Browsing Tag

marshmallows

6th April 2017 // 0 Comments

Recipe: Lemon Funfetti Marshmallows!

Lemon confetti marshmallows recipe via Juniper Cakery

Easter is around the corner and that also means cute treats, fun flavours and sprinkles here there and everywhere! To get into the celebratory spirit we thought we’d share our Lemon Funfetti marshmallows recipe! Yay! This sweet is a great alternative for anyone who isn’t into chocolate too. Check out our recipe below to re-create these marshmallows at home.

Easter lemon confetti marshmallows by Juniper Cakery

Lemon Funfetti marshmallows recipe!

Serves approximately 12 – 20 depending on how generous (or not) you slice these babies.

Materials and tools needed…gelatine sheets

Marshmallow recipe by Juniper Cakery

01:

To start you need to thinly coat your cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Cover the corners and inner edges well to stop your marshmallow from sticking!

02:

This Lemon Funfetti marshmallows recipe uses gelatine sheets instead of powder. Take 9 sheets of gelatine and leave them to soak in a large shallow dish full of 140ml of warm to hot water. They should begin to soften and turn into jellied sheets that disintegrate in around 7 minutes. When ready pour the entire contents (gelatine and water) into the bowl of a stand-up mixer.

03:

Add the granulated sugar, water and tablespoon of corn syrup together in a medium saucepan. Boil until 115 degrees Celsius (or 238 degrees Fahrenheit) on high heat. This took approximately 10 minutes for us. You’ll need your candy thermometer for this step… a lot of people are put off of working with these as it feels like an extra step (and extra cleaning), but it’s pretty easy! All you need to do is place it in the pan with your ingredients and keep an eye on the temperature! Make sure that you use a candy or jam thermometer though!

04:

Once your hot sugar syrup is ready switch on your stand-up mixer to a slow speed. Carefully (it’s hot) pour the syrup into the bowl. After a minute switch up the speed to medium (don’t turn up your mixer too high as the ingredients will be very hot which may splash around and out of the bowl on a higher speed), add in your lemon extract, yellow food colouring and rainbow sprinkles (as many as you like). Mix for around 12 minutes until you’re left with soft clouds of marshmallow!

Note: Once you switch off your mixer the marshmallow mixture begins to set so keep this in mind!

05:

Pour the marshmallow mixture into your coated and oiled square cake pan. Smooth over with an angled palette knife. You can  lightly oil the spatula or palette knife as this can help stop the marshmallow mix sticking to it.

Note: For some extra rainbow try layering your marshmallow mix. Smooth a shallow layer into your cake pan and add rainbow sprinkles then repeat until you think it’s ready!

Bright Lemon Funfetti marshmallows recipe by Juniper Cakery

06:

Sprinkle the top of your marshmallow with rainbow sprinkles.

06:

Leave the marshmallow mix to set for around 3 hours whilst uncovered. We left ours in a cool and dark room undisturbed.

07:

After 3 hours the marshmallow mixture should be perfect and ready. Test it by lightly poking it with a clean finger. The marshmallow should spring back into shape and feel bouncy and a little fluffy too.

08:

With a sharp knife cut your set marshmallow block into squares before tossing them in the sieved mix of cornstarch (cornflour in the UK) and icing sugar. Tap any excess off before either bagging them into gift packs or storing them away into airtight containers. This super soft Lemon Funfetti marshmallows recipe should last several weeks if stored well (cool, dark and dry places and in airtight containers) so you’ll get to enjoy them for some time after making them (unless everyone else eats them)!

Bright lemon confetti marshmallows recipe from Juniper Cakery

Make lemon funfetti marshmallows

Yay! Now sit back and enjoy your homemade marshmallows! Cut them up into small squares or use cookie cutters (remember to dust them with the cornstarch / cornflour and icing sugar mix) for cool shapes and add on top of milkshakes. You can even top freshly iced cupcakes with them. Or you could individually bag up your marshmallow squares to make sweet Easter gifts!

Bright lemon confetti marshmallows by Juniper Cakery

17th March 2017 // 0 Comments

St Patrick’s Day Recipe: Cookies & Irish Cream Marshmallows!

