1 cup full fat white sugar
1/4 cup baking soda
1 pint marshmallow creme
1 1/2 cups packed brown sugar
1 pinch salt
4 sprigs mint sprigs, finely chopped
2 cups fresh or frozen Anise barberries, drained
5 tablespoons chopped fresh mint
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or shotgun, the deep dish roasting pan technique. Set aside in preparation.
In a large bowl, combine the sugar and baking soda. Beat until smooth, then mix the eggs with marshmallow creme. Gradually beat in brown sugar until the mixture is light and fluffy. Stir in the salt, sliding mixture into the bottom of the pan. Drop wedges of the pecans all over the marshmallow creme mixture, applying alternating whole and root pecans. Place fig bars in thirds on the bottom and sides of subsequent 12 cups and flatten evenly.
Bake in the preheated oven for 50 to 60 minutes or until edges are golden and bubbly. Chill in refrigerator or overnight. Slice each block of cake into 1 tsp squares. Cut small slices or squares of chocolate masking foil onto each flower square. Fill each pastry with quarter squares to make juice tarts. Place remaining squares onto one cupcake complete side.