MARSHMALLOW CAKE
This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.
Provided by Lola Smith
Categories World Cuisine Recipes Asian Japanese
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
- In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
- In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.
Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g
CHOCOLATE-MARSHMALLOW MUG CAKES
2019 marks the 100th birthday of Hostess's iconic cupcakes, so Food Network Magazine whipped up some look-alike mug cakes!
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 mug cakes
Number Of Ingredients 0
Steps:
- To make a batch, whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth. Whisk in 1⁄3 cup flour, 2 tablespoons unsweetened cocoa powder, 1/8 teaspoon baking soda and a pinch of salt. Butter 4 small microwave-safe mugs and divide the batter among them. Microwave, one at a time, until a toothpick comes out clean, about 2 minutes. Make a slit in the center of each cake and pipe marshmallow cream into the slit. Top the cake with warmed chocolate frosting, then pipe white frosting squiggles on top.
ALL MARSHMALLOW CONFETTI CAKE
Provided by Heather Baird : Sprinkle Bakes : Food Network
Categories dessert
Time 15h20m
Yield 8 slices, plus extra marshmallows
Number Of Ingredients 20
Steps:
- For the yellow marshmallow "cake" layers: Coat a 9-by-13-inch cake pan with cooking spray.
- Whisk together the gelatin and 1 cup cold water in a small bowl. Let set until the gelatin absorbs the liquid.
- In a saucepan with a candy thermometer attached, combine the sugar, salt, 1/2 cup of the corn syrup and 1/2 cup water. Place over high heat and bring to a boil.
- Meanwhile, pour the remaining 1/2 cup corn syrup in the bowl of a stand mixer fitted with the whisk attachment. Heat the gelatin in a microwave or on the stove until melted completely. Pour into the mixing bowl with the corn syrup, turn the mixer on low and keep it stirring until the sugar syrup is ready.
- When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes, then increase to medium high and beat 5 more minutes. Finally, increase to the highest speed and beat 1 to 2 more minutes. Add the butter flavor, then beat again for 1 to 2 minutes. The mixture should be opaque and tripled in volume. Add the golden yellow food coloring and beat until incorporated. Fold in the rainbow sprinkles. Pour the marshmallow into the prepared pan and let stand until set, about 2 hours.
- For the marshmallow coating: Stir together the cornstarch and powdered sugar in a bowl. Sift about 1/4 cup over a work surface.
- Turn out the marshmallow onto the coating. Sift a little more of the coating over the surface of the marshmallow and cut out two 5-inch circles using a pastry ring. Cut the leftover marshmallow into pieces, coat with more of the coating and save for snacking. Let the 2 yellow rounds dry (cure) for 4 hours.
- For the white marshmallow "frosting:" Grease a 6-by-3-inch round cake pan with cooking spray. Line the edges with a double thickness of parchment paper so that the paper extends 3 inches over the top edge of the pan (for a total height of 6 inches in the pan). Lightly coat the paper with cooking spray.
- Repeat the instructions for the yellow marshmallow exactly, except use 1 teaspoon vanilla flavor in place of the butter flavor.
- Pour some of the white marshmallow into the prepared pan, about 2 inches up the side. Press a yellow layer into the white marshmallow until the yellow and white layers are even. Top with more white marshmallow and press in the second yellow layer. Fill with the remaining white marshmallow.
- Let the marshmallow stand, uncovered, in the pan overnight. When set, pull the marshmallow out of the pan by the parchment paper and dust it with the coating.
- For the decors: Using a soft-bristle kitchen-dedicated art brush, coat the bottom half of the cake with corn syrup or piping gel. Pat rainbow sprinkles onto the sides of the cake.
- Place the buttercream in a piping bag fitted with a large French pastry tip. Pipe 1.5-inch mounds of frosting around the top edge of the cake, pulling each mound of frosting into a peak. Immediately cover with rainbow sprinkles.
- Cut the marshmallow into 4 pieces using a sharp chef's knife that has been warmed under hot water and wiped dry. Then cut each piece into 2, for a total of 8 pieces.
DEVIL'S-FOOD CAKE WITH TOASTED-MARSHMALLOW FROSTING
Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks intimidating at first, but Ms. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. Once they're cooled, level the puffy tops with a bread knife and put them together with marshmallow frosting for a true showstopper.
Provided by Tejal Rao
Categories cakes, dessert
Time 1h
Yield 16 servings
Number Of Ingredients 16
Steps:
- Place oven rack in the middle position, and heat the oven to 350 degrees. Line 3 8-by-3-inch anodized-aluminum cake pans with parchment paper, and grease them.