Tasty Cookies and Irish Cream Marshmallows by Juniper Cakery

We thought we’d whip (pun intended) up a delicious and easy recipe for St. Patrick’s Day. This sweet is strictly adults only as we’ve added a boozy twist to the classic Cookies & Cream flavour. Say hello to our Cookies and Irish Cream marshmallows recipe!

Easy cookies and Irish cream marshmallows by Juniper Cakery

Makes approximately… 14 large marshmallow squares

Ingredients and tools needed…

Irish cream marshmallow recipe by Juniper Cakery

Step 01:

Lightly coat your square cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Make sure to cover the corners and inner edges well to stop your marshmallow from sticking!

Delicious cream marshmallow recipe by Juniper Cakery

Step 02:

Prep your cookies by cutting each up into rough quarters and set aside. Also, try not to eat any!

Step 03:

Our cookies and irish cream marshmallows recipe uses gelatine sheets instead of powder so bear this in mind. Add 9 sheets of gelatine to 140ml of warm water / hot and leave to soak. These should turn into soft jellied sheets in around 7 minutes. When ready pour the gelatine and water into the clean bowl of a stand-up mixer. Also, make sure you have a whisk attachment fitted!

Step 04:

Add the sugar, corn syrup and water together in a medium sized saucepan. Turn your heat up to high and leave the mixture to boil until 115 degrees Celsius (or 238 degrees Fahrenheit). You’re going to need a candy or jam thermometer for this step so you can keep an eye on the heat!

Step 05:

When the sugar syrup is at the perfect temperature switch on your mixer to a slow setting (around 2 on a KitchenAid). Slowly pour the syrup into the bowl to mix with the gelatine while whisking. After a minute or two switch up the speed to medium then after a another minute or two turn it up to high (10 on a trusty KitchenAid), add in your vanilla paste (or extract if you like) and leave to mix until you’re left with soft clouds of marshmallow! Yay!

Delicious cream marshmallow recipe from Juniper Cakery

Step 06:

Now you’ll need to work fairly quick to colour and flavour a little bit of your marshmallow mix for the swirl! Scoop around 4 tablespoons out and dollop into a clean bowl. Then change the speed of your mixer to a medium setting to keep the marshmallow moving. If you keep the mixer switched off then that marshmallow mixture is going to start setting!

Add a little food colour and the 3 tablespoons of Irish cream to your separated mix and quickly mix together. Don’t worry if everything looks curdled and weird. Just keep stirring everything and it will begin to come back together.

Step 07:

Now turn your mixer off and scoop some of your plain marshmallow into your cake pan. Use a spatula or palette knife to smooth it out to the sides and corners.

Sprinkle in your crumbled cookies and dollop small teaspoon amounts of your Irish cream swirl on top before marbling it into the white with your palette knife!

Oreo cookies and Irish cream marshmallow recipe from Juniper Cakery

Step 08:

Repeat step 07 until you’re happy with the size or amount of layers you have! Leave to set for approximately 3 hours.

Oreo cookies and Irish cream marshmallow recipe via Juniper Cakery

Step 09:

When your marshmallow is ready to cut up coat a large sharp knife with your sugar and cornflour mix and simply slice through. Your marshmallows can be whatever size you want, however, for these going big is a good option just so you can get a good amount of broken cookies and that Irish cream swirl!

Step 10:

Roll every side of your homemade cookies and Irish cream marshmallows with some more of the icing sugar and cornflour mix to stop them from sticking to everything else (hands, plates, boxes… each other).

Cookies and Irish cream marshmallow recipe from Juniper Cakery

Now enjoy! Drop these babies into some Irish coffee or even a creamy Bailey’s hot chocolate for one insanely indulgent treat! You can even tweak the recipe slightly and swap the cookies for chunks of chocolate or try a dash of whisky instead? To turn this recipe into something kid friendly (and still celebrate St. Patrick’s Day) use peppermint flavouring with a touch of green colouring in place of the Irish cream.

19th January 2016 // 2 Comments

Valentine’s Cupcakes, Macarons & Marshmallows – Available in Hull and Yorkshire!

