How to make a cake with marshmallow cream. Marshmallow mastic - how to make it at home using step-by-step recipes with photos. What are marshmallows made from?

07.02.2024

These sweets resemble marshmallows or marshmallows. They are usually added to hot chocolate or coffee, but they are also great for making various desserts.

We have collected the best marshmallow cake recipes.

General principles for making marshmallow cakes

For cakes, marshmallows can be used as a layer or decoration. You can also make cream or soufflé from these small marshmallows by melting them and mixing them with butter, sour cream, cream or cottage cheese.

In most recipes, the basis of such cakes is sponge cake or shortbread dough. There is also an option where an oven is not needed.

Marshmallow sponge cake

In this recipe, marshmallows will become the basis for a delicate cream. And for the layer you can take any confiture to your taste.

Ingredients

For the cakes:

five eggs;

30 grams of butter;

70 grams of flour and sugar each;

a pinch of salt;

10 grams each of baking powder and starch.

For cream:

150 grams marshmallows;

20 grams of butter;

confiture;

half a glass of water.

Cooking method

Separate the eggs into white and yolk. The whites should be cold, this will make them easier to beat. Add a little salt to them and beat. You need to get a strong foam.

Add sugar to the yolks and grind. Add flour, baking powder, starch. Then pour in the pre-melted butter. Mix.

Now you need to carefully fold the whites into the resulting mass in small portions.

We need to bake three cakes from this dough. 40 minutes in the oven, temperature - 180. Do not open for the first half hour. Then you can check the readiness using a wooden skewer.

The finished cakes must be cooled completely.

Meanwhile, prepare the cream. Place marshmallows in a bowl. Add water. And melt them in the microwave. You can also do this on the stove in a small saucepan.

Add soft butter to the candy mass. Mix. The cream is ready.

We assemble the product. Apply confiture and cream to each cake. Coat the sides and top of the cake with cream. If desired, you can decorate the top with a few marshmallows.

Honey marshmallow cake

Sponge cake with a light honey note and sour cream. Marshmallows will serve as a layer and decoration; you can also take any berries you wish, such as raspberries.

Ingredients

For two cake layers:

two glasses of sugar (partial, minus 2 tablespoons of each);

two glasses of flour;

4 tablespoons honey;

For cream:

700 ml sour cream;

three quarters of a glass of sugar;

two packets of “thickener for cream and sour cream.”

Impregnation for cakes:

a cup (300ml) of strong black tea;

two to three tablespoons of sugar

Decoration:

200 grams of marshmallows;

chocolate bar;

Cooking method

Immediately set the oven to 180 degrees.

Let's do the dough first. It is better to divide the ingredients into two parts and prepare them separately for each cake, this will be more convenient.

Eggs must be beaten using a mixer. Add sugar and honey. Beat well at high speed, this will take about ten minutes. The mass should become airy and its volume should double.

Sift the flour into the egg mixture in portions and mix gently using a spatula.

For baking, take a springform pan. It needs to be coated with butter. Line with parchment. Place the dough in the mold. The cake will spend about forty minutes in the oven. Then take it out and cool it a little. We take off the form.

We do the same to prepare the second cake. Both must cool completely. Then we cut each one in half lengthwise so that there are four cakes.

For impregnation, brew strong and very sweet tea. Let it cool for now.

Let's make cream. Add thickener and sugar to sour cream. Whisk. The thick cream is ready.

It's time to collect the cake. We lay the first cake so that the cut faces upward. Soak with sweet tea in moderation. Apply cream. Close with a cut of the second cake layer. Impregnate again, cream and put a little marshmallow in this layer. In the same manner, lay the remaining two cake layers, soak everything and coat with cream. Cover the top and sides of the cake with it. It's time to put the product in the refrigerator.

Three bars of chocolate through a grater. Let's get the cake. Decorate it all with chocolate chips. Place marshmallows and berries on top. To ensure that the marshmallows stick well, you can first dip each one in cream and stick it on.

Cake with marshmallows and lemon

This recipe transforms marshmallows into a light soufflé. The base will again be a biscuit, this time lemon.

