387 practical joke fondant fool Recipes

garlic-herb cheese spread, tb grated parmesan, fresh mushroom caps, she added 3 slices,crisp,cooked bacon crumbled, toasted walnuts chopped, paprika

dried fava/broad beans , soaked overnight, garlic, crushed, olive oil, juice of 1 lemon, salt, black pepper

sugar, corn syrup, jalapeno peppers,seeded and choppded very fine, water, powdered fruit pectin, baking soda, white baking chocolate, paraffin

dried fava beans (about 9 oz), chopped fresh flat-leaf parsley, extra-virgin olive oil, fresh lemon juice, kosher salt, ground cumin, garlic cloves, crushed, hard-cooked large egg, finely chopped

cakes, buttercream, shortening, cornstarch, orange fondant, dark brown fondant, light brown fondant, gum paste leaves, black fondant, pumpkin-size styrofoam sphere, cardboard base, cardboard cake round (slightly smaller than the cake.), spatula, plastic wrap, cake stand, rolling pin, wooden rod, clay tool, airbrush, sharp knife or exacto knife, duster brush, circular cutters

tomatillo, roma tomatoes, fresh jalapenos, poblano pepper, fresh garlic cloves, minced, cilantro, whole canned tomatoes, salt, black pepper, juice of1 to 2 lime (use 1 add more if necessary), white onion, cumin

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

maraschino cherry , quartered lengthwise, melted candy making chocolate, uncooked fondant (see )

eggs, separated, sugar, flour, melted butter, toasted almonds, butter, milk, light cream, sugar, cornstarch, eggs, dark rum, fondant, semisweet chocolate, melted, fondant, semisweet chocolate, melted, warm water, sugar, corn syrup, water

cream cheese, softened, mayo, crab meat, lump works the best, artichoke hearts, drained and diced, chopped white or yellow onion, good quality shredded parmesan

chocolate sandwich cookie crumbs 500 ml, chopped peanuts, separated 250 ml, granulated sugar, separated 125 ml, butter, melted 25 ml, heavy whipping cream, separated 500 ml, creamy peanut butter 500 ml, cream cheese, softened 2, icing sugar 500 ml, vanilla 25 ml, semi-sweet chocolate chips

unbleached all-purpose flour or as needed, table salt, sugar, cold unsalted butter , cut into 1/4-inch slices, cold vegetable shortening, cut into 4 pieces, cold vodka, cold water

flour, warm water, oil (i use regular crisco. canola doesn tsp work for this.), sugar, salt

teriyaki sauce, honey, garlic powder, ground ginger, red bell peppers , cut into 2 inch pieces, sweet onion, peeled and cut into wedges, whole fresh mushrooms, beef sirloin, cut into 1 inch cubes, boneless chicken breast halves, cut into cubes

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.

yellow cake mix (plus required ingredients), vanilla frosting, cornstarch , for dusting, white rolled fondant, red rolled fondant, caramel corn

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