(Used marshmallow crème recipe below for in between the cake layers) - ------------------------------------------------------------- MARSHMALLOW CRÈME RECIPE Yields: ~2 cups of creme (enough for a thin layer of filling between 3 layers of 6” cake rounds) - ------------------------------------------------------------- * 3 TB (44g) cold water * 2.5 tsp (8g) gelatin (Knox powdered) * 1/2 cup (121g) fresh egg whites * 1 cup (200g) white granulated sugar * 1/8 tsp cream of tartar * 1 tsp vanilla * 1/4 tsp salt - ------------------------------------------------ Tips: 1. For a firmer filling (like if you have a taller cake or wanted a filling with more height) you can use 1 TB of gelatin that is hydrated in 3.5 TB of water. 2. Try to use the cream while it's still soft (before it sets) to get the smoothest result. 3. For extra protection, apply buttercream frosting on the cake layers first, then pipe the dam, then add the fluff, and top with a thin layer of buttercream frosting before adding the next cake layer. This prevents any excess moisture from the cake layers to migrate into the marshmallow crème. 4. Allow the crumb-coated cake with the crème filling to set for at least 4-6 hours in the fridge, but overnight would be best.
