61 white blue ice Recipes

ice, white rum, amaretto, blue curacao, lime juice, pineapple juice, fresh pineapple chunk

blue curacao, heavy cream, white creme de cacao, tequila, ice cube

cake mix, prepared, tub each pink and white icing, pastel writing icing, sugar cubes, strawberry and chocolate wafer cookies, sugar or waffle ice cream cones, pink and blue sugar crystals, muffin cups, muffin tin

vodka, gin, white rum, tequila, blue curacao, orange juice, low-joule diet lemonade, lime juice, cracked ice, lemon slice

unflavored gelatin (such as knox ), blue fruit-flavored gelatin mix (such as jell-o), white grape juice, ice, rock candy , or as needed, fish bowl, fresh mint, gummy fish candies, water

shortening, sugar, eggs, white vinegar, butter flavoring, vanilla extract, cake flour, baking cocoa, baking soda, salt, buttermilk, ice cream cake cones (about 3 inches tall), shortening, vanilla extract, sugar, milk, blue jimmies

butter, cubed, unsweetened chocolate, chopped, sugar, vanilla extract, eggs, king arthur unbleached all-purpose flour, salt, chopped pecans, butter, cubed, unsweetened chocolate, chopped, sugar, milk, vanilla extract, red, white and blue decorating icing

ice, pineapple juice, cream of coconut, white rum or 2 fl oz golden rum, blue curacao, lime juice

white rum, peach liqueur, blue curacao, pineapple juice, ice

ice cubes, part amaretto (recommended : disaronno), part blue curacao, part white cranberry juice, chilled, mint sprig, for garnish

blue curacao, galliano liqueur, coconut rum, pineapple juice, seltzer water, water, special equipment : novelty ice cube trays, maraschino cherries, chocolate chips (white or dark chocoale), lychee nut fruits (canned and pitted )

chunky peanut butter, butter, softened, crisp rice cereal, sugar, white candy coating, shortening, milk chocolate green m &m s or blue m&m s brand chocolate candies, tube red decorating icing, tube black decorating icing

flour, baking soda, ground ginger, cinnamon, nutmeg, cardamom, allspice, salt, molasses, unsalted butter, at room temperature, sugar, water, egg, at room temperature, royal icing , recipe follows, sugar, egg whites at room temperature, cream of tartar, lemon juice, your choices on tan, flesh, red, blue, green, yellow, purple, pink , orange, red, etc.

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.

unbleached all-purpose flour, white whole wheat flour or 1 cup whole wheat flour, salt, shortening, frozen, unsalted butter, chilled and cut into 1/2 inch cubes, ice water (or more ), olive oil, onions, thinly sliced, dry white wine, dried thyme, skirt steaks , cut crosswise on diagonal into 1/4-inch wide strips, coarse kosher salt, divided, coarsely crumbled stilton blue cheese, divided (1 1/3 to 1 1/2 cups), egg white, beaten to blend

unsalted butter, for the pans, all-purpose flour, for the pans, yellow cake mix (plus required ingredients), white chocolate, chopped, white sanding sugar, tubs vanilla frosting, drops neon blue food coloring, cake doughnut, halved, sugar ice cream cones, sugar , for dusting

amaretto (recommends disaronno), blue curacao, white cranberry juice, chilled, ice, mint (to garnish )

chicken wings (i used the ice glazed kind), all-purpose flour, garlic powder, salt, white pepper, vegetable oil, for frying, hot sauce, honey, dark brown sugar, blue cheese or 1 cup ranch dressing, for serving, paprika, salt, garlic powder (i use the garlic with parsley flakes kind), black pepper, onion powder, cayenne pepper, dried oregano, dried thyme