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20th April 2017 // 2 Comments

Recipe: Unicorn Poop Meringues!

We love unicorns. We love them soooo much that we thought we’d have a super-duper-special-magical-fantastical unicorn themed April! Yes indeed. If you’re looking to whip up a frenzy of enchanted rainbow sprinkled treats then look no further. This week to kick start our unicorn collection of sweets we’re sharing our Unicorn Poop Meringues recipe!

Unicorn poop meringues recipe by Juniper Cakery

Unicorn poop meringue recipe by Juniper Cakery

Magical unicorn poop meringues recipe!

Serves / makes approx. 10 to 18 – depending on how large you pipe your kisses poop

Ingredients and tools needed…

01: Firstly, pre-heat your oven to 160 degrees C (fan) / 180 degrees C (non-fan) / 325 degrees F / gas mark 4.

02: Next you need to heat up your caster sugar. Sounds weird, but it helps the sugar to dissolve quicker into the whipped egg whites which leads to silky smooth and non-grainy meringues! Yay! Pour the sugar onto a baking tray and place in your pre-heated oven for 5 minutes.

03: Add the egg whites to your stand-up mixer (you can use a bowl and hand held mixer, but it’s a little harder to control and manage) and mix on high with the whisk attachment until they start to look lovely and frothy. When ready add in the cream of tartar and mix until combined.

Tip! Any left over grease from previous use could effect your egg whites and stop them from whipping up nicely. To stop this you’ll need to use lemon juice to wipe your mixing bowl with. Leave to dry or wipe the juice away!

Meringue kisses recipe by Juniper Cakery

How to make rainbow meringue kisses by Juniper Cakery

04: Whilst on medium speed spoon in your heated sugar mix. Your meringue should look glossy and it should also begin to stiffen up. At this stage you can add in any flavour or even colour you like. For this unicorn poop meringue recipe we added in a few drops of cotton candy flavouring. Mix until stiff.

NOTE: Our method calls for 3 separate batches of fully tinted meringue. Each one is made individually and then added down the sides of the piping bag to create the rainbow colours! Now this might seem a little too much work, but it’s the way we’ve created our rainbow unicorn poop.

We’ve found that if you make one big batch of meringue, separate it and then colour by hand you risk vastly over-mixing which leads to badly cracked meringues (one or two small cracks are normal).

A lot of people like to paint the inside of their piping bags with food colouring to get the rainbow effect. This is so that as the meringue gets piped out the colour streaks down the outer sides of the kisses. We prefer to colour the entire meringue for two reasons. Firstly, we’re super control freaks so leaving something to chance is our idea of a nightmare. Secondly, (OK, so it’s another control issue) you can all to easily paint too little colour or even too much!

Making three separate batches of meringue in different colours sounds l-o-n-g, but trust us it’ll take even longer if your meringues crack or pipe out the wrong colours!

Rainbow meringue by Juniper Cakery

05: Now it’s time to prep your piping bag! Fit your piping bag with a large round tip and then place in a tall glass. Cuff the excess end of the bag over. The glass will act as a stand which is going to be ridiculously handy when adding your meringue!

Rainbow meringue kisses by Juniper Cakery

06: Add your meringue mixtures to a disposable piping bag fitted with a large plain round piping tip and on a lined baking tray pipe rows of meringue drops. Make sure to space these out at around 2cm as they’ll expand in the oven!

Fun unicorn poop meringue kisses recipe by Juniper Cakery

How to make rainbow unicorn poop meringues by Juniper Cakery

07: Sprinkle time!

08: Place your meringue kisses in the oven and bake for around 25 – 35 minutes. We use a convection oven (which is basically a fan assisted oven) so it took only 25 minutes for our meringues.

09: When ready remove the tray from the oven and set them aside to cool down.

Bright unicorn poop recipe by Juniper Cakery

Yay! Now you can arrange them onto cute cake stands, add them to favour boxes or even nestle them on top of buttercream cakes! They’re the perfect dessert table accompaniment or as little thank you sweets.

