Update: This cake was originally made in September 2011 and posted in April 2012. But I’ve got a lot more readers than I had way back then and since it’s summertime and the perfect season for camping and bonfires and s’mores… I thought I’d share it again! My photography has improved a little since 2011, but the photos aren’t too bad and if you’re in the market to make a giant s’mores cake, I hope my notes will help you out!
This Giant S’mores Cake is almost all chocolate! I made this cake last fall and I have to tell you… I wasn’t sure it was going to work out with that cake teetering on top… but it did! And since it was a success, I thought I’d share How to Make a Giant S’mores Cake!
And note… when I say giant – I mean really really BIG! This cake will serve 50-70 people (depending on serving size).
The “graham crackers” are each 10″ square chocolate cakes (I have Magic Line pans… love ‘em!!) covered with brown sugar butter cream (very similar to the frosting on these Chocolate Chip Cookie Dough Filled Cupcakes). After frosting the cakes (and before the frosting crusted), I pressed graham cracker crumbs all over the surface then added butterscotch chips for the “holes”.
The “chocolate bar” on the s’mores is a thin layer of brownie covered in dark chocolate fondant, and the “marshmallow” is 2 layers of chocolate cake covered and filled with vanilla buttercream and deliberately ripply marshmallow fondant (so it looks melty). I also trimmed the top of the 8″ round cake a little bit so that the top would sit a little wonky.
While this is not every detail, here’s a summary of how to stack it up:
- Put a 10″ square cake on a prepared 12″ square board (it should already be frosted and covered with graham cracker crumbs).
- Lay a 8″ square of brownies in the center (already covered in dark brown fondant or frosting)
- Mark the cake for where you’ll need to center the 8″ round cake, then measure, cut and push in the bubble tea straws. See more details about this here.
- Put the assembled 8″ round cake on top of the bubble tea straws and make sure it’s centered.
- Repeat the steps with bubble tea straws, preparing the 8″ round cake to hold the 10″ square on top.
- Next stack the other finished 10″ square cake on top (it has a 10″ square cake board underneath it).
- Drive a sharpened dowel rod through the center of all the cakes – top to bottom. Again, see this post for more info about doweling.
- Touch up the top of the cake to cover the dowel hole and you’re finished.
Did I miss anything? Any questions about this cake? Please leave them in the comments and I’m happy to answer & help!