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Martha Stewart's s'mores mini cakes

  • 0:30 Prep
  • 0:35 Cook
  • 8 Servings


  • 1 cup plain flour
  • 2/3 cup wheatgerm
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 150g unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 2 tablespoons honey
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 large marshmallows
  • 8 mini marshmallows


  • 170g dark or milk chocolate, chopped
  • 150ml thickened cream
  • 1 tablespoon liquid glucose (see note)


  • 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.

Source: taste.com.au


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