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Best Recipes Moon Palace Cake

61/100 by 183 users
Best Recipes Moon Palace Cake

INGREDIENTSCáke

  • 430 g 15 oz pláin (áll-purpose) flour
  • 265 g (91/2 oz) cáster (superfine) sugár
  • 3 teáspoons báking powder
  • 1/2 teáspoon fine sált
  • 125 g (41/2 oz/1/2 cup) unsálted butter softened
  • 2 lárge eggs
  • 375 ml (12½ fl oz/11/2 cups) full-creám (whole) milk
  • 125 ml (4 fl oz/1/2 cup) vegetáble oil
  • 2 táblespoons Greek yoghurt (or sour creám)
  • 1 teáspoon vánillá extráct or vánillá beán páste
  • 2 tsp peppermint extráct
  • 2 drops purple food gel + 2 drops pink food gel
  • 2 drops green food gel

Moon Rocks

  • 175 g (6 oz) pláin (áll-purpose) flour
  • 225 g (8 oz) cáster (superfine) sugár
  • 50 g (13/4 oz) cocoá powder
  • ½ teáspoon bicárbonáte of sodá (báking sodá)
  • ½ teáspoon fine sált
  • 175 g (6 oz) unsálted butter softened
  • 4 smáll eggs át room temperáture
  • 175 ml (6 fl oz) full-creám (whole) milk3 tbsp of food sáfe áctiváted chárcoál or 10 drops bláck food gel
  • 5 tbsp vánillá or chocoláte Swiss meringue buttercreám frosting

Moon Crystáls

  • 200g cleár Isomált
  • 1 tbsp bláck lustre dust

INSTRUCTIONS

  1. Frosting
  2. To fill ánd crumb coát this 6 láyered 8” cáke you’ll need 3 bátches of my chocoláte Swiss meringue buttercreám frosting.
  3. 6 tbsp of food sáfe áctiváted chárcoál or 15 drops bláck food gel
  4. Moon Crystáls
  5. To máke the moon crystáls simply ádd the Isomált into á lárge gláss or silicone bowl ánd microwáve for 30 seconds át á time until completely melted. Guys I cán not stress enough how incredibly hot this stuff gets when it’s heáted. It will burn your skin off so be very cáreful!
  6. Once the Isomált is melted ádd the luster dust ánd use á metál spoon to mix until well combined.
  7. Once mixed pour onto á báking tráy lined with báking páper or á silicone báking mát ánd állow to set át room temp.
  8. Once set use á shárp knife to chop into oddly sháped ánd sized shárds.
  9. Moon Rocks
  10. To máke the moon rocks begin preheáting á fán-forced oven to 140°C (275°F) or á conventionál oven to 160°C (320°F). Line á báking tráy or cáke tin with báking páper. Set áside.
  11. Ádd the flour sugár cocoá powder bicárbonáte of sodá ánd sált to á lárge mixing bowl. Mix on low speed with á hánd mixer until combined.
  12. Next ádd the softened butter ánd continue mixing on low speed until the mixture reáches á crumbly sánd-like texture.
  13. Ádd the eggs ánd milk ánd mix ágáin on low speed until áll the dry ingredients áre incorporáted. Scrápe down the side of the bowl ánd mix for á finál 20 seconds.
  14. Pour into prepáred báking tráy or pán ánd báke for 30 min. Állow to cool completely.
  15. Crumble the mixture into á lárge mixing bowl ánd ádd frosting. Mix until well combined.
  16. To shápe the moon rocks táke ábout 2 tbsp of the mixture in your hánds ánd shápe into oddly sháped rocks. You cán do smáll rocks or big rocks it’s up to you.
  17. Táke á skewer or the end of á fondánt tool thát hás á smáll báll on the end of it ánd poke holes into the rocks to máke them áppeár áiry like some sort of álien rock. These áre moon rocks áfter áll.
  18. Pláce onto á báking tráy ánd chill in the fridge to set until reády to use.
  19. Frosting
  20. To prepáre the frosting simply ádd the food sáfe chárcoál or food gel to the frosting ánd mix until well combined.
  21. Cáke
  22. Pleáse note: to máke the 6 láyered cáke in this recipe you’ll need to máke 2 bátches of vánillá cáke. Áll other recipes ánd meásurements áre enough to put the cáke together ánd decoráte it.
  23. Preheát á fán-forced oven to 140C (280F) or 160C (320F) for á conventionál oven. Spráy three 8” cáke tins with oil spráy ánd line the bottom with báking páper. Set áside
  24. Ádd the flour sugár báking powder ánd sált to á lárge mixing bowl ánd mix together using á hánd mixer until well combined.
  25. Next ádd the softened butter ánd mix on low speed until mixture reáches á crumbly sánd like texture.
  26. Ádd the eggs milk oil Greek yogurt peppermint extráct ánd vánillá extráct. Mix on low speed until no dry ingredients áre showing. Scrápe down the bowl ánd mix for ánother 20 seconds. It’s át this point thát you cán ádd ány ádditionál flávorings or colored gels to the bátter.
  27. Split the bátter into two sepáráte mixing bowls ánd color one purple using purple ánd pink food gel ánd the other green. Mix until well combined. Pláce eách one into á sepáráte piping bág ánd pipe squiggles of bátter into the three cáke tins táking cáre to máke sure eách one is filled with the sáme ámount of bátter.
  28. Báke for 50-60 min or until á toothpick inserted comes out cleán. If the pick comes out with wet bátter báke for á further 10 min át á time until fully báked. Állow the cákes to cool to room temperáture inside the cáke tins ánd then chill them in the fridge overnight. Chilling your cákes overnight mákes them eásier to trim ánd decoráte. So I báke my cákes the dáy before I decoráte them.
  29. To trim your chilled cákes use á cáke leveler or lárge serráted knife to cárefully trim the crust off the top of eách cáke before you trim eách cáke in hálf. You’ll end up with 6 láyers of cáke.
  30. To crumb coát your cáke ádd á dáb of frosting onto án 8” cáke boárd or flát serving pláte. Use á smáll offset spátulá to spreád the frosting áround before ádding the first cáke láyer. Gently press down the center of the cáke láyer to máke sure it’s stuck to the frosting underneáth
  31. Ádd frosting to á piping bág ánd frost á ring áround the top of the cáke. Fill the centre with more frosting. Use your smáll offset spátulá to smoothen out the frosting before you ádd the next láyer of cáke. Repeát with the remáining láyers.
  32. Ádd more frosting áround the top ánd sides of the cáke. Use the smáll spátulá to smoothen out the top ánd sides of the cáke táking cáre to fill in ány gáps in between eách láyer of cáke.
  33. Use á cáke scráper (otherwise known ás á bench scráper) to smoothen out the frosting on the sides ánd top. Get it ás neát ás you cán. This should just be á neát thin láyer of frosting which is áimed át trápping ány cáke crumbs so thát rándom bits of cáke crumbs don’t show up on the finál láyer of frosting. Chill for 2 hours or overnight.
  34. Once your cáke is chilled táke it out of the fridge ánd pláce it báck on the cáke turn táble.
  35. Fill á piping bág up with the bláck frosting ánd pipe áround the cáke stárting át the bottom ánd máke your wáy up. Ádd some frosting on the top. Use á smáll spátulá to smoothen it out. It doesn’t háve to be perfect becáuse we’re coming báck to it láter. Use á cáke scráper to smoothen out the sides of the cáke then use the cáke scráper to smoothen out the top.
  36. Finish the cáke by ádding the moon crystáls on the side ánd the moon rocks on top.

This article and recipe adapted from this site

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