For the Marshmallow Minion
Happy Easter! No matter how you choose to spend this special day, it’s definitely a sign that spring has sprung! For the avid food enthusiasts who have been saving their appetites for Easter brunch, today is the day to splurge. Remnants of colored dye are present on the fingers of keiki (and keiki at heart) who had a blast coloring eggs, which are in hiding for the annual Easter egg hunt. And baskets of adorable stuffed bunnies and sweet treats are aplenty, all thanks to last night’s visit by the Easter Bunny.
For as long as I can remember, my sweet tooth has loved the hatchlings of marshmallow treats that Easter brings. Hello, Peeps — chicks made of gooey marshmallow coated in neon pink and yellow sugar crystals — and chocolate-covered marshmallow sweets in the form of bunnies and eggs.
My love for marshmallow is no secret (and by the way, I give some steep competition when it comes to the “Chubby Bunny” challenge, which all marshmallow minions should take part in).
This week, Peeps and chocolate-covered bunnies aside, it was time to step up my game, and get serious about marshmallows. The following OYK eateries are the best at hand-crafting edible clouds of sweetness that are beyond compare.
At Cake Works you can have your cake and eat it too! Chef and owner Abigail Langlas takes the ordinary cake and turns it into an extraordinary creation, which marries intricate decorating with outstanding taste. A graduate of L’ecole de Cuisine Francaise de Sabine de Mir-beck, and a selective training program for working pastry chefs at Westminster College, Langlas whips up sugary art almost too beautiful to eat.
But what I absolutely adore more than anything are Cake Works chubby gourmet marshmallows, which come in an assortment of flavors, including vanilla, coconut, mango, strawberry and melon. These Hand-crafted Flavored Marshmallows are sold in sets of five cubes for $6.25. The light pastel shade of each marshmallow is ideal for springtime, and each color represents a different flavor. And while supplies last, Chocolate-covered Easter Egg Marshmallows also are available for $2.95 each. The light, airy marshmallows are encased in a chocolate shell, and the flavors are identified by the pink (strawberry) or yellow (lilikoi) floral decor made with icing.
“Gelatin and sugar syrup make up a marshmallow,” Langlas says. And to achieve that impeccable texture hovering between fluffy and foamy, Langlas explains that it all comes down to the gelatin to syrup ratio.
“The gelatin sets at room temperature. From there, we mold it into shapes and toss the marshmallows in powdered sugar and cornstarch, which we let sit for a 24-hour period, during which a thin crust is formed,” she explains.
At Cake Works, these gourmet marshmallows lived up to everything I thought they would be and more.
2820 S. King St.
Scratch Kitchen & Bake Shop
The quest for marshmallowy goodness continued, and next on my list was Scratch Kitchen & Bake Shop, a Chinatown-based eatery on Smith Street. Executive chef and owner Brian Chan opened the establishment last July. His vision? To let his creativity run wild and conjure up the best edible creations, which reflect what he likes to eat. The menu is eclectic, so the “must-try” dish always is up for debate — although Smothered Biscuit Sandwiches along with Milk and Cereal Pancakes are a couple hot sellers.
And if you still have room, Chan’s Rocky Road Scone ($3 each) currently is the single most talked about delight. Believe me, you’ll want to try this. A flaky, decadent house-made scone is filled with a plush cut of fluffy marshmallow laced with toasted almonds and chocolate chips.
“I typically don’t cook too often with marshmallow, but I will do so when I feel like being playful with my cooking,” Chan says. “Marshmallows elevate dishes by adding a certain sweet creaminess to the finished product.”
The scone flavors change daily at Scratch Kitchen & Bake Shop, but follow @scratchkandb on Instagram to keep up with the flavor of the day.
Scratch Kitchen & Bake Shop
1030 Smith St.