98 for pour sugar Recipes

sugar , sifted, water, light corn syrup, unsweetened chocolate, chopped, almond extract

vegetable oil (for deep frying), plain flour, self raising flour, caster sugar, cold water (icy cold), apples (pink lady recommended, cored and sliced), sugar, cinnamon (ground ), butter, brown sugar, cream (pouring)

sugar, lemon zest, grated, almonds, shelled, eggs, egg yolks, unsalted butter, softened, unbleached all-purpose flour, baking powder, salt, sugar, pouring custard

pear halves in light syrup, flour, sugar, plain yogurt, eggs, vanilla, brown sugar

eggs, butter, dark semi-sweet chocolate, granulated sugar, all-purpose flour , unsifted, cream, fresh raspberries or 8 oz frozen raspberries, granulated sugar, grand marnier or 2 tsp chambord raspberry liquor

powdered sugar, milk, light corn syrup, clear vanilla extract, white icing color, almond extract

layers of chocolate cake, cashews , roasted, unsalted, heavy cream, semisweet chocolate, light corn syrup, brown sugar , firmly packed, butter, salt, heavy cream

all-purpose flour, baking powder, ground cinnamon, ground ginger, baking soda, salt, ground nutmeg, ground cardamom, brown sugar, water, oil, molasses, eggs, brown sugar, butter, water

unsalted butter, unsweetened chocolate, coarsely chopped, granulated sugar, unbleached all-purpose flour, eggs, lightly beaten, pure vanilla extract, bittersweet chocolate, coarsely chopped, unsalted butter, softened to room temp, powdered sugar , sifted, half-and-half cream, pure vanilla extract

cream cheese, at room temperature, salt, whole lemons , zested and juiced, almond liqueur, eggs, at room temperature, sugar, mascarpone cheese, at room temperature, fresh fruit, cut into bite-size pieces, lemon, juiced, sugar

unsalted butter, kosher salt, cocoa powder (use your best , dutch-processed is best), instant espresso powder, whole milk, powdered sugar, vanilla, nuts (pecans, wal , but toast them first) (optional)

chocolate cake mix (i use devils food), cherry pie filling, eggs, almond extract, sugar, butter, milk, semi-sweet chocolate chips

pouring cream, port wine, egg, chocolate fudge topping, powdered sugar icing, ice cubes, pouring cream, extra, ground nutmeg, to serve, chocolate cream wafer, to serve

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.