Ingredients

For the biscuit:

100 grams of flour;

80 grams of butter;

5 grams of baking powder;

100 grams of sugar;

10 grams of lemon zest;

100 grams of starch.

Impregnation:

Half a lemon;

sugar with vanilla - 4 tablespoons;

90 ml water.

200 grams of marshmallows;

0.5 liters of heavy cream (33%).

Cooking method

Beat the eggs tightly with sugar, use a mixer for this. Add lemon zest to the mixture. Then add the sifted flour, baking powder, and starch.

The next step is to melt the butter. Add it to the rest of the ingredients. The dough is ready. All that remains is to place it in a greased form and bake the sponge cake (40 minutes, 180 degrees). Let cool.

We make syrup for impregnation. In a small saucepan, bring water to a boil, add vanilla sugar, stir until dissolved. Turn it off. Let cool. Add lemon juice. Soak the biscuit with syrup.

Let's start with the soufflé. In a saucepan, heat half the cream over low heat along with the marshmallows until the marshmallows dissolve. Whip the remaining cream until foamy. Pour cream with melted marshmallows into them, beat everything together.

Place the biscuit in a suitable sized form. Pour the soufflé mixture on top. Now the cake needs to harden in the refrigerator until ready. Decorations - to your taste.

Cake with marshmallows and cottage cheese

Another marshmallow soufflé, but this time with the addition of cottage cheese. The finished cake can be decorated with whipped cream.

Ingredients

A glass of flour and sugar;

six eggs;

a bag of vanilla sugar and baking powder;

salt - a pinch.

Half a kilo of cottage cheese;

200 grams marshmallows.

0.5 liters of cream (33%);

150 grams of powdered sugar;

30 grams of gelatin;

a bag of sugar with vanilla.

Cooking method

Beat eggs with sugar, add salt and vanilla sugar. Gradually add flour and baking powder. Mix.

We bake the sponge cake in the same way as in previous recipes. Let cool. We cut in half, we get two cakes.

Now the soufflé. Grease a suitable bowl with vegetable oil. Lay out the marshmallows and soften them a little in the microwave, from 30 to 60 seconds, the candies should melt and become soft. Mix them. Add cottage cheese. Stir until a homogeneous mixture is obtained.

Cream. Leave the gelatin in warm water for half an hour until it swells. Then cook over low heat until all lumps dissolve. We're filming. Let cool. Whip the cream using a mixer. Gradually add powdered sugar, sugar and vanilla. Pour in gelatin. Mix everything properly.

Assembling the cake. Place the first cake layer, the soufflé on top, then the second cake layer. Cover with cream and put in the refrigerator for several hours. Can be decorated and served.

Cake with marshmallows and chocolate

A chocolate cake on the surface of which baked marshmallows will create a beautiful pattern reminiscent of the spots on the skin of a giraffe. This cake is often called “Giraffe”.

Ingredients

Two eggs + two yolks;

milk chocolate bar;

two bars of dark chocolate;

100 grams of sugar;

three quarters of a glass of milk and cream;

70 grams of butter;

100-150 grams of marshmallows;

60 grams of starch and powdered sugar;

a glass of flour;

cocoa powder - two tablespoons;

half a bag of vanillin;

a quarter teaspoon of baking powder.

Cooking method

Combine flour, starch, cocoa powder, baking powder, vanillin.

Beat the butter, previously removed from the refrigerator and softened. Add powdered sugar. Then one yolk, followed by the second. Whisk constantly. Now gradually add the flour with the rest of the dry ingredients. Knead the dough, it turns out soft. We form a bun out of it. Wrap in cling film and place in the refrigerator. Twenty minutes is enough.

Next, we will need a detachable mold, diameter 20 cm. Line with parchment. We distribute the dough and make sides out of it. Place foil on top, pour peas into it (so that the cake does not lose its shape). It's time to go to the oven. About a quarter of an hour, 180 degrees.

Heat the cream and sugar in a saucepan. We don't boil. Then add the chopped chocolate into the hot cream. And stir until it melts. Beat the eggs and slowly pour into the chocolate. Mix.

Remove the foil and peas from the shortbread crust and pour the chocolate mixture onto it. Bake for another twenty minutes.

