So, I’m guessing you’re here because you like marshmallows… If this is authentic then you definitely have come to the proper location, because today we are going to make a -layer marshmallow cake with marshmallow filling and frosting! Yeah, I know it’s crazy and first-rate and you may’t wait! I’ve even covered two one of a kind flavoring alternatives vanilla/chocolate and Kool-useful resource. So permit’s get commenced.
For this marshmallow cake, you're basically going to make 3 batches of marshmallow. So, let’s begin with how to do that. In a saucepan integrate sugar, water, and corn syrup. heat the aggregate with the lid on till steam comes freely from underneath the lid.
Top that with a piece extra chocolate marshmallow (you may land up with extra chocolate marshmallow however you may easily simply placed it in a buttered dish to devour later). Then simply pinnacle the chocolate marshmallow with some sprinkles for adornment! allow the cake to set overnight earlier than you narrow it, in any other case, the “frosting” will still be first-rate sticky!
Ingredients
Layer one:
- 2c. sugar
- ¾c. water
- 1c. corn syrup
- ½c. cold water
- 3 envelopes unflavored gelatin
- ½t. pure vanilla extract
- ¼t. butter flavoring
- 2oz. chopped unsweetened chocolate (optional)
- 1 envelope of Kool-Aid (optional)
- Paste food coloring to match the Kool-Aid color (optional)
Layer two:
- 2c. sugar
- ¾c. water
- 1c. corn syrup
- ½c. cold water
- 3 envelopes unflavored gelatin
- ½t. pure vanilla extract
- ¼t. butter flavoring
- 2oz. chopped unsweetened chocolate (optional)
- 1 envelope of Kool-Aid a different flavor than before (optional)
- Paste food coloring to match the Kool-Aid color (optional)
Frosting:
- 2c. sugar
- ¾c. water
- 1c. corn syrup
- ½c. cold water
- 3 envelopes unflavored gelatin
- ½t. pure vanilla extract
- ¼t. butter flavoring
- 2oz. chopped unsweetened chocolate (optional)
- 1 envelope of Kool-Aid yet another different flavor (optional)
- Paste food coloring to match the Kool-Aid color (optional)
- Decorate with sprinkles or candies as desired
Method
- Thoroughly butter two 9-inch cake pans. Set aside.
- In a medium saucepan combine the sugar, corn syrup, and 1c. water. Bring to a boil with the lid on until the steam is flowing freely from beneath the lid. At this point remove the lid and place a candy thermometer in the saucepan. Cook the mixture until it reaches 240F.
- Meanwhile, combine the ½c. cold water, gelatin, and Kool-Aid (if using) in the bowl of an electric mixer fitted with a whip attachment.
- Once the mixture in the saucepan reaches 240F remove it from the heat with the mixer set to low-medium pour the mixture in the saucepan into the bowl of the mixer.
- Turn the mixer to high speed and whip for 8 minutes, add the chopped chocolate now (if using it). Add the vanilla and butter flavorings and paste food coloring (if using) and whip an additional 2 minutes.
- Spread this into one of the prepared pans as evenly as possible. Allow to set overnight.
- Repeat steps 2-6 for the second layer.
- Once the cakes have set repeat steps 2-5 for the frosting.
- Place the first layer of cake on a serving plate or cake board. Spread the top of it with some of the frosting. Top that with the second layer of cake. Top with more frosting, decorate with sprinkles or candies as desired.
- Allow to set overnight. When ready to serve cut with a well-buttered knife and re-butter the knife between each cut.
Based on the recipe from http://epicsweet.com/marshmallow-cake/
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