Yield: 6-inch cake
Preheat oven to 350 degrees F. Line three 6-inch round cake pans with parchment paper. Lightly grease pans and set aside.
Whisk together flour, black sesame flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter. Add sugar and mix until smooth. Scrape down bowl as needed. Add eggs, vanilla, and black sesame paste. Mix until incorporated.
In three additions, alternate adding dry mixture and milk to batter. Mix on low speed. Scrape down bowl occasionally to make sure all ingredients are fully incorporated.
Divide batter among prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow to cool in pan for 5 minutes before unmolding. Place cake on wire rack and allow to cool to room temperature.
In the bowl of stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Add black sesame paste, black sesame flour, and powdered sugar. Mix on low speed. Scrape down bowl as needed to ensure thorough mixing.
Pulse black sesame seeds in a food processor. Process until almost all the seeds have been ground into a powder. Add honey and corn syrup. Continue to process until thick paste is achieved.
In the bowl of a stand mixer fitted with a whisk attachment, beat marshmallows on medium speed. The friction of the whisk will break down the marshmallows. Once marshmallows are smooth, add a few drops orange food gel coloring. Mix together and add additional coloring as desired. Beat until mixture is smooth, shiny, and glossy.
Use two forks to pull out about a tablespoon of marshmallow mixture. Stretch and pull into strands and gently drape over the top and sides of frosted cake.