Cake Central › Cake Forums › Cake Talk › Cake Decorating › Advice for S'mores cake
New Posts  All Forums:Forum Nav:

Advice for S'mores cake

post #1 of 7
4/25/12 at 11:39am
Thread Starter 
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!
Reply
Reply
post #2 of 7
4/26/12 at 11:22am
Just add the crushed grahams to your batter. They might get soft and not be crunchy, but they'd add a little graham-y taste to the cake. I'd definitely put crushed grahams on top of the fillings for flavor and crunch. I'm pretty sure 7-minute icing will squish out from between they layers. I would melt marshmallows and use them to fill the bottom of well-greased pans the same size as the ones you used (I just did something similar over Easter), because that way you would have a layer of real and very sturdy marshmallows between each layer of cake/ganache. The bad news is that melted marshmallows are very sticky and so kind of messy to work with. The good news is that melted marshmallows are very sticky so your layers will hold together nicely (just don't put any more PS o cornstarch on them once they're done!) If you use the marshmallows instead of the boiled icing, and the cake is only one tier, you probably wouldn't need the skewers. You can certainly crumb-coat your cake with the same ganache you put between the layers before using the poured ganache for a finish. If you see any stains on this message, it's me drooling over this whole idea - would mind e-mailing me a slice when it's done. Sounds great!
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #3 of 7
4/26/12 at 11:38am
I am making some Smores cupcakes tomorrow. I am using chocolate cake though, and putting a gram cracker crust on the bottom (just like you would for a pie). I am filling it with marshmallow fluff and topping with ganache. Then I will garnish with a graham cracker, chocolate square and the tiny little Mellowbites.

I would definitely add the crushed graham crackers to the filling, it will help with the sensation of eating a smore. I don't think it would be the same without the crunch. And think about marshmallow fluff or toasted marshmallows as Marriana said. I think that would taste more authentic.

Good luck with it!!!!!
Cake makes everything better!!!!
Reply
Cake makes everything better!!!!
Reply
post #4 of 7
4/26/12 at 12:03pm
Well, here I am drooling again, mom2twogrlz! Those cupcakes sound wonderful, too. I think marshmallow fluff would still be too soft for a layered cake, though. I was suggesting the OP melt marshmallows in the microwave, but the idea of making a layer by cutting them in half and toasting them sounds much more s'more-y, although a lot harder to pull off - maybe if she placed the marshmallows on the ganache and then took a blowtorch to them, if she happens to have one. Ah, one more reason to convince myself that my kitchen isn't complete without one of those!
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #5 of 7
4/26/12 at 1:12pm
I make a S'Mores Cake with a graham cracker crust. It remains crunchy and gives the impression of a real S'mores. The crust is baked separately. I split one chocolate cake layer and spread a thin layer of vanilla buttercream between crust and cake and between the two cake layers. The entire cake is iced with chocolate buttercream and topped with marshmallows. Next comes the torch. Marianna, just go buy yourself one of those contraptions...
website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
Reply
website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
Reply
post #6 of 7
4/26/12 at 5:37pm
Oh, gosh, Mimi, like I needed more encouragement! And from you, of all people! How am I supposed to resist now? I'm off to rob a bank... er, float a loan.
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #7 of 7
4/26/12 at 9:31pm
I make my S'mores cupcakes with a graham cracker cake, dipped in milk chocolate ganache, marshmallow buttercream, garnished with a toasted mini marshmallow, a piece of graham cracker, and a piece of hershey bar. In the cake i add crushed graham crackers, honey for some of the liquid, and sub some of the sugar with brown sugar. Occasionally, i add the tiniest drop of maple extract
Every path has its puddles.
Reply
Every path has its puddles.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Advice for S'mores cake