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Recipe for All Marshmallow Confetti Cake by Dawn’s Recipes

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Recipe for All Marshmallow Confetti Cake by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect All Marshmallow Confetti Cake. This dish qualifies as a Intermediate level recipe. It should take you about 15 hr 20 min to make this recipe. The All Marshmallow Confetti Cake recipe should make enough food for 8 slices, plus extra marshmallows.

You can add your own personal twist to this All Marshmallow Confetti Cake recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this All Marshmallow Confetti Cake recipe.

Ingredients for All Marshmallow Confetti Cake

  • Nonstick cooking spray, for the cake pan
  • Four .25-ounce packets powdered unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon fine-grain salt
  • 1 cup light corn syrup
  • 1/2 teaspoon butter flavor or extract
  • Golden yellow gel food coloring, for the marshmallow
  • 1 cup rainbow sprinkles
  • 1/2 cup cornstarch
  • 1/2 cup powdered sugar
  • Nonstick cooking spray, for the cake pans and parchment
  • Four .25-ounce packets powdered unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon fine-grain salt
  • 1 cup light corn syrup
  • 1 teaspoon vanilla flavor
  • 1 cup rainbow sprinkles
  • Corn syrup or piping gel, for coating
  • 1/3 cup rainbow sprinkles
  • 1/2 cup buttercream frosting

Directions for All Marshmallow Confetti Cake

  1. For the yellow marshmallow “cake” layers: Coat a 9-by-13-inch cake pan with cooking spray.
  2. Whisk together the gelatin and 1 cup cold water in a small bowl. Let set until the gelatin absorbs the liquid.
  3. In a saucepan with a candy thermometer attached, combine the sugar, salt, 1/2 cup of the corn syrup and 1/2 cup water. Place over high heat and bring to a boil.
  4. Meanwhile, pour the remaining 1/2 cup corn syrup in the bowl of a stand mixer fitted with the whisk attachment. Heat the gelatin in a microwave or on the stove until melted completely. Pour into the mixing bowl with the corn syrup, turn the mixer on low and keep it stirring until the sugar syrup is ready.
  5. When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes, then increase to medium high and beat 5 more minutes. Finally, increase to the highest speed and beat 1 to 2 more minutes. Add the butter flavor, then beat again for 1 to 2 minutes. The mixture should be opaque and tripled in volume. Add the golden yellow food coloring and beat until incorporated. Fold in the rainbow sprinkles. Pour the marshmallow into the prepared pan and let stand until set, about 2 hours.
  6. For the marshmallow coating: Stir together the cornstarch and powdered sugar in a bowl. Sift about 1/4 cup over a work surface.
  7. Turn out the marshmallow onto the coating. Sift a little more of the coating over the surface of the marshmallow and cut out two 5-inch circles using a pastry ring. Cut the leftover marshmallow into pieces, coat with more of the coating and save for snacking. Let the 2 yellow rounds dry (cure) for 4 hours.
  8. For the white marshmallow “frosting:” Grease a 6-by-3-inch round cake pan with cooking spray. Line the edges with a double thickness of parchment paper so that the paper extends 3 inches over the top edge of the pan (for a total height of 6 inches in the pan). Lightly coat the paper with cooking spray.
  9. Repeat the instructions for the yellow marshmallow exactly, except use 1 teaspoon vanilla flavor in place of the butter flavor.
  10. Pour some of the white marshmallow into the prepared pan, about 2 inches up the side. Press a yellow layer into the white marshmallow until the yellow and white layers are even. Top with more white marshmallow and press in the second yellow layer. Fill with the remaining white marshmallow.
  11. Let the marshmallow stand, uncovered, in the pan overnight. When set, pull the marshmallow out of the pan by the parchment paper and dust it with the coating.
  12. For the decors: Using a soft-bristle kitchen-dedicated art brush, coat the bottom half of the cake with corn syrup or piping gel. Pat rainbow sprinkles onto the sides of the cake.
  13. Place the buttercream in a piping bag fitted with a large French pastry tip. Pipe 1.5-inch mounds of frosting around the top edge of the cake, pulling each mound of frosting into a peak. Immediately cover with rainbow sprinkles.
  14. Cut the marshmallow into 4 pieces using a sharp chef’s knife that has been warmed under hot water and wiped dry. Then cut each piece into 2, for a total of 8 pieces.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this All Marshmallow Confetti Cake recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
  • Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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