Servings: 10 Prep day ahead


Royal Icing:
  • 4 teaspoons powdered egg whites (see Note)
  • 3 tablespoons water
  • 2 1/2 cups powdered sugar
  • 10 wooden skewers (10-inch)
  • Green food coloring
  • 17 marshmallows
  • 1/4 cup yellow decorator sugar
  • 10 large yellow gumdrops OR: 5 yellow, 5 orange gumdrops

Make It


1. Beat whites and water in bowl until foamy. Add sugar; beat at high 2 minutes, until stiff. Refrigerate; put plastic wrap on surface.

2. Paint skewers with coloring; dry.

Prepare Daffodils:

3. With scissors, cut 17 marshmallows in thirds, crosswise. Dip one cut side of each marshmallow in yellow sugar. Spoon 1 teaspoon icing 4 inches in from edge of sheet of waxed paper. Place blunt end of skewer in icing, with skewer resting on waxed paper.

4. Arrange 5 marshmallow slices, sugared side up, around icing. Spoon 1/2 teaspoon icing in center. Hollow center of gumdrop, using small measuring spoon. Place in flower center. Make 9 more flowers for a total of 10 flowers. Dry overnight.