Subj : 8/10 Nat'l S'mores Day - 3b
To   : All
From : Dave Drum
Date : Mon Aug 09 2021 12:02:16

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

  Uncle Dirty Dave's Archives

MMMMM

.... January 20, 2021 - The end of an error!

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