All that remains is to place marshmallows on the almost finished cake and brown for a couple of minutes in the oven. Cool the cake and leave it in the refrigerator overnight.

No-bake marshmallow cake

This recipe is much simpler than the previous ones. The dough here will be replaced by a mixture of butter and cookies; shortbread is best.

Ingredients

¾ stick of butter;

300 grams of cookies;

half a kilo of cottage cheese;

50 grams of powdered sugar;

400 grams marshmallows;

tablespoon lemon juice;

200 grams of sour cream.

Cooking method

Turn cookies into crumbs. You can grind it with a blender. Mix with melted butter. We put the mixture into a mold, it is better to take a detachable one. We compact the base and put it in the refrigerator for half an hour to harden.

Let's make a soufflé. Combine cottage cheese, powdered bread, sour cream. Whisk together. Place marshmallows in a bowl and soften in the microwave. Time - from 30 seconds to a minute.

All that remains is to mix the curd mass, lemon juice and soft marshmallows. Beat until smooth. The soufflé mixture is ready. Pour it into the mold onto the cake, having previously lightly coated the walls with vegetable oil, and place it in the refrigerator overnight to harden. All that remains is to remove the form and decorate.

Marshmallow Cake - Secrets and Tricks

To speed up the cake preparation process, the sponge cakes can be baked the night before. Then they will cool down well, and there will be no need to waste time on this.

If the marshmallow soufflé cake does not come out of the mold well, run a thin-bladed knife along the sides.

You can add flavor notes and color to the cake by choosing different marshmallows: pink, yellow, green, strawberry, vanilla.

Today, most housewives use marshmallow mastic to cover and decorate their cakes, mixing it with powdered sugar or starch. The result is a plastic mass from which you can fashion a flower, a bow and many edible figures. Various dyes are added to it, giving the desired shade. Such decorations not only look appetizing, but are also quite edible. Experiment with pasta and create your own sweet works of art.

What is marshmallow

These are sweet chewy marshmallows (candies), white or colored in various pastel shades. It can be braided or cut into small pieces. It is made from corn syrup, sugar, glucose and softened gelatin, whipped until fluffy.

Previously, it was added to cocoa, coffee, cakes, desserts, ice cream, and now marshmallow mastic has become popular.

How to make mastic from marshmallows

It’s not difficult to prepare mastic for decorating marshmallow confectionery products. The main thing is to take into account the recommendations of specialists, experienced confectioners and study the most common mistakes of novice cooks. This knowledge will help you correctly make a plastic mass that will be easy to mold and will not melt before serving the delicacy. As a result, you will be able to realize all your fantasies of creating culinary masterpieces.

To successfully create marshmallow mastic, professional confectioners advise you to adhere to the following rules:
Before covering the cake with marshmallow plastic, spread it with buttercream. A base that is too wet will cause the mastic to melt.
When exposed to air, mastic figures dry quickly. Take this into account and cover the cake if you want them to remain soft.
To tint during the creation process, add gel or natural dyes: vegetable juices, cocoa powder, etc.
If the mass does not roll out well, warm it up a little in the microwave.
When gluing several parts of mastic figures, lubricate the joints with water.

A brush with water will help give a pastry covered with mastic a beautiful shine. Brush the liquid over the treat before serving.

Typical beginner mistakes

Do not use colored marshmallows if you will be tinting the mixture later, otherwise the color will not be what you want.
Sometimes marshmallow pastes become hard. Don't despair, just warm it up. If the mixture begins to crumble, you need to add lemon juice or water.
Be sure to use finely ground powdered sugar, or even better, sift it through a fine sieve.
If the layer still breaks after covering the cake, use a brush dipped in water. You need to iron the surface with it until the irregularities and tears disappear.
If air bubbles form, pierce these places with a needle.
Do not make wet creams; use soaked cakes with caution - high humidity will cause the mastic to dissolve.
Store unused mastic in plastic bags in the refrigerator.

Cooking methods

You can knead the marshmallow mastic mass for culinary masterpieces in different ways: melt the marshmallows in the microwave or in a water bath. Each of them is good in its own way and does not take much time. Try both and decide which one you like better. Experiment, surprise your family and friends with beautiful mastic cakes on the festive table.

