Add a touch of sweetness to your life with these dessert recipes from Princess Marshmallows.
Marshmallow Marble Butterfly Gateau
A simple twist on a Victoria sandwich cake. Makes: 1 gateau - approximately 10-12 portions
For the cake:
225g margarine
225g caster sugar
225g self-raising flour
1 teaspoon baking powder
4 eggs, beaten
Few drops red or pink food colouring
For the filling and topping:
3-5 tbsps strawberry jam
280ml whipped cream
10-12 strawberries, rinsed, stalks removed and sliced
150g packet marshmallows
2 x 7.5 cm / 3 inch pieces thin strips liquorice
Ready made icing
2 x small candy sticks
Black or brown food colouring
Pre-heat the oven to Mark 5 (190 C / 375 F).
Grease and base line 2 x 20cm / 8 inch round sandwich tins.
Place all ingredients for the cake, except the food colouring, into a medium sized bowl. Using a mixer beat together for 1- 2 minutes until well mixed.
Spoon half the mixture into a bowl, and add sufficient food colouring to obtain a pink colour (shade as desired).
Divide the "white" and "pink" mixtures equally between the prepared tins - alternate spoonfuls of colour works best. Carefully level the surface, without mixing the colours too much. Bake for 25 - 30 minutes, until well risen and golden brown. Cool.
When cold, remove greaseproof paper, and spread one sponge with jam, half the cream and half the strawberries. Cover with the other sponge, and cut in half.
Arrange the two pieces, with curved edges touching (these form the butterfly wings), on a serving plate or cake board.
Spread the remaining cream over the surface, positioning 3 or 4 marshmallows (sideways) where the sponges meet to form the body of the butterfly. Slot liquorice strips, (or stick, with icing if desired), over the marshmallow joins.
Top with the reserved strawberry slices and marshmallows (whole or halved).
Dip the tips of the candy sticks in the black / brown food colouring or ready made icing, and place on the butterfly to represent antennae.
Marshmallow Baked Apples and Blueberries
A quickly barbecued or baked dessert with its own delicious sauce. Serves 4
2 eating apples, halved and cored
50g fresh blueberries, rinsed
25g butter, melted
25g soft brown sugar
50g ground almonds
0.25-0.5 teaspoon ground cinnamon
12 marshmallows
Pre-heat the oven to Mark 4 (180 C/350 F).
Place each apple half on a greased piece of foil (large enough to wrap up). Arrange the blueberries equally between the hollowed out areas of the apples - this can be a little fiddly!
Mix together, to combine, the butter, sugar, ground almonds and cinnamon.
Divide into 4 and mould each piece to cover the blueberry topped apples.
Press 3 marshmallows into each almond topped apple, and gather the foil together to completely seal.
Bake for approximately 30 minutes, until the apple is soft.
Serve hot or chilled on its own, or with custard or ice cream.
(This recipe can be cooked on the barbecue. Simply prepare as above, and place on the rack for 20-30 minutes, turning once).
Marshmallow Raspberry Squares
Makes 9-12 squares
100g butter
75g marshmallows
75g sugar
2 tablespoons honey
100g rolled oats
50 g self-raising flour
2 eggs, beaten
50g raspberries, rinsed
Pre-heat the oven to Mark 4 (180 C/350 F).
Gently heat the butter, marshmallows, sugar and honey in a medium sized saucepan until melted. Stir continuously to prevent sticking. Remove from the heat and cool for 5 minutes. Fold in the oats, flour, eggs and raspberries.
Transfer to a greased and base lined 16 cm /6.5 inch square cake tin, (approx. 3.5 cm /1.5 inch deep). Bake for 30 - 35 minutes until brown and beginning to shrink from the tin sides.
Cool before cutting into 9 - 12 squares. If desired, dust with icing sugar.
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