Today I decided to do a Maramellow cake! I just want to make sure that I made this recipe I did not copy it! This is a really easy recipe and I hope you enjoy it. 

Ingredients

1 cake mix, you can use either vinilla or chocolate

1 piping bag or zipe lock bag

1 bag of little maramellows

1 bag of big maramellows 

vinilla iceing

Method

1. Bake your cake mix, make sure you make it round and tall.  2. With a knife cut the top off, make sure you take your time and don't cut yourself. Don't cut it all the way and don't cut a tiny bit off just cut it to were you can put the top back on.  3. Cut some cake out of the middle, you won't need this so you can eat it or do any thing with it.  4. Get a pot and put the stove on high, put the pot on the stove and poor the bag of little maramellows in. Stir the maramellows until they are all melted.  5. Once the maramellows are all melted you can pipe or poor in the melted maramellows into the middle of the cake.  6. Then with iceing put a little bit on the edges, the iceing will act as glue for the top.  7. Ice the cake then put the big maramellows all over it.

You are done hope you enjoy!

Serves 8 – 10

Ingredients

400g Duchy Originals Organic Highland Butter Shortbread

100g ground almonds

80g butter, melted

1½ cups double cream

6 tablespoons milk

300g Valrhona Organic Andoa Noir 70%, cut into small pieces

2 eggs

½ cup Duchy Originals Organic Raspberry Jam

TO SERVE

Valrhona Cocoa Powder

Meander Valley Crème Fraiche

Method

Preheat oven to 180°C. Place the biscuits in a food processor and process to a course crumb, add butter and pulse to combine. Pressinto the base and sides of a 26cm tart tin and bake for 10 minutes oruntil crisp. Allow to cool then spread the jam evenly over the base. To make the filling: Place the cream and milk into a saucepan overmedium heat. Bring to the boil, remove from heat, add the chocolateand stir until well combined. Beat the eggs in a bowl and add to thechocolate mixture, stir until combined. Pour the warm chocolate fillinginto the pre-cooked base and smooth it with a spatula. Turn the ovenoff and cook for 25-30 minutes or until just set, allow the tart to cool toroom temperature, dust with cocoa and serve with crème fraiche.

- See more amazing recipes like this one at: https://www.simonjohnson.com/recipe#r4

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