Spring Themed Palette Knife Painted Cake – Tutorial

Happy First Day of Spring! To celebrate I decided to try my hand at a Palette Knife Painted Cake. Using a spatula and buttercream frosting you basically paint a picture, design, flowers onto the sides of a cake. It’s definitely a lot more forgiving that piping a design on a cake and cake easily be fixed with a little more buttercream and some extra strokes of your spatula.

I used a yellow box cake mix to bake a two layer 6-inch cake. While the cake was cooling I whipped up a batch of my go-to Fluffy-Vanilla Frosting from Martha Stewart. I reserved about 3/4 cup of the frosting and then applied a thin crumb coat to the cake and then refrigerated the cake for about 30 minutes. While the cake was in the refrigerator I tinted the reserved 3/4 cup yellow and tinted the remaining frosting teal, for the background of the cake.

I then applied a generous amount of frosting to the cake and smoothed it as much as possible. I wanted a fairly thick layer of frosting around the cake for the next steps.

Next, using the tines of a fork I created a basket weave pattern around the cake. To begin, I placed the tines of a fork at the base of the cake and dragged them upwards about 1-inch. You don’t want to press so deeply that you are touching the cake though, hence, having a thick coat of frosting on the cake. Then, holding the tines horizontally above the first set of lines on the left I dragged the fork to the right stopping when I reached the last line from the bottom set of lines. I repeated this pattern up the side of the cake until I reached the top. I then started the next row with a set of horizontal lines, and then vertical and so forth. Continuing the alternating pattern until the entire cake was covered.

I then reserved about a tablespoon of the teal frosting and then tinted the remaining frosting green by adding in green gel food coloring. Using a tapered spatula and starting at the base of the cake I began dragging the tip of the spatula through the buttercream to create stems. Making sure not to press too deep as to touch the cake, but, going deep enough to create a channel. I passed the spatula through a few times to make sure it was deep enough making sure to wipe the spatula between each pass. I did this around the cake and even added in a few smaller channels between the larger stems.

To paint these channels, I picked up a small dollop of the green frosting and then using my fingers I round the frosting onto the tip of spatula so it was smooth. Next, I simply dragged the frosting through the channels. I repeated this step – making sure to wipe the spatula between each pass – until all of my stems were painted with frosting. At this point I placed the cake in the refrigerator for about an hour.

After the hour, I removed the cake from the refrigerator. Using the reserved yellow buttercream I painted flowers onto the cake. Using a rounded spatula I picked up a small dollop of yellow frosting and once again smoothed it with my fingers. I then pressed the dollop onto the cake and pulled the spatula away to create a petal. I continued doing this around the cake. I’ll admit, my petal didn’t come out exactly as I had hoped. This step actually reminded me of the pulled dot design on a cake. I actually wondered afterwards if it would have been easier to create the petals using that technique, although then the cake wouldn’t completely be a palette knife painted cake then.

I got the idea for this cake from The Cake Blog, for more detailed instructions click here .

 

YouTube Themed Cake

My blog started with an Elmo Cake for my niece’s birthday, and throughout the years there have been other character themed cakes, Minnie Mouse, Frozen, Trolls and last year’s Descendants. As you can see the themes aged as she did and by whatever was popular at the time. Well, fast forward 7 years and for her 9th birthday she requested a YouTube Cake. Initially she said she wanted the Cookies and Cream Cake I made a few months back (her younger sister will only eat Oreos in mini form thanks to that cake) but I guess she wasn’t ready to let go of a themed birthday cake just yet. Who knows what next year will bring, or what I will be making for my younger niece come June. I am thinking she’ll still want some sort of character.

Now, a YouTube cake sounded easy enough. It didn’t require any special decorations, the colors were simple (white, black and red) and I pretty much had all of the tools I needed to make it. But, there was one thing. While looking at some cakes on Pinterest and Instagram, I noticed that people opted to make their YouTube themed cakes round, but, I felt it really should be a square cake. Not that that was an issue, but then I wondered, how would I cover it in fondant? I sometimes have mishaps when covering round cakes (they seem to always tear) so I could only imagine that covering a square cake would be even more difficult. Especially trying to get the edges sharp. So, I thought, isn’t there a way I could panel the fondant. And of course a quick Google search assured me that yes, fondant paneling was possible and from the looks of it easier – I am actually thinking of trying the technique on the next round cake I make that needs to be covered in fondant. I decided to watch a few videos just to pick up a few tips and tricks. And I quickly learned that one of the keys to fondant paneling is to freeze the fondant for a few minutes after rolling and cutting it so it’s firm and easier to trim and place on the place.

