Artisan Marshmallow Recipe

Did you know you can make your own marshmallows for the holidays? It’s super easy and your friends will think you’re a genius! Package them in little bags with ribbons or use them for them for the most amazing s’mores ever. This is the perfect recipe for the holidays and it’s super easy! Just make sure to be very careful with the hot sugar syrup! These marshmallows are so soft and creamy that it will be hard to go back to the store bought bags. If you want to to put a French twist on them, leave them uncovered for a few hours to form a crust on the outside. Enjoy!

The ingredients I list below have the cleanest flavor profile. Although corn syrup and corn starch can be easily substituted, I prefer to make my own syrup and use tapioca starch. *agave syrup is not recommended for this recipe, as it has an off-putting flavor.


Vanilla Marshmallows

  • 3 packages unflavored kosher gelatin (Great Lakes) 1 cup ice cold water, divided

  • 12 ounces organic cane sugar

  • 1 cup sugar cane syrup (recipe below)

  • ¼ teaspoon kosher salt

  • 1 teaspoon organic vanilla extract or vanilla bean paste 

  • ¼ cup organic powdered sugar (has no corn starch) 

  • ¼ cup tapioca (tastes better than corn starch) 

  • Nonstick spray (I prefer coconut oil)

Chai Spice Marshmallows

For Chai marshmallows, make a strong Chai tea. Divide water into ½ cup strong Chai tea and ½ cup ice cold water (for gelatin portion). Add ½ tsp organic cinnamon with vanilla extract or vanilla bean paste.


  1. Combine the gelatin with ½ cup of the cold water (or gelatin won’t dissolve) in the bowl of a stand mixer. Have the whisk attachment standing by.

  2. Combine the remaining ½ cup water, the organic cane sugar, cane sugar syrup and salt in a 2-quart saucepan. Place over medium heat, cover and allow to cook for 5 to 7 minutes until sugar is completely dissolved (or syrup will crystallize). Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 8 to 9 minutes (time could depend on the temperature of your stovetop). When the mixture reaches this temperature, immediately remove from the heat.

  3. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows. 

  4. Combine the organic powdered sugar and tapioca starch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray or coconut oil. Add the sugar and starch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. 

  5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and starch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. 

  6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the powdered sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. 

15 Jaw-Dropping Floral Wedding Cake Ideas for your Wedding

How exciting to be featured in Green Wedding Shoes this week!

 There’s no better way to display your cake as a work of art than to make it a  literal  work of art. Painted cakes are taking over, and we’re here for it. The best part: painted floral cakes come in kinds of style from modern to impressionism to realism. They’d belong in a museum if they didn’t taste so good!

There’s no better way to display your cake as a work of art than to make it a literal work of art. Painted cakes are taking over, and we’re here for it. The best part: painted floral cakes come in kinds of style from modern to impressionism to realism. They’d belong in a museum if they didn’t taste so good!

Photo Shoot at Bexley Huntington Mansion


We started at Huntington Mansion. A beautiful home that has so many amazing old details. It was the perfect backdrop for our day. Events Held Dear took charge with the concept and design. She made sure all the perfect details were all in place. The amazing neutral florals were done by Evergreen Flower Co. She creates mini pieces of art that have amazing shape and life. I loved the painted fern leaves in all the pieces! From the lovely letterpressed invitations (Cheer up Press) to the amazingly detailed cake (Miam Cake), this day was just stunning, and to top it all off the extremely talented Jenny Haas photographed it. It all came together so beautifully. I couldn’t have asked for more.  (Excerpt from


Green Wedding Shoes Editorial


This editorial collaboration was inspired by the sweeping city view from Juniper Rooftop, a new Columbus, Ohio venue. Keeping the rooftop view a priority, we created a story that is both warmly romantic and briskly modern. Our warm and feminine color palette was a conscious choice to soften the crisp architectural nature of the space. Hues of tea rose, dijon, slate, linen, burgundy and palest pink evoked all the nuances of a rooftop party in spring. This shoot was a fantastic opportunity to show off our beloved city from a brand new vantage point, with all the details to inspire brides with romantic and modern sensibilities alike. Check out the whole editorial at

Cake hand-drawn by Scarlett Kilzer at Miam


photography: Jenny Haas // venue name: Juniper Rooftop, Columbus, Ohio, USA // event design: Auburn + Ivory // planning: Auburn + Ivory // florals: State + Arrow // wedding dress: Rita Vinieris "Chic" // wedding dress boutique: La Jeune Mariée // hairpiece: Sara Gabriel // bride's ring: the Diamond Cellar // hair stylist: Megan Cronenwett // makeup artist: Angie Warren // paper goods: Papel + Co // cake: Miam Cake // tabletop rentals: Aiden + Grace // furniture rentals: Antiquity Rentals // linen rentals: Event Source // models: Kelsey Richards // nail: Charlotte Lucas // ribbon: The Lesser Bear // velvet ring box: Bark and Berry // pink plates: Anthropologie // pink napkins: Pottery Barn

Juniper Rooftop


Juniper is a new restaurant and venue that is on top of the Smith Brother's building in downtown Columbus.  On the day of our shoot there was a break in the cold, snowy weather.  It had been raining on and off and was unusually warm.  The sky was overcast- perfect lighting for a photo shoot.  It didn't rain until hours later and the last few shots! 

