A twist on the childhood indulgence, this confection by Wendy Kromer combines graham cake with chocolate ganache, marshmallows, and vanilla buttercream.



  • Split both cake layers in half horizontally, making 4 layers. Place one layer on a corresponding-size cardboard round. Brush the layer with a little of the honey syrup. Spread layer with an even, thin coating of ganache, then spread on a thicker layer of the Swiss Meringue Buttercream; stud the buttercream with a third of the toasted marshmallows. Lay the next cake layer on top of the toasted marshmallows, and continue building the tier in the same manner, ending with the fourth cake layer on top.

  • Loosely spread the entire tier with the Swiss Meringue. Using a hand-held cooking torch, lightly brown the surface of the frosting like a s'more. Garnish the tier with chocolate curls.

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4 Ratings
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