Marshmallow Web Apples Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, mix the apple slices, white sugar, 2 1/2 tablespoons of flour, and 1 teaspoon of cinnamon together until thoroughly combined; spread out into a 9x13-inch baking dish. In a separate large bowl, mix the melted butter with nutmeg and 2 teaspoons of cinnamon; stir in the brown sugar, oats, 1 cup of flour, and mini marshmallows until thoroughly combined. Spread the marshmallow topping evenly over the apples, and gently flatten the topping to a smooth layer.
• Bake in the preheated oven until the apples are tender and the topping is golden brown, 30 to 35 minutes.

Steps:

• Lay a large piece of parchment paper on a work surface. Insert a wooden stick into each apple at the stem end.
• Combine the sugar, corn syrup and 1 cup water in a saucepan fitted with a candy thermometer. Bring to a boil and cook until it registers 302 degrees F. Remove from the heat and allow the bubbles to subside, about 2 minutes. Add 1 drop of soft gel red food coloring and the entire bottle of cinnamon candy flavoring oil, then stir well. Again, allow the bubbles to subside.
• Hold an apple by the stick and tilt the pan so the candy pools to one side. Dip the apple and swirl to fully coat, then transfer to the parchment. Repeat with 3 more apples. Stir in enough soft gel blue food coloring to the remaining candy to create a deep purple. Dip the remaining apples in the same manner. Let the apples stand until the candy is hardened, about 5 minutes.
• For the marshmallow web, microwave the mini marshmallows in a microwave-safe bowl for 30 seconds at 100 percent power. Stir until the marshmallows lose their shape. Let cool slightly, then pick up some of the marshmallow between your thumb and forefinger. Use your other thumb and forefinger to stretch the marshmallow into strands, and quickly wrap the stretchy strands around the apples. Continue with the remaining marshmallows and apples.

Steps:

• Line a baking sheet with parchment or a silicon baking mat.
• Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
• Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
• Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
• Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans and two 5-inch round cake pans with flour-based baking spray
• Sift the flour, baking powder and salt into a large bowl. Beat the butter in the bowl of an electric mixer on medium speed until smooth. With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla. Beat until just combined. Do not over-mix.
• Beat the egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in 3 additions.
• Place 2 cups of cake batter in 4 separate bowls. Tint the first bowl with the green food color, the second bowl with 1 tablespoon of the purple food color and the third bowl with the orange food color. Combine the cocoa and water in a small bowl, stirring well to create a paste, then add it to the fourth bowl of batter. Fold in the black food color and stir together well until the batter is dark and no streaks of white batter remain. Pour one color of batter into each of the prepared 8-inch pans.
• Tint the leftover batter with the remaining 1 tablespoon purple food color and place 1 cup of batter in each of the prepared 5-inch pans.
• Bake until the cakes spring back when pressed in the center, about 25 minutes for the 5-inch cake layers and 30 to 35 minutes for the 8-inch cake layers. Run a knife around the edges of the cakes and the pans and turn them out on wire racks to cool.
• For the frosting: In a stand mixer fitted with the whisk attachment, mix together the confectioners' sugar and butter. Begin on low speed until crumbly, then increase to high and beat for 3 minutes until smooth and fluffy. Add the vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Place about 2 cups of buttercream in a piping bag fitted with a plain 1/2-inch piping tip; set aside for later use. Tint the remaining frosting with the black gel food color.
• Level the tops of the cakes with a serrated knife or a cake leveler. Cover each cake layer with a small amount of black frosting. Begin with the black chocolate cake layer on the bottom, followed by the purple, then the green and ending with the orange on top. Cover the entire cake with black frosting using an offset spatula. Cover a purple 5-inch cake layer with frosting and stack the second on top. Cover with frosting using an offset spatula. Refrigerate both cakes until the frosting is firm, about 30 minutes.
• Stack the 5-inch cake tier on top of the 8-inch cake.
• For the marshmallow web: Melt the marshmallows in the microwave for about 30 seconds or until they puff and lose their shape. Stir well until deflated. Let the marshmallow cool slightly. Dip fingers (or gloved hands for easy cleanup) into the marshmallow mixture and stretch until thin and web-like. Wrap the marshmallow around the cake. Repeat the process until the marshmallow web effect covers both tiers of the cake. Let stand until firm, about 10 minutes.
• For the assembly: Cover a baking sheet with parchment paper. Use the reserved bag of frosting to pipe a 2- to 3-inch mound of frosting. This will be a ghost body. Top with a second 1-inch mound of frosting for the ghost head. Repeat the piping process, varying the sizes of ghosts for visual interest, until you have about 20 ghosts. Add 2 black sugar pearls to each ghost face using a pair of kitchen-dedicated tweezers. Use a single black confetti sprinkle to create mouths on some of the ghosts. Transfer the pan to the freezer and chill until firm, about 1 hour.
• Use an offset spatula to transfer the ghosts to the edges of the cake.
• Bring the cake to room temperature before serving. Use kitchen-dedicated scissors to snip the firm marshmallow webbing before cutting into slices.

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.