Favorite Things: Wallets and Cake

So this was supposed to be favorite things Friday, but life happened. So here is just my normal not Friday favorites things just because I love sharing things I love with my friends. First, I want to talk about Thread Wallets!

I have seen these for a while and Brandon wanted one for this Birthday, so I got him one, and that I thought it was so cool that I bought myself one! It is just a thick piece of elastic basically. You can fit a couple cards and some cash in it. I love howslim it is! My cards stay very secure and it is so easy to carry around!

Brandon is one of those people that hates having a thick wallet in his pocket, so this was the perfect solution for him. He just used the built in key ring to stick it on his keys, and its so thin that it comfortably goes in his pocket and just stays on his key ring!

I keep my ID in it at all times, when I have my diaper bag with me I have my big wallet so I just keep my thread wallet in my large wallet. When I need to quickly run into a store or do a quick errand and I don’t want to bring in my big bag or carry around my thick wallet with me, I grab my Thread Wallet out of my larger wallet, clip it onto my keys and I’m good to go!

They have a lot of fun prints and lanyards to carry them on, as well as a couple other types of convenient wallets, so go check them out HERE .

My second my favorite things this week is the Chocolate S’mores Cake with marshmallow buttercream and chocolate ganache that I made for Brandon’s birthday last week, I’ve been asked for the recipe several times so I thought I would share it!

You are going to need:

1 cake box chocolate flavored

about 2 cups of REAL butter (think sticks not tubs)

7 ounces of marshmallow fluff

powdered sugar 1-3 cups

milk

graham crackers

1/2 pint of heavy cream

2 cups of chocolate chips milk or dark

STEP ONE: Make the cake box cake, but to make the cake so much better, add one more egg than the box suggests, replace melted butter for oil, and use milk instead of water. You can use these substitutions for any cake box mix and I highly recommend doing so! Follow the rest of the cooking instructions on the cake, and divide the batter into TWO circular 8 inch cake pans. *PRO TIP* use softened butter to grease the pan instead of non-stick spray.

STEP TWO: when the cakes are done let them cool for about 10 minutes in the pan and then pop those suckers out onto a cooling rack and let them cool the rest of the way. Make sure you always frost a cool cake. I made the cake the night before and then assembled the cake in the morning the next day. You can also put the cakes in the fridge.

STEP THREE: Make the marshmallow buttercream! (Isn’t that such a beautiful sentence?!) You will need room temperature butter. Again, I set out the butter the night before and made the frosting the next day so that my butter was perfect. Put 1 1/2 sticks (3/4 cup) butter and the 7 ounces of marshmallow fluff into a mixer and beat it until fluffy. You can add the other 1/4 cup butter if you want it less sticky and more buttery. Then a little at a time add powdered sugar and beat. You can also add a little milk to thin it out. I ended up only using about 1 1/2 Cups of powdered sugar because I wanted it thick and very marshmallow like, I also put it a splash of milk. Once that is done set it aside.

STEP FOUR: Take your cooled cakes, and if needed take a knife and level the tops of the cakes. They will usually round a little on the top while baking, and that makes them hard to stack. I just use a bread knife and slice of just enough to make them level. Once they are level you can put the frosting on. Personally I chose to just fill the middle and make a “naked” cake. I put all my frosting into a gallon Ziplock bag and then cut a hole in the corner. Then I used the Ziplock like a pastry bag and put the frosting onto the first cake in a swirl from the outside to the inside until the whole top of the cake is covered. Then I stacked the second cake on top.

STEP FOUR: Ganache baby. If you are like me, you will feel very fancy after making ganache. In a small pot, pour the 1/2 pint of heavy cream, in a separate bowl put the two cups of chocolate chips. Put the cream over the heat and heat up until its barely starting to bowl. Keep stirring it the whole time so it doesn’t burn. As soon as it starts to bubble take it off and pour it over your chocolate chips. Then cover it! I just used a plate. Leave it covered for 5 minutes. NO TOUCHING! The cream heats up the chocolate chips and makes everything soft. After 5 minutes, stir it all together until it is a creamy, luscious, glorious mess of chocolate. Then leave for about 15 minutes uncovered. At this point it will start to firm up. The longer you let it rest, the thicker it becomes. I believe I only let it rest for about 10 minutes and then I poured it over the top of my cake. If you want it to be more like frosting, let it get thicker and then you can use it to frost your cake.

STEP FIVE: Crush up graham crackers and sprinkle them on top of the ganache.

STEP SIX: Drool

STEP SEVEN: Eat the cake that you just made all by yourself you amazing person you!