As the dates for photoshoot draws closer, I am getting really busy with marshmallow making madness so there isn't time for new content for blogging. But I simply have to share these florals that I made for the photoshoot of Deco Marshmallows!
The blue and purple hydrangeas were made using raspberry and green apple puree. The yellow one was made from pumpkin puree but using passionfruit or mango puree along with apple puree will yield similar colour. The yellow one is sugar-free too! Ferrero Rocher makes for a very good filling!
Here's another floral arrangement that I made and hastily took a photo of. I forgot to line the plate with a doily or paper before arranging the flowers on 🙈.
Marshmallow florals are best made using agar-based recipes. Such marshmallows are known as zephyrs/zefirs, originate from Eastern Europe and can be piped like buttercream flowers. Agar based marshmallow batter is much stiffer than gelatin based batter so it holds up any ridges very well, giving whatever you pipe a sharp definition. My upcoming book will cover such marshmallows too! You can look forward to more agar-based entries, not just florals 😉.
Blessed Mother's Day to all moms out there!
with love,
Phay Shing
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