I can only post a sneak peek of my cake until the photos are submitted to publications.  I'll send out an update with the full shoot as soon as I can.  Until then, I took a few with my phone!  The picture of the cake is almost outdone by the beautiful view of the city of Columbus in the background.  I absolutely love flowers and anything heirloom.  This is my interpretation of a style board that was sent to me for the shoot.  The cake is meant to look like old stationary with torn paper which is made of sugar.  The flowers are free-hand drawn which is my favorite "pen & ink" style.

Until next time!

xoxo- Scarlett K.

 Rooftop at the Juniper

Rooftop at the Juniper

7 Tips for the Best Sugar Cookies Ever


You think you've found the perfect sugar cookie recipe.  The dough smells amazing and it's not too wet and not too dry.  You spend your precious time cutting out perfect shapes.  They are evenly spaced on the pan and you happily put them in the oven, set the timer and wait.  They smell amazing and you imagine that they will be the cutest cookies ever.  After all, you bought the perfect cutters online.  You turn on your oven light, peer in, and to your horror, your cookies are a hot mess!   This has happened to me one too many times.  Am I relating to anyone?

With some experimentation and research I'm sharing 7 tips for the best sugar cookies ever.  Baking is a science.  You can't just throw something together and hope for the best like you can with cooking.  So, pay attention people, follow these steps and stop the madness!


1. Measurements

Baking is a science.  Following a good cookie dough recipe exactly usually ends in a great result.  Adding a pinch of this or that to your dough can result in a cookie that is less than satisfactory.

2. Butter

When making sugar cookie dough, it should be not too wet and not too dry- just wet enough to form a ball.  The cheaper the butter, the more water the butter retains.  When the butter has more water content, the dough has more water content, resulting in a dough that will spread too much in the oven. 

Even though it's more expensive, I recommend using organic butter or grass- fed butter like Kerrygold.  Not only will the butter have less water but the dough will have more depth of flavor. 

3. Baking Powder

The more air in the dough, the more the cookies will spread in the oven.  Omitting baking powder in a cookie recipe sounds crazy but it works!  Try it and see what you think.  If you're really freaked out then go with 1/4 tsp at the most.

4. Sugar

Most of the time you'll see recipes calling for fine sugar.  For sugar cookie dough, I've found that using a larger grained sugar works better because it takes longer to melt in the oven.  This keeps the dough from spreading too quickly.

5. Mixing the Dough

Just like using baking powder, the more air incorporated in the dough, the more the cookies will spread.  When creaming the butter and sugar, make sure to use room temperature butter and mix into sugar just until the ingredients come together.  Then add the other ingredients just until incorporated and fight the urge to turn your mixer on high and beat the crap out of it!

6. Oven Temperature

It's imperative to get an oven thermometer.  They are between $4 and $10, so pretty affordable.  Even if the oven is new, depending on the oven thermostat is a crap shoot.  If you have the temperature right in the oven then you can rule out temperature as an issue if something goes wrong with your recipe.  Too hot and your cookies will bake too fast on the outside and be raw on the inside.  Too cool and your cookies will not set on the outside and will spread.

7. Chill Out

Chilling the dough is one of the most important things you can do to get a perfect sugar cookie.  A lot of recipes say to chill the dough for at least an hour.  I recommend at least 4 hours but preferably over night, wrapped well in the fridge.  Then, after you've cut your dough with cutters, put the cut cookies on a baking sheet lined with parchment (not wax paper because it will catch fire in the oven- I know from experience.) back in the fridge for 30 minutes or in the freezer for 15 minutes and then straight in the oven.

A Good Recipe

3 C all purpose flour

1 large egg

1 C granulated sugar (larger grained)

1 C butter (Kerrigold)

1/2 tsp salt

1/4 tsp baking powder (or omit)

1 TBSP vanilla extract (organic tastes best)

  1. Preheat the oven to 350F.
  2. Mix together the butter and sugar just until incorporated.
  3. Mix in the vanilla extract and egg just until incorporated.
  4. In another bowl, combine the flour, salt and baking powder and mix together.
  5. Add the dry ingredients to the wet ingredients a little at a time until combined and mixture comes together.
  6. Knead by hand until smooth but just. Separate it into 2 flat disks. Wrap in plastic wrap twice and refrigerate for 4 hours or overnight.
  7. Place the dough on a piece of parchment.  Add another piece of parchment on top and roll out dough 1/4" inch thick.
  8. Using your favorite cookie cutters, cut out the shapes, then use a metal spatula to transfer the shapes to a parchment lined cookie sheet.  Put in freezer for 15 minutes or fridge for 30 minutes. 
  9. Transfer pan to oven and bake for 13-15 minutes (depending on your oven) until edges are slightly golden.
  10. Let cool on pan for 2 minutes and then transfer cookies to cooling rack.


Inspired by Mozart

As a music major, my love for classical music runs deep.  I love to listen to classical while I work, because it clears my mind and I'm able to think creatively.  I was inspired by Mozart's Spring while I was making the flowers for this cake.  Don't get me wrong, I love classic rock and everything in-between, but for this cake, Mozart was needed!