Cotton candy cake

This cotton candy cake recipe will bring back you funfair chilhood memories! Ferris wheel tour not included!

Ingredients

INGREDIENTS

CAKE

  • 2/3 cup (165 ml) Dreamy White Chocolate Drops
  • 1 cup (250 ml) 35% cream
  • 1 pot (60 g) pink cotton candy
  • 1 ½ cup (375 ml) unbleached all-purpose flour
  • 2 tsp. (10 ml) baking powder
  • ½ cup (125 ml) softened unsalted butter
  • 1 cup (250 ml) sugar
  • 3 eggs
  • 1 tsp. (5 ml) pink food colouring
  •  ICING
  • ¼ cup (60 ml) softened unsalted butter
  • 5 tbsp. (75 ml) mascarpone cheese
  • ½ cup (125 ml) Original Milk Chocolate Drops

MERINGUE

  • Meringue (see meringue recipe)
  • 1 to 2 c. tsp. (5 to10 ml) blue food colouring

TOPPING

  • 1 jar (60 g) pink cotton candy
  • Rainbow candy sprinkles

Remember those times at the fair or circus as you pleaded with your parents to buy some sticky sweet cotton candy? Thanks to my creamy white chocolate base and colourful disposition, you no longer have to simply reminisce bygone days. My delicate sweet flavour will keep your memories alive now and forever!

Buy a Cotton candy bar
Grandsacpastille noir

Instructions

CAKE

  • Pre-heat the oven to 350 °F (180 °C).
  • Grease 2” x 9” (23 cm) round moulds and layer with parchment paper.
  • Put the white chocolate drops into a bowl. Boil the cream in a saucepan. Bring it to a boil, remove from heat, and add the cotton candy. Pour the mix onto the white chocolate drops.Wait 1 minute, then mix. Put aside.
  • In another bowl, mix the flour and the baking powder. Set aside.
  • Blend the butter and sugar for 3 to 4 minutes using a hand mixer or electric mixer. Add the eggs one at a time while mixing. Alternate adding the flour base mix and the chocolate base mix. Add pink food colouring and mix well.
  • Pour the mix equally into the two moulds and bake for 25 to 30 minutes.
  • Remove from the oven and wait 5 minutes before removing them from the mould. Put the cakes on a rack. Chill them completely before icing them.

ICING

  • Using a hand mixer or an electric mixer, blend the butter and the mascarpone for 3 to 4 minutes.
  • In the meantime, melt the milk chocolate drops in the bain marie or in the microwave without heating them up too much. Blend the chocolate with the icing mix. Beat for about 5 minutes until you obtain a consistent, creamy texture.
  • Spread the icing onto the 2 cakes, then refrigerate while preparing the meringue.

MERINGUE

  • Before assembly, add blue food colouring to the meringue and mix it.

ASSEMBLY

  • Cover the entire cake with meringue and decorate the base using an icing bag. Shapes some waves on the top to complete the decoration.
  • Add a few decorative candies and the cotton candy only when serving, as it melts quickly and creates a layer of sugar.