Large Marshmallow Flower Recipes

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.

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.

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.

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.

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely in pan. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes, adding about 2 tsp. to each. Refrigerate 3 hours.
• Tint COOL WHIP with food coloring; spread onto cupcakes.
• Cut each large marshmallow crosswise into 5 pieces with kitchen shears. Arrange 5 on top of each cupcake to resemble flower. Place 1 miniature marshmallow in center of each. Sprinkle with sugar.

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.