Stacked star cake

Stacked star cake

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(2 ratings)

Prep: 40 mins

More effort

Enough to decorate the cake

Turn a plain cake into a stunning centre piece. You need a steady hand so save the sherry for after the tricky balancing act!

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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    To cover the cake

    • 20cm/8inch round fruitcake (see goes well with)
    • 3 tbsp apricot jam, warmed
    • icing sugar, for dusting
    • 750g natural-coloured marzipan
      Marzipan cake



      One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

    • 750g white ready-to-roll icing

    To decorate

    • 500g white ready-to-roll icing
    • icing sugar, for dusting
    • gold or silver edible lustre
    • star cutters of your choice
    • approx 65cm 65cm ribbon


    1. Cover the cake and set aside. Knead the 500g icing for the stars and roll out to 5mm thick on a surface dusted with icing sugar. Dust with edible lustre, then rub it in with your fingertips. Stamp 20 stars out of the icing using one 6cm cutter, or use two different-size cutters if you have them. Leave to dry overnight.

    2. If you’re putting a ribbon around the cake, do this now. Start building up the hardened stars – start with three in a triangle shape, pushing the points into the icing on the cake for stability. Build on this basic frame, letting the stars support each other. Lay a few stars around the base of the stack. Cake can be iced up to a week ahead.

    3. TO COVER THE CAKE: To cover a cake with marzipan, first brush the cake all over with a thin layer of warmed apricot jam. Dust the work surface with icing sugar, then roll out the marzipan evenly until you have a 5mm-1cm thick round, about 40cm across for a 20cm cake. Lift over the cake, using a rolling pin to help, then smooth with your hands and trim off the excess. Leave to dry overnight or for a few hours. Lightly brush the marzipan all over with cooled, boiled water. Roll the icing out as you did the marzipan, then smooth with your hands, trim off the excess and leave to dry.

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    Comments, questions and tips

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    6th Feb, 2012
    i am going to make this for my daughters 40th birthday let you know soon how it turned out.
    17th Dec, 2011
    This is really quite easy and the end result was beautiful. Very impressive looking cake. Modern and fresh!
    19th Nov, 2011
    Having some trouble being able to see video. As LouFish, would really like to see it.
    12th Nov, 2011
    Really struggling to see this video, really want to see it. Looks amazing though!
    20th Oct, 2017
    Can anybody explain how to stack the stars please?
    goodfoodteam's picture
    20th Oct, 2017
    Thanks for your question. The trick is to push the bottom layer of stars into the icing below and make sure they are sufficiently close together to balance the next layer on top. You're working towards a pyramid-like shape. We'd suggest having all the stars close by and using two hands to support as you go.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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