Bouquet Buffet

Create a stunning bouquet of edible goodies from your kitchen to rival any floral bouquet.

Cupcake Bouquet: Trim off the rounded tops of some cupcakes to create a flat surface. Then, using a piping bag with a star tip, swirl designs with buttercream frosting onto the cupcakes. Place beans or rice in the bottom of a flowerpot to make it bottom-heavy, then attach a medium floral foam ball cut in half to the top of the flowerpot using a glue gun. Cut skewers into roughly 3-inch-long segments. Using approximately 3 skewers per cupcake, carefully attach the cupcakes to the foam ball, making sure they are secure. Use green tissue paper to fill in the spaces between the cupcakes.

Marshmallow Bouquet: Attach large marshmallows to straws, skewers or lollipop sticks. Dip the marshmallows into melted pink chocolate to coat (purchase pink chocolate discs at most party or craft stores). While the chocolate is still wet, dip the tops in edible pink pearls. Add green candies or green paper for leaves, then stick your rose stems into a sugar-filled flowerpot or decorative glass container.

Gum Drop Roses: Cover a clean work surface lightly in granulated sugar. Roll out 3 large red or pink gumdrops into long strips about 1/8 inch thick. If the gumdrops start to stick, sprinkle them with a little more sugar. Wrap the first gumdrop strip around a lollipop stick or skewer, creating the inner petals of a rose. Cut a second gumdrop strip into thirds and add 3 outer petals around the center of the rose, pulling back the pieces slightly to open up the rose. Wrap the third gumdrop strip around the base of the rose to hold the rose together. Roll out a green gumdrop and cut it in half. Arrange the green pieces to create leaves. Repeat with additional red and green gumdrops.

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