Elitetwigs Icebreaker Cocktail Recipes

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ELITETWIG'S ICEBREAKER COCKTAIL



Elitetwig's Icebreaker Cocktail image

A Feel-good fruity cocktail, with a fresh and slightly sour taste. Simple as all the ingredients are blitzed together! The recipe is per head so just type in how many people you'll be serving for!

Provided by EliteTwig

Categories     Beverages

Time 5m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 4

40 ml tequila
40 ml grapefruit juice
1 tablespoon Cointreau liqueur (can use Triple Sec)
1 tablespoon grenadine

Steps:

  • Place all ingredients into a blender, ADD ICE, and blitz.
  • Then serve! Bottoms up!

Nutrition Facts : Calories 69.7, Sodium 5.8, Carbohydrate 17.2, Sugar 13.1, Protein 0.2

ELITETWIG'S FIRST TIME GUIDE TO ICE A CHRISTMAS CAKE.



Elitetwig's First Time Guide to Ice a Christmas Cake. image

Make and share this Elitetwig's First Time Guide to Ice a Christmas Cake. recipe from Food.com.

Provided by EliteTwig

Categories     Dessert

Time P3D

Yield 1 icing decoration, 1 serving(s)

Number Of Ingredients 5

500 g marzipan
1 kg royal icing (ready to roll)
25 g apricot jam
50 g icing sugar
1/2 teaspoon yellow food coloring

Steps:

  • If you have thawed your Christmas Cake please de-thaw prior to using this guide. If you have your Christmas Cake ready -- Let's go.
  • Warm Apricot Jam through until it sightly bubbles. Either on the hob or in the microwave for 10-15 seconds. Set this aside.
  • Dust surface with a little icing sugar.
  • Roll out marzipan, dusting now and then, to desired size enough to cover cake top and sides.
  • Brush Cake with Apricot Jam, this ensures marzipan will stick.
  • Lift onto rolling pin and smooth out over cake, so it sticks to cake.
  • Trim excess.
  • Wrap Cake in clingfilm and leave for marzipan to harden for 2 days. Please store in a dry cool place.
  • 2 DAYS LATER.
  • Remove clingfilm, and brush marzipan surface with water.
  • Prepare royal icing as described in steps 3, 4 and 6, 7.
  • With excess icing roll into a ball and create a whole in the centre add drop of yellow food colouring and work the icing, dusting with icing sugar to prevent sticking.
  • Once the icing has a consistent light yellow colour, roll out icing to a 1/2 cm thickness all over.
  • Take a star shape cookie cutter (or any other shape you prefer) and cut as many stars as you can, re roll icing if more stars needed.
  • Brush the back of the stars with water (not too much just enough to stick) and arrange on cake.
  • At edges press stars down and trim any excess such as points that go over the edge.
  • Once all stars have been placed, leave cake for 24hours so icing can harden.
  • Dada! On professionally looking Christmas Cake! Well Done!

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