How to Make Dessert Topiaries

An attractive centerpiece that can also be dessert is a perfect definition of dessert topiary. A simple foam cone is turned into an edible work of art in no time. A dessert topiary can be as simple as fruit with dips on the side to pastries drizzled in a web of sugar.

Difficulty:

Moderate

Instructions

Things You'll Need

• 3 large chocolate candy bars
• 1 24-inch Styrofoam topiary tree
• 3 quarts of strawberries
• Toothpicks
• Aluminum foil
• 2 boxes of hard meringue cookies
• 1/2 tbsp. powdered egg white
• 1/4 cup warm water
• Pinch cream of tartar
• 2 cups (1/2 lb.) of confectioners' sugar

Chocolate-Covered Strawberry Topiary

1. Melt the chocolate in a double boiler over low heat. Be careful not to cook the chocolate.

2. 

   Dip the strawberries into the chocolate covering about 3/4 of the berry.

3. Place on waxed paper, stem side down, to allow the chocolate to set.

4. Stick a toothpick in the top of the strawberry, and begin layering your strawberries on the cone.

5. 

   Start at the bottom by pushing the other end of the toothpicks into the cone.

6. Place the last strawberry on the top, stem side down.

7. Refrigerate until ready to serve.

Meringue Topiary

1. Beat the powdered egg white, water, and cream of tartar with an electric mixer fitted with a whisk. Add the confectioners' sugar and beat at medium speed until completely combined. Increase speed to high, and beat for about 5 minutes. The royal icing should be thick and glossy.

2. 

   Wrap the topiary tree with aluminum foil.

3. Start from the bottom and work up. Use the royal icing to glue your cookies to the foil. Work a small space to keep your icing from drying out.

4. 

   Continue working your way up until you reach the top.

Tips & Warnings

• Substitute ground meringue cookies for powdered egg whites.

Resources

• Read this Article in Spanish