So it’s not the best picture. 

These were quite and undertaking for me.  Chocolate cupcakes, buttercream icing, homeade marshmallows…

First thing is first-

Chocolate Cake (from the Better Homes and Gardens Cookbook)

3/4c butter

3 eggs

2 c all-purpose flour

3/4 c unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 c sugar

2 tsp vanilla

1 1/2 c milk

1-allow butter and eggs to stand at room temp for 30 min.  Pre-heat oven to 350. In med bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2- In lg mixing bowl beat butter with an electric mixer on med to high speed for 30 seconds.  Gradually add sugar, 1/4 c at a time, beating on medium speed until well combined. Scrape sides of bowl; beat 2 minutes. Add eggs one at a time,beating after each addition.  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture. beating on low speed after each addition just until combined.  Beat on medium to high speed for 20 seconds or more.

3- I put Christmas liners into my cupcake pan.  Filled with the batter and baked for 15 minutes.


Buttercream icing (also from Better Homes and Gardens)

3/4 c butter, softened

8 c powdered sugar

1/3 c milk (I used buttermilk)

2 tsp vanilla

1- In an extra large mixing bowl beat butter with an electic mixer on medium speed until smooth.  Gradually add 2 c of the powdered sugar, beating well. 

2-Beat in 1/3c milk and vanilla.  Gradually beat in remaining sugar.  Beat in additional milk to reach spreading consistancy.

Some of this was seperated and dyed black, orange, and blue for the decoration on the marshmallows.  I used evil icing bags for that.  Nightmare.

On to the homeade marshmallows-


4 envelopes unflavored gelatin
3 c. granulated sugar
1 1/4 c. light corn syrup
1/2 tsp salt
1 Tbsp vanilla extract


powdered sugar for slicing

-In large saucepan over medium high heat, combine 3/4 c. water, sugar and corn syrup.
-Meanwhile, in bowl of stand mixer place 3/4 c. water and sprinkle gelatin on top, let plump.
-Bringing sugar mixture to boil, place candy thermometer in middle of mixture, making sure not to touch the side or bottom of the pan and let keep a rolling boil until mixture passes 235 degrees, about 3-5 minutes.(I did not have a candy therm so I just let is boil for 5 min)
-With mixer on low, carefully pour sugar mixture into mixer bowl and slowly raise beater to high speed.
-Beat sugar mixture on high for five minutes and then add vanilla. (If you’d like to add other flavors here like peppermint, color, or cocoa powder for chocolate, add now).
-Continue beating mixture for an additional 5 minutes.
-Meanwhile, oil a 9×13 pan for large marshmallows or two 10×10 pans for small marshmallows. (I used a 9×13 pan.  I think I should have used a smaller pan, they were a little too shallow.  I also should have used a glass pan)
-When done beating, pour sugar mixture into pan(s), smooth top and tap to release extra air.
-Leave on counter overnight to form.
-Generously sprinkle working surface with powdered sugar, turn out marshmallow mixture, generously sprinkle with powdered sugar, and cut as desired, lightly coating marshmallow shapes with powdered sugar to avoid sticking.

Mine would not come out of the pan.  I cut around the edges of the pan and found I was able to easily pull the entire sheet out at once.  I covered the knife in powdered sugar and they sliced easily.  They were so easy I don’t think I will ever eat them from a bag again!

9×13 pan makes about 96 large marshmallows that can be stored in a container for about a week.


I hope Corbin’s class likes these!  It was a lot of work for a bunch of pre-schoolers!