I began by baking two 9-inch square chocolate cakes. After letting the cakes cool, I wrapped them in plastic wrap and left them on my kitchen counter. The following day I made a chocolate mousse filling for the cake and I took a major short-cut and used store bought chocolate frosting. I haven’t quite mastered making chocolate frosting myself. Anyone have a good foolproof recipe they can share? I leveled, filled and frosted the cake and then placed it in the refrigerator overnight.

The next day it was time to cover the cake in fondant. Normally I use confectioners’ sugar to dust my rolling mat and pin, but, opted this time to use cornstarch and what I found was that the fondant didn’t get as soft. I began by cutting a square piece for the top of the cake. To leave room for error, I cut the fondant about a quarter of an inch larger than what I needed it to be. To place it on the cake, I matched it to one corner of the cake so all I would have to trim was two sides. Now, I didn’t place this piece in the freezer since I thought it would be easy to trim it since it was just lying flat on the cake, a mistake. While I was able to trim it, it would have been easier had it been frozen.

Next, I covered the sides of the cake. Before I started though, I decided which sides of the cake would be the front, back and sides. This is important as you cover the sides of the cake first before the front and back. Since the cake is a square, all of the sides were the same length and width. I rolled and cut two pieces for the sides and placed them in the freezer on a cookie sheet for 5 minutes. After the 5 minutes I removed them and before placing them on the cake, I lightly brushed the cake with water so the fondant would adhere better. As I did with the top piece, I lined the fondant piece with one bottom corner of the cake and then used my fondant smoother to smooth (and stick) the fondant onto the cake. I then trimmed the fondant. I used a small knife that I sharpened. I think next time I will purchase an X-Acto knife to get a cleaner and closer cut. I repeated this three more times and was pretty happy with my end result. It wasn’t perfect, but, I was happy that I didn’t have any mishaps and that my fondant actually stuck to the cake and that I had clean edges and no fondant tears! I would have benefitted from trimming my cake prior to frosting it so it would have sharper and cleaners sides. Each time is a learning experience so I am sure next will be better.

Then it was time to make this square into a YouTube cake. I cut out letters and a triangle (for the play button) using white and black fondant. For the red pieces, I actually used a band aid cookie cutter I purchased to make a Doc McStuffins themed cake a few years back.

And to cover up the unfinished edges around the cake, I decided to put a black trim over it. To adhere all of these pieces I lightly brushed the back of them with a little water. And that was it. This cake was a hit with the Birthday girl and everyone who saw it!

This is the recipe I used for the chocolate cake. I have been using it for years now and haven’t had any issues or complaints. As for the chocolate mousse, I used the mousse recipe I made for the Spice Cupcakes and instead of using a box of pumpkin spice Jell-O mix I used chocolate.

Happy Holidays!

How was your Thanksgiving? Mine was good… Surrounded by loved ones, delicious food and sweet-tooth satisfying desserts. Of course, I did my fair share of baking… Key Lime Pie, Pumpkin-Brownie Swirl Pie, Pumpkin Pie, a Pumpkin Tiramisu Cake and the below Pear Cranberry Pie, just to name a few things.

 

I’ll admit that I took some major shortcuts when it came to making the crust for this pie. First off, I used a frozen deep dish pie crust as the base and for the lattice pattern I used refrigerated pie crust that I cut into strips to weave and braid and then added a decorative border with leaf cut-outs. I decided to brush the pie with milk prior to baking – I usually use an egg, but, after all of the baking I did I was feeling lazy and didn’t feel like cracking and whisking an egg – so I made sure to dab a little milk under the leaf border so to that the leaves and the lattice and braided strips would adhere to the crust. One other thing to note, I let the frozen crust sit out at room temperature for a few minutes after filling it so that it would be easier for my top crust stick to it. As for the filling, if you’ve never had pear pie you should definitely try one. For me, pear pie isn’t as sweet as apple pie and while I do bake a lot I actually don’t like things that are overly sweet. If you want the best of both worlds, try this Brown Butter & Vanilla Pear Pie I made last year for Thanksgiving. While the filling consists mainly of pears, there is 1 apple in the mix. As for the recipe for this or, I got it from the premiere issues of Magnolia Journal last year. You can find the recipe here.

