SHMILY Tree Bakery
Moonpie Cake Recipe (makes two 9 inch cakes or one large 4 layer cake)
Make your favorite vanilla cake or pound cake recipe in two 9 inch rounds.
Prepare Marshmallow Cream filling below:
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch cream of tartar
2 tablespoons vanilla extract
In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to abot 240 degrees.
In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and
foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft
peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and
just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.
1# dark chocolate
1 cup heavy whipping cream
Place the chocolate in a stainless steel bowl. Bring the heavy cream just to a simmer. Pour the hot cream over the chocolate, and allow to stand
for 1 minute, stirring until the chocolate is thoroughly melted.
Carefully cut your cakes in half, remove top layer with cake lifter.
Spread layer of marshmallow cream on bottom layer of cake. Top cake with top layer. (stop here if you are making two cakes, if making one large 4
layer, keep repeating steps until all four layers are done)
Pour Ganache over top of cake and slowly spread to cover and so it drizzles down sides.
Eat and enjoy!!