Cut the marshmallow in half width wise with the kitchen shears. The cut ends will be sticky.

With a knife, cut off the round tops from both gumdrops. Then cut the tops in half lengthwise. Press one red piece and one green piece together. Repeat with the other red and green pieces.

Cut off about 1/2 inch (1 cm) from one end of the crispy rice treat. Mold the cut piece in a circle around a red/green gumdrop. Make the circle the same size as the marshmallow half from step 1. Then place the crispy circle on the sticky end of one marshmallow half.

With the kitchen shears, cut a strip of fruit leather the same height as the marshmallow and crispy circle. Roll the fruit leather strip around the marshmallow and crispy circle. Press the end to seal.

Repeat steps 3 and 4. Then stick eight cinnamon candies on top of this piece to look like fish eggs.

Warm the pink, orange, and white taffy in the microwave for about five seconds. Place each one between two pieces of wax paper, and roll them flat with a rolling pin.

Mold the pink taffy into a long rectangle. Use a toothpick to draw evenly spaced lines across the top of the taffy to look like tuna.

Mold the orange taffy into a long rectangle. Then trim one end to look like a tail. Use a toothpick to draw lines on the top of this “shrimp.”

With kitchen shears, cut thin strips out of the white taffy. Lay two strips across the pink taffy. Lay two strips slightly curved across the orange taffy. Press the strips down gently to lay flat.

With a knife, cut two 2-inch (5-cm) rectangles from the crispy rice treat. Place the tuna on one piece and the shrimp on the other.

Cut two thin strips of fruit leather. Wrap them around the tuna and shrimp and crispy rice rectangles.

This recipe is excerpted with permission from Dessert Designer: Creations You Can Make and Eat! by Dana Meachen Rau and published by Capstone Young Readers.