INGREDIENTS
1 oz
corn starch ((1/4 cup))
2 cups
milk
1 cup
International Delight French Vanilla coffee creamer
1 cup
heavy cream (or whipping cream)
8 3/4 oz
granulated sugar ((1 ¼ cups))
1/2 tsp
salt
1 1/2 oz
unsweetened cocoa powder ((1/2 cup), sifted)
2 oz
unsweetened chocolate (finely chopped)
1 oz
unsalted butter ((2 TBSP))
1 tbsp
vanilla extract
1 lb
white fondant
Gel food coloring (I used Americolor Avocado Green, Leaf Green, Electric Purple, Chocolate Brown, Lemon Yellow)
Daisy cookie cutters
Petal dust ((optional), I used CK Kitchen Leaf Green, Pistachio, Iris, Rose Pink, Lemon, and Dark Chocolate)
6
cinnamon crunch doughnuts (or 12 mini doughnuts)
12
pieces mini chocolate-almond biscotti
1/2 cup
chocolate rocks