Fruity Marshmallow Cake Recipes

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.

Steps:

• Combine all ingredients together except marshmallows. Mix well.
• Add marshmallows. Stir until well coated.
• Chill overnight. You will not want to skip this step; it does make a difference.
• Serve.

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.

Steps:

• For the cereal bowls: Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from the heat and add the cereal and dried fruit. Stir until well coated.
• Line six 2- to 3-cup cereal bowls with plastic wrap. Divide the cereal treat mixture among the bowls (about 1 1/2 cups per bowl) and press down to mold it to the inside of the bowl with a spatula or sprayed hands. Place the bowls into the fridge to chill for about an hour while you make the rest of your toppings.
• For the maraschino cherry whipped topping: Add the heavy cream and maraschino cherry juice to a large bowl and whip to soft peaks with a hand mixer, about 3 minutes.
• For the candied cinnamon bacon: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and lightly spray with cooking spray.
• Add 3 tablespoons of the brown sugar, 1/2 teaspoon of the cinnamon and a pinch of black pepper to a large resealable bag. Gently toss to mix. Add half of the bacon to the bag. Seal the bag, leaving an air pocket in the bag. Toss the bag until all the bacon is covered. Remove to one of the prepared baking sheets, leaving some space in between each slice. Repeat with the remaining 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, pinch of black pepper and bacon.
• Bake until the sugar is melted and the bacon is slightly crispy, rotating the pans halfway through, 17 minutes to 22 minutes.
• Remove from the oven and let cool. When the bacon cools completely, it will harden a bit. This makes it easier to cut into small pieces.
• For the cheater caramel sauce: Add the caramel candies and heavy cream to a small saucepan over low heat and stir until they melt together and is the consistency of a thick, pourable sauce. Remove from the heat and stir in the sea salt.
• To serve: Remove the cereal bowls from the fridge and carefully unmold them, peeling off the plastic wrap. Scoop out vanilla ice cream into each bowl. Have everyone build their own sundaes with the caramel sauce, cherry whipped cream, candied bacon, sprinkles, nuts, and crumbled cookies!

Steps:

• Heat oven to 350°F.
• Spread strawberries onto bottom of 13x9-inch pan; top with pineapple. Sprinkle with dry gelatin mix; top with marshmallows.
• Prepare cake batter as directed on package, omitting the oil. Pour over marshmallows.
• Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Cool completely. Keep refrigerated.

Steps:

• Spray an 8x10-inch pan with cooking spray.
• In a large saucepan over low heat, melt the butter. Gently stir the marshmallows into the butter, and allow to fully melt. Stir until the butter and marshmallows are blended, remove pan from heat, and stir in the breakfast cereal until the cereal is completely coated with the melted marshmallows. Spread the mixture out into the prepared pan, refrigerate for 1 hour to set, and cut into bars.

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.

Steps:

• Preheat oven to 360 degrees.
• Pour marshmallows in bottom of 9 x 13 cake pan. Mix cake as directed and pour over marshmallows. Spoon pie filling on top of cake mix.
• Bake 45 minutes. Let cool and top with Cool Whip.