Angelique's Sweets : Marsmellow Birthday Cake

It was my little sister birthday over the weekend and she had her party at rollerskating. I decided to make her a fun, colourful cake out of marsmellows for her party. I will go through step by step of how I made it!

First I baked two cakes. The bottom cake was chocolate and I baked it in a 23cm round pan. The top was a butter cake and I baked it in a 15cm round cake pan.

The recipe for the chocolate cake I found online here. The cake was super moist but when it came out of the oven, the cake had risen a lot so I had to cut a large portion off the top to make it flat. I also tuned both cakes over to make the tops flat.

The recipe for the butter cake got I got from school when I made the fish birthday cake. This cake isn't as moist as the other one but it is still really nice.

What you need for the butter cake:

125 grams butter, softened.

1 teaspoon vanilla essence

3/4 cup caster sugar

2 eggs

1 1/2 cups self raising flour

1/2 cup full cream milk.

What to do:

1. Preheat oven to 180ºC. Grease and line tin.

2. Beat butter, sugar and vanilla in a large bowl with electric beaters until light and fluffy.

3. Beat in eggs one at a time until combined.

4. Stir in flour and milk in two batches.

5. Spread mixture into prepared pans.

6. Bake in oven for 40 minutes or until a skewer inserted comes out clean.

7. Stand cake in pan for 5 minutes

8. Turn onto wire rack and allow to cool

For decorating you will need:

Butter cream icing (recipe below)

Pink Liquid food dye (to colour the butter cream)

Fondant

Gel food colouring (to colour the fondant pink)

3 packets of pink and white marsmellows

Letter cutters and a heart shape cutter

What you will need:

250 grams butter, softened

5 cups of icing sugar sifted

2 teaspoons of vanilla

3 tablespoons full cream milk (I added 2 tablespoons because I was adding food colouring as well)

What to do:

1. Blend butter in a large bowl for 5 minutes, until light and fluffy.

2. Sift half the icing sugar into the butter mixture and blend

3. Add vanilla and blend

4. When vanilla is blended through the mixture, add milk

5. Blend milk until fully combined and then sift the rest of the icing sugar in the mixture

6.Blend for another 3-6 minutes.

7. Add food colouring

I was presenting my cake on a round 32cm silver cake board as you can see below.

With my metal spatula I place a bit of icing on the cake board to help the cake stay and stick on.

I placed the chocolate cake on the board and then on the top of the chocolate cake placed a little bit more icing to allow the butter cake to stick. If I were to do this cake again, I would cover the whole top of the chocolate cake with icing because when we cut the cake only half the top of the chocolate cake had icing.

Then I place the butter cake on top.

I covered both cakes in butter cream icing and smoothed out the edges but placing my spatula in a cup of hot water and then going around the cake.

Sorry for the bad picture. It was half done here! But don't worry too much about making the bottom layer of the cake perfect because you will be covering it in marsmellows. Clean the exes butter cream on the cake board with a damp paper towel.

Place the marsmellows in a pattern of white, pink, white, pink around the base of the cake.

Place more marsmellows on the top of you first line of marsmellows in the same pattern. But place a white one on top of a pink marsmellow, and a pink on top of a white. Continue the pattern for the next line.