NYC Food Blogger Bake Sale

Are you going to be in New York City this weekend?  If you are, you should come out and see me in Brooklyn!  I'm so excited to be in town and free to participate in the NYC Bake Sale for No Kid Hungry.  I was out of the country last year, so I made sure to plan my spring vacation after I found out when the bake sale was!

But it's not just me!  I'll be joining 35 other NYC area bloggers at the Brooklyn Flea with homemade treats from our kitchens.  I've spent the past few weeks trying to decide what to make for the bake sale.  I wanted something that would just scream WITK.  I came up with - Mallomars.

I've made many different varieties of mallomars here at WITK.  From simple flavors like key lime and blueberry flavors to holiday flavors like peppermint and pumpkin.  For the NYC bake sale, I decided to give everyone what they want - Funfetti!

I used my classic almond sugar cookie base and swapped out the vanilla extract for cake batter flavoring (I got it at my local gourmet food shop) and added a copious amount of rainbow sprinkles.  My classic vanilla marshmallow was also pumped up with the cake batter flavoring.  The marshmallow batter smelled Ah-mazing.  I was seriously licking it off the spoon (after I was done piping the cookies).  The whole shebang was topped off with a coating of rainbow sprinkles.

If you can make it to the city this weekend, come visit me and taste test these bad boys!  If you can't make it out/across the country for the bake sale, I included the recipe for you to try at home.  Be sure to buy this cake batter flavoring, you can also add it to milkshakes and ice cream (which I totally plan on doing this summer).

Don't worry, even if you can't come out and visit us at the Brooklyn Flea this weekend, you can still take part in the NYC bake sale for No Kid Hungry.  You can enter to win a whole bunch of different raffles!  From Divine chocolate to Le Creuset stoneware, amazing cookbooks to sweet gift boxes.  You can win these without even being in New York City!  Enter them all!



One Year Ago: Tarragon Chicken & Roasted Potatoes
Two Years Ago: Maple Mousse

Birthday Cake Mallomars

A Wilde Original

Birthday Cake Cut Out Cookies

2 stick butter, room temperature

1 1/2 cups powdered sugar

1/2 tsp salt

1/2 cup almond flour

1 tsp birthday cake flavoring

1 egg plus 1 egg yolk

3 1/2 cups all-purpose flour

2 tablespoons small sprinkles (I used the little sprinkle beads)

In a large bowl, beat together butter, powdered sugar and salt until smooth.  Add almond flour and vanilla and beat until combined.  Using a rubber spatula, scrape down the edges.  Add egg and combine.  Finally, add flour slowly until completely mixed.

Divide dough in half and drop each onto a large piece of plastic wrap.  Place dough on a large piece of plastic wrap and fold over.  Gently press dough flat with your hands.  Using a rolling pin, roll out dough to 1/4-inch thickness.  Place dough on a baking sheet and put in the fridge for 30 minutes.

Place chilled dough on your counter top and lift off the top layer of plastic wrap.  Stamp out dough with your desired cookie cutter shape and place cut dough onto a parchment lined baking sheet.  Place this baking sheet in the fridge for 30 minutes.  Collect dough scraps and roll into a ball and re-chill and cut until you use all of the dough.

Preheat oven to 350 F while the cookie dough shapes are chilling.  Take cut dough straight from the fridge and place in the oven.  Bake for 10-12 minutes, or until the edges are just starting to turn golden brown.  Remove from the oven and let cool, on the baking sheet, on a wire rack for 1 minute.  Remove cookies from the sheet and let cool completely before adding marshmallow.

Birthday cake marshmallow

Adapted from Marshmallows

For the gelatin bloom
1/2 cups plus 2 tablespoons cold water
1 1/2 tablespoons birthday cake flavoring
3 tablespoons unflavored gelatin (I use Knox powdered gelatin)

For the sugar syrup
3/4 cup water
1 1/4 cups corn syrup
pinch kosher salt
1 1/2 cups granulated sugar

For the mallomars
1 cup small rainbow sprinkles/cake decors

In a small bowl, whisk together water and birthday cake flavoring.  Add gelatin and whisk until smooth.  Let sit while you prepare the sugar syrup.

In a 4-quart pot, combine all four ingredients for the sugar syrup.  Bring to a boil and cover with a lid.  Let boil for 2 minutes (this will wash down any sugar crystals from the walls of the pot).  Uncover the pot and clip on your candy thermometer.  Heat to 250 F.  Remove from heat and add bloomed gelatin.  Whisk until the gelatin is incorporated.

Pour mixture into the bowl of your stand mixer and turn it up!  Beat the sugar mixture on high for 10 minutes, until bright white and fluffy.  Transfer marshmallow batter to a piping bag with a 1-cm tip.

Pipe blobs of marshmallow onto the cooled cookie rounds.  Let marshmallow set for 30 minutes before dunking in sprinkles.  Be sure all the marshmallow is coated in sprinkles, this will keep them from sticking to each other.  Enjoy how happy they look!