Marshmallow Flowers Recipes

LARGE MARSHMALLOW FLOWER

Steps:

• Snip off top-to-bottom slices all around the marshmallows, leaving a sticky core (which you can eat)-each wedge will have a sticky inside and a powdery outside. You should have about 15 petals.
• Press the sticky sides into the blue sanding sugar. Arrange about 10 petals around the edge of the cupcake so that they extend slightly over the edge. Arrange the remaining petals in a second layer on top of the first.
• Cut 2 small pieces from the black licorice, dab some frosting on the ends and dip in the yellow sanding sugar. Stand it in the center of the flower.

MARSHMALLOW FONDANT FLOWERS AND BUTTERFLIES

Steps:

• For the marshmallow fondant: combine the marshmallows and 1 tablespoon water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 1/2 minutes.
• Pour about three-quarters of the sifted confectioners' sugar into the marshmallows and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased latex gloves) and dump the mixture onto the counter. Knead, adding more confectioners' sugar a little at a time, until the fondant is very smooth, not sticky and holds its shape in a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and refrigerate for several days. (Let return to room temperature before using.)
• For the flowers and butterflies: Divide the fondant into 3 pieces. Working with one piece at a time, made an indentation in the top with your thumb and drop in food coloring (start with about 4 drops). Grease your hands and counter with shortening (or wear greased latex gloves). Knead the dough until the color is even, adding more food coloring if you want it darker. Wrap in plastic while you repeat with the remaining pieces of dough and different colors.
• To make a rose, pinch off a walnut-size ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll the fondant to a scant 1/8-inch thickness. Use a small round cutter (about 1 1/4 inch) and punch out 10 to 12 rounds. Roll the first round around itself to create the inside of the rose. Continue to roll the pieces around each other, starting one petal halfway after the previous. Press the bottom together and peel the petals back slightly to open the rose.
• To make a daisy, pinch off a walnut-size ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll to a scant 1/8-inch thickness. Use a 6-petal flower cutter (any size between 2 and 2 1/2 inches) to cut out as many flowers as you can. Use a toothpick to press a line down the center of each petal. For each flower, roll some fondant in a contrasting color into a ball slightly smaller than the center of the flower. Press to flatten slightly and poke the top all over lightly with a toothpick . Brush the bottom lightly with water and stick it in the center of the flower. Lay the flowers inside an egg carton to dry so the petals stand up, 2 to 3 hours.
• To make a butterfly, pinch off a walnut-sized ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll the fondant to a scant 1/8-inch thickness. Use a 6-petal flower cutter (any size between 2 and 2 1/2 inches) to cut out a few daisy shapes. Cut and remove the top and bottom petal with a paring knife, leaving a V-shaped notch; the 4 remaining petals should look like a butterfly's wings. Pinch off 4 tiny pieces of fondant in a different color and roll into balls. Flatten to make spots for the butterfly's wings and attach to the wings, using a little water to adhere. Pinch off a small piece of fondant in a third color and roll into a snake about 2 inches long. Snip the top third in half lengthwise with scissors and pull apart to make antennae. Attach to the body with a little water. Lay a piece of parchment over a rolling pin and lay the butterfly on it, face-down, to dry, about 4 hours and up to overnight.

MARSHMALLOW CHICK FLOWER

Steps:

• Snip the chicks horizontally, starting at the heads, into 1/8-inch-thick petals. You should have about 8 petals of varying sizes.
• Arrange 4 petals at 12, 3, 6 and 9 o'clock around the cupcake. Put the remaining 4 petals on top and between them. Put the gumball in the center.

MINI MARSHMALLOW FLOWER

Steps:

• Put the chewy candy in the center of the cupcake. Snip the marshmallows in half diagonally, and press the cut sides into the nonpareils. Arrange them in a petal pattern around the candy.

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

BLOOMING MARSHMALLOW FLOWERS

Steps:

• Combine the gelatin with 1/3 cup water in a small bowl. Combine the confectioners' sugar and cornstarch in a separate bowl. Sprinkle 2 tablespoons of the cornstarch mixture in a 9" x 13" quarter sheet tray.
• Cook the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan over medium-high heat until the sugar reaches 235 degrees F on a candy thermometer, 3 to 5 minutes. Transfer to a large bowl and combine with the bloomed gelatin and vanilla bean seeds. Beat with a hand mixer on medium high until thick and fluffy, about 6 minutes. Spray a rubber spatula with cooking spray and use it to scrape the marshmallow mixture into the prepared pan. Spread evenly and dust with the remaining cornstarch mixture. Let set overnight at room temperature.
• Spray a 2-inch flower-shaped cookie cutter with cooking spray and cut out 12 flower marshmallows. Save the marshmallow scraps to cut into small cube-shaped marshmallows, if desired.
• Melt the white chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl shouldn't touch the water), stirring occasionally. Place three candy pearls in the center a flower. Gather the petals at the top to close the flower and dip the bottom in the melted chocolate to hold it together. Place in a flexible 12-cup mini cupcake pan to set. Repeat with the remaining flowers.
• To serve, pop the flowers out of the muffin cups and place them in hot chocolate to watch them bloom.

FLOWER CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Make, bake and cool cake mix as directed on box for 24 cupcakes. Frost cupcakes with frosting.
• Spray blades of kitchen scissors with cooking spray. Cut each marshmallow crosswise into 4 slices; sprinkle slices with colored sugar. Arrange 5 slices on each cupcake in flower shape. Place candle in center of each flower. Store loosely covered.