138 sugar ice see Recipes

ice cubes, gin, vodka, white rum, tequila, cointreau, fresh lemon juice, sugar syrup (see note ), cola, lemon slice, to decorate

carrots, trimmed and shredded, sugar, eggs, corn oil, flour, baking powder, baking soda, cinnamon, salt, vanilla extract, raisins, walnuts grated or broken into small pieces (optional), cream cheese icing (see following recipe), cream cheese, at room temperature, butter, vanilla, confectioners sugar, you may want to double this icing recipe if you have a four layer cake. i double it anyways cuz i love this icing

crisp gingersnap cookies, sugar, butter or margarine, melted, pumpkin, chilled, pumpkin pie spice, caramel ice cream topping, vanilla ice cream, softened (see notes ), hot fudge sauce or chocolate ice cream topping, candied walnuts

crisp gingersnap cookies, sugar, butter or margarine, melted, pumpkin, chilled, pumpkin pie spice, caramel ice cream topping, vanilla ice cream, softened (see notes ), hot fudge sauce or chocolate ice cream topping, candied walnuts

strawberries (225 g, fresh or frozen ), granulated sugar, strawberry ice cream, milk (see note ), lemon , juice and zest of, but zest & reserve same b4 juicing the, orange , juice of, sugar, ice cubes (see note )

milk chocolate, chopped, half-and-half, whipping cream, egg yolks, sugar, cinnamon, vanilla, toasted almonds (see note in description) or 1/4 tsp almond extract (see note in description)

unsalted butter, at room temperature, sugar, sugar, pure vanilla extract, almond extract, ground cinnamon, fine sea salt, egg, all-purpose flour, coarsely chopped dried tart cherry (see cook s note), blanched slivered almond, toasted and coarsely chopped (see cook s note), powdered sugar , sifted, pure vanilla extract, water, plus extra , as needed

coconut milk powder (see note ), hot tap water, heavy cream, chilled, pastry cream, filling mix (see note ), sugar, coconut flavoring (extra strong ), shredded coconut (optional)

ice cubes, gin, vodka, white rum, tequila, cointreau, fresh lemon juice, sugar syrup (see note ), cola, lemon slice, to decorate

ice cubes, gin, vodka, white rum, tequila, cointreau, fresh lemon juice, sugar syrup (see note ), cola, lemon slice, to decorate

ap flour, ground ginger, baking soda, ground cinnamon, salt, butter, softened, brown sugar, molasses, egg, royal icing (see below ), powdered sugar icing (see below ), decorative candies

heavy cream, powdered sugar icing (see note ), ground cardamom, mandarin oranges, unpeeled, eggs, almond meal, caster sugar, baking powder (see note ), vanilla essence, caster sugar, extra, mandarin juice (fresh ), water, ground cardamom, extra, to serve, melted butter , to grease

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.

powdered sugar, butter, softened, eggs, see note, vanilla extract, see note, shortcake cups or 3 dozen ladyfingers, crushed pineapple, maraschino cherry, whipping cream

heavy cream, sugar, water, egg yolks, orange-flavored liqueur (recommended : grand marnier), rasped orange zest, see cook s note, butter, special equipment : 8 (4-oz) ramekins, parchment paper or aluminum foil, a rasp, a heavy-duty electric mixer fitted with a whisk attachment

sugar, water, light corn syrup, pure vanilla extract, as desired (see suggested colors below)

coarsely chopped pecans, see note, brown sugar, firmly packed,see note, ground cinnamon, see note, freshly grated nutmeg, see note, unsalted butter, room temperature,see note, vanilla extract, see note, sugar, unbleached flour, baking powder, milk , plus, milk, egg whites, room temperature (save yolks for frosting), water, granulated sugar, vanilla extract, granulated sugar, water, egg yolks, room temperature (lightly beat all but 3 extra whites with pinch salt and freeze for other use), butter or 1 1/2 cups margarine, cut into pieces,room temperature, powdered sugar , sifted, vanilla extract, coarsely chopped pecans, toasted, heavy cream , if needed to thin, pecan halves

unsalted butter, at room temperature, sugar, pure vanilla extract, pure almond extract, ground cinnamon, fine sea salt, egg, all-purpose flour, coarsely chopped dried tart cherries (see cook s note), blanched almonds, toasted and coarsely chopped (see cook s note), powdered sugar , sifted, pure vanilla extract, water, plus extra , as needed