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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Interested in making tiny stuffed animals using sugarpaste?

Interested in making tiny stuffed animals using sugarpaste?
Southeast Texas Cake Club will be hosting a class by Jacque Benson on Monday, April 7, in Winnie, TX. For more information, scroll down and read her latest blog post . Click on the photo to register!


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Monogram and Number Toppers Class are a great addition to any cake!

Monogram and Number Toppers Class are a great addition to any cake!
Would you like to learn easy ways to make different Monogram or Number toppers? Southeast Texas Cake Club is hosting a class by Jacque Benson on Tuesday, April 8th. Register online for both classes and save!

Thursday, February 24, 2011

Marshmallow Fairy Flowers


Marshmallow Fairy Flowers
This was a tutorial published in Faerie Magazine.
Fun, easy, little flowers that you and your children can make together.


Items Needed:





Fruit Flavored Mini-Marshmallows

Granulated Sugar

Water

Rolling pin

Wax Paper

Toothpick

Clean Artist Brush

Clean Scissors



Rose Bud

1. Liberally sprinkle sugar onto wax paper. Using light pressure with rolling pin, roll out one green marshmallow. Flip and roll again into an oblong shape. Set aside.


2. Take three pink or orange marshmallows and press flat into sugar. Gently roll out each one, flipping and rolling again to create a round circle.


3. Line the three circles, over lapping edges about ¼”. Dip brush in water and lightly dampen the edges of the overlapped circles.


4. Placing the toothpick on one end, begin rolling the rose bud. Remove toothpick, and pinch one end of the rosebud together.

5. Using scissors cut off pinched end. (Place the cut end into an airtight container for later use.) Dampen the cut end. If petals release, just brush a bit of water to secure.



6. Lay rosebud on one side of prepared green oval. Brush a little water over the other side of green oval, and wrap the dampened side over the dry side.

7. Twist the bottom to create a stem.



Full Rose

1. Roll out green marshmallow in the sugar. Flip and roll again, creating a circle.


2. Using scissors snip a ¼” diagonal cut around the circle in a pinwheel fashion. Set aside to use as the calyx.

3. Follow steps 3-5, but this time using 5 to 7 marshmallows to create a full rose.

4. Lay the rose, dampened end down onto prepared green calyx. Using toothpick, gently open the petals for rose.



Flower

1. Following the same procedure as rose, roll out two yellow marshmallows into circles.

2. Using scissors cut six petals being careful to leave the center of marshmallow intact.


3. Dampen the center of one marshmallow, and place the second on top overlapping petals.



4. Using some of the saved used marshmallows from roses, pinch off a small piece and roll into a ball, then roll into sugar.



5. Dampen the bottom with water and place into center of flower.



Leaves

1. Roll green marshmallows in sugar to create an oblong shape.



2. Lay toothpick flat lengthwise over oblong and press gently.



3. Pinch both creased ends to create leaf.

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For a little extra fairy sparkle, try using gold and silver dragees, or edible pearls as centers for flowers.



To create a richer look, make a rose using white marshmallows; gilding the edges of petals by lightly touching with a brush dipped in edible gold luster dust. Gilded white roses are especially pretty on chocolate cupcakes or cookies.



Your flowers can be made ahead of time, then placed on cookies, cupcakes, or petit fours when ready to serve. Just arrange the leaves and flowers on prepared confection, securing with a bit of fresh icing.

Oh... And don’t forget a leave a few out for the fairies before you go to sleep!
They love flowers!

This is a wonderful publication! Click to order!


Tutorial and Photos By
Jacque Benson 2010. All Rights Reserved
This material may not be reproduced without permission from the author.

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This Tutorial was generously contributed by

Jacque Benson
JellyMuffin.com graphics & Images

And to ALL of our Readers...

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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