Wow. When I first created my cosmic galaxy cupcakes I had no idea so many of you would be interested in how to make them too! It’s been great to see so many of you visiting my site and giving the technique a go, and it’s why I set up this blog in the first place.
So the past few months, I’ve been thinking about what to make that would appeal to all you galaxy lovers out there. I really hope this galaxy cake tutorial interests as many of you! This technique is just as simple as the cupcakes, and just as effective. Read on for how I did it.
If it ain’t broke, don’t fix it – or so the saying goes! And that’s what happened with this cake. This was my mum’s birthday cake – her third lemon flavoured cake in as many years. But it’s one of her favourites so why stray away? That didn’t mean I couldn’t mix things up a little – this time with added poppy seeds, lemon curd, cream cheese frosting, and some pretty coloured piping on top. I did a similar icing technique with my Rio inspired tropical cake a couple of months ago, but this time I went with some softer colours, and an ombre effect up the sides of the cake. Luckily mum liked it – read on if you’d like to give it a try.
I was asked to create this cake for a friend of a friend. All I knew was that it had to be fruity, bright, and the person was from Brazil. So I quickly settled on a lime sponge, sandwiched with mango and passionfruit curd, but needed to come up with a decorating plan. That’s when I thought of the colours of the Rio Olympics, which were popping up on my tv on repeat. I wasn’t sure how to incorporate them all at first, until I had a little flash of inspiration to pipe the different colours in a sort of wreath round the top. It’s a really simple but effective technique, so if you’d like to give it a try then read on.
This may just be the cake to end all cakes. I’m aware it sounds like a bold statement, but trust me and give it a try. I don’t think any of my other cakes have had such a strong response from my friends and family. If you’re still unsure, let me explain. Light, moreish, white chocolate mud cake. Tangy, zingy, passion fruit curd. Fluffy, sweet, white chocolate buttercream. The curd sandwiched between the layers of this cake prevents it from becoming too sickly sweet, and the mud cake recipe creates a really lovely texture.
This recipe is to make a 3 layer, 6 inch cake. If you have 8 inch cake tins you’ll need to double the cake recipe, and times the buttercream recipe by 50%.
If I’ve convinced you this is something you need to make, then read on….
It’s very easy to get sick of chocolate in the run up to Easter so if you’re feeling that way – look away now! I am not one of those people, so this cake was a lot of fun for me to make and enjoy. I love the concept of a pinata cake – it never fails to please people when they cut into it and find some secret treat lurking inside.
Look at all those eggs hiding inside! Fun, isn’t it. If you are feeling adventurous you could put a variety of different eggs inside, but I picked mini eggs as I was planning on decorating the cake with the same sort of speckled design they have.
It’s almost new year’s eve! Time for celebrations. And besides champagne, friends and music, confetti is all you need for a fabulous time. This cake is actually very simple, but looks like a showstopper. Light, vanilla sponge, filled with bursts of bright colour, and covered in white chocolate buttercream, which may well be my favourite smell ever. If you’d like to make an extra layer, add another 50% of the ingredients and use a third cake tin.
This is the cake to end all birthday cakes. Not just a mint choc chip cake, but a mint choc chip cake with added oreos! I first planned to make this cake without them, but when I tasted the mint oreos I knew I had to find a way to include them in this recipe. It’ll take a good few hours to put the elements all together but it is SO worth it.
You’ll end up with an 8 layer cake – 4 mint and 4 chocolate – sandwiched with alternating layers of chocolate and mint choc chip buttercream, coated in mint Oreo buttercream, topped with a chocolate ganache then decorated with mint Oreos and other assorted chocolates. Phew!!!