Recipe courtesy of Food Network Kitchen
Save Recipe Print
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

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Homemade Marshmallows

Recipe courtesy of Alton Brown

Homemade Marshmallows

Recipe courtesy of Ina Garten

Marshmallow Creme-Filled Bundt Cake

Recipe courtesy of Food Network Kitchen

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Lemon Curd

Recipe courtesy of Ina Garten

Cheesecake

Recipe courtesy of Food Network Kitchen

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Curried Chicken Salad

Recipe courtesy of Ina Garten

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories