Marshmallow Towers

Make these towers if you do not have time to bake. Use ready-made marshmallows and buy paper flowers at a craft shop in the colour of your choice to decorate the tower. For a man’s party, use only white marshmallows and decorate them with coloured chocolate stripes.

Makes 15 servings in total of 5 servings per tower at 5 marshmallows per serving.

 

Cones:

To create the towers you need bases onto which the marshmallows are attached. The cones should be about 14.8 cm (5¾ in.) high and 5 cm (2 in.) in diameter.

Make your own cones using thick but pliable cardboard or a sheet of thick acetate.

 

1)         Cut your cardboard or acetate sheet into three A5 rectangles of 21 x 14.8 cm (8⅓ x 5¾ in.).

2)         Fold one side of the rectangle over the other to form a cone.

3)         Measure the open end for a diameter of 5 cm (2 in.). Stick the top corner down with adhesive tape.

 

4)         Staple all the edges together or fasten with adhesive tape. Cut off the longer side at the bottom with scissors for the cone to sit flat on a surface, with the apex in the centre.

5)         Stuff the cardboard cones with newspaper to give them a solid structure.

6)         Wrap each cone with plastic cling wrap.

 

Marshmallows:

You will need 25 marshmallows or one 150 g (5½ oz) packet of marshmallows per tower.

For each tower you will need 75 g (2¾ oz) dark or milk chocolate, melted, to pipe over marshmallows and to dip the marshmallows into.

 

To make three towers you will need:

75 marshmallows

75 g (2¾ oz) dark or milk chocolate, melted, to pipe stripes over the tops of the marshmallows

150 g (5½ oz) dark or milk chocolate, melted, to dip marshmallows

 

1)         Place marshmallows on a baking tray (sheet) lined with greaseproof paper.

2)         Pour the 75 g (2¾ oz) of melted chocolate into a zip-lock bag and snip off one corner to make a piping bag.

3)         Pipe stripes over one side of the marshmallows.

4)         Wait for the piped stripes to set before dipping the other side of each marshmallow in melted chocolate to attach the marshmallows to the cones.

 

IF YOU WANT TO MAKE THE FULL PROJECT AS ILLUSTRATED, YOU WILL NEED THE FOLLOWING:

3 cones of 14.8 cm (5¾ in.) high x 5 cm (2 in.) in diameter

3 round 10 cm (4 in.) mini cake boards

75 g (2¾ oz) dark or milk chocolate, melted, to paint the cones

75 ready-made marshmallows

75 g (2¾ oz) dark or milk chocolate, melted, to pipe stripes over the tops of the marshmallows

150 g (5½ oz) dark or milk chocolate, melted, to dip bottoms of marshmallows

30 ready-made paper flowers

 

Assembling the marshmallow towers:

1)         Cover the cardboard or acetate cones with plastic cling wrap.

2)         Place each cone on a round 10 cm (4 in.) mini cake board.

3)         Secure the sides of the cone to the board with adhesive tape.

4)         Melt 75 g (2¾ oz) dark or milk chocolate.

5)         Spread the melted chocolate onto the covered cones and cake boards with a pastry or paint brush.

6)         Melt 150 g (5½ oz) dark or milk chocolate and dip the bottom of each marshmallow in some melted chocolate and stick them to the chocolate-brushed surface, starting from the bottom and working your way up to the top of the cone.

7)         Push paper flowers in between the marshmallows to decorate the tower.

 

Tip:

The base can be made and painted with chocolate up to two weeks ahead. The towers can be assembled with marshmallows up to three days ahead of the party.

 

Note:

Remind your guests to remove the paper flowers before eating the marshmallows. You could also give the flowers to your guests as take-home gifts.

 

CUPCAKES:

1)         Spread each cupcake with buttercream icing or ganache coating.

2)         Dip the tops of the marshmallows in dark or milk chocolate.

3)         Pipe coloured chocolate stripes onto each marshmallow and pour nonpareils onto the stripes while they are still wet.

4)         Dip the bottoms of the marshmallows in chocolate and stick them onto the cupcakes and against one another.

 

CAKE POPS:

1)         Make your cake pops as described on p. $6.

2)         Dip the cake pops in white and pink coloured chocolate.

3)         Melt dark chocolate and pour into a zip-lock bag. Snip off one corner to make a piping bag.

4)         While swirling your cake pop in one hand, pipe chocolate across the cake pop with the other hand.

5)         Place the pops in a glass or push them into floral foam or foamalite to serve.

 

MARSHMALLOW POPS:

1)         Pipe chocolate stripes over your marshmallows.

2)         Dip the pointed end of a wooden kebab skewer in chocolate.

3)         Quickly stick the skewer into the bottom of a marshmallow and wait for the chocolate to set.

4)         Place the pops in a glass or push them into floral foam or foamalite to serve.

 

 

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