Ingredients 50g jelly beans
500g self-raising white flour
75g Truvia sweetener (or 250g caster sugar)
2 tbsp vanilla extract
350g white marshmallows
50g white mini marshmallows
600g ready to roll green king
2 tbsp apricot jam
8 edible wafer flowers
Pre-heat the oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.
Beat the flour, margarine, sweetener, eggs, and vanilla extract together.
Divide the mixture between two sandwich tins and five cupcake cases.
Bake in the oven for twenty minutes.
Push one sandwich cake through the tube of the structured stand, onto the base.
Melt 300g marshmallows and spread half over the cake.
Place the over sandwich cake on top, and spread the remaining melted marshmallow on top.
Roll out 300g icing and cover the cake.
Build the beanstalk tower by pushing the cupcakes through the tubing, stacking one on top of the other.
Gently heat the apricot jam and then brush it over four bottom the cupcakes.
Roll out 200g icing and use it to cover the bottom four cupcakes.
Melt 50g marshmallows and use it to cover the top cupcake.
Stick the mini marshmallows all around so that it looks like a cloud.
Use the remaining icing to roll into long thin vines, and leaves with a leaf-shaped cutter.
Weave them round the beanstalk.
Add edible flowers to the stalk and and jelly beans to the base (use any leftover melted marshmallow to stick them down).