Flower Bouquet

Directions

1. 1
   Preheat the oven to 350°F. Line 18 muffin cups with paper liners.
2. 2
   Prepare cake mix according to package directions. Divide among muffin cups. Bake and cool according to package directions.
3. 3
   Tint half of the frosting with yellow food color. Tint remaining frosting with pink food color. Spread on cooled cupcakes.
4. 4
   Using scissors, cut marshmallows in half. Squeeze ends of each marshmallow together to form petals. Decorate each cupcake with 7 marshmallow petals. Place a Skittle into the center of each cupcake. Position cupcakes on a platter or cake board.
5. 5
   On surface dusted with sifted powdered sugar, knead fondant until smooth. Knead green food color into fondant. Divide fondant into quarters. Roll one-quarter of the fondant into a thin rope. Keep remaining fondant wrapped in plastic wrap. Cut rope into uneven lengths; position on board for the stems. Repeat with remaining fondant to make 18 stems in total.
6. 6
   Pinch stems together near ends; secure bow with a little frosting. Position spearmint leaves along stems; secure with a little frosting.