Speckled Egg Malted Milk Cake Recipes

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Batter may appear curdled. If desired, beat in flavoring. In another bowl, whisk flour, milk powder, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a large bowl, beat butter until creamy. Beat in confectioners' sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.

Steps:

• Microwave marshmallows and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended. Add 5 Tbsp. shortening and 1 Tbsp. vanilla; stir until shortening is completely melted and mixture is well blended.
• Add 3 to 4 cups sugar gradually to marshmallow mixture, using just enough sugar to form ball and mixing well after each addition. Brush remaining shortening into 15-inch round on work surface; spoon marshmallow mixture onto center of prepared work surface.
• Knead in remaining sugar, 1/4 cup at a time, until blended. Knead in enough of the food coloring until fondant is evenly tinted to desired shade of blue.
• Roll out fondant to 1/8-inch-thick round, turning and lifting fondant as it is rolled out to prevent it from sticking to work surface. Gently lift fondant and place over rolling pin to position fondant over center of cake. Lightly brush excess sugar off fondant.
• Beginning at center of cake top, lightly press fondant with your hands onto top and down side of cake to completely cover cake. Use sharp knife to trim excess fondant at base of cake.
• Mix cocoa powder and remaining vanilla until blended. Dip tip of new paint brush (or toothbrush) into cocoa powder mixture, then use fingers to flick brush toward cake to create a splattered design. Repeat until cake is evenly coated with speckles. Refrigerate cake 30 min. before garnishing with malted milk eggs and coconut.