Create stunning wildflower fondant cookies that are ideal for special occasions or gifting. The delicate layer of fondant with hand-painted details on these cookies adds a touch of elegance to your treats.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Assorted colors of fondant. Edible food coloring. Edible glue or water. Edible gold dust optional. Wildflower-shaped cookie cutters.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Mix the sugar and butter together in a different bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Take two equal pieces of dough and roll them out into discs. Cover with plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. One disc of dough should be rolled out to about 1/4-inch thick on a lightly floured surface. Cut out cookies in the shape of wildflowers with cookie cutters and put them on the baking sheet that has been cleared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. Spread out the different colors of fondant on a sugar-dusted surface. Cut out shapes from fondant that look like cookies using the same cookie cutters. Use edible glue or water to stick the fondant shapes to the cookies after they have cooled. To make the fondant flowers look more realistic, add edible food coloring. For a classy look, you can brush the fondant flowers with edible gold dust if you want to. Let the decorations dry before you serve the cookies or put them in a box.

Prep Time: 30 minutes

Cook Time: 12 minutes

One versatile and simple-to-make icing that can be used to decorate baked goods or cover cakes is homemade marshmallow fondant. It tastes sweet and marshmallowy, making it a favorite among cake decorators.

Ingredients: 16 oz about 454g marshmallows. 2 lbs about 907g powdered sugar. 2-3 tablespoons water. 1/2 teaspoon vanilla extract. Shortening or cornstarch for dusting.

Instructions: Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until marshmallows are fully melted and smooth. Stir in vanilla extract. Sift powdered sugar into a large mixing bowl. Create a well in the center of the powdered sugar. Pour the melted marshmallow mixture into the well. Stir until the mixture becomes difficult to stir by hand. Grease your hands and the countertop with shortening or dust with cornstarch. Turn the mixture out onto the counter and knead it like dough, gradually adding more powdered sugar as needed until it reaches a smooth, elastic consistency. Form the fondant into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes before using. Roll out the fondant on a clean surface dusted with powdered sugar or cornstarch to the desired thickness and use it to cover cakes or create decorations.

Prep Time: 30 minutes

Cook Time: 5 minutes