Things are getting a little nutty… and very delicious

In my last post I talked about my sister’s production company hiring me to make their premiere party cake for their new show United Stuff of America. As it turns out, her getting this job has worked out to my … Continue reading

Happy Birthday S’morgan!

Hello blog universe, this is the sister talking.  The “I’m turning 25 and I want a cookie monster birthday cake” sister.  But let’s be honest, everyone of you wishes they had that cake too.   Well, I thought I’d take a turn on Morgan’s blog to talk about a momentous baking achievement that for once frosting’s bestie had nothing to do with–HER birthday cake.

The baker’s request for her 28th birthday was a s’more, but believe me, it was no ordinary smore.  The words ridiculous, giant, and awesome come to mind.  Let’s just say that at the end of the journey, I ended up with a cake that was almost a foot tall and over a foot wide.  Talk about s’more bang for your buck…see what I did there? 😉
Since it was such a massive undertaking, I obviously couldn’t have legit graham crackers as my top and base–the weight of the whole thing would completely demolish the cracker underneath.  So, I found this recipe for a graham cracker cake that sounded too good to be true.  See here and below:
1 cup unsalted butter, softened
1-1/2 cups granulated sugar
1/2 cup brown sugar
4 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 cups graham cracker crumbs
1 tsp salt
1/2 tsp baking soda
  • Preheat oven to 375 degrees and line a 9×13″ pan with tinfoil or parchment paper, and grease lightly
  • In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy
  • Add eggs one at a time, beating well after each addition. Mix in vanilla and combine
  • In a separate bowl, whisk together flour, graham cracker crumbs, salt, and baking soda.
  • Add dry ingredients to butter mixture slowly, and mix until just combined
  • Pour batter into prepared pan, and use a spatula to spread evenly
  • Bake for 20-25 minutes, or until a toothpick comes out clean.
  • Allow cookie bar to cool completely in the pan before removing
When it comes out of the oven, it looks like a normal yellow cake, just slightly darker in color.  But believe me when I tell you that your entire apartment will smell like glorious toasted graham crackers once this cake is done.  It was so heavenly it was hard to continue, I just kind of stood in a trance, wearing my Doctor Who tardis apron, and enjoyed the smell.  But alas, the birthday girl must get what she wants, so I continued on.
Profile shot

Profile shot

Bird's eye view

Bird’s eye view

Once the cake was cooled, I took it out of the pan and cut it in half to make the top and bottom graham cracker layer of the smore.
The next step was the best step–the smore inside.  I bought waaayy too much marshmallow fluff, but really, can you ever have enough? and globbed on a thick layer on top of the bottom graham cracker.  Yes, marshmallow fluff is messy but let’s be honest–the stickier it gets, the more it gets on your fingers, and the more you of COURSE have to lick off in order to keep working 🙂
For the chocolate layer of the smore, I wanted to keep the cake theme going, so instead of laying down a big chocolate bar, I made a brownie!  I just got a standard brownie cake mix, because trust me, I am not a baking wiz like my sister.  I got super extra delicious chocolate fudge flavor–the more adjectives on the box, the better–and followed the back of the box for directions.  Once it cooled I cut off the edges of the brownie (to save for brownie bites) and laid it on top of the graham cracker/marshmallow concoction.
Now, my sister didn’t want an ordinary s’more.  She happens to be a fairly massive peanut butter fiend, so I decided to add it to the cake.  She’s team chunky, I’m team creamy.  Totally don’t get it because creamy is WAY better but I guess since its her birthday and everything she should get what she wants…whatever.  Anyways, crunchy peanut butter made up the next layer.  I think we’re at 8 inches high by this point.
Since, like I mentioned, I bought far too much marshmallow fluff, I of course did what any sensible person would do and did another layer on top of the peanut butter.  Surprisingly, it wasn’t that messy.  The fluff stuck to the peanut butter well and didn’t go all over the place.

I then topped it off with the other layer of the graham cracker cake and voila–s’more heaven!  As I’ve mentioned, I’m not a baker at ALL, so I was extremely nervous the cakes wouldn’t turn out right, thus either making the top layer slide off or the bottom layer crumble under the weight.  I said many hail marys under my breath as I put the top layer on and didn’t move or blink for probably a good 2 minutes as I watched the s’more to make sure it didn’t fall apart.  I can’t believe it stayed but thank goodness, because there was no way I could bake another cake for Morgan.  I was super proud of it and Morgan absolutely loved it!  It definitely tasted like a s’more (past tense because that baby didn’t last long) and was incredibly delicious.

So I turned 25 and wanted Sesame Street.  Morgan?  She turned 28 and wanted a giant s’more.  Who wins best cake?  You be the judge!

That’s it for me- Sister, out!