Marshmallow Fluff Help
I am attempting to create a recipe for a cake, and for it, I need to have a tunnel of marhsmallow fluff in the center of the bundt cake (like the tunnel of fudge). However, every time that I try it, the fluff is so light that is constantly rises to the top.
Now, without giving the recipe idea away (it's under wraps until I can get it better perfected and in to the contest..and then I will forward it to anyone interested), I can add chocolate to it, but I tried putting a layer of chocolate fudge over it, and it still didn't help.
How do I keep it weighed down? Would actual large marshmallows work better?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
20 Comments:
What about applying your fluff tunnel and sprinkling chocolate chips on top of the fluff? Chips have a habit of sinking in baked goods. Maybe this trait will help "anchor" your fluff?
(I can't believe I had to type "fluff tunnel." You don't get to do that every day.)
chiff0nade at 11:03AM on 06/03/08
I was thinking of something like that...or, because I had to buy those large Hershey's chocolate bars to get a special deal at my grocer on marshmallows, what about layering the fluff, and then on top on them layering the pieces of those bars? Or woudl that even work? I like the chips idea, though. if the bars dont' melt a little, it might make eating the cake more difficult, but the chocolate chips might work....unless they sink through the fluff and the fluff just keeps rising. Oh, bother...this is difficult. Who would have thought that this would be an issue in my life? :)
Traveller at 11:18AM on 06/03/08
Try the chips. It's the "sinking chips" thing that keeps making me think it's a solution for you. The chips would stick to the fluff so you could apply your next layer of batter without scattering the chips away from the fluff. The chocolate bar probably would melt but that's a layer of melted chocolate that in no way attaches the top of the cake to the bottom. Wouldn't you have cake slippage issues?
(Cake slippage. Another gem.)
chiff0nade at 11:28AM on 06/03/08
How about nuts? Or you could coarsely chop a candy bar (like a Snickers or that type of candy) and place that layer on top..Maybe mixing something in with it, like a little whipped cream cheese?
Good luck and that recipe sounds great! You just may have to share that one once you have perfected your cake :)
Butrflygirly at 11:29AM on 06/03/08
@chiff- better get patents on those terms quick! Especially "fluff tunnel". You just never know when that topic will arise in daily conversation.
@traveller- I second the suggestions of weighing it down with chocolatey matter. The chips and fluff may work together to keep each other suspended. It is totally worth a shot and I'm sure your friends and family, if they're anything like mine, won't mind helping you get rid of your experiments should they go awry.
Oh, but isn't it wonderful to have issues such as these?
AuntJone at 12:20PM on 06/03/08
Does it have to be baked in? You could bake the cake, split it, create and fill the tunnel and then reassemble it. If you keep your layers lined up (make a tiny line in it you can match up later), no one will notice it, provided of course your cake is iced or glazed.
Can you even bake fluff? I would expect it to melt and it might disappear into your batter while baking. It is just sugar and air after all.
kjgibson at 12:21PM on 06/03/08
I tried incorporating Marshmallow fluff into Brownie muffins so there was a pool of fluff in the middle of the muffin, and had the same problem you are having. The fluff would always rise to the top. It would also somewhat absorb into the brownies. I watched them cook and saw that the fluff expands from the heat and causes it to rise to the top. It didn't matter how much of the batter I put on top. You could try large marshmallows but I think you will have the same problem. Think Ding Dongs and Twinkies - they did it, you just need to replicate the type of filling they use. Good luck.
Martini at 12:26PM on 06/03/08
Nope. It has to be baked in. And i can't have nuts of any kind in it, either, but...
@AuntJone: yes, at least this is what I have to deal with, and not other more serious things.
Okay, so if the fudge that I tried was too heavy, would anyone think that chocolate syrup (being slightly lighter) perhaps fare better?
Traveller at 12:27PM on 06/03/08
I would be most hopeful about the creamcheese idea...at least it's a different avenue to try than more attempts at weighing it down. Does the stuff freeze? Could you freeze it in ropes or dollops before baking it in the cake to slow processes down...but that extra time-step might not win you points in a contest, depending on the type of contest...
Cary at 1:02PM on 06/03/08
And once, not having experience with the stuff, I thought is would make a fun frosting for cupcakes for my nephews Kindergarten class. Thank goodness I peeked in the box the next morning before delivery time!...The fluff had melted and soaked in and run down the sides of the wrappers to pool in an ungodly sticky mess! If I had brought those to his class, i would never have been invited back...what an awful sticky mess those kids would have been!
Cary at 1:05PM on 06/03/08
I would suggest adding it after the cake is baked. You'll just have to use a knife and cut out the area that you want to marshmallow fluff to be, then top the cake off with the cake you cut away...is this making sense?? lol I had a similar problem and nothing worked (not even chocolate) So I added it after the cake was baked...Good luck
Lilartist at 1:06PM on 06/03/08
Again, the problem is that is does *have* to be added prior to baking.
*Sigh*
I feel a lot tests in the future. Good thing that I have until August.
Traveller at 1:32PM on 06/03/08
After reading all the suggestions here's my 2 cents worth.
Freeze large marshmellows till they're as solid as they'll get, probably overnight. Melt some baking chocolate. Dip the frozen marshmellows in the chocolate and return them quickly to the freezer so they don't thaw out.
After your batter is ready, consder putting just a small amount in the bundt pan. Next comes the frozen solid chocolate dipped marshmellows. Lastly fill with batter and bake.
Maybe if you start off with them very near the bottom and they do rise some they'll be near the middle when all is said and done. Perhaps the chocolate coating will help 'contain' them.
nightmoon at 3:18PM on 06/03/08
Maybe mixing some butter into the fluff would weigh it down? I know you add butter to fluff when making the filling for whoopie pies... but you don't bake them.
caviarandcodfish at 5:24PM on 06/03/08
"fluff tunnel" "fluff tunnel" "fluff tunnel" - Yep, I can say it 3 times.
izatryt at 5:31PM on 06/03/08
@nightmoon: That is a fabulous idea, and I am going to try that!
@caviarandcodfish: I will have to try that one, too!
@chiff0nade: I love that one, too!
I am going to try all of these ideas (hey, I have a few months, why not?) and let you know how the work, if you like. Thank you all so very much!!!!
Traveller at 6:14PM on 06/03/08
There is a cake pan that bakes the cake leaving a tunnel for filling.
There is no tunnel of marshmallow cake because SURVEY SAYS you figured it out. The fluff would be altered by the baking element. Very good grasshopper. So unless you add it after baking you will not be able to do it. The baking breaks down the cohesion.
http://www.kitchenkrafts.com/product.asppn=BP2640&bhcd2=1212531216
No reinventing a wheel here.
JerzeeTomato at 6:19PM on 06/03/08
What about injecting the marshmallow fluff filling after the cake is baked? Will that qualify for your contest? That is how it's done with twinkies. The kitchenkrafts website has a "twinkle" pan that comes with a filling injector, but you could probably adapt a cake decorating nozzle to work the same way.
Martini at 12:14PM on 06/04/08
@ Traveller: I just realized that you add powdered sugar along with the butter to fluff for whoopie pies.... I don't know if you need it but maybe without the extra sug the mixture wouldn't be sweet enough.
caviarandcodfish at 6:38PM on 06/04/08
I know I'm jumping in a bit late but you said you have until August... I was surfing for marshmallow recipes when I found your dilemma. Have you tried mixing the fluff with sweetened condensed milk? I don't know if it would help but rather than trying to find something to hold the fluff down it seems to me it would make the fluff heavier so it won't be as likely to rise. Good Luck!
mrsalminde at 3:49PM on 06/19/08