Now that Thanksgiving is over I am looking forward to Christmas and New Year’s. I can’t believe how quickly the year has flown by. Fourth of July honestly feels like it was just a few short weeks ago, but, it was more like 5 long months ago. Today marks my three-month anniversary at my new job, oh yeah, I never mentioned that, I got a new job. I was working part-time before but I am now working full-time, which has given me some challenges when it comes to writing blog posts and sometimes baking, but, not really. I can always squeeze in some time for baking.

Next week I will be bringing you my 3rd annual Cookie Palooza… Hopefully you’ll try at least one of the recipes and just maybe it will become one of your staples. One of the cookies is actually one I am planning on making and gifting later this month, oops, later next month – we are still in November. I kind of like that Thanksgiving was early this year. I feel like it cuts down on the panic of realizing that the next set of holidays are just around the corner. Although, I was at Walmart a few weeks ago and seeing people shopping for what seemed like Christmas gifts already had me panicking a bit. Like I was short on time to get things done. Yikes! I have to-do lists everywhere I look.

The second week in December I am bringing you something new… A Holiday Cake Week. The idea came about last year when I never seemed to get the time to post about a Yule Log Cake I made and then some Snickerdoodle Cupcakes I made. So, I figured I would save the write-up for both and create a special week for them this year. Rounding out the five is a Pull-Apart Cupcake Christmas Wreath, a Rum Cake and a Rainbow Cookie Cake. Yum!

So, sit back, enjoy this last month of the year and don’t forget to indulge in some delicious treats. ‘Tis the season!

Cookies and Cream Cake

If you love Oreos then this is the cake for you… A Cookies and Cream cake that has crushed Oreos baked into the batter as well as crushed Oreos folded into the buttercream.

I took the easy route and opted to use a box cake, a Duncan Hines Classic White Cake Mix to be exact. I made one minor adjustment to the batter, I added in an extra 1/4 cup of water so that the Oreo crumbs wouldn’t thicken the batter too much. Once the batter was ready, I then folded in a cup of Oreo crumbs. To create the crumbs I placed a bunch of Oreos in a Ziploc bag, sealed it and then rolled it with a rolling pin. I left some of the Oreos in fairly large crumbs so that the cake wouldn’t just be speckled with little pieces of Oreos, but have some noticeable pieces. I then divided the batter between two 8-inch round pans that I sprayed with baking spray and baked it in a350 F preheated oven until a cake tester inserted in the middle came out clean, about 25 to 30 minutes. I let the cakes cool for a few minutes and then inverted them on wire racks to cool completely.

Meanwhile, I made the frosting. My go-to frosting is a Fluffy Vanilla Frosting that I got from a Martha Stewart cookbook and have been using for quite some time now when it comes to decorating my cakes. It tastes good (not overly sweet) and holds up well to piping and tinting. If frosting is too soft when you tint it it will only get softer and when you try to pipe it it inevitably droops. While I love using the frosting, I am not a fan of making it. It involves adding the confectioners’ sugar 1/2 cup at a time and raising and lowering the speed of my stand mixer. What ultimately happens, even though I cover the mixer with a kitchen towel, is sugar dust gets everywhere on my counter. I was also concerned that the recipe wouldn’t yield enough frosting to fill, frost & decorate the cake. So, while doing a little research for this cake – I couldn’t decide in the beginning if I should make the cake from scratch or use a box mix – I came across a buttercream frosting that incorporated crushed Oreos that I decided to try. I began by beating the butter in my stand mixer until it was light and fluffy and then added in confectioners’ sugar and heavy cream and mixed it on low speed until the sugar was incorporated and then slowly raised it to medium until everything was well blended. Using a rubber spatula I folded in Oreo cookie crumbs. You may be tempted to make the frosting in advance and then store it in the refrigerator. I suggest not doing that. Doing so will allow the cookie crumbs to soften and when you go to use it your frosting may end up looking more gray than speckled with Oreos.

Once the cake cooled I torte both to remove the small dome that formed during baking and then spread some of the frosting on one the cakes and then topped it with the other. I then crumb coated the cake and refrigerated it for about 15 minutes so the frosting could set and then finished frosting it. I had some remaining Oreo crumbs so I pressed them along the bottom of the cake.