How to melt marshmallows in the microwave

Place chewing candies - marshmallows for mastic in a container (you can add a piece of butter) and place in the microwave (in a hot oven), turn on medium or high power. Remove when the marshmallows have increased in size and begin to melt. Stir the sticky mixture with a spatula, start adding coloring and powdered sugar to the melted marshmallows. Stir the mixture until smooth, first in a bowl and then on the table.

Mastic made from chewing marshmallows in a water bath

To melt fluffy marshmallows in a water bath, use enamel dishes. Pour some water into a larger saucepan, boil it, and place a smaller saucepan with marshmallows on top. Do everything on low heat. During the heating process, the mass should almost double in size and swell. Next, you need to transfer it to a bowl, add dyes, powdered sugar and knead.

Homemade marshmallow mastic recipe

Plastic mastic for marshmallow cake can be prepared according to several recipes with different composition of ingredients. You can even combine dry milk with condensed milk, but this sugary mass will not have a pure white color. As a result, the shades of the dyes will also be distorted. Marshmallow mastic according to the classic recipe is universal, it can be colored in any way you like.

Classic recipe

Time: 35 minutes.
Quantity: for a cake 15*7.5 cm.
Calorie content of the dish: 356 kcal per 100 g (in all recipes).
Purpose: cake decoration.
Cuisine: European.
Difficulty: easy.

This recipe is the simplest, classic marshmallow mastic is suitable for coloring in any color and creating the most incredible confectionery masterpieces. Butter is added to the mass so that it is more plastic and does not crumble during the process. The product can be stored for 2 months in the refrigerator, but be sure to wrap it in cling film to prevent it from weathering or drying out.

Ingredients:

marshmallow – 100 g;
powdered sugar – 200 g;
starch – 100 g;
butter – 1 tbsp. l.;
food dyes.

Cooking method:

Sift the powder and starch through a fine sieve.
Combine butter and marshmallows, heat them until the latter begin to melt.
Next, they must be mixed with a mixture of starch and powder (100 g).
Add dye (dry dissolve).
Add more powder, stir until thick.
Place on a table sprinkled with a powder-starch mixture and knead until firm and elastic.

Chocolate mastic for cake

Time: 50 minutes.
Quantity: for a cake 15*10 cm.
Calorie content of the dish: 416 kcal.
Purpose: cake decoration.
Cuisine: Russian.
Difficulty: easy.

This marshmallow mastic will appeal to chocolate gourmets. Even small children will appreciate its delightful shade and aroma. The undoubted advantage of such decoration is that it does not dry out in the air, remaining just as plastic and soft.

Ingredients:

From chocolate mass you can make many interesting, tasty decorations not only for cakes, but also for pastries.
marshmallow – 180 g;
powdered sugar – 150 g;
dark chocolate – 200 g;
butter – 1 tbsp. l.;
cream – 3 tbsp. l.;

Cooking method:

liqueur (cognac) – 1 tbsp. l.
Make a water bath and melt the chocolate in it.
Add marshmallows to it, stir until it dissolves.
Then put the butter, pour in the cream, liqueur, and continue stirring.
Stir, place on a table sprinkled with powder and continue kneading until smooth.

How to paint mastic

Sweet marshmallow mastic can be colored either during the preparation process or in finished form. For this, different types of dyes are used, which are liquid (gel) and dry. Recent experts recommend diluting with water or vodka. Alcohol should not scare you, since alcohols will subsequently evaporate and will not be felt.

During the preparation stage

It is best to color the mastic mass at the marshmallow melting stage. To do this, add gel dyes and mix the mixture well. Thanks to this method, the paint is evenly distributed throughout the composition, and the color turns out very beautiful and rich. Dry food colors are also suitable for coloring the composition at the preparation stage, but they must first be diluted with water or vodka.

Ready mastic

Don't be alarmed if you mixed a pure white paste and then decided to make a colored decoration. The already mixed mass can also be colored using the same dyes. Pour them in the middle, fold the edges and start kneading. The advantage of this method is that in the middle of the process you get beautiful stains, a marble effect, which can be left and used as decoration. There is another option to cover the cake with white paste and decorate the top with liquid dyes.

