Homemade Marshmallow Chicks Recipes

Steps:

• Spread 3/4 cup of the pink sanding sugar in the bottom of an 8-inch square pan. Line a rimmed baking sheet with wax paper and cover it sparsely with 1/3 cup of the yellow sanding sugar. Prepare a piping bag with a 1/2-inch pastry tip.
• Pour 2/3 cup of cold water into the bowl of a stand mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.
• Put the granulated sugar and 1/2 cup cold water in a small pot over medium-high heat. Cook, stirring, until the sugar is dissolved, about 4 minutes. Attach a candy thermometer to the pot, bring the mixture to a boil and boil until the thermometer registers 238 degrees F, about 8 minutes. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides as the syrup boils.
• Carefully pour the hot sugar syrup into the bowl with the gelatin and whisk the mixture by hand for a few minutes to cool it slightly. Then, using the whisk attachment, whisk the mixture on medium-high speed until soft peaks form, 9 to 11 minutes. Add the vanilla and mix for another 30 seconds.
• Put half of the mixture (about 2 cups) into a large bowl. Add about 5 drops of pink gel food coloring and gently fold with a rubber spatula to combine and until no streaks remain. Scrape into the prepared 8-inch square pan and spread into a smooth, even layer. Let sit at least 4 hours, uncovered, so the marshmallow stiffens.
• Add about 5 drops yellow gel food coloring to the remaining marshmallow in the stand mixer, gently folding with a rubber spatula to combine. Transfer the yellow marshmallow to the prepared piping bag. Pipe a chick shape (about 2 1/2-inches long) on the prepared baking sheet by beginning piping close to you, pulling away from you to begin making the chick's body, then doubling back toward yourself. When you reach the end of the body nearest you, double back a bit to make the head, pulling away to create the beak. Repeat, keeping about an inch between the chicks. Let sit at least 4 hours, uncovered, so the marshmallow chicks stiffen.
• To coat the bunnies in sugar: Put the remaining 1/2 cup pink sanding sugar in a medium bowl. Heat a saucepan filled with a couple inches of water to just under a boil, then turn off the heat. Dip the unrimmed edge of a 2 1/2-inch bunny-shaped cookie cutter into the warm water, then press the cutter into one corner of the marshmallow, creating a bunny marshmallow. Nudge the cut bunny out of the cutter and into the bowl filled with pink sanding sugar. Toss the cut bunny with a fork until well covered with sanding sugar. Repeat, dipping the cutter into the warm water each time you cut a bunny.
• To coat the chicks in sugar: Put the remaining 1 cup yellow sanding sugar in a medium bowl. Use an offset spatula to remove 1 chick from the wax paper. Place the chick in the bowl filled with yellow sanding sugar. Toss the chick with a fork until well covered with sanding sugar. Repeat with the remaining chicks.
• To make eyes and a nose for the bunnies, dip a toothpick or pointed skewer into the black gel food coloring and place 2 dots on each face for the eyes and 1 dot centered below the eyes for the nose. To create eyes on the chicks, dip a toothpick or pointed skewer into the black gel food coloring and place 1 dot on each side of each chick's head. Store in an airtight container for up to 2 days.

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:

• Place parchment or waxed paper on the bottom and sides of a 12 7/8-by- 17 3 /4-inch baking sheet. If using the food coloring, combine it with the superfine sugar in a small bowl; stir or massage with your fingers until color is evenly distributed. Sift half of the superfine sugar, with or without color, over the bottom of the pan.
• Using a spice grinder or mortar and pestle, finely grind 1 teaspoon granulated sugar with the saffron threads. Place in a bowl and cover with 2 tablespoons very hot water. When cool, cover with 3/4 cup plus 2 tablespoons cold water. Stir the gelatin into the water and let rest until the mixture becomes very thick.
• In a saucepan over medium heat, cook the remaining 2 cups granulated sugar, honey and 1/2 cup water, stirring, until the sugar dissolves and the mixture reaches 240 degrees on a candy thermometer.
• Meanwhile, with an electric mixer on medium speed, whisk the egg whites and salt until soft peaks form, about 4 minutes. With the mixer running, carefully pour the 240-degree sugar syrup down the side of the mixing bowl in a slow and steady drizzle. Continue whisking until the mixture has cooled slightly, about 2 minutes. Scrape in the gelatin mixture. Continue whisking until the mixture begins to thicken and quadruples in volume, about 10 minutes. Scrape the mixture into the prepared pan and smooth the top. Sift the remaining superfine sugar over the marshmallows. Allow marshmallows to set for 4 hours or overnight at room temperature.
• Use cookie cutters or a knife to cut marshmallows into shapes or squares.

Steps:

• Fill a rimmed baking sheet or several shallow bowls with sugar. Pipe shapes onto sugar. If desired, color white crystal sugar by stirring in luster dust or sparkle dust a little at a time.
• For bunnies, pipe a 1 1/4-inch mound about 1/2 inch tall onto sugar. Pipe a small mound on one side for the tail; pipe a larger mound for the head on the opposite side. With a damp finger, pat down the spikes formed from piping the body, tail, and head. Pipe the ears, starting from the top of the head, and pipe onto the body, pulling forward and off to finish. Pat down the spikes on the ears. Working quickly so the marshmallow surface does not dry, use a spoon to cover the entire surface with sugar. Allow to sit a few minutes to set, and lift out of sugar with a spoon or small offset spatula. Pipe on royal-icing faces with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
• For chicks, pipe an oval shape about 1 inch wide, tapering the end and pulling upward to finish with the tail. On the opposite end, for the neck and face, pipe a mound about the width of the body, pushing toward tail and up. Pull away from the face to form the beak. Working quickly so the marshmallow surface does not dry, use a spoon to sprinkle sugar over the surface. Allow shape to sit a few minutes to set; lift out of sugar with a spoon or small offset spatula. Make large and small chicks by changing the dimensions. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.

Steps:

• Sift a thin layer of cornstarch onto the bottom of a rimmed baking sheet to cover surface completely. Pipe chicks directly onto cornstarch, and allow to set uncovered for 30 to 45 minutes. Meanwhile, temper the chocolate.
• Line a second baking sheet with parchment paper or a Silpat (a French nonstick baking mat). Set aside. Dust fingers with cornstarch, and gently pick up a chick, dusting off any excess cornstarch from its bottom; place in bowl of tempered chocolate. Using a free hand or chocolate-dipping fork, cover chick with chocolate; lift out, and let excess drip back into bowl. Gently place on lined baking sheet; touch up any bare spots with a chocolate-coated finger. Allow to set at least 3 hours. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip. Store in an airtight container until ready to serve, or up to 2 weeks.