Best Marshmallow Cake Recipes

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
• For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
• For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
• For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
• In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
• To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

CHOCOLATE MARSHMALLOW CAKE

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).

MARSHMALLOW CREME-FILLED BUNDT CAKE

Steps:

• Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
• Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.

COCONUT LAYER CAKE WITH LEMON FILLING AND MARSHMALLOW-LIKE FROST

Steps:

• To Make The Cake:.
• Preheat oven to 350°.
• If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
• Cream butter and sugar.
• Add egg tolks and beat until thick and lemon colored.
• With a fork, mix together dry ingredients.
• Add dry ingredients alternately with the milk.
• Stir in vanilla.
• Fold in stiffly beaten egg whites.
• Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
• Bake at 350° for 20 minutes.
• Cool completely and remove from pans.
• Freeze if time permits.
• Before filling and frosting, cut off rough edges of cake with sharp scissors.
• To Make The Lemon Filling:.
• When grating rind take special care to not get the bitter white part.
• Put all ingredients in a double boiler.
• Stir over simmering water until thickened (approximately 15-20 minutes).
• Chill.
• To Make The Marshmallow-Like Frosting:.
• Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
• Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
• Meanwhile, beat egg whites until stiff.
• Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
• To Assemble: Remove cake layers from freezer.
• Spread the chilled filling between the layers, trying to not let much of it get out the sides.
• Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
• If the cake slips around, gently slide it back straight.
• Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
• Can be refrigerated.

CRANBERRY COCONUT CAKE WITH MARSHMALLOW CREAM FROSTING

Steps:

• Grease and flour two 9-in. round baking pans; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the cream of coconut, lime juice and zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For the filling, in a large saucepan, combine cranberries and cranberry juice. Cook over medium heat until berries pop, about 12 minutes. Press cranberries through a food mill into a small bowl; discard seeds and pulp., In a small heavy saucepan over medium heat, combine cranberry mixture and sugar. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into eggs and egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lime juice and zest. Cool to room temperature without stirring. Cover and refrigerate until chilled., In a large bowl, beat the cream cheese, marshmallow creme and butter until light and fluffy. Add confectioners' sugar; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake. Press toasted coconut over top and sides of cake. Garnish with cranberries if desired.

CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED 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.

BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
• Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.

CARROT CAKE WITH MARSHMALLOW FLUFF CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too.
• Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined.
• Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans.
• Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting.
• In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean.
• In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine.
• Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting.

MARSHMALLOW WEB GHOST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans and two 5-inch round cake pans with flour-based baking spray
• Sift the flour, baking powder and salt into a large bowl. Beat the butter in the bowl of an electric mixer on medium speed until smooth. With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla. Beat until just combined. Do not over-mix.
• Beat the egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in 3 additions.
• Place 2 cups of cake batter in 4 separate bowls. Tint the first bowl with the green food color, the second bowl with 1 tablespoon of the purple food color and the third bowl with the orange food color. Combine the cocoa and water in a small bowl, stirring well to create a paste, then add it to the fourth bowl of batter. Fold in the black food color and stir together well until the batter is dark and no streaks of white batter remain. Pour one color of batter into each of the prepared 8-inch pans.
• Tint the leftover batter with the remaining 1 tablespoon purple food color and place 1 cup of batter in each of the prepared 5-inch pans.
• Bake until the cakes spring back when pressed in the center, about 25 minutes for the 5-inch cake layers and 30 to 35 minutes for the 8-inch cake layers. Run a knife around the edges of the cakes and the pans and turn them out on wire racks to cool.
• For the frosting: In a stand mixer fitted with the whisk attachment, mix together the confectioners' sugar and butter. Begin on low speed until crumbly, then increase to high and beat for 3 minutes until smooth and fluffy. Add the vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Place about 2 cups of buttercream in a piping bag fitted with a plain 1/2-inch piping tip; set aside for later use. Tint the remaining frosting with the black gel food color.
• Level the tops of the cakes with a serrated knife or a cake leveler. Cover each cake layer with a small amount of black frosting. Begin with the black chocolate cake layer on the bottom, followed by the purple, then the green and ending with the orange on top. Cover the entire cake with black frosting using an offset spatula. Cover a purple 5-inch cake layer with frosting and stack the second on top. Cover with frosting using an offset spatula. Refrigerate both cakes until the frosting is firm, about 30 minutes.
• Stack the 5-inch cake tier on top of the 8-inch cake.
• For the marshmallow web: Melt the marshmallows in the microwave for about 30 seconds or until they puff and lose their shape. Stir well until deflated. Let the marshmallow cool slightly. Dip fingers (or gloved hands for easy cleanup) into the marshmallow mixture and stretch until thin and web-like. Wrap the marshmallow around the cake. Repeat the process until the marshmallow web effect covers both tiers of the cake. Let stand until firm, about 10 minutes.
• For the assembly: Cover a baking sheet with parchment paper. Use the reserved bag of frosting to pipe a 2- to 3-inch mound of frosting. This will be a ghost body. Top with a second 1-inch mound of frosting for the ghost head. Repeat the piping process, varying the sizes of ghosts for visual interest, until you have about 20 ghosts. Add 2 black sugar pearls to each ghost face using a pair of kitchen-dedicated tweezers. Use a single black confetti sprinkle to create mouths on some of the ghosts. Transfer the pan to the freezer and chill until firm, about 1 hour.
• Use an offset spatula to transfer the ghosts to the edges of the cake.
• Bring the cake to room temperature before serving. Use kitchen-dedicated scissors to snip the firm marshmallow webbing before cutting into slices.

SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING

Steps:

• Remove liquid from coconut and reserve.
• Remove the"meat" of the coconut and shred.
• Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
• Add eggs, one at a time, beating until blended after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
• Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks.
• Make frosting: Combine sugar and water in a heavy saucepan.
• cook over medium heat stirring, constantly until mixture is clear.
• Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
• while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
• Add cream of tartar and salt; beat at medium speed until soft peaks form.
• Increase to high speed and add hot syrup in a heavy stream.
• Add marshmallows, a few pieces at a time.
• Beat until stiff peaks form and frosting is thick enough to spread.
• Combine 2 tbsp sugar and coconut milk.
• Microwave on high for 30 seconds; stir until sugar dissolves.
• Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
• Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
• Top with remaining cake layer.
• Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
• Cover and chill.

CHERRY MARSHMALLOW CAKE

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.

CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING

Steps:

• Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
• Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
• Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
• In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
• Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
• Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
• Beat for 30 seconds longer until soft peaks form.
• Remove the bowl from the mixer.
• Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
• Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
• Bang the pan once (not too hard) on the counter to release any large air pockets.
• Bake for about 35 minutes, or until a tester comes out clean.
• Invert the cake pan over a narrow-necked bottle.
• Let the cake cool completely in the pan, about 1 hour.
• Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
• Invert the cake onto a serving platter.
• Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
• In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
• Bring to a boil over medium-high heat.
• When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
• When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
• Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
• Cook until the syrup reaches 242F.
• Remove from the heat.
• With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
• Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
• Add the vanilla and beat for 1 more minute.
• The frosting will still be a little warm.
• Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
• Then coat the cake all over with the remaining frosting.
• Decorate the top of the cake with the chocolate shavings.
• To serve: Gently slice the cake with a serrated knife or an angel food comb.

TOASTED MARSHMALLOW-CHOCOLATE PUDDING CAKE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
• Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.

MARSHMALLOW CAKE

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.

DEVIL'S-FOOD CAKE WITH TOASTED-MARSHMALLOW FROSTING

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.

