foodlikecake

Tag: Marshmallow Frosting

Coconut Cake

The cake is fluffy, and soft, flavored with a hint of coconut, and the frosting is marshmallow covered in coconut flakes. I filled it with store-bought lemon curd. So good. Anyway, I made this awesome cake for my mom’s birthday. She requested coconut cake and lemon filling, so I just did what she said, but it turned out great! Sorry I don’t have a picture of the inside, but it seems a little weird to give someone a birthday cake with a piece cut out of it 🙂

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Ingredients: Cake (from here) Makes two 8 inch cakes

5 large egg whites, room temperature

3/4 cup whole milk, room temperature

1 teaspoon vanilla extract

1 and 1/4 teaspoon coconut extract

2 and 1/2 cups cake flour, pre-sifted

1 and 3/4  cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, room temperature and cubed

Filling

1/3 cup lemon curd

Frosting (from here)

1 cup granulated sugar

3 tablespoons water

2 large egg whites, at room temperature

1/4 teaspoon cream of tartar (add 1/4 teaspoon more after beating if your frosting isn’t stiff enough)

1/8 of salt

coconut flakes

Recipe: Cake

 Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans.

In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

Divide the batter in two, spreading it evenly with a small offset palette knife.

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.

Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

Frosting

In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, while it boils stir constantly until the sugar has dissolved, 2 to 3 minutes.

In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.

With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes.

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Enjoy!

 

White Velvet Cupcakes with Marshmallow Frosting

So, I borrowed The Cake Bible from the library. I’ve heard that this book is truly the cake bible. It is. I made the white velvet butter cake but I made cupcakes instead. And dyed them pink, you know, for Easter. The cupcakes are topped with fluffy, dreamy marshmallow frosting, that and a mellowcreme bunny. Aren’t they adorable? The cupcakes are fluffy and light. I highly recommend checking out The Cake Bible. 🙂

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Ingredients: White Velvet Butter Cupcakes

Egg whites, 4 full liquid ounces

1 cup whole milk (split into 1/4 cup and 3/4 cup)

2 and 1/4 teaspoons vanilla

3 cups pre-sifted cake flour

1 and 1/2 cup granulated sugar

1 tablespoon +1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter, softened

Marshmallow Frosting

1 cup granulated sugar

3 tablespoons water

2 large egg whites, at room temperature

1/4 teaspoon cream of tartar (add 1/4 teaspoon more after beating if your frosting isn’t stiff enough)

1/4 of salt

Recipe: White Velvet Butter Cake

Preheat oven to 350F. Grease, line, and grease again two cupcake tins.

In a medium bowl lightly combine egg whites, the 1/4 cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.

Marshmallow Frosting

In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, while it boils stir constantly until the sugar has dissolved, 2 to 3 minutes.

In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.

With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes. Immediately spread or pipe the frosting on the cupcakes and top how you want.

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Enjoy!