39 fondant icing icing Recipes

butter, sugar, eggs, vanilla extract, self-raising flour, apricot jam, marzipan, icing sugar, butter, icing sugar, vanilla extract, icing, chocolate

icing sugar / powdered sugar, liquid glucose, egg white, selection of food colorings (optional)

unsalted butter, plus extra to grease, cocoa powder , to dust, bitter chocolate, in pieces (minimum 70% cocoa solids), egg, egg yolk, caster sugar, plain flour, icing sugar , to dust, scoops vanilla ice cream, to serve

agar-agar flakes, agar-agar flakes, cold water, liquid glucose (there is a glucose mixture that wilton sells, but you can use light corn syrup, you ll just get a so), vegetable shortening, glycerin, sugar (about 2 lbs., 8 cups is a lot, plan on using more like 6. the 8 really makes it stiff and dry or cra), as desired (icing color), flavoring , as desired

unsalted butter, plus extra to grease, unsweetened cocoa powder , to dust, good-quality dark, bittersweet chocolate (minimum 70% cocoa solids), in pieces, egg, egg yolk, superfine sugar, tia maria liqueur, all-purpose flour , sifted, creme fraiche or vanilla ice cream, to serve

cocoa powder , for dusting, bittersweet chocolate, chopped into small pieces, unsalted butter, cut into small pieces, eggs, sugar, all-purpose flour, vanilla ice cream , for serving, fresh raspberry , for serving

dark cooking chocolate, unsalted butter , cut into pieces, eggs, egg yolks, caster sugar, flour, cocoa , to dust, cream or ice , to serve

white mini marshmallows (use a good quality brand), water, icing sugar (please use cup&h cane powdered sugar for the best results), crisco shortening (you will be digging into it so place in a very easily accessed bowl)

white mini-marshmallows (use a good quality brand), water, icing sugar (please use cup&h cane powdered sugar for the best results), crisco shortening (you will be digging into it so place in a very easily accessed bowl)

marshmallows or 2 (16 oz) bags mini, rice krispies, divided, unsalted butter, divided, orange paste food coloring, divided (try wilton brand), green food coloring paste, black fondant or black icing

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.

oil, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, organic carrots (about 3 large), pineapple (1 large golden ), hickory nuts, milk, cream, sugar, divided, glucose, salt, cream cheese or (recommended : brilliant savarin cheese), egg yolks, carrot reduction (need 30 large carrots), pineapple reduction (need 1 large pineapple), milk, heavy cream, sugar, dry milk, dry glucose, ice cream stabilizer, fresh pineapple puree (2 large golden pineapples), sugar, pectin nh (found in specialty stores), salt, vanilla extract, cocoa butter, white chocolate (recommended : valhrona), salt, vanilla extract, glucose, fondant icing, whole hickory nuts, toasted, toothpicks, masking tape, white tempered chocolate

powdered sugar, milk, light corn syrup, clear vanilla extract, white icing color, almond extract

white sugar, water, cream of tartar, salt, ice cold water (replace 2 tbsp with pure extract flavoring), unflavored gelatin (2 small packets), glycerin (available at local drug store in first aid dept), vegetable shortening, powdered sugar (2 bags), gum paste

cocoa, butter, bittersweet chocolate, chopped, eggs, egg yolks, sugar, flour, icing sugar

nonstick cooking spray and all-purpose flour for pans, white cake mix, butter, softened, egg whites, buttermilk, sugar, meringue powder, lemon juice, warm water, cornstarch , for rolling fondant, diameter stainless steel bowl, diameter stainless steel bowl, diameter stainless steel bowl, cardboard cake round, cardboard cake rounds, cardboard cake rounds, ready to use gum paste (available at crafts stores), vine leaf shaped gum paste cutter (available at craft stores), ready to use white rolled fondant icing (available at craft stores), pastry bag or resealable plastic bag, pastry tip (#2 or similar)

all-purpose flour, for pans, yellow cake mix, unsalted butter, softened, eggs, buttermilk, sugar, meringue powder, lemon juice, warm water, sugar cones, piping gel, pink and orange nonpareil sprinkles, ready to use white rolled fondant icing (available at craft stores), cornstarch , for rolling fondant, pink candy coated licorice candies (recommended: good and plenty), rainbow licorice twists, 8 pink and 4 orange (recommended: swizzles), orange sour candies (recommended : starbursts), orange candies (recommended : spree), strawberry candies (recommended : starbursts), cherry candies (recommended : starbursts), white candy coated gum (recommended : chiclets), orange segment jelly candies, by 3-inch) high square cake pans, extra-large muffin pan, cardboard cake board, cardboard cake board, resealable plastic bag