Toasted Marshmallow Ginger Cake Recipes

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TOASTED MARSHMALLOW & GINGER CAKE



Toasted marshmallow & ginger cake image

Decorative Italian meringue masks a spicy, moist ginger cake layered with ginger buttercream- an amazing bake!

Provided by Cassie Best

Categories     Dessert

Time 2h10m

Number Of Ingredients 20

100g butter , plus a little extra for greasing
100g dark muscovado sugar
100g black treacle
140g golden syrup
225g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125ml whole milk
3 medium egg yolks , whisked with a fork (save the whites for the icing)
140g butter , softened
200g icing sugar
4 smalls stem ginger , finely chopped, plus 1 tbsp syrup
½ tsp ground ginger
3 medium egg whites
175g golden caster sugar
piping bag
large round piping nozzle
cook's blowtorch
3 sparklers to decorate (optional)

Steps:

  • Melt the butter, sugar, treacle and syrup in a small saucepan, whisking until smooth. Set aside to cool for 10 mins. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (our tin was 22 x 7 x 7cm).
  • In a bowl, mix the flour, bicarbonate of soda, ground ginger, cinnamon and 1⁄2 tsp salt. Pour in the warm syrup mixture and the milk, followed by the egg yolks. Whisk until you have a smooth batter. Pour into the tin and bake for 1 hr or until a skewer comes out clean. Cool in the tin for 30 mins, then slice off the top to give you a smooth surface. Flip onto a wire rack and remove the baking parchment. Leave to cool. Can now be covered with cling film and kept for up to 5 days.
  • To make the buttercream, put the ingredients in a large bowl and mash together with a fork or spatula (this prevents the icing sugar from going everywhere). When roughly combined, blend with an electric hand whisk until smooth.
  • Now make the marshmallow icing. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt into a heatproof bowl. Place over a pan of simmering water, making sure the bowl doesn't touch the hot water, and whisk until thick and leaving a prominent trail from the beaters - this will take about 4 mins. Remove the bowl from the heat and continue whisking for another 3 mins until cooled slightly and really stiff. Transfer half to a piping bag fitted with a large round nozzle and set aside.
  • When ready to assemble, slice the cake lengthways into 3 even layers. On a cake stand or plate, reassemble the cake, with the largest slice on the bottom, layering with the buttercream.
  • Using a small offset palette knife or small butter knife, cover the cake with the marshmallow icing left in the bowl. Use the palette knife to create vertical lines along the edges (see tip, left). Now use the piping bag to pipe spikes of meringue over the top of the cake. Use a cook's blowtorch to toast the meringue to a golden brown - a few charred patches will add to the effect. Serve straight away or chill for up to 2 days, removing from the fridge 30 mins before serving. We decorated ours with sparklers.

Nutrition Facts : Calories 549 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium

TOASTED MARSHMALLOW SYRUP



Toasted Marshmallow Syrup image

This toasty simple syrup is an instant classic, and excellent addition to any latte, milkshake or martini.

Provided by Food Network Kitchen

Time 20m

Yield 1 cup

Number Of Ingredients 4

6 jumbo marshmallows
1 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
  • Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
  • Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
  • Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

TOASTED MARSHMALLOW ICE CREAM CAKE



Toasted Marshmallow Ice Cream Cake image

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 7

3/4 cup graham cracker crumbs (from about 6 crackers)
3/4 cup pecans, finely ground
2 tablespoons sugar
3 tablespoons unsalted butter, melted
1/4 cup store-bought chocolate syrup
2 quarts vanilla ice cream, slightly softened
2 cups mini marshmallows

Steps:

  • Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
  • Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.
  • Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.

TOASTED MARSHMALLOW-CHOCOLATE PUDDING CAKE



Toasted Marshmallow-Chocolate Pudding Cake image

Thanks to devil's food cake mix and instant pudding, even a novice baker can make this impressive Toasted Marshmallow-Chocolate Pudding Poke Cake.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 24 servings

Number Of Ingredients 4

1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 qt. (4 cups) cold milk
4 cups JET-PUFFED Miniature Marshmallows

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.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED MARSHMALLOW FROSTING



Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting image

Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 15

Nonstick cooking spray
1 cup (2 sticks) unsalted butter, room temperature
2 1/3 cups plus 3 tablespoons superfine sugar
1 1/4 cups extra-dark cocoa powder, sifted
2 large eggs, room temperature
1 large egg yolk
1 1/3 cup plus 4 teaspoons all-purpose flour
1 1/2 cup plus 4 teaspoons cake flour (not self-rising)
1 tablespoon plus 1/4 teaspoon coarse salt
2 1/4 teaspoons baking powder
2 teaspoons baking soda
2 cups boiling water
1/2 cup canola or sunflower oil
Malted Chocolate Ganache
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.

DEVIL'S-FOOD CAKE WITH TOASTED-MARSHMALLOW FROSTING



Devil's-Food Cake With Toasted-Marshmallow Frosting image

Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks intimidating at first, but Ms. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. Once they're cooled, level the puffy tops with a bread knife and put them together with marshmallow frosting for a true showstopper.

