All Marshmallow Confetti Cake Recipes

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MARSHMALLOW CAKE



Marshmallow Cake image

This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.

Provided by Lola Smith

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h20m

Yield 8

Number Of Ingredients 7

½ (10.5 ounce) package marshmallows
½ cup milk
1 (8 ounce) package cream cheese, softened
1 egg yolk
½ lemon, juiced
1 cup heavy cream
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g

FLUFFY CONFETTI BIRTHDAY CAKE



Fluffy Confetti Birthday Cake image

Using a blend of butter and oil for this cake makes it light but moist. With its tall layers and fluffy frosting, this colorful cake is perfect for any birthday party.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, plus more for the pans (See Cook's Note)
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 tablespoons rainbow sprinkles or jimmies, plus more for decorating
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

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).

CHOCOLATE CONFETTI SQUARES



Chocolate Confetti Squares image

Chocolate marshmallow squares. Very colorful, yummy looking, tasty. Kids really like them. On a hot day they taste great. This recipe came from my sister.

Provided by cathy shortliffe

Categories     Candy

Time 10m

Yield 12 squares

Number Of Ingredients 4

1/4 cup margarine
1/2 cup peanut butter
1 cup chocolate chips
1 (250 g) bag marshmallows

Steps:

  • Melt butter and peanut butter.
  • Stir in chocolate chips.
  • Cool.
  • Add marshmallows.
  • Press in a 9 x 9 pan and refrigerate.
  • Cut into squares.

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

CONFETTI CAKE WITH VANILLA FROSTING



Confetti Cake with Vanilla Frosting image

A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is the perfect balance of not-too-sweet creaminess. We used Rose Levy Beranbaum's reverse creaming method for this cake. Beating the butter into the dry ingredients produces an extra-tender, melt-in-your-mouth texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Number Of Ingredients 10

2 sticks unsalted butter, room temperature, cut into tablespoons, plus more for pan
3 cups unbleached all-purpose flour, plus more for pan
1 1/4 cups whole milk
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 3/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/3 cup packed Homemade Sprinkles, plus more for garnish
Cooked Milk 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.

CHOCOLATE MARSHMALLOW CAKE



Chocolate Marshmallow Cake image

When Mom wanted to treat us to something special, she made this awesome dessert. We could never resist the tender chocolate cake, the fluffy marshmallow layer or the fudge topping. It's very difficult to stop at one piece.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 16

1/2 cup butter
2 ounces unsweetened chocolate
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1 cup sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 package (10 ounces) miniature marshmallows
GLAZE:
1/2 cup sugar
2 tablespoons 2% milk
2 tablespoons butter
1/4 cup semisweet chocolate chips

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).

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 160mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.

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