If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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To make cake: Add flour, granulated sugar, brown sugar, baking powder, baking soda, and crushed graham crackers into a big bowl and whisk until combined.
In a separate bowl, add your egg whites, brown butter (cooled), greek yogurt, vanilla extract, and water. Mix until combined.
Add your wet ingredients mixture into the dry ingredients and whisk (It is fine if it is not completely smooth).
Step 2
Grease an 8” cake pan with room temperature butter and pour cake batter into pan. Add pan into oven (at 350 degrees Fahrenheit) for 25-30 minutes.
Use a knife/toothpick to check when cake is done. Stick it into cake until their is no batter residue sticking to the knife/toothpick.
Step 3
Let cake cool, then crush until it is crumbly.
Mix marshmallow fluff into crumbled cake.
Step 4
Scoop 1 & 1/2 tbsp balls of cake and roll until smooth.
Stick cake balls in freezer for 1-2 hours.
Step 5
Remove cake balls from freezer and melt a small amount of white chocolate. Dip the edge of your cake pop sticks in the chocolate and stick into cake balls.
Add cake pops back into freezer for 20-30 minutes.
Step 6
Melt the rest of your white chocolate with the small amount from Step 5. Mix in vegetable oil to thin your chocolate out.
Dip cake pops into melted white chocolate. Your chocolate should cool in 30-60 seconds (if it doesn’t, add your cake pops back into the freezer for another 20 minutes).
Step 7
Once cake pops have their white chocolate layer, add back into freezer while you melt your semi-sweet chocolate.
Melt semi-sweet chocolate and mix in vegetable oil to thin it out. Add into a piping bag/ziploc bag and do light drips on the top of your cake pops.
Sprinkle tiny, freeze-dried marshmallows and crushed graham crackers on top while chocolate is still melted.
Step 8
Eat fresh or store in a chilled environment for up to 12 days!
