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:

• 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 flat bunnies, use a 1/2-inch (#11 Ateco) tip; start with the tail, and pipe an outline directly onto the sugar. In a continuous motion, fill in the center of the shape. Using a damp finger, push down any spikes left from piping. Working quickly, use a spoon to cover shape with sugar, and allow it to set a few minutes; pipe on royal-icing eyes using a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
• For flat chicks, use a 1/2-inch (#11 Ateco) tip; start piping onto sugar at tail end, and, in a continuous motion, adding more pressure, form the body and head, pulling away from head to create the beak. Spoon sugar around and over the shape; allow to set a few minutes. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip, and store as above.
• For large flowers, use a 1/2-inch (#11 Ateco) tip, and pipe onto sugar in a continuous motion, forming five petals 1 to 2 inches long, all connected in the center. Or form each petal individually, then connect them in the center. Using a damp finger, push down any spikes left from piping; spoon sugar around and over the shape. When flower is set, pipe a mound in the center of the petals, and carefully cover the freshly piped center with a different color of sugar. Gently shake off excess, and place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
• For the small flowers, use 3/16-inch (#4 Ateco) tip. Pipe directly onto sugar in a continuous motion, forming the outline of a flower, finishing in the center. Pat down spike with a damp finger, cover with sugar, and store as above.

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.