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!
1 envelope unflavoured gelatin
1/3 cup plus 1/4 cup cold water
1 cup sugar
1 cup sugar
1 drop pink food colouring
Brown gel food colouring
Blue gel food colouring
- In a large bowl, sprinkle the gelatin over 1/3 cup water.
- In a small saucepan, combine 1/4 cup water with sugar over medium high heat.
- Stir until dissolved. Stop stirring and place a candy thermometer into sugar.
- Wipe the sides of pan with a wet brush if sugar crystals have splattered up.
- Boil sugar until temp reaches the soft-ball stage (238F)
- Remove syrup from heat, add to gelatin mixture.
- Hand stir the mixture until it cools.
- Beet on medium speed with mixer until soft peaks from and marshmallow mixture holds shape: 8-10 minutes.
- Transfer marshmallow mixture to pastry bang, fitted with a 1/2 inch tip.
- 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)
- Pipe 1 and 1/4 inch mound, 1/2 inch tall onto sugar.
- Pipe a small mound on one side for tail, and a larger mound on opposite side for head.
- Pipe the ears, starting at the head onto the body (this was the hardest part for me)
- With a damp finger pat down the spikes formed by piping the various mounds.
- Work quickly so the marshmallow surface doesn’t dry out, use a spoon to cover the whole body with sugar.
- 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).
- Place in a parchment-lined Tupperware container until ready to serve, up to 2 weeks.