Yeah, this could be really simple. I would do a 9x13 cake, iced brown and made to look like a graham cracker (crumbled graham cracker crumbs on top?). Then I'd just put a layer of Hershsey bars. THen maybe 2 stacked 6 inch cakes on top, covered by marshmallow fondant. I don't think I'd worry about putting a final "graham cracker" on the very top. It also would be really cool if you could get the corresponding flavors for each cake!
How would you handle the stacking?? Would you dowel? Also, do you think each cake should have it's own board since I suppose each graham cracker layer would be only 1 layer. The middle marshmellow layer would be two??? Thanks for all of the help guys--I am a fish out of water with this one!
I agree with alisoncooks. Don't worry about the top layer. I found some recipes that would correspond with the ingredient flavors.
Graham Cracker cake:
http://busycooks.about.com/od/cakerecipes/r/grcrackersheet.htm
*you wouldn't even have to ice it because it probably looks like a graham cracker any way.
Marshmallow cake:
http://www.recipezaar.com/27269
*use white chocolate instead of chocolate.
try covering a piece of styrofoam with fondant, like people do with the hatbox cakes... it would be lightweight, and you could put some extra detail on it to really make it look like a graham cracker...
Hi Jlewis888,
I had found a pic. of a darling smore's cake along time ago and saved the picture. It is not my cake or my design....someone far more talented than I, but it is so cute. I pm'd you with my email address if you want me to forward it to you. Good Luck!
I absolutely have no idea how you would stack the final top graham cracker cake, since it'd be a rectangular cake on a circular cake. I'd be worried about my corners falling off if I didn't support properly. I think the styrofoam top layer is a good idea. I'm new to all this so when it comes to supporting cakes....I'm clueless.
***Nice find on the smores cake flavors!! I'm definitely saving them...they'd go with MMF quite well, don't ya think!?
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