Apr 20, 2009

DIY favors {candy boxes}

These favors are so cute for a beach theme wedding, shower or party. If the cookies are scaring you away, don't be afraid. I will give you all the info you need. You can always e-mail me with questions. Ready: What you need:
  • boxes {3 1/4 X 3 1/4 X 1 1/8} http://www.papermart.com/
  • sugar
  • brown sugar
  • bulk salt water taffy {we bought ours at Henry's, but any salt water taffy will do}
  • starfish cookie cutter {we used regular star cookie cutter and tweaked it. size - about 2"}
  • sugar cookies {recipe attached}
  • rolling pin
  • marshmallow fondant {easy to make recipe attached}
  • royal icing {recipe attached}
  • small round decorating tip and bag {available at Michael's}
  • mini cupcake liners {available at Michael's}
  • bag of raffia or other natural looking material {non toxic}
  • ribbon {available at Michael's}

First prepare cookies and marshmallow fondant as described below. They really aren't too difficult. As soon as you have finished baking your cookies and making your marshmallow fondant {recipes are below} you are ready to move on to step 1.

  1. On a board sprinkled with cornstarch roll out fondant to about 1/8 inch thick, turning and coating with fondant to avoid sticking. It works best to roll out a small amount at a time to avoid the fondant getting to stiff. Before cutting slide the rolled out fondant around on the board to make sure it is not sticking, cut the starfish with the same cutter you used for the cookies. Cut a few at a time, with your finger or small {clean} paint brush, brush a small amount of water on cookie and immediately place the fondant stafish over cookie and lightly smooth into place. Repeat for all cookies.
  2. Prepare frosting according to recipe. Place a small round tip into decorating bag and fill about half way with frosting. Cover the remaining frosting with a damp towel to avoid drying out. If you are not familiar with using a decorating bag practing making dots a few times on another surface before you begin decorating your cookies. Dot starfish with frosting. Let set for several hours to make sure fondant and frosting are set.
  3. To make the sugar sand, combine half sugar and half brown sugar to make enough sugar sand to cover the bottom of your box bottoms. Arrange the mini cupcake liners in one corner of box bottom and flatten slightly. Top with a small amount of raffia for a natural look. Place cookie over raffia and place the taffy around cookie to fill box. Place lid on box and tie with ribbon. Add a custom hang tag if desired. Impress your guests when you tell them you made them yourself. Please email me with any questions.

Cookie Recipe:

  • 2 1/2 cups flour
  • 2/3 cup sugar
  • 1 cup butter
  • 1 egg
  • 1 tsp vanilla

In a large mixing bowl cream together butter and sugar. Add egg and vanilla. Slowly add flour and mix well. Chill dough for 3 to 4 hours. Before rolling out, preheat oven to 350 degrees. Roll out on lightly floured surface and cut with cookie cutter. Bake for 8 to 10 minutes or until barely colored. Decorate as desired.

Marshmallow Fondant Recipe:

  • 16 oz bag of white mini marshmallows
  • 3 tablespoons of water
  • 2 pounds powdered sugar
  • 1/2 cup Crisco shortening

In microwave safe bowl combine marshmallows and water. Microwave on high for 30 seconds. Remove bowl from microwave and stir, return to microwave for an additional 30 seconds. Repeat until mixture is melted and smooth. It usually takes about 2 minutes. Add 1/2 of powdered sugar to marshmallow and mix. Pour remaining powdered sugar onto board and pour marshmallow mixture over powdered sugar. Coat your hands in crisco shortening {I mean seriously}. Knead powdered sugar into marshmallow as you would bread dough until it is smooth and elastic. The mixture will be very sticky at first and if you have small children at home they will want to help. To store fondant, place in ziploc bag and squeeze out all the air and refridgerate. You can make fondant up to two weeks in advance.

Royal Icing Recipe:

  • 3 tablespoons meringue powder {Wilton makes a great one available at Michael's}
  • 1 lb powdered sugar
  • 6-8 tablespoons water

Beat all ingredients until icing forms peaks {about 8-10 minutes on medium speed}. I would start with 6 tablespoons of water and add more if too stiff for piping, keeping in mind you have to push it through that tiny hole. You may want to add a little frosting to the bag and experiment with consistency before filling the entire bag. You want the frosting to be soft enough to pipe easily, but it must hold its shape.

1 comment: