Four days. Four days until I will no longer sleep in my icy blue painted bedroom. Four days until my mom will never (other than holidays) make my dinner again. Four days until my pot of oatmeal will not be cleaned on its own. Four days until I am a big girl out in a new city. A new life. A new circle of friends. A new job. A new apartment. Four days.
That's crazy talk. And scary talk. And though I am ready, a part of me is clinging onto my youth. I am gripping onto the long summer nights I spent playing manhunt in my neighborhood. I am gripping onto the mornings where my friends and I showed up five minutes late to high school because we were seniors. I am gripping with all of my might to hold onto the little girl who is slowly growing up right in front of me. It's almost time to let go.
Yesterday, I spent time with two girls I coached for the past two years. Like me, they are about to embark on a new journey. They are heading to college. The best years of their lives, I tell them. But I'm sure, like me, a part of them is gripping onto the days where prom issues and boy problems were their biggest headaches. To the days where they were angry at their mothers and had curfews.
And so, for just a short hour, we sat in a kitchen and made a cake that could only remind us of summer nights. A cake that represented childhood bliss. A cake that, for just a few moments, could help us cling onto our youth a little longer.
Toasted Marshmallow S'mores Cake
(Recipe adapted from Baking Bites)
1/2 cup butter, softened
1 cup sugar
3 large eggs, separated whites and yolks
1 tsp vanilla extract
2 cups graham cracker crumbs
2 tsp baking powder
1/4 tsp salt
1 cup milk
3 cups mini marshmallows
2 cups semi-sweet chocolate chips + more for sprinkling
1/4 cup half and half
2 tbsp butter
2 tbsp corn syrup
1. Preheat oven to 375F. Lightly grease two 9-inch cake pans with cooking spray and line with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in egg yolks and vanilla extract.
2. In a small bowl, whisk together graham cracker crumbs, baking powder and salt. Working in four additions, alternate stirring the graham cracker mixture and the milk into the creamed butter and sugar mixture.
3. In a third bowl, beat egg whites to soft peaks. Slowly and carefully fold egg whites into graham cracker mixture, mixing until no streaks of white remain. Divide batter into prepared pans. (Don't be alarmed that the consistency isn't of a normal cake). Bake for about 20 minutes, or until cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
4. Let cakes cool in pans for 3 minutes, then invert onto wire racks (remove parchment paper) to cool completely before filling and frosting. When cooled, turn oven up to 450 and thoroughly grease a cookie sheet. Pour marshmallows onto cookie sheet and place in oven until lightly browned. Meanwhile, in a medium, microwave-safe bowl, heat chocolate, half and half, butter and corn syrup until melted. Stir with a fork or small whisk to ensure that everything comes together smoothly.
5. Place one layer of cake on a serving platter. Remove marshmallows from oven and put directly onto cake layer. Top with a small sprinkle of chocolate chips. Top with remaining layer and drizzle chocolate glaze over the top in an even layer, allowing it to drizzle down the sides. Store in the fridge, if you have any leftover.