Last Sunday, June 3, was Alexander’s 13th birthday. It took me a moment to absorb the fact that I now have two teenagers in the house.
Two. Due. Dos. Holy cannoli!!
Fortunately, I am blessed with the most amazing, wonderful, outstanding children ~ that would never dream of giving me any grief.
Ok, I made that last part up…. but the first part is 100% true.
So for his birthday, I wanted to do something different…. I mean, he requested a chocolate cake, but that’s not anything “spectacular”. I thought about his favorite dessert – s’more’s…. and after a little research, copied an idea that I saw floating around.
S’More’s Birthday Cake
This was truly epic….. an idea that translated into something so phenomenal…. and it certainly didn’t hurt that the other kids at Alexander’s birthday party thought I was a genius..
I have to revel in that ……. it doesn’t happen very often …..
How did I do it? Simple – like most things, I broke it down into workable steps and it came together in no time…
First, I made a standard graham cracker crust (crushed graham crackers, and enough melted butter to hold it together) and patted the mixture into a thin, even layer inside two 9″ cake pans that I’d lined with a round of parchment paper.
Then, I made my favorite chocolate cake batter (the recipe is here) and divided it between the crust lined pans.
After the cakes were baked and cooled, I made the marshmallow frosting (recipe is below). I placed one cake layer on the plate, slowly removed the parchment paper, then spread a layer of marshmallow frosting carefully over the cake. I placed the second layer on top of the frosting, cake side down, and again removed the paper.
I mention removing the paper twice because let’s just say I almost *almost* forgot it. And then I would have had some ‘splaining to do. Paper mixed with cake ….. nahhh it’s not working for me.
Anyway, I covered the entire cake with the remaining frosting, then broke out my trusty blowtorch and toasted the entire thing.
The combination was outstanding, the idea was superb and the kids loved it. Really, in the grand scheme of things, what more could you ask for?
Ok… a better picture perhaps, but I was lucky there was anything left over…..
Marshmallow Frosting – taken directly from Dorie Greenspan
- 1/2 cup egg whites (about 4 large)
- 1 cup sugar
- 3/4 teaspoon cream of tartar
- 1 cup water
- 1 tablespoon pure vanilla extract
Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.