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Toasted Marshmallow Marbled Bundt® Cake

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Preparation time: hrs mins Cooking time: 0 hrs 40 mins Servings: 10 – 12 Difficulty: Some tricky parts By: Lynn Hill - CCC Founder

Ingredients

For the Cake

  • 225g butter softened
  • 225g toasted marshmallow flavoured icing sugar from Sugar and Crumbs
  • 4 medium eggs
  • 225g self-raising flour
  • 80g plain yogurt such as Skyre
  • pink and pale pink concentrated food colouring

For the drizzle

  • 100g toasted marshmallow flavoured icing sugar
  • 3tsp slightly cooled, preboiled water
  • pink and pale pink concentrated food colouring

For the frosting

  • 200g butter softened
  • 400g toasted marshmallow flavoured icing sugar
  • food colouring - forest green, Violet, Burgundy or Christmas Red

I have vivid memories as a teenager, toasting Marshmallows on a very vintage toasting fork in front of our coal fire. I tried my best not to burn them. The taste was always worth it.

While I’ve never been good at cake decorating, I thought I would give my new Nifty Nozzles a try. Carol, of Sugar and Crumbs was kind enough to send me some.

Toasted Marshmallow is one of Sugar and Crumbs new flavours, as soon as I tasted the cake, I remembered my marshmallow toasting days all those years ago. Trying to replicate the memories in front of a gas flamed fire, just doesn’t have the appeal any more.

Colours and Nozzles used.

  • Cake and drizzle colours – Colour Splash concentrated food colouring Pink and Pale Pink.
  • Frosting colours – Colour Splash concentrated food colouring. Forest green, violet, burgundy or christmas red.
  • Frosting Nozzles – Sugar and crumbs Tulip Russian Nifty Nozzles 111.L 13.L and wilton 352 for the leaves.

 

Alternatives

You could use plain caster sugar in the cake batter, or plain icing sugar for the drizzle and frosting. But where’s the joy in that.

This recipe will adapt to using all different flavoured icing sugars.

Have fun with the piping be as carefree as you wish. I need a little more practice and had fun. Take note. Beware of fake Nifty Nozzles. If in doubt, check with the Sugar and Crumbs website first.

Note: This is apart of an ongoing series of recipes that I’ve created using products from Sugar and Crumbs. Some of which I bought and some which were gifted to me.

Method

  • Make the cake

    1. Preheat the oven to 180 deg fan assisted. Grease a 6 cup original Bundt® Pan with cake release spray, then dust with flour. Shake off any excess flour.

    2. Using an electric mixer, beat together the butter and icing sugar until light and fluffy. Add the eggs, one at a time, adding a little flour to help prevent curdling. Scrape down the sides of the bowl at intervals.
      Add the yogurt, and remaining flour and mix until well combined.

    3. Divide the mixture into two bowls, add a few drops of pale pink to one bowl and a few drops of pink to the other. Mix each until you have an evenly defined colouring. Add a touch more colouring if needed.

    4. Add large spoonfuls of each cake batter to the Bundt® pan. Alternating the colours. Then using a skewer or spoon swirl through the cake batter to create a marble effect.

    5. Bake in the centre of the oven for 35 – 40 mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
      Remove from the oven and leave to stand for 10 – 15 mins to cool a little before turning out onto a wire wrack to cool completely.

  • Make the Drizzle

    1. In a heatproof bowl, gradually add the boiled water to the icing sugar and mix until you have an ever so slightly runny consistency. Add more icing sugar if it is too runny.

    2. Divide the icing into two small bowls and add a drop of pale pink to one bowl and pink to the other. Mix until you have a defined colouring. Add more colouring if needed.

  • Make the frosting

    1. Beat together the butter and icing sugar until light and fluffy. Divide the mixture into three small bowls. Add your favourite colour to each one individually. One of them to include green for leaves. Mix each colour until you have the correct shading.

    2. Place each colour into piping bags fitted with your favourite nifty nozzles, as mentioned above.
      Leave to one side to come back to room temperature and the required piping consistency. Don’t be tempted to put them in the fridge as the frosting will be too solid to pipe.

    3. When the cake is completely cooled, pipe or spread the drizzle over the curve of the bundt cake, letting some run down the sides. Finish off with piped florets of different coloured frosting. Complete the look with touches of piped green leaves.

      Will keep in an airtight container for a couple of days.

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