Cindy Bearmans Marshmallow Frosting Food

CINDY BEARMAN'S MARSHMALLOW FROSTING

Cindy Bearman's Marshmallow Frosting image

Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes enough for one 9-inch layer cake

Number Of Ingredients 3

Ingredients

2 1/4 sheets gelatin
1/2 cup egg whites (from 5 to 6 large eggs)
1 1/2 cups sugar

Steps:

Fill a medium bowl with water and add ice. Add gelatin to ice water and let stand until soft. Drain, squeezing excess water from gelatin, and set aside.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed.
Place sugar in a medium saucepan along with 1/4 cup plus 1 tablespoon water. Place over medium-high heat and cook, brushing down sides with a pastry brush to prevent crystallization, until liquid reaches 235 degrees on an instant-read thermometer; add gelatin.
With the mixer on low, slowly add sugar mixture to egg whites. Increase speed to high and beat until stiff peaks form, 10 to 15 minutes.

CARAMEL ICING WITH MARSHMALLOWS

Caramel Icing with Marshmallows image

Caramel icing pairs perfectly with many fruitcakes or those cakes that are lightly sweetened. My grandmother used to whip up this icing decades ago, and it tantalizes the taste buds yet. Beware though, it is quite saccharine, so use sparingly.

Provided by MIMICAKES

Categories Desserts Frostings and Icings

Time 11m

Yield 18

Number Of Ingredients 7

Ingredients

½ cup butter
½ cup milk, or more as needed
1 (16 ounce) package brown sugar
1 cup miniature marshmallows
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

Melt butter in a saucepan over medium heat. Add milk and bring to a rolling boil. Add brown sugar and marshmallows. Beat until stiff; add powdered sugar, vanilla extract, and salt. Remove from heat.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 51.8 g, Cholesterol 14.1 mg, Fat 5.3 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 58.4 mg, Sugar 50.5 g

CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED MARSHMALLOW FROSTING

Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting image

Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 cup (2 sticks) unsalted butter, room temperature
2 1/3 cups plus 3 tablespoons superfine sugar
1 1/4 cups extra-dark cocoa powder, sifted
2 large eggs, room temperature
1 large egg yolk
1 1/3 cup plus 4 teaspoons all-purpose flour
1 1/2 cup plus 4 teaspoons cake flour (not self-rising)
1 tablespoon plus 1/4 teaspoon coarse salt
2 1/4 teaspoons baking powder
2 teaspoons baking soda
2 cups boiling water
1/2 cup canola or sunflower oil
Malted Chocolate Ganache
Marshmallow Frosting

Steps:

Preheat oven to 325 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottom of each pan with a parchment paper round and spray again; set aside.
In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 8 minutes. Add cocoa powder and beat until combined, 3 to 5 minutes more, scraping down the sides as necessary.
In a small bowl, whisk together eggs and egg yolk. With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary.
In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to butter mixture and mix on low speed until combined.
In a medium bowl, mix together boiling water and oil. With the mixer on low, slowly add water mixture and mix until combined. Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 35 to 40 minutes.
Transfer cakes to wire racks; let cool completely, at least 2 hours. Unmold cakes and remove parchment paper. Using a serrated knife, trim tops of cakes to make level, then cut each cake in half horizontally. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the bottom side of one bottom half on the cake plate. Evenly spread top with one-third of the ganache. Repeat process twice with top halves of each cake and top with the remaining bottom half of cake bottom-side up. You should have three layers of ganache and four layers of cake.
Transfer marshmallow frosting to a pastry bag fitted with a plain 5/8-inch round tip (such as Ateco #808). Pipe frosting over cake to cover; evenly spread using an offset spatula. Using a kitchen torch, toast frosting until lightly browned.

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