/funfetti-smores-cake/

Funfetti S’mores Cake

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Yields50-60 servings
Prep Time1 hour
Total Time7 hours

Ingredients:

Funfetti Cake:
2-10″ Pans
3 Cups of butter
6 Cups of sugar
3 Teaspoons of vanilla
12 Eggs
3 Cups of whole milk
7-1/2 Cups of flour
2 Tablespoons + 2 Teaspoons of baking powder
1-1/2 teaspoons of salt
1/2 Cup of assorted sprinkles

Graham Cracker Cake:
2-8” Pans
2 Cups of butter
4 Cups of sugar
2 Teaspoons of vanilla
8 Eggs
2 Cups of whole milk
5 Cups of flour
1 Tablespoon + 2 teaspoons of baking powder
1 Teaspoon of salt
2 Cups of crushed graham crackers (two packages)

Vanilla Buttercream:
4 Sticks (2 cups) of butter
4 Cups of sifted powdered sugar
2 Teaspoons of vanilla
1 Teaspoon of whipping cream
Orange and purple food coloring

Marshmallow Buttercream:
3 Sticks (1-1/2 cups) of butter
4 Cups of sifted powdered sugar
2 Teaspoons of vanilla
1 Teaspoon of whipping cream
About half a package of Campfire Marshmallows melted down and cooled

Whipped Chocolate Ganache:
1.25 Pounds of dark chocolate
1 Pound of heavy whipping cream

To cover the Frosting:
About 3 cups of your favorite assorted sprinkles
1 More package of crushed graham crackers
1-1/2 Pounds of chocolate melted and cooled

For the Decorations:
12 Campfire Marshmallows
1 Package of graham crackers
4 oz of chocolate melted
1 Large Hershey’s chocolate bar
About 1/4 cups of mini rainbow sprinkles
Chocolate rocks
Cinnamon sticks

 

Directions:

Funfetti Cake:
Preheat the oven to 350 degrees.

Cream together butter, sugar and vanilla for about 8-10 minutes. I don’t have a big enough mixer so I had to split the above recipe in half and separate into each pan.

Add in the eggs two at a time on stir mode.

Sift together the dry ingredients.

Add in the dry ingredients and Milk alternately starting and ending with dry, on stir mode. 
Let each addition incorporate for about 20 seconds.

After everything is added, then give the bowl one last stir with your spatula and turn on the mixer one level higher than stir for about 30 seconds.

Split the batter in each 10″x3″ pan (4 pounds in each one).

Before putting the batter into each pan, gently stir in 1/4 cup of assorted sprinkles.

Bake these cakes for about one hour or until a toothpick comes out clean.

Graham Cracker Cake:
Cream together butter, sugar and vanilla for about 8-10 minutes. I don’t have a big enough mixer so I had to split the above recipe in half and separate into each pan.

Add in the eggs two at a time on stir mode.

While the butter, sugar and vanilla is creaming together, stick two packages of graham crackers into the food processor and pulse until they are finely crushed crumbs.

Sift together the dry ingredients, including the graham crackers.
 Add in the dry ingredients and milk alternately starting and ending with dry, on stir mode. 
Let each addition incorporate for about 20 seconds.

After everything is added, then give the bowl one last stir with your spatula and turn on the mixer one level higher than stir for about 30 seconds.

Split the batter into each 8″3″ pans (3 pounds in each). Bake these cakes at 350 for about one hour or until a toothpick comes out clean.

** I don’t have a big enough oven to fit all of these in at the same time so I had to bake two pans at a time which means double the amount of time**

After the cakes finish, let them cool completely. **I spray my pans with non stick spray and line the bottoms with parchment paper. Once they are done baking, I let them cool completely in their pans.**

While the cakes are cooling make the frosting.

Vanilla Buttercream/Marshmallow Buttercream:
Throw in your butter into the standing mixer and cream together for about three minutes.

For the marshmallow buttercream, cream together the butter and melted Campfire Marshmallows.

Add in half of the sifted powdered sugar and cream for about two or three minutes.

Add in the rest of the powdered sugar and cream for about another minute or two.

Add in the vanilla and cream on stir mode.

Take about 1/4 cup of the vanilla buttercream, one to mix in the orange food coloring and another to add in the purple food coloring, add enough coloring to match the sprinkles in the cake.

Whipped Chocolate Ganache:
(For the filling in the graham cracker cake)

Chop your 1.25 pounds of dark chocolate and place into a bowl.

Boil your 1 pound of heavy cream and pour over the chocolate. Cover for about five minutes and stir together.

Let the ganache sit at room temperature.

Once the ganache is cooled, place into the mixer and whip for about five minutes.

Decorations:
S’mores, Chocolate Dipped Campfire Marshmallows and the fire pit. (Cinnamon sticks and Chocolate Rocks)

Take 12 Campfire Marshmallows, six for the chocolate dipped Campfire Marshmallows and six for the S’mores.

Pour one small bottle of mini rainbow sprinkles into a bowl.

Melt the 4 oz. of chocolate into another bowl.

Dip each of the Campfire Marshmallows half way into the chocolate and roll them in the rainbow sprinkles.

Place onto a plate and repeat for each one.

Make your six S’mores and place on a plate.


Decorating:
Once your cakes are all cooled, level them out and cut each cake in half so you have four layers for each tier.

Fill the Funfetti Cake with the purple and orange frosting. Crumb coat with the plain vanilla frosting. Place to the side.

Fill the Graham cracker cake with the whipped chocolate ganache, and crumb coat with the Campfire Marshmallow Frosting.

Place both cakes in the fridge for about 30 minutes.

Once the crumb coat is chilled, take both cakes out of the fridge.

Frost the Funfetti Cake with the remaining plain vanilla frosting.

Now take your 3 cups of assorted sprinkles and cover the whole entire cake, top to bottom. Place to the side.

Frost your graham cracker cake with remaining Campfire Marshmallow frosting.

Take your package of crushed graham crackers (I just used my hands to crush this package) and line the bottom of the cake with crushed graham crackers. I tried to keep it no higher than an inch from the bottom of the cake.

Place both cakes back into the fridge and chill for another 30 minutes.

While the cakes are chilling in the fridge, melt the 1 pound + 1/2 pound of chocolate in a bowl.

Let the chocolate cool before taking the cakes out of the fridge. Then pour the chocolate over the top of each of the cakes and spread it across the top of them and let the chocolate fall over the edge.

Stick dowels in the bottom tier, one in the middle of the cake and then about four more surrounding that middle dowel.

Place the 8″ S’more cake tier on top of the 10″ Funfetti Cake Tier.

Place the chocolate dipped Campfire Marshmallows around the circumference of the Funfetti Cake.

Place the six S’mores around the circumference of the top tier.

Place about four cinnamon sticks in the middle of the cake and scatter the chocolate rocks around the cinnamon sticks.

Then to top it off, place the Happy Birthday Cake Topper in celebration of Campfire Marshmallow’s 100th Birthday!

 

Recipe by: Robby – Windsor, California

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