Toasted Campfire Cake
- Anthology of Crumbs
- Oct 6
- 1 min read
1
Searing the Beef
Use cooled cookies and frosting for neat layering.
Toast the marshmallow just before serving for the best flavour and texture.
Store in the refrigerator for up to 3 days, covered loosely.
Let the cake rest at room temperature for 2 hours before slicing for the smoothest texture.
Notes
1
Prepare and cool the Toasted Campfire Cookies, then crush them into fine crumbs.
2
Bake and cool the Everyday Chocolate Cake layers completely.
3
Make the Caramel Frosting and keep it at room temperature.
4
Level each cake layer with a serrated knife.
5
On a cake board, spread frosting over the first layer and press in half of the cookie crumbs.
6
Add the second layer and repeat with frosting and remaining crumbs. Top with the final layer.
7
Coat the entire cake lightly with frosting and refrigerate for 30 minutes.
8
Spread Marshmallow Cloud Icing over the cake and pipe decorative swirls on top.
9
Toast the marshmallow gently with a kitchen torch until lightly golden.
10
Refrigerate for up to one day, allowing the cake to come to room temperature before serving.
Instructions
1 batch Everyday Chocolate Cake
1 batch Caramel Frosting
1 batch Marshmallow Cloud Icing
1 batch Toasted Campfire Cookies (crushed into crumbs)
Toasted Campfire Cake
Anthology of Crumbs
A rich chocolate cake layered with caramel frosting and crushed cookies, finished with a swirl of toasted marshmallow icing. This cake evokes the charm of summer evenings and the comfort of sweet nostalgia.
Servings :
One 3 layer 9 inch cake
Calories:
Prep Time
1 hr
Cooking Time
35 min
Rest Time
30 min
Total Time
1 hr 35 min
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