Marshmallow Chicks And Bunnies Recipes

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MARSHMALLOW CHICK FLOWER



Marshmallow Chick Flower image

Provided by Food Network Kitchen

Categories     dessert

Yield 1 cupcake

Number Of Ingredients 3

3 pink marshmallow chicks, such as Peeps
1 frosted cupcake (about 2 tablespoons frosting works best)
1 large gumball or other round candy

Steps:

  • Snip the chicks horizontally, starting at the heads, into 1/8-inch-thick petals. You should have about 8 petals of varying sizes.
  • Arrange 4 petals at 12, 3, 6 and 9 o'clock around the cupcake. Put the remaining 4 petals on top and between them. Put the gumball in the center.

MARSHMALLOW BUNNIES



Marshmallow Bunnies image

Celebrate springtime with these adorable edible Easter bunnies made with marshmallows, ready-to-spread frosting and assorted candies.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 2 servings, one bunny each.

Number Of Ingredients 5

7 JET-PUFFED Marshmallows
colored sugar
2 Tbsp. ready-to-spread white frosting
assorted candies
6 JET-PUFFED Miniature Marshmallows

Steps:

  • Cut 1 of the large marshmallows into quarters for the bunnies' ears. Press one of the cut sides of each marshmallow piece into colored sugar. Use some of the frosting to attach two of the ears to each of 2 of the remaining large marshmallows to make two bunny heads. Add candies as desired to make the faces, attaching candies to marshmallows with frosting.
  • Cut each of 2 of the remaining large marshmallows in half for the two bunnies' feet. Use frosting to secure a foot to each side of the remaining 2 large marshmallows for the bunnies' bodies.
  • Attach 2 of the miniature marshmallows to the front of each bunny for the paws and 1 miniature marshmallow to each bunny for the cottontail, using some of the frosting to attach each piece. Use remaining frosting to attach the heads to the bodies. Let stand at room temperature until frosting is dry.

Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SUGAR-COATED MARSHMALLOW BUNNIES AND CHICKS



Sugar-Coated Marshmallow Bunnies and Chicks image

The idea of making marshmallow treats from scratch may seem daunting, but while the task is exacting, it isn't complicated, and you can be sure guests will marvel at your creations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 dozen

Number Of Ingredients 4

1 1/2 cups fine crystal colored sugar or turbinado sugar
Luster dust or sparkle dust (optional)
1 recipe Marshmallow for Piping
1 recipe Royal Icing for Marshmallow Treats

Steps:

  • 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.
  • For bunnies, pipe a 1 1/4-inch mound about 1/2 inch tall onto sugar. Pipe a small mound on one side for the tail; pipe a larger mound for the head on the opposite side. With a damp finger, pat down the spikes formed from piping the body, tail, and head. Pipe the ears, starting from the top of the head, and pipe onto the body, pulling forward and off to finish. Pat down the spikes on the ears. Working quickly so the marshmallow surface does not dry, use a spoon to cover the entire surface with sugar. Allow to sit a few minutes to set, and lift out of sugar with a spoon or small offset spatula. Pipe on royal-icing faces with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
  • For chicks, pipe an oval shape about 1 inch wide, tapering the end and pulling upward to finish with the tail. On the opposite end, for the neck and face, pipe a mound about the width of the body, pushing toward tail and up. Pull away from the face to form the beak. Working quickly so the marshmallow surface does not dry, use a spoon to sprinkle sugar over the surface. Allow shape to sit a few minutes to set; lift out of sugar with a spoon or small offset spatula. Make large and small chicks by changing the dimensions. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.

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