- Combine butter and coffee in a 5-quart saucepan, and set over low heat to melt. Remove from heat, and whisk in the cocoa, chocolate, brown sugar, vanilla and salt, until there are no lumps of cocoa or unmelted chocolate. After mixing, add the eggs and yolks, and whisk well to combine. Sift flour and baking soda right into the pan, then whisk thoroughly to combine, making sure there are no pockets of flour. Divide batter among the three cake pans (about 23-24 ounces each).
- Bake for 30 minutes, or until the cakes are firm, but a light touch with a finger still leaves an impression, and a few crumbs cling to a toothpick inserted into the center of the cake.
- Set aside on a wire rack until the pans, and the cakes, are completely cool to the touch, about 90 minutes.
- Fill a 3-quart pot with 1 1/2 inches of water, and place over medium-low heat. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of tartar and vanilla. Place the bowl over the steaming water bath, and use a spatula to stir and scrape down the bowl, keeping the mass moving over the steam for about 10 minutes, or until a digital thermometer inserted into the mixture reads 175 degrees.
- Place the bowl in the stand mixer with the whisk attachment, and whip on high speed until it quadruples in volume and turns thick and glossy, about 5 minutes.
- Loosen the sides of the cakes with a knife and invert them onto a wire rack. Peel away the parchment paper, then flip cakes right-side up again. Use a long serrated knife to evenly trim the puffy tops off the cakes (set these aside for snacking).
- Place one cake, cut-side up, onto a serving plate. Top with a cup of frosting, and spread it into an even layer with a small palette knife or the back of a spoon. Repeat with the second and third layers, placing these cut-side down. Finish the sides of the cake with remaining frosting, then lightly torch with a blowtorch, so the frosting turns golden brown.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 442 milligrams, Sugar 78 grams, TransFat 1 gram
CHOCOLATE MARSHMALLOW CAKE
When Mom wanted to treat us to something special, she made this awesome dessert. We could never resist the tender chocolate cake, the fluffy marshmallow layer or the fudge topping. It's very difficult to stop at one piece.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 160mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
MARSHMALLOW CREME POUND CAKE
Celebrate the changing of the seasons with this Marshmallow Creme Pound Cake. Made with cream cheese and JET-PUFFED Marshmallow Crème, this Marshmallow Creme Pound Cake manages to be deliciously rich and airy at the same time!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Combine flour and baking powder. Beat cream cheese in large bowl with mixer until creamy. Blend in marshmallow creme. Add eggs and vanilla; mix well. Add dry ingredients alternately with milk, mixing well after each addition.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove cake from pan to wire rack; cool completely.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.5625 g, Sugar 0 g, Protein 5 g
MARSHMALLOW CRISPY CAKES
Make these marshmallow crispy cakes for the family. Deliciously chewy and crisp, they're a lovely teatime treat and kids will enjoy helping to make them
Provided by Cate Dixon
Time 15m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
- Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
- Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHERRY MARSHMALLOW CAKE
The marshmallows melt and rise to the top to form a glaze on this very easy to make and convenient cake.
Provided by Lorac
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 13x9x2 inch baking pan.
- Prepare cake mix according to package directions.
- Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
- Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.
Nutrition Facts : Calories 441.6, Fat 14.8, SaturatedFat 2.3, Cholesterol 56.8, Sodium 389.5, Carbohydrate 73.5, Fiber 0.9, Sugar 34, Protein 4.7
MARSHMALLOW-DEVIL'S FOOD CAKE
Fill Marshmallow-Devil's Food Cake with whipped topping, marshmallows & sandwich cookies for delicious treat. Devil's Food Cake is rich and moist.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield Makes 16 servings.
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 2 (9-inch) round cake pans as directed on package . Cool completely.
- Coarsely chop 12 of the cookies. Add to 2 cups of the whipped topping in large bowl along with 1-1/2 cups of the marshmallows; stir gently until well blended.
- Place 1 of the cake layers on serving plate; spread with the whipped topping mixture. Cover with the second cake layer. Frost top with the remaining 1 cup whipped topping. Refrigerate until ready to serve. Top with the remaining 8 cookies, halved, and the remaining 1 cup marshmallows just before serving. Store leftover cake in refrigerator.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
TOASTED MARSHMALLOW CAKE
If you enjoy the flavor of toasted marshmallows, then this cake is for you! It's great topped with additional toasted marshmallow frosting, or with some chocolate ganache and graham cracker crumbs!
Provided by Kim
Categories White Cake
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
- Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
- Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
- Pour batter into the prepared cake pan, and spread into an even layer.
- Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 40.7 g, Cholesterol 31.3 mg, Fat 13.7 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 266.9 mg
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