Marshmallow cake decoration

Cake decorating is a very interesting activity. Here you can let your imagination run wild. For everything to work out, it is important to roll out the mastic mass correctly:

The table on which you will do this must be sprinkled with powdered sugar or starch. This will prevent the paste from sticking.
The thickness of the layer should be at least 2-3 mm and it is better to roll out the mass between two sheets of thick film. The advantage of this method is that the top film can be removed and the bottom film can be used to transfer the coating to the cake.
In order for the mastic paste to lie evenly on the entire cake, you need to knead it generously and roll it all out at once. After you place it on the treat, it will stretch under its own weight and evenly cover the entire cake. Do not completely cut off the excess edges, leave about 0.5 cm in reserve, counting on the fact that the coating may dry out and shrink a little and rise.

A wide variety of decorations can be made from mastic plastic - from beautiful flowers to all kinds of figures. To cut out the elements needed for decoration, use cookie cutters or homemade templates. Lubricate your palms with vegetable oil to prevent the parts from drying out, cover the rest with film.

If you are starting to create mastic decorations for the first time, start with simple daisies:
Roll out a white layer, 2 mm thick, attach a chamomile stencil, circle with a toothpick.
Cut along the contour with a knife. If you don’t have a small knife and it’s inconvenient to make a big one, you can cut it with scissors.
Using a toothpick, press the dots in the middle (not all the way through) and the grooves on the petals, adding texture.
Roll the yellow mass into balls, flatten them, and glue them with water to the center of the future flower.
Crumple a piece of foil into a ball and place the daisies on it, giving the petals the necessary bend. Leave them to dry.
You can cut out leaves from the remaining mastic, after painting the composition green. Give them texture and dry them in the same way as flowers.

Glue them onto the covered cake using water, or better yet use neutral colored jam.

For which cake is it better to use mastic?

You only need to apply mastic covering to strong sponge cakes that have a layer of buttercream. The soufflé layer is very soft; the coating can ruin the shape of the dessert. In this case, the edges of the cake must be strengthened and covered with suitable cream. Handle the soaked cakes carefully; the paste is afraid of any contact with moisture. Don't overdo it by soaking them yourself, and let the cake dry a little so that the coating doesn't tear.

How and where to store cake mastic

Mastic paste tends to dry out, so after preparation, if you are not going to use it immediately, wrap it in several layers of cling film or place it in a plastic bag. Store in the refrigerator for 2 to 4 months or in the freezer for up to 6 months. Before use, the paste must be taken out 30-60 minutes in advance and allowed to warm up and become plastic.

Cakes with mastic at home - photo

Video
This year our children celebrate their 10th anniversary together - it's a Pink Wedding. That’s why my cake is all pink and with roses. The cake is multi-step in preparation, but very tasty.
Let's start with the biscuit.

1. Melt the butter.

2. Separate the whites from the yolks.

3. Beat the whites with 50 grams of sugar.

5. Combine both masses, stirring with a silicone spatula.

6. Sift flour with baking powder.

7. Gently stir the flour into the yolk-white mixture with a spatula.

8. And then add melted butter, mix everything again.

9. Transfer the dough into a mold, the bottom of which is covered with parchment paper and place in an oven preheated to 180 degrees for 35 minutes.

10. While the sponge cake is baking, prepare strawberry jam. Combine 200 grams of strawberry puree (I had it ready-made) with sugar, bring to a boil and cook for another 5 minutes.

11. You will get jam like this, let it cool.

12. Now let's make marshmallows. Soak 10 grams of leaf gelatin.

13. In a saucepan, combine glucose, water, a pinch of salt, and 200 grams of sugar. Slowly stirring everything until it comes to a boil. As soon as the mixture boils, do not stir it anymore.

14. At the same time, melt the swollen gelatin in a water bath.

15. Transfer it to the mixer bowl and start beating at the lowest speed.

16. As soon as the mass in the saucepan reaches 110 degrees, pour it onto the whipping gelatin at minimum speed.

17. Increase the mixer speed to maximum and beat the mixture until it slowly drips from the whisk. The mass will be white and glossy. Add vanilla extract and 3 tablespoons of strawberry jam to it, mix with a spatula.