Gourmet cupcakes for Valentine's Day by Juniper Cakery

Yay! Valentine’s Day is around the corner! If you’re in the Hull and Yorkshire area then you can easily book some sweets for your sweetheart with us. It’s pretty easy… simply email/Facebook/call us (07512832892) or you can even fill in the handy contact form at the end of this post to get in touch. We’ll reply and organise payment, quantities, pick-up times etc. Then all you need to do is be ready to impress that special someone on the 14th! For details, pricing and more on our collection of Valentine’s cupcakes, marshmallows and macarons in Hull and Yorkshire read on…

Valentine’s Day cupcakes in Hull and Yorkshire

Cupcakes are always popular – not even just at Valentine’s. This year we have a selection of taste bud tempting gourmet cupcakes as well as the option of a pretty ‘bouquet’ of cupcake roses! Oh la la!

Gourmet cupcakes for Valentine's by Juniper Cakery

Valentine Strawberry Milkshake Cupcake by Juniper Cakery

Ferrero Rocher cupcake by Juniper Cakery

Box of 6 gourmet Valentine’s Day cupcakes – £12.50

Our gourmet selection of freshly baked cupcakes includes the following flavours…

Ferrero Rocher Cupcake

– chocolate cake dipped in dark Belgian chocolate, sprinkled with chopped hazelnuts, swirled with hazelnut buttercream, drizzled with dark Belgian chocolate and finished with a single Ferrero Rocher.

Strawberry Milkshake Cupcake

– Madagascan vanilla cake swirled with light pink strawberry and white chocolate buttercream, drizzled with Belgian white chocolate and finished with a white chocolate dipped strawberry finished with edible pearls.

Red Velvet Cupcake

– Deep and vibrant red velvet cupcake swirled with Madagascan vanilla buttercream, drizzled with Belgian white chocolate and finished with a Red Velvet macaron!

Valentine rose cupcakes by Juniper Cakery

Boxed Valentine cupcakes by Juniper Cakery

Box of 6 ‘Rose bouquet’ Valentine’s Day cupcakes – £8

The flavours in our ‘bouquet’ collection of cupcakes includes…

Classic Vanilla

– Madagascan vanilla cake swirled with silky Madagascan vanilla buttercream in a pretty rose finished with an edible fondant leaf.

Pink Champagne

– Madagascan vanilla cupcake featuring a Moët & Chandon pink champagne infused buttercream rose finished with an edible fondant leaf.

Raspberry

– Madagascan cake filled with Fortnum & Mason raspberry preserve, swirled with a pink raspberry buttercream rose and finished with an edible fondant leaf!

Rose cupcakes by Juniper Cakery

Valentine macarons in Hull and East Yorkshire!

Pink, red and white Valentine's macarons by Juniper Cakery

Box of 7 assorted Valentine’s Day macarons – £8

Box of 14 assorted Valentine’s Day macarons – £14

If dainty and sweet macarons are your thing we have three amazing Valentine’s Day themed flavours available. You can opt for an entire box of one flavour or go for all three from Red Velvet, Raspberry Chambord and Vanilla & White Chocolate Truffle! Here are our available Valentine macarons in Hull and Yorkshire…

Red Velvet

– features striking red macarons filled with Madagascan vanilla buttercream.

Raspberry Chambord

– pink macarons are filled with a fruity dollop of Fortnum & Mason’s Raspberry Preserve infused with Chambord Black Raspberry liquor encircled with raspberry buttercream.

Vanilla and White Chocolate Truffle macarons

– feature a creamy Madagascan vanilla and Belgian white chocolate buttercream with an extra drizzle of Belgian white chocolate on top!

Valentine's Day macarons by Juniper Cakery

Champagne marshmallows by Juniper Cakery

Box of 8 large pink & white champagne marshmallows – £6

Gourmet marshmallows for Valentine’s Day!

We love marshmallows. When homemade these beauties are incredibly soft and fluffy. For Valentine’s Day we’ve whipped up both pink and white champagne marshmallow squares (2 inches x 2 inches… very generous) sprinkled with chic golden hearts. Each box contains 8 marshmallows in both colours before being finished with a hand tied bow and a Juniper Cakery tag!

Fluffy pink champagne marshmallows by Juniper Cakery

Our pink champagne marshmallows contain reduced Moët & Chandon Rose Champagne, a touch of pink, and a sprinkling of edible gold hearts!

White champagne marshmallows by Juniper Cakery

Our bright white champagne marshmallows are infused with Taittinger brut champagne, with a light dusting of powered sugar and some more of those pretty gold heart shaped sprinkles.