Provided by Tejal Rao

Categories     cakes, dessert

Time 1h

Yield 16 servings

Number Of Ingredients 16

1 1/2 cups (340 grams/3 sticks) butter
1 1/2 cups (354 milliliters) black coffee
1 cup (85 grams) Dutch-processed cocoa powder
1 1/4 cups (170 grams) finely chopped dark chocolate (about 72 percent)
2 packed cups plus 1 tablespoon (453 grams) light-brown sugar
1 tablespoon vanilla extract
1 teaspoon Diamond Crystal kosher salt
6 large eggs
3 large egg yolks
2 cups (255 grams) all-purpose flour
1 tablespoon baking soda
1 cup (226 grams) egg whites
1 3/4 cups (340 grams) sugar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract

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.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 442 milligrams, Sugar 78 grams, TransFat 1 gram

TOASTED MARSHMALLOW CAKE



Toasted Marshmallow Cake image

If you enjoy the flavor of toasted marshmallows, then this cake is for you! It's great topped with additional toasted marshmallow frosting, or with some chocolate ganache and graham cracker crumbs!

Provided by Kim

Categories     White Cake

Time 1h

Yield 8

Number Of Ingredients 12

1 cup mini marshmallows
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 tablespoon vegetable oil
½ cup white sugar
3 tablespoons marshmallow creme
3 large egg whites, at room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract
⅔ cup buttermilk

Steps:

  • Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
  • Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
  • Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
  • Whisk together flour, baking powder, and salt in a small bowl.
  • Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
  • Pour batter into the prepared cake pan, and spread into an even layer.
  • Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 40.7 g, Cholesterol 31.3 mg, Fat 13.7 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 266.9 mg

TOASTED MARSHMALLOW CAKE RECIPE



Toasted Marshmallow Cake Recipe image

Make and share this Toasted Marshmallow Cake Recipe recipe from Food.com.

Provided by MARIA MAC

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) package devil's food cake mix
3 eggs
1/3 cup oil
water
12 large marshmallows
1/2 cup packed brown sugar
1/2 cup nuts, chopped

Steps:

  • Preheat oven to 350*.
  • Greased and flour baking a 13 x9 pan.
  • Prepare cake mix as directed on package. Pour batter into prepared baking pan,.
  • Cut marshmallows in half crosswise and arrange in rows over batter in pan. Mix brown sugar and nuts; sprinkle over top. Bake (If marshmallows become too brown, cover cake with aluminum foil.).

Nutrition Facts : Calories 344.6, Fat 16.9, SaturatedFat 3.1, Cholesterol 52.9, Sodium 415.7, Carbohydrate 47.2, Fiber 1.5, Sugar 29.5, Protein 5.2

TOASTED MARSHMALLOW CUPCAKES



Toasted Marshmallow Cupcakes image

Simple and sweet, this tasty treat is perfect for getting kids involved in baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18 cupcakes

Number Of Ingredients 14

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted
3/4 teaspoon pure vanilla extract
18 cupcake liners
1 bag of jumbo marshmallows

Steps:

  • Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
  • Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
  • Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
  • Let cake cool slightly and change the oven to broil.
  • Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
  • When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

TOASTED MARSHMALLOW CUPCAKES



Toasted Marshmallow Cupcakes image

Have a try!

Provided by Dian Hazwani

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 40m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 ½ cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup warm water
2 large eggs, lightly beaten
½ cup whole milk
⅓ cup unsalted butter, melted
¼ cup sour cream
¾ teaspoon pure vanilla extract
12 large marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
  • Turn on the oven's broiler.
  • Place 1 marshmallow vertically in the center of each cupcake.
  • Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 46.5 g, Cholesterol 47.7 mg, Fat 8.2 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 262.9 mg, Sugar 29.8 g

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From kitchenstudioofnaples.com


TOASTED MARSHMALLOW & GINGER CAKE RECIPE | EAT YOUR BOOKS
Toasted marshmallow & ginger cake from BBC Good Food Magazine, November 2013 (page 88) by Cassie Best. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) …
From eatyourbooks.com


TOASTED MARSHMALLOW BROWNIES - I AM BAKER
2021-05-01 Brownies. Preheat oven to 350°F and spray an 8-inch square baking dish with nonstick cooking spray. In a large bowl, sift together sugar, cocoa powder, flour, salt, and baking powder. In a medium bowl, add eggs and vanilla. Beat with a …
From iambaker.net


TOASTED MARSHMALLOW & GINGER CAKE | GINGER CAKE, BONFIRE NIGHT …
May 21, 2016 - Decorative Italian meringue masks a spicy, moist ginger cake layered with ginger buttercream- an amazing bake!
From pinterest.de


TOASTED MARSHMALLOW AND GINGER CAKE BAKING RECIPE
Jan 4, 2021 - A more unusual idea from my list of baking ideas and cake inspiration that I've collected on the blog. This blog post includes the cake recipe and cake decorating that works best for this design. Toasted marshmallow frosting, suits the ultimate sweet tooth.
From pinterest.co.uk


YUMMY MUMMY: TOASTED MARSHMALLOW & GINGER CAKE
2016-02-26 Now to make the marshmallow icing. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt into a heatproof bowl. Place over a pan of simmering water, make sure the bowl doesn't touch the hot water, and whisk until thick and leaving a prominent trail from the beaters- this will take about 4 minutes. Remove the bowl from the heat and continue whisking for …
From yummymummyrecipes.blogspot.com


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