Recipe courtesy of Food Network Kitchen
Large Marshmallow Flower
Yield:
1 cupcake
Level:
None
Yield:
1 cupcake
Level:
None

Ingredients

Directions

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.

Categories:
More from:

Easter

IDEAS YOU'LL LOVE

Lemon Curd

Recipe courtesy of Ina Garten

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Pancetta-Wrapped Pork Roast

Recipe courtesy of Giada De Laurentiis

Ham Salad

Recipe courtesy of Food Network Kitchen

Baked Mac and Cheese

Recipe courtesy of Food Network Kitchen

Easter Pie

Recipe courtesy of Giada De Laurentiis

Espresso Brownies

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking