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Recipe: S’mores Everything! (Cake Pops, Macarons & Rice Krispy Treats)

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Posted at 1:35 PM, Jun 07, 2016
and last updated 2016-06-07 15:35:51-04

Courtney Rich brought her son Westin to bake up some of his favorite treats.

TIPS FOR BAKING WITH KIDS:
1. Build the Excitement

2. Start with Something Easy

3. Do Some Prep Work

4. Let Them Make Decisions

5. Mentally Prepare for a Mess

6. Be Okay with Imperfections

7. Get Them Some of Their Own Kitchen Tools and Accessories

8. Play Music

9. Try New Things

SMORES CAKE PUSH POPS
Ingredients

For the Chocolate Cake

1 cup all-purpose flour
1 cup, minus 1 tablespoon granulated sugar
6 tablespoons good cocoa powder
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, shaken
1/4 cup vegetable oil
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup hot water

Chocolate Frosting

1 cup unsalted butter, room temperature

2 1/2 cups powdered sugar, sifted

2 teaspoons pure vanilla extract

4 oz. good quality chocolate, chopped, melted and cooled

1/4 cup heavy whipping cream

Pinch of salt

Toasted Marshmallow Filling

8 large white marshmallows

1/2 cup powdered sugar, sifted

1/2 cup unsalted butter, room temperature

1/4 teaspoon pure vanilla extract

1/2 jar marshmallow cream/fluff

Graham cracker crumbs or chunks for filling or decorating

Instructions

For the Chocolate Cake

1. Preheat the oven to 360 degrees F. Spray a quarter sheet pan with cooking spray and line with parchment paper. Spray again. Set aside.

2. Combine the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.

3. In another bowl, combine the buttermilk, oil, water and vanilla.

4 With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the sides and bottom of the bowl with a rubber spatula.

5. Pour the batter into the prepared quarter sheet baking pan and bake for about 16-18 minutes, until a toothpick inserted in the center of the cake comes out almost clean.

6. Cool completely before cutting cake rounds.

For the Chocolate Frosting

1. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for one minute.

2. Gradually add the powdered sugar.

3. Add the vanilla and salt and beat until combined.

4. Slowly add the cooled, melted chocolate, while the mixer is on medium-low speed. Once all the chocolate is added, stop the mixer and scrape down the sides of the bowl. Turn the mixer on medium-low speed again and mix for another 30 seconds.

5. Slowly add the whipping cream and continue to beat for 2 more minutes, until light and fluffy.

6. Using a wooden spoon, mix the frosting by hand, trying to push out any air bubbles.

7. Pour into a piping bag with a piping tip of your choosing.

For the Toasted Marshmallow Filling

1. Place marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower oven rack and broil marshmallows until nice and brown on top, between 30 to 60 seconds. Remove pan from oven and gently turn the marshmallows over and broil until they are golden brown.

2. In an electric mixer fitted with the paddle attachment, combine butter and powdered sugar on low until blended, about 1 minute. Add vanilla and mix on medium-high speed for about 3 minutes.

3. Add marshmallow cream and toasted marshmallows, and mix on low for about 1 minute.

4. Pour filling into a piping bag with a round tip.

Assembly

1. Using a 2-inch round cookie cutter, cut mini cake rounds from the quarter sheet cake.

2. Place one cake round at the bottom of the push pup. Pipe marshmallow cream on top, followed by chocolate frosting. Repeat this sequence one more time. Garnish with crushed graham crackers. Alternatively, you can use the crushed graham cracker crumbs as another in the push-pop.

You can find all of Courtney's amazing recipes here.