INGREDIENTS

INSTRUCTIONS

This stays very shiny and is easy to cut through.
These decorations will not dry hard as Wilton
color-flow & must be done directly on the cake or
cookie.  CAUTION - Marshmallow cream will be VERY HOT.
TO PREPARE MARSHMALLOW CREAM -
Pan Method: Place about 1 1/2" water in a large
skillet or electric pan.  Depending upon design,  set
up to four jars of marshmallow cream (one for each
color) into pan and bring water to a boil.  For faster
heating, fill jars only halfway.  Add icing color as
the cream softens, stir until color is well blended.
Let simmer, then stir until cream is smooth.  Leave
jars in water while you decorate. Microwave Method:
Place the desired amount of marshmallow cream in a
bowl.  Add desired past color.  Microwave on high
power for about 10 to 12 seconds, then stir.  If not
softened (the total time depends on quantity being
heated) microwave again for 7 to 8 seconds more.
After heating, stir until color is completely blended.
TO DECORATE:  Trace pattern on cake with a toothpick.
Outline design with stiffened buttercream or royal
icing (royal is preferred as the heat of the
marshmallow cream may soften buttercream) and tip 3.
Let outlines dry for 10 minutes or more.  Cut a very
small opening in the end of a parchment bag and fill
with marshmallow cream.  "Flow-in" by filling in along
the edges of the outline first, squeezing gently and
letting the icing flow up to the outline almost by
itself.  Work quickly; filling in design from the
outside edges in and from top to bottom.  If you're
working with a large area, have 2 parchment bags ready
so it won't set up before you're done.  If the
marshmallow starts cooling and won't flow smoothly,
simply microwave bags for about 7 to 8 seconds on high
power.  Any remaining cream can be stored in a jar &
reused by microwaving for 8-9 seconds until soft.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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