strawberry marshmallow dolls.

Daun is asleep and won't get up so we can make pad thai...
my mermaid-pirate-cupcake-taco party is soon, looking for inspiration on blogs, found lots of marshmallows.
i would like to cook up my own colored vegan marshmallows for the paati, but i can't find vegan gelatin.
i'm making some cupcake kabobs, like nora from cupcakes take the cake picnic. sticking on some marshmallows dipped in ganache, and vegan yellow cupcakes with magenta frosting & aqua green turquoise seaweed hair colour.
also came across very pretty dolls, ball joint dolls on fierce bunny's flickr.
i love this one called "blueberry cupcake"^
I also love dame darcy's handmade dolls. [at left]

To go along with dolls, here is a recipe for "Strawberry Pie with whipped cream"
.from epicurious.
Ingredients=
For crust:

• 1 (5-ounce) package shortbread cookies
• 2 tablespoon sugar
• 2 tablespoon cold unsalted butter, cut into pieces

For filling:

• 2 pounds (1 1/2-inch) strawberries, hulled (see cooks' note, below)
• 3/4 cup sugar
• 1/3 cup fresh lemon juice
• 1 envelope unflavored gelatin (2 1/4 teaspoons)

Accompaniment:

• lightly sweetened whipped cream

Preparation

Make crust:
Preheat oven to 350°F with rack in middle.

Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.

Prepare filling and assemble pie:
Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.

Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.

Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.