Marshmallow Cream Filling

May 21st, 2009 by Jean Duane

Devilish Chocolate CakeMarshmallow cream is a lovely filling between layers of chocolate cake, but there is a trick to make it stay put. If you pile the marshmallow filling on the bottom layer, and then put the next layer on top, in about 15 minutes, all of the marshmallow filling will seep out and encase the bottom layer of cake. Not at all what you intended. It also interferes with icing the outside of the cake. Over time, all of the filing will leak on to the cake plate, and you?ll have a white, sticky pool around your beautiful cake. (These descriptions come from real-live experience!)
A better way would be to make a shallow well in the bottom layer of cake. Take an offset spatula and cut a well about 1/4? deep and about 1/4? away from the edges of the cake. Pour marshmallow cream into the well and then place the top layer over the bottom layer. This way, there are cake-walls to hold the marshmallow cream in place, and you have clean side edges to ice.
Here?s a photo of the ?Devilish? Chocolate cake with marshmallow cream filling and Chocolate Avocado Icing from Bake Deliciously! Gluten and Dairy Free. This cake tastes like an after-school packaged treat of yester-year.
Marshmallow Cream is one of the ‘approved’ delights on the GFCF diet! Now it’s your turn. What is your favorite cake filling, and how do you make it ‘stay put’? (c)Alternative Cook, LLC 2009. All Rights Reserved.

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