Next, I made the chocolate ganache that I poured on top of the cake and spread around. Using a squeeze bottle I tried to create a chocolate drip around the cake. Unfortunately it was a bit warm in my house so the chocolate didn’t set well (even after refrigerating it for a few minutes) so it was a bit runny, hence the chocolate drizzle running down the sides of the cake. Oh well! Finally, using a Wilton 1M tip I piped dollops with the remaining frosting on top of the cake and place a mini Oreo in each one. A little tip, if you plan on piping frosting that has crumbs in it make sure your tip is large enough for the crumbs to pass through. I actually had a few instances of the crumbs getting stuck.

And there you have it… A Cookies and Cream Cake.

 

Cookies and Cream Cake

Ingredients:

For the Cake:

1 15.25 oz. white cake mix

3 large egg whites

1 1/4 cups water

1/3 cup vegetable oil

1 cup Oreo crumbs

 

For the Frosting:

3 sticks unsalted butter, at room temperature

5 cups confectioners’ sugar

1 1/3 cups Oreo crumbs

1/4 cup heavy cream

 

For the Chocolate Ganache:

1 cup (8 ounces) semi-sweet chocolate (can use chocolate chips or a baking bar chopped)

1/2 cup heavy cream

 

*You will need 1 package of Oreos and 1 small container of mini Oreos

 

Directions:

Preheat the oven to 350 F. Spray two 8-inch round cake pans with baking spray or butter and flour.

In a large bowl combine the cake mix, egg whites, water and oil. Prepare according to box directions then fold in the Oreo crumbs. Divide the batter among the two pans and bake in the preheated oven for 25 to 30 minutes, until a cake tested inserted in the middle comes out clean. Let the cakes cool in the pans for 15 minutes and then invert them on a wire rack to cool completely.

While the cakes are cooling make the frosting. Beat the butter on medium speed until light and fluffy. Add in the confectioners’ sugar and heavy cream and beat on low speed until incorporated and then raise the speed to medium and continue beating until well blended. Using a rubber spatula fold in the Oreo crumbs.

Once the cake has cooled, torte, fill and apply a crumb coat. Refrigerate the cake for about 15 minutes.

While the cake is in the refrigerator make the chocolate ganache. Place the chocolate in a bowl. Warm the heavy cream in a small saucepan over low heat until steaming and then pour over the chocolate. Let sit for 5 minutes and then stir until smooth. Set aside until ready to use.

Remove the cake from the refrigerator and finish frosting. If you have Oreo crumbs remaining press them along the bottom of the cake. Once the ganache has thickened, transfer to a squeeze bottle and squeeze some of the ganache on the center of the cake. Using an off-set spatula gently spread the ganache towards the outside of the cake, careful not to let it spill over. Add more ganache is necessary. With the remaining ganache in the squeeze bottle drip the chocolate the chocolate along the sides of the cake. Place in the refrigerator so the chocolate can set.

Once chocolate has set use the remaining frosting to pipe dollops on top of the cake. Add mini Oreos to the dollops or cut larger Oreos in half and add those to the dollops.

Frosting Recipe from the Preppy Kitchen

 

Zebra Cake

It’s one thing when a cake is appealing to the eye on the outside, but, when you cut into a cake and reveal a hidden surprise on the inside your eyes widen in wonder and delight. That’s the excitement behind a Piñata Cake. Who wouldn’t want to cut a slice of cake to only have sprinkles and candy come cascading out? A smile (and squeals from little one’s) is sure to follow. The same can be had when the cake itself reveals a pattern or design. Think of a Checkerboard Cake (Sorry for the pictures in both of those posts – Nighttime baking is not a blogger’s friend when it comes to taking pictures.)

I recently made a cake to celebrate a friend’s daughters (aka my nieces) dance recital performance – it was their first. Since I was making a cake for one of their birthdays the day before I didn’t want to make another chocolate cake for their recital celebration. And since I was making a themed cake for that birthday I also didn’t want to make a cake that I would have to heavily decorate – I was actually able to find doll-sized versions of their dancing shoes to top the cake with so I figured that was perfect enough decoration. So, I figured I should do something special with the inside. After a little thought I decided to make a zebra cake with a Nutella mousse filling since they both like the hazelnut spread.

