Giant marshmallow cake. Read Customer Reviews & Find Best Sellers. Coat the plastic wrap with cooking spray and then add a large scoop of. See more ideas about Marshmallow pops, Cake pops, Cupcake cakes.
I end up making a giant marshmallow and do several tests on it to see if it can float in a pool or be smashed on the ground. Instructions on how to make one are below. Rose Bakes LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. You can have Giant marshmallow cake using 21 ingredients and 13 steps. Here is how you cook it.
Ingredients of Giant marshmallow cake
- You need of Chocolate cake.
- It’s 500 ml of cake flour.
- It’s 500 ml of white granulated sugar.
- Prepare 2.5 ml of salt.
- Prepare 5 ml of baking powder.
- Prepare 10 ml of baking soda.
- You need 160 ml of cocoa powder.
- It’s 250 ml of oil.
- It’s 250 ml of milk.
- You need 1 cup of hot black coffee.
- You need 4 of eggs.
- Prepare 10 ml of vanilla essence.
- You need of Chocolate icing.
- It’s 250 g of soft butter.
- You need 1250 l of icing sugar.
- Prepare 125 ml of cocoa powder.
- Prepare 5 ml of vanilla essence.
- You need of Italian meringue.
- You need 120 ml of water.
- You need 300 ml of white granulated sugar.
- Prepare 120 g of egg white.
Here's how you can create your very own homemade giant Twinkie using a bundt cake pan. It's a fun and fairly simple cake to bake at home and would make a great birthday cake or special occasion treat! This Twinkie inspired dessert is a moist vanilla pound cake with a creamy marshmallow filling that's over the top delicious! Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside.
Giant marshmallow cake instructions
- Chocolate cake: In a bowl sift cake flour, sugar, salt, baking powder, baking soda and cocoa powder..
- Add oil, milk and hot black coffee. Beat for 2 minutes..
- Add eggs and vanilla essences. Beat 2 minutes..
- Preheat oven to 180°C. Grease 20cm round cake tins. Pour batter in cake tins – batter makes five 2cm baked layers. Bake for 20-25 minutes..
- Cool on cooling rack..
- Chocolate icing: In a bowl whip butter. Add icing sugar cup for cup while whisking. Add cocoa powder and vanilla essence. Whip until completely incorporated..
- Assemble cake by adding chocolate icing between each layer. Make a fine layer on the outside of the cake as you will still add a italian meringue layer..
- Italian meringue: in a bowl whip egg whites until soft peak..
- In a pot bring sugar and water to a boil. Do not mix. Boil until it reaches 117°C. Be patient. It takes a while..
- Slow add sugar syrup to soft peak eggs white while continuously mixing. Keep mixing until mixture cools down to 24°C. It will be thick and glossy..
- Cover cake with italian meringue. Take a blow torch and brulee the edges..
- Make eyes and mouth of marshmallow out of fondant..
- Enjoy!.
Giant Peep Cake: You know Spring has sprung when Peeps hit the shelves. Those little marshmallow chicks herald longer days, warmer weather, and the promise of a future trip to the dentist. Celebrate their reemergence with the Giant Peep, a cake that is all of Spri. Prepare cake batter by stirring together cake mix, eggs, water and cooking oil until well blended and only slightly lumpy. Pour batter into a bundt pan coated with BAKING spray (contains flour) or grease and sprinkle lightly with flour.
