Page 201 - UMass2018_CookBook
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Preparation (CONTINUED)
4. To make the filling, place the marshmal- low fluff, vanilla, confectioners’ sugar and butter in a large bowl. Using a handheld mixer fitted with the clean beater attach- ment, beat until well combined. Refrigerate until ready to use. (If you need the filling to be sweeter, add a bit more vanilla rather than more sugar. Trust me.)
5. Spread a spoonful of the filling on the flat side of half of the cakes and top with the remaining cakes, flat side down. This recipe makes extra filling, so be generous when filling! Refrigerate for about 30 minutes before serving.
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