How-To Make a 2-Tier S’mores Camping Cake

Place a 10” double layer round cake on a 12” foil cake board and an 8” double layer round cake on an 8” cake board. Base ice both cakes with white icing.

Tip: Place the 8″ cake and board on a larger cake board while decorating for ease of clean up.

Tip: Check out How-To Base Ice a Cake for step-by-step instructions.

Use a serrated knife to carefully saw graham crackers to the height of the 10” cake. Adhere to sides of cake, using additional white icing if the base icing has become dry.

Carefully fill a pastry bag with hot fudge and cover the top of the 10” cake. Starting in the center, pipe chocolate in a spiral, working outward to the edge. Allow fudge to drizzle down the sides.

Tip: Cover the top and sides with chocolate in a continuous motion to achieve a smooth finish.

Measure 3 poly dowel rods to height of 10” cake and trim. Insert into cake.

Use a plastic decorator’s scraper to roughen the base icing on the 8” cake. Then, press mini marshmallows into the icing, covering the sides all around the cake.

Use a crème brulee torch to toast marshmallows lightly. 

Tip: You can use yellow or brown airbrush color as an alternate to a crème brulee torch.

Stack 8” cake on top of 10” cake. Do not stack before using the torch or you risk melting the chocolate.

Place Camping DecoSet® Cake Topper on top. Then, use Large Grass Decorating Tip #234 and Olive Green Icing to pipe grass around edges of the DecoSet. Place one tree on each side.