Hope this post finds you well! Spring has been slow in coming, so we are breaking out all of our bee paraphernalia in hopes that this will speed things along! This month we made a beehive-shaped Vintage Almond Pound Cake, our popular Peanut Butter & Chocolate Bars, and homemade Marshmallow Cream topped Chocolate Buttermilk Cupcakes.
Our big experiment for this month was the Marshmallow Cream. The genesis for this experiment was like many others; I was craving something. Specifically, I was craving a filled Fluffernutter which consists of marshmallow cream sandwiched between two peanut butter cookies. After multiple, unsuccessful attempts at creating a chewy peanut butter cookie without using shortening, I decided that what I was really after was the marshmallow. And, I wanted to make a peanut butter and fluff sandwich for lunch.
Commercially-available Marshmallow Cream (called Fluff) is anything but all-natural, so I was going to have to make it. Finding a recipe online was easy (I used the one from Chow.com) as was the preparation! In fact, I was able to do it without a candy thermometer! Yay! But, now I know why there are so many chemicals in the ones in the store. The fluff starts to separate after just a couple days.
While I would’ve enjoyed the Fluffernutter cookie had I been successful, I was unexpectedly pleased to be able to carry out this month’s theme by piping a beehive shape on the cupcakes using the Marshmallow Cream.
For our sign, we covered a mounted painting canvas with fabric and attached a decorated card with sewing pins. I used a technique from the Martha Stewart Weddings magazine, June 2008, to sew the card to simulate a bee’s path while flying. Bee and beehive embellishments are from Michaels.
Here’s to spring “bee”ing just around the corner,
corrie @ Peachie’s Treats