Making a Smores cake for my friends daughter and just wanted some feedback on my plan. Cake will be a 3 layer round, scratch yellow cake with some crushed graham crackers mixed in the batter. Do you think the cake will bake OK with the crushed graham crackers? Should I replace some of the flour/sugar with the crushed graham crackers, or just add to them to the recipe? Filling will be layer of chocolate ganache and layer of marshmallow (7 minute icing) and maybe more crushed graham crackers. Will marshmallow icing be too soft and unstable for filling? Poured ganache for the icing, marshmallow borders, an actual smore for the top garnish. Thought I would shore up the cake with skewers while frosting to keep the layers from sliding around. What do you think? What would you do? Also for the poured ganache, can I frost with whipped ganache as the base coating, chill and then pour the ganache over it? Have only done a couple poured ganache cakes. Thanks for your input!
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4/25/12 at 11:39am