Martha Stewart's s'mores mini cakes

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Grease a 23cm square cake pan. Line with baking paper, allowing a 5cm overhang.
• 2
  Whisk flour, wheatgerm, baking powder, cinnamon and salt in a medium bowl. Using an electric mixer, beat butter, sugar and honey on medium-high speed until light and fluffy. Reduce speed to medium. Beat in eggs and vanilla. Add flour mixture. Beat until just combined.
• 3
  Spread batter evenly into prepared pan. Smooth top. Bake for 25 to 30 minutes or until golden brown and a cake tester inserted in centre comes out with some moist crumbs attached. Cool in pan for 15 minutes. Transfer to a wire rack to cool completely.
• 4
  Using a 5.5cm round cutter, cut 8 rounds from cake. Using a 2cm round cutter, cut 8 rounds from remaining cake. Transfer to baking tray lined with baking paper.
• 5
  Make Glaze: Put chocolate in a small bowl. Heat cream and liquid glucose in a small pan over medium-high heat until just simmering. Pour over chocolate. Stir until chocolate has melted. Cool for 20 to 25 minutes, stirring occasionally.
• 6
  Spoon a dollop of glaze over each cake and the large marshmallows, spreading so it runs down sides (see notes). Stack 1 large cake, 1 large marshmallow, 1 small cake, and 1 mini marshmallow together on a plate. Repeat to make 8 cakes. Decorate with candles, if desired.