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Coolest S'mores Cake Design 2

by Erica
(Aurora, ON)

Homemade S'mores Cake Design

Homemade S'mores Cake Design

Homemade S'mores Cake Design
Homemade S'mores Cake Design

This Homemade S'mores Cake Design was fun because, let’s face it, S’mores are just a fun food. I made this cake for the daughter of a close friend whose party theme was all things “camping”. My biggest challenge was preparing everything in advance and then assembling it on-site since we were traveling four hours away.

To begin, I baked four 8-inch square square cakes: two chocolate and two yellow (vanilla). When I arrived at my destination they were still slightly frozen which was perfect so I could then slice each of those cakes in half, ending up with eight thin cakes. I had also prepared ahead of time: about six cups of chocolate buttercream icing and about 6 lbs of chocolate marshmallow fondant. Plus I had made 32 ‘fake’ marshmallows from rice-krispie treats covered in marshmallow fondant that was marbled to look charred. I brought along fondant remnants from previous cakes ‘just in case’.

Once I crumb-coated the four yellow cakes in the chocolate buttercream, I covered them in chocolate fondant. These would be the graham crackers. Then I melted 2 cups of milk-chocolate chips and 3/4 cup of heavy cream (next time I’d go even lighter on the cream for thickness), placed the chocolate cakes on a rack over a cookie sheet and poured the melted chocolate over top, reserving about 1/2 to 2/3 cup and put the cakes in the freezer for 20-30 mins so the chocolate would set.

I assembled first one cake and then the second so I could be sure the structure would hold, since this was my first time making a cake of this kind. On a 9”x13” fondant-covered cake board, I placed the first ‘graham’ square cake at a slight angle. Next I put a chocolate cake on, turning it slightly. On top of that I placed 16 ‘fake’ marshmallows (four rows of four) and poured 1/2 jar slightly melted Marshmallow Fluff on the marshmallows to helps them stick together and not slide off the cake. Plus the drips down the side of the cake gave a nice effect. Put another chocolate cake carefully on the marshmallows and poured half of the reserved chocolate on top so it would drip down the sides. Finally I added the top ‘graham’ layer, slightly askew. To finish it off, I used a serrated wheel up the middle of the fondant (the ‘seam’ of the graham cracker) and then with one of my fondant tools (you could use the end of a paint brush) I poked dimples (careful not to go too deep) in the top.

I repeated these steps for the second cake and then cut out white fondant letters for the birthday message. Cutting into the cake was actually much easier than I thought it would be. Each piece was about 2”x2” and had one of the marshmallows in each serving. Perfection. A definite crowd-pleaser.

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