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Giant S’Mores Sandwich Cake

July 10, 2017

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A GIANT Version Of Your FAVE Campfire Classic!

Get The Cakebook!

Giant S’Mores Sandwich Cake

A GIANT Version Of Your FAVE Campfire Classic!

Get The Cakebook!

Whoever thought of calling these ooey-gooey sweet summer treats S’Mores was an absolute genius. The crunchy graham crackers, the melted chocolate and that perfectly toasted, smoky marshmallow - YUM!! You truly can’t have just one.

That’s why I’ve decided to make a GIANT S’More Cake! To do this, I baked two large graham cracker cookies and sandwiched them between an all-chocolate ‘piece of chocolate’ cake and my Ultimate Vanilla cake that I layered with Italian Meringue buttercream, toasted mini marshmallows and covered it entirely in marshmallow fondant that I toasted with my brulée torch.

Marshmallow lovers, you’re definitely gonna want S’More of this cake!

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Baking the Cake:

6 lbs of Yo’s Ultimate Vanilla Cake
3 lbs of Yo’s Ultimate Chocolate Cake (half the 6lb recipe)
1 recipe of Yo’s Giant Graham Cracker Cookie

Icing The Cake:

Decorating The Cake:

1 recipe of Yo’s Marshmallow Fondant
1 recipe of Yo’s Modelling Chocolate, using dark chocolate
Icing Sugar
Yo’s Royal Icing

Item Name:	Availability:
1 - 10" Cake Pan, lined with parchment paper
2 - 8" Cake Pans, lined with parchment paper
Rubber Spatula
Ruler
Serrated Knife
Small Serrated Knife
Small Icing Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Rolling Pin
Paring Knife
Baking Sheet
Brulée Torch
Broiler
Wooden Dowel
Simple Syrup Squeeze Bottle	Add to Cart -

Prepare Graham Cracker Cookies

Prepare your two Graham Cracker cookies according to this recipe here.

Note: I would definitely recommend that step be done the day before you’re planning on making your Giant S’Mores cake!

Prepare Modelling Chocolate

This step should also be done the day before you’re planning on making this Giant S’Mores cake. Prepare one recipe of my Modelling Chocolate - this time, using dark chocolate in the place of white chocolate. (You can see how I did this in my Nanaimo Bar cake!) Cover and refrigerate overnight.

Note: Feel free to use regular corn syrup instead of clear corn syrup for this Modelling Chocolate recipe. Because we’re swapping the white chocolate with darker chocolate, the colour of the corn syrup won’t matter anymore. It works either way!

Prepare Marshmallow Fondant

Prepare your Marshmallow Fondant according to this recipe here.

Bake Chocolate Cake

Prepare 3 lbs of Yo’s Ultimate Chocolate Cake and pour into one 10-inch square cake pan. Bake at 350 degrees for 45 minutes, or until a toothpick comes out clean. Cool cake completely in its pan, sitting on a wire rack.

Bake Vanilla Cakes

Prepare 6 lbs of Yo’s Ultimate Vanilla Cake and pour into two 8-inch round cake pans. Bake at 350 degrees for 55 minutes, or until a toothpick comes out clean. Cool cake completely in its pan, sitting on a wire rack.

Prepare Buttercream & Ganache

Prepare your Italian Meringue Buttercream and Dark Chocolate Ganache. Set aside.

Prepare Simple Syrup

Prepare your Simple Syrup and set aside at room temperature.

Level Chocolate Cake

Once your cakes are completely cool, gently remove them from their pans. Take your square Chocolate cake and level it with a serrated knife.

Shape Your Chocolate Cake

To create those ‘grooves’ that you normally see separating the pieces of a chocolate bar, use a ruler and a serrated knife to divide your cake into six sections - one vertical line, and two horizontal lines. Once you’re happy with the way you’ve divided your cake, carve out your lines into little “V”-shaped valleys, similar to the method I used when carving my Giant Popsicle cake.