Bright unicorn poop recipe via Juniper Cakery

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6th April 2017 // 0 Comments

Recipe: Lemon Funfetti Marshmallows!

Lemon confetti marshmallows recipe via Juniper Cakery

Easter is around the corner and that also means cute treats, fun flavours and sprinkles here there and everywhere! To get into the celebratory spirit we thought we’d share our Lemon Funfetti marshmallows recipe! Yay! This sweet is a great alternative for anyone who isn’t into chocolate too. Check out our recipe below to re-create these marshmallows at home.

Easter lemon confetti marshmallows by Juniper Cakery

Lemon Funfetti marshmallows recipe!

Serves approximately 12 – 20 depending on how generous (or not) you slice these babies.

Materials and tools needed…gelatine sheets

Marshmallow recipe by Juniper Cakery


To start you need to thinly coat your cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Cover the corners and inner edges well to stop your marshmallow from sticking!


This Lemon Funfetti marshmallows recipe uses gelatine sheets instead of powder. Take 9 sheets of gelatine and leave them to soak in a large shallow dish full of 140ml of warm to hot water. They should begin to soften and turn into jellied sheets that disintegrate in around 7 minutes. When ready pour the entire contents (gelatine and water) into the bowl of a stand-up mixer.


Add the granulated sugar, water and tablespoon of corn syrup together in a medium saucepan. Boil until 115 degrees Celsius (or 238 degrees Fahrenheit) on high heat. This took approximately 10 minutes for us. You’ll need your candy thermometer for this step… a lot of people are put off of working with these as it feels like an extra step (and extra cleaning), but it’s pretty easy! All you need to do is place it in the pan with your ingredients and keep an eye on the temperature! Make sure that you use a candy or jam thermometer though!


Once your hot sugar syrup is ready switch on your stand-up mixer to a slow speed. Carefully (it’s hot) pour the syrup into the bowl. After a minute switch up the speed to medium (don’t turn up your mixer too high as the ingredients will be very hot which may splash around and out of the bowl on a higher speed), add in your lemon extract, yellow food colouring and rainbow sprinkles (as many as you like). Mix for around 12 minutes until you’re left with soft clouds of marshmallow!

Note: Once you switch off your mixer the marshmallow mixture begins to set so keep this in mind!


Pour the marshmallow mixture into your coated and oiled square cake pan. Smooth over with an angled palette knife. You can  lightly oil the spatula or palette knife as this can help stop the marshmallow mix sticking to it.

Note: For some extra rainbow try layering your marshmallow mix. Smooth a shallow layer into your cake pan and add rainbow sprinkles then repeat until you think it’s ready!

Bright Lemon Funfetti marshmallows recipe by Juniper Cakery


Sprinkle the top of your marshmallow with rainbow sprinkles.


Leave the marshmallow mix to set for around 3 hours whilst uncovered. We left ours in a cool and dark room undisturbed.


After 3 hours the marshmallow mixture should be perfect and ready. Test it by lightly poking it with a clean finger. The marshmallow should spring back into shape and feel bouncy and a little fluffy too.


With a sharp knife cut your set marshmallow block into squares before tossing them in the sieved mix of cornstarch (cornflour in the UK) and icing sugar. Tap any excess off before either bagging them into gift packs or storing them away into airtight containers. This super soft Lemon Funfetti marshmallows recipe should last several weeks if stored well (cool, dark and dry places and in airtight containers) so you’ll get to enjoy them for some time after making them (unless everyone else eats them)!

Bright lemon confetti marshmallows recipe from Juniper Cakery

Make lemon funfetti marshmallows

Yay! Now sit back and enjoy your homemade marshmallows! Cut them up into small squares or use cookie cutters (remember to dust them with the cornstarch / cornflour and icing sugar mix) for cool shapes and add on top of milkshakes. You can even top freshly iced cupcakes with them. Or you could individually bag up your marshmallow squares to make sweet Easter gifts!

Bright lemon confetti marshmallows by Juniper Cakery

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17th March 2017 // 0 Comments

St Patrick’s Day Recipe: Cookies & Irish Cream Marshmallows!

