• Marshmallows – standard sized, cylindrical.
  • Marshmallows – larger domed.
  • White melts (or royal icing)
  • natural food colors


  1. Gently melt the white chocolate melts using the microwave on short bursts or a double boiler.
  2. Spread a small amount of melted chocolate on the end of a cylindrical marshmallow and stick it to the middle of the flat side of the larger ones. You can use an ice cube tray or an egg carton to help you keep them straight while they set.
  3. Add a small amount of coloring to chocolate and use a skewer or toothpick to make spots on the cap.
  4. Leave to set.


There were a variety of biscuits mostly my standard recipes that were presented differently. The iced biscuits were used with fondant so I could could make egg free biscuits and use the same topping. The egg free version was from Kersten’s book and the recipe for the fondant was found on the Domestic Diva’s blog. The fondant was colored with Hoppers Natural colors and stamped with a clean stamp. If you like this idea, I would suggest you have separate stamps for craft and food so you don’t get any contamination.


Recipe and photos by Failsafe Foodie

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