DIY: Marshmallow Sombrero & Serape Cupcake Toppers

I went crazy on the Hostess with the Mostess website yesterday.

Since I’ve been a little busy lately, I haven’t really had the chance to check out some of my favorite websites as often as I’d like… but … LOOK AT WHAT I FOUND!

Cinco De Mayo is coming up at the end of the week and The Marshmallow Studio has thought up something absolutely brilliant. For more information on these little guys - including more in-depth directions, and more wonderful pictures - click here.

Need:

  • 12 Frosted cupcakes
  • 2 Jumbo white marshmallows
  • 6 Regular white marshmallows
  • 6 Flat rectangle white marshmallows
  • 2 Tablespoons Cornstarch
  • Cup of water
  • Stainless Steel Scissors (preferably two different sizes: 8” and 4”)
  • Royal Icing (RI) in Piping Bags with Tips #1, #2 and #3 (frosting – like consistency)
  • Soft Gel Paste Colorings to color the Royal Icing. (like Americolor Very Black, Leaf Green, Super Red, Lemon Yellow, Turquoise, and Mint Green)

Directions for the Sombrero: 

  1. Whip up your royal icing, separate it into individual containers to color it, bag it and set it aside. 
  2. Cut jumbo marshmallows crosswise in half then again to from 4 thin rounds. These will be for the bottom part of the sombrero.
  3. Cut sides of regular marshmallows angled in starting from the bottom corner to almost the top center. Will form cone-like shapes. These will be for the top of the sombrero.
  4. Spread a little cornstarch with finger tips on all sticky sides of the marshmallows until they feel smooth and dry.
  5. Pipe plenty of white RI on bottom surface of regular marshmallows and place on top of thin round jumbo marshmallows to form sombreros.
  6. Decorate sombreros with royal icing as you wish. Pictured suggestion using tip #2.
  7. Let dry for 1 hour before handing.

Directions for the Serape:

  1. Dip tip of small scissors in water.
  2. Cut little slits all along shorter edges of the rectangle marshmallows to create ruffles for the ends of the sarape.
  3. Pipe vertical lines using all RI colors with tips #2 or #3 leaving the cut sides plain.
  4. Using black RI with tip #1 pipe a zigzag pattern connecting the last piped line and the cut marshmallow edge to look like stitching.
  5. Let dry for 1 hour before handling.

For instructions on the Mexican Flag, follow to the Hostess with the Mostess website. Have fun!

xoxo,

Sunset & Vine

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