Introducing SPOON and LEVEL... (my new baking feature.)

So this is homemade allergen free marshmallow creme...amazing stuff, really. Fun to make. Pretty easy and oh so very sweet. (Less so if you eat it chilled...) Turns out it's the perfect topping for my not-so-sweet Chocolate Almond cake. Which I make using maple syrup instead of agave. I have made it using both, with equally successful results. But I find the agave gives the cake more of a burnt caramel depth of flavor. Whereas the maple syrup is mellower and imparts a moister, denser texture. The cake, with the marshmallow creme ended up tasting like a hostess cupcake. Now mind you I haven't eaten a hostess cupcake in close to a decade so perhaps I am not the best judge but, never-the-less, the cake was delicious!

*Recipe for allergen free Marshmallow creme @ http://urbanposer.blogspot.com/2012/04/grain-free-oatmeal-creme-pie-cookies.html

*Recipe for Chocolate Almond cake @ http://g-ecx.images-amazon.com/images/G/01/books/promos/Chocolate_Cake.pdf