pink ribbon cake


Here is a sweet fluffy idea that Saucy would like to share with you on this October day: a pink ribbon cake. Have this with your lady friends after you all go for mammograms together... Saucy's is today at 3:45.

Simply prepare a strawberry layer cake mix in two 9" round pans according to package directions. It's the filling that makes this cake special.

You'll need: one small package miniature marshmallows (250 g), a cup of sour cream, and a can of fruit cocktail (the extra cherry kind is especially nice) - drained.

While your cake layers are cooling, mix the marshmallows, sour cream and drained fruit cocktail in a bowl.


Lay the bottom cake round on a serving platter and wrap it with waxed paper to create a form around it. Secure with clothespins or a stationary clip. If you cut a length of waxed paper from the roll and then fold it in half lengthwise it will be more secure.


Fill the paper form with your marshmallow mixture, gently packing it in as you go.


Layer the top cake round on top of the marshmallows and press lightly, avoiding pushing the marshmallows out from the middle of the tower. Place in the fridge for about four hours, or better yet, overnight.


Remove your waxed paper, and voila! Your marshmallow filled creation is ready to frost and enjoy. You can just use a simple strawberry buttercream (recipe below).


1 cup white butter or margarine (butter or margarine without the yellow dye), at room temperature
1 cup white Crisco vegetable shortening, at room temperature
dash of salt
1 teaspoon white (decorator's) vanilla extract
1 teaspoon butter flavouring
4 cups icing (confectioner's) sugar
2 to 4 tablespoons heavy cream
dash of strawberry Kool Aid powder

In a stand mixer at high speed, blend the butter or margarine with the vegetable shortening and the salt. Start adding the confectioner's sugar, one cup at a time, blending well after each addition. Scrape down the bowl often. Mix in the vanilla and butter flavouring.

Your frosting will be very stiff... now add the heavy cream, one tablespoon at a time, on the highest speed of your mixer. The frosting will get light and fluffy.

You may wish to tint your buttercream pink... why not add a dash of strawberry Kool Aid powder? Just a dash will do... add a bit and see what you think of the colour and the flavour. You can always add more, but you can't take it out.

The winner of the Holiday by Matthew Mead giveaway is:

KL Crab, please shoot Saucy an email with your mailing address and info, your copy of this special publication will be directly mailed to you by Matthew himself!

** Since KL Crab doesn't have an email contact in her Blogger bio, if she doesn't happen to check this post and contact me by Monday at midnight, I'll post another winner on Tuesday. Matthew needs the mailing addresses next week. That seems fair, doesn't it?

7 comments:

KL Crab said...

hi, I'm here- really I am... Just had some surgery- vicodin is a beautiful thing, but typing is HARD

klcrab@comcast.net.... I tried to email but in case it does not get through

Tamara Jansen said...

Oh what a beautiful cake! You are just waaaay cool :)

SandraD said...

Beautiful cake. Thanks for the tip about using the wax paper to hold the filling in place. That is a brilliant idea.

Sue said...

This cake looks so fun, and yummy!

Rosa said...

YUM! This would be a delight to have after a smash-o-gram! Delightful idea!

Darlin said...

I cannot wait to try this! Looks wonderful! :D

Cheap Viagra said...

I love the color of this cake rather then it's taste !! thanks for this awesome recipe!