Best Marshmallow Chick Flower Recipes

CHOCOLATE-COATED MARSHMALLOW CHICKS

Steps:

• Sift a thin layer of cornstarch onto the bottom of a rimmed baking sheet to cover surface completely. Pipe chicks directly onto cornstarch, and allow to set uncovered for 30 to 45 minutes. Meanwhile, temper the chocolate.
• Line a second baking sheet with parchment paper or a Silpat (a French nonstick baking mat). Set aside. Dust fingers with cornstarch, and gently pick up a chick, dusting off any excess cornstarch from its bottom; place in bowl of tempered chocolate. Using a free hand or chocolate-dipping fork, cover chick with chocolate; lift out, and let excess drip back into bowl. Gently place on lined baking sheet; touch up any bare spots with a chocolate-coated finger. Allow to set at least 3 hours. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip. Store in an airtight container until ready to serve, or up to 2 weeks.

MINI MARSHMALLOW FLOWER

Steps:

• Put the chewy candy in the center of the cupcake. Snip the marshmallows in half diagonally, and press the cut sides into the nonpareils. Arrange them in a petal pattern around the candy.

BLOOMING MARSHMALLOW FLOWERS

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.

MARSHMALLOW FOR PIPING

Steps:

• In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
• In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
• Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (No. 11 Ateco) tip, and use immediately.

MARSHMALLOW CHICKS AND BUNNIES

Steps:

• Spread 3/4 cup of the pink sanding sugar in the bottom of an 8-inch square pan. Line a rimmed baking sheet with wax paper and cover it sparsely with 1/3 cup of the yellow sanding sugar. Prepare a piping bag with a 1/2-inch pastry tip.
• Pour 2/3 cup of cold water into the bowl of a stand mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.
• Put the granulated sugar and 1/2 cup cold water in a small pot over medium-high heat. Cook, stirring, until the sugar is dissolved, about 4 minutes. Attach a candy thermometer to the pot, bring the mixture to a boil and boil until the thermometer registers 238 degrees F, about 8 minutes. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides as the syrup boils.
• Carefully pour the hot sugar syrup into the bowl with the gelatin and whisk the mixture by hand for a few minutes to cool it slightly. Then, using the whisk attachment, whisk the mixture on medium-high speed until soft peaks form, 9 to 11 minutes. Add the vanilla and mix for another 30 seconds.
• Put half of the mixture (about 2 cups) into a large bowl. Add about 5 drops of pink gel food coloring and gently fold with a rubber spatula to combine and until no streaks remain. Scrape into the prepared 8-inch square pan and spread into a smooth, even layer. Let sit at least 4 hours, uncovered, so the marshmallow stiffens.
• Add about 5 drops yellow gel food coloring to the remaining marshmallow in the stand mixer, gently folding with a rubber spatula to combine. Transfer the yellow marshmallow to the prepared piping bag. Pipe a chick shape (about 2 1/2-inches long) on the prepared baking sheet by beginning piping close to you, pulling away from you to begin making the chick's body, then doubling back toward yourself. When you reach the end of the body nearest you, double back a bit to make the head, pulling away to create the beak. Repeat, keeping about an inch between the chicks. Let sit at least 4 hours, uncovered, so the marshmallow chicks stiffen.
• To coat the bunnies in sugar: Put the remaining 1/2 cup pink sanding sugar in a medium bowl. Heat a saucepan filled with a couple inches of water to just under a boil, then turn off the heat. Dip the unrimmed edge of a 2 1/2-inch bunny-shaped cookie cutter into the warm water, then press the cutter into one corner of the marshmallow, creating a bunny marshmallow. Nudge the cut bunny out of the cutter and into the bowl filled with pink sanding sugar. Toss the cut bunny with a fork until well covered with sanding sugar. Repeat, dipping the cutter into the warm water each time you cut a bunny.
• To coat the chicks in sugar: Put the remaining 1 cup yellow sanding sugar in a medium bowl. Use an offset spatula to remove 1 chick from the wax paper. Place the chick in the bowl filled with yellow sanding sugar. Toss the chick with a fork until well covered with sanding sugar. Repeat with the remaining chicks.
• To make eyes and a nose for the bunnies, dip a toothpick or pointed skewer into the black gel food coloring and place 2 dots on each face for the eyes and 1 dot centered below the eyes for the nose. To create eyes on the chicks, dip a toothpick or pointed skewer into the black gel food coloring and place 1 dot on each side of each chick's head. Store in an airtight container for up to 2 days.

PEEPS® FLOWER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13 x 9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13 x 9-inch pan. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze 30 minutes to 1 hour or until firm.
• Use serrated knife to cut 8-inch circle from cake; cut 2 leaves and stem from remaining cake.
• On large foil-covered cookie sheet or wax paper-lined tray (21 x 14 inches), assemble cake parts into a flower, placing stem and leaves near bottom of circle.
• In small bowl, mix 1 container frosting and yellow food color. In another small bowl, mix 1 cup frosting from second container and green food color. Spread thin layer of yellow frosting on circle to seal in crumbs. Spread thin layer of green frosting on leaves and stem. Refrigerate or freeze 30 minutes to 1 hour.
• Spread remaining yellow frosting on circle. Spread remaining green frosting to cover leaves and stem.
• Using photo as a guide, leave 4 strips of PEEPS® chicks intact, and wrap around base of circle, with heads faced outward and bottoms pointed up. Continue around base of circle, except for area where leaves and stem attach. If necessary, place additional chicks to fill any gaps.
• Separate remaining PEEPS® chicks, and place them individually around top outer edge of circle, leaving 5-inch diameter open, with chicks facing center of circle.
• Sprinkle center of flower with yellow and orange sugars and brown candy sprinkles. Sprinkle leaves with green nonpareils and green sugar.

LARGE MARSHMALLOW FLOWER

Steps:

• 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.