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Sun and Moon Celestial Cake
Dessert

Sun and Moon Celestial Cake

3 hPour 12Nutri-Score E€€€
par @kutiwacakes2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • sponge cake (baked and cooled, cut into a circle with a smaller piece reserved)Boulangerie800 g
  • buttercream (divided, some kept plain for crumb coat)Produits laitiers700 g
  • chocolate ganache (mixed into part of the buttercream to make chocolate ganache buttercream)Épicerie250 g
  • navy blue food colouring (Sugarflair navy blue, mixed with black for midnight blue)Épicerie5 ml
  • black food colouring (mixed with navy blue)Épicerie3 ml
  • gold food colouring (Sugarflair Extreme Gold)Épicerie5 ml
  • rejuvenator spirit (mixed with gold colouring and sprayed on)Autres15 ml
  • edible gold luster dust (sprayed over the dried gold base)Épicerie5 g
  • fondant (shaped in silicone molds for decor)Épicerie150 g
  • sprinkles (for finishing)Épicerie20 g

par portion

Nutrition

477kcal

Glucides
52 g
Protéines
4 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Emporte-pièce
  • Poche à douille
  • Micro-ondes
  • Moule à gâteau
  • Spatule
  • silicone mold

pas à pas

Préparation

  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
    Étape 1

  2. Fill with chocolate ganache buttercream

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

  3. Crumb coat the cakes

    • Crumb coat the main cake
    • Crumb coat the reserved small piece as a mini cake
    Étape 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
    Étape 4

  5. Apply the final coat

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

  6. Pipe the shell borders

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

  7. Pipe the crescent interior

    • Hold the piping bag at an angle to reach inside the crescent
    • Pipe the inside of the crescent
    Étape 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
    Étape 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
    Étape 9
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