Giant S'mores Cake for a Casual Wedding! | Anna's Occasions
A giant S'mores Cake for a casual wedding! Anna Olson will show you how to make a truly giant S'mores Cake that will feed an entire wedding!
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Recipe
Ingredients
2 ½ cups (365 g) unsalted butter, cut into pieces
2 ½ cups (625 mL) 2% milk
3 1/3 cups (670 g) packed light brown sugar
1 ½ Tbsp vanilla extract
8 cups (750 g) graham cracker crumbs
4 x 400g boxes graham crackers
15 cups (2.5 kg) mix of milk and semisweet chocolate chips
3 kg mini marshmallows
Double recipe of fudge filling (recipe follows), softened but not melted
Directions
1. Preheat the oven to 350°F (180°C). Grease and line the following size pans, so that the parchment comes well above the sides of each pan (3-inches):
Two 9-x-13-inch (23-x-33 cm)pans
Two 9-inch (23 cm) square pans
2. Heat the butter and milk in a large saucepan over medium heat until the butter has melted and then stir in the brown sugar, graham cracker crumbs and vanilla – this will make a fluid paste. Remove from the heat.
3. Have all of the other ingredients (except the fudge filling) on hand and lay out all four of your pans. Arrange an even layer of graham crackers to cover the bottom of each pan. Ladle a third of the paste onto the crackers, between the 4 pans – it will not cover the crackers fully. Sprinkle a third of the marshmallows over this and sprinkle a third of the chocolate chips on top. Now repeat with a second layer of graham crackers, paste, marshmallows and chocolate chips and repeat one more time, taking care with this final layer, since it will be the top of the s’mores cake.
4. Bake the s’mores for about 20 minutes for the square pans and 25 minutes for the 9-x-13-inch (23-x-33 cm) pans, until the marshmallows have browned lightly. Cool the pans to room temperature on a rack and then chill for at least 4 hours before assembling.
5. To assemble, remove the 9-x-13-inch s’mores from their pans, peel away the parchment and place on a cutting board. Trim away the outside edges, keeping the corners 90°. Use a tape measure and cut enough from one rectangle to join with the other, creating a 12-inch (30 cm) square. You can shave off the joining sides to make them fit well together, and use a little fudge filling as “glue” to adhere them together (the seam will be barely visible). Place this on a large platter or cake board.
6. Trim away the edges of the 9-inch (23 cm) square of s’mores, if needed, and place this on a square cake board (the board can be 8-inches/20 cm, so it is not visible). Place this on top of the 12-inch (30 cm) layer and press and wiggle it into place so that is level.
7. For the final s’mores, cut a 6-inch (15 cm square) from it and place this on a small board (just smaller than the s’more itself. Place this on top of the cake as level as possible.
8. Spoon some of the fudge sauce filling into a piping bag fitted with a large star tip and decorate along the seams of each layer and on top as you wish.
Ingredients
Fudge Sauce Filling
1 cup (250 mL) whipping cream
½ cup (120 g) Dutch process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) white corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
½ tsp fine salt
Directions
1. Bring the cream, cocoa powder, brown sugar, granulated sugar and cornstarch up to a simmer over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the vanilla and salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using.
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Gooey S'mores Cake Bars
A graham cracker infused cake crust with layers of chocolate, marshmallow creme and mini marshmallows and then topped with more of the graham cracker cake crust… you’ll never look at a S’more the same way again.
FULL RECIPE HERE:
EPIC Biscoff S'mores Cake - Full Recipe! | Cupcake Jemma Channel
This EPIC Crumbs & Doilies cake consists of some of life's best things: Moist Chocolate Sponge, silky Biscoff Buttercream, pools of Biscoff Spread, Ganache and Biscoff Drips, Biscoff Cookies, Chocolate Buttercream...PLUS it's all topped off with toasted Swiss Meringue. YUM!!!
