316 fondant stewart Recipes

marshmallows, powdered sugar, water, flavoring (vanilla, amaretto, orange essence, etc.), pepperment extract makes the fondant taste good. use clear vanilla if you don tsp want to add a tint to your fondant.)

butter cake, flour, baking powder, salt, butter, unsalted at room temperature, granulated sugar, eggs, vanilla extract, whole milk at room temperature, fondant topping, melted chocolate

white sugar, light corn syrup, water, egg whites, vanilla extract, almond extract, salt

unflavored gelatin, cold water, almond extract, light corn syrup, glycerin (some recipes say it s optional, believe me, it s a must), sugar, vegetable shortening (white )

eggs, granulated sugar, flour, flour, baking powder, unsalted butter, melted, oranges , juice and zest of, orange liqueur, orange (for decorating)

butter, sugar, eggs, vanilla extract, self-raising flour, apricot jam, marzipan, icing sugar, butter, icing sugar, vanilla extract, icing, chocolate

ready-to-use pure white rolled fondant, kit with various colors, powdered sugar , for dusting, jumbo-sized marshmallows, popsicle sticks

cornstarch, white fondant, dogwood blossom cutter, blossom mold, green and gold luster dust, leaf mold, leaf cutter

sheet roll-out fondant (can be found in most craft or specialty shops), roll toilet paper, frosting (like the tube kind at craft stores), grosgrain ribbon (and or or other decorations)

nonstick vegetable oil spray, cake flour, baking powder, salt, unsalted butter, room temperature, sugar, water, room temperature, egg whites, bittersweet chocolate bars, cut into 1/4-inch pieces, good-quality white chocolate (such as lindt, callebaut or baker s), chopped, philadelphia-brand cream cheese, room temperature, unsalted butter, room temperature, vanilla extract, almond extract, bakers rose gel base (or paste) color #7346 (from 1 1-oz bottle), raspberry preserves, baskets raspberries, regalice fondant, assorted unsprayed roses

eggs, egg yolks (i ll save the whites for pavlova), sugar, vanilla essence, butter, dark chocolate, broken into pieces, flour, dark chocolate melts (2 per cakelet)

sugar, water, cream of tartar (it makes a whiter candy), light corn syrup (karo)

sugar, sweetened condensed milk, vanilla extract, almond extract, coconut extract or 1 tsp orange extract, salt, pecans, finely chopped, pitted dates, red and green for holiday colors ), granulated sugar

fondant, simple syrup, semisweet chocolate, chopped, dozen fresh cape gooseberries, husks on

fondant, store-bought angel food cake, sandwich cookies, easter candy, cake decorating spray