Comments on: S'mores Cake

By: Sharon

Sharon — Sat, 19 Nov 2011 21:02:07 +0000

My daughter wanted a smores cake for her 16th birthday party and I found yours. I made a mistake in using double the butter so I doubled all the other ingredients too and ended up with four layers. The layers are pretty thin so having four layers made a regular height cake. I froze the layers for a few hours and it was really easy to spread the large jar of marshmallow creme between the frozen layers. I ended up making a larger amount of chocolate topping to cover the whole cake. The girls all loved the cake and we don’t have any left. Thank you for the great recipe. I will definitely be making it again.

By: Jenn

Jenn — Thu, 13 Oct 2011 18:55:25 +0000

Hi Annie,
I made this cake for all of the September birthdays for my husband’s employees at his work. I bake a cake for them each and every month, but they said this cake was the best cake I’ve made so far! Thanks for a great recipe! It’s definitely a keeper.

By: Jenny

Jenny — Wed, 24 Aug 2011 23:18:59 +0000

Oops, sorry! I looked there first but I guess I missed it. That’ll teach me to look up recipes at midnight. ;-)

By: Annie

Annie — Wed, 24 Aug 2011 10:32:21 +0000

Glad you enjoyed it! Please see the FAQ page :)

By: Jenny

Jenny — Wed, 24 Aug 2011 03:48:10 +0000

Annie – I made this cake for my mother-in-law’s birthday and it was AMAZING! I’m going to try to make it in cupcake form next. Do you think I’ll need to do anything different for the graham cracker cake? Thanks so much! I absolutely love your site. :-)

By: Shevon

Shevon — Mon, 11 Oct 2010 12:19:41 +0000

I made this cake this weekend. It was delicious. To avoid problems with the marshmallow fluff filling, I made a 9 inch circle of fluff on wax paper coated with butter, then froze it. Once the cake was ready for the filling, peeled the wax paper off and placed the disk o’ filling on the bottom cake.

By: Annie

Annie — Mon, 21 Jun 2010 16:53:53 +0000

Jenna,
This likely would torch but not as well or as nicely as the frosting. So if you are going to do it, use the frosting from the cupcakes – but, personally I think that would be a time consuming effort just for a garnish. I guess you could use it as the filling too.

By: Jenna

Jenna — Mon, 21 Jun 2010 16:44:53 +0000

Hi Annie,
The picture of this cake makes my mouth water! I want to make this for my mother’s birthday because she loves S’mores. But just one question…I really like the toasted frosting on the S’mores Cupcakes and would like to incorporate that into the decoration on the cake. Is the recipe that you used for the decoration on the cake toastable with the kitchen torch, or should I use the cupcake frosting recipe instead?

PS, thanks so much for sharing all of these great recipes! I just made the chocolate peanut butter cupcakes for my dad for Father’s Day. He said they tasted like Funny Bones (which he loves).

By: Olga

Olga — Mon, 08 Mar 2010 05:33:07 +0000

Hi Annie,
Thank you for posting this wonderful recipe. I’ve been eyeing it for the last several months now and finally was able to make the cake with my three-year-old niece, who couldn’t wait to try it. I did have a problem transferring the cake from the pans to the rack. One of the layers broke in half and I had to use it as the bottom layer. The second problem I had is not knowing how much marshmallow fluff needs to go between the layers – apparently a 7 oz bottle of marshmallow creme was not enough. And finally, just a personal note I made for myself (since I’m not crazy for the cake icing taste), in the future, I will probably make a cream cheese icing for the decorations instead.

We’ll see how my co-workers like the cake tomorrow. :) Thanks again for the recipe!

By: Annie

Annie — Thu, 28 Jan 2010 16:22:41 +0000

Hi Lexi,
You don’t really have to do anything differently with the mixing. Just mix it as directed, using your hand mixer instead.