Tasty Cookies and Irish Cream Marshmallows by Juniper Cakery

We thought we’d whip (pun intended) up a delicious and easy recipe for St. Patrick’s Day. This sweet is strictly adults only as we’ve added a boozy twist to the classic Cookies & Cream flavour. Say hello to our Cookies and Irish Cream marshmallows recipe!

Easy cookies and Irish cream marshmallows by Juniper Cakery

Makes approximately… 14 large marshmallow squares

Ingredients and tools needed…

Irish cream marshmallow recipe by Juniper Cakery

Step 01:

Lightly coat your square cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Make sure to cover the corners and inner edges well to stop your marshmallow from sticking!

Delicious cream marshmallow recipe by Juniper Cakery

Step 02:

Prep your cookies by cutting each up into rough quarters and set aside. Also, try not to eat any!

Step 03:

Our cookies and irish cream marshmallows recipe uses gelatine sheets instead of powder so bear this in mind. Add 9 sheets of gelatine to 140ml of warm water / hot and leave to soak. These should turn into soft jellied sheets in around 7 minutes. When ready pour the gelatine and water into the clean bowl of a stand-up mixer. Also, make sure you have a whisk attachment fitted!

Step 04:

Add the sugar, corn syrup and water together in a medium sized saucepan. Turn your heat up to high and leave the mixture to boil until 115 degrees Celsius (or 238 degrees Fahrenheit). You’re going to need a candy or jam thermometer for this step so you can keep an eye on the heat!

Step 05:

When the sugar syrup is at the perfect temperature switch on your mixer to a slow setting (around 2 on a KitchenAid). Slowly pour the syrup into the bowl to mix with the gelatine while whisking. After a minute or two switch up the speed to medium then after a another minute or two turn it up to high (10 on a trusty KitchenAid), add in your vanilla paste (or extract if you like) and leave to mix until you’re left with soft clouds of marshmallow! Yay!

Delicious cream marshmallow recipe from Juniper Cakery

Step 06:

Now you’ll need to work fairly quick to colour and flavour a little bit of your marshmallow mix for the swirl! Scoop around 4 tablespoons out and dollop into a clean bowl. Then change the speed of your mixer to a medium setting to keep the marshmallow moving. If you keep the mixer switched off then that marshmallow mixture is going to start setting!

Add a little food colour and the 3 tablespoons of Irish cream to your separated mix and quickly mix together. Don’t worry if everything looks curdled and weird. Just keep stirring everything and it will begin to come back together.

Step 07:

Now turn your mixer off and scoop some of your plain marshmallow into your cake pan. Use a spatula or palette knife to smooth it out to the sides and corners.

Sprinkle in your crumbled cookies and dollop small teaspoon amounts of your Irish cream swirl on top before marbling it into the white with your palette knife!

Oreo cookies and Irish cream marshmallow recipe from Juniper Cakery

Step 08:

Repeat step 07 until you’re happy with the size or amount of layers you have! Leave to set for approximately 3 hours.

Oreo cookies and Irish cream marshmallow recipe via Juniper Cakery

Step 09:

When your marshmallow is ready to cut up coat a large sharp knife with your sugar and cornflour mix and simply slice through. Your marshmallows can be whatever size you want, however, for these going big is a good option just so you can get a good amount of broken cookies and that Irish cream swirl!

Step 10:

Roll every side of your homemade cookies and Irish cream marshmallows with some more of the icing sugar and cornflour mix to stop them from sticking to everything else (hands, plates, boxes… each other).

Cookies and Irish cream marshmallow recipe from Juniper Cakery

Now enjoy! Drop these babies into some Irish coffee or even a creamy Bailey’s hot chocolate for one insanely indulgent treat! You can even tweak the recipe slightly and swap the cookies for chunks of chocolate or try a dash of whisky instead? To turn this recipe into something kid friendly (and still celebrate St. Patrick’s Day) use peppermint flavouring with a touch of green colouring in place of the Irish cream.

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