We admit, it's a lot. But you can do it! Let Dane and Sally take you step by step through this cake recipe with all the hints and tips you need to make this cake at home. It's easier than you might think, and the reward (eating it) is totally worth the effort.
We are constantly blown away by the amazing bakes you guys make. Thank you for sharing your photos with us over on Instagram. You can share by tagging your pics with #cupcakejemma. Keep it up gang, you all ROCK!
You can get ALL the tools you need including 8 cake pans, cake rings, levellers, palette knives, scrapers AND MORE over on the Cupcake Jemma website:
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This recipe is for a 7 cake using 8 tins. If you would like a smaller cake, or just 2 layers, you can divide everything by 2 OR see below for a 6 recipe!
For the Chocolate Sponge - this makes 4 x 8 Tins
Preheat Oven to 175C (fan assist)
450ml Cold Coffee
390ml Vegetable Oil (or Sunflower)
450g Buttermilk (See below for a recipe to make your own)
6 Eggs
650g Plain Flour
690g Caster Sugar
120g Cocoa Powder
2 tsp Bicarbonate of Soda
1 tsp Salt
For the Vanilla Buttercream
750g SOFT Unsalted Butter
1300g Icing Sugar
1/2 tsp Vanilla Extract
Pinch of Salt
6-9tbsp Whole Milk
For the Swiss Meringue
2 large Egg Whites
170g Caster Sugar
Pinch Salt
1/2 tsp Vanilla
For the Ganache
75g Double Cream
75g Dark Chocolate
EXTRAS
Melted Chocolate (Approx 50g)
Biscoff Spread! (Approx 200g)
Biscoff Cookies and Crumbs
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For the Chocolate Sponge - this makes 4 x 6 Tins
Preheat Oven to 175C (fan assist)
335ml Cold Coffee
290ml Vegetable Oil (or Sunflower)
335g Buttermilk (See below for a recipe to make your own)
4.5 Eggs
485g Plain Flour
515g Caster Sugar
90g Cocoa Powder
1.5 tsp Bicarbonate of Soda
0.75 tsp Salt
For the Vanilla Buttercream
560g SOFT Unsalted Butter
975g Icing Sugar
1/4tsp Vanilla Extract
Pinch of Salt
4-8tbsp Whole Milk
For the Swiss Meringue
1.5 large Egg Whites
125g Caster Sugar
Pinch Salt
1/4 tsp Vanilla
For the Ganache
50g Double Cream
50g Dark Chocolate
EXTRAS
Melted Chocolate (Approx 30g)
Biscoff Spread! (Approx 150g)
Biscoff Cookies and Crumbs
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How to Crumb coat your cake:
How to Top-coat your cake:
How to make Buttermilk:
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S'MORES CUPCAKE RECIPE | moist chocolate cake
Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
INGREDIENTS:
Graham Cracker Crust:
- 100g graham cracker (crushed into crumbs)
- 60g unsalted butter, melted
Chocolate Cake:
- 210g AP flour
- 75g cocoa powder
- 12g baking soda
- 4g baking powder
- 6g salt
- 350g granulated sugar
- 2 eggs
- 240g strong coffee, cooled
- 240g milk (or buttermilk)
- 215g vegetable oil
Bake at 350F for 12-14 minutes.
Marshmallow Fluff:
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Music: Sugar Cookie
How to Make a S'mores 4 Layer Sponge Cake
Do you think S'mores are just a campfire sweet treat? imperialsugar.com. S’mores are a true American classic and this S’mores Four Layer Cake captures the flavor profile perfectly. With layers of moist chocolate cake, marshmallow frosting and chocolate ganache, this summer-time treat recipe can be served anytime of the year. Serve with vanilla or strawberry ice cream for an extra special treat. #imperialsugar #dessert #recipe #cake #smores #spongecake #layercake
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S'MORES CAKE using Marshmallow Fluff Frosting
hi guys! Using my Marshmallow Fluff frosting on this cake today! The chocolate looks amazing on this cake! I love the thickness of it! if you have seen my frosting video yet, make sure to click on over!