Twinkling Star Cake

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Twinkling Star Cake

Post  justmecookin on Wed Dec 30, 2009 9:00 pm

Twinkling Star Cake

3/4 cup butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 cups sugar
3 large eggs
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coconut milk (not cream of coconut)
1 (6-ounce) package frozen coconut, thawed
1/2 teaspoon coconut extract
Nutty Cranberry Filling
White Chocolate Frosting
White sparkling sugar
Edible white glitter
Edible gold luster dust
White Chocolate Stars
Crushed rock candy (optional)

Beat butter and cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with coconut mlk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and coconut extract. Pour batter into 2 greased and floured 8- x 1 3/4-inch round cakepans.

Bake at 350 for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and wrap in plastic wrap. Freeze 2 hours. (Freezing makes layers easier to cut.)

Cut domed top off each cake layer, using a serrated knife.

Cut each cake layer evenly into eight wedges. Arrange 5 wedges, point side out, in a star shape on a cake plate. Place about 1 1/2 cups Nutty Cranberry Filling inside center opening of cake wedges to maintain star shape, pressing them into filling.

Repeat procedure to form a second layer to wedges and filling.

Top each section with another cake wedge to form a third layer. (One cake wedge will remain; enjoy while completing cake.) Fill center with about 1 1/2 cups filling. Filling should be level with cake wedges. Adjust wedges to maintain star shape, pressing them into filling.

Spread a thin layer of White Chocolate Frosting over top and sides of cake, smoothing with a wet metal spatula. Chill 30 minutes. Set aside 1/2 cup frosting. Spread remaining frosting evenly over top and sides of cake, smoothing with a wet metal spatula. Sprnkle frosting evenly with white sparkling sugar and edible white glitter.

Spoon reserved 1/2 cup frosting in a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag, and outline top edge of cake.

Brush gold luster dust onto piped edge, using a paintbrush. Garnish with White Chocolate Stars and, if desired, rock candy. Store cake in refrigerator; let stand at room temperature 30 minutes before serving. To serve, cut each point in half vertically.

Everyone's a Star Party Cake: Double the cake layer recipe. Pour half of the batter evenly into 2 greased and floured 9- x 1 3/4-inch round cakepans. Pour remaining half of batter evenly into 2 greased and floured 6- x 1 3/4-inch round cakepans, Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Halve the Nutty Cranberry Filling recipe, and spread between 9-inch layers and 6-inch layers. Place 6-inch stack on top of 9-inch stack. Frost with White Chocolate Frosting, and garnish, if desired, with sparkling sugar, glitter, and White Chocolate Stars. Makes 1 (3-layer) cake

Nutty Cranberry Filling
1 (12-ounce) package white chocolate morsels
1 cup butter, softened
1 (14-ounce) package flaked coconut
2/3 cup coconut milk (not cream of coconut)
1 (3.5-ounce) jar macadamia nuts, chopped
2 (6-ounce) packages sweetened dried cranberries, chopped

Microwave morsels in a glass bowl at high 1 minute, stirring once; cool. Beat butter at medium speed with an electric mixer until fluffy; add melted white chocolate, beating until blended. Stir together coconut and coconut milk; add nuts and cranberries. Stir in chocolate mixture until blended. Makes 5 cups

White Chocolate Frosting
1 1/2 cups whipping cream
2 (12-ounce) packages white chocolate morsels
4 (2-ounce) vanilla candy coating squares, chopped

Cook cream in a saucepan over medium heat 3 to 4 minutes. (Do not boil.) Remove from heat; stir in morsels and candy coating until melted. Cool 1 1/2 hours. (Mixture should reach room temperature.) Beat at medium speed with an electric mixer 4 to 5 minutes or until spreading consistency. (Do not overbeat.)

Note: If frosting separates, reheat mixture, and proceed as directed. Makes 4 1/2 cups

White Chocolate Stars
8 (2-ounce) vanilla candy coating squares
Clear vanilla extract
Edible gold luster dust or pearl luster dust
White sparkling sugar
Edible white glitter

Microwave candy coating in a glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Pour candy into a wax paper-lined 8-inch square pan, spreading evenly. Cool at room temperature until firm to the touch (25 to 30 minutes).

Cut into star shapes with lightly greased graduated star-shaped cutters. (Gently press each point of star, working around the star until it can be removed from the cutter.) Brush tops of stars with clear vanilla extract. Using a small, dry paintbrush, brush luster dust over stars. Sprinkle stars with sparkling sugar and glitter. Makes 1 (5-inch), 1 (3 1/2-inch), 5 (2-inch), and 15 (1-inch) stars

justmecookin

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Registration date : 2008-04-23
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