27 moon icing Recipes

red velvet cake mix (regular size), blue moon ice cream, softened, heavy whipping cream, marshmallow creme, red, white and blue sprinkles, blue colored sugar

ice, crushed, vodka, blue curacao, whipping cream, vanilla-flavored syrup , like torani, fresh orange juice, cointreau liqueur

blue ice american vodka, blue curacao, sprite (or 7-up ), lime (a squeeze for drink & a slice for garnish), crushed ice

butter, softened, sugar, vanilla extract, king arthur unbleached all-purpose flour, ground almonds, salt, blue moon ice cream, softened, meringue powder, sugar, warm water (110o to 115o), assorted gel or liquid food coloring, peppermint stick

crushed ice, vodka, blue curacao, whipping cream, vanilla-flavored syrup (such as torani), fresh orange juice, cointreau or other orange-flavored liqueur

milk, sugar, salt, half-and-half, vanilla extract or 1/2 tsp vanilla oil, whipping cream, vanilla pudding mix, raspberry flavored oil or 1 cup frozen raspberries, pureed, lemon flavored oil or 1 tsp lemon extract

lollipop sticks, chocolate flavor moonpies, orange candy melts, zip-top plastic bag, scissors, wax paper, halloween candies, halloween sugar cake decorations, decorator icing, ribbon (optional)

butter, cubed, semisweet chocolate, chopped, eggs, sugar, brown sugar, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, salt, cream cheese, softened, sugar, cornstarch, egg, vanilla extract, caramel ice cream topping

milk, heavy cream, granulated sugar, vanilla extract, raspberry extract

premium vanilla ice cream, blue curacao, white creme de cacao

water, flour, cold milk, cream cheese, softened, butter, eggs, vanilla instant pudding, chocolate ice cream syrup

vodka, advocaat, orange soda , like fanta, fresh cream, nutmeg, ice

fudge sauce , heated in small bowl in microwave, fudge swirl ice cream, moon pies, coarsely chopped, cream

cold sake, peach stolichnaya vodka, blue curacao, sweet-and-sour mix, ice cubes

cold sake, peach stolichnaya vodka, blue curacao, prepared sweet-and-sour mix, ice cube

fresh rosemary , plus more for garnish, sugar, water, good-quality peach nectar, ripe peaches, pitted and sliced into thin half-moons (about 18 slices each), ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice), water

all-purpose flour, plus more for dusting, salt, cold butter , cut into pieces, shredded sharp cheddar, ice water, cinnamon-sugar , for dusting, all-purpose flour, baking powder, baking soda, salt, carrots (about 8 oz), peeled and grated, beets (about 1 lb), peeled and grated, oil, granulated sugar, eggs, sour cream, at room temperature, lemon juice, zest of 2 lemons, cream cheese, butter, powdered sugar , sifted, vanilla extract, ground cinnamon, apples, cored, peeled and chopped, granulated sugar, ground cinnamon

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.