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Pages: [1]
on: July 22, 2018 12:42:19 PM 
Started by patty_o_furniture, Message by patty_o_furniture
Relevance: 67.8%
My 12 year old Slytherin girl is an exceptionally picky eater.  She won't really eat cake, won't eat ice cream unless it is homemade vanilla.  She lives on bread and cereal.  I've actually had to say, "No, you can't make brownies, you didn't eat dinner.  You only ate twelve rolls for lunch!" and then laughed for five minutes when I realized what I said.  That story being said, she wouldn't want cake and ice cream for her birthday party.  For her last bday party I made her a giant Reece's Peanut Butter Cup which she adored.  This year her friend party was a bonfire with smores.  She made a side comment, "I want a candle on a marshmallow.  That can be my birthday cake."  But that stuck with me and I saw in my head this whole round marshmallow tier for a cake.  Then as I was developing it in my head I decided it needed a graham base and chocolate layer.  Thus, Marshmallow Cake was born!

No pic of the graham layer, but here's the ganache.  I used three small spring form pans.  One larger for her cake and a taster for me.  Then there was still enough graham leftover for another tester.

My food torch ran out of fuel before a full toasted effect could take, but here's cut through.  Family said it needed more chocolate.  I can do it that way next time, but I was going for Marshmallow Cake, not necessarily Smore's Cake this time.

OMG it was so good.  But so very rich and sweet.

Graham Crust

1 tsp butter, for pan
10 rectangles of graham crackers
6 TBSP melted butter
1/3 cup granulated sugar

Preheat oven to 350*.  Use 1 tsp butter and coat the inside of a spring form pan.  Crush graham rectangles into crumbs either with food processor, or placed in a ziptop bag and hit with a rolling pin.  Add melted butter and sugar and mix until wet sand consistency.
Press mixture into springform pan.  Bake for 8 minutes and cool.


1 c. heavy cream
1 1/3 c. semi-sweet chocolate chips
1 TBSP honey
Pour cream, chocolate, and honey in an oven-proof bowl.  Place in microwave for 30 seconds and then stir.  Keep heating and stirring in the microwave on 30 second bursts until chocolate is mostly melted.  When mostly melted, keep stirring until mixture is smooth, letting the residual heat melt the last of the chips.
Pour over graham crust in your spring form pan, until as thick as you want your chocolate layer.  If you have any extra, place in a ziptop bag in the fridge.  You may want to remelt leftovers in the microwave at cake serving time and drizzle over the top of your slice.  


1/2 cup water
3 - 1/4 ounce envelopes unflavored gelatin

2 cups granulated white sugar
1/2 cup cold water
1 cup light corn syrup
1/4 teaspoon salt
1 TBSP vanilla extract
about 1/4 cup powdered sugar

Soften gelatin with cup water in bowl of stand mixer.

In a medium saucepan put 2 cups sugar, cup water, 1 cup corn syrup, and tsp salt.  Bring to a boil at medium to medium high, stirring.  When boiling, place saucepan lid on top for two minutes to let condensation wash down the sides.  Remove lid after two minutes and clip in candy thermometer.  Allow to reach 240* without stirring this time.

Start mixer on low speed, slowly pour in hot syrup into softened gelatin.  Gradually increase speed to high, beating for 8-12 minutes until bowl is softly warm to the touch and mixture is bright, shiny, and thick.

Stop mixer and add vanilla.  Beat again until mixed, about 15 seconds.  Spatula out sticky mixture into springform pan.  Try to smooth top as best you can.  Sift a light layer of powdered sugar on the top.  Let set for 8 hours or overnight on the counter.

Release spring form pan.  Tap or softly sweep off extra powdered sugar from top, and serve.  For an easier cut, set a knife in hot water for a minute and then dry completely.  Let the heat slice through the mallow layer.

You may top with a drizzle of extra ganache if you have any leftover.

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