Little Lamb Puffs

Little Lamb Puffs

6 large marshmallows

1 (16-oz.) can vanilla frosting

Black paste food coloring (available from cake decorating supply stores)

1 cup sweetened flaked coconut

Special Equipment

Scissors; bamboo skewers; small sealable plastic bag

To make the heads, cut off 1/4-inch round from end of each marshmallow. Dip scissors in hot water and make 2 V-shaped cuts on opposite side of each slice to form ears and face. Reserve one cut-out piece for each tail.

Cut bamboo skewers into 1-1/2-inch lengths. (You will need a total of 24 stick pieces.) Stick 4 sticks into side of each larger portion of marshmallows to make lamb legs. Frost body of lamb generously with white frosting. Sprinkle coconut over frosting, pressing it on gently so that it sticks.

Attach head and tail to each body with frosting. Mix about 1/4 cup of the remaining frosting with enough black food coloring to turn it black. Scrape black frosting into a small, sealable bag and seal the bag. Snip a tiny hole in a bottom corner of the bag. Pipe eyes, nose and mouth onto each lamb face.

The lambs are now ready to frolic as a centerpiece, as decorations for a birthday cake or a cunning little dessert.

Yield: 6 little lambs

Black food coloring is not a common color but is available from cake decorating stores. (If you can’t find it or don’t want to bother, substitute green and the tiniest drop of red. If the intensity is right, it will look very dark indeed — nearly black.)