Monday, 13 October 2014

Star Wars Cake

Guess what? One month to my wedding. We’ve been really busy with the final details and most of the things are done. Everyone is super excited, but is it OK that I’m not? We’ve been planning it for a year, so I’m kind of done. And I feel kind of guilty for feeling this way. Anyone else felt like this? Hopefully I get a second wind and get excited closer to the date!

In the meantime, there are a bunch of baking projects. One is a Star Wars cake for a now 6 year old (What? When did that happened??) boy. I’ve made these cupcakes and this cake for him in the past. This year he requested a vanilla Start Wars cake, which was a bit challenging because I know nothing about Star Wars. And I wanted to make a version that didn’t use fondant. Here’s the final cake! I hope he likes it!!!

Star Wars Cake
Vanilla Funfetti Cake
I used this Vanilla Buttermilk Cake originally from Sky High: Irresistible Triple-Layer Cakes 
I tossed some sprinkles on the cake batter after pouring in the baking pans and swirled it with a butter knife.

Whipped Vanilla Pudding Buttercream
1 vanilla pudding cup
1 ½ cups butter, room temperature
6 cups icing sugar
1 teaspoon vanilla
Blue and yellow gel food colouring

1. Combine butter, icing sugar, and vanilla pudding cup in the bowl of a stand mixer and beat with a paddle to combine.
2. Add vanilla and beat on high until fluffy.
3. Divide into 3: about 1 cup for the filling, 1/3 cup for the label and stars (yellow), and the remaining for the outer layer (blue). Add food colouring and whip until smooth and blended.

Fill the layers with white frosting. Crumb coat the entire cake with blue frosting. Use the yellow frosting to pipe stars and the Star Wars label.
*I made a stencil for the Star Wars label with acetate. I first placed the cake in the freezer for 15 minutes, then placed the stencil on the cake and smeared the yellow frosting over top. I put it back in the freezer for about 5 minutes before carefully removing the stencil.

Smearing buttercream on my stencil.

Verdict: This is my go to recipe for vanilla cake. Dense but fluffy and moist – a very pleasant texture. The frosting was a bit sweet for my liking, but an American style buttercream crusts (as opposed to Swiss Meringue Buttercream), which I needed for a smooth and sturdy cake. I was happy with the way the stenciled label turned out. Yay, no fondant needed!