Star-Shaped Cake Recipe
Star-Shaped Cake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 7
- Calories: 379
- Fat: 3 g
- Carbohydrates: 2 g
- Sugar: 2 g
- Sodium: 293 mg
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Are you bored of eating traditional shaped cakes? Want something unique to be present in your birthday party? Here is the solution. Create a unique star-shaped cake which is easy to make and looks gorgeous when served in front of the guests. In addition to that, ingredients make it delicious to eat. For sure, the guests will eat every pinch of the cake because of its yummy and scrummy taste.
Ingredients
- Butter, softened: ¾ cup
- Package cream cheese, softened: 1 (3-ounce)
- Sugar: 1½ cups
- Eggs: 3 large
- Cake flour: 2 cups
- Baking powder: 1 teaspoon
- Salt: ¼ teaspoon
- Coconut milk (not cream of coconut): ¼ cup
- Package frozen coconut, thawed: 1 (6-ounce)
- Coconut extract: ½ teaspoon
- Nutty Cranberry Filling
- White Chocolate Frosting
- White sparkling sugar
- Edible white glitter
- Edible gold lustre dust
- White Chocolate Stars
- Crushed rock candy (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Using an electric mixer, beat butter and cheese together until the mixture becomes fluffy. Add sugar gradually and keep the mixer on.
- Then add eggs one by one and each time you add an egg, make sure it is well blended before adding another one.
- Make a mixture of flour, salt and baking powder. Pour half of it into the butter mixture, before adding coconut milk to it. Once again, pour the remaining flour mixture. Make sure you beat slowly when add each mixture. Add in coconut and coconut extracts and stir well.
- Take two 8- x 1¾-inch round cake pans and grease them before flouring them. Then pour all the already made batter into the pans, equally.
- Place the pans in the oven and wait for 25 to 30 minutes. To test, insert a toothpick in the cake and if it comes out clean, remove the pans from the oven. Place them on wire rack for 10 minutes and allow them to cool.
- Remove the cakes from pans and use plastic wrap to fold them in. Use serrated knife to cut off the domed layer of each cake.
- Cut each cake equally into eight wedges. Place 5 wedges on a cake plate and arrange them in a star shape. There will be some space left in the middle of the wedges. Put 1½ cups Nutty Cranberry Filling in the empty space, which will strengthen the shape.
- Repeat the process of placing wedges and pouring filling, to make another layer.
- Form another layer by topping each section with another cake wedge. Once again, use the filling, around 1½ cups, to fill the centre.
- Make sure the level of the filling is equal to the level of the wedges. Press the wedges if required to maintain the shape.
- Make a thin layer of White Chocolate Frosting on the top and the side of the cake.
- Use wet metal spatula to make the layer look smooth.
- Place the cake in the refrigerator and chill for around half an hour. Make sure you set aside ½ cup frosting, before pouring the remaining on the top and side of the cake. Once again, use wet metal spatula to smooth the surface.
- Sprinkle frosting equally along with edible white glitter and white sparkling sugar. Put the ½ cup frosting into a heavy-duty zip-top plastic bag. Cut the corner of the bag and use it to outline the upper corners of the cake.
- Use the gold lustre dust at the edges of the cake and place the White Chocolate Stars on the top and sides of the cake. You can also use crushed rock candy as garnish.
- Refrigerate for storing purpose. Allow the cake to remain in room temperature for around half an hour before serving.
 Sugar: 1½ cups Eggs: 3 large Cake flour: 2 cups Baking powder: 1 teaspoon Salt: ¼ teaspoon Coconut milk (not cream of coconut): ¼ cup Package frozen coconut, thawed: 1 (6-ounce) Coconut extract: ½ teaspoon Nutty Cranberry Filling White Chocolate Frosting White sparkling sugar Edible white glitter Edible gold lustre dust White Chocolate Stars Crushed rock candy (optional) Instructions Preheat the oven to 350 degrees Fahrenheit. Using an electric mixer, beat butter and cheese together until the mixture becomes fluffy. Add sugar gradually and keep the mixer on. Then add eggs one by one and each time you add an egg, make sure it is well blended before adding another one. Make a mixture of flour, salt and baking powder. Pour half of it into the butter mixture, before adding coconut milk to it. Once again, pour the remaining flour mixture. Make sure you beat slowly when add each mixture. Add in coconut and coconut extracts and stir well. Take two 8- x 1¾-inch round cake pans and grease them before flouring them. Then pour all the already made batter into the pans, equally. Place the pans in the oven and wait for 25 to 30 minutes. To test, insert a toothpick in the cake and if it comes out clean, remove the pans from the oven. Place them on wire rack for 10 minutes and allow them to cool. Remove the cakes from pans and use plastic wrap to fold them in. Use serrated knife to cut off the domed layer of each cake. Cut each cake equally into eight wedges. Place 5 wedges on a cake plate and arrange them in a star shape. There will be some space left in the middle of the wedges. Put 1½ cups Nutty Cranberry Filling in the empty space, which will strengthen the shape. Repeat the process of placing wedges and pouring filling, to make another layer. Form another layer by topping each section with another cake wedge. Once again, use the filling, around 1½ cups, to fill the centre. Make sure the level of the filling is equal to the level of the wedges. Press the wedges if required to maintain the shape. Make a thin layer of White Chocolate Frosting on the top and the side of the cake. Use wet metal spatula to make the layer look smooth. Place the cake in the refrigerator and chill for around half an hour. Make sure you set aside ½ cup frosting, before pouring the remaining on the top and side of the cake. Once again, use wet metal spatula to smooth the surface. Sprinkle frosting equally along with edible white glitter and white sparkling sugar. Put the ½ cup frosting into a heavy-duty zip-top plastic bag. Cut the corner of the bag and use it to outline the upper corners of the cake. Use the gold lustre dust at the edges of the cake and place the White Chocolate Stars on the top and sides of the cake. You can also use crushed rock candy as garnish. Refrigerate for storing purpose. Allow the cake to remain in room temperature for around half an hour before serving. 3.2.1284
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