Level Vanilla Cakes

Take your two cooled Vanilla cakes and level them with a serrated knife. Cut off all the caramelization from the bottom and sides of the cakes, as well. Next, slice each cake in half horizontally, so that you are left with four equally-sized round cake layers.

It’s Simple!

Place all of your cake layers onto a flat surface and shower them with a layer of simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.

Toast Some Marshmallows

Spread a layer of mini marshmallows onto a lined baking tray. Place under a broiler for no more than 5 minutes, or until the tops of your marshmallows are a nice toasted golden-brown colour. Set aside.

Stack & Fill Vanilla Cakes

Starting with your first layer of Vanilla cake, spread a bit of Italian Meringue buttercream onto the surface of your cake. Next, place some toasted marshmallows all over the surface and spread on more buttercream. Repeat this process with your remaining layers of Vanilla cake.

Note: Don’t worry about stacking your cake perfectly! In the end, you actually want the shape of your cake to look imperfect, like a melted toasted marshmallow, so stack your cakes in a way that they don’t perfectly align above the next one.

Crumb Coat & Chill

Crumb coat your Chocolate cake with dark chocolate ganache using a small offset spatula, making sure to spread the ganache into the grooves, too. Next, crumb coat your Vanilla cake with plain Italian Meringue buttercream. Chill cakes in the fridge for about 20 minutes.

Ice & Chill

Remove cakes from the fridge and ice again with their respective fillings, creating a smooth finish. Chill for another 20 minutes. Once chilled, smooth out any ridges and set aside.

Cover Chocolate Cake

Knead your modelling chocolate so that it gets nice and pliable. Once it softens up, roll it out until it’s large enough to cover your chocolate cake. Drape the modelling chocolate over your cake and quickly smooth it into the grooves and around the edges. Cut away any excess with a sharp paring knife. Next, use a dowel to press your modelling chocolate further into the grooves of your cake, enhancing the overall look. Set aside.

Note: Modelling chocolate sets much faster than fondant, so work quickly throughout this whole step!

Cover Vanilla Cake

Roll out your marshmallow fondant so that it’s less than ¼ of an inch thick. Gently pick it up and drape it over your entire Vanilla cake. Instead of smoothing it to your cake, use your fingertips to fold the fondant under itself, creating unique ripples around the cake so that it looks like the outer layer of marshmallow is melting - just like it does when you squeeze a s’more together! Once you reach the bottom, trim away any excess with a sharp paring knife. Let your cake chill in the fridge to fully set up before moving on to the next step.

Get All Toasty!

Take your covered Vanilla marshmallow cake out of the fridge and remove it from its cake board. Place your cake on top of an upside-down cake pan and brulée the sides, making sure to vary the amount of toastiness throughout instead of keeping it one unified colour. That way, it will look more like a perfectly imperfect roasted marshmallow! Once you are happy with the way the marshmallow looks, set aside.

Assemble Your S’More

It’s time to assemble - which is ALWAYS the best part of making a S’More! First, take one of your giant graham cracker cookies and place it upside down onto a cake board. Gently place your ‘piece of chocolate’ cake on top of the graham cracker. Next, place your roasted marshmallow cake carefully overtop of the chocolate piece. Finally, spread a bit of royal icing over the top of your marshmallow cake before placing your last graham cracker cookie on top.

Note: I found it helpful to run a sharp paring knife underneath my marshmallow cake layer to help pick it up off of the cake pan, just in case the fondant stuck to the pan while it was being bruleed.

Congratulations!

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Giant S’Mores Sandwich Cake

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Prepare Graham Cracker Cookies

Prepare Modelling Chocolate

Prepare Marshmallow Fondant

Bake Chocolate Cake

Bake Vanilla Cakes

Prepare Buttercream & Ganache

Prepare Simple Syrup

Level Chocolate Cake

Shape Your Chocolate Cake

Level Vanilla Cakes

It’s Simple!

Toast Some Marshmallows

Stack & Fill Vanilla Cakes

Crumb Coat & Chill

Ice & Chill

Cover Chocolate Cake

Cover Vanilla Cake

Get All Toasty!

Assemble Your S’More

Congratulations!