For Easter Dinner I volunteered to bring a dessert…suprise, suprise!  As part of the dessert topping I wanted to make little pink bunnies as the decoration.  As I had mentioned a few months back, I had stacks and stacks of magazine’s lying around, finally went through them and saw these little cuties.  I think it was originally from Martha Stewart Living.

My piping skills certainly leave something to be desired, and working with marshmallow is not the easiest thing I have ever done, but to a 2 and 5 year old, I think they will be a hit.  Especially with “lil miss V” who loves all things pink!

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Ingredients:

Marshmallow:
1 envelope unflavoured gelatin
1/3 cup plus 1/4 cup cold water
1 cup sugar

Detail Work:
1 cup sugar
1 drop pink food colouring
Brown gel food colouring
Blue gel food colouring

Directions:

  1. In a large bowl, sprinkle the gelatin over 1/3 cup water.
  2. In a small saucepan, combine 1/4 cup water with sugar over medium high heat.
  3. Stir until dissolved. Stop stirring and place a candy thermometer into sugar.
  4. Wipe the sides of pan with a wet brush if sugar crystals have splattered up.
  5. Boil sugar until temp reaches the soft-ball stage (238F)
  6. Remove syrup from heat, add to gelatin mixture.
  7. Hand stir the mixture until it cools.
  8. Beet on medium speed with mixer until soft peaks from and marshmallow mixture holds shape: 8-10 minutes.
  9. Transfer marshmallow mixture to pastry bang, fitted with a 1/2 inch tip.
  10. Fill a rimmed cookie sheet with coloured sugar (one drop of food colouring into 1 cup of sugar… mix with your hands and you have coloured sugar)
  11. Pipe 1 and 1/4 inch mound, 1/2 inch tall onto sugar.
  12. Pipe a small mound on one side for tail, and a larger mound on opposite side for head.
  13. Pipe the ears, starting at the head onto the body (this was the hardest part for me)
  14. With a damp finger pat down the spikes formed by piping the various mounds.
  15. Work quickly so the marshmallow surface doesn’t dry out, use a spoon to cover the whole body with sugar.
  16. With a skewer pipe on the faces with the gel (the recipe called for royal icing, I didn’t want to make icing when I needed so little).
  17. Place in a parchment-lined Tupperware container until ready to serve, up to 2 weeks.
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