Y’all know that one of my favorite things in the entire world is cake batter goodies. The other night we went out for froyo and my husband made fun of me because I filled my cup with birthday cake, red velvet cake, and cheesecake (with pistachio thrown in for good measure). What?! I just love anything cake flavored!

Well, tomorrow is Nicole’s birthday! So we decided that a birthday cake Thursday theme was in order! I’ve had these Birthday Cake Marshmallows on my “must make” list forever now so this was the perfect opportunity.

I’m really not a marshmallow person – s’mores being the exception, of course – but I really love the process of making marshmallows. It’s just fun to take something as basic as gelatin and sugar and turn them into marshmallows. Plus it’s one of those things that seems really impressive to other people because holy cow! You made marshmallows! But really, it took me less than 30 minutes to whip these up.

Be sure to stop by Nicole’s to wish her a happy birthday and check out her birthday cake shot!

One year ago: Cheesy Breadsticks
Two years ago: Bacon Wrapped Meatloaf

Birthday Cake Marshmallows
  • 4 1/2 tsp of unflavored powdered gelatin
  • 1/2 cup cold water
  • 3/4 cup sugar
  • 1/2 cup light corn syrup divided
  • 1/4 cup water
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 1/4 cup yellow cake mix
  • 2 tablespoons sprinkles
  • coating: 1/4 cup corn starch and 3/8 cup powdered sugar combined
  1. Line an 8x8-inch pan with aluminum foil. Set aside.
  2. Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes
  3. Stir together the sugar, 1/4 cup of the corn syrup, 1/4 cup water and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240F on a candy thermometer.
  4. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with a whisk attachment. Microwave gelatin on high until totally melted, about 30 seconds. Pour into the mixer bowl, Set the mixer speed to low and keep it running.
  5. When the syrup is 240F, slowly pour it into the mixer. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1-2 mins more and beat in the vanilla. The finished marshmallow will be opaque, white, fluffy and tripled in volume. (don't overwhip the batter or it will make folding in the cake mix a huge mess.) Sift in about half the cake mix over the marshmallow batter. Use a spatula to gently fold it in and then sift and fold in the rest. Fold in the sprinkles.
  6. Pour the batter into the prepared pan, using an offset spatula to smooth it into the corners. Sift the coating over the top, reserving some for later. Let it set for 6 hours in a cool dry place.
  7. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Use kitchen scissors to cut the marshmallows into pieces and dip the sticky edges into more coating, patting off the excess.



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