Sticky Marshmallow Cake Recipes

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MARSHMALLOW FROSTING



Marshmallow Frosting image

This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 2 dozen cupcakes

Number Of Ingredients 4

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Steps:

  • Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  • Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

17 EASY MARSHMALLOW CAKES



17 Easy Marshmallow Cakes image

Treat yourself with these tasty marshmallow cake recipes! From poke cake to icebox cake to birthday cake, no one can resist these delicious creations.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 17

Mississippi Mud Cake
Marshmallow Chocolate Poke Cake
Easter Peeps Cake
Hot Chocolate Poke Cake
No-Bake Chocolate Marshmallow Mousse Cake
S'mores Icebox Cake
S'mores Ice Cream Cake
Lemon Marshmallow Poke Cake
Whoopie Pie Cake
Peanut Butter Confetti Cake
Strawberry Upside-Down Cake
Birthday Cake Marshmallows
Strawberry Marshmallow Mousse Cake
Ding Dong Cake
The Best Vanilla Cake
Fluffernutter Cake
S'mores Mug Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a marshmallow cake in 30 minutes or less!

Nutrition Facts :

MARSHMALLOW CRISPY CAKES



Marshmallow crispy cakes image

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

80g butter, cubed, plus extra for the tin
1 tbsp vanilla bean paste
300g pink and white marshmallows (ensure vegetarian, if needed)
200g crispy rice cereal
200g white chocolate, broken into 1cm chunks
30g mini marshmallows (optional)

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

STICKY CHOCOLATE PUDDING WITH MARSHMALLOWS



Sticky chocolate pudding with marshmallows image

This chocolate and marshmallow feast is an Australian favourite - and it's easy to see why. It even makes its own sauce!

Provided by John Torode

Categories     Dessert

Time 1h25m

Number Of Ingredients 12

140g butter , melted, plus extra for the dish
375g self-raising flour
175g caster sugar
2 tsp baking powder
6 tbsp cocoa powder
350ml milk
3 eggs , beaten
1 tsp vanilla extract
single cream or vanilla ice cream, to serve
450g light muscovado sugar
7 tbsp cocoa powder
2 large handfuls marshmallows

Steps:

  • Butter a large baking dish (about 2-3 litres in size). Sift the flour, ½ tsp salt, caster sugar, baking powder and 6 tbsp cocoa powder into a bowl. In a separate bowl, combine the milk, melted butter, eggs and vanilla. Mix the dry and wet ingredients together, then pour into the baking dish. This can be covered with cling film and chilled for up to 24 hrs.
  • Heat oven to 180C/160C fan/gas 4 and boil the kettle. Take the pudding out of the fridge and uncover, if necessary. Sprinkle the muscovado sugar and cocoa evenly over the pudding, then pour 700ml boiling water over the top.
  • Bake for 35-45 mins until the pudding is puffy and firm in the centre. Scatter over the marshmallows and return to the oven for 30-second intervals until they are just melting. Serve straight away - it will be hot - with cream or ice cream

Nutrition Facts : Calories 583 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 71 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.95 milligram of sodium

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