Marshmallows, They're For Breakfast!

One thing I find that my friends of foreign ancestry have little knowledge about are the multitude of wonderful 'cake' delicacies. Sure, they like to introduce their own tastes from lands far away to 'cakers,' even trying foods of other foreign cultures firmly established here in the land of 'cake,' but what of 'cake' dishes? How is it those of European descent amorously enjoy an empanada or tiki masala while remaining blissfully ignorant to one of 'cakes' finest creations - "Fluff," the spreadable marshmallow? I try to hide my contempt for their parents who have obviously deprived my friends of 'cake' culture, choosing to keep them in a Euro-centric bubble that happens to willfully accept South American as well as Asian and Middle Eastern culture … but not 'cake' culture.

Regardless, it is my duty as both 'cake' and a friend to showcase Fluff in all it's gooey goodness. It is a wonder food, though so simple in concept. Perhaps there is a misconception in the perceived complexity of the Fluff that scares newly minted Canadians from Fluff. They fear the unknown, choosing to deprive their children rather than be caught flat-footed when one asks, "what is it Papa?" The simple answer is that "it is Fluff, the spreadable goodness." No child needs anything further as their concentration, once on their parent's answer, is now lost in the Fluff's deliciousness!

Now Fluff is not a single purpose 'cake' delicacy. It is wonderful on it's own AND as an integral ingredient in parts of other fine 'cake' foods. Aside from the obvious application of Fluff to delicious s'mores, Fluff is key to the a 'cake' staple - the Fluffernutter sandwich. So intrinsic is the Fluffernutter to being 'cake,' I have no choice but to demonstrate how you can make your own sandwich and indulge in the the once forbidden pleasure your anti-'cake' parents would not allow you to succumb to.

1. Take two pieces of white bread (I can't stress enough, the importance of the bread being white) out of the bag marked WONDER.
2. Coat one side of the first piece of bread with peanut butter, preferably Kraft.
3. Coat one side of the second piece of bread with Fluff.
4. Put the pieces of bread together with the plain sides facing outward. You want the peanut butter and Fluff to meld together. That's where the magic happens. You'll know.

I trust you will share this recipe with your non-cake friends, welcoming them on this, your journey of learning. Don't be afraid to experiment with other white breads. For a more familiar European flair, you can bastardize the above recipe and use D'Italiano thick cut white bread. Perhaps it will help you ease into 'cake' rather than just diving in. You're new to this. It's okay to be scared. Just know that 'cake' is for everyone, even you, despite what your parents told you as a child.

My name is Coco and I scream, you scream, we all scream for 'cake!'