Pre-heat the oven to 180 deg C (350 deg F) – Spray a ring pan with cooking oil (or use 2 standard cake tins)
Beat together the Butter, Eggs, Milk, Strawberry Essence, Food Coloring and Strawberry Jam until mixed
Sift together the Flour, Baking Powder, Salt and Caster Sugar – add to the Egg mixture and beat until well combined (about 1 minute)
Sprinkle the Gelatin over the Cold Water – wait until spongy – microwave 20 seconds on HIGH until it has become clear – add the Boiling Water and the Vanilla, mix well – add the Caster Sugar gradually whilst beating on high – keep on beating until it has the consistency of a thick meringue and is sticky (5 – 7 minutes)
Once the Marshmallow is ready, quickly transfer to a piping bag, or as I did today – spoon over the cake, using the spoon to create peaks (it dries fairly quick)
To make it a little more Easter like, I sprinkled the Frosting with green colored Coconut, added some Marshmallow chicks, small Easter Eggs and ended with wafer leaves and red fondant roses
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