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Sun and Moon Celestial Cake
Postre

Sun and Moon Celestial Cake

3 hPara 12Nutri-Score E€€€
de @kutiwacakes2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • sponge cake (baked and cooled, cut into a circle with a smaller piece reserved)Panadería800 g
  • buttercream (divided, some kept plain for crumb coat)Lácteos700 g
  • chocolate ganache (mixed into part of the buttercream to make chocolate ganache buttercream)Despensa250 g
  • navy blue food colouring (Sugarflair navy blue, mixed with black for midnight blue)Despensa5 ml
  • black food colouring (mixed with navy blue)Despensa3 ml
  • gold food colouring (Sugarflair Extreme Gold)Despensa5 ml
  • rejuvenator spirit (mixed with gold colouring and sprayed on)Otro15 ml
  • edible gold luster dust (sprayed over the dried gold base)Despensa5 g
  • fondant (shaped in silicone molds for decor)Despensa150 g
  • sprinkles (for finishing)Despensa20 g

por ración

Nutrición

477kcal

Carbohidratos
52 g
Proteínas
4 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Cortador de galletas
  • Manga pastelera
  • Microondas
  • Molde para bizcocho
  • Espátula
  • silicone mold

paso a paso

Preparación

  1. Cut out the cake shapes

    • Cut a circle out of the sponge cake with a cookie cutter
    • Reserve the small cut-out piece for a mini cake
    Paso 1

  2. Fill with chocolate ganache buttercream

    • Mix the buttercream and chocolate ganache together
    • Fill the cut circle with the silky chocolate ganache buttercream
    Paso 2

  3. Crumb coat the cakes

    • Crumb coat the main cake
    • Crumb coat the reserved small piece as a mini cake
    Paso 3

  4. Colour the buttercream midnight blue

    • Mix navy blue and black food colouring into the buttercream
    • Warm the buttercream in the microwave until smooth
    Paso 4

  5. Apply the final coat

    • Cover the crescent moon shape with the midnight blue buttercream
    • Smooth the middle part carefully
    Paso 5

  6. Pipe the shell borders

    • Fill a piping bag fitted with a No. 32 tip
    • Pipe shell borders around the cake
    Paso 6

  7. Pipe the crescent interior

    • Hold the piping bag at an angle to reach inside the crescent
    • Pipe the inside of the crescent
    Paso 7

  8. Make the gold sun

    • Mix gold colouring with rejuvenator spirit in a bottle
    • Spritz the mixture onto the sun piece and let it dry
    • Spray edible gold luster dust over it
    Paso 8

  9. Decorate the cake

    • Splatter the leftover luster dust mixture onto the cake
    • Pipe drop lines down the sides
    • Add fondant decor made in silicone molds
    • Finish with sprinkles
    Paso 9
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