Aired January 22, 2013
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 cup whole milk
1/2 teaspoon vanilla extract
For the Cream Filling:
2 teaspoons hot water
1/2 teaspoon salt
2 cups marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/4 teaspoon vanilla
Fold a square sheet of aluminum foil in half lengthwise and then in half again to form a smaller square. Wrap the foil square around a 4-inch round spice container to form a canoe shape with the top left open. Remove the spice container and place the molds into a deep baking dish.
Preheat your oven to 350F and spray your molds with nonstick spray.
Sift the flour, baking powder and salt into a bowl and set aside.
In a large bowl, combine the butter and sugar at medium-high speed until pale and fluffy. Beat in the eggs one at a time, beating for 60 seconds in between each addition. Reduce the speed and add flour mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla extract and mix until the batter just comes together -- over mixing will make the cakes chewy.
Fill your molds with batter and bake for 15 minutes, or until the cakes are a light golden color and a tester inserted in the center of the cakes comes out clean. Remove from the oven and let cool.
For the filling, mix the hot water and salt in a small bowl and stir until salt is dissolved. Let cool.
Combine the marshmallow cream, shortening, powdered sugar and vanilla in a medium bowl and mix with an electric mixer on high speed until fluffy.
Add the salt solution to the filling mixture and mix.
Place cream filling in a piping bag with an injector tip. Insert tip into three sections along the flat side of the cake, about 1/8 of an inch deep. Squeeze gently until you feel the cake give some resistance.