36 centerpieces Recipes

sugar, fast rising yeast, bread flour, salt, water, milk, butter, instant potato flakes, egg

berry blue gelatin, boiling water, cold water, unpeeled potatoes, carrots, green peppers, strawberries , grapes, and chunks of honeydew, cantaloupe, star fruit and pineapple, whole pineapple

layer chocolate cake, chocolate frosting, chocolate chips, little debbie boston cream rolls

fresh pineapple, trimmed and cored, seedless watermelon slices, cantaloupe balls, honeydew balls, kiwifruit, peeled and sliced, seedless red or green grapes, melon, lemon and mint leaves, optional

assorted fruit, unflavored gelatin, cold water, superfine sugar, edible or silk leaves, optional

radishes, kale leaves, divided, head cabbage, carrot, peeled, toothpicks, raisins, pimiento strips (1-1/4 inches long), head red cabbage, tomatoes, pimiento-stuffed olives, pitted ripe olives, drained

radishes, green onions, pumpkin (about 8 inches in diameter), head cabbage, cucumber, fresh cauliflowerets, fresh broccoli florets, wooden skewers, carrots, cut into 1-1/2-inch lengths, fresh green beans, tomatoes, fresh asparagus spears, toothpicks, fresh parsley sprigs

cream cheese, softened, unsweetened pineapple juice, sugar, grated orange peel, lemon juice, ground ginger, flaked coconut, toasted, fresh pineapple, grapefruit, navel orange, lemon, styrofoam rounds (four 10 inches x 1 inch, four 6 inches x 1 inch), wooden dowels (1 8 inches x 1/4 inch, one 4-1/2 inches x 1/4 inch), floral metal greening pins, seedless green grapes, seedless red grapes, fresh strawberries, silk flowers with leaves, yogurt of your choice

pineapple slices, whole, banana, firm and cut in half, maraschino cherries or 6 red-hot candies, candied mint leaves ( )

pillsbury best all purpose flour, salt, crisco baking sticks all-vegetable shortening or 3 cups crisco all-vegetable shortening, sugar, vanilla extract, egg yolks, orange juice, count) set star-shaped cookie cutters (in graduated sizes, 2-inch to 8-inch diameters), powdered sugar, meringue powder, warm water, holiday decorator sprinkles

lettuce leaves (optional), broccoli, & broccoflower heads blanched, petite carrot, mixed vegetables , grape tomatoes, cherry tomatoes, mixed olives, giardiniera (mixed pickled vegetables), carrot (cut in a star with a cookie cutter)

bosc pear (head ), cantaloupes (body) or 1 honeydew melon (body), cubed cheddar cheese (beak and tail feathers), red bell peppers (snood, feet and side feathers) or 1 -2 yellow bell pepper (snood, feet and side feathers), raisins (eyes), seedless grapes (tail feathers), bamboo skewer, toothpick

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.

bean dip, taco seasoning mix, sour cream, shredded cheddar cheese, chopped green chili, sliced black olives, green onion (sliced ), tomato (squeezed and diced )

layer chocolate cake, chocolate frosting, chocolate chips, little debbie boston cream rolls

scant 3 cups sugar (1 kilo), vinegar (40 g), water (250 g), food color paste assorted colors

bittersweet chocolate , tempered, white chocolate , tempered, special equipment : two dish mats, absolutely clean and free of dirt or grease, special equipment : any plastic or metal object you d like to mold, such as a soap holder, a slotted spatula, a potato masher, dish mat with holes, absolutely clean and free of dirt or grease

gold spray paint, clay pot, floral foam to fit inside pot, new small flat paintbrush, styrofoam ball, milk chocolate candy coating, melted (about 1/2 cup), length of 3/8-inch wooded dowel, double-sided transparent tape, yards of gold metallic cord, craft scissors, white (tacky ) glue, gold-flecked tulle netting, craft wire, two large wire-edged bows, toothpicks, coconut truffles (recipe on opposite page), paper or foil candy cups