The Sandwich Part
I have to be honest, this filling was something I concocted while waiting for the Italian Wedding Cake inspired Carrot Sheet Cake to finish baking. I was thinking of what kind of frosting or glaze I was going to top a sheet cake with. Normally, I top my favorite carrot cake with a maple syrup glaze, but this was a sheet cake.
I was at my sister’s for the weekend and she had 5, yes FIVE, bags of marshmallows left over from her birthday beach weekend. I guess she planned on making a lot of Rice Crispy Treats and S’mores but ended up with way too many marshmallows. I was thinking of Martha’s swiss butter cream frosting and how sugary, light and airy it is. That is where the marshmallows came in. Sugary, light and airy.
2 Tablespoons butter
Yep that is all, marshmallows and butter.
Now, I had never microwaved marshmallows before and I learned a messy lesson.
Marshmallows expand when microwaved. When I checked on them after about a minutes, they seemed to have expanded and filled half of the microwave. I yanked open the door. By the time I got the camera to the microwave they had deflated quite a bit but most had escaped the bowl.
Don’t do this.
Get a big bowl. BIG, BIG bowl.
Place the butter in a large microwave safe bowl with about half of the marshmallows. Microwave for 25-30 second. Quickly stir with a rubber spatula/scraper and add the rest of the marshmallows and microwave another 25-30 seconds.
I got 12 normal sized sandwiches out of my sheet cake. I always make a small batch when trying out something new. And since it was just my sister and I for the weekend, this was more than enough dessert for us.
If this whole melting marshmallows and rushing to frost a cake thing is not for you, I am sure the marshmallow fluff in the jar would work easier. I can’t guarantee because I have never used the stuff(oh, my sheltered life), but you gotta use what you got. We had a crazy amount of carrot and marshmallows this past weekend, so that is what I used. And it turned out tasting great!