• 8/10 Nat'l S'mores Day - 3b

    From Dave Drum@1:229/452 to All on Mon Aug 9 12:02:16 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: S'mores Cake - Part 2
    Categories: Cakes, Desserts, Chocolate
    Yield: 9 servings

    DIRECTIONS CONTINUE

    Evenly divide the graham cracker mixture between the 3 pans. Press into
    the bottom of each pan to create an even layer, making sure to keeping
    the graham crackers from moving up the sides of the pans.

    Place the pans into the freezer to set for at least 20 minutes, or until
    very firm almost "frozen". After they are set, the graham cracker crust
    layers are ready to use.

    MARSHMALLOW BUTTERCREAM FROSTING: To the bowl of a stand mixer fitted
    with either the paddle or whisk attachment (or a handheld electric
    mixer**) add all the ingredients, begin mixing on low speed until the
    confectioners' sugar starts to combine.

    After about 1 minute of mixing, turn speed up to medium for 30 seconds
    and mix before turning it up to high. Allow the buttercream to mix on
    high speed for another 4 minutes.

    After it's done whipping up, use to frost cake, by either piping it,
    dolloping it on, or spreading it. Frosting may be stored airtight in
    the fridge for up to 1 month.

    CAKE ASSEMBLY: To a cake stand or plate, place one of the graham cracker
    layers. They should be very firm and easy to manipulate and the plastic
    wrap will slip right off. Next, lay one on it the cooled cakes on top.

    Using a rubber or offset spatula, frost the chocolate cake with
    Marshmallow Buttercream Frosting. The buttercream layer should be about
    1/8" thick.

    Fill a piping bag fitted with a coupler and a round 1A piping tip with
    marshmallow buttercream and pipe a border around the edge of the cake.

    Spoon on about 1/4 cup of marshmallow fluff or marshmallow creme and
    spread to the buttercream border as best you can. Let it set for a
    moment so that it finishes spreading itself out.

    Using a kitchen torch on medium low heat, toast the marshmallow fluff,
    staying a few centimeters away so as not to burn it. It will just take a
    few seconds toast to a nice brown color. Make sure not to torch/toast
    the homemade marshmallow buttercream frosting because it will melt. Only
    marshmallow fluff/creme can withstand torching.

    Repeat steps 20 to 22 once more with another layer of graham cracker
    crust, cake, buttercream, and so forth. For the third layer, layer on
    the last graham cracker crust and chocolate cake.

    CRUMB COAT: Frost the top and sides of the cake with a thin layer of
    buttercream. This is just the crumb coat so don’t worry if the graham
    cracker crust comes apart and there are pieces of it throughout the
    frosted cake. The crumb coat should almost be thin enough to see the
    cake through.

    Place cake in the fridge for 20 minutes to allow the crumb coat to set
    so that when you do frost it, the pieces in the crumb coat don’t move
    through the frosting.

    FROSTING THE CAKE: Once the crumb coat has set, frost the sides and the
    top with the remaining marshmallow buttercream frosting. You should
    still have about 1/3 to 1/3 cup of frosting in your piping bag which
    will be used for the top.

    Using an offset spatula, smooth the sides out by holding the spatula
    parallel to the cake at a 45º angle. It will take a few times
    around the cake to smooth it out the sides. To smooth out the top, place
    the offset spatula at a 45º angle at the edge and pull in towards
    the center of the cake. Go around the cake until the edges are smoothed
    down and somewhat square.

    Pipe dots about the size of a quarter onto the cake about one centimeter
    from the edge. Pipe the remaining frosting in a circle in the center of
    the cake. This is used to hold the marshmallows in place.

    Using your hand, press crushed graham crackers onto the sides of the
    cake.

    Pile about 12 homemade marshmallows or large store bought marshmallows
    onto the center of the cake and work outwards. Don’t lay them all flat
    because when you start stacking, they will tumble. It's best to lay them
    at all different angles. Using your torch, on medium-low heat, toast the
    marshmallows until they are charred to your liking.

    Once you have toasted the marshmallows, place several chocolate bars on,
    around, and in between the marshmallows. I put a couple of whole mini
    chocolate bars on as well as a few broken pieces. The chocolate pieces
    will begin to slightly melt on their own from the residual heat in the
    marshmallows if using homemade. However, if they do not melt, and/or
    you're using store bought, you can use your torch to heat them for just
    a few seconds to create a melty chocolate effect noting that if you get
    too close to the chocolate or heat it for too long, it will burn.

    Cake will keep airtight at room temp in a cake stand with a domed lid
    for 2 to 3 days or in the fridge for 5 to 7 days.

    RECIPE FROM: https://www.averiecooks.com

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