Marshmallow-Based Butterfly Flowers

Ingredients:

Marshmallow fondant

• 1 packet (280 g) mini marshmallows
• 1 package (450 g) of powdered sugar, sifted, + more as needed
• Confectionery shortening, as needed

Flowers and butterflies

• 3 different colors of gel food coloring
• Powdered sugar to roll out the mastic
• Special equipment: round cookie cutter approximately 3 cm in size; flower-shaped cookie cutter with 6 petals 5-6 cm in size.

Preparation:

1. Marshmallow fondant:
   
   Combine the marshmallows with 1 tablespoon of water in a large microwave-safe bowl. Heat in 30-second intervals, stirring, until melted and smooth, about 1.5 minutes.
2. Add about three-quarters of the sifted powdered sugar to the melted marshmallow mixture and stir. Once the mixture becomes too stiff, grease the work surface and your hands with shortening (or put on greased disposable gloves) and turn the mixture out onto the work surface. Knead, adding the remaining quarter of the powdered sugar a little at a time, until the fondant is very smooth, non-sticky, and holds its shape. Use the fondant immediately or lightly grease it with shortening, wrap tightly in plastic wrap, and store in an airtight bag or container at room temperature for several days. Bring to room temperature before using.
3. Flowers and butterflies:
   
   Divide the fondant into three pieces. Working with one piece at a time, make an indentation with your thumb and drop food coloring (start with about 4 drops). Grease your hands and the work surface with shortening (or wear greased latex gloves). Knead the fondant until the coloring is evenly distributed, adding a few more drops if desired. Wrap in plastic wrap and color the remaining fondant pieces in the same manner.
4. To make a rosePinch off a walnut-sized ball of fondant in the desired color. Lightly dust the work surface with powdered sugar (just enough to prevent the fondant from sticking, but it shouldn't look dusty). Roll out the fondant to a thickness of 0.3 cm. Using a 3 cm round cutter, cut out 10 to 12 circles. Roll the first circle into a tube to form the inside of the rose. Glue circles to it in a circle, making sure each petal starts in the middle of the previous one. Pinch the bottom of the flower and slightly push the petals apart to open the rose.
5. To make a daisy, pinch off a walnut-sized ball of fondant in the desired color. Lightly dust the work surface with powdered sugar (just enough to prevent the fondant from sticking, but it shouldn't look dusty). Roll out the fondant to a thickness of 0.3 cm. Using a round, six-petal flower-shaped cutter (5-6 cm in size), cut out as many flowers as possible. Use a toothpick to draw a line down the center of each petal. For each flower, roll a small ball of fondant in a contrasting color smaller than the center of the flower. Flatten it and lightly prick the surface with a toothpick. Lightly moisten the underside with water and attach it to the center of the flower. Place the flowers in an egg carton to dry and the petals to set, for 2-3 hours.
6. To make a butterfly, pinch off a walnut-sized ball of fondant in the desired color. Lightly dust the work surface with powdered sugar (just enough to prevent the fondant from sticking; it shouldn’t look dusty). Roll out the fondant to a thickness of 0.3 cm. Using a 3 cm round cutter, cut out several shapes. Using a small knife, trim and remove the top and bottom petals, leaving a V-shaped notch on both sides; the 4 remaining petals should look like butterfly wings. Pinch off 4 tiny pieces of fondant in a different color and roll into balls. Flatten to make spots for the butterfly’s wings and attach to the wings, lightly moistening the bottom part with water. Pinch off a small piece of fondant in a third color and roll into a rope 5 cm long. Cut the top third in half lengthwise with scissors and spread to form antennae. Attach these to the body of the butterfly, lightly moistening them with water. Place a piece of parchment paper over a rolling pin and place the butterfly face down on it and let it dry for about 4 hours or overnight.