Layers of shaped marshmallow candies -- bunnies, chicks, and simple flowers -- make a memorable gift in a beribboned box lined with parchment paper.

Martha Stewart Living, April 2001

Gallery

Credit: Gentl & Hyers

Recipe Summary

Yield:
Makes 2 to 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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