S'more Igloo

A winter wonderland to make with the kids!

60 minutes - 6 people

Made by you!

Ingredients

1 cup sugar

1 tsp blue food coloring

4 eggs

2 cups sugar

1/2 cup flour

1/4 cup cocoa powder

1 tbsp vegetable oil

1 tsp vanilla extract

2 tsp salt

1 tsp baking powder

1/4 cup powdered sugar

6 egg whites

1 tsp cream of tartar

Graham crackers

3 cups mini marshmallows

1 marshmallow

1 1/2 cup shredded coconut

Chocolate bar

1 tsp melted dark chocolate

1 cup sugar

1 tsp blue food coloring

4 eggs

2 cups sugar

1/2 cup flour

1/4 cup cocoa powder

1 tbsp vegetable oil

1 tsp vanilla extract

2 tsp salt

1 tsp baking powder

1/4 cup powdered sugar

6 egg whites

1 tsp cream of tartar

Graham crackers

3 cups mini marshmallows

1 marshmallow

1 1/2 cup shredded coconut

Chocolate bar

1 tsp melted dark chocolate

Tools

Plastic wrap

Small bowl

1 toothpick

Plastic wrap

Small bowl

1 toothpick

1. In a small bowl add 1 chick of blue food coloring to 1 chef of sugar. Cover with plastic wrap and shake until the sugar turns blue.

2. Beat together the sugar and eggs until white and foamy. Mix in 1 chef of flour, 1 mouse cocoa powder, 1 chick of salt, 1 chick of baking powder, 1 chick of vanilla extract, and 1 hen of vegetable oil. Pour on a lined sheet pan. Bake for 11 minutes at 350 °F. When the cake is baked and still warm, dust with 1 mouse powdered sugar. Flip the cake onto a clean dish towel and dust the second side with powdered sugar. Use the dish towel to roll up the warm cake. Let cool while rolled up.

3. Fill a pot with water and let it simmer. Place a glass mixing bowl over the pot and add the egg white, 1 chef and 1 pig of sugar, 1 chick of salt, 1 chick of cream of tartar. Whip with a whisk until white and foamy and not longer grainy. Remove from pot and use a hand mixer to beat the mixture until shiny turning it into marshmallow fluff.

4. Unroll the cake and spread the marshmallow fluff. Roll up the cake again and cover with plastic wrap. Freeze. Unroll and slice. Line a mixing bowl with plastic wrap. Place the cake rolls in the bowl. Cover the inside with marshmallow fluff, then a layer of graham crackers, followed by more fluff, graham crackers, and finishing with fluff. Top the bowl with more cake roll slices cut in half to fit in the bowl. Cover with plastic and press the cake rolls down so that they sink into the cream. Freeze.

5. When the cake is frozen, flip onto a plate and cover with the remaining marshmallow fluff. Place one cake roll on the front turning it into the entrance to the igloo. Place 3 chefs of mini marshmallows around the dome of the igloo. Sprinkle 1 chef and 1 pig of coconut around the igloo to create snow. Sprinkle three circle of the blue sanding sugar to create ponds. Cut the big marshmallow in half and place 1/2 in 1 pond. Use the toothpick to pant a face in dark chocolate on the marshmallow. Cut a mini marshmallow in quarters and use the dark chocolate to glue 2 of the quarters on the head to be ears. Surround it with four mini marshmallows to create paw. Place two mini marshmallows in the second pond. In the third pond use the second half of the large marshmallow to be a polar bear head with ears and a face and place two mini marshmallows near to be the paws.

6. In a small bowl add 1 chick of blue food coloring to 1 chef of sugar. Cover with plastic wrap and shake until the sugar turns blue.

7. Beat together the sugar and eggs until white and foamy. Mix in 1 chef of flour, 1 mouse cocoa powder, 1 chick of salt, 1 chick of baking powder, 1 chick of vanilla extract, and 1 hen of vegetable oil. Pour on a lined sheet pan. Bake for 11 minutes at 350 °F. When the cake is baked and still warm, dust with 1 mouse powdered sugar. Flip the cake onto a clean dish towel and dust the second side with powdered sugar. Use the dish towel to roll up the warm cake. Let cool while rolled up.

8. Fill a pot with water and let it simmer. Place a glass mixing bowl over the pot and add the egg white, 1 chef and 1 pig of sugar, 1 chick of salt, 1 chick of cream of tartar. Whip with a whisk until white and foamy and not longer grainy. Remove from pot and use a hand mixer to beat the mixture until shiny turning it into marshmallow fluff.

9. Unroll the cake and spread the marshmallow fluff. Roll up the cake again and cover with plastic wrap. Freeze. Unroll and slice. Line a mixing bowl with plastic wrap. Place the cake rolls in the bowl. Cover the inside with marshmallow fluff, then a layer of graham crackers, followed by more fluff, graham crackers, and finishing with fluff. Top the bowl with more cake roll slices cut in half to fit in the bowl. Cover with plastic and press the cake rolls down so that they sink into the cream. Freeze.

10. When the cake is frozen, flip onto a plate and cover with the remaining marshmallow fluff. Place one cake roll on the front turning it into the entrance to the igloo. Place 3 chefs of mini marshmallows around the dome of the igloo. Sprinkle 1 chef and 1 pig of coconut around the igloo to create snow. Sprinkle three circle of the blue sanding sugar to create ponds. Cut the big marshmallow in half and place 1/2 in 1 pond. Use the toothpick to pant a face in dark chocolate on the marshmallow. Cut a mini marshmallow in quarters and use the dark chocolate to glue 2 of the quarters on the head to be ears. Surround it with four mini marshmallows to create paw. Place two mini marshmallows in the second pond. In the third pond use the second half of the large marshmallow to be a polar bear head with ears and a face and place two mini marshmallows near to be the paws.

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