Marshmallow Fault Line S'more Cake recipe and tutorial - Graham Cracker Cake and Chocolate Frosting
6.2 هزار بار بازدید -
4 سال پیش
-
This S'mores Cake is the
This S'mores Cake is the epitome of Summer. Delicious, rich and all the flavors of a S'more
___↓↓↓↓↓↓ CLICK "SHOW MORE" TO GET RECIPE ↓↓↓↓↓↓↓↓ ___
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Graham cracker cake layers surround a 4 inch layer of pure marshmallow. Frosted fault line style with rich chocolate swiss meringue buttercream and topped with toasted homemade marshmallow frosting.
Want to catch more Live Cake videos? Check out my "Live Streamed Cake Videos" playlist here Live Cake Decorating video tutorials
Graham Cracker Cake
3 C All purpose flour
2 1/2 C graham cracker crumbs (3 packages)
4 1/2 tsp baking powder
2 tsp cinnamon
3 C granulated sugar
1 tsp salt
12 Tbsp butter softened
6 lrg eggs room temperature
1 C greek yogurt or sour cream
3/4 C Mayonnaise
2 Tbsp vanilla
1 1/2 C whole milk
Preheat oven to 350 F
Prepare four 7 inch cake pans - parchment circles and non stick spray on the sides
In a medium-sized mixing bowl or stand mixer, mix together flour, graham cracker crumbs, baking powder, sugar and salt and cinnamon
Add butter and mix on medium-low speed until you end up with a fine crumb
In a small mixing bowl, whisk together eggs, yogurt, mayo, and vanilla until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined. The batter will be wet.
Divide into the four cake pans
Bake 35-40 mins until a cake tester comes back clean. the cake should bounce back when you press on the top
Marshmallow layer
3 Tbsp unflavored gelatin powder
1/3 C cold water
3 C granulated sugar
1 1/2 C water
1 1/2 tsp vanilla
Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell.
In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.
Add the swollen gelatin and dissolve.
Raise the temperature to medium and bring to a boil – once it comes to a boil don't stir anymore.
Boil steadily, but not vigorously, until the mixture hits 230-234 (thread stage) – remember to adjust for your altitude. It should take 7-15 mins.
Remove from the heat, pour into a bowl, or mixer and start to beat
once it's white and starting to thicken up add the vanilla
continue to beat the mixture until very thick and white. When you turn off the mixer the mixture should become smooth after about 5 seconds.
prepare a 7 inch cake pan with a parchment circle on the bottom and non stick spray over the parchment circle and up the sides
pour the mixture into the pan
spray a piece of plastic wrap with more non stick spray and press onto the top of the marshmallow.
Let set completely
Chocolate Ganache buttercream
20 oz chocolate chopped
1 C heavy whipping cream
2 tbsp light corn syrup
2 C butter slightly softened
3-4 C powdered sugar
Place the chocolate into a large bowl
in a saucepan heat the cream - until just about to simmer
Pour it over the chocolate and let it sit for 5 mins - then stir
Let the ganache cool to room temp
Beat the butter until light and thick
Add the corn syrup and beat
add 2 C of the powdered sugar and beat
add more powdered sugar until you achieve a thick buttercream
pour the ganache into the buttercream and beat.
Chill for 5-15 mins in the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness
Marshmallow frosting
4 lrg egg whites
3/4 C granulated sugar
6 Tbsp light corn syrup
1 tsp vanilla
Put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form.
Transfer mixture to a room temp mixing bowl, (or place warm bowl into a bowl if ice to cool it down) add vanilla and beat with electric mixer with whisk attachment on Med high until stiff peaks form.
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
[email protected]
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: ashleemarie.com
Instagram: instagram.com/ashleemariecakes
___↓↓↓↓↓↓ CLICK "SHOW MORE" TO GET RECIPE ↓↓↓↓↓↓↓↓ ___
Subscribe to my channel https://youtube.com/ashleemariecakes?...
Graham cracker cake layers surround a 4 inch layer of pure marshmallow. Frosted fault line style with rich chocolate swiss meringue buttercream and topped with toasted homemade marshmallow frosting.
Want to catch more Live Cake videos? Check out my "Live Streamed Cake Videos" playlist here Live Cake Decorating video tutorials
Graham Cracker Cake
3 C All purpose flour
2 1/2 C graham cracker crumbs (3 packages)
4 1/2 tsp baking powder
2 tsp cinnamon
3 C granulated sugar
1 tsp salt
12 Tbsp butter softened
6 lrg eggs room temperature
1 C greek yogurt or sour cream
3/4 C Mayonnaise
2 Tbsp vanilla
1 1/2 C whole milk
Preheat oven to 350 F
Prepare four 7 inch cake pans - parchment circles and non stick spray on the sides
In a medium-sized mixing bowl or stand mixer, mix together flour, graham cracker crumbs, baking powder, sugar and salt and cinnamon
Add butter and mix on medium-low speed until you end up with a fine crumb
In a small mixing bowl, whisk together eggs, yogurt, mayo, and vanilla until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined. The batter will be wet.
Divide into the four cake pans
Bake 35-40 mins until a cake tester comes back clean. the cake should bounce back when you press on the top
Marshmallow layer
3 Tbsp unflavored gelatin powder
1/3 C cold water
3 C granulated sugar
1 1/2 C water
1 1/2 tsp vanilla
Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell.
In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.
Add the swollen gelatin and dissolve.
Raise the temperature to medium and bring to a boil – once it comes to a boil don't stir anymore.
Boil steadily, but not vigorously, until the mixture hits 230-234 (thread stage) – remember to adjust for your altitude. It should take 7-15 mins.
Remove from the heat, pour into a bowl, or mixer and start to beat
once it's white and starting to thicken up add the vanilla
continue to beat the mixture until very thick and white. When you turn off the mixer the mixture should become smooth after about 5 seconds.
prepare a 7 inch cake pan with a parchment circle on the bottom and non stick spray over the parchment circle and up the sides
pour the mixture into the pan
spray a piece of plastic wrap with more non stick spray and press onto the top of the marshmallow.
Let set completely
Chocolate Ganache buttercream
20 oz chocolate chopped
1 C heavy whipping cream
2 tbsp light corn syrup
2 C butter slightly softened
3-4 C powdered sugar
Place the chocolate into a large bowl
in a saucepan heat the cream - until just about to simmer
Pour it over the chocolate and let it sit for 5 mins - then stir
Let the ganache cool to room temp
Beat the butter until light and thick
Add the corn syrup and beat
add 2 C of the powdered sugar and beat
add more powdered sugar until you achieve a thick buttercream
pour the ganache into the buttercream and beat.
Chill for 5-15 mins in the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness
Marshmallow frosting
4 lrg egg whites
3/4 C granulated sugar
6 Tbsp light corn syrup
1 tsp vanilla
Put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form.
Transfer mixture to a room temp mixing bowl, (or place warm bowl into a bowl if ice to cool it down) add vanilla and beat with electric mixer with whisk attachment on Med high until stiff peaks form.
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
[email protected]
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: ashleemarie.com
Instagram: instagram.com/ashleemariecakes
4 سال پیش
در تاریخ 1399/03/20 منتشر شده
است.
6,233
بـار بازدید شده