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Marshmallow poodle cake covered with marshmallows on a cake board covered with green dessicated coconut Tried & Tested

Marshmallow poodle cake

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1.727 stars based on 11 ratings

This marshmallow poodle cake looks and tastes amazing! Why not try out your creative skills and impress your friends with this fabulous cake.

Key Information

  • Prep:
  • Bake:
  • Makes :1
  • Skill level:advanced

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Ingredients

For the cake

For the cake board

  • 450g 16 oz Dessicated coconut
  • Green food colouring a few drops

For the buttercream

  • 225g 8 oz Butter (unsalted)
  • 450g 16 oz Icing sugar (we use Silver Spoon)
  • 2½tbsp 2½tbsp Single cream
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
  • Pink food colouring a few drops

For the decoration

  • 675g 23⅞ oz Marshmallows white
  • Liquorice strips

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 160°C, (fan 140°C, gas mark 3). Grease and line a 30cm x 25 cm x 5 cm / 12″ x 10″ x2″ baking tin.

  2. Classic mode Step 2

    Beat the butter and sugar in a mixing bow until light and fluffy. Gradually beat in the eggs, one at a time until smooth.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 5 5 Egg(s) (free range)
  3. Classic mode Step 3

    Sift in the flours and stir gently until combined. Stir in the vanilla.

    Ingredients for this step

  4. Classic mode Step 4

    Spoon into the tin and bake for 60-75 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool. Chill the cake to allow it to firm up.

  5. Classic mode Step 5

    Using a template, cut out the poodle shape from the cake, with a sharp knife, plus 3 rounds of cake for the feet and tail.

     

  6. Classic mode Step 6

    For the cake board put the coconut and a few drops of green colouring into a bowl and stir well to disperse the colour evenly. Cover a cake board with the coloured coconut.

  7. Classic mode Step 7

    For the buttercream: Beat the butter until soft. Sift in the icing sugar and beat well until smooth. Stir in the cream, vanilla and pink food colouring until smooth.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 450g 16 oz Icing sugar (we use Silver Spoon)
    • 2½tbsp 2½tbsp Single cream
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
    • Pink food colouring a few drops
  8. Classic mode Step 8

    Spread the buttercream over the poodle shape and over the small cakes for the feet. Carefully place the cut out cakes on the coconut cake board.

  9. Classic mode Step 9

    Arrange liquorice strips around the outline of the body and use two strips to form the legs and one for the tail. Use liquorice for the nose and eye. Snip a small strip from the liquorice strips to form the mouth.

  10. Classic mode Step 10

    Place the marshmallows on the body and feet as in the photo. You can use more marshmallows to make the flowers on the board.