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Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

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Roasted Marshmallow Cake Filling

This was a new concept I had heard of being used in cakes and I thought I would give it a try. It’s actually extremely simple to make roasted marshmallows to use in between the layers of your cake. I use this technique in our Indulgent Hot Cocoa cake I made for the holidays.

Pan of Roasted Marshmallows to be used as cake fillingYou will need the following –

1 – bag small marshmallows

Parchment Paper

Large Pan with raised sides

Preheat the oven to 350 F.

Line the pan with parchment paper. Make sure to get it up over the sides.

Spread the marshmallows in a single layer on the parchment paper.

Place in on center rack and roast for about 5 minutes. The marshmallows will puff up and expand. When there is a slight golden brown on the top take them out. The bottoms are cooking faster than the tops so the bottom is twice as brown as the top. If you wait for the tops to be a dark golden brown the bottoms will be burnt.

Marshmallows on Parchment PaperRemove from oven and set aside. Let it cool for a few minutes. It’s much easier to work with once they have cooled down. Then you can cut them to the size and shape you need. I learned this the hard way after I had started using them.

Base layer of Hot Cocoa Cake showing the roasted marshmallow and hot cocoa buttercream frosting
Print Pin

Roasted Marshmallow Cake Filling

Course Dessert
Cuisine American
Keyword Roasted Marshmallow

Ingredients

  • 1 bag Small Marshmallows
  • Parchment Paper
  • Large Baking Sheet with Raised Sides

Instructions

  • Preheat the oven to 350 F. 
    Line the pan with parchment paper. Make sure to get it up over the sides. 
    Spread the marshmallows in a single layer on the parchment paper. 
    Place in on center rack and roast for about 5 minutes. The marshmallows will puff up and expand. When there is a slight golden brown on the top take them out. The bottoms are cooking faster than the tops so the bottom is twice as brown as the top. If you wait for the tops to be a dark golden brown the bottoms will be burnt. 
    Remove from oven and set aside. Let it cool for a few minutes. It's much easier to work with once they have cooled down. Then you can cut them to the size and shape you need. I learned this the hard way after I had started using them. 

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About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!

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About Peyton’s Momma

Shanna is a single mom living in the suburbs of the Twin Cities raising her daughter.

Shanna blogs about family, food, travel, middle-school-age children topics, and more. She shares tips and tricks she has discovered to help make her life run smoother.

She is also an avid cook and enjoys sharing recipes and entertaining. Shanna plans educational events and field trips for her daughter and shares her experiences so other families can plan their own adventures.

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And More! Please contact us at Shanna@PeytonsMomma.com to discuss further

 

Copyright © 2021 This blog does contain affiliate links within the articles. This blog does not contain any content which might present a conflict of interest. Peyton’s Momma is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com That means – When you click on my link to purchase I’ll receive a slight commission for sending you to Amazon. But you won’t pay a higher price. It’s just Amazons way of saying thank you for the business!

 

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