- 8” Cake Pans
- Pan Spray
- 8” Parchment Circles
- CK White Cake Mix
- Cake Board
- Angled Spatula
- Turn Table
- Celebakes Booming Black Buttercream Icing
- Merckens Super White Confectionary Coating
- Heavy Cream
- Imperial Silver Dust
- Confectioners Glaze Thinner
- Paint Tray
- Celebakes Galaxy Sprinkle Mix
- Tipless Bag
- Star Tip
- Piping Bag
- Half Sphere Candy Mold
- Sucker Candy Mold
- Blue Sanding Sugar
- Purple Sanding Sugar
- Clear Isomalt Nibs
- Black Isomalt Nibs
- Silver Techno Glitter
- Prepare 4 8” cake pans with pan spray and a circle of parchment.
- Mix together CK white cake mix and fill each pan nearly ½ full. Bake the cakes and cool completely before moving on to the next step.
- Stack/Crumb coat the cake with Celebakes Booming Black Buttercream Icing. Place into the fridge to firm up—at least 30 minutes.
- Once the cake has firmed up, put on a thicker layer of black buttercream and smooth with a scraper—you want no cake showing through. Try to get this as smooth as possible and place back into the fridge while you prepare the decorations.
- Prepare the two candy molds with a small amount of pan spray—wipe out any excess with a paper towel. Put any sprinkles or glitter in the mold at this point. Melt down both colors of isomalt nibs and VERY carefully pour into the mold. You can add more sprinkles and glitter at this point if you would like. Let the isomalt set up completely before attempting to pop them out of the mold—at least 20 minutes.
- Make a chocolate ganache drip. To do this you need to melt down together 3:1 parts white confectionary coating to cream in the microwave. Start with 30 second intervals—do not overheat! Once completely smooth, place this mixture into a tipless bag.
- In order to do a drip on a cake, the cake must be fairly cold to help stop the chocolate from dripping too far down. So, do not pull the cake out of the fridge until after your drip is ready to go in the tipless bag.
- Slowly drip down streams of ganache around the cake until you are happy with how it looks. Also cover the entire top of the cake. Place the cake back into the fridge to quicken up the process for this to harden so you can paint it.
- Once the ganache is firm to the touch, you are ready to paint it silver. In order to do this, mix together imperial silver dust and confectioners glaze thinner in a paint tray. At this point, you can go ahead and splatter the entire cake with this to look like galaxies. Use this same mixture to paint the entire ganache drip you created.
- Fit a piping bag with a large star tip and fill with Celebakes Booming Black Buttercream Icing. Pipe dollops of this icing in a crescent shape on the top of the cake until you are happy with how it looks. While the frosting is still not crusted over, sprinkle on the Celebakes Galaxy Sprinkle Mix and some silver techno glitter. Take your isomalt decorations you have prepared and arrange them into the buttercream.
- Attach some of the Celebakes Galaxy Sprinkle Mix to the bottom of the cake using a small amount of black buttercream, if needed, to help them stick.
- Keep in fridge up until you are ready to slice/serve the cake.