Picasso had his Blue and Rose Periods, and I, I had my Pink Marshmallow Fantasy Period.
A period in my life(I was 7) when I was quite sure that the North Pole was not blanketed in snowy white but in pink marshmallow snow. Santa lived in a gingerbread house speckled with colorful gumdrops. And the trees were actually candy canes. I think it was a side effect of playing Candy Land one too many times.
I’m not sure what got me thinking about that the other day, but I did, and that inspired me to make a cake based on my Pink Marshmallow Fantasy Period. The inside cake design was based on my bullseye cheesecakes, where you pour batter into the center of batter, and then in the center of that batter. I had found some Andes Peppermint Crunch Baking Pieces that were on sale during Thanksgiving and I snatched those up knowing I could use them in something. This was my something. If you can’t find them, I would substitute 1 cup white chocolate(chopped) and 1/3 cup crushed candy cane pieces. I decided to blanket it in pink marshmallow snow using the frosting that I used for my Marshmallow Snowflake Cupcakes. I had to double the batch this time as it was not enough frosting…I like me some frosting. 😛 The mini candy canes on the side represent the candy cane tree forest that I imagined Santa walking the reindeer through and the crushed candy cane on top is just for effect. 🙂
When I saw it completed I knew that was what I was going to bring to my Housewarming Party. Fun, Whimsical, Sugar-Filled and something special from my childhood.
Chocolate Peppermint Stick Marshmallow Fantasy Cake
White Cake Batter
Chocolate Cake Batter
Mini Candy Canes(for decoration)
Crushed Candy Canes(for decoration)
Classic White Cake
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
1 1/2 cups Andes Peppermint Crunch Baking Chips
pink food coloring
Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round. Line bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often. Fold in Andes Peppermint Crunch Baking Chips. Take 2/3 of the batter out and place into a separate bowl and set aside. Add 3 drops of pink food coloring to the remaining 1/3. Blend until the batter is pink in color.
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer(or place in a stand mixer). Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth.
To make the the cake:
Set out both prepared cake pans. In the first pan scoop 2 cups of chocolate batter into the pan, spread out with spatula. Next scoop 1 ½ cups white batter with peppermint chips into the center of the chocolate batter. Spread out to form a circle. Lastly scoop 1 cup of the remaining pink into the center of the pink batter.
For the second pan. Scoop 2 cups white batter with peppermint chips into pan, spread out with a spatula. Scoop 1 ½ cups of the chocolate batter into the center of the white batter, spread out with spatula to form a circle. Scoop 1 cup of the remaining pink batter into the center of the chocolate batter.
You will most likely have leftover batter…if so make cupcakes.
Bake for 30-35 minutes, OR until the center comes out clean. Remove from oven and let cool in pan for 15 minutes. Flip cake over onto a rack and remove parchment or waxed paper. Let cake cool completely before frosting.
4 egg whites
1 ½ cups sugar
½ cup light corn syrup
pinch of salt
2 tsp vanilla
1 tsp peppermint extract
6 drops pink food coloring
Using a large bowl, preferably the top of a double boiler, mix egg whites, sugar, corn syrup ans salt until combined. Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes(be careful to not make it too hot since you are using eggs and don¢â¬â„¢t want them to scramble). Remove heat and beat 5-7 minutes until frosting is cool and stiff peaks form. Beat in vanilla and peppermint extract. Add food coloring and beat until all the color is incorporated.
To assemble the cake:
Place one cake layer on cake plate. Take one cup of frosting and spread it out evenly onto the layer. Place the second layer on top of the frosted layer. Use remainder of frosting to frost top and sides of cake. Decorate top of cake with crushed candy canes. Decorate side of cake with mini candy canes.
Source: Cake recipes adapted from Food Network.com, frosting recipe adapted from Cupcakes Galore by Gail Wagman