Uploaded October 2021 | Updated September 2026, 2 weeks ago
JJR is so excited for his favorite holiday on this episode of You've Been Desserted! Watch as he make a smashable chocolate skull filled with homemade marshmallow, mousse, sprinkles, cake and GLOOD for Halloween! Let spooky season begin!
================================================================================================
Follow us!!
Instagram: instagram.com/youvebeendesserted
TikTok: tiktok.com/@joshuajohnrussell
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
====================================================================================
Marshmallows
What you need.....
3 tablespoons (24 g) unflavored gelatin
1 and 1/2 cups (315 g) granulated sugar
1 cup (250 ml) corn syrup
1/4 teaspoon (1 g)salt
1 Tablespoon (20 g) vanilla
1 cup (250 ml) cold water
1/2 cup (60 g) confectioners sugar for dusting
Fruit option:
2 Tablespoons (6 to 8 g) fruit powder
How to make this....
Take 1/2 cup of water and place in a small dish.
Sprinkle gelatin over the water and whisk to dissolve. Set aside.
In a small sauce pot, combine the additional 1/2 cup of water, the sugar, salt, and corn syrup.
Heat on high until this mixture reaches 240 degrees F (115 C).
Remove from heat and add to the bowl of a stand mixer (fitted with the whip attachment) with the gelatin mixture and the vanilla.
Whip on high until mixture is cool, about 8 to 10 minutes.
Spray your pan lightly with nonstick baking spray and spread the mixture evenly.
Wrap and let the marshmallows set up overnight.
Dust your work surface with powdered sugar and turn marshmallow block out.
Cut into desired shapes and toss in remaining corn starch.
Store at room temp in a sealed container or bag.
Fruit option....
If you are making fruit flavored marshmallows, after step 6 add a few drops of water to your fruit powder to create a paste and fold the paste into the vanilla marshmallow mixture. Follow the remaining steps.
================================================================================================
Here are the affiliate links for products we used in the show!
Link to the Skull Mold
shop.chefrubber.com/item/605124/Silicone-Mould-Skull-Large
Offset spatula: amzn.to/3ffIJhc
Turntable: amzn.to/2AZ9IPk
Cake Texture Comb: https://www.amazon.com/gp/product/B08...
Cake scraper: amzn.to/2zrDax6
Spatulas: amzn.to/2Uzqk7i
Cake Slayer (bread knife): amzn.to/2YiByis
Sprinkles: amzn.to/3jzRsjY
——————————————————————————————————————————————————-
About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.
JJR is so excited for his favorite holiday on this episode of You've Been Desserted! Watch as he make a smashable chocolate skull filled with homemade marshmallow, mousse, sprinkles, cake and GLOOD for Halloween! Let spooky season begin!
================================================================================================
Follow us!!
Instagram: instagram.com/youvebeendesserted
TikTok: tiktok.com/@joshuajohnrussell
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
====================================================================================
Marshmallows
What you need.....
3 tablespoons (24 g) unflavored gelatin
1 and 1/2 cups (315 g) granulated sugar
1 cup (250 ml) corn syrup
1/4 teaspoon (1 g)salt
1 Tablespoon (20 g) vanilla
1 cup (250 ml) cold water
1/2 cup (60 g) confectioners sugar for dusting
Fruit option:
2 Tablespoons (6 to 8 g) fruit powder
How to make this....
Take 1/2 cup of water and place in a small dish.
Sprinkle gelatin over the water and whisk to dissolve. Set aside.
In a small sauce pot, combine the additional 1/2 cup of water, the sugar, salt, and corn syrup.
Heat on high until this mixture reaches 240 degrees F (115 C).
Remove from heat and add to the bowl of a stand mixer (fitted with the whip attachment) with the gelatin mixture and the vanilla.
Whip on high until mixture is cool, about 8 to 10 minutes.
Spray your pan lightly with nonstick baking spray and spread the mixture evenly.
Wrap and let the marshmallows set up overnight.
Dust your work surface with powdered sugar and turn marshmallow block out.
Cut into desired shapes and toss in remaining corn starch.
Store at room temp in a sealed container or bag.
Fruit option....
If you are making fruit flavored marshmallows, after step 6 add a few drops of water to your fruit powder to create a paste and fold the paste into the vanilla marshmallow mixture. Follow the remaining steps.
================================================================================================
Here are the affiliate links for products we used in the show!
Link to the Skull Mold
shop.chefrubber.com/item/605124/Silicone-Mould-Skull-Large
Offset spatula: amzn.to/3ffIJhc
Turntable: amzn.to/2AZ9IPk
Cake Texture Comb: https://www.amazon.com/gp/product/B08...
Cake scraper: amzn.to/2zrDax6
Spatulas: amzn.to/2Uzqk7i
Cake Slayer (bread knife): amzn.to/2YiByis
Sprinkles: amzn.to/3jzRsjY
——————————————————————————————————————————————————-
About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.
