Monthly BakesBox

{September Recipe} Raspberry and Coconut Marshmallow Teacakes

For Septembers Bakes Box we’ve re-created the classic tea cake by transforming it into an exciting new bake. You’ll be making a yummy chocolate biscuit base, topped with a fresh raspberry which is covered by fluffy marshmallow, finished with melted dark chocolate, freeze-dried raspberries and shredded coconut. I hope your mouth is watering from that description?


Here is the complete method with a few extra hints and tips to help you make the perfect tea cakes.

Make the chocolate biscuits by creaming the icing sugar and butter together with an electric whisk (make sure your butter is softened). Add the flour, cocoa, egg yolk and milk and mix again. Once combined, gather into a ball and knead a little before wrapping in cling film and chilling in the fridge for 20 minutes, this will help the biscuits hold their shape when cooking.

Preheat the oven to 180C/160C fan and line 2 baking trays with greaseproof paper. Un-wrap the dough and break off small pieces. Roll in between your hands to form a ball and then press down to create a disc before placing on the tray (you should make about 22 biscuits).


If you have a small round cutter, roll the dough out on a lightly floured work top and stamp out the rounds instead, this will make the biscuits more uniform. Bake for 12 minutes and then leave to cool on the trays.


To make the marshmallow, pour the gelatin into a small bowl and add 100ml of water. Stir and leave to gel, it will end up looking a little like apple sauce. Place the egg whites, sugar and 1 tablespoon of water in a large glass bowl and place this over a pan of just simmering water, being careful not to let the bottom of the bowl touch the water. Whisk for 5 minutes until very thick. Remove the bowl from the heat and place the gelatin in the microwave for 20 seconds until melted. Add all the pink colouring and a spoonful of gelatin at a time to the marshmallow,  whilst continuing to whisk for another 5 minutes. The marshmallow should be stiff and peaks hold their shape when the whisks are lifted out. Transfer this into your piping bag, use a large round nozzle if you have one.


Place one fresh raspberry on top of every biscuit and snip the end of the piping bag about 1.5cm from the tip. Hold the piping bag directly above each raspberry and pipe a blob of marshmallow to completely cover the raspberry and glue to the biscuit. It needs to be completely covered to ensure the marshmallow stays on the biscuit when dipping. Leave to set for 10 minutes.


Melt the chocolate by placing it in a glass bowl above a pan of just simmering water, being careful not to let the bottom of the bowl touch the water. Once melted, either dip the marshmallow into the chocolate by holding the biscuit base or spoon over the chocolate and spread it round using the back of the spoon.


Sprinkle over the coconut and freeze dried raspberries.


Make sure you share your photos of your tea cakes with us on Instagram. We love seeing them and always share the best! You can tag us in them using @bakesbox or #bakesbox.

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