All Marshmallow Confetti Cake Recipes

17 EASY MARSHMALLOW CAKES

Steps:

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

RAINBOW SPRINKLES LAYER CAKE

Steps:

• For the cake layers: Preheat the oven to 350 degrees F. Coat six 8-inch round cake pans with flour-based baking spray (or grease and flour pans).
• Sift the flour, baking powder and salt into a large bowl. Combine the milk and vanilla in a large liquid measure with a pour spout. 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 mixture. Begin and end with the flour. Mix until just combined.
• Beat the egg whites in a spotlessly clean bowl on high speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in 3 additions.
• Place 2 cups of the cake batter in 6 separate bowls. Tint each bowl of batter with a different gel food color, so that you have a bowl of red, orange, yellow, green, blue and violet batter. Fold the color in well with a rubber spatula until no streaks of white cake batter remain.
• Spread the batter into the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, about 20 minutes. Turn the cakes out onto wire racks to cool completely. When the cakes are cool, level the tops with a serrated knife or a cake leveler.
• For the Swiss meringue buttercream: Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
• Whisk together the egg whites, granulated sugar and salt in a large heatproof bowl. Set the bowl over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120 to 140 degrees F on a candy thermometer). Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium high until stiff peaks form. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
• Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer to medium-low speed and add the butter a few cubes at a time, beating until well incorporated before the next addition (see Cook's Note). Add the vanilla extract. Beat on high speed until the frosting is thick and completely smooth.
• Frost the cake: Transfer 1 cup of frosting to a piping bag fitted with a small star tip; set aside.
• Top each cake layer with a small amount of frosting. Begin with the violet cake layer on the bottom, followed by the blue, green, yellow, orange and red. Cover the entire cake with frosting using an offset spatula and smooth the frosting with a bench scraper or frosting smoother. Place the cake in a large dish and use a cupped hand to press on the rainbow sprinkles, allowing the excess to fall back into the dish. Repeat until the bottom two-thirds of the cake is covered with the sprinkles. Using the reserved frosting in the piping bag, pipe stars around the top edge and center of the cake, and around the bottom edge of the cake. Decorate each star on the top edge of the cake with alternating colors of the round candies. Scatter rainbow nonpareils over the bottom edge. Add more rainbow sprinkles to the top center of the cake.
• For the marshmallow fondant bunting: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals at 100% power, stirring in between each, until melted and smooth, about 1 minute.
• Add 1 cup of sifted confectioners' sugar to the melted marshmallow and stir to combine. When the first cup is thoroughly mixed in, add the second cup of confectioners' sugar. Stir well until stiff. Grease a work surface with the vegetable shortening and transfer the fondant from the bowl to the greased area. Knead well until smooth and pliable. The fondant should not be sticky and it should hold its shape firmly when rolled into a ball. If the ball relaxes and loses its shape, knead in more confectioners' sugar a little at a time.
• Roll the fondant into a ball and cut into 6 even pieces. Tint each ball with the food colors so that you have one of each: red, orange, yellow, green, blue and violet. (Wear gloves during kneading to avoid staining hands.)
• Roll out each piece of fondant to 1/8 inch thickness on a piece of parchment paper. Use a 1 1/2-inch triangle cutter to stamp shapes from each piece of fondant.
• Place the triangles end-to-end in a swag design around the top edge of the cake, in rainbow color order (red, orange, yellow, green, blue, violet). If the pieces do not naturally stick to the frosting, add a small dot of water to the backs of the triangles to adhere them to the cake.
• Serve eye-popping slices of rainbow cake to delighted guests. If there are leftovers, cover the cake loosely with plastic wrap and store at room temperature.

DOUGHNUT PAN SURPRISE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 6-cavity nonstick doughnut pan with nonstick spray.
• Prepare the cake batter according to the directions on the box. Transfer 3/4 cup batter to a liquid measuring cup and pour among the cavities of the doughnut pan, dividing evenly (reserve the remainder of the batter for another use; see Cook's Note). Tap the pan several times on the counter to smooth out the batter. Bake until a toothpick comes out clean, 5 to 6 minutes.
• Remove the cake layers from the pan to a rack and cool completely.
• Place a large dollop of frosting on a plate. Top with a cake layer, then frost the top, leaving the hole unfrosted. Top with a second cake layer and frost its top in the same manner. Top with a third cake layer. Using a small spoon, carefully dollop 2 tablespoons chocolate pudding into the center of the cake. Frost the sides of the cake, adding extra frosting to fill in the rounded edges for a straight-sided cake. Frost the top of the cake and garnish with 1 tablespoon sprinkles.
• Repeat with the remaining frosting, cake layers, chocolate pudding and sprinkles to make a second cake.

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.

MARSHMALLOW CONFETTI CAKE

Steps:

• 1. Combine butter and peanut butter and butterscotch chips in a saucepan on low to medium heat until melted.
• 2. Take off heat and cool before adding marshmallows.
• 3. Scoop mixture into ungreased 9X13 pan. Spread out evenly and press down. Refrigerate until cold and cut into squares. Keep in refrigerator or freezer for freshness.
• 4. http://thislilpiglet.net/2011/11/marshmallow-confetti-cake/

CONFETTI CAKE WITH VANILLA FROSTING

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
• In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
• Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.

FLUFFY CONFETTI BIRTHDAY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
• Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
• Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
• The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).