Pink Marshmallow Fantasy Period….

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. :P 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
Marshmallow Frosting
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.
 

Chocolate Cake

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
2 eggs
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.

Marshmallow 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 eggs, 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

Comments

  1. Okay – these are one of those cakes that would never get to the table because I would keep taking my finger to the icing! Then…I would take a fork to the plate…I can’t…can’t … speechless!

  2. Oh my god…. I am defiantly trying this recipe. Its beautiful! Defiantly great for the holidays! Thanks for the recipe!!

  3. Wow that is one awesome cake creation! Looks delicious.

  4. Wow! What a gorgeous cake. My daughter wants me to make it for her birthday (Christmas Eve). Wish me luck!

  5. Yum! Just wanted to let you know that we made this for dessert for Christmas dinner and it was amazing! So pretty and so yummy! The pictures are up on my blog if you want to see (though they are not as good as yours!) Thanks for the recipe. :)

  6. I can’t wait to make this cake for my daughter! She is going to adore it. I’m new to checking out food blogs and i must say, i love yours! Keep up the great work – you are appreciated!

  7. Hi there!

    I have made this recipe several times already and I must say it’s THE BEST chocolate cake recipe EVER… The vanilla cake is fab, too… esp, when mixed with the colour… The marshmallow frosting came out a little grainy for me, maybe I didn’t heat it long enough or maybe the sugar I used was too granulated… Next time, I will try fine sugar and cooking a little longer.. TWO THUMBS up to you and THANKS SOOOO MUCH for this post.. Your pics are BEAUTIFUL!!! –Leesa

  8. Hi there…I’m planning on making this in a few weeks and I have a question. Does the frosted cake need to be refrigerated? I noticed some of the other bloggers who made this said their frosting melted so I was curious. I’ll be traveling with it and want to make sure it’ll hold up!

  9. Madison Nason says:

    That is my fantasy period. I could just eat it up. like I usually do. But this time with more lip smacking.

  10. Mmm, looks like this years Christmas cake to me! It’s like you’ve taken everything i love and put it together in this absolutely stunning cake!

  11. This is fabulous a perfect cake for my four year who loves candyland and pink and has a chrsitmas eve birthday. We always end up going to someone’s party and i always bring her cake cake for the party and have everyone celebrate with her. I Started making this and made the cake white and pink instead of chocolate though and of course used the haert pans my mom always sused for my birthday cakes. So well see how my finishing goes. Thanks so much for the idea hope i can make it as great looking as yours.

  12. Dearest Peabody,
    I waited a whole year to make this cake for Christmas today. It was terrible. The batter in batter did not stay centered, the first pan beginning with choclate took forever to bake through,was too watery, and leaked out all over the oven. I followed your recipe exactly. The peppermint was overwhelming and the cake was too sweet, and the taste of choclate just didn’t come through. Maybe, I wasn’t used to peppermint and this is how the cake was supposed to taste, but I don’t know. Did I screw up this cake? I’ve made many complex cakes from scratch including “the perfect party cake” which turned out perfectly. I was so dissappointed. Is there any advice you can offer? Thank you. I’d like to try it again, but not if this is how it is supposed to taste.

  13. wow-amazing! I must try this for xmas-thanks for sharing:)

  14. Jessica Compton says:

    I am counting down the days until I make this beautiful cake!

  15. This just looks amazing! I am going to try this recipe for my Christmas party!

  16. I am currently making the cake for an xmas party i have in a couple hours. Everything is turning out fine, until the frosting. I had it at stiff peaks but once I added the vanilla and peppermint extract it is too runny and I cannot get it to stiffen again. I followed it exactly. Is there something I missed?

  17. @Jen- hmmm – wondering if the extract you use has a high oil content

  18. Hi
    What could I substitute the pepermint baking chips with as I don’t think I can find them hear in Canada
    Thanks

  19. @Jodie -can you get andes mints? It wont be pink but will be minty.

  20. This looks delicious and pretty! I would love if you shared this in my holiday dessert recipes Blog Hop. Enter it for a chance at a Wilton Pre-Baked Gingerbread Cookies Decorating Kit! http://www.recipelionblog.com/december-blog-hop-holiday-dessert-recipes-giveaway

    Sarah @ RecipeLion

  21. I cannot find the Andes peppermint baking chunks?????

  22. @Nancy you can usually contact Andes and they will tell you where they sell them in your area.

  23. I had the same issue as Rita – my chocolate cake mix was very runny while the white was thick, making the bulls eye pattern to not work at all. Any suggestions as to what may have gone wrong? I really want to try this cake again but can’t justify it if it is going to flop like last time :(

  24. Make a double batch of the white and add cocoa powder to the second batch.

Trackbacks

  1. [...] Chocolate Peppermint Stick Marshmallow Fantasy Cake December 30, 2007 Filed under: Breakfast — stacielk @ 11:44 pm This cake looked sooo good when I saw that  Peabody posted it in early December.  I thought it would be a great dessert to bring to a Christmas Party we had the Saturday before Christmas, so my friend Jori and I got together to try it out.   I was a bit disappointed on the appearance of the cake when it was all put together (the frosting wasn’t fluffy and spreadable like it should have been, not sure what went wrong there…) but it was probably one of the best cakes I’ve had!  If you like cake, chocolate and peppermint, this is the cake for you!  (and if you want to see how it was supposed to look check out Peabody’s page) [...]

  2. [...] mix.Anyway, so I cut the recipe in half and it made 12 cupcakes, baked for about 20 minutes. I made Peabody’s marshmallow icing (scroll down a bit to find the recipe — the cake on there looks awesome too!) from Culinary [...]

  3. [...] My Recipes Perk Up With Peppermint 2. Kraft Foods Chocolate-Candy Cane Cake 3. Culinary Concoctions by Pea Body Pink Marshmallow Fantasy Period 4. Seattle Dining Candy Cane Cake 5. Culinary Concoctions by Pea Body Candy Cane Cheesecake 6. [...]

  4. [...] Pink Marshmallow Frosting Recipe adapted from Concoctions by Peabody [...]

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