'll see you back here, Tuesday!