 

 

1st January 2016 // 0 Comments

Recipe: Fluffy Homemade Vanilla Marshmallows

Recipe for homemade vanilla marshmallows by Juniper Cakery

Yay! Welcome to 2016 everyone! We’re excited whenever a new 12 months kicks in, but for some reason we’re even more ready and enthusiastic for this year. Anyway, to celebrate a brand new year here’s our very first recipe for 2016. Simple and sweet this super fluffy and indulgent homemade marshmallow recipe is utterly perfect for snowy winter days full of cosy knitwear, box sets and creamy hot chocolate. We’re so SO busy fulfilling orders, scheduling editorial work and recipe developing every day that we never have the chance to try out a new recipe or technique. We’d been dreaming of creating soft and dreamy homemade marshmallows since the trend exploded on the internet a year ago, but only recently have we been able. Terrible huh? Without further ado read on for our fluffy homemade vanilla marshmallow recipe!

Homemade vanilla marshmallows by Juniper Cakery

Fluffy marshmallow recipe by Juniper CakeryHomemade vanilla marshmallow recipe!

(Makes approx. 24 1.5 inch x 1.5ch marshmallows)

Rustic homemade vanilla marshmallow recipe and tutorial by Juniper Cakery

01:

Thinly coat your cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Make sure to cover the corners and inner edges well to stop your marshmallow from sticking to the pan!

02:

Our homemade vanilla marshmallow recipe calls for the use of gelatine sheets instead of powder so bear this in mind. Take 9 sheets of gelatine and leave them to soak in a large shallow dish full of 140ml of warm to hot water. They should begin to soften and turn into jellied sheets in around 5-7 minutes. When ready pour the entire contents (gelatine and water) into the bowl of a stand-up mixer.

03:

In a medium saucepan add the granulated sugar, corn syrup and water together. Set the heat to high and boil until 115 degrees Celsius (or 238 degrees Fahrenheit). This took us around 10 minutes, but depending on your stovetop it may take longer or even less time. You’ll need your candy thermometer for this step… a lot of people are scared of working with these as it feels like an extra step (and extra cleaning), but it’s easy peasy!

04:

Once your hot sugar syrup is ready start your stand-up mixer on slow and gradually pour the syrup into the bowl to mix with the gelatine. After a minute switch up the speed to high (10 on a trusty KitchenAid), add in your vanilla paste or extract and leave to mix for 12 minutes until you’re left with sticky billowing clouds of marshmallow!

05:

Pour the sticky mixture into your coated and oiled square cake pan. Smooth the top with an angled palette knife. You can ever so lightly oil the knife as this can stop the marshmallow mix sticking to it so much.

06:

Dust top with some of the sieved cornstarch (or cornflour in the UK) and icing sugar mix to coat the sticky surface.

06:

Leave the marshmallow mix to set for around 3 hours whilst uncovered. We left ours in a cool and dark room undisturbed.

07:

After 3 hours the marshmallow mixture should be perfect and ready. Test it by lightly poking it with a clean finger. The marshmallow should spring back into shape and feel bouncy and a little fluffy too.

08:

With a sharp knife cut your set marshmallow block into 1.5 inch x 1.5 inch squares before tossing them in the sieved mix of cornstarch (cornflour in the UK) and icing sugar. Remember to generously coat them and tap any excess off before either bagging them into gift packs or storing them away into airtight containers. Your deliciously soft vanilla marshmallows should last several weeks if stored well (cool, dark and dry places) so you’ll get to enjoy them for some time after making them (unless everyone else gobbles them up)!

Light and fluffy vanilla marshmallow recipe from Juniper Cakery

We enjoyed ours with mugs (from the fabulous Bombay Duck) of super delicious Charbonnel et Walker Hot Chocolate; perfect for the cold and snow-bound season we’re enjoying! To make it super indulgent we’d recommend heating up a saucepan of milk instead of using boiling water, adding in your marshmallow (or marshmallows), then piling it high with whipped cream! Underneath the cream your marshmallow should begin to mix into the hot chocolate leaving a layer of creamy vanilla mallow waiting for you to enjoy.

One of the best things about our homemade vanilla marshmallow recipe is that you can adapt them to feature different flavours and colours! Add pink swirls and raspberry extract for more fruity treats or swap the vanilla paste for a tablespoon of cocoa for chocolate-y mallows.

Homemade marshmallow recipe perfect for winter by Juniper Cakery