EPIC Biscoff S'mores Cake - Full Recipe! | Cupcake Jemma Channel
This EPIC Crumbs & Doilies cake consists of some of life's best things: Moist Chocolate Sponge, silky Biscoff Buttercream, pools of Biscoff Spread, Ganache and Biscoff Drips, Biscoff Cookies, Chocolate Buttercream...PLUS it's all topped off with toasted Swiss Meringue. YUM!!!
We admit, it's a lot. But you can do it! Let Dane and Sally take you step by step through this cake recipe with all the hints and tips you need to make this cake at home. It's easier than you might think, and the reward (eating it) is totally worth the effort.
We are constantly blown away by the amazing bakes you guys make. Thank you for sharing your photos with us over on Instagram. You can share by tagging your pics with #cupcakejemma. Keep it up gang, you all ROCK!
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This recipe is for a 7 cake using 8 tins. If you would like a smaller cake, or just 2 layers, you can divide everything by 2 OR see below for a 6 recipe!
For the Chocolate Sponge - this makes 4 x 8 Tins
Preheat Oven to 175C (fan assist)
450ml Cold Coffee
390ml Vegetable Oil (or Sunflower)
450g Buttermilk (See below for a recipe to make your own)
6 Eggs
650g Plain Flour
690g Caster Sugar
120g Cocoa Powder
2 tsp Bicarbonate of Soda
1 tsp Salt
For the Vanilla Buttercream
750g SOFT Unsalted Butter
1300g Icing Sugar
1/2 tsp Vanilla Extract
Pinch of Salt
6-9tbsp Whole Milk
For the Swiss Meringue
2 large Egg Whites
170g Caster Sugar
Pinch Salt
1/2 tsp Vanilla
For the Ganache
75g Double Cream
75g Dark Chocolate
EXTRAS
Melted Chocolate (Approx 50g)
Biscoff Spread! (Approx 200g)
Biscoff Cookies and Crumbs
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For the Chocolate Sponge - this makes 4 x 6 Tins
Preheat Oven to 175C (fan assist)
335ml Cold Coffee
290ml Vegetable Oil (or Sunflower)
335g Buttermilk (See below for a recipe to make your own)
4.5 Eggs
485g Plain Flour
515g Caster Sugar
90g Cocoa Powder
1.5 tsp Bicarbonate of Soda
0.75 tsp Salt
For the Vanilla Buttercream
560g SOFT Unsalted Butter
975g Icing Sugar
1/4tsp Vanilla Extract
Pinch of Salt
4-8tbsp Whole Milk
For the Swiss Meringue
1.5 large Egg Whites
125g Caster Sugar
Pinch Salt
1/4 tsp Vanilla
For the Ganache
50g Double Cream
50g Dark Chocolate
EXTRAS
Melted Chocolate (Approx 30g)
Biscoff Spread! (Approx 150g)
Biscoff Cookies and Crumbs
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How to Crumb coat your cake:
How to Top-coat your cake:
How to make Buttermilk:
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Cherry S'mores Pizza
Keep it sweet and simple with this twist on the s’mores pizza.
Use Crustology® crusts to make a quick dessert for the whole family! The kids are surely going to love this ooey gooey treat.
The best dessert you've ever had!
Peanut butter s'mores bars, yum! #life #food #foodie #youtube #recipe #cooking #lifestyle #chef #love #yummy
Homemade S'mores Tart Recipe From Claire Saffitz | Dessert Person
Homemade S'mores Tart Recipe From Claire Safftiz | Dessert Person
S’mores desserts are typically a little maximalist for my taste. But over the past couple of years I’ve been lucky to spend a portion of my time in the Hudson Valley, about ninety minutes outside of New York City, where, thanks to the regular occurrence of indoor and outdoor fires, I rediscovered my childhood love of classic s’mores. It got me brainstorming ways to translate s’mores into a more refined dessert, and since nothing is more refined than a chocolate tart, that became my starting point. The filling is a basic ganache lightened with whipped cream to give it a mousselike texture (a genius technique I learned from Dorie Greenspan, who uses it for the
topping of her chocolate Lisbon Chocolate Cake). It’s set inside a thick graham cracker crust and topped with my homemade marshmallow (note that you should wait to prepare the marshmallow topping until after you’ve filled the tart)
#smores #pie #tart #clairesaffitz
Ingredients:
S'mores Tart
9 tablespoons unsalted butter (4.5 oz / 128g), divided
7 ounces (198g) graham crackers (about 13 sheets)
1 large egg yolk (0.5 oz / 15g)
2 tablespoons plus 3⁄4 cup sugar (6.2 oz / 175g)
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt, plus several pinches
6 ounces (170g) semisweet chocolate (64%-70% cacao), finely chopped
1 1⁄4 cups heavy cream (10.6 oz / 300g), chilled, divided
2 1⁄2 teaspoons unflavored gelatin powder
2⁄3 cup granulated sugar (4.7 oz / 133g) 2 tablespoons light corn syrup
3 large egg whites (3.7 oz / 105g)
1⁄8 teaspoon cream of tartar or
1⁄2 teaspoon white distilled vinegar
Generous pinch of kosher salt
1 teaspoon vanilla extract Confectioners’ sugar, for dusting
What's for Dessert by Claire Saffitz is out now:
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Magical Holiday Desserts ???????? 7 recipes to switch up your dessert game !
Ho ho ho... Checkout our selection of festive desserts! The secret ingredient: the magic of the holiday season ✨
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Recipe of the Day: S'mores Blossom Cookies | Food Network
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
S'mores Blossom Cookies
Total: 1 hr 45 min
Active: 30 min
Yield: about 2 dozen cookies
Level: Easy
Ingredients
1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
12 marshmallows, cut in half crosswise
24 milk chocolate candies, such as Hershey's Kisses
Directions
Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
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Recipe of the Day: S'mores Blossom Cookies | Food Network