RICE PAPER BUTTERFLIES
These edible rice paper butterflies make the perfect decoration for petits fours, a recipe by Karen Porter of Tilly's Cakes.
Provided by Martha Stewart
Categories Almonds
Number Of Ingredients 10
Steps:
- Place marzipan in a small bowl. Add a few drops of black food coloring and knead into marzipan until it reaches desired color; cover and set aside.
- Place rice paper over butterfly template and trace butterfly design onto rice paper using edible marker. Turn rice paper over and trace design onto opposite side.
- Using your fingertip, color one side of the wings with luster dust, then cover with piping gel. Working over parchment paper, crush glitter in your hands and sprinkle over piping gel; shake off and reserve any excess. Let stand until no longer tacky, 30 to 60 minutes. Place a sheet of parchment over wings and weight down with a book, if necessary, to keep rice paper from curling, up to 1 hour. Repeat process with opposite side. Carefully cut out wings; set aside.
- Using black marzipan, form a 1/2-inch ball. Roll out into a 1-inch long tube to form the body of the butterfly. Using a small knife, make a small slit, about 1/4-inch long, into each of the long sides of the body. Place one wing into one of the slits and pinch the center of the body to adhere. Repeat process with opposite side. Insert two stamens into one end of the marzipan to form the antennae.
- Insert toothpick halves into the bottom side of each butterfly. Let butterflies air-dry overnight. Use to decorate petits fours.
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