I have two gorgeous sweets to share with you from C’est maman qui l’a fait. First is this daisy sugar bell. The instructions are in both French and English, and the photographs suggest such an edible feat is actually manageable. Find the how-tos HERE.
Next up for the rainbow fans, some bright and colorful rainbow nougat with jelly beans for Easter. Find the how-tos HERE.
By Meaghan Mountford