18. Assembling the cake. Cut the biscuit into 3 parts. We grease the first cake with strawberry jam, and place marshmallows from a pastry bag on top. We do this with all the cakes.

19. We assemble the cake in a ring. Cover the top with cling film and put it in the refrigerator overnight.

20. The next day, prepare vanilla mousse to cover the top of the cake. To do this, dissolve 1.5 tablespoons of sugar and a pinch of salt in hot milk, add swollen gelatin (8 g), which must be soaked in advance. Mix everything.

21. Add more white chocolate, mix everything again until smooth.

22. Whip cream with vanilla extract.

23. Add the cooled milk mass to them.

24. Mix everything. It turns out to be such a delicate mousse.

25. Now let’s begin the final assembly of the cake. We lay the ring with side tape and cover the bottom with cling film. We put the cake in the ring, which we take out of the refrigerator. It has already been saturated and settled.

26. Place a little mousse on the bottom.

27. Place the cake on it. There should be a distance of at least 1 cm between the cake and the walls of the mold. And completely cover the cake with mousse. We put it in the freezer for another 8 hours.

28. And then we decorate the well-frozen cake at our own discretion. I covered it with mirror glaze and decorated it with fresh roses, the stems of which I wrapped in cling film.

29. And this is what the cake looked like in cross-section. The children sent the photo.

In total, it took about 4 hours. This does not take into account the time for stabilization and freezing.

Cooking time: P01DT07H40M 1 day 7 hours 40 minutes

If anyone else doesn’t know about marshmallow, what it is, how to use it, where and in what way to use it in cooking, it’s time to fill the gap and get acquainted with this amazing dessert. Elastic chewable lozenges resemble marshmallows, but have a significant difference - they do not contain protein and applesauce.

What are marshmallows made from?

Marshmallow marshmallow is translated from English as “marsh mallow,” which was once used in cooking as a thickener and was an analogue of gelatin. The latter is now an invariable component of the iconic American delicacy, which partly determines its name.

In addition to gelatin soaked in hot water, corn syrup or sugar is used to create marshmallows.
The composition is supplemented with glucose, flavorings and sometimes dyes.
After mixing together, the components are whipped until it becomes a sponge.
In the old days, marshmallows were prepared from the extract of marsh mallow or, as it is also called, marshmallow and were used as a tasty remedy for the treatment of throat diseases and colds.

Marshmallow - homemade recipe

Marshmallow, the recipe of which is available for execution at home to anyone who takes care of the availability of the necessary simple products, is not inferior in taste to purchased analogues, but is guaranteed to have a natural composition without the admixture of artificial stabilizers, preservatives and other undesirable additives.

Ingredients:

gelatin – 20 g;
cold water – 60 ml;
hot water – 125 ml;
sugar – 200 g;
invert syrup – 50 ml;
starch – 200 g;
vanillin.

Preparation

Pour gelatin with cold water, leave for 15 minutes, and then dissolve in a water bath.
Combine hot water and sugar, bring to a boil, adding invert syrup, boil for 8 minutes.
Whip the jelly water for two minutes.
Gradually add syrup and flavoring and continue to beat the mixture until thick and foamy for 10-20 minutes.
Place the base in a mold with parchment sprinkled with starch and place in the refrigerator for 5 hours.
Sprinkle the surface of the layer with starch, cut the marshmallows made with your own hands, using starch to sprinkle the fragments during all further actions until the desired shape of the products is obtained.

What can you make from marshmallows?

The use of chewing marshmallow marshmallows in culinary practice has recently become increasingly popular and very justified.

In addition to the fact that the delicacy is great when consumed on its own, it is the best basis for creating confectionery mastic. The mass turns out to be incredibly plastic, molds perfectly and will become an indispensable raw material for covering cakes and creating all kinds of figures for decorating desserts.
Chewy marshmallow marshmallows can be roasted over a fire, which makes the lozenges chewy on the inside and acquire a caramel shell on the outside.
An established classic in American culinary culture is the addition of chewy marshmallows to cocoa.
Pastilles are added as a filling to baked goods, in the preparation of all kinds of desserts, both as a raw material and as a decoration.

