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Ingredients
US|METRIC
4 SERVINGS
- 2 cups all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter (softened)
- 1 Tbsp. vegetable oil
- 1 cup superfine sugar (or regular granulated sugar)
- 1/4 cup light brown sugar
- 2 eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 tsp. lemon juice
- 1 tsp. pure vanilla extract
- 2 bananas (medium-sized, 1 cup, mashed)
- 3/4 cup all-purpose flour
- 3/4 cup superfine sugar
- 1/3 cup Dutch process cocoa powder (dark)
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup buttermilk (room temperature)
- 1/3 cup coffee
- 3 Tbsp. vegetable oil
- 1 tsp. pure vanilla extract
- 1 egg (room temperature)
- 1/4 cup unsalted butter
- 1 Tbsp. brown sugar
- 2 1/4 cups unsalted butter (softened)
- 1 1/2 cups confectioners sugar
- 1/2 cup Dutch process cocoa powder (premium dark)
- 1/2 cup hot water
- 1/2 cup sour cream
- 2 tsp. pure vanilla extract (I used Nielsen-Massey)
- 1 pinch salt
- 12 oz. chocolate (premium dark, but not extra dark, chopped or chips, melted, I used Callebaut Callets)
- 6,750 grams marshmallows
- 3/4 cup unsalted butter (room temperature)
- 1 1/2 cups confectioners sugar
- 2 tsp. pure vanilla extract (or vanilla bean paste I used Neilsen-Massey Vanilla Bean Paste)
- 1 pinch salt
- 5 egg whites
- 1 1/4 cups superfine sugar
- 1 Tbsp. light corn syrup (I use Crown White Lily Light Corn Syrup, or in the USA you can use Karo Light Corn Syrup)
- 1/4 tsp. cream of tartar
- 4 egg whites
- 1 cup superfine sugar
- 1 Tbsp. light corn syrup (see Sweetapolita's Notes)
- 1/4 tsp. cream of tartar
- 1 tsp. pure vanilla extract (or vanilla bean paste I use Nielsen-Massey Vanilla Bean Paste)
- 6 inches pastry (comb I used this one)
- crumbs (Graham, for decorating optional)
- edible gold stars (optional, but I use these)
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