VANILLA-BROWN BUTTER CAKE WITH SPRING FRUIT AND BERRY COMPOTE, MINT OIL AND TOASTED MARSHMALLOW SAUCE

Steps:

• For the vanilla brown butter cake: Preheat the oven to 350 degrees F. Line the bottom of a 13-by-18-inch baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, almond flour, all-purpose flour and egg whites and mix on low until the ingredients combine without any visible lumps, approximately 1 minute.
• Meanwhile, put the butter and scraped vanilla bean seeds in a 2-quart saucepan and cook on high heat, whisking occasionally. As the mixture cooks, the butter will begin to brown and it will start to smell amazing, about 15 minutes! The longer the butter and vanilla stay on the heat, the more "nutty" the final flavor will become. So cook it to your preference. Strain the mixture through a fine-mesh strainer into a bowl, reserving the brown butter.
• Turn the stand mixer to the lowest speed and stream the hot brown butter into the batter, mixing for approximately 2 minutes.
• Transfer the cake batter to the prepared baking sheet and bake until a cake tester comes out clean, 8 to 10 minutes. Let cool, then cut into rectangles about 4 inches by 1 1/2 inches.
• For the toasted marshmallow sauce: In a small saucepan, combine the granulated sugar and 1/4 cup water and mix until the sugar is dissolved. Add the corn syrup to the sugar/water mixture. If there are any granules of sugar on the side of the saucepan, brush them down using a pastry brush dipped in water.
• Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Mix the egg whites on high speed until soft peaks appear, then turn the mixer down to medium speed.
• Place the saucepan on medium-high heat and cook the sugar mixture to thread stage, approximately 234 degrees F. Turn the stand mixer to high speed and stream in the cooked sugar. Continue to mix the meringue on high speed until the outside of the bowl feels cool to the touch, approximately 5 minutes.
• For the spring fruit and berry compote: Combine the blueberries, raspberries, strawberries, figs, granulated sugar and mint in a mixing bowl and toss together. Let stand at least 5 minutes
• For the mint oil: Put the oil and mint in a blender and blend for 1 to 1 1/2 minutes. Transfer to a saucepan, slowly bring to a simmer and cook for 1 to 2 minutes. Strain with a fine-mesh strainer, then let cool. Transfer the cooled mixture to a squeeze bottle.
• To assemble: Spoon and drag about 2 tablespoons of the marshmallow onto each plate and toast the top with a kitchen blowtorch. Place a rectangle of cake on top of each, then divide the fruit among the cakes. Decorate the plates with the mint oil from the squeeze bottle.

STRAWBERRY MARSHMALLOW CAKE

Steps:

• Heat oven to 350.
• Generously grease a 13x9 pan.
• Sprinkle marshmallows over bottom of pan.
• In a bowl, combine mashed stawberries and gelatin and set aside.
• Make cake batter according to package directions.
• Spread batter over marshmallows in pan.
• Spoon strawberry mixture evenly over batter.
• bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
• Place cake on wire rack to cool.
• When cake is cool you can invert on platter and serve with whpped cream.

CHERRY MARSHMALLOW MAGIC CAKE

Steps:

• Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside.
• Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350°F.
• Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows.
• Spoon cherry filling evenly over cake batter.
• Bake in a preheated 350°F oven 30 to 40 minutes.
• Top of cake will be bubbly and marshmallows will be sticky.
• Let cool before serving.

MOCHA MELTED ICE CREAM CAKE WITH CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Place rack in center of oven and preheat to 350 degrees Fahrenheit.
• Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.
• Place cake mix, melted ice cream, eggs and coffee powder in large mixing bowl.
• Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more, scraping down sides again if necessary. The batter should look thick and well-combined.
• Pour batter into prepared pan, smoothing it out with rubber spatula.
• Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 40-45 minutes.
• Remove pan from oven and place on wire rack to cool for 20 minutes.
• Run a long, sharp knife around edge of cake and invert it onto rack to cool completely, 20 minutes more.
• Meanwhile as the cake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar and cocoa powder together into a large mixing bowl. Set bowl aside.Place marshmallow creme, butter and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2-3 minutes. Remove the pan from the heat. Pour the sugar cocoa mixture over the marshmallow mixture. Add 1 tsp vanilla and stir until frosting is smooth and satiny. Makes 1 1/2 cups.
• When the cake is completely cooled, slide the cake onto a serving platter, and pour the warm frosting over the cake. Let the cake rest for 10 minutes before slicing.