RECIPE AMOUNTS:
To make a little over 2 cups of homemade marshmallow creme (enough for a thin layer of filling between 3 layers of 6 inch cake rounds)

3 TB (44g) cold water
2.5 teaspoons (8g) gelatin (Knox powdered)
about 1/2 cup (121g) fresh egg whites
1 cup (200g) white granulated sugar
1/8 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon salt

For a firmer filling, say if you had a taller cake or wanted a filling with more height, you can use 1 tablespoon of gelatin that is hydrated in 3.5 Tablespoons of water.

TIPS for success:
1. Try to use the cream while it's still soft (before it sets) to get the smoothest result.
2. For extra protection (which I didn't show in this video) apply buttercream on the cake layers first, then pipe the dam, then add the fluff, and top with a thin layer of buttercream before adding the next cake layer. This prevents any excess moisture from migrating from the cake layers into the marshmallow, which has a high concentration of sugar that tends to pull moisture from nearby things.
3. Pipe that dam!
4. Allow the crumb-coated cake with the marshmallow filling to set for at least 4-6 hours in the fridge, but overnight would be best if you can. Don't worry, the crumb coat protects the inner cake layers from drying out.

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Happy baking, friends ♥️
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