Shooting star celebration cake
For a stunning Christmas centrepiece, this cake is perfect. Get the kids to help out making the stars and celebrate in style
Difficulty and servings
Cuts in 12 slices
Preparation and cooking times
Prep 3 hrs
Plus overnight drying time
- Knead 700g of the icing until smooth. Dust work surface with icing sugar, then roll icing into a circle 5mm thick and 40cm wide. Brush cake with cool, boiled water. Roll icing over the rolling pin, then place onto the marzipan, smoothing any folds. Cut away any excess, then use a glass to smooth sides of the cake.
- Knead the trimmings with the remaining 300g icing and roll out to 5mm thick. Using an 8cm star cutter, cut one large star. Roll the rest of the icing a little thinner, then cut out 20 stars with a small cutter. Lift stars onto greaseproof paper and leave overnight. Once dry, mix some of the gold lustre with a drop of water then paint the large star and half the small stars gold. Leave to dry for 30 mins.
- Squash trimmings together and colour with the red colouring paste. For the star's tail, shape half the icing into a rectangle and roll out to a long strip about 3mm thick. Cut a length, 40cm long and 10cm wide at one end, tapering to about 5cm wide. Cut a 'V' in the wide end (see picture, below left). Cover with cling film, then roll the rest of the icing into a 20cm circle. Cut a scroll shape, ensuring one end is the same width as the thinner end of the first piece.
- Brush the sides of the cake with water, then wrap the tail around. Lift the scrollshaped piece onto the cake, dampening underneath so it sticks, and join the scroll and tail ends together. Brush away excess icing sugar with a damp brush and leave to dry. Roll a walnut-size ball of icing and put on top of the cake where the tail ends.
- Beat the egg white with the icing sugar to make a smooth paste. Spoon into an icing bag fitted with a fine writing nozzle. Use this to stick the large star onto the ball of icing and the small stars to the tail, and to pipe graduated dots to decorate. Leave to dry.
Tip
To ensure that your small stars turn out sharp, dip the cutter in a little sunflower oil before pressing into the icing
Per serving of cake (12)
1153 kcalories, protein 12g, carbohydrate 205g, fat 35 g, saturated fat 3g, fibre 3g, sugar 190g, salt 0.57 g
Recipe from Good Food magazine, November 2007.
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http://www.bbcgoodfood.com/recipes/4828/
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Ingredients
- 1kg ready-to-roll icing
- 280g icing sugar , plus extra for rolling out
- 20cm round cake with marzipan (see 'Goes Well With')
- gold edible lustre (we used Squires Kitchen)
- red food colouring paste, we used Christmas red
- 1 egg white
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A good glug of ginger wine makes this cake a little different from the norm. It's also lighter than its predecessors, so you can have two pieces!
23
ratings
Homemade marzipan out does shop-bought every time, if orange isn't your thing try ginger or cinnamon - it's simple too
10
ratings
Difficulty and servings
Cuts in 12 slices
Preparation and cooking times
Prep 3 hrs
Plus overnight drying timePlenty of wow factor
Ingredients
- 1kg ready-to-roll icing
- 280g icing sugar , plus extra for rolling out
- 20cm round cake with marzipan (see 'Goes Well With')
- gold edible lustre (we used Squires Kitchen)
- red food colouring paste, we used Christmas red
- 1 egg white
Per serving of cake (12)
1153 kcalories, protein 12g, carbohydrate 205g, fat 35 g, saturated fat 3g, fibre 3g, sugar 190g, salt 0.57 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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13 October 2008
julie rated and commented on this recipe
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