Cocoa with marshmallows - recipe

Cocoa with marshmallows practically does not change in taste, except perhaps acquiring some sweetness, but it becomes more impressive in appearance and attracts a much more children's audience than a drink without additives. In a hot drink, marshmallows melt without a trace, creating a certain intrigue that children especially like.

Ingredients:

cocoa – 30 g;
milk – 200 ml;
sugar - to taste;
marshmallow – 15 g.

Preparation

Milk is mixed with cocoa, sweetened and whipped using a coffee machine.
For traditional use, cocoa is poured with hot milk and stirred until lumps dissolve.
Before serving, add marshmallows to the cup of drink.

Marshmallow and cookie dessert

Having marshmallows on hand, having figured out what it is and how to use it, you can begin culinary experiments and prepare various desserts. A version of one of these will be presented in this section. Simple ingredients make an original and tasty treat for children and adults.

Ingredients:

cracker – 9 pcs.;
marshmallows – 9 pcs.;
M&M"s – 9 pcs.

Preparation

Place crackers on a baking sheet and one marshmallow on top, cutting off the edge.
Place the sheet in an oven preheated to 180 degrees for 7 minutes.
Place one M&M's on top of the resulting marshmallow mousse, press a little with your finger, pressing inward, and place in the oven for another 2 minutes.

Cheesecake with marshmallows without baking

Knowing about marshmallows that this is such a universal delicacy that can be used as an alternative to gelatin, you will be able to create something extraordinary without resorting to baking. Instead of soft cottage cheese, you can take mascarpone, which is used to create an original dessert.

Ingredients:

cookies – 300 g;
butter – 120 g;
sour cream – 330 g;
cottage cheese – 600 g;
marshmallows – 400 g;
lemon juice – 1 tbsp. spoon;
jelly for cake.

Preparation

Grind the cookies in a blender.
Add butter, 30 g of sour cream, mix and form the base for a pie with a bottom and sides from the mass in a springform pan.
Beat cottage cheese and sour cream in a blender.
Heat the marshmallows until melted, mix with the curd mass and lemon juice.
Pour the cream into the mold and refrigerate for 4 hours.
Pour the cheesecake with marshmallow jelly and let it harden.

Marshmallow cream for cake

The marshmallow cake is moderately sweet and balanced in taste. The cream does not spread and holds its shape perfectly after cooling the dessert in the refrigerator. To prepare the perfect layer for any cake you will need only 2 components, and the final result will exceed all expectations.

Ingredients:

cream 33% - 2 cups;
marshmallow – 300 g.

Preparation

Whip the cream to stiff peaks.
Melt marshmallows in a water bath or microwave.
Spread the melted marshmallows onto the creamy foam, mix and apply the cream as intended.

How to make mastic from marshmallows?

Which is often used by confectioners if they want to give a cake or pastries an exquisite and original appearance. Unlike simple sugar mastic, the marshmallow-based substance has a more plastic texture, the degree of softness of which can be adjusted by heating the mastic in the microwave or cooling it.

Ingredients:

butter – 1 tbsp. spoon;
marshmallow – 150 g;
powdered sugar.

Preparation

Add butter to the marshmallows and heat the marshmallows in the microwave until they double in volume.
Add powder to the base and knead the mass until it acquires a non-sticky structure like soft plasticine.

This can be done not only by covering the product with rolled mastic prepared from it. The latter can be divided into portions, add a little gel dye of different colors to each, and after kneading and acquiring lumps of a uniform color, use them to sculpt all kinds of figures and decorations.

Ingredients:

marshmallows – 200 g;
powdered sugar – 300 g;
butter – 20 g;
gel dyes.

Preparation

Place marshmallows and butter in a bowl and place in the microwave.
Heat the mixture until it melts.
Stir marshmallows until liquid.
Add powdered sugar, knead the mixture until the stickiness is removed, greasing your hands with butter.
Divide the resulting lump into portions as needed, add dyes as desired and knead until the color is uniform.
Place the lumps in the refrigerator and then decorate the cake with them.