Flower Bouquet - cooking recipe

Ingredients

1 pkg (16 oz) yellow cake mix
1 tub (16 oz) vanilla frosting
None None Yellow and pink food color
1 pkg (10 oz) colored marshmallows
None None Pink and blue Skittles
None None Icing sugar, for dusting
1 lb ready-to-use white fondant
None None Green food color
None None Pink bow
None None Spearmint gumdrops

Preparation

Preheat the oven to 350\u00b0F. Line 18 muffin cups with paper liners.
Prepare cake mix according to package directions. Divide among muffin cups. Bake and cool according to package directions.
Tint half of the frosting with yellow food color. Tint remaining frosting with pink food color. Spread on cooled cupcakes.
Using scissors, cut marshmallows in half. Squeeze ends of each marshmallow together to form petals. Decorate each cupcake with 7 marshmallow petals. Place a Skittle into the center of each cupcake. Position cupcakes on a platter or cake board.
On surface dusted with sifted powdered sugar, knead fondant until smooth. Knead green food color into fondant. Divide fondant into quarters. Roll one-quarter of the fondant into a thin rope. Keep remaining fondant wrapped in plastic wrap. Cut rope into uneven lengths; position on board for the stems. Repeat with remaining fondant to make 18 stems in total.
Pinch stems together near ends; secure bow with a little frosting. Position spearmint leaves along stems; secure with a little frosting.