- One box white cake (for two layers)
- One box strawberry cake (for one layer, made cupcakes with the other half)
- (2) 8 inch round cake pans
- (2) Packages of marshmallow poles
- Piping supplies
- Strawberry jam
- Frosting (recipe below)
- I decided to make one layer strawberry cake, the other two are white dyed green and yellow. I made the filling out of frosting and strawberry jam mixed. You can use any frosting you like.
- After I cut the tops of each cake to level them, spread the filling on each layer, I frosted it with this pretty pink frosting. Before you layer your cakes, put wax paper in strips underneath the edges of the cake to protect your cake plate.
Marshmallow Buttercream Frosting
- 1 cup Marshmallow Fluff (recipe below)
- 1 stick (1/2 c.) salted butter (room temp)
- 1/4 c. Crisco
- 4 c. powdered sugar
- 1 Tb. Meringue powder (optional)
- 1 tsp. vanilla
- 3/4 tsp. milk (or until you get texture you want)
- Cream first three ingredients. Then add all other ingredients. Mix until desired texture.
Color if you wish.
- I found these little Marshmallow Poles at the dollar store. Super fun! I bought two packages for 2 dollars. I used all but two poles. Unwrap them all and then cut them in half. Your frosting should still be a little wet when your place the marshmallows around the cake.
- I finished the cake off with a pretty pink bow with some flower marshmallow toppings and hello kitty decorative. Then I sprinkled some rainbow sprinkles on top. And letter banner using a straw to form the celebrants name.
Homemade Marshmallow Fluff
Makes 2 to 3 cups
- 1/4 cup + 2 tablespoons water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 4 liquid ounces egg whites (from about 3 large eggs)
- 1/2 teaspoon cream of tartar
- Pinch salt
- 1 1/2 teaspoons pure vanilla extract
- Place the water, sugar, and corn syrup in a medium saucepan. Warm over medium-high heat until the mixture reaches 240°F on a candy thermometer, typically 10 to 15 minutes.
- While the sugar is heating, beat the egg whites to soft peaks so they’re ready at the same time as the sugar. Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium until the egg whites are foamy. Increase the speed to high, and add in the cream of tartar and salt. Continue to mix until soft peaks form.
- Once the sugar mixtures reaches 240°F, carefully remove it from the heat and let rest for about 20 seconds. With the mixer running on high, slowly stream the sugar mixture into the egg whites. Continue to mix for 7 to 8 minutes, or until the outside of the mixing bowl returns to room temperature. Add in the vanilla; mix until medium-stiff peaks form.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- Keep a close eye on your candy thermometer. Typically, the sugar syrup gets “stuck” around 200 to 220°F, but picks back up again rather quickly. This whole process should take about 10 to 15 minutes.
- Be sure to start mixing your egg whites before the sugar reaches 240°F.
- If you start whipping your eggs whites too early, it is okay to stop the mixer while you wait for your sugar syrup to reach its proper temperature.
- When pouring in the sugar syrup into the egg whites, try to avid hitting the whisk and aim for the edge of the bowl instead.
Credits to: popsandpodge.com/2012/05/marshmallow-mothers-day-baby-shower.html?m=1