Wilton Marshmallow Cream Flow-In

1 Jar marshmallow cream for

-each color desired Icing color This stays very shiny and is
easy to cut through.
These decorations will not dry hard as Wilton
color-flow & must be done directly on the cake or cookie.
CAUTION - Marshmallow cream will be VERY HOT.
TO PREPARE
MARSHMALLOW CREAM - Pan Method: Place about 1 1/2″ water in a large
skillet or electric pan.
Depending upon design, set up to four jars
of marshmallow cream (one for each color) into pan and bring water
to a boil.
For faster heating, fill jars only halfway.
Add icing
color as the cream softens, stir until color is well blended.
Let
simmer, then stir until cream is smooth.
Leave jars in water while
you decorate.
Microwave Method: Place the desired amount of
marshmallow cream in a bowl.
Add desired past color.
Microwave on
high power for about 10 to 12 seconds, then stir.
If not softened
(the total time depends on quantity being heated) microwave again
for 7 to 8 seconds more.
After heating, stir until color is
completely blended.
TO DECORATE: Trace pattern on cake with a
toothpick.
Outline design with stiffened buttercream or royal icing
(royal is preferred as the heat of the marshmallow cream may soften
buttercream) and tip 3.
Let outlines dry for 10 minutes or more.
Cut a very small opening in the end of a parchment bag and fill
with marshmallow cream.
“Flow-in” by filling in along the edges of
the outline first, squeezing gently and letting the icing flow up
to the outline almost by itself.
Work quickly; filling in design
from the outside edges in and from top to bottom.
If you’re working
with a large area, have 2 parchment bags ready so it won’t set up
before you’re done.
If the marshmallow starts cooling and won’t
flow smoothly, simply microwave bags for about 7 to 8 seconds on
high power.
Any remaining cream can be stored in a jar & reused
by microwaving for 8-9 seconds until soft.