As you knead, the dough will become workable and pliable. Rub your hands thoroughly with butter, and begin kneading the sticky dough.Reserve 1 cup of powdered sugar for kneading. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows.
Place the butter in a shallow bowl, and set aside.Get this recipe in "Top Secret Recipes Unleashed" exclusively on . Get a 1A tip, which is a wide, circular tip for a pastry bag or gun, to make ropes of icing over the top and down the sides of the cake all the way around, just like the original. While the cake cools you can make the cream cheese buttercream icing. The raspberry puree is made from scratch using frozen raspberries and it’s swirled into the batter before the cake goes into the oven. I’ve got a way for you to hack it by combining cake flour with all-purpose flour in a 2-to-1 ratio. If you can’t find pastry flour, no need to worry. Pastry flour contains more protein than cake flour, but not as much as all-purpose flour, so it works perfectly here. That’s why I settled on pastry flour, like the one from Bob’s Red Mill. The cake has more bite to it than one made with only cake flour, but it isn’t as tough as one made with all-purpose flour. To make a Bundt cake that matches the moistness and crumb of the real thing, it’s important to start with the right flour. They eventually settled on frosting their Bundts with large piped vertical ropes, so the icing looks like it’s dripping down the outside of the cake.
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They had a cream cheese icing they thought tasted better than any glaze, but it took some time to figure out how to apply it.
Traditionally, Bundt cakes are glazed by drizzling warm icing over the top, which drips down the sides and dries there. The next step was to decide how to best frost their new Bundt cake. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. While sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better.
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