Honeydukes Inspired Pink Coconut Ice Cake

Marshmallow Love

 

Marshmallow Cake by Brownie Mischief

Dear marshmallows, why are you so sweet and fluffy? I shall call you squishy and you shall be mine! Yes, it’s true, I’m a bit crazy about marshmallows. This post is nothing short of a marshmallow fest! First, my daughter and I made some Sparkly Marshmallow Hearts that are super fun and easy to make. I literally want to put them on everything! How cute do they look on this mini cake? They also make adorable cupcake toppers! To view the Sparkly Marshmallow Hearts tutorial click here.

We also had some fun with Puffy Poles. In case you’re not marshmallow savvy, Puffy Poles are marshmallows that look like chubby barber poles. They’re very popular on dessert tables and candy buffets. We used pink ones, which have a subtle strawberry flavor. We applied them to the pictured 4-inch diameter by 2 1/4 inch tall strawberry cake, which was crumb coated with a thin layer of vanilla buttercream. We used buttercream to adhere them to the sides of the cake. To find Puffy Poles click here.

Marshmallow Cake by Brownie Mischief

Next, I made some Billowy Sky Blue Marshmallow Frosting to share with you. One of the things you’re going to love about this frosting, besides being yummy, is it’s natural beauty. You can simply spoon it on, no piping or fancy tricks necessary. Everything it touches becomes an ethereal cloud of deliciousness! The recipe is below.

Print Recipe
Billowy Sky Blue Marshmallow Frosting
Fluffy, glossy, sweet marshmallow frosting.
Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
Instructions
  1. In a large heatproof bowl, whisk together sugar, egg whites, water and cream of tartar until frothy.
  2. Place bowl over a pan of gently simmering water, making sure the water isn't touching the bottom of the bowl. Whisk mixture until temperature reaches 160° and sugar is completely dissolved.
  3. Remove bowl from heat. Add extracts. Beat mixture with the whisk attachment of an electric mixer on high speed until stiff and glossy.
  4. Add a small amount of food color with a toothpick and mix on low speed. Continue adding food color, a little at a time, until desired shade is reached. Use a clean toothpick for each addition.
Recipe Notes

*It's important to dissolve all of the sugar when making this frosting. Ultra fine sugar dissolves easier, but if you are unable to find it, you can use regular granulated sugar.

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Honeydukes Inspired Pink Coconut Ice Cake

Cocoa Meringue Brownies

One of my favorite things to top desserts with are meringue cookies. They’re as light as air and they look so pretty and whimsical! The color and flavor combinations are endless, so you can really have some fun getting creative. I decided to whip some up, especially for placing on top of my favorite brownies. They take even the most humble brownies to a new level. You can use your favorite brownie recipe or even a boxed brownie mix. I won’t judge! I like to make the meringues a day or two ahead since they take quite a while to bake in the oven. While they bake, a subtle chocolate scent will waft through your kitchen, reminding you of the smell of hot cocoa. They even taste like hot cocoa! You can make your brownies a few hours ahead or the night before. I cut mine into rounds with a 2 1/2-inch cutter. I cut 12 rounds of this size from a 13 x 9-inch batch of brownies. Right before serving, spoon some thick, glossy chocolate ganache on the brownies, then top them with your pretty meringues! To make these little bits of chocolate heaven, you’ll need:

  • 1 batch Cocoa Meringues (recipe below)
  • 1 batch of your favorite brownies
  • 1 batch chocolate ganache (see notes)
Print Recipe
Cocoa Meringues
Pretty, light and crispy treats that taste like hot cocoa!
Course Dessert
Prep Time 30 minutes
Cook Time 2 hours
Passive Time 2 hours
Servings
batch
Course Dessert
Prep Time 30 minutes
Cook Time 2 hours
Passive Time 2 hours
Servings
batch
Instructions
  1. Preheat oven to 200ºF. Line two baking sheets with parchment paper.
  2. Sift together powdered sugar and cocoa powder in a medium bowl. Set aside.
  3. Place egg whites in a large bowl. Whip egg whites with the whip attachment of an electric mixer, at medium speed, until foamy.
  4. Add cream of tartar and salt to the egg whites. Whip at medium-high speed until soft peaks form.
  5. Gradually add granulated sugar and continue whipping, at medium-high speed until stiff, glossy peaks form.
  6. Stop mixer. Sprinkle powdered sugar and cocoa mixture over egg whites and whip at low speed until until incorporated, about 10 seconds.
  7. *This step is optional. Place a large, disposable pastry bag, fitted with a round piping tip, into a tall drinking glass. (I used a Wilton tip #12.) Fold the top third of the bag over the glass, forming a cuff. Using a small, clean paintbrush, paint thin, vertical stripes of food coloring on the inside of the bag, from the piping tip to the edge of the fold.
  8. Spoon egg white mixture into the pastry bag. Pipe small kisses, 1 inch apart, onto the prepared baking sheets. (I made mine about 3/4-inch to 1-inch in diameter. If you'd like larger kisses, use a larger size piping tip.)
  9. Bake for 2 hours. Turn off oven and leave meringues in oven to cool and continue drying out for an additional 2 hours. Store tightly covered at room temperature for up to 3 days.
Recipe Notes

To make the chocolate ganache, I used a ratio of two parts semi-sweet chocolate to one part heavy cream. (Weighing the ingredients will give you the most accurate ratio.) Place 8 ounces of chopped semi-sweet chocolate into a medium bowl. Heat 4 ounces (1/2 cup) of heavy cream in a small saucepan over medium heat. Bring the cream just to a boil. Pour the hot cream over the chocolate, making sure to cover it completely. Let sit for 2 minutes, then stir gently until smooth.

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