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Galaxy blast cake
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Prep Time:
85 minutes
Cook Time:
140 minutes
Total Time:
225 minutes
Create a show-stopping Galaxy Blast Cake with buttercream, glitter, and chocolate pearls for an unforgettable birthday celebration.
Ingredients:
  • 1kg butter, softened
  • 1075.00 gm caster sugar
  • 26.40 gm vanilla extract
  • 16 eggs
  • 1800.00 gm self-raising flour
  • 1030.00 gm milk
  • 500g unsalted butter, softened
  • 900.00 gm icing sugar mixture
  • 82.40 gm milk
  • Gel food colouring (Royal blue, teal, violet, yellow and orange)
  • Pure icing sugar, sifted, for dusting
  • 250g ready to roll white icing
  • 15g tube black Queen Food Colour gel
  • Metallic green edible glitter
  • 1 tsp baby silver cachous
  • 20.00 ml silver chocolate pearls
  • Assorted lollipops, to decorate (see notes)
  • 20.00 ml popping candy
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease and line two 5cm-deep, 24cm x 34cm rectangular baking pans with 3 layers of baking paper, leaving a 3cm overhang on all sides.
  • In a large bowl, use an electric mixer to whip together 500g butter, 2 1/2 cups sugar, and 3 teaspoons vanilla until creamy. Gradually add 8 eggs, one at a time, mixing well after each. Gently fold in 6 cups flour and 2 cups milk in 3 parts until just combined.
  • Divide the batter into 3 bowls and color one blue, one teal, and one violet with food coloring. Drop alternating spoonfuls of the mixtures into the prepared pan. Swirl the mixtures together with a butter knife to achieve a marbled effect and smooth the top.
  • Bake for 1 hour and 10 minutes or until a skewer inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes, then invert onto a wire rack lined with baking paper to cool completely.
  • Prepare a second pan and repeat steps 2 through 4 to create a second batch of cake batter.
  • Sprinkle icing sugar on a flat surface, then knead the ready to roll icing until smooth. Divide into 5 even portions and tint 1 portion each with blue, teal, violet, yellow, and orange food colouring. Roll out each portion to 5mm thickness using a lightly dusted rolling pin, cut out assorted shapes with cutters. Repeat for the other tinted portions.
  • Prepare Buttercream: With an electric mixer, whip butter in a bowl until light and airy. Slowly incorporate the icing sugar mixture and milk, continuously mixing until fully blended. Set aside 2 tablespoons of buttercream. Color the remaining buttercream black using food color gel. If required, use a serrated knife to even out the cake tops. Place one cake layer, cut side down, on a cake board or serving plate. Cover the top with 2 cups of buttercream. Layer with the second cake, cut side down. Trim the sides for an even finish, if necessary. Frost the top and sides of the cake with buttercream, then decorate with glitter, cachous, and pearls.
  • Stack icing shapes from largest to smallest using reserved buttercream as adhesive. Place icing shapes and swirly-pop lollipops on top of the cake. Finish by adding remaining lollipops on top. Just before serving, sprinkle with popping candy. Enjoy!

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