To make things super easy I went with box cake mix – a yellow cake mix and a chocolate cake mix. I prepared both per the box directions. Whenever I use cake mix I normally use Duncan Hines. One of the reasons, and it will sound silly, is because it has a Wilton approved emblem on it. Truth be told though, Duncan Hines is perfect for making a zebra cake because they do not have pudding in the mix which can make the cake batter thick and not ideal for making this cake.

Once my batters were prepared, I poured a ¼ cup of the yellow cake batter in the center of two 8-inch cake pans that I sprayed with baking spray. Next, I poured a ¼ cup of the chocolate cake batter in the center of the yellow cake batter, and then a ¼ cup of the chocolate cake mix in the center of the previously poured yellow cake mix. I continued in this pattern until the pan was about 2/3 full. You won’t use all of the batters, but, just about.

I gently tapped the pans down and then baked them in a preheated 350 F oven for about 45 minutes, until a cake tester inserted in the middle came out clean. I let the cakes cool in the pans for about 15 minutes and then inverted them on cooling racks to cool completely.

One cooled, I torte the cakes to remove the dome that formed on both. The zebra pattern was instantly visible and I was quite excited that it worked.

The pattern was even more visible once the cake was layered and cut into.

You could really customize this cake. Use a white cake mix and tint it colors to show your team spirit, someone’s favorite colors or even a gender reveal cake.

And here’s a pic of the birthday cake I made the same weekend – An Elena of Avalor themed cake.

Ricotta Orange Pound Cake

I always have a container of ricotta cheese in my fridge just in case I want to make a baked ziti, a cheesecake or something or other. Unfortunately what ends up happening is, it sits in my fridge, I know it’s there, but I don’t get around to using it until it’s about to expire and then I’m scrambling to make something because I don’t want to throw it out. When this recently happened I decided to make something I made a few years ago, but didn’t come out quite right the first time… a Ricotta Orange Pound Cake. This cake has a nice orange taste and is quite moist thanks to the ricotta cheese.

Ricotta Orange Pound Cake

Ingredients:

1 1/2 sticks unsalted butter, at room temperature

1 1/2 cups cake flour*

2 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 1/2 cups whole-milk ricotta cheese

1 1/2 cups plus 1 tablespoon sugar

3 large eggs

1 teaspoon pure vanilla extract

1 orange, zested

2 tablespoons amaretto

*If you don’t have cake flour, use this method to substitute with all-purpose flour and cornstarch.

Directions:

Preheat the oven to 350 F. Grease a loaf pan with butter, or spray with cooking spray.

In a medium bowl combine the flour, baking powder and salt. Stir to blend.

With a mixer, cream together the ricotta cheese, butter, and sugar until light and fluffy. Add the eggs, one at a time, beating well after adding each one. Add the vanilla, zest and amaretto and beat until well combined. Add the dry ingredients, a little at a time, and mix until just incorporated.

Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted in the middle comes out clean and the cake pulls away from the sides of the pan, about 45 to 50 minutes. If you find you need to bake it a little longer, you may want to lower the temperature of the oven to ensure that you don’t burn the cake. Let the cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

Recipe from Food Network

S’mores Icebox Cake

Happy National S’mores Day! Isn’t it insane how there’s a day for everything?!?! Today is also National Lazy Day so if you feel like doing nothing you have a decent excuse. And if you want to prepare yourself for tomorrow… August 11th is National Son’s and Daughter’s Day, National President Joke Day and National Raspberry Bombe Day. And if you are so incline to go further than that check out the National Day Calendar website. So, would you believe that even though I have been sharing s’mores related desserts on my blog for the past couple of years I had never had a s’more until this past weekend? I can’t really say why, maybe it’s because I have never been camping, but, that’s not a good excuse. Truth is, I don’t care for marshmallows that much. But, after making this cake I realized that I like toasted marshmallows! I guess it’s like toasting bread, somehow it just tastes better that way.

Before assembling the cake I made ganache, chocolate whipped cream and marshmallow whipped cream. In case you are wondering at the moment and you can’t wait to get to the directions, to make the marshmallow whipped cream I roasted marshmallows in the oven under the broiler, let them cool and then whipped them with heavy cream. I am beginning to learn that you can make any type of whipped cream. I recently came across a recipe with coconut whipped cream using just the coconut solids from a refrigerated can of coconut milk. It’s essentially a vegan version of whipped cream, but, nonetheless I really want to try it.

