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 Jun 24, 2009
15 min
30 min
45 min