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Cherry Creams, No. 2

  • Fondant
  • Candied cherries
Select as many firm, smooth, candied cherries as are desired. Cut each cherry, starting at the open end, into four sections, and separate into petals. Make a tiny hole at the other end, and insert a strip of angelica 1 1/2 inches long for a stem. Place a small ball of fondant between the petals, and arrange on a doily, or use on top of a box of bonbons.
Submitted by Tess M Jun 24, 2009 15 min 30 min 45 min
Recipe Rascal