MARSHMALLOW BIRTHDAY CAKE

Celebrating another friend's 21st birthday tonight, so thought I would surprise her with this delicious and oh so simple fruity marshmallow cake.

This is a bit of a cheat's post as I didn't make everything from scratch, but hey who seriously has time everyday to be a Betty Draper housewife?

This recipe is very versatile and easily can be adapted into a Chocolate Marshmallow cake, rainbow cake, Victoria sponge or whatever takes your fancy!

Preheat Oven: 180 degrees
250g self-raising flour
250g butter
250g caster sugar
4 eggs
3 Tablespoons of semi-skimmed milk
Pinch of salt
One tub of Fluff
Strawberries, raspberries and blueberries (or whatever you want to decorate)


-Cream the butter and sugar together in a bowl.
-Add the beaten eggs and milk then mix.
-Add the salt to the flour then slowly pour the flour into the mix, adding a bit at a time.
-Once a smooth consistency is achieved, divide your mix equally into two cake tins. (If you wanted to have four layers you could always double the quantity of ingredients above)
-Bake your two tins for 15-20minutes, until a knife comes clean out of the middle.


Let them cool and have a cuppa'

Once your two cake layers are cool as a cucumber, chop up all your fruit ready for the filling and save some for decoration.

Now spread the gooey fluffy goodness generously for the filling.
It is usually recommended to grab a spoon to try the Fluff for err...reasons.

Add your chopped up fruit to the filling, then carefully place the other cake layer on top.

You can already see the marshmallow starting to ooze down the sides.

Decorating time y'all!

Again, spread the fluff over the top and add your selection of fruits. I placed some mint in the middle as I thought it needed a splash of green.

You could always add royal icing or buttercream on the top if you only wanted one layer of Fluff.

Put your glorious masterpiece in the fridge for a couple hours to set and you're done!


Always the first in the queue for the food...

Beautiful birthday girl, and sangria of course.