Marshmallow Cake

In my search for new recipes I can across one called Marshmallow Cake.  You know  I just had try it out. Here is the recipe.

Marshmallow Cake

1/2 c. shortening
1 1/2 c. white sugar
1/2 c. milk
2 c. flour
3 tsp baking powder
4 egg whites (I used 2 eggs.  I believe that the cake would be a lot lighter if I had used straight egg whites)
1/4 tsp cream of tartar
1/8 tsp salt
1 tsp real vanilla extract
Directions
Preheat oven to 350F.  Prepare cake pan(s).  I used the Wilton 8″ round 3″ deep pan.
Cream shortening and gradually add the sugar.
Combine flour, baking powder, cream of tartar and salt. Add to creamed shortening, alternating with the milk. Beat egg whites until stiff peaks form.  Fold beaten egg whites and the vanilla into the cake batter.  Pour batter into cake pan.
Bake for 50-55 mins if you are using a 3″ pan.  If you are doing 2 layers 25-30 mins.

I covered the cake with Buttercream Icing using the High Ratio recipe.  I then covered the cake with Fondant.

My crew really enjoyed this recipe.

I played around with a silcone mold for the decorations.  It is a very simple cake.  It is fun to just play.

What are you baking this week?  Any recipes you would like to share?  Please do :)

~Shay~

Baking Time Again!

I felt motivated to bake today.  So I thought I would share some more receipes and pictures!
First on the list was Chocolate Macaroons

Chocolate Macaroons (No Bake)

2 c. Sugar
1/2 c. Butter
6 TBSP Cocoa
1/2 c. Milk
1/2 tsp Salt

1 c. shredded coconut
3 c. rolled oats
1 tsp Vanilla extract (don't waste your taste buds on the artifical!)

Mix first 5 ingredients in a large pot.  Bring to a boil.  Remove from heat and add in the coconut, oats and vanilla.  Mix well.

Drop scoopfuls on to parchment paper.  Let cool.

The next item on my list was Cranberry Orange Muffins for my DH.  For those I use a master mix and tweak to the individual cupcake.

Master Muffin Mix

18 c. flour
5 c. sugar
2 1/4 c. dry milk powder
6 TBSP baking powder
2 TBSP baking soda
 2 TBSP salt
3 TBSP ground cinnamon
3 tsp ground nutmeg

Mix all ingredients in extra large bowl.  Store in an air tight container.  Label!  Store in a cool dry place.  Good for 6-8 months.


To make 24 muffins combine 4 eggs, 3 tsp vanilla, 2 c. water, 1 c oil, 5 1/2 c. muffin mix and 2 cups fruit of your choice. Bake 22-26 mins.  depending on the size of the muffins


For the muffins I made today, I added 1 c. water and 1 c. of orange juice, as well as 2 cups of cranberries.  I omitted the vanilla.  Hopefully my crew enjoys them.

I might do some more baking this afternoon.  We will see how the day goes!

~Shay~

PS I tried the muffins that taste okay.  I think that next time I will add some Orange Zest to increase the orange taste and increase the fruit to 2 1/2c.