Next, I assembled the cake. After lining a 9×5 loaf pan with plastic wrap – leaving an overhang on the long sides – I placed a single layer of chocolate graham crackers along the bottom. Breaking the pieces as necessary. Now, I am sure if you want more of an “authentic” s’mores flavor you could swap out the chocolate graham crackers for honey (or cinnamon) flavored ones. Truth be told, these chocolate graham crackers aren’t available everywhere. And did know they make vanilla ones now? I am really hoping this isn’t going to become like M&M’s or Oreos where there are more flavors than you can name or remember. Back to the cake though… Once I had a layer of graham crackers I then spread half of the marshmallow whipped cream over them and drizzled it with a few tablespoons of the chocolate ganache.

I repeated the layers again this time with the chocolate whipped cream, and then another with the marshmallow whipped cream and one last one with the chocolate whipped cream. Finally, I topped it with a layer of the graham crackers. I folded the overhanging plastic wrap over the cake and refrigerated it overnight. I also placed the remaining ganache in the fridge as well. And, I placed 2 whole graham crackers in a Ziploc bag and crushed them with a rolling pin until they were fine crumbs.

The next day, before removing the cake from the fridge, I heated the ganache in the microwave until it was pourable and let it cool for an hour. I also cut 9 marshmallows in half and placed them on a greased baking sheet in a tight 3-by-6 rectangle and broiled them until they were toasted and bubbling. I also let this cool for an hour.

To finish the cake, I inverted it onto a platter and then pressed the chocolate crumbs onto the sides of it. I poured the leftover ganache over the top and spread it into a thin layer – allowing the excess to fall over the sides of the cake. And finally, I removed the marshmallow rectangle from the baking sheet and placed it on top of the cake. And there you have it, a S’mores Icebox Cake.

And you can see after slicing it the layers were distinct. This cake was a hit… especially those roasted marshmallows. My favorite part! I think if I make this again I will opt to use the honey or cinnamon graham crackers just so that the chocolate isn’t the focal point of the cake.

Here are some more s’mores related desserts:

S’mores Stuffed Chocolate Chip Cookies

S’mores Brownies 

Malted S’mores Ice Cream

 

S'mores Icebox Cake

Ingredients:

4 ounces milk chocolate, finely chopped

2 1/2 cups heavy cream

24 marshmallows

3 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons confectioners’ sugar

16-18 whole chocolate graham crackers

unsalted butter, for the baking sheet

 

Directions:

Preheat the broiler.

Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup of heavy cream to a simmer in a small saucepan. Pour over the chocolate and let stand for 5 minutes until stirring until smooth. Set aside to cool.

Butter a baking sheet, then arrange 15 marshmallows on the baking sheet. Broil until toasted and bubbling, 30 second to 1 minute. Set aside to cool.

Combine 1 cup heavy cream, the cocoa powder and confectioners’ sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form.

Combine the remaining 1 cup heavy cream and the broiled marshmallows in another medium and beat with a mixer on medium speed until stiff peaks form. Don’t worry if bits of marshmallow remain.

Line a 9×5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of chocolate graham crackers, break the crackers to fit as needed. Spread half of the marshmallow mixture over the graham crackers and drizzle with 2 tablespoons of the chocolate ganache. Repeat this step, but using the chocolate whipped cream instead of the marshmallow one.  Repeat again using the marshmallow whipped cream and then finally the chocolate whipped cream. Top with a layer of graham crackers and then wrap the overhanging plastic wrap over the cake and refrigerate for at least 6 hours or overnight.

Crush the remaining graham crackers into finely ground crumbs by placing them in a resealable plastic bag and rolling them with a rolling pin, set aside. Place the remaining ganache in the refrigerator.

About an hour before serving preheat the broiler. Warm the reserved ganache in the microwave until pourable and set aside for an hour to cool. Butter a baking sheet and cut the remaining 9 marshmallows in half and arrange them on the baking sheet in a tight 3 x 6 rectangle – the marshmallows should be touching. Broil until toasted and bubbling and then let cool for an hour.

Invert the cake onto a platter, discard the plastic wrap and press the graham cracker crumbs onto the sides of the cake. Pour the ganache over the cake and spread into a thin layer letting the it drip down the sides. Finally, remove the toasted marshmallow rectangle in one piece and place